Imberlach

This is a Saiger family recipe for a Passover confection called Imberlach.  The recipe was handed down to my mother-in-law from her mother-in-law, Manya Saiger, my children’s great-grandmother.  My mother-in-law once described Imberlach for a Passover cookbook “watch your cavities or fillings, the imberlach are jawbreakers, but oh so good.”

Imberlach
1 1/2 lbs. honey
1/2 cup sugar
2/3 lb. matzoh farfel
1 Tbs. fresh ginger, grated
1 cup chopped walnuts

Bring honey and sugar to a boil, lower heat and cook for five minutes, stirring constantly.  Add farfel slowly and cook an additional five minutes.  Make sure there is still a little liquid in the bottom of the pot.  Add ginger and walnuts and stir for ten minutes until mixture is brown.  Wet a wooden board with cold water and pour mixture on, carefully spreading with a wet knife. Allow to set for several hours and cut to form diamond shapes. Candy is sticky.

Enjoy,
Irene

Calves’ Foot Jelly

This is for Charlie who requested a recipe for Calves’ Foot Jelly.  He is my son’s classmate and though we haven’t met, you have to admire someone who wants to make Ptcha.

Ptcha (Calves’ Foot Jelly)
2 calves’ feet
1 bay leaf
5 or 6 cloves garlic, minced
2 tsp. salt
1 tsp. pepper

Soak calves’ feet in cold water for about an hour and discard water.  Then place feet in pot, cover with cold water and bring to boil. Skim the surface.  Add a bay leaf and cook for several hours (2-3) until all meat, fat and gristle falls off the bone.  You may have to skim the top several times,

While feet are cooking, mince all the garlic and place in the bottom of 9 x 13 pan along with salt and pepper.

Remove meat (and all other bits) from pot, finely chop by hand (my Mom used a hackmesser) and place in pan.  Discard bay leaf and slowly add hot broth to meat mixture.  Broth should be very flavorful.  Add more garlic, salt and pepper as needed. Let dish cool on counter, and then cover and refrigerate overnight.

Cut into squares and serve with lemon wedges.

Enjoy,
Irene