Gefilte fish is a dish traditionally enjoyed by Ashkenazi Jews on Shabbat (observed from a few minutes before sunset on Friday evening until the appearance of three stars in the sky on Saturday night each week) as well as Jewish holidays, like Hanukah. Chef Janice shares with us her personal favorite gefilte recipe as well as one for Rugelach Cookies, Yiddish for “little twists” or “rolled things,” that adds a touch of Jewish delight to any holiday gathering.
Chef Janice’s Sweet Gefilte Fish
Prep Time: 15 min.
Cook Time: 7-10 min.
- 2 Tbsp. Market District lemon olive oil
- 1 Tbsp. Market District extra virgin olive oil
- 2 large yellow onions, sliced
- 2 lbs. Chilean sea bass, skinned and boned
- 5 jumbo eggs
- ¼ cup sugar
- 3 Tbsp. fresh herbs (1 Tbsp. ea.: parsley, thyme, oregano)
- 2½ tsp. salt
- 1 tsp. pepper
- ¼ tsp. crushed red pepper flakes
- 2 cups matzo meal
- 2 qts. vegetable broth
- Garnish: fresh horseradish, cooked sliced carrots & parsley
In a skillet, heat oils over medium heat; sauté onions until sweetened, approximately 5 minutes, let cool.
Cut the fish into large chunks and place into a food processor. Pulse until finely ground; do not purée. Pulse cooled onions, eggs, sugar, herbs and seasonings into the fish mixture.
Add matzo meal slowly, mixing very well, until it is almost thick enough to shape into balls. Cover the bowl and refrigerate for at least one hour.
In a large saucepan, bring broth to a boil.
Shape fish mixture into 1-ounce balls and place into gently boiling broth. Let cook for 7 minutes; remove and place in dish and re-chill until serving.
Serve with fresh horseradish, cooked sliced carrot and parsley.
Compliments of Chef Janice Kirich
Prep Time: 30 min.
Chill Time: 1 hr.
Cook Time: 25-30 min.
- ½ lb. unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 2 Tbsp. sugar
- ½ tsp. vanilla
- ⅛ tsp. salt
- 2½ cups flour
- 1½ ups apricot preserves
- 1 cup walnuts, ground
- 3 Tbsp. sugar
- 3 Tbsp. brown sugar
- 2 tsp. cocoa powder
- 2 tsp. cinnamon
- Optional: ⅓ cup powdered sugar for dusting
Cream butter and cream cheese together. Blend in sugar and vanilla. Add ½ the flour until well mixed, then add remaining flour until almost forming a ball. Divide into three parts and wrap in plastic wrap and chill for at least one hour, up to 24 hours.
In a small bowl, blend walnuts, sugars, cocoa and cinnamon until combined; set aside. Preheat oven to 350ºF.
Remove one disc of dough and roll out on a lightly floured surface until it is about ⅛-inch thick and 14 inches in diameter. Spread ⅓ of preserves around dough; leaving 2 inches clear in the middle and a nice edge on the outside. Sprinkle ⅓ of the filling on the preserves.