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Subject: Holiday Side Dish (potato)


From: Alan Zelt <alzelt[at]>
Date: Sun, 15 Dec 2002 00:07:02 GMT
It's been a few years since I have served my mom's Cloiskers. A very
interesting dish made with potatoes, flour, onions, bread crumbs and a
healthy ( :) ) portion of chicken fat. Some have gone so far as to say
it's sort of a Jewish gnocchi. Hey, once a year you can have some (some,
not a lot). But one thing is certain, it is great tasting. This will be
our potato side with the standing rib roast (small end ribs 10-12). Will
also serve up some haricot vertes, steamed and dusted with Vietnamese
Cinnamon. Also a great herbed yorkshire pudding. Dessert will be a lemon
tart, with a slight twist, using meyer lemons. Vino will be a 1989 Ch.
Lynch Bages.

                     *  Exported from  MasterCook  *


Recipe By     : Lillian Zelt
Serving Size  : 8    Preparation Time :0:00
Categories    : Dinner                           Jewish
                Vegetables                       Potatoes
                Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      lb            potatoes -- boiled an mashed
   4                    eggs
   2      c             flour
   2      lb            onions -- coarsely chopped
   3      tbsp          Chicken fat(NO SUBSTITUTION)
     1/2  c             bread crumbs
                        salt to taste
                        pepper to taste
                        paprika to taste

After mashing potatoes, let cool. When cooled, mix with flour, eggs and
seasonings. Roll out and pinch off small pieces(slightly bigger than
gnocchi, and tapered)Keep board floured so that mixture does not stick.
Place in salted, boiling water. When they rise and come to top of pot,
remove, rinse in cold water, and drain in colander.

While potatoes are boiling, saute the onions(USE ONLY CHICKEN FAT, or
you will be stricken with a severe guilt trip), taking care not to brown
them. Add some salt, pepper, and paprika while cooking. Cool onions
after cooking.  

To assemble, have two greased pyrex casseroles at hand. In each,  mix(by
hand) potato dumplings, onions, seasonings, and the bread crumbs. Add
some additional chicken fat, although the onions should be fairly
saturated in its fat.

Bake at 350degrees for 40 minutes or until the tops get crusty.

                   - - - - - - - - - - - - - - - - - - 

Suggested Wine: cabernet/Bordeaux
Serving Ideas : serve with prime rib

NOTES : It can honestly be said that I know of no one who died as a
direct result of eating this dish, which is usually served along side of
a prime rib. But, when I was growing up, no one was conscious of
cholesterol.Remember, the 1950's was a kinder, gentler era(well, if one
could forget about the monthly A-Bomb drills in school). We just were in
blissful ignorance of the consequences. Take my advice, for one time a
year, you shouldn't either. I have reviewed this dish for currency of
terms; and prepared it twice. Taste and filling are the keys.Do not
substitute for any fat less filling!!!  I am not certain if nutrition
and cholesterol were words that had been invented then.  If you choose
not to bake both casseroles, one can be placed in freezer for up to two
months. Each finger(which my sister and I called sinkers) is quite
dense. There were many comments made about using them as real sinkers
when reaching for the bottom of Sandy Hook, and the elusive Fluke!

                     *  Exported from  MasterCook  *

                         Herbed Yorkshire Pudding

Recipe By     : Bon Appetit(Dec 1994)
Serving Size  : 10   Preparation Time :0:00
Categories    : Dinner                           Meats
                Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             all purpose flour
   1      tsp           salt
   1      c             milk
   1      c             water
   4      lg            eggs
   3      tbsp          chives or green onions -- minced
   2      tbsp          fresh tarragon -- minced
     1/2  tsp           pepper -- ground

Combine flour and salt in medium bowl. Combine milk and water in large
glass measuring cup. Gradually add milk mixture to flour, beating until
smooth. Add eggs, one at a time, beating well after each addition. Stir
in herbs and pepper. Cover and refrigerate at least 1 hour(batter can be
made 8 hours ahead-re whisk).

While cooking roast beef, spoon off fat occasionally, and reserve.

Heat oven to 450degrees.

Measure 1 tablespoon reserved beef fat into each of ten 1 1/3 cup glass
custard dishes. Place dishes on baking sheet. Place in oven and heat
until until fat begins to smoke(about 8 minutes).

Divide batter among dishes, allotting about 1/3 cup per dish. Bake
puddings for 15 minutes. Reduce oven temperature to 350 degrees and bake
until edges of pudding are golden and center is puffed(about 25
minutes). Puddings will sink when removed from oven.

                   - - - - - - - - - - - - - - - - - - 

Suggested Wine: A good Pauillac
Serving Ideas : serve with Prime Rib, Haricot Verte and Cloiskers

                     *  Exported from  MasterCook  *

                        Tarte Citron Madame Cartet

Recipe By     : Patricia Wells, Bistro Cooking
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         French
                Fruit                            Tart

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           freshly squeezed lemon juice (about 4
     1/2  cup           sugar
   3      tablespoons   crème fraiche or heavy cream
   5      large         eggs
   1                    Pâte Sablée shell -- pre­baked and cooled

1. Preheat the oven to 375F 

2. In a large mixing bowl, whisk together the lemon juice, sugar, and 
crème fraiche until well blended. Add the eggs, one at a time, mixing 
well after each addition.

3. Pour the lemon cream into the prepared tart shell. Bake until firm, 
15 to 20 minutes. Remove from oven and place on a rack to cool. Serve 
at room temperature.
                 - - - - - - - - - - - - - - - - - - 

NOTES : Madame Cartet’s Lemon Tart
When you walk into the minuscule Paris bistro, Cartet, your eyes land 
immediately on the desserts, arranged in a tidy row along the bar at 
the entrance. Without fail, this superb and simple lemon tart is
there. I love the golden, yellow color, and the puckery tart flavor. 
As Marie-Thérèse and Raymond Nouaille, current owners, explained, 
"Madame Cartet used to make it with four eggs. We make it with five." 
Either way, I always think of it as a delicious end to a copious and 
satisfying meal.


From: sackv[at] (Victor Sack)
Date: Sun, 15 Dec 2002 07:11:29 +0100
Alan Zelt wrote:
> While potatoes are boiling, saute the onions(USE ONLY CHICKEN FAT, or
> you will be stricken with a severe guilt trip), taking care not to brown
> them.

Will the guilt trip also be severe if I use goose fat?


From: Alan Zelt <alzelt[at]worldnet.att.netFINNFAN>
Date: Sun, 15 Dec 2002 08:21:08 GMT
Victor Sack wrote:
> Will the guilt trip also be severe if I use goose fat?

No doubt you may get a holiday pass for such a transgression. In the
case of my grandmother, who fixed many a goose dinner for her brother, I
am certain that she must have poured more than her fair share of said
goose fat. In the States, where chicken eating is more common than
dining on goose, rendering chicken fat and refrigerating it is more

One of the lesson learned from cooking over the years is that sometimes
there is no such thing as a substitute. No way can poultry/game fat
compare with margarine/butter or canola.


From: C. L. Gifford <saiga[at]>
Date: 15 Dec 2002 11:58:50 GMT
Victor Sack wrote:
> Will the guilt trip also be severe if I use goose fat?

Ha! I was thinking the same thing Victor. I don't have chicken
fat but try to have goose fat on hand.


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