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  Home > Books > Cooking >

1,000 Jewish Recipes
1,000 Jewish Recipes
 
List Price: $35.00
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Product Code: 2005
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Description
 
Faye Levy

Publisher: IDG Books Worldwide

A celebration of Jewish kosher cooking and tradition, this expert cookbook offers all the recipes and information any cook needs to celebrate Passover, Rosh Hashanah, and many other Jewish holidays.

Excerpted from 1,000 Jewish Recipes by Faye Levy. Copyright � 2000. Reprinted by permission. All rights reserved
Recipes, p.88 Smoked Whitefish Spread Makes about 6 servings

In many homes smoked fish is a favorite food on the break-the-fast table, and so are bagels. This spread is a perfect topping for bagels, but is also good on rye bread or on crackers that aren't very salty such as water crackers. 8 ounces whipped cream cheese 1/3 cup flaked smoked whitefish 2 teaspoons chopped fresh chives 2 to 3 tablespoons sour cream (optional) Freshly ground pepper to taste Cayenne pepper to taste Mix cream cheese with whitefish and chives in a small bowl. If spread is too stiff, stir in sour cream, a tablespoon at a time. Season with pepper and cayenne. Refrigerate until ready to serve. Creamy Cucumber Salad with Lox Makes 6 to 8 servings

Cucumbers and smoked fish are traditional partners because the mild, refreshing cucumber flavor is the ideal foil for the concentrated, salty taste of the fish. To lend a festive air to this salad, you can garnish it with a few teaspoons of red caviar. 1 cup sour cream 2 cups plain yogurt 1 green onion, white and green parts, finely chopped (1 tablespoon reserved for garnish) 2 tablespoon chopped fresh dill or 1 teaspoon dried Salt and freshly ground pepper, to taste Cayenne pepper to taste 2 large hothouse cucumbers, thinly sliced 4 ounces lox or smoked salmon, cut into thin strips (a few reserved for garnish) 1. Mix sour cream and yogurt in a bowl. Add unreserved green onion, dill, salt, pepper, and cayenne pepper. Mix well. 2. Put cucumber in a shallow serving bowl. Add sour cream mixture and blend gently. Stir in the larger amount of lox. Taste and adjust seasoning. Serve cold, garnished with reserved lox and green onion. Recipes, p.346 Roasted, Baked, or Grilled Chicken Old-Fashioned Roasted Chicken Makes 4 servings

When I was growing up, this was the way my mother most often prepared chicken for our Friday night dinner. I still love the natural taste of chicken prepared this way. If you like, fill the chicken with Dill and Onion Stuffing (page 374). After you stuff the bird, if you have extra stuffing, spoon it into a small greased baking dish. Bake it for the last 40 to 45 minutes of the chicken's roasting time. Remember that stuffed chickens take longer to roast, so allow another 20 minutes, and insert a skewer into the stuffing, then touch the tip to be sure it is hot. To emphasize the flavor, you can sprinkle the chicken and stuffing at serving time with snipped fresh dill. One 31/2- to 4-pound chicken 1/4 teaspoon salt (optional) 1/4 teaspoon freshly ground pepper 1/2 teaspoon paprika 2 to 3 teaspoons vegetable oil (optional) 1/2 cup chicken stock or broth 1. Preheat oven to 375�F. Trim excess fat around chicken cavity; remove giblets. Mix salt if using, pepper, paprika, and oil, if using, in a bowl. Rub chicken all over with spice mixture. Set chicken in a roasting pan. 2. Roast chicken 30 minutes. Add stock to pan. Roast another 45 minutes to 1 hour, basting chicken occasionally with pan juices. To check whether chicken is done, insert a skewer into thickest part of thigh; juices that run from chicken should be clear. If juices are pink, continue roasting chicken a few more minutes and check again. 3. Transfer chicken to a carving board or platter. Carve chicken and serve hot. If you like, serve with pan juices. Chicken with Challah Stuffing and Roasted Potatoes Makes 4 servings

Chicken roasted with potatoes seems to be a Shabbat favorite of Jewish mothers worldwide, probably because the whole family enjoys this dish so much. Filling the chicken with a savory challah stuffing makes it even more festive. Challah Stuffing (page 373) One 31/2- to 4-pound chicken 2 teaspoons paprika 3 tablespoons vegetable oil or olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 pounds small new potatoes or medium red-skinned potatoes 1. Prepare stuffing. Then, preheat oven to 375�F. Trim excess fat around chicken cavity; remove giblets. Sprinkle chicken with 1 teaspoon paprika and rub it into chicken skin. Spoon stuffing lightly into chicken. Fold skin over stuffing; truss or skewer closed, if desired. Set chicken in a roasting pan large enough to hold potatoes. If any stuffing remains, spoon it into a small greased baking dish. 2. Mix oil with salt, pepper, and remaining paprika in a bowl. If potatoes are small, remove a strip of peel around center. If potatoes are over 1 inch in diameter, quarter them. Put them in a bowl. Add oil mixture and toss potatoes to coat them well. Put potatoes around chicken. 3. Roast chicken 30 minutes; baste chicken and potatoes once or twice. Turn potatoes over and roast 30 more minutes. If pan becomes dry, add 1/2 cup hot water. If you have a pan of extra stuffing, put it in oven. Roast chicken 15 to 30 more minutes or until tender. To check whether chicken is done, insert a skewer into thickest part of thigh; juices that run from chicken should be clear. If juices are pink, continue roasting chicken a few more minutes and check again. Also insert a skewer into stuffing inside chicken; it should come out hot. If potatoes are not yet tender, remove chicken, cover potatoes, and roast another 10 or 15 minutes or until tender. Stuffing in extra dish should be hot and firm on top. 4. Transfer chicken to a carving board or platter and remove any trussing strings. Carve chicken and serve hot, with stuffing and potatoes.

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