richard a. handverbger

This year I decided to try making my own kishke, using real casings for our
Chanukah celebration, as opposed to the mock version that we've done
successfully for years.

I have now had two significant failures.

I bought what appears to be a lifetime supply of collagen casing, a sausage
stuffing horn for my KitchenAid, and after a significant amount of web
searching located a number of recipes, all of which are variations on the
same master recipe out of Jennie Grossinger's cookbook from the fifties:

1 cup flour
1/4 cup matzo meal
1/2 cup chicken fat
1 small minced onion
1 Grated carrot
Seasonings - salt pepper garlic

Stuffed the casing loosely, put it into a vat of boiling water for about 5
minutes, then baked it for the time called for in the recipe. (1 1/2 hours)

Result was not kishke but a rock solid dry concrete-like mass in which the
stuffing had the consistency of cracker crumbs. It tasted bland horrendous.

On the second attempt, I substituted rendered beef suet for the chicken fat.
The dough resembled library paste and I had to chip it out of the grinder. I
also reduced the baking time to half an hour. and brushed the kishke with
grease prior to baking.

Result was nicely browned but again was rock hard and nearly inedible.
Predominant flavor was that of grease.

Conclusion. I'm doing something very wrong.

Have any of you been successful in making your own kishke that has a
medium-soft consistency and tastes like those produced by any Jewish wedding
caterer?

If so, what is the trick? What step am I missing?. What ARE the right
proportions.

Thanks

Dick Handverger

rahandvergetATverizonDOTnet


,
into


Did a lot of web searching and came up with

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In article <DjnDb.54$p8.9@nwrdny03.gnilink.net>, "Richard A. Handverbger" <rahandverger@verizon.net> writes:


OY !!!!


1. You cook in BOILING WATER for two hours.
2. Drain liquid.
3. Heat some fat in a pan and then brown the cooked kishke in it.


P.S. Substitute 1 large onion, diced (rather than 1 small one)

Josh

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