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As our holidays approach, we look forward to the special foods we love.  A Jewish Calendar of Festive Foods takes you through the year with wonderful recipes - - - and a full menu for each holiday!

The next group of Jewish months contains Tishri, Cheshvan, Kislev and Tevet. In Tishri, we celebrate Rosh Hashana, Yom Kippur, Sukkot and Simchat Torah; in Kislev and Tevet, we celebrate Chanukah. Celebrate the holidays with these recipes from A Jewish Calendar of Festive Foods!

Matzah Balls


Matzah Ball1 chicken (about 4 pounds) cut in eighths
2 tablespoons oil
2 onions, peeled and cut in quarters
3 carrots, peeled and cut in large chunks
3 stalks celery, cleaned and cut in chunks
3 small parsnips, peeled and cut in chunks
2 parsley roots, peeled and cut in chunks (See note below)
8-10 cups water to cover
One bay leaf
1 teaspoon salt
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped

Heat oil in a 6-quart pot. Add chicken pieces and brown slightly on both sides.
Add onions, carrots, celery, parsnip and parsley root. Add water to cover. Bring
to a boil and skim the surface of frothy material. Add bay leaf. Cover and simmer
for 2 hours. Add salt towards the end of cooking time. Strain broth. Reserve the
rest of the chicken for another use. Chill overnight and remove congealed fat.
Serve hot with noodles or kneidlach (matzah balls). Garnish each serving with a
pinch of fresh chopped parsley and dill.

Yield: 8 to 10 servings

NOTES: Chicken fat which has been removed from the cooled chicken
broth can be frozen and used in other recipes such as chopped liver or kasha
varnishkes to give an authentic flavor.

Parsley root is the actual root of the herb parsley. If available in the produce
section of the grocery, it does add a nice flavor to the soup.

MATZAH BALLS (Never-Fail Kneidlach)

2 eggs
¾ teaspoon salt
¼ cup vegetable oil
¼ cup water
¾ cup matzah meal
1 tablespoon chopped parsley (optional)

Beat eggs with salt. Mix in oil and water. Stir in matzah meal and parsley.
Refrigerate one hour. In four quart pot, boil 2 ½ quarts of water. Wet hands
and form 10-12 balls. Drop into boiling water. Cook covered for 30 minutes
(no peeking!). Drain with slotted spoon and serve in hot soup.

Yield: 10 to 12 kneidlach

Jewish Apple Cake
Jewish Apple Cake3 cups sifted flour
1 tablespoon and 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
½ teaspoon baking powder
1 ½ teaspoons salt
2 ¾ cups sugar
1 (15-ounce) can pumpkin purée (NOT pumpkin pie filling)
4 large eggs
1 cup vegetable oil
½ cup orange juice
1 cup dried cranberries

Preheat oven to 350 degrees.

Grease three 4-cup (about 8 x 4 x 3-inch) loaf pans. Disposable pans may be
used. This quick bread does not require an electric mixer.

Combine flour, spice, baking soda, baking powder and salt in a large bowl.
Combine sugar, pumpkin, eggs, oil and juice in small mixing bowl. Beat until
just blended. Add dry ingredients to pumpkin mixture and stir briefly until well
blended. Fold in cranberries. Spoon the batter into prepared pans. Bake for 50-55
minutes in 350 degree oven until tester comes out clean. Cool 10 minutes in pans.

Yield: 3 (8 x 4-inch) loaves

6 medium russet potatoes, peeled
½ teaspoon baking powder
1 teaspoon salt
4 tablespoons flour
2 eggs, beaten
1 large onion, peeled
Vegetable oil (I prefer peanut oil) for frying
(about 10-12 tablespoons)

Grate potatoes and onions with a hand grater or the shredding disc of a food
processor. Add baking powder, salt and flour and blend. Add beaten egg. Place
potato mixture in a collender over a bowl to drain off any liquid.

Heat a heavy bottomed fry pan with 6 tablespoons of oil. Using a ¼ cup measure,
scoop up potato mixture and drain off any excess liquid. Place the latke in the hot
oil. Flatten the pancake with a spoon. Repeat until pan is full. Fry until first side is
golden. Flip the latkes and brown the second side. Remove browned latkes and
drain on paper towels. Repeat this process until all of the potato mixture is used
up, adding additional oil as needed to the pan. Serve with applesauce or sour
cream. Latkes can be set aside and gently reheated uncovered on a cookie sheet
in a 325 degree oven for about 5 minutes before serving.

Yield: 18 to 20 Latke

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