Schmaltz and Grebenes
by
hellaD
06/18/2007 | in:
Recipes,
Snacks
The Rendering of Chicken or Goose Fat to Create Delicious Cracklings.
A real old fashioned traditional recipe from Jewish Cookery by Leah W. Leonard
- Cut fatty fowl skin and other fat clusters into 1-inch cubes or strips
- Cover with cold water
- Cook in a heavy kettle or frying pan, covered for 20 to 25 minutes
- Uncover and continue cooking over reduced heat until the water has evaporated and only the melted or cooked fat and cracklings remain
- Add diced onions, allowing one onion to each cupful of unrendered fat
- Add a clove of garlic for flavor
Method
When rendering a large quantity of fat, the addition of a few slices of raw potato will help clarify it.
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TAGS: chicken, cracklings, fat, feature, fried, grebenes, Jewish, schmaltz, skin, techniques
Fresh Apple Relish
by
hellaD
06/18/2007 | in:
Condiments,
Recipes
Charoset A traditional Passover relish.
Makes about 4-5 cups
This is an ancient, wise and delicious food that every age group loves:
- ½ c dried cranberries or cherries, chopped
- ½ c dried apricots, chopped
- ½ c raisins
- ½ c dates, chopped
- 2/3 c mixed nuts, chopped
- 2 large red apples unpeeled, cored, and grated
- 1 large green apple, unpeeled, cored, and grated
- 1c organic grape juice
- ½ t almond extract
- 1 ½ t. ground cinnamon
- 1 pod vanilla bean, scraped (optional)
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TAGS: apple, feature, fruit, health, Jewish, Passover, relish, traditional, vegetarian
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