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Recipes Handed Down by Jewish Mothers and Modern Recipes From Heirloom Cookbook Recipes Handed Down by Jewish Mothers and Modern Recipes from Daughters and Friends compiled and edited by miriam lerner satz THIS PAGE INTENTIONALLY LEFT BLANK Heirloom Cookbook Recipes Handed Down by Jewish Mothers and Modern Recipes from Daughters and Friends compiled and edited by miriam lerner satz PREFACE Heirlooms come in many forms, shapes, and designs. Characteris- tically, all of them possess inherent value and sentimental worth, usually embracing fond memories. Recipes that won the hearts of those who experienced them, on various occasions, especially birthday celebrations, holidays, and anniversaries, involving family and friends, may very well take on heirloom status. Keeping alive these simple treasures is the purpose of Heirloom Cookbook. May the recipes it contains add to the enjoyment at many tables on many occasions. Compiled and edited by Miriam Lerner Satz ACKNOWLEDGMENTS Heirloom Cookbook was first conceived when my teenage the many recipes I had been collecting and to organize them niece, Leah Lerner, asked about her maternal grandmother’s into this book. Hamantashen recipe. Her father, soon after, revealed an I am deeply grateful to my mother, the late Lena Lerner interest in a Purim Flooden recipe that also harked back to Schwartz, my mother-in-law, the late Bertha Satz, our Leah our mother’s (Leah’s grandmother’s) cooking and baking. for earnestly seeking an answer to her culinary question, and I began to realize that for years I had been casually my brother, Harry Lerner, who encouraged the writing of this collecting my mother’s favorite recipes and also those of other book and publishing it. relatives and friends. It gradually occurred to me to classify —Miriam Lerner Satz Copyright © 2003 by Miriam Satz All rights reserved. Library of Congress Cataloging-in-Publication Data Satz, Miriam Lerner. Heirloom cookbook : recipes handed down by Jewish mothers and modern recipes from daughters and friends / compiled and edited by Miriam Lerner Satz.— Rev. and expanded. p. cm. Includes index. eISBN: 1–58013–108–5 1. Cookery, Jewish. I. Title. TX724 .S28 2003 641.5'676—dc21 2002152924 CONTENTS Section I Lerner and Satz Family Recipes 4 Section II Recipes from Miriam Lerner Satz 34 Section III Passover Recipes 81 Section IV Sephardic (Spanish Jewish) Cooking 87 Section V Favorite Recipes from Friends 93 SECTION I Lerner and Satz Family Recipes Recipes from Lena Lerner Flooden Lena Lerner Lena Lerner’s favorite Purim dessert Snowflakes 1 cup honey Lena Lerner 1 cup sugar 1 ⁄2 cup small noodle squares (Kosher) 2 eggs big package of nuts (walnuts) 1 teaspoon sugar 1 ⁄2 teaspoon salt Brown noodle squares in oven but watch flour that it is not too brown. Put all ingredients together and boil until it looks like jam. Beat eggs, sugar, and salt together. Add flour little Cool in double boiler and keep warm water by little until it gets thick like dumplings. Roll out in bottom of pan. Fill Ritz crackers or other on floured board and cut into strips. Fry in deep cookies (shortbread type) with mixture (like fat and sprinkle with powdered sugar through a sandwich). Work with cold water on hands. sifter. Great Purim dessert. Delicious! 4 Lerner and Satz Family Recipes Marshmallow Candy Kicklach (Puffy Egg Cookies) Lena Lerner Lena Lerner 1 2 squares baking chocolate ⁄2 cup oil 1 egg 4 large eggs 1 1 ⁄2 cups small colored or white marshmallows 2 cups flour 2 tablespoons butter pinch of salt 1 cup powdered sugar 2 full teaspoons sugar 1 cup nuts Mix oil, eggs, sugar together on mixer. Add salt 1 Melt butter. Add powdered sugar, chocolate, and and flour gradually ( ⁄4 at a time). If too loose, add egg. Mix well. Cook on stove until thick. Cool a more flour, if too thick add less flour. Mix for a little. Add marshmallows and mix together. Spread few minutes on speed 2 or 3. Fold with spatula out on wax paper and add colored or white until smooth. Full teaspoon of dough on greased coconut. Cool and cut into squares. pan. Bake for 20 minutes. Don’t open oven. Bake more if necessary. Keep in oven with door closed for another 20 minutes to dry out. 375° oven. Kamesh Bread Lena Lerner Honey Cake 2 eggs 3 Lena Lerner ⁄4 cup sugar 1 ⁄4 cup Canola or Mazola oil 1 egg 1 3 tablespoons warm water ⁄2 cup sugar 1 1 ⁄4 cup raisins ⁄2 cup honey 1 3 ⁄4 cup chopped nuts ⁄4 cup boiled water or coffee (warm) 1 1 teaspoon vanilla ⁄4 cup Mazola oil 1 pinch of salt 2 ⁄4 cups flour 1 1 ⁄4 cups flour 1 teaspoon baking powder 1 1 teaspoonful of cocoa ⁄2 teaspoon soda 1 1 teaspoon baking powder ⁄2 cup nuts 1 ⁄2 teaspoon salt Mix shortening with sugar. Add large eggs and 1 ⁄2 cup raisins mix well one at a time. Add 3 tablespoons warm water, vanilla, salt. Sift flour with baking powder. Put egg, sugar, water, honey, oil, flour; all Add to mixture. Then add nuts and raisins. Take ingredients into mixing bowl. Set at 6 or 7 speed off couple, 3 tablespoons of mixture, and put aside. and mix until smooth. Bake 40 minutes or longer. Take 1 teaspoon cocoa and add to mixture. Grease 325° oven. Test. pan with oil. Put in half batter. Add chocolate layer. Add rest of batter. Swirl batter with knife. Bake in 325° oven for 45 minutes. Test with toothpick. 5 Heirloom Cookbook Jelly Roll Bread Rolls Lena Lerner Lena Lerner 2 eggs 1 dry package of yeast 3 1 ⁄4 cup sugar 1 ⁄2 sifter of flour 1 1 ⁄2 cup shortening ⁄4 cup Mazola oil 1 1 ⁄2 cup oil (Mazola) ⁄4 cup shortening (or less) 1 1 ⁄4 cup cold water ⁄4 cup sugar (or less) 1 ⁄2 teaspoon salt 1 teaspoon salt 1 1 teaspoon vanilla 1 cup warm water ( ⁄2 at a time) 1 3 ⁄2 cups flour 1 egg, beaten 2 teaspoons baking powder 1 tablespoon water 1 ⁄2 cup nuts, raisins, jam poppy seeds Cream shortening with sugar, then add oil. Then Mix up with hole in the middle of dish. Let spoon add eggs one at a time and beat. Sift flour with come out dry. Let rise for 1 hour. One teaspoon baking powder. Add salt. Knead. Makes 2 rolls. oil on top. Make cloverleaf rolls. Roll in little flour Roll out, put jelly, nuts, and raisins and roll. 3 pieces and place together. Mix beaten egg with Sometimes put oil on the board. Leave end of roll water and brush on top and add poppy seeds. without jelly. Grease pan with shortening. Use 325°–350° oven 30 minutes or more. 350° oven and bake until golden brown, 45 minutes. Sweet Rolls Lena Lerner Jelly Roll (Sponge) Lena Lerner 1 package yeast 1 sifter flour 2 eggs 2 eggs 3 ⁄4 cup sugar 1 cup sugar 1 1 ⁄2 cup warm water from kettle ⁄2 cup Mazola oil 3 tablespoons oil 1 cup half milk and water 1 1 1 ⁄4 cup flour (bread) ⁄2 cup shortening 1 teaspoon baking powder 1 Dissolve yeast in warm water—3 tablespoons. ⁄2 teaspoon vanilla Add all ingredients. Don’t knead too hard. Add 1 Grease pan real well. Beat eggs with sugar, add ⁄2 raisins and cinnamon. Use no flour but oil on cup water and oil. Sift flour with baking powder board for rolling out the dough. Add more flour and add. Put dough in long pan. Bake 30 minutes if needed. Use 325–350° oven for 30 minutes or in 350° oven. Wet towel and sprinkle with more. powdered sugar. Jelly roll quite soft. Cut dough on towel. Spread jam and roll. Let stay on wet towel for a few minutes. 6 Lerner and Satz Family Recipes Cheese Bagalach Buckwheat Grits Lena Lerner Cook grits according to directions. Add fried onions (soft). Salt onions before frying and then 2 cups flour cover. Add chicken fat and mix well. Taste. Pinch 3 ⁄4 cup warm water from faucet of pepper. 1 ⁄4 teaspoon salt 2 teaspoons Mazola oil Potato Cook peeled potatoes with salt. Drain and put Step #1: back on fire and mash well. Add fried onions 1 Knead dough. Sift flour, add oil, salt, take ⁄2 cup or chopped griven and mix until real fine. Add 1 warm water then ⁄4 cup and mix with wooden chicken fat to potatoes and mash. Taste. spoon. Spread flour on board and knead 2 leaves. Roll out by using rolling pin. Place two leaves Rice 1 between two towels and put in refrigerator for 1 1 cup rice to 2 ⁄2 cups water 1 Cook over direct flame for 3 minutes then hour or 1 ⁄4 hour. Take out top towel and flour it and put on counter. Put Turkish towel on bottom. in double boiler for 15 minutes. Add 3 tablespoons sugar, add 1 tablespoon margarine, Take leaves out and put on towel and cover with 1 1 1 egg, 1 teaspoon salt, ⁄4 cup milk and mix well bottom towel. Let stand for 1 hour or 1 ⁄2 hours. and use as filling. Step #2: Sprinkle flour on tablecloth. Roll leaves a little, then stretch by hand. Take off ends and spread 1 Honey Cake #2 drop of melted margarine or Mazola oil. Put one Lena Lerner layer of filling on leaf and roll, like a jelly roll. Dot 1 leaves with butter. Bake in 350° oven for 30 ⁄2 cup oil (Mazola) minutes or longer. Cut in 4-inch pieces while 3 eggs warm.
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