Easy Homemade Gefilte Fish
Fish Ingredients: 1 carrot 1 onion 1 lb. (450 grams) ground carp 2 tbsp. sugar 1 tbsp. ground black pepper 1 tbsp. kosher salt 1 cup matzo meal (approximately) 2 eggs Broth Ingredients: 12 cups (3 liters) water 4 bay leaves 5 whole peppercorns ½ cup sugar 1 tbsp. cracked black pepper 1 onion Directions: Place the carrot and onion into a food processor and grind finely. Mix the carrot and onion mixture into the ground carp. Add in the salt, sugar, pepper, eggs and matzah meal. Mix and form into balls. Place all the broth ingredients into a pot and bring to a boil. Drop in the fish balls and cook for 1 hour. Refrigerate until serving.
Pink Rimmed Gefilte Fish
Pink Rimmed Gefilte Fish: Prep. Time: 5 minutes Cook Time: 2 hours Chill: 4 hours Yield: 8 servings Ingredients: 4 (24-fluid ounce) jars Gold’s Borscht 20 baby carrots 1 large onion, sliced 2 teaspoons sugar 1 (22-ounce) loaf frozen gefilte fish Preparation Instructions: • Drain beets from borscht broth and place into a large sealable container and refrigerate. Pour liquid into a 4-quart soup pot. • Add carrots, onions and sugar to borscht broth, cover and bring to a boil. • When broth boils, add frozen fish loaf and return to boil; immediately lower heat to simmer. • Simmer, uncovered, for 1 ½ to 2 hours, turning occasionally to immerse loaf in borscht broth. • Drain in colander, transfer fish, carrots and onions to sealable container along with the beets. • Cover and refrigerate until cold, at least 4 hours. • Serve sliced with carrots, onions and beets as garnish and top with Gold’s’ Wasabi Sauce and or White and Red Horseradishes.
Ingredients 12 ounces thin noodles ½ cup oil 1 ½ cups sugar 6 eggs, lightly beaten Salt and pepper to taste Directions In a 4-quart pot of boiling water, cook noodles 5 to 7 minutes, drain and rinse, place in a large bowl and set aside. In a 1-quart saucepan combine oil and sugar, cook over low flame until sugar is liquid and brown, about 20 minutes. Pour caramelized sugar over noodles and set aside to cool. Preheat oven to 350. place greased 9 by 13 inch baking pan to preheat as well. Add eggs to cooled mixture and season with salt and pepper. Mix well. Pour into preheated pan and bake for 1 hour. USE: 4-quart saucepan 1-quart saucepan 9 by 13 inch baking pan YIELDS: 16 servings
Classic Potato Latkes
Classic Potato Latkes Nothing like the way our bubbies made latkes in the old country! These latkes are not loaded with potato starch, flour, baking powder or other non-essential ingredients. My grandfather shared this recipe with me when I told him that I thought his were the crunchiest, lightest and most perfect potato latkes I’ve ever eaten. Time & Servings • Prep time: 12 min • Ready time: 12 min • Yield: 8 servings Ingredients • 4 medium Idaho potatoes • 6 tablespoons canola oil or olive oil • 3 eggs, beaten • 2 tablespoons matzoh meal • 2 teaspoons kosher salt • 1/2 teaspoon coarse black pepper • Applesauce or sour cream (optional) Directions 1. Prepare a large bowl filled with cold water. 2. Peel potatoes, and as you finish each, place in cold water to prevent browning. 3. Heat oil in a large skillet over medium heat. 4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl. 5. Add eggs, matzoh meal, salt and pepper and mix well. 6. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy. 7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter. 8. Blot excess oil with paper towels. 9. Serve warm with applesauce or sour cream, if desired. Tips Corn meal is a great substitute for matzoh meal, and will also make your latkes nice and crispy.