ISO: ISO T&T Jewish recipes...going to a Bat Mitzvah and trying to think of gift ideas

In Search Of:
Agreed. I think any gift should be appreciated - although some gifts may be more 'desired'

than the others by the 13 year old. that's just a natural for a child/teen.

At my Bat Mitzvah I received many gifts, checks, donations in my name, etc.

I think you should follow your heart:)

 
I was also going to suggest this - even if she isn't a reader, bookstores

have tons of other little trinkets that a person that age would enjoy. My DS is 13, and always loves receiving gift cards from B & N or any bookstore.

 
Thanks guys, but back to the orignal question: does anyone have any T&T Jewish recipes?

I'd still like to start a recipe binder for her with a few T&T recipes. As she cooks with her dad she can add her own, but it would be nice to start her off with a few included. It won't be the only gift, just the more personal part. Maybe I was a dorky kid, but I would've liked this. (I'm also planning to give cash in $18 increments for chai, that I'll fold like flowers -see link for picture)

http://media-cache-lt0.pinterest.com/upload/255227503852165658_BDCJX5pl_c.jpg

 
Nice looking gift there. Here are a couple of classic recipes for her too . . .

Chopped Liver
(like Bubbe should have made!)

1 lb CHICKEN LIVERS
3 MEDIUM ONIONS, chopped
¼ cup RENDERED CHICKEN FAT
2 hard boiled EGG YOLKS
1 tsp SALT
FRESHLY GROUND BLACK PEPPER
pinch SUGAR

Wash the livers and dry them on paper towels. Sauté the onions in the chicken fat until brown, then push them to one side of the skillet and add the livers. Toss them until they have lost their red color.

Turn the heat down to medium and simmer the livers for 10 minutes. Remove from the heat.

Place all the ingredients in a food grinder using a fine blade.

Season with the salt, pepper and sugar. Taste and adjust the seasoning if necessary. Serve in n small scoops on lettuce leaves as a first course or as a spread for crackers or matzos.

===============================================

Chicken Soup & Matzo Balls

6lbs CHICKEN BACKS and NECKS
several CHICKEN FEET
3 ¼ quarts WATER
3 peeled ONIONS
2 cloves GARLIC
1 ¼ Tbsp KOSHER SALT
3 peeled CARROTS
1 bunch ITALIAN PARSLEY, root and all
DRIED DILL to taste

Prepare chicken feet by chopping off the nails, immersing the feet in boiling water for several minutes and peeling the skin from them.

Soak the chicken parts in cold water, changing it frequently. Place the backs, necks, feet water and onions in a 12 quart pot. Bring to a boil, lower the heat and simmer for 2-3 hours.

Add the remaining ingredients; cover and simmer for another hour or more. Strain the soup; place in a clean pot and refrigerate overnight.

Next day, scrape the schmaltz off the stock and use in the matzo balls, reserve any leftover fat in the freezer for chopped liver.

Perfect Matzo Balls
This makes 14-16 dumplings.

3 LARGE EGGS
1 Tbsp CHICKEN STOCK or WATER
¼ tsp BAKING SODA
2 Tbsp CHICKEN FAT
1 tsp KOSHER SALT
FRESHLY GROUND BLACK PEPPER, to taste
½ cup MATZO MEAL

Blend all ingredients thoroughly. Cover and refrigerate at least 3 hours.

Bring a large pot of salted water to a boil. Wet your hands and using a 1 Tbsp cookie scoop, shape the batter into balls, about 1” in diameter. Drop them gently (do not crowd!) into the boiling water. Turn the heat to medium and cook for 30 minutes. The knaidlach will sink to the bottom, then rise to the top.

Using a slotted spoon, remove them from the pot to a bowl. Gently place the knaidlach in the soup when it is lukewarm.

 
Rec: Mandelbrot

I make these several times a year. The recipe dates back to the 17th century and I have been making them for at least that long.

Mandelbrot or Mandel Bread

Recipe By :Evelyn Chait's Mom
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

4 large eggs
1 cup sugar
1 cup oil
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon anise seed
4 cups all-purpose flour
5 ounces sliced almonds


Preheat oven to 350 degrees.

Beat eggs and sugar until light and fluffy. Add oil, vanilla and almond extracts. Mix flour, baking powder, salt and anise seeds together. Slowly add to egg mixture. Stir in sliced almonds.

Divide batter into 3 logs on baking sheet. Bake 45 - 60 minutes or until brown. Slice logs into 1 inch cookies. Turn cookies cut side up; toast for 5-15 minutes until golden brown. Turn over and toast other side.

 
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