With a food processor (or blender), making kishke is almost too easy. I can't believe I ever used to pay $3-$6 for a small, frozen, salty, flavorless, preservative-laden loaf!
This is a side dish that gets cooked in the crockpot with the cholent (an overnight-cooking stew, often served on Shabbat/Saturday lunch).
This recipe makes two large (or three medium-sized) loaves, which can either be frozen (after they are baked) directly in the aluminum foil, or used right away, to put (while still in the foil, and/or still frozen) in the crockpot with the cooking cholent on a Friday afternoon for Saturday's lunch.
- 1 cup oil
- 4 stalks of celery
- 4 carrots
- 2 onions
- 3 cups flour
- 2 teaspoons salt
- 2 teaspoons paprika
- 1/2 teaspoon freshly ground black pepper (even better: freshly ground black/red/white peppercorn mixture)
- Preheat the oven to 350 degrees F.
- Puree vegetables in the food processor (or a blender) fitted with the metal blade.
- In a very large and separate bowl (separate mostly because this is a large yield recipe, unlikely to fit in the food processor bowl, but so easy to make and nice to have a couple of extra kishkes in the freezer for little extra effort, clean-up and expense) mix the dry ingredients (flour, salt, paprika, and ground pepper).
- Add the pureed vegetables to the dry ingredients and mix to incorporate.
- Grease a large piece of aluminum foil for each kishke loaf. The grease should cover all of the middle, and up to the edge of the uppermost side of the foil.
- Place the mixture on the greased foil in a line. Roll the foil once over the mixture, tuck in the ends, and continue to roll the foil until the wet mixture is well secured.
- Bake the foil encased mixtures, secured on a cookie sheet, for 45 minutes at 350 degrees F.
- Freeze for later, or place in the crock-pot on top of the cholent.
- (To cook as a side dish without the cholent, can bake for 1.5 hours instead of 45 minutes.)