Heimishe Chrein Recipes

HOMEMADE CHRAIN

Homemade Chrain image

This is a big, messy job. However, you do it once and it lasts the whole year through! You can either jar it and leave it in the fridge (space permitting) or you can freeze it and use as needed. If you don't want to make chrain for a crowd, feel free to cut this recipe in half or fourths, or follow the Alternate Chrain recipe below. Beets are a colorful source of anthocyanins, the purple pigments which are also found in blueberries, red cabbage, red onions, eggplant etc. Anthocyanins are powerful antioxidants that may help protect against cancer, heart disease, arteriosclerosis, and some complications from diabetes. They also protect the brain. READ MORE

Provided by Recipe By Brynie Greisman

Yield 40

Number Of Ingredients 12

Ingredients

1 quart (16 ounces /450 grams) ground horseradish*
6-8 bunches of beets (each bunch has 4 beets, so approximately 24-32 medium beets)
3 and 1/2 cups sugar
juice of 12-15 lemons
6 tablespoons salt
1 pint (2 cups) juice from the beets
8-10inch piece of horseradish (20-25 centimeter)
4 raw beets
1/2 cup sugar
1/2 cup water
1/2 cup vinegar
1 teaspoon salt and 1/4-1/2 teaspoon pepper.

Steps:

Before you start, it's a good idea to line your counters with a double layer of disposable table cloth, and wear disposable gloves.
Wash and scrub beets well. Cover with water and cook beets with peel until almost soft, but not too soft. Cool and peel (peel will slide off easily this way). Alternately, peel beets first and then cook.
Prepare a very large bowl or basin. Grind beets using the knife attachment of the food processor. From time to time, stop grinding and empty bowl into the basin. Once all the beets have been ground, add the sugar, lemon juice, salt and beet juice and mix. Add horseradish last and mix very well. Adjust seasoning if necessary.
Follow the basic instructions below (please note that in this version, the beets are raw). This recipe freezes very well too.

CHREIN (PREPARED HORSERADISH)

Chrein (Prepared Horseradish) image

Number Of Ingredients 5

Ingredients

2 cups cooked and shredded beets (about 3 medium beets or 4 smaller ones)
¾ to 1 cup processed horseradish
¼ cup sugar (or less. Depending on the beets. Some beets are so naturally sweet you almost don't need any sugar. I recommend adding the sugar 1 tablespoon at the time. )
½ cup vinegar (if you don't use vinegar on Pesach you can substitute with lemon juice)
1 teaspoon salt

Steps:

Combine all ingredients. Taste and adjust accordingly with more sugar, salt, or vinegar. See instructions above for prepping each ingredient.

CHEESE BLINTZES

Cheese Blintzes image

Provided by Food Network

Time 35m

Yield 10 to 12

Number Of Ingredients 12

Ingredients

1 cup milk
4 eggs
1 cup all-purpose flour
1 tablespoon powdered sugar
Butter, for cooking the crepes
2 1/2 pounds ricotta
3/4 pound brick cream cheese, at room temperature
2 eggs
1 cup powdered sugar
1 tablespoon vanilla extract
Butter, for cooking rolled crepes
Serving suggestions: sour cream and fruit preserves

Steps:

For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter.
Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter.
For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling.
Serve with sour cream and fruit preserves.

HORSERADISH BEETS (CHRIN)

Horseradish Beets (Chrin) image

This wonderful beet and horseradish dish makes for an excellent side to any meal. A nice change from borscht!

Provided by Masha

Categories Side Dish Vegetables

Time 10m

Yield 10

Number Of Ingredients 2

Ingredients

8 (15 ounce) cans canned beets
2 (4 ounce) jars prepared horseradish

Steps:

In an electric blender, grind the beets; drain (you can save the juice for soup if you'd like).
Add horseradish to beets and mix well; refrigerate until ready to serve.

Nutrition Facts : Calories 83.7 calories, Carbohydrate 19.5 g, Fat 0.5 g, Fiber 4.9 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 14.6 g

TRADITIONAL CHEESE BLINTZES

Traditional Cheese Blintzes image

This traditional family recipe tastes great. Blintzes may be wrapped and frozen after filling and before baking. Serve warm with a dollop of sour cream and strawberry (or other) preserves.

Provided by mizz_melanie

Categories 100+ Breakfast and Brunch Recipes Crepes

Time 59m

Yield 8

Number Of Ingredients 11

Ingredients

3 eggs
1 cup milk
2 tablespoons vegetable oil
1 ½ teaspoons salt, divided
¾ cup all-purpose flour, sifted
1 (16 ounce) package dry small curd cottage cheese
3 ½ tablespoons white sugar
3 tablespoons sour cream
1 egg yolk
¼ teaspoon ground cinnamon
¼ cup butter, or as needed, divided

Steps:

Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Melt the remaining butter in the skillet over low heat, about 1 minute.
Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
Bake in the preheated oven until brown, 15 to 20 minutes.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 17.4 g, Cholesterol 119.3 mg, Fat 13.7 g, Fiber 0.4 g, Protein 14.8 g, SaturatedFat 6.2 g, Sodium 527 mg, Sugar 8.1 g

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