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PAGE 24 THE SOUTHERN ISRAELITE September 26, 1986
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New recipes for the holidays
Helen Nash, lecturer, teacher
and author of “Kosher Cuisine,” in
her quest for variations within the
Jewish traditions, offers new' ideas
to help celebrate Rosh Hashana
and Yom Kippur.
She offers suggestions for the
family dinner traditionally enjoyed
on Rosh Hashana, and for the
breaking of the fast on Yom Kip
pur, which she treats as a break
fast. The following dishes are
offered as alternatives or additions
to customary New Year menus:
For Rosh Hashana
Chicken Soup with Kreplach
or
Chicken Soup with Square
Noodles and Lima Beans
Roast Capon with Olives
Frozen Raspberry Mousse with
Raspberry Sauce
Chicken Soup
When I think of holidays, 1
immediately think of crystal-clear
chicken soup served with kreplach
and garnished with snipped fresh
dill. An interesting variation is to
use square noodles with lima beans.
About 6 lbs. chicken, quartered,
or the equivalent in chicken
parts: carcasses, necks, wings,
legs, gizzards, or a combination
Cold water
4 ice cubes
1 carrot, peeled and cut into
quarters
1 onion, peeled and cut into
quarters
4 sprigs parsley
4 sprigs dill
Kosher salt
White pepper, freshly ground
Rinse chicken parts and cut off
any dangling fat. Place in pot with
just enough cold water to reach
just below top of chicken parts.
Bring to a boil over high heat, add
ice cubes, and lower heat at once
(to stop soup from boiling rapidly).
It is important to simmer chicken
soup very slowly so that it will be
very clear, not gray. Skim froth,
add vegetables and herbs, and
cook, uncovered, for about two
hours, or until meat is soft.
Wet a cloth with cold water,
wring dry, and drape over a large
bowl. Remove chicken parts and
strain soup through cloth. Toward
the end of the straining, there will
be fat left in the cloth; remove it
right away. (The cloth, unlike
cheesecloth, strains the stock tho
roughly.) Return soup to the rinsed
pot and heat gently until boiling.
Correct seasoning. Makes seven
cups, about eight to 10 servings.
Note: I do not recommend freez
ing chicken soup, unless you want
to use it as stock; it loses some of its
delicate flavor. The cooked chicken
can be used for chicken salad or
just eaten plain.
Kreplach are half-moons of
dough filled with a meat stuffing
and usually served in a piping-hot,
well-flavored chicken soup.
Filling
1 1/4 lbs. boneless fat-free
chuck
2 small onions, peeled
About 1/4 cup vegetable oil
Kosher salt
Black pepper, freshly ground
10 sprigs dill, snipped
Dough
2 1/4 cups unbleached flour
1/4 tsp. salt
1 egg, at room temperature,
lightly beaten
2/3 cup lukewarm water
(about 100° F.)
1 suggest you use a food proces
sor, a pastry blender, a three-inch
round cookie cutter, a cookie sheet
and three damp towels.
To make the filling: Place meat
in a small saucepan and cover with
cold water. Bring to a boil, remove
the scum, and add one of the
onions. Cover saucepan and boil
gently until meat is soft. Drain and
let cool. (If you like, this can be
done a day ahead and the stock can
be strained and used for soup.)
Chop remaining onion Fine. Heat
oil in a small skillet until hot and
saute onion over medium-high heat
until light brown.
Cut meat into small pieces. Grind
fine along with sauteed onion and
its oil in a food processor fitted
with the steel blade; remove to a
bowl. Filling should hold together;
if not, you may have to add some
more oil. Season with salt, pepper
and dill. Let cool.
To make dough: Mix flour and
salt in a metal bowl. Add egg and
mix with a pastry blender, gradu
ally sprinkling on water until you
can gather dough in a rough ball.
(From time to time, scrape sticky
dough from blender with a knife.)
Turn dough out onto a board.
Knead with the heel of your hand
until dough is smooth and elastic.
(If dough seems difficult to knead,
let it rest for about five minutes to
relax the gluten. To test if dough is
fully kneaded, cut into it; if you see
little holes inside, it is ready.)
To roll out the dough: Cut off a
small piece (about 1/8) dough,
keeping the rest covered with a
damp towel. On a floured pastry
board with a lightly floured rolling
pin, roll dough out firmly on both
sides (it is elastic) into a very thin
circle. Cut out three-inch rounds
with a cookie cutter.
Place one teaspoon filling in
center of each round and fold over
to make a half-moon. Fold edge
over, then pinch to seal it tightly.
(Do this carefully, or the dump
lings may open while boiling.) Line
a cookie sheet with a damp towel
and place kreplach on it. Repeat in
the same fashion with remaining
dough. Save trimmings, form them
into a ball, and roll out as well.
