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The Art of Jewish Cooking: A Cookbook
PDF Download The Art of Jewish Cooking: A Cookbook
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About the Author
Jennie Grossinger (1892–1972) was the celebrity whose zest for good Jewish food put Grossinger’s famous Catskill resort on the map, attracting more than 50,000 guests each year.
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Excerpt. © Reprinted by permission. All rights reserved.
APPETIZERS AND PARTY SNACKS Appetizers play an important part in a Jewish-style meal. They are intended to sharpen your appetite for the courses to follow, and most Jewish families like meals of several courses. Incidentally, many of the appetizers which follow are just about ideal for cocktail parties—bowls of chopped liver served with thinly sliced rye bread; pickled herring cut into small pieces; eggplant spread on pumpernickel. In the FISH section you will find a recipe that has become a great favorite as an appetizer: tiny balls of gefilte fish served with a horseradish dip. Bite-size knishes, blintzes or miniature strudels are popular, too. But above all, remember that appetizers are intended to pique or stimulate your appetite, not satisfy it. Chopped Chicken Livers 1 pound chicken livers 4 tablespoons rendered chicken fat 2 onions, diced 3 hard-cooked egg yolks 1 teaspoon salt ¼ teaspoon freshly ground black pepper Wash the livers and remove any discolored spots. Drain. Heat 2 tablespoons fat in a frying pan; brown the onions in it. Remove the onions. Cook the livers in the fat remaining in the skillet for 10 minutes. You can grind or chop the onions, livers and egg yolks, but be sure you have a smooth mixture. Add the salt, pepper and remaining fat. Mix and taste for seasoning. Serve cold with crackers as a spread or on lettuce. Serves 6 as an appetizer or 12 as a spread. Chopped Liver 1 pound calf’s, beef or chicken livers 2 onions 2 hard-cooked eggs 3 tablespoons rendered chicken fat 1 teaspoon salt ¼ teaspoon freshly ground black pepper Wash the liver and combine in a saucepan with 1 onion and water to cover. Bring to a boil and cook over low heat 10 minutes. Drain and discard the onion. Remove skin from liver. Grind or chop the liver, eggs and remaining onion until smooth. Blend in the fat, salt and pepper. Taste for seasoning. Serve on lettuce leaves. If you like, garnish with a little chicken fat on each portion. Serves 6 as an appetizer or 12 as a spread. Vegetarian Chopped Liver 1 cup sliced onion 3 tablespoons butter 2 hard-cooked eggs 2 California sardines (in tomato sauce) ½ cup walnuts 1 teaspoon salt ¼ teaspoon pepper Cook the onion in the butter for 15 minutes. Place in a chopping bowl and add the eggs, sardines, walnuts, salt and pepper. Chop until very fine. Chill and serve on lettuce with rye bread. Serves 4 as an appetizer or 8 as a spread. Dairy Liver 3 tablespoons salad oil 1½ pounds mushrooms, sliced ½ cup diced onion 1 hard-cooked egg 1½ teaspoons salt ¼ teaspoon pepper Heat the oil in a skillet. Cook the mushrooms and onion over medium heat for 10 minutes. Chop the mushrooms, onion, egg, salt and pepper together until smooth. Chill. Serves 6 as an appetizer or 12 as a spread. Eggplant Spread 1 medium eggplant 3 tablespoons minced onion 2 tablespoons salad or olive oil 4 tablespoons lemon juice 1½ teaspoons salt ¼ teaspoon pepper 1 teaspoon sugar Bake the eggplant in a 475° oven until skin turns dark brown. Cool and peel. Chop the eggplant until very smooth. Stir in the onion, oil, lemon juice, salt, pepper and sugar. Chill. Serve with dark bread and wedges of tomatoes. Serves 4–6. Calf’s Brains Appetizer 1 tablespoon vinegar 2 cups water 2 teaspoons salt 2 calf’s brains ¾ cup chopped onions 3 tablespoons salad oil ¼ teaspoon pepper 3 tablespoons lemon juice Bring the vinegar, water and salt to a boil. Add the brains. Cover and cook over low heat 25 minutes. Drain and cool. Remove the membrane. Chop the brains, onions, oil, pepper and lemon juice together. Taste for seasoning. Chill. Serves 6. Chopped Eggs and Onions 8 hard-cooked eggs ¾ cup chopped onions 1 teaspoon salt ¼ teaspoon white pepper 3 tablespoons rendered chicken fat Chop the eggs and onions together until very fine. Blend in the salt, pepper and fat. Chill. Arrange on lettuce leaves. Serves 6 as an appetizer or 12 as a spread. Chickpea “Hot Dogs” 1 pound dried chickpeas 3 slices white bread, trimmed 2 eggs ½ teaspoon minced garlic ¼ teaspoon diced ground red peppers 1¼ teaspoons salt ¼ teaspoon pepper Fat for deep frying Wash the chickpeas and soak overnight in cold water. Drain. Grind the peas and bread together. Mix in the eggs, garlic, red peppers, salt and pepper. Shape into finger-length rolls. Chill for 1 hour. Heat the fat to 370° in a deep kettle and carefully drop the “hot dogs” into it. Fry until browned. Drain. Serve with mustard or hot chili sauce. Makes about 20. Petcha 2 calf’s feet 2 onions 4 cloves garlic 3 quarts water 1 tablespoon salt ¾ teaspoon black pepper 4 hard-cooked eggs Have the feet chopped up. Pour boiling water over them and scrape with a sharp knife. Combine the feet, onions, 2 cloves of garlic, the water, salt and pepper in a saucepan. Bring to a boil and cook over low heat 3½ hours. Strain the soup. Cut the meat from the bones and divide among 2 or 3 pie plates. Put the remaining garlic through a press and mix it into the soup. Pour the soup into pie plates. Let it set for ½ hour, then slice the eggs and arrange in the pie plates. Sprinkle with black pepper and chill. You may serve 12, but if you really like it there’s only enough for 6. Chopped Herring 6 fillets of salt herring 3 tablespoons chopped onion ½ cup chopped apple 2 hard-cooked eggs 3 tablespoons cider vinegar 2 slices white bread, trimmed 1 teaspoon sugar 2 tablespoons salad oil Soak the herring in water to cover overnight. Change the water twice. Drain. Chop the onion, apple, eggs and herring together. Pour the vinegar over the bread and add to the herring with the sugar and oil. Chop until very smooth. Taste for seasoning, adding more vinegar if needed. Chill. Serves 8 as an appetizer or as many as 24 as a spread. Jennie’s Herring Salad 4 fillets of salt herring 4 scallions 6 radishes 2 tomatoes 2 green peppers 1 cup shredded lettuce ¼ cup cider vinegar 3 tablespoons salad oil 1 teaspoon sugar ¼ teaspoon paprika ¼ teaspoon freshly ground black pepper Cut the herring into half-inch pieces. Slice the scallions and radishes, cut the tomatoes into quarters or eighths and dice the peppers. Toss these ingredients together with the lettuce, vinegar, oil, sugar, paprika and pepper. Chill and serve as an appetizer. Serves 6.
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Product details
Mass Market Paperback: 224 pages
Publisher: Bantam; Mass Market Paperback edition (March 1, 1995)
Language: English
ISBN-10: 0553763555
ISBN-13: 978-0553763553
Product Dimensions:
4.2 x 0.5 x 6.9 inches
Shipping Weight: 4 ounces (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
58 customer reviews
Amazon Best Sellers Rank:
#334,634 in Books (See Top 100 in Books)
I first got this book as a young married woman learning to cook. for over 40 years it has remained my mainstay until it was virtually falling apart; the spine came away, the pages were falling out and I was keeping it together with rubber bands because I couldn't give it up. I figured it was out of print and then...a friend (a long long time friend) sent it to me as part of a Christmas present. I was shocked. The inside of the book was EXACTLY THE SAME! Ever page, the pagination, every drawing every recipes...it was simply a reprint of my original version. I was thrilled. I will never give up my original book (too many memories, too much spilled food on the pages, too many notes...) but I have since bought a few copies for others (one to my grandson) and hope they will grow to love this book as I have. I can't even say which recipe was my favorite because I have used so many of them. This is a wonderful book for a new cook, for a young cook, for an old cook looking for new recipes, for any and everyone. I cannot recommend it strongly enough.
From simple kugels that take an hour to actually pickeling your own corned beef for 7, this book has everything. My grandmother had 2 copies of this book and gave one to me. I have used the book for so many years that it broken half at the spine. It will be strange to look at recipe pages that don't have her handwriting in them. Nana has been gone for 7 years now, but everytime I cook from this book, it is like she is sitting at the kitchen table teaching me what to do again.
WHen I was growing up I went to Grossingers many times. FIrst with my parents then my with my children. It was the hotel to go to.The food was fabulous. I still have my mothers Jennies cookbook which I treasure. It has all the dishes we ate there and had at home.I am buying one for each of my grandchildren, to pass down our heritage of foods we delighted in. Litvach cooking.
This book is amazing. As you read through the recipes and instructions you get a strong sense of the history behind it all. Back in the day they used every piece of the animals they slaughtered. Amongst the amazing recipes in here you'll find recipes for cooking beef tongue and instructions for removing feathers from a goose. I love this cookbook!💗
Replaced a copy I have had for too many years to count. Original was falling apart and held together with a rubber band. So many tried and true recipes that I grew up with. Was very happy to find the exact thing as what needed replacing.
Accurate Askenazi recipes, and if followed will surprise you at the good results. Except for strudel, which takes some knowledge, my grandchildren at college have used this collection without a problem.
I have searched for years now to find a good meat knish recipe. The web yielded no good results and the other books on Jewish foods fell short. This little book delivers! I was first impressed with the mini index on the back of the book and immediately went to the section on Knishes, Piroshki and Blintzes and found what I was looking for. Other gems are the sections on Appetizers and Party Snacks (chickpea hot dogs, traditional chopped liver), Pickles (delicious Pumpkin pickles) and the very basic but classic home made noodle recipe. Definately a must have book packed with both vegan and traditional recipes.
So what? As if I should say something bad about this! Oy. Great standard in cooking. Glad to see that new copies are still around.
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