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Kishke

Makes 12 servings

 

I was never a big fan of kishke until I started making my own. This savory homemade dumpling simply has more flavor than the store-bought version. Traditionally, kishke is held together with schmaltz (chicken fat). Today, many cooks substitute vegetable oil for the animal fat to have a pareve version, but I prefer working with a flavorful twist on the original: duck fat! Kishke can be also be served as a side dish with Kasha Varnishkes (page 154 of the book).

  • 2 celery stalks
  • 2 medium carrots, peeled
  • 1 large Spanish onion
  • 1/2 cup duck fat, melted and cooled, or canola oil
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon sweet paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

1. Grate the celery, carrots, and onion in a food processor fitted with a grating blade or by hand on the coarse side of a box grater.

2. Mix the celery, carrots, onion, fat, flour, paprika, salt, and pepper in a large bowl by hand or in a mixer until the mixture forms a ball and clings together.

3. Place a large sheet of parchment paper on a work surface. Roll the dough on the parchment into a log shape about 1-1/2 inches thick and 12 inches long. Roll the parchment paper around the log.

4. Wrap the parchment-wrapped kishke log with several layers of plastic wrap to form a waterproof package.

5. Place a large saucepan filled with several inches of water over medium heat. Bring the water to a simmer. Poach the kishke in the water for 1 hour until the kishke feels firm and solid.

6. Carefully remove the kishke and allow it to cool completely before unwrapping or slicing. Kishke may be made up to 3 days before serving and stored, covered, in the refrigerator. It may also be frozen for up to 3 months. Reheat kishke in a covered casserole in the oven at 350 degrees F.

 
  • from:
    Jewish Slow Cooker Recipes
  • 120 Holiday and Everyday Dishes Made Easy
  • by Laura Frankel
  • Wiley 2009
  • Hardcover; $24.95; 244 pages
  • ISBN-10: 0470260890
  • ISBN: 978-0-470-26089-0
  • Recipe reprinted by permission.

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This page created December 2009


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