Rivkas Veggie Kishke Recipes

VEGETABLE KISHKA

Steps:

• Blend and process celery, carrots, onion and oil.
• Combine blended mixture with remaining ingredients.
• Shape into roll, wrap in aluminium foil.
• Bake for one and a half hours at 350 degrees Fahrenheit.

KISHKE

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
• In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
• Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
• Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.

VEGETABLE KISHKE

Steps:

• Put first four ingredients in food processor and process with steel knife until consistency of thick paste.
• Remove to bowl.
• Add last 4 ingredients and mix well.
• Shape into a log on a large piece of foil or baking paper.
• Roll the foil down to seal.
• Freezes great at this point.
• Ideally placed in the top of a pot of cholent (a special stew that is prepared before the Sabbath and cooks for approx 20 hours and is eaten with lunch).
• This is pulled out and served separately.
• Can also be made in a pie dish and baked at 350 for 45 minutes, but it definately won't have the deep rich color and taste.

RIVKA'S VOL-AU-VENTS

Steps:

• Fry the onion in oil until golden, add the mushrooms and cook until soft.
• Add the mushroom cube dissolved in water.
• Cook a further few minutes, and add the cornflour paste to thicken, if needed.
• (Rivka's comment-- I like the consistency to be fairly thick and creamy, but if you prefer it thinner just add a little water.) To make the cases: Roll our the pastry and cut into circles with a cookie cutter-- you will need to make double the amount of circles than cases needed.
• Cut half the circles with a smaller circle cutter to make an O shape in the center.
• Brush a beaten egg on to the surface of the solid circles, then lay the O shaped circles on tipe and brush again with the egg.
• Bake on greaseproof paper or on oiled baking sheets at 350 degrees F till well risen and golden, about 1/2 an hour.
• Cool and fill with the warm filling and serve.

KISHKE

Steps:

• Wash and clean the casing thoroughly, scraping off the fat with a dull knife and discarding.
• Cut into lengths about 8" (20 cm.) and sew one end of each length closed.
• In a skillet melt the chicken fat and in this saute the onions until browned.
• In a mixing bowl sift together the flour, salt and pepper. Add the melted chicken fat with the onions and the breadcrumbs and mix thoroughly.
• Stuff each section of the casing loosely with this filling and sew the second end closed.
• Rinse off any flour that adheres to the surface.
• Immerse in boiling water for 5 minutes and then drain. (At this point the kishke is ready for use in cholent (see Recipe#269267 ).
• To serve kishke alone, arrange the sections in a shallow, lightly greased casserole or baking dish and bake in a medium oven until well browned (about 1 1/2 hours), basting frequently with the drippings.

RIVKA'S VEGGIE KISHKE

Steps:

• Mix together dry ingredients.
• Add the water and oil.
• Shape into a loaf, and wrap in foil.
• Place in a cholent pot and serve when the cholent is done.