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The Kallah's Kitchen

May 9, 2009 | by

Discover some great new recipes and help support needy brides and grooms.

Few moments in life match the joy and anticipation of preparing for the wedding of a child. In Jewish life, bring a child to the chupah is a long awaited event. Unfortunately, too often, this joyous time becomes a time fraught with worry and anxiety for the parents, as they try to fathom how they will be able to pay for everything needed to make a Yiddishe simcha.

The Feige Dominitz Fabner Hachnassat Kallah of Greater Los Angeles was founded in 1994 to respond to families in need. Each year, scores of families turn to this organization to ease the financial burden associated with making a wedding. In 2003, they raised $140,000, every penny of which went directly to the many brides, grooms and their families who reached out for help. These funds cover such things as catering, clothes for the bride, or household items necessary for a new home.

Purchasing this cookbook allows you to participate in this mitzvah as well as learn some great and mostly easy recipes. Enjoy the following samples.

Chicken Crepes with Mushroom Sauce

This first one is the most complicated one in the book but seems well worