The Best Chicken Soup Around
from Emily S.
Ingredients:
1 chicken (whole, but take out the junk inside)
2 turnips, cut into cubes
1 bag parnips cleaned, cut off ends, cut into chunks
6-8 stalks celery cleaned, cut into chunks
6-8 carrots cleaned, cut into chunks
3 yellow onions, cut and leave the skin on (it colors the soup)
1 bunch of dill
kosher salt, white pepper
Directions:
Put everything EXCEPT THE DILL AND SEASONINGS into a large stockpot. Put cold water over it, filling the pot full.
Bring to a boil, then simmer.
I let it simmer until the chicken is falling off the bone (about 2 to 3 hours). Then line a colander with paper towels or cheesecloth and put the colander over another stockpot. Slowly pour the soup through it, changing the towels as necessary. You should, in the new stockpot, have a nice broth.
Bring the new broth up to a boil, then simmer another hour (this intensifies the flavor). Then, float dill in it for 15 minutes and remove.
Season with kosher salt and white pepper (I prefer this as it doesn't show up in the broth and has a nice strength).
I make this every other week, freezing some of it for use other times. My kids like it with matzo balls (of course) and they also use the chicken shreds from the preparation.
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Emily's Sweet & Fluffy Noodle Kugel
from Emily S.
Ingredients:
10 ounces noodles
1/4 pound butter
8 oz cream cheese
8 oz heavy sour cream
6 eggs, separated
12 oz milk
2/3 cup sugar
3/4 tsp vanilla
Directions:
Boil noodles - drain, put back in pan
Add cream cheese and butter to hot noodles and stir to melt.
Add sour cream, yolds, milk and sugar
Beat egg whites until stiff, fold into the noodle mixture
Add vanilla
Pour into a dish, bake at 350 degrees for one hour. This "rises" and is delicious hot or cold.
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Cranberry Brisket
Ingredients:
3lb brisket
salt & pepper
3T olive oil
2 yellow onions
4 carrots cut
3 smashed garlic cloves
6 whole garlic cloves
2 cups cranberry sauce
Directions:
Preheat oven to 350 degrees. Season brisket with salt and pepper. Saute brisket in olive oil until brown. Remove brisket. Add onions, carrots, garlic to pan, saute until soft. Remove from heat and add cranberry sauce to pan. Place brisket in roasting pan. Cover with sauce. Cook 2 hrs. covered. Remove from oven and slice. Mix slices into sauce. Cook additional 1 ½ hrs. (check - I don’t usually have to cook it this long.)
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Matzah Brei
(my kids’ favorite)
Ingredients:
4 matzah
3 eggs, beaten
½ cup milk
3T oil or margarine
Directions:
1. Crumble matzah into bowl. Add eggs and milk and mix well. Let stand for five minutes to soften matzah.
2. Heat oil in a frying pan. Put matzah mixture into pan and fry on both sides until crisp. Top with ketchup.
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High Holiday Challah
Ingredients:
¾ cup sugar
2 cups lukewarm water
¾ cup vegetable oil
1T salt
4 small eggs
3 envelopes yeast
¼ cup lukewarm water
8-10 cups flour
honey
Directions:
Combine sugar, 2 cups water, oil and salt. Add eggs. In a separate cup, mix yeast in ¼ cup warm water. Add the yeast mixture to the sugar mixture. Add 4 or 5 cups of flour and mix well. Gradually add 4 or 5 more cups of flour. Knead 10 minutes. Lightly coat a bowl with vegetable oil and put dough into this bowl. Lay a piece of wax paper over the bowl and then a dishtowel on top of that. Let dough rise for one hour.
After one hour, the dough should have roughly doubled in size. Punch down dough and knead again for a few minutes. Cover with wax paper and towel and let rise for another 30 minutes.
After 30 minutes, you’re ready to shape the loaves. Divide the dough into two. Working each half separately, roll into a long snake. If you like, raisins can be added here by pressing them into the dough. Starting at one end, roll the snake into a circle that gets wider and wider as the dough wraps around itself—like a rag-rug. Tuck the end in. This is the traditional shape for challah for the High Holidays. The circle symbolizes life. Now, let the dough rest.
After 15 minutes, drizzle honey onto the loaves. Bake at 350 degrees for 45 to 55 minutes. Enjoy!
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