Thursday, May 23, 2019 -
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Classic Jewish dishes

Two weeks and counting… Rosh Hashana, the Jewish New Year, is arriving on the evening of September 8th. So four meals — two evening, two daytime — which means a lot of time in the kitchen. As we wrote in our previous post, it’s a great time to experiment with seasonal vegetables by making a Rosh Hashanah seder. But it’s also a great time to pull out the favorite classics — those dishes we associate with Jewish holidays.

The IJN’s High Holidays Foods section, published this week, features the “Sisters of the Skillet”, a group of local Jewish women who cook together. We picked a couple recipes to feature on the blog for two dishes that are sure to fit into any holiday menu.

Mom's Yummy Chopped Liver

From Carolyn Eisen


  • 2 cartons chicken livers, approximately 1 1/4 lbs. each
  • 8 hard boiled eggs
  • 1 small onion, diced
  • 1 stick Blue Bonnet margarine or butter (see Notes)
  • salt and pepper to taste
  • 1 tbsp. Miracle Whip or mayonnaise
  • 1 tbsp. sour cream (see Notes)


  1. Sauté liver and half of diced onion in margarine till liver is no longer pink. Drain half the liquid and set aside. Mash chicken liver in remaining juice. Finely grate remaining onion into the mixture. Add salt and pepper. Finely chop seven eggs and add Miracle Whip and sour cream.
  2. Slowly add balance of the liquid till mixture becomes soft but not too watery. Blend well. If all the juice is not needed, discard the rest. Mixture will be soft but will firm up in the mold when chilled. If you do not add enough liquid, the chopped liver will be too dry.
  3. Spray a mold with cooking spray. Finely grate last hard boiled egg. Line bottom of mold with the egg. Then spoon liver mixture in and chill at least 4 hours. Flavor and consistency are much better if chilled overnight.
  4. Unmold in hot water till mixture begins to pull away from sides. Invert onto serving plate.

Recipe Notes

As Anonymous pointed out in a comment, make sure to use margarine and Tofutti sour cream to make this recipe kosher.

Sheryl Siegel's Brisket


  • 5 lb. brisket well trimmed
  • 1 large onion
  • salt and pepper to taste
  • 1 tsp. crushed red pepper flakes
  • 2 cans tomato soup
  • 1 tbsp. soy sauce
  • 1 tbsp. Worcestershire sauce
  • 2 cans pitted cherries in syrup
  • 1 jar roasted peppers


  1. Sauté onion in a little oil till brown. Put half of the onion on the bottom of a crock pot.
  2. Season brisket with salt, pepper, and pepper flakes. Place on top of onions.
  3. Combine tomato soup, soy sauce, Worcestershire sauce, remaining onions, cherries, and roasted peppers. Pour over meat.
  4. Cook in crock pot for 6 to 8 hours. Alternatively, meat can be covered and baked at 325°F for 4 hours.

2 thoughts on “Classic Jewish dishes

  1. Anonymous

    I find it distressing that with all the kosher recipes the IJN chose to publish one for Rosh Hashana that violates the most basic kashrut laws, the mixing of milk and meat. “Mom’s Yummy Chopped Liver.” My mom would roll in her grave…

  2. Rocky Mountain Jew

    Fair enough. We should have specified that for kosher opt for the margarine and use Tofutti sour cream. The IJN article which featured these recipes was about the Sisters of the Skillet, which is a group of women from different congregations and therefore representing different interpretations of Judaism.


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