Place another damp towel between
layers of kreplach and cover with a
third damp towel. Refrigerate until
ready to boil.
To boil the kreplach: Bring a
large pot of salted water to a boil.
Drop in batches of kreplach, ad
justing the size and number of the
batches to the size of your pot.
Return water to the boil and cook
slowly, uncovered, till kreplach rise
to the top (about three minutes).
Remove with a slotted spoon to a
bowl, cover with foil and keep
warm in a food warmer or over hot
water.
If you are not serving them right
away, place them in a saucepan
with a little stock to keep from
sticking to each other.
Serve hot kreplach in heated
soup bowls filled with piping-hot
chicken soup, garnished with
snipped dill. Makes about 65
kreplach.
Note: Leftover boiled kreplach
can be fried and served with the
main dish.
Square Noodles
and Lima Beans
Square noodles and lima beans
are an interesting alternative to the
more traditional kreplach usually
served with chicken soup.
To prepare noodles: Boil 1 / 2
pound square noodles in salted
water. Drain. Refresh with cold
water and drain again.
To prepare lima beans: Soak
overnight 1 /2 pound of lima beans.
Drain. (Discard any hard beans.)
Place in a saucepan with water to
cover. Boil till soft and drain.
Ms. Nash's break-the-fast
recipes will appear in next week’s
issue.
One 6-lb. capon
Juice of 1 lemon
1/2 cup black olives, preferably
Calamata (pitted and quartered)
3 onions, peeled: 1 quartered, 2
thinly sliced
1/4 bunch Italian parsley with
stems: washed, drained,
coarsely chopped
Kosher salt
black pepper, freshly ground
3 tbsps. vegetable oil
1/2 cup dry white wine
I suggest you use a roasting pan
just large enough to hold capon.
Preheat oven to 350° F. Rinse
capon, pat dry inside and out with
paper towels. Cut off excess fat or
skin. Place in a roasting pan and
season with lemon juice inside and
out. Put onion quarters into cavity
of capon with olives and parsley.
Season lightly with salt and pep
per. Scatter onion slices around
the bird and smear capon with oil.
Place capon on its side and roast
in center of oven for 30 minutes.
Baste frequently with the wine.
Turn bird to the other side and
roast for another 30 minutes, bast
ing frequently. Turn capon breast
side up and roast for 15 minutes,
then breast side down for another
15 minutes. The total roasting time
is 1 1/2 to 1 3/4 hours, or 15 min
utes per pound. Capon is ready
when drumsticks move easily in
their sockets.
Remove pan from oven and
cover tightly with heavy foil. Leave
for 20 minutes before carving. De
grease pan juices and serve sauce
separately. Makes six servings.
Frozen Raspberry Mousse With Raspberry Sauce
This cold mousse can be enjoyed
all year, because it is made with
frozen raspberries. Prepare it a day
ahead of time to chill properly.
Three 10-oz. pkgs. frozen
raspberries, thawed
4 tbsps. sugar
2 egg whites, at room
temperature
2 tbsps. Framboise
(raspberry liqueur)
I suggest you use a one-quart
copper saucepan, a candy ther
mometer, a blender, a mesh sieve
and an electric mixer.
Drain raspberries over a one-
quarter measuring cup. You should
have about two cups raspberry liq
uid. Pour liquid into a copper
saucepan, add sugar and bring to a
boil. Cook briskly until a candy
thermometer registers 220° F. (You
may wish to leave the candy ther
mometer in the pan to guage the
temperature), about 35 minutes.
In the meantime, puree drained
raspberries in a blender. Strain
puree, in batches, through mesh
sieve, pressing on solids with back
of a wooden spoon to obtain as
much puree as possible. Discard
seeds. You should have about one
cup strained puree. Just before the
syrup reaches 220° F, beat egg
whites in an electric mixer at low
speed until foamy. Increase speed
to high and beat until stiff. With
motor running at high speed, drib
ble in raspberry syrup. Continue
beating until outside of bowl feels
cool to the touch. Combine thor
oughly with the strained puree and
framboise.
Place in a glass souffle dish,
cover tightly with plastic wrap and
freeze overnight. Serve directly
from the freezer with Raspberry
Sauce on side.
Note: I have added sugar to my
original recipe to compensate for
change in packaging raspberries.
Originally packed in heavy syrup,
which hardened quickly, raspber
ries are now packed in a light
syrup, thus requiring the addition
of sugar.
Raspberry Sauce
1 10-oz. pkg. frozen
raspberries, thawed
2 tbsps. Grand Marnier
Puree raspberries in a blender
until smooth. Strain through a
mesh sieve, pushing with a wooden
spoon. Discard residue.
Mix puree with Grand Marnier
and cover with plastic wrap. Re
frigerate for at least four hours, or
until very cold. Serves 10-12.
Kreplach
Roast Capon With Olives