My grandmother & mom made this Kamish Broit recipe & it is a bit different then the usual ones!Continue reading “Goldie’s Kamish”
My husband Murray loves to make Schmaltz and Gribenes. Do you know what that is? Schmaltz is rendered chicken fat …the fat is cooked down to a liquid
Gribenes is cooked onion & chicken skin in the chicken fat
- Once the chicken skin and excess fat has been removed from the chicken, clean really well if needed and leave the fat attached.
- Cut the skin into small pieces about 1/2 inch big.
- Depending on how much skin you have, dice some onions. Use more onion then skin, Murray uses a ratio of 2-1, double the amount of onion to skin
- Put the skin, fat and onions into a frying pan on a medium heat and stir often. Once it starts to brown it can burn quickly so be careful!! This has a distinctive smell….so I like it when Murray makes this outside, we have a burner on the side of our BBQ……but of course you can make it in the house!!
- When the skin and fat are rendered and the onions are nice and brown, remove from heat.
- Murray uses a small ladle to remove the fat from he pan & put it into a jar for storage. It gets solid as it cools…Store this in the fridge. You can use a slotted spoon to remove the onions from the fat first if you want, then pour the fat into a jar, but be careful , it is very hot
- Put the onions onto paper towel to drain any fat off the fat so they remain nice and crisp
- Store the onions in the fridge as well
- The schmaltz lasts a long time….I use the onions sooner then the schmaltz…
The search for my favourite.. Here is try #1
I really like this babka, The filling is made with chocolate wafer cookies which I love, so bonus for me when I was making this I could eat some cookies!! The filling isn’t too sweet either. It is dryer then some fillings which I think must be because of the chocolate wafer cookies.
What also makes this babka unique to some of the other recipes I see as it has a delicious glaze on top.
Its defiantly worth trying and delicious to eat,
This chocolate babka was from Food and Wine and here is the link:
Let me know if you try this and what your thoughts are!