• Revision was:Shrimp

    From Dave Drum@1:3634/12 to RUTH HANSCHKA on Wednesday, April 03, 2019 07:21:00
    RUTH HANSCHKA wrote to DAVE DRUM <=-

    The Kosher providers for that stuff here are all locals. No
    advertising even.

    Re-reading the directions of the Knish recipe I find that the Post-
    Dispatch's St Louis Magazine insert editors screwed the pooch in the directions. Obviously the editors do not keep Kosher .... neither do I
    but I do know that what they wrote in the directions ain't Kosher.

    Lard is, of course, unclean. And butter violates the dairy with meat
    thing. So, here's the updated, and hopefully Kosher, recipe.

    If I ever make them - I'll likely use lard and butter. Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: For 2 Cents - Plain Knishes
    Categories: Pastry, Potatoes, Beef, Vegetables
    Yield: 5 Servings

    MMMMM---------------------------PASTRY--------------------------------
    1 1/2 c Flour
    1/2 c Shortening
    1/2 ts Salt
    Cold water

    MMMMM--------------------------FILLING-------------------------------
    2 lg Russet potatoes
    3 cl Garlic; minced
    4 Green onions w/tops; diced
    1/2 tb Coarse black pepper
    3/4 lb Ground beef; cooked, loose
    Parsley

    PASTRY: Add salt to flour and mix. Work vegetable
    shortening into flour mix with fork until mixture is
    crumbly. Sprinkle in water gradually and mix together
    until moist enough to form soft dough.

    Turn onto floured surface and work until smooth. Cover
    and refrigerate until filling is prepared.

    FILLING: Preheat oven to 350°F/175°C. Peel and dice
    potatoes. Add potatoes, garlic and onions together
    in a large pot. Cover with water and boil until
    potatoes are tender. Drain off water and mash together.
    Add in beef, and parsley. Mix together well.

    When filling is cool enough to work with take-out
    pastry and separate into 5-6 portions. Roll dough
    portion out on floured surface. Place approximately
    1/2 cup filling in center of pastry. Seal into a round
    or square packet using egg wash or water.

    Place packets on a lightly greased baking sheet. Bake
    at 350°F/175°C until pastry is lightly golden brown.

    Yields: 5 knishes

    Recipe courtesy Jack & Charlie Carl; 2 Cents Plain
    Deli, 4239 Olive (Gaslight Square), St. Louis, MO.

    UDD NOTE: Directions re-written to remove reference
    to "lard" and "butter" in the interests of keeping
    these Kosher. The finished knishes freeze well.

    From: http://www.stlmag.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Somebody get me a cheeseburger!" -- Steve Miller Band
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  • From RUTH HANSCHKA@1:123/140 to DAVE DRUM on Friday, April 05, 2019 23:42:50
    The Kosher providers for that stuff here are all locals. No
    advertising even.

    Re-reading the directions of the Knish recipe I find that the Post- Dispatch's St Louis Magazine insert editors screwed the pooch in
    the
    directions. Obviously the editors do not keep Kosher .... neither
    do I
    but I do know that what they wrote in the directions ain't Kosher.

    Lard is, of course, unclean. And butter violates the dairy with

    (LOL) I didn't really look at the recipe. But... lard? Somebody
    fired all their proofreaders! Dairy knishes would be fine if served
    with dairy or fish or eggs or something. No good with meat.

    meat
    thing. So, here's the updated, and hopefully Kosher, recipe.

    If I ever make them - I'll likely use lard and butter. Bv)=

    Well duh. Dairy makes life better. I wonder if you can get KforP
    coconut shortening....

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  • From Dave Drum@1:3634/12 to RUTH HANSCHKA on Saturday, April 06, 2019 07:35:00
    RUTH HANSCHKA wrote to DAVE DRUM <=-

    Lard is, of course, unclean. And butter violates the dairy with

    (LOL) I didn't really look at the recipe. But... lard? Somebody
    fired all their proofreaders! Dairy knishes would be fine if served
    with dairy or fish or eggs or something. No good with meat.

    meat thing. So, here's the updated, and hopefully Kosher, recipe.

    If I ever make them - I'll likely use lard and butter. Bv)=

    Well duh. Dairy makes life better. I wonder if you can get KforP
    coconut shortening....

