King Arthur Flour has hit the nail on the head with this recipe. No more store bought bagels for me. This recipe will take some time to prepare, but the results are well worth it.
Yield: 4 servings as a main dish or 8 to 10 for just soup. The miraculous Jewish Band-Aid for whatever ails you. The soup can be strained and served clear with matzah balls (kneidlakh), kreplakh (Jewish wontons), or noodles, and the vegetables can be removed to make soup greens latkes (pancakes) and served with the boiled chicken. Or the meat and vegetables can be left in the soup and served as a main dish, "chicken in the pot". (From "Mama Leah's Jewish Kitchen" by Leah Loeb Fischer).
I found June Salander's recipe on the web. I was impressed with both her bread and this remarkable lady as well.
The secret's in the remoulade!
Comments: "I was originally given the first form of this recipe by a friend, and accidently doubled the amount of cottage cheese and sour cream. It turned out even better! I always increase the amount of vanilla, so I did that too. This is one of my signature dishes during the Jewish holidays. It's sweet enough for dessert, but I always serve it with the main meal as a side dish. For Passover, I substitute the noodles with 10 broken-up and softened matzoh. I actually like that version better because it comes out like a pudding ......
This classic rugelach, a cookie made from a cream cheese dough, could become part of your family's holiday tradition! 1 Hr 25 Min Total Time: 2 Hr 10 Min Makes: 64 cookies
A matzoh ball is basically a dumpling made of crushed matzoh (matzoh meal). They can be made firm and heavy, with a slightly chewy texture, or very soft, with a melt-in-your-mouth lightness. My matzoh balls are fairly traditional, combining matzoh meal with some type of fat (preferably chicken fat) for richness and flavor, seltzer, and eggs to bind all the ingredients into a loose batter that thickens when chilled and produces light, fluffy balls that retain their shape when boiled. The onion and parsley in mine are not traditional, but I like mine that way. I prefer my soup very simple--just wonderfully rich homemade stock along with perfectly cooked soft matzoh balls that dissolve in your mouth. Truely...a soup for the soul...
The traditional jewish potato pancake but lower in fat.
Not a recipe I make everyday, but for holidays or company dinners as a treat. The chicken fat I make once or twice a year and keep in the freezer.