Passover Derma Recipes

HOW TO MAKE KISHKE

Steps:

• Line a 9- x 12-inch jelly roll pan with foil. Tear 2 (15- x 15-inch) sheets of parchment paper and 2 (15- x 15-inch) sheets of foil. Preheat oven to 350°F. In a food processor, pulse onions, carrots, and brisket scraps (if using) until very fine. Heat a sauté pan, with beef or chicken fat or evoo, over medium heat. Add onions, carrots, and brisket (if using) and cook until golden, stirring occasionally. Add garlic and paprika and continue cooking for another 3 minutes. Transfer mixture, being sure to scrape all the fat, back to food processor and with machine running add matzo meal until the mixture forms a thick dough that holds together when pressed. Add salt and pepper. Divide dough in half and form 2 (9-inch) logs on each sheet of parchment. Roll parchment around the log and twist ends to seal. Wrap each log in a sheet of foil. Roast kishke for 1 hour. Unwrap and continue cooking for an additional 15 minutes until browned and crispy. Slice and serve or add to cholent.

STUFFED KISHKA: (KOSHER STUFFED DERMA)

Steps:

• Wash casings in cold water and cut into 12 inch lengths.
• Tie one end of each length tightly with white sewing thread.
• Turn casings inside out.
• Combine flour, matzo meal, seasonings and schmaltz or suet. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning.
• Fill each casing loosely with this stuffing and tie the remaining end.
• Drop into rapidly boiling water and boil 10 minutes.
• Drain.
• When cool enough to handle, scrape fat off the casings with the dull edge of a knife.
• Drop into rapidly boiling water (about a gallon) to which you have added 1 tablespoon salt and at least 1 teaspoon pepper.
• Reduce heat and simmer, uncovered for 3 hours.
• Remove from water.
• Brown for about 1 hour around a roast or roasting poultry.
• (You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).

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.

KISHA/STUFFED DERMA

Steps:

• In a large pot, heat water and 1 tsp. of salt. You will need enough to cover the casings. Cut the casings into 12 inch pieces. Sew up one end and turn inside out. Do all. Combine chicken fat, flour, 1 1/2 tsp. salt, pepper, carrots, onions, and paprika. Stuff each piece of casing with the filling. Sew up the ends.
• Put into the boiling water. Lower the heat to low-medium. Cook for 10 minutes. Meanwhile, heat oven to 325 degrees. Grease a large sheet pan that will hold the casings. Remove from boiling water and drain. Put casing on sheet pan and bake for 2 hours. Remove from oven. To serve cut into 1-2 inch pieces.
• Kishka can be frozen. When defrosted just heat them in the oven or the toaster. It can also be put into the microwave, on a plate, still frozen, and heat for about 1 minute, turn over and heat for another 30 seconds.

PASSOVER DERMA

Steps:

• Preheat oven to 350 degrees. Measure out a 20 inch length of aluminum foil and place it on a cookie sheet. Saute vegetables in melted margarine. Combine all ingredients in large bowl and mix well. Spoon mixture onto aluminum foil and shape into a roll that is 16 inches long. Bring the long sides of the wrap over the derma and fold loosely in overlocking folds leaving airspace for heat circulation just above the derma. Fold short ends up and over and seal, enclosing the derma completely in the foil. Bake for 45 minutes. After removing from oven, leave enclosed in wrap, steaming for several minutes. The steaming time makes it easier to remove from the foil. Then unwrap and cut into half inch slices while still hot. Remove carefully from foil, peel off or use spatula, so as not to break the slices. Transfer to a clean sheet of foil. At this point it can be served or frozen/ refrigerated and reheated at serving time.

PASSOVER DERMA

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients in a large bowl and mix well.
• Place 20 inch long piece of aluminum foil on a cookie sheet.
• Spray well with cooking spray.
• Shape mixture in a 16 inch roll.
• Bring 2 sides of foil over derma.
• Fold down loosely in a series of locked folds, allowing for heat circulation and expansion.
• Fold up short ends in a series of rolls.
• Cook for 45-50 minutes.
• Unwarap and cut while hot into 1/2 inch thick slices.
• Leftovers are terrific sauted on both sides until crispy brown.