Yield: 8 generous servings
Dried mushrooms flavor the brisket as it cooks, then fresh mushrooms are sautéed and added to the gravy just before serving, so they retain their meaty succulence.
1 ounce dried wild mushrooms, preferably boletus--that is, porcini or cèpes; shiitake don't work well here (1/2 to ¾ cup)
Adapted from Cucina Ebraica by Roberta Anau and Elena Loewenthal
From Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley)
Yield: About 10 servings
Recipe adapted from
Jewish Food: The World at Table by Matthew Goodman (HarperCollins 2005)
Serves 6 to 8
Tidbits savory with garlic and vinegar or satiny with schmaltz may pique the appetite, but for many Jews, no real meal begins without soup. So for much of the calendar, stocks simmer on the stove for hours, and out of the oniony fog come golden chicken soup, earthy mushroom and barley, tangy borscht--brought to the table steaming hot.
If lox and cream cheese is Yiddish cuisine's answer to ham and eggs, isn't honey cake, lekach, its fruitcake avatar? Each is linked to a major religious holiday (honey cake at Rosh Hashanah, fruitcake at Christmas), and frequently given as gifts at those times.