November 30, 2013 Jewish Dinner – Potato Latkes, Stuffed
Cabbage and green bean salad
We went to Fort
Worth today and visited two properties and two museums
and then Will Rogers Cattle Barn Flea Market.
Dinner was a Jewish dinner at 5:00 p.m. at Sandy and Rita’s.
The stuffed cabbage was the best I have ever tasted.
Rita’s Stuffed Cabbage
Serves 16
Cut the Core out of a head of cabbage and lay the leaves in
a microwaveable container and cover with at least thee cups of water and
microwave on high heat for 8 minutes to soften.
Meat filling:
Mix 3 1/2 pounds of ground beef with
1 grated onion and
8 saltine crackers and
1 can of Hunts tomato sauce for meatloaf and
1 egg
salt and pepper to taste
Roll cylinders of meat stuffing into about two inch lengths
by 1 inch tubes and tie a leaf of cabbage around each and lay in a deep baking
dish and cover with
Sauce
½ can of Hunt’s Tomato Sauce for Meatloaf
brown sugar and
vinegar and
enough of the reserved cooking liquid from the cabbage
leaves to cover and
Bake for one hour to 1 ½ hours in a 325◦ to 350◦ oven until
cooked
Freeze and
When ready to eat put in crock pot and heat for a several hours.
Potato Latkes
Serves 16
8 lbs. of potatoes grated
1 or two grated onions
salt and pepper to taste
after grating the potatoes and onion heat canola oil in
large skillet until very hot but not smoking and drop a scoop full of potato
mixture into skillet to form a pancake about three inches across.
Fry until golden brown or brown remove to platter covered
with a paper towel to absorb some of the grease
Serve with apple sauce and sour cream.
Apples sauce
peel apples and cook until they collapse into sauce.
Green Bean Salad
2 lbs. green beans
1 lb. mushrooms
4 green onions sliced
¼ chopped parsley
salt to taste
Dressing
Mustard and vinegar and olive oil seasoned to tasted
de-stem, and break into two inch pieces and blanch the green
beans
Sauté shallot in 2 Tbps. of butter and add the mushrooms and
sauté lightly for several minutes.
Mix mushrooms with green beans and chill
Dessert
Rachel made rugelach
Here is the Wikipedia entry
Rugelach
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Rugelach
|
Chocolate rugelach
|
Main
ingredient(s):
|
Dough: sour cream or cream
cheese
Filling: any of raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves |
Recipes at Wikibooks:
|
Media at Wikimedia Commons:
|
Crescent-shaped
rugelach
Cut rugelach
Rugelach (/ˈruːɡələx/; Yiddish:
רוגעלך), other
spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural),
rugalah, rugulah, rugala (singular), is a Jewish pastry of Ashkenazic
origin.Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.[1][2] Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege,[3] possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its supposed ancestor (the Kipfel or Kipferl) pre-date the Early Modern era, and the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie).
An alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling is cut into slices before baking.[4]
Contents
Etymology
The name is Yiddish, the Jewish language of eastern Europe. The ach ending (ך) indicates plural, while the el (ל) can be a diminutive, as, for example, shtetlekh (שטעטלעך, villages) is the plural of shtetl (שטעטל, village), the diminutive of shtot (שטאָט, town). In this case, the root means something like "twist" so the translation would be "little twists," a reference to the shape of this cookie.[3] In this context, note that rog (ראָג) means "corner" in Yiddish,.[5] In Polish, which influenced (and was in turn influenced by) Yiddish, "róg" can mean "corner", but can also means "horn"—both the kind on an animal and the musical kind. Croissant-shaped pastries, which look like horns, are called in Polish "rogale" pl:Rogal świętomarciński. That word is almost identical in pronunciation and meaning to the Yiddish "rugelach".Alternatively, some assert that the root is rugel, meaning royal, possibly a reference to the taste.[6] This explanation is in conflict with Yiddish usage, where the word keniglich (קעניגליךּ) is the dominant word meaning royal.[7]
Finally, in modern Hebrew, they are known as roglìt (רוֹגְלִית), a postbiblical Hebrew word meaning "trailing vines".[8] The Yiddish word ruglach probably came first. The modern Hebrew is probably a neologism, chosen for its similarity to the Yiddish and its descriptive meaning.
Ingredients
Rugelach can be made with sour cream or cream cheese[1][2][3] doughs, but there are also pareve variants with no dairy ingredients,[9] so that it can be eaten with or after a meat meal and still be kosher. Cream cheese doughs are the most recent, probably American innovations, while yeast leavened[9][10] and sour cream doughs[11][12] are much older.The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves which are rolled up inside.
Cultural
Rugelach is a traditional Jewish food that is eaten any time of year, including, but not limited to Shabbat. Despite the fact that it is not fried in oil, they are traditional on Hanukkah.[1][2]
Sandy
made a platter of amazing Ghiradelli chocolate cookies. Here is her recipe:
and bowls of fresh
pineapple and strawberries.
I bought a bottle of Chateau de Thauveray sancerre at Costco
and Charlie bought a bottle of Santa Christiana Toscano red and a bottle of
Kungfu Riesling from Washington
State at Kroger’s
Here is the info on the Sancerre. I loved the Sancerre with its character and
majestic full bodied Sauvignon Blanc flavor.
Chateau de Thauvenay 2010 - SOLD OUT
Gold Medal, Concours International des Vins de Lyon. Light crisp yellow with golden touches. The bouquet is subtle, fresh and fruity, with flinty notes and white flowers. In mouth: this wine is harmoniously crisp and round with a long finish.
Appellation:
|
SANCERRE
|
Cuvée:
|
Château de Thauvenay
|
Color:
|
White
|
Vintage:
|
2010
|
Quantity:
|
80,000 bottles
|
Yield*:
|
50 hl/ha ≈ 3 tons/acre
|
Grape:
|
Sauvignon Blanc
|
Vineyard Age:
|
35 years
|
Terroir:
|
Clay and Limestones
|
Harvest:
|
Mechnical and hand picked
|
Harvest Conditions :
|
Excellent with dry weather.
|
Wine Making:
|
Raking of the must. Slow fermentation process between 17°C
et 20°C,
in thermoregulated stainless steel tanks. |
Bottling:
|
Estate Bottled
|
As the information says the dry weather gave the wine with a
crispness and a clarity that was impressive.
A steal at $14.95 at Costco.
Buy it, you will like it.
Bon Appétit
No comments:
Post a Comment