Hey KS fans,
I really want to share with you someone who I love and who shares my passion for great food and culinary delights. A great pastry chef in her own right- Rivky Eisenberg of The Viennese Table and her great new blog @ yumkosher.com
As literally the neighbor- next -door, I grew up with Rivky. Even though she has been my neighbor for the last 26 years, it has only been the last 12 years that we have become such true friends. It all started when I broke my ankle quite severely (5 months of a cast and 4 months in a brace) at work and had moved back to my family’s summer house in Lakewood to recuperate. I was sitting outside with my cast propped up, wishing I could jump in the pool, when Rivky sees me out of her kitchen window. Unhappy about not knowing that I had been in the house for the last few months, she set out to make my chair ridden days much more fun.
You see fortuitously, it was Cheese Cake Season (pre-shavous time for the rest of us) at The Viennese Table! That meant there were hundreds and hundreds (no-joke here) of cheese cakes to be made, boxed and labeled. But it wasn’t just cheese cakes, there were cheese puffs, carrot cakes, butter pound cake and those never ending biscotti bags orders to fill and bake as well. I can’t even begin to describe the countless of hours I sat folding those white bakery boxes that we stacked floor to ceiling filling Rivky’s dining room. Throughout those crazy filled pre-shavous days, the Viennese Table ovens were filled to the brim with the most delicious smelling pastries you could ever dream of, there was great conversation, laughs and overall good times being had. I worked hard as a little cheese cake elf -cast & all and Rivky dealt with everything, the customers, the baking, the packing, the shipping and delivering as a true captain running a well-oiled ship.
The Eisenberg household had been through this organized chaos before, but for me it was a whole new world and the beginning stirrings of my own foray into the business of the fun but furious food world!
Rivky and her extended family are like my own family. I drop hints all the time (I think they don’t realize I’m not really joking) about how I am the 3rd daughter to her mother and that I am just waiting patiently to be officially adopted by Mrs. Birenbaum. I really wanted to share with my kosherstreet fans Rivky’s delightful story about her family’s tradition of making Kreplech and Blintzes for Shavout.
AND – for all my kosherstreet.com fans - I am THRILLED to say – I got my hands on a fresh out of the oven cheesecake from THE VEINNESE TABLE – AND WE ARE GOING TO GIVE IT AWAY FREE – WITH FREE SHIPPING (in the USA) before shavout. I can’t even begin to tell you how lucky the winner will be – those are really super delicious who cares-about-calories cheesecakes!
Like our Facebook page and Just answer our question (ON FACEBOOK OR IN THE COMMENTS OF THIS POST) of what is your favorite flavor of cheesecake and you will be entered! – Contest ends WED – JUNE 3rd! So get moving!!!
Winner “Bella Orzel “
To order cheesecakes for Shavous – there is still time – call The Viennese Table at 732-364-8969
In my home growing up, my mother and grandmother would prepare and serve dairy delicacies for our milchig meal on Shavuos. These included Cheese Blintzes, Cheese Kreplach and Cheese Knaidlach to name a few, and an old-fashioned style cheesecake which I did not appreciate at the time. Being the first in my family to get married, I continued the tradition of making these specialties to serve in my home on Shavuos morning. Subsequently, two of my brother’s got married, and since my mother wanted them to enjoy these foods and could not expect their wives to make them, she started the tradition of making the blintzes and kreplach for all of us for Yom Tov. And the cheesecake! Being in the cheesecake business does not exclude me from getting my own pan of unbaked cheesecake, made with the traditional dough on the bottom and dough on top with a farmer’s cheese filling. Yum!
In the past several years, my mother has been preparing these items with my help in my home, so I can appreciate how much time it takes to cook it and pack it up for the individual families. Yesterday my mother came over and single-handedly made 80 crepes (still not enough!) and filled them. With the help of my daughter-in-law and 10-year-old son, dough was rolled out, filled and sealed for approx 180 kreplach, after which my mother cooked them in gently boiling water, drained them and bathed them in breadcrumbs toasted in butter. Serve with a sprinkling of confectionary sugar either as a dessert or as an entrée, perhaps accompanied by a blintz, a dollop of sour cream and a fresh strawberry. Ahhh…..
Are you wondering what I did yesterday as everyone around me was put to work? As a matter of fact, I was taking pictures for this blog post and I made the blintze filling, kreplach filling, and the dough for the cheesecakes. All in all, we spent hours in the kitchen together, bonding - mothers, grandmothers, daughter and daughter-in-law, and lets not forget the sons and son-in-law – some helping and some watching and tasting. What a great way to spend a Sunday afternoon!
This recipe is from The Haimishe Kitchen, volume 1. It makes approximately 16-18 small crepes.
- 4 eggs
- 1 cup flour
- 1 cup milk
- pinch of salt
- 2 tablespoon sugar
- 1 tablespoon oil
- 1.5 lb farmer cheese
- 3 egg yolks
- 3 tablespoons sugar
- 1.5 tablespoon vanilla sugar
For crepes, mix together flour and eggs. Stir until no lumps remain. Add remaining ingredients slowly. You may need an immersion blender to make it smooth. Heat frying pan, brush with oil or butter. With a ladle, pour some batter into the pan while tilting and swirling it to make a thin layer. When the underside is brown, turn to brown the other side. Crepes should be soft and pliable. Pile them one of top of the other until you are done and are ready to fill them.
For the filling, mix all ingredients together. Fill and roll blintzes. Serve warm by reheating covered in an oven or in a single layer in a pan with melted butter.
This recipe was given to me by a customer that asked me to make them for her. They are soft and delicious. Do not reroll the extra dough, as it will be tough. This recipe will yield approximately 60 kreplach.
- 8 oz sour cream
- 1 whipped cream cheese
- 2 tablespoons oil
- dash of salt
- 4 cup flour
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons water
- 2 lbs farmer cheese
- 1/2 tub whipped cream cheese
- 1 egg
- vanilla sugar & sugar to taste*
- drop of sugar
*note: sugar makes the cheese soft causing a loose texture, so put in the smallest amount that it needs to taste good. Then a bit of confectionary sugar on top should put on the finishing touch of sweetness.
Mix all ingredients together for the dough. Let stand at room temp for 2 hours. If it is too soft to roll, refrigerate for 1/2 hour or more. Heat a pot of water to a gentle boil. Add a bit of salt to the water. In a frying pan, melt 1/2 stick of butter. Add breadcrumbs and a bit of sugar and toast till it’s a nice light brown color. My mother likes to make her own breadcrumbs, so the pieces are not too fine. I bought the panko crumbs (not the orange ones), but you can use any unflavored, store-bought breadcrumbs.
Roll out dough to 1/16″ thickness. Cut dough into 2 -3″ rounds with a cookie cutter. Spoon a bit of filling in the center of each round. Fold in half and seal with a fork or with your fingers.
When you have several of them ready, gently drop into pot of water. Cook for a few minutes. Remove kreplach from the water and place in a strainer or colander.