There is famous kugel in Jerusalem of old known as Shalom Bayit (harmony in the home) Kugel. It has three very distinct layers, each a kugel in its own right. It has a potato layer, Yerushalmi Kugel layer (sweetened brown noodles), and kishke. If these three layers can all get along together and make for a delicious kugel, then so can we.
We decided to have a little fun with this theme and present you with an entirely harmonious, Shalom Bayit menu. Each dish has at least two distinct layers. Your Shalom Bayit will never be (or taste) the same! Enjoy...
Gefilte Fish Loaf With Salmon Center
A gorgeous presentation and easier cooking method than for regular gefilte fish.
- 2 pound/s Favorite Mixture For Gefilte Fish
- 2 tablespoon/s Onion Finely Grated
- 3 Eggs
- 1 tablespoon/s Salt
- 1/2 teaspoon/s Pepper
- 6 tablespoon/s Sugar
- 1 tablespoon/s Oil
- 4 tablespoon/s Fine Matzo Meal
- 3 tablespoon/s Almonds Ground
- 2 Long Salmon Fillets About 5 Oz Each
- 5 tablespoon/s Heaped Mayonnaise
- 2 tablespoon/s Heaped Ketchup
- 3 teaspoon/s Red Horseradish
- Grease a rectangular loaf tin and line with baking paper. Leave a few inches of baking paper hanging over both long sides of the tin.
- Mix all ingredients except the salmon fillets thoroughly.
- Turn half of the mixture into the prepared tin packing it down well with the back of a spoon.
- Season the salmon fillets with salt and pepper and place them in the center of the loaf leaving an edge of at least 1 inch all around.
- Push the fillets about 1/2 inch down into the fish mixture.
- Cover with the remaining fish, press it down well again and smooth the top.
- Fold the baking paper over the loaf.
- Wrap aluminum foil all around the tin and place it into a slightly larger baking tin.
- Pour a few centimeters of boiling water into the large tin.
- Bake for 1 hour 10 minutes at 360F/180°.
- Once well cooled turn out the loaf onto an oval serving dish.
TIPS: To add a colorful and tasty touch sprinkle chopped fresh dill all over the salmon fillets. To avoid greasing and lining a regular baking tin try silicon. To serve cover with a layer of the pink sauce and let it drip down the sides.
Potato Meat Kugel
I found this recipe for a latke and I was not interested in frying anymore. I decided to make this into a kugel for Shabbos and it was a huge hit. I think next time I might add more chopped meat.
- 3/4 cup of oil
- 3 eggs
- 6 large potatoes
- 1 small onion
- 2 tablespoons salt
- 1 teaspoon baking powder
- 1 large onion, diced
- oil for sautéing
- 1/2 pound ground beef
- 4 tablespoons ketchup
- 1 teaspoon brown sugar
- salt and pepper to taste
Meat Filling: Sauté the onion in oil. Add the meat to the pan and continue to sauté until no longer pink. Add the ketchup, brown sugar, salt and pepper. Cool. Potato Mixture: Heat up the oil. Grate the potatoes and onion in the food processor. Add the beaten eggs to the mixture. Add the salt and baking powder and mix well. Pour in the hot oil and mix well. Pour half the mixture in a pan (smaller than 9x13). Cover with the meat mixture and then pour the rest of the potato mixture on top. Bake at 200C for about 1 hour.
Shalom Bayis Kugel
This is a great kugel that looks spectacular and pleases everyone. The idea of this kugel is to have 3 favorites in one bite. In order to accomplish this, each kugel needs to be made separately, baking one kugel at a time until all 3 are stacked. Usually the layer on the bottom is kishke, then yerushalmi and then potato. Assemble how you want according to preference.
- 8 potatoes
- 5 eggs
- 1c boiling water
- salt and pepper
- 1c oil
- 2c sugar
- 6 eggs
- 2 bags fine lukshen
- 2 pkgs of kishke
Yerushalmi Kugel: Cook lukshen according to directions and let cook. Heat oil and sugar in pot, stirring constantly so it does not burn or get hard. ** Be very careful because hot sugar can burn very badly and be very painful. Simmer and add lukshen. Keep stirring. Let coll off, then add eggs, salt and pepper. Pour into pan and bake at 350 for 20 minutes or until the top is hard and will not cave in. Kishke: Empty the 2 packages into a bowl. Stir in water and mix until a liquidy consistency. When yerushalmi kugel is ready, pour over it and spread evenly. Bake in oven for 20 minutes or until the top is hard. Potato Kugel: Grate potatoes by hand or in processor. Drain the extra water. Add eggs and mix well. Pour in boiling water, seasoning to taste and some oil. Pour over kishke and bake in oven for 2 hours.
TIP: Change up the order depending on how you like it and which you think is the sturdiest.
Everyone has some kind of version of this recipe. I like this one because there is no mayo and the bread coating actually stays on the chicken.
- 1 pkg thin chicken cutlets
- 1 pkg pastrami
- 4 eggs
- garlic powder
- 2c flour
- 1 c bread crumbs
- Smear mustard on one side of cutlet. Place a pastrami strip over it and roll. Close with a toothpick. Let sit in refrigerator for 1 hr.
- Wisk eggs with garlic and place in shallow bowl. Place flour and bread crumbs in separate plates each.
- Dip the cutlet in the egg then into flour. Dip back into egg and then into bread crumbs. Repeat for all cutlet.
- Place each cutlet roll on a greased 9x13 pan and bake in preheated 350 degree oven for 45 minutes to an hour
TIP: Don't forget to remove toothpick before serving.
Rosemarie Cream Trifle
A trifle is an amazing dessert because it serves a lot of people and looks absolutely gorgeous (see photo and you will agree). While this recipe does have a lot of steps it is really worth it. Try it for your next simcha or just for your family (when they have done something really good).
- 2 Eggs
- 2 cup/s Sugar
- 1/2 cup/s Oil
- 1 cup/s Orange Juice
- 1 teaspoon/s Coffee
- 1 cup/s Hot Water
- 3/4 cup/s Cocoa
- 1 3/4 cup/s Flour
- 1 pinch/es Salt
- 2 teaspoon/s Baking Soda
- 1 teaspoon/s Baking Powder
- 1 tablespoon/s Vanilla Sugar
- 6 ounce/s Rosemarie Cream
- 4 ounce/s Margarine
- 4 ounce/s Praline Paste
- 4 Eggs
For the Cake: Dissolve the coffee in the hot water. Beat eggs, add sugar until fluffy. Add the oil and the orange juice. Add the coffee and cocoa alternately to the eggs. Add the salt, flour, baking soda, baking powder, and vanilla. Bake in 2 9" round pans at 350F for about 40 minutes.
Cream: Melt the cream, margarine, and praline paste over a very low flame until melted. Beat the 4 egg whites until still. Add sugar (2/3 cup) and beat until soft peaks form. Fold in yolks, chocolate mixture.
Topping: Beat 2 Rich whips (non-dairy creamer) with 1 cup confectionary sugar. Spread 1/3 whip cream on bottom of the trifle bowl. Place one of the cakes on top and then half of the chocolate cream. Repeat ending with whipped cream. Garnish as desired with sugared pecans, chocolate shavings or Viennese crunch.
TIP: You can make this with store bought chocolate cake. It will save some time but might not taste as great.