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About The Art Of Jewish Cooking: A Cookbook
Product Description A veteran genius of a cook shows you how to prepare the richest, most luscious meals your imagination or appetite could desire! Jennie Grossinger was the celebrity whose zest for good Jewish food put Grossinger’s famous Catskill resort on the map, attracting more than 50,000 guests each year. She learned her traditional recipes in her mother’s kitchen; she was a firm believer in her mother’s maxim, “No one must ever go away hungry!” All you need for good Jewish cooking are good ingredients and plenty of them! Whether familiar or exotic-sounding, all these enticing foods are easy to prepare with this delightful, rewarding cookbook. About the Author Jennie Grossinger (1892–1972) was the celebrity whose zest for good Jewish food put Grossinger’s famous Catskill resort on the map, attracting more than 50,000 guests each year. Excerpt. © Reprinted by permission. All rights reserved. APPETIZERS AND PARTY SNACKS Appetizers play an important part in a Jewish-style meal. They are intended to sharpen your appetite for the courses to follow, and most Jewish families like meals of several courses. Incidentally, many of the appetizers which follow are just about ideal for cocktail parties—bowls of chopped liver served with thinly sliced rye bread; pickled herring cut into small pieces; eggplant spread on pumpernickel. In the FISH section you will find a recipe that has become a great favorite as an appetizer: tiny balls of gefilte fish served with a horseradish dip. Bite-size knishes, blintzes or miniature strudels are popular, too. But above all, remember that appetizers are intended to pique or stimulate your appetite, not satisfy it. Chopped Chicken Livers 1 pound chicken livers 4 tablespoons rendered chicken fat 2 onions, diced 3 hard-cooked egg yolks 1 teaspoon salt ¼ teaspoon freshly ground black pepper Wash the livers and remove any discolored spots. Drain. Heat 2 tablespoons fat in a frying pan; brown the onions in it. Remove the onions. Cook the livers in the fat remaining in the skillet for 10 minutes. You can grind or chop the onions, livers and egg yolks, but be sure you have a smooth mixture. Add the salt, pepper and remaining fat. Mix and taste for seasoning. Serve cold with crackers as a spread or on lettuce. Serves 6 as an appetizer or 12 as a spread. Chopped Liver 1 pound calf’s, beef or chicken livers 2 onions 2 hard-cooked eggs 3 tablespoons rendered chicken fat 1 teaspoon salt ¼ teaspoon freshly ground black pepper Wash the liver and combine in a saucepan with 1 onion and water to cover. Bring to a boil and cook over low heat 10 minutes. Drain and discard the onion. Remove skin from liver. Grind or chop the liver, eggs and remaining onion until smooth. Blend in the fat, salt and pepper. Taste for seasoning. Serve on lettuce leaves. If you like, garnish with a little chicken fat on each portion. Serves 6 as an appetizer or 12 as a spread. Vegetarian Chopped Liver 1 cup sliced onion 3 tablespoons butter 2 hard-cooked eggs 2 California sardines (in tomato sauce) ½ cup walnuts 1 teaspoon salt ¼ teaspoon pepper Cook the onion in the butter for 15 minutes. Place in a chopping bowl and add the eggs, sardines, walnuts, salt and pepper. Chop until very fine. Chill and serve on lettuce with rye bread. Serves 4 as an appetizer or 8 as a spread. Dairy Liver 3 tablespoons salad oil 1½ pounds mushrooms, sliced ½ cup diced onion 1 hard-cooked egg 1½ teaspoons salt ¼ teaspoon pepper Heat the oil in a skillet. Cook the mushrooms and onion over medium heat for 10 minutes. Chop the mushrooms, onion, egg, salt and pepper together until smooth. Chill. Serves 6 as an appetizer or 12 as a spread. Eggplant Spread 1 medium eggplant 3 tablespoons minced onion 2 tablespoons salad or olive oil 4 tablespoons lemon juice 1½ teaspoons salt ¼ teaspoon pepper 1 teaspoon sugar Bake the eggplant in a
