VEGETABLE KISHKA
Kishka (also known as stuffed derma) is a traditional Jewish Ashkenazi stuffing made of flour or matzo meal, schmaltz, and spices. This recipe uses oil in place of schmaltz, making it parve, and adds carrots, celery, and onion to the mix. READ MORE
Provided by Recipe By Nitra Ladies Auxiliary
Categories Sides
Yield 4
Number Of Ingredients 7
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.
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.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 1 gram
KISHKE (STUFFED DERMA)
I grew up eating kishke almost every weekend. This is not my recipe but in response to a recipe request. Total Jewish soul food.
Provided by Mirj2338
Categories European
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 7
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.
STUFFED KISHKA: (KOSHER STUFFED DERMA)
This dish is really DELICIOUS, even though my recipe for Stuffed Capon Skin is easier, and I think even better. Try them both. My recipe for the Stuffed Capon Skin is #92178 here on RecipeZaar. You may also want to use the Kishka stuffing and the Capon skin, therefore combining the two recipes. If you have questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.).
Nutrition Facts : Calories 543.6, Fat 34.9, SaturatedFat 10.3, Cholesterol 29, Sodium 1756, Carbohydrate 49.9, Fiber 2.3, Sugar 1.2, Protein 6.4
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