Vegetable Kishke 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.

VEGETARIAN CHOLENT WITH KISHKE

Steps:

• 1. Place the onions, carrots, potatoes and prunes/figs in the bottom of the crockpot. 2. Top with the beans and barley. 3. Sprinkle on the garlic powder, paprika, chili powder, salt and pepper, top with the vegetarian kishke, then cover with water. 4. Cover the crockpot and cook on low heat overnight, or for at least 8 hours.

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:

• Pulverize crackers in a blender. This yields 2 1/4 cup fine crumbs. Set aside.
• Finely chop vegetables in blender in 2 OR 3 batches.
• Mix the cracker crumbs, finely chopped vegetables, margarine and salt altogether in a large bowl.
• Oil 3 pieces of aluminum foil 8 inches by 12 inches. Form the vegetable-cracker mixture into 3 rolls about 1 1/2 inches by 9 inches on the foil sheets. Roll up the sheets and fold the edges to seal. Freeze overnight or until hard.
• Unpeel the foil and place the frozen rolls on heavily greased baking sheets or pan.
• Bake at 350 degrees for 1 hour.
• Cut into 3/4 to 1 inch slices.

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.