KISHKAS RECIPES

Steps:

• Peel the onions. Cut them in halves, root to tip. Place the onion halves cut side down and slice the halves into half-moons.
• Wash the apples. Cut them into eighths, remove the seeds.
• On a frying pan, melt a tablespoon of butter and add in all onion slices and apple pieces.
• Add in the spices: cumin powder, ground cinnamon and ground fennel. 
• Mix everything together with a spatula and fry for a few minutes (3-4 minutes is enough; we are not trying to cook them - just allowing for the flavours to open up). Take the pan off the heat.
• Line an oven-proof dish (or a cake tin) with aluminum foil (shiny side up). You can create a single “space” for all blood sausages - or make 3 individual ‘nests’ out of foil, one for each kishka.
• Spread two spoonfuls of grated horseradish relish on the bottom of the foil. Add in some of the apple-onion mix, roughly one-third.
• Slice buckwheat kishka into thick rounds. Place the rounds into aluminum-lined cake tin. Cover with the apple-onion mix on top.
• Cover with foil and bake for 20 minutes in 390°F (200°C). Serve hot.
• We’ll need baked celery roots for this recipe. I peel them and chop them into pieces before baking, to make the process quicker. Chopped celery roots need roughly 20-25 minutes in 390°F (200°C) to bake.
• Drop the celery root into a stand blender (if you don’t have one, immersion blender works too). 
• Peel the apple, remove the core. Cut the apple into rough pieces, drop it into the blender.
• Add in 3 tablespoons of white wine, a tablespoon of butter, 2 tablespoons of sour cream and a generous pinch of salt.
• Blend everything into a lump-free purée. Move into a serving bowl and garnish with a few leaves of fresh thyme. Serve alongside baked kaszanka.

Steps:

• 1. Make the matzoh ball mix, per instructions. 2. Peel and quarter the vegetables, then roast at 425 degrees for 45 minutes. 3. Combine all ingredients, except for the turkey stock, in a food processor. Pulse until ingredients are combined. 4. Drizzle olive oil over some alumium foil, then spoon the kishke mixture into foil. Roll into a log. Cover with turkey stock. 5. Bake in the oven at 350 degrees for an hour. Slice and serve.