Authentic Jewish Food

Dear Sis,

We spend the evening of July 4th with our neighbor David. While we were waiting for the fireworks to start, he pulled out a cookbook featuring different ethnic groups that live in Texas. He told a story about his family choosing recipes from the cookbook and making ethnic meals together, but they never tried Jewish cuisine. He proposed that I pick recipes for a meal, he shop for ingredients, and we cook/take care of baby together sometime. That sometime… was today!

Our Menu

First Course: Borscht over Boiled Potatoes with Sour Cream

Despite all the Jewish food I’ve eaten and/or cooked over the years, this was a first for me as well.  

The beets aren’t overpowering! It tastes like a topped baked potato.

Second Course: Matzo Ball Soup

Third Course: Brisket & Potato Latkes

Fourth Course: Cheese Blintzes

More conservative Jews wouldn’t mix meat and dairy in a single meal.

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  1. 2 medium beets, peeled and grated
  2. 3 cups water
  3. 1 t salt
  4. 2 T lemon juice
  5. 2 T sugar
  6. 1 egg
  7. sour cream
  8. boiled potatoes
  1. Combine beets and salted water in a saucepan; cook 30 minutes.
  2. Add lemon juice and sugar. Stir until sugar dissolves.
  3. Place egg in a heat safe bowl and beat. Beat in 1 c hot stewed beets. Pour back into saucepan and beat until well incorporated.
  4. Serve borscht hot or cold over boiled potatoes and a dollop of sour cream.
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Braised Brisket
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  1. 1 T avocado oil
  2. 1 onion, chopped
  3. 1 rib celery, chopped
  4. 2 T minced garlic
  5. 2 T tomato paste
  6. 3 bay leaves
  7. 1 t parsley
  8. 1 t thyme
  9. 4 - 5 pound brisket
  10. 2 - 3 c beef stock
  11. 1 c red wine
  1. Preheat oven to 300.
  2. Sauté vegetables and herbs in oil over medium high heat. Sear brisket top.
  3. Place brisket, vegetables, and herbs in a dutch oven or other deep covered baking dish.
  4. Add enough stock to nearly cover brisket and wine. Bake covered 3 - 3 1/2 hours. Rest 1 hour before serving.
Adapted from Joy of Kosher with Jamie Geller
Adapted from Joy of Kosher with Jamie Geller
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Potato Latkes
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  1. 2 c frozen shredded hash brown, thawed
  2. 1 egg, beaten
  3. 2 T salted butter, softened
  4. 2 T onion, minced
  5. 1/4 t pepper
  6. 1 T flour, at a time
  7. 1 T ghee (clarified butter)
  1. Mix together shredded potato, egg, butter, onion, and pepper.
  2. Stir in flour 1 T at a time until mixture is easily patted into 6 patties.
  3. Panfry in ghee. Serve warm.
  1. Latkes are usually deep fried in schmaltz (clarified chicken or goose fat). I use clarified butter because it is more easy to come by and I only use enough to keep them from sticking, more like pancake making.
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Cheese Blintzes (Levant Guina)
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  1. 4 oz cream cheese, softened
  2. 1/2 c cottage cheese
  3. 1 egg
  4. 1/4 t salt
  5. 1/4 c raisins
  1. 1/2 c water
  2. 1 egg
  3. 3 T butter, melted
  4. 1/4 t salt
  5. 1/2 c flour
  1. Cream cheeses together.
  2. Beat in egg and salt.
  3. Fold in raisins. Chill until ready to use.
  1. Preheat frying or crepe pan over medium heat.
  2. Beat together water, egg, melted butter, and salt.
  3. Whisk in flour until smooth.
  4. Panfry 1/4 c batter at a time. Cook until batter is dry and surface begins to bubble. Layer between paper towels.
  5. Place a spoonfuls of filling in the center of each blintz. Fold up bottom edge and roll from one side to the other. Serve warm.
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Mr. Baby ate some of each course enthusiastically, along with his usual dish of puree.




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