    All virgin coconut oils are Kosher for Passover, as long as it bears
    the OU symbol. (https://oukosher.org/passover/guidelines/coconut-oil/)

    All extra virgin olive oils are Kosher for Passover, as long as it bears
    the OU symbol. All other oils (including olive oil) require a reliable
    Kosher for Passover certification to be consumed on Passover, except
    virgin coconut oil. https://oukosher.org/passover/guidelines/food-items

    Coconut oil is not liquid at room temperature - so I'd guess it could
    be considered shortening.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kosher For Passover Cheesecake
    Categories: Desserts, Cheesecakes, Nuts, Chocolate
    Yield: 9 Servings

    MMMMM---------------------------CRUST--------------------------------
    8 tb Lightly salted butter
    2 Chocolate macaroons; finely
    - ground (Kosher for Pesach)
    - crumbs

    MMMMM--------------------------FILLING-------------------------------
    1/4 c Sugar
    2 lb Cream cheese; room temp
    1 1/2 c Sugar
    1 1/2 tb Fresh lemon juice
    pn Salt
    4 lg Eggs; room temp
    1/2 c Brazil nuts; chopped

    MMMMM----------------------SOUR CREAM GLAZE---------------------------
    2 c Sour cream
    1/4 c Sugar
    1 ts Vanilla extract
    A little grated lemon zest
    2 tb Brazil nuts; chopped

    SPECIAL EQUIPMENT: This uses a 10" spring-form pan

    Crust:
    Melt butter and combine with crumbs and sugar in food
    processor or with a fork until blended. Press small
    amounts of mix all the way up sides of an ungreased
    springform and then press the remaining crumbs over
    bottom of spring-form.

    Filling:
    In mixer; whip cream cheese on highspeed for 5 minutes.
    Add sugar and beat for 2 min. more. Add lemon juice
    and salt and blend together thoroughly. Add the eggs,
    one at a time, keeping the mixer on the lowest speed
    (just until each egg has been incorporated into batter.
    Fold in Brazil nuts with a spatula.

    IF USING FOOD PROCESSOR:
    Put sugar in first. Cut each 8 oz. block of cream
    cheese into eight 1" cubes and add the first 8 cubes
    to bowl. Process using on-off pulse about 25 times and
    then add rest of cream cheese gradually, until mixture
    is smooth and creamy. When it looks perfect, blend
    non-stop for 20 seconds more and then blend in lemon
    juice and salt for 10 seconds. Crack eggs in a bowl,
    break them up slightly with a fork, and then add them
    to batter in processor bowl, and fold them lightly
    into batter with rubber spatula preventing them from
    sinking to bottom. Cut the eggs in batter by using
    on-off pulse 10 times. Scrape down sides with spatula
    and pulse on-off 5 times more. Fold in nuts with a
    rubber spatula.

    Pour batter into crust and bake at 350øF for 55 minutes.
    Let cool for 10 minutes before you glaze.

    Topping:
    Combine evenly and smoothly over top of baked filling,
    sprinkle nuts around border, grate lemon zest into the
    center as decoration, and return to 350 degree oven
    for 10 minutes. Remove from oven and immediately place
    in refrigerator to cool to prevent cracks from forming
    in cake.

    HINT: Most cheesecakes can be kosher for Passover if
    you replace whatever crumbs are call for in crust with
    nuts or kosher cookie crumbs.

    Formatted by Elaine Radis; 3/92

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Ignore all dietary advice after 1970 for a long healthy life.
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  • From RUTH HANSCHKA@1:123/140 to DAVE DRUM on Wednesday, April 10, 2019 23:55:54
    Well duh. Dairy makes life better. I wonder if you can get
    KforP
    coconut shortening....

    All virgin coconut oils are Kosher for Passover, as long as it
    bears
    the OU symbol. (https://oukosher.org/passover/guidelines/coconut-
    oil/)

    All extra virgin olive oils are Kosher for Passover, as long as it
    bears
    the OU symbol. All other oils (including olive oil) require a
    reliable
    Kosher for Passover certification to be consumed on Passover,
    except
    virgin coconut oil. https://oukosher.org/passover/guidelines/food-
    items

    They're vegan, so getting certified ought to be easy. Most don't
    bother with the Passover certification, but some will.

    Coconut oil is not liquid at room temperature - so I'd guess it
    could
    be considered shortening.

    It would work at least.
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