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!
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.
- 2 medium beets, peeled and grated
- 3 cups water
- 1 t salt
- 2 T lemon juice
- 2 T sugar
- 1 egg
- sour cream
- boiled potatoes
- Combine beets and salted water in a saucepan; cook 30 minutes.
- Add lemon juice and sugar. Stir until sugar dissolves.
- 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.
- Serve borscht hot or cold over boiled potatoes and a dollop of sour cream.
- 1 T avocado oil
- 1 onion, chopped
- 1 rib celery, chopped
- 2 T minced garlic
- 2 T tomato paste
- 3 bay leaves
- 1 t parsley
- 1 t thyme
- 4 - 5 pound brisket
- 2 - 3 c beef stock
- 1 c red wine
- Preheat oven to 300.
- Sauté vegetables and herbs in oil over medium high heat. Sear brisket top.
- Place brisket, vegetables, and herbs in a dutch oven or other deep covered baking dish.
- Add enough stock to nearly cover brisket and wine. Bake covered 3 - 3 1/2 hours. Rest 1 hour before serving.
- 2 c frozen shredded hash brown, thawed
- 1 egg, beaten
- 2 T salted butter, softened
- 2 T onion, minced
- 1/4 t pepper
- 1 T flour, at a time
- 1 T ghee (clarified butter)
- Mix together shredded potato, egg, butter, onion, and pepper.
- Stir in flour 1 T at a time until mixture is easily patted into 6 patties.
- Panfry in ghee. Serve warm.
- 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.
- 4 oz cream cheese, softened
- 1/2 c cottage cheese
- 1 egg
- 1/4 t salt
- 1/4 c raisins
- 1/2 c water
- 1 egg
- 3 T butter, melted
- 1/4 t salt
- 1/2 c flour
- Cream cheeses together.
- Beat in egg and salt.
- Fold in raisins. Chill until ready to use.
- Preheat frying or crepe pan over medium heat.
- Beat together water, egg, melted butter, and salt.
- Whisk in flour until smooth.
- Panfry 1/4 c batter at a time. Cook until batter is dry and surface begins to bubble. Layer between paper towels.
- 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.