Kishka Recipe 355 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.

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.

VEGETABLE KISHKA

Steps:

• Blend and process celery, carrots, onion and oil.
• Combine blended mixture with remaining ingredients.
• Shape into roll, wrap in aluminium foil.
• Bake for one and a half hours at 350 degrees Fahrenheit.

STUFFED KISHKA: (KOSHER STUFFED DERMA)

Steps:

• Wash casings in cold water and cut into 12 inch lengths.
• Tie one end of each length tightly with white sewing thread.
• Turn casings inside out.
• Combine flour, matzo meal, seasonings and schmaltz or suet. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning.
• Fill each casing loosely with this stuffing and tie the remaining end.
• Drop into rapidly boiling water and boil 10 minutes.
• Drain.
• When cool enough to handle, scrape fat off the casings with the dull edge of a knife.
• Drop into rapidly boiling water (about a gallon) to which you have added 1 tablespoon salt and at least 1 teaspoon pepper.
• Reduce heat and simmer, uncovered for 3 hours.
• Remove from water.
• Brown for about 1 hour around a roast or roasting poultry.
• (You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).

VEGETABLE KISHKE

Steps:

• Put first four ingredients in food processor and process with steel knife until consistency of thick paste.
• Remove to bowl.
• Add last 4 ingredients and mix well.
• Shape into a log on a large piece of foil or baking paper.
• Roll the foil down to seal.
• Freezes great at this point.
• Ideally placed in the top of a pot of cholent (a special stew that is prepared before the Sabbath and cooks for approx 20 hours and is eaten with lunch).
• This is pulled out and served separately.
• Can also be made in a pie dish and baked at 350 for 45 minutes, but it definately won't have the deep rich color and taste.

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.

JEWISH - OLD FAMILY SECRET RECIPE - MOCK KISHKA

Steps:

• Grind vegetables twice.
• Grind crackers once.
• Mix both together.
• Melt butter.
• Add to beaten egg.
• Mix all together.
• Shape into 2 long rolls on greased foil.
• Wrap each roll separately inthe foil, air tight.
• Freeze overnight or longer.
• Bake frozen 350 degrees for 1-1 1/2 hours.
• Cut into 1" slices.