2 tablespoons yeast
1 teaspoon sugar
2 cups warm water
6 cups all-purpose flour (about)
1 tablespoon salt
1/3 cup vegetable oil
1. Dissolve the active dry yeast along with the sugar in the water in a large glass container. Mix and let sit about
2. In a large bowl mix 5 cups of the flour with the salt. Add the yeast mixture and the vegetable oil. Work the ingredients
together with a spoon; when they come together turn out on a floured board, and knead with your hands until the dough becomes
a smooth ball. Place in a greased bowl and let rise, covered, for an hour or so or until doubled.
3. Punch down and divide into 4 balls. Cover with a towel and let rise about a half hour.
4. Meanwhile, place 4 empty round baking pans or cookie sheets in a preheated 400-degree oven for about 10 minutes
5. When the dough has risen, punch down and divide into 4 balls. At this point you can treat this like everyday or
Sabbath bread. For weekdays, press down and stretch, using the back of your hand. Grease the baking pans and press the dough
down into them. Using your fingers, make big indentations in the center of the dough. For Sabbath bread, keep the shape in
a round and make a few slashes in the bread. Sprinkle the dough, whatever the shape, with water and bake in the oven for about
20 minutes or until the loaf sounds hollow when tapped with a spatula.
Yield: 4 loaves (P).
I particularly like this version of whitefish salad, because there is no filler in it. Mark, a political consultant
who served in the Carter White House, makes it for break-the-fast as well as during the year brunches.
1 4-pound smoked whitefish
5 stalks celery, strings removed
2 cups sour cream (approximately)
3 heaping tablespoons mayonnaise
Freshly ground pepper to taste
2 tablespoons snipped fresh dill
2 tablespoons chopped parsley
Garnish: sprigs of fresh dill and/or parsley
1. Keeping the skin of the whitefish intact and the head still attached, carefully remove the bones from the whitefish
and place the meat in a mixing bowl.
2. Dice the celery and combine with the whitefish, along with 1 cup of the sour cream, the mayonnaise, and the pepper.
Add the dill and parsley and as much more sour cream as is wanted.
3. Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill
Yield: enough for at least 10 people (D).
NORTH SHORE CHICAGO HADASSAH'S LICK-YOUR-FINGERS KUGEL
This is definitely American with dark brown sugar and pecans! Your guests will love it.
1 1/2 sticks (3/4 cup) salted butter or margarine
3/4 cup dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs
1 teaspoon cinnamon
1/2 cup sugar
2 teaspoons salt
1. Melt half the butter in a 12-cup mold or tube pan. Swirl it around the bottom and up the sides.
2. Press the brown sugar into the bottom and press the pecans into the sugar.
3. Boil the noodles according to the package directions and then drain. Mix with the eggs, the remaining butter, melted,
cinnamon, sugar, and salt and pour into the mold.
4. Bake in a preheated 350-degree oven for 1 hour and 15 minutes or until the top is brown. Let sit for 15 minutes
before unmolding. The top will become slightly hard like a praline. Serve cold or at room temperature.
Yield: 10 to 12 servings (D) or (P).
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 egg yolk
1 stick (1/2 cup) unsalted butter, chilled and cut into 1/4-inch bits
1 1/4 pounds softened cream cheese
3/4 cup sugar
1 1/2 tablespoons flour
1 1/2 teaspoons grated lemon rind
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
3 eggs plus 1 egg yolk
2 tablespoons heavy cream
1. To make the crust, place the flour, sugar, grated lemon rind, vanilla extract, egg yolk, and butter in a large
mixing bowl. With your fingertips, rub the ingredients together until they are well mixed and can be gathered into a ball.
Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour.
2. Place the chilled dough in an ungreased 9-inch spring-form pan. With your hands, pat and spread the dough evenly
over the bottom and about 2 inches up the side of the pan. Bake in the center of a preheated 450-degree oven for 10 minutes.
Remove and set aside to cool to room temperature.
3. Lower the oven temperature to 200 degrees. To make the filling, place the cream cheese in a large mixing bowl and
beat vigorously with a wooden spoon until it is creamy and smooth. Beat in the sugar, a few tablespoons at a time, and, when
it is well incorporated, beat in the flour, lemon and orange rinds, vanilla extract, eggs and egg yolk, and heavy cream.
4. Pour the filling into the cooled cookie crust and bake in the center of the oven for 1 hour. Then remove from the
oven and set aside to cool in the pan. Then demold.
5. Refrigerate the cheesecake for at least 3 hours before serving.
Yield: at least 12 servings (D).
SEPHARDIC SWEET POTATOES AND SQUASH
1 pound acorn or butternut squash
1 pound sweet potatoes or yams
2 tablespoons vegetable oil
1/4 cup dried cranberries or cherries
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Preheat oven to 375°. Peel the squash.
Peel the sweet potatoes or yams. Then carefully cut both the sweet potatoes and squash into 1-inch cubes. Place most
of the oil in the casserole. Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes.
Take out the hot dish from the oven and carefully remove the foil.
Add the squash and the cranberries or cherries. Sprinkle the sugar and cinnamon on top and dribble with the remaining
Bake uncovered at 375° for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast.
Note: If your family likes onions, add one, sautéed in the oil until soft, to the sweet potatoes before baking.