1 duckling, about 2 kgs., trimmed and cleaned
2 1/2 cups chicken stock
1 cup grated horseradish
2 Tbsp. shortening, for frying
2 Tbsp. flour
grated horseradish and lemon wedges for garnish
Sprinkle the duck with flour. In a heavy saucepan, melt the shortening
and brown the duck on all sides. Add the stock and 1 cup of the grated
horseradish and simmer gently until the duck is tender. Remove the duck,
let cool for 15 minutes and carve, arranging the pieces on a preheated
Skim the fat from the surface of the pan liquids and pour a small amount
over the bird. Serve the remaining gravy in a separate bowl. Garnish
with grated horseradish and lemon wedges.
1 cup uncooked rice
1/4 cup sugar
1 Tbsp. vegetable shortening
1/2 cup blanched almonds or walnuts
1/4 cup each cooked pitted prunes, raisins and dates
Cook the rice in 2 cups of water for 30 minutes. Drain and add the
sugar and shortening.
While the rice is cooking, oil a heatproof casserole with a 4-5 cup
capacity. In a mixing bowl, combine the nuts, fruits and honey. Arrange
half of this mixture in the casserole so that it covers the bottom and
comes up the sides. Spoon half the rice over the fruit mixture and over
this spoon the remaining fruits and honey. Top with the remaining rice
and cover with aluminum foil.
Place the casserole on a rack inside a large pot, pour in boiling water
to come 3/4 up the sides of the pudding dish, cover the pot and steam
for 45 minutes.
Remove the cover and let the steam evaporate before removing the inner
bowl. Remove the foil, place a serving plate over the rice and invert
in one rapid motion so that the pudding will sit on the serving plate.
May serve hot, cool or well chilled.
4 large potatoes, peeled and grated
1 large onion, grated
1 apple, peeled, cored and grated
2 eggs, separated
pinch of sugar
2 Tbsp. matzo meal or flour
1 1/2 tsp. salt
1/2 tsp. white pepper
about 1/4 cup shortening
applesauce for serving
Combine the potatoes, onion and apple and place the mixture, a large
handful at a time into a towel or cheesecloth and squeeze out as much
moisture as possible.
Combine the potato mixture with the egg yolks, sugar and just enough
flour to thicken the mixture to the consistency of cooked oatmeal. Add
the salt and pepper and mix well.
Beat the egg whites stiff and fold these into the mixture.
In a large heavy skillet, heat the shortening (there should be about
1/2" [1 cm] of shortening in the skillet). Drop the pancakes into
the shortening from a tablespoon, fry over a moderate flame until the
first side has browned (5-7 minutes) and then turn and brown the other
side. Drain on paper toweling, sprinkle over with salt to taste and
serve hot with applesauce.
pie crust for one 9" (23 cm) covered pie
300 gr. sorrel leaves, with stems removed, chopped
(if sorrel is unavailable, substitute 450 gr. spinach)
100 gr. each sultanas and seedless raisins
1/2 cup brown sugar
1 tsp. ground cinnamon
1/4 tsp. grated nutmeg
2 eggs, beaten with 1 Tbsp. water
sweet cream, as required*
Roll out the pastry dough and fill a 9" (23 cm)
pie tin with the larger portion. Chill well.
Combine the sorrel with the sultanas, raisins, sugar,
cinnamon and nutmeg and mix well. Fill the chilled pie crust with this
mixture. Cover the pie with the remaining pastry, pinching the crusts
together. Brush the top with the egg mixture, pierce the crust twice
with a fork and bake in a hot oven until the top is well browned (about
25 minutes). Serve hot with light cream or well chilled with heavy cream.
* Note: If serving the pie with a meat-based meal,
substitute parve cream for the sweet cream.
Daniel Rogov is the restaurant
and wine critic for the daily newspaper Ha'aretz.
He is also the senior writer for Wine
and Gourmet Magazine and contributes culinary
and wine articles to newspapers in Europe
and the United States.