I’m a big fan of community and congregational cookbooks. I think they offer an interesting look into the kitchens of friends and neighbors, often serving up glimpses of past travels, family histories and changing tastes.
The new “Oy to Joy: Recipes From Our Wine Country Kitchens,” published by Congregation Shomrei Torah in Santa Rosa, is an attractive, easy-to-use cookbook with lots of Jewish and wine country influences. It features more than 175 recipes for every meal and occasion. Most of the recipes have short notes explaining their history, background or other details.
Many of the recipes are Eastern European standbys such as knishes, kugels, gefilte fish and brisket. Some have a modern twist, such as the cheese blintzes with berry sauce and Meyer lemon curd. Other reflect the varied backgrounds, experiences or travels of the congregation’s membership, including a cheese pie from Montreal, raisin scones from Britain, an Egyptian vegetable soup, lamb stew from Morocco and fish cooked in a spicy tomato sauce from a Romanian mother-in-law’s time in Israel.
Living in the wine country and having access to seasonal produce also influences some of the recipes, with such offerings as wine-braised beef short ribs, fresh fig cake, candied quince, persimmon pudding and, of course, apple pies made with Sonoma County’s popular Gravenstein apple.
The cookbook is available for $24.95 at www.shomreitorah.org/judaica.html or (707) 578-5519.
The recipes below are adapted from “Oy to Joy.”
Maklubeh
Serves 4
Adapted from a recipe by Laura Gittleman who wrote “This delicious dish was served to us during our 2009 congregational visit to Israel.”
3 Tbs. oil, divided
1⁄2 small head of cauliflower, chopped
2 onions, chopped
2 small green chilies, chopped
4 chicken legs (with thigh and drumsticks)
1⁄2 tsp. turmeric
1⁄2 tsp paprika
1⁄4 tsp. salt or to taste
1 1⁄2 cups uncooked long-grain or basmati rice
3 cups chicken stock
chopped flat-leaf parsley for garnish (optional)
Sauté the chopped cauliflower in 1 Tbs. of the oil until browned. Remove from pan and set aside. Add remaining oil to pan and sauté onion and chilies until soft. Add chicken, turmeric, paprika and salt. Sauté until chicken is browned.
Put 2 Tbs. of the rice in the bottom of a large, heavy skillet. Lay the browned chicken pieces over the rice. Spread onion, chilies and cauliflower over the chicken. Spread the remainder of the rice over the top. Add the chicken stock. Bring to a boil. Cover, reduce heat and simmer 40 minutes.
To serve, turn upside down and unmold on a large platter. Sprinkle with parsley.
Poppy Seed Cookies
Makes about 50
A shortbread-like cookie adapted from a recipe by Florence Boxerman and daughter Nancy Ferrick. The recipe was originally from Boxerman’s mother-in-law.
10 oz. butter, at room temperature
1 cup sugar
2 cups flour
1 tsp. vanilla
1⁄4 cup poppy seeds, or to taste
1⁄4 cup slivered almonds, or to taste
Preheat oven to 300 degrees. Using an electric mixer or food processor, combine butter, sugar, flour and vanilla until well blended. Pat into a rimmed 11-by-15-inch cookie sheet. Sprinkle with poppy seeds and almonds. Bake 45 minutes until lightly browned. Remove from oven and while warm cut into 11⁄2-inch squares.
Faith Kramer is a Bay area food writer. Her columns alternate with those of Louise Fiszer. She blogs her food at www.clickblogappetit.blogspot.com. Contact her at [email protected].