Homemade Kishke Food

HOW TO MAKE KISHKE

Steps:

• Line a 9- x 12-inch jelly roll pan with foil. Tear 2 (15- x 15-inch) sheets of parchment paper and 2 (15- x 15-inch) sheets of foil. Preheat oven to 350°F. In a food processor, pulse onions, carrots, and brisket scraps (if using) until very fine. Heat a sauté pan, with beef or chicken fat or evoo, over medium heat. Add onions, carrots, and brisket (if using) and cook until golden, stirring occasionally. Add garlic and paprika and continue cooking for another 3 minutes. Transfer mixture, being sure to scrape all the fat, back to food processor and with machine running add matzo meal until the mixture forms a thick dough that holds together when pressed. Add salt and pepper. Divide dough in half and form 2 (9-inch) logs on each sheet of parchment. Roll parchment around the log and twist ends to seal. Wrap each log in a sheet of foil. Roast kishke for 1 hour. Unwrap and continue cooking for an additional 15 minutes until browned and crispy. Slice and serve or add to cholent.

HOMEMADE KISHKE

Steps:

• 1. Make the matzoh ball mix, per instructions. 2. Peel and quarter the vegetables, then roast at 425 degrees for 45 minutes. 3. Combine all ingredients, except for the turkey stock, in a food processor. Pulse until ingredients are combined. 4. Drizzle olive oil over some alumium foil, then spoon the kishke mixture into foil. Roll into a log. Cover with turkey stock. 5. Bake in the oven at 350 degrees for an hour. Slice and serve.

KISHA/STUFFED DERMA

Steps:

• In a large pot, heat water and 1 tsp. of salt. You will need enough to cover the casings. Cut the casings into 12 inch pieces. Sew up one end and turn inside out. Do all. Combine chicken fat, flour, 1 1/2 tsp. salt, pepper, carrots, onions, and paprika. Stuff each piece of casing with the filling. Sew up the ends.
• Put into the boiling water. Lower the heat to low-medium. Cook for 10 minutes. Meanwhile, heat oven to 325 degrees. Grease a large sheet pan that will hold the casings. Remove from boiling water and drain. Put casing on sheet pan and bake for 2 hours. Remove from oven. To serve cut into 1-2 inch pieces.
• Kishka can be frozen. When defrosted just heat them in the oven or the toaster. It can also be put into the microwave, on a plate, still frozen, and heat for about 1 minute, turn over and heat for another 30 seconds.

KISHKE

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
• In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
• Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
• Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.

KISHKE (STUFFED DERMA)

Steps:

• Wash and clean the beef casing inside and out.
• Scrape off fat with dull knife.
• Cut into 8 inches lengths.
• Sew up one end of each section.
• Preheat oven to moderate 350 degrees F.
• In a small skillet melt the chicken fat and saute the onions until lightly browned.
• In a mixing bowl, sift together the flour, salt and pepper.
• Add the bread crumbs and melted chicken fat with the onions.
• Mix well and loosely stuff each section of the beef casing.
• (Be careful not to over stuff.) Sew up the other end.
• Shake and rinse off any flour from the surface.
• Immerse in boiling water for 3-5 minutes and drain.
• Arrange derma in a shallow greased baking dish and bake 1 1/2- 2 hours or until well browned.
• Baste frequently with the pan drippings.
• VARIATION: Kiske is traditionally served with Cholent or carrot tzimmes and is usually cooked in the same pot.
• For this procedure, follow step 1- 5 of the above recipe, then either stew overnight with cholent or bake in casserole dish with tzimmes.