Ancient spiritual and respectful cooking spread by the diaspora to include dishes from virtually every country in the world.

Schmaltz and Grebenes

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

When rendering a large quantity of fat, the addition of a few slices of raw potato will help clarify it.



Fresh Apple Relish

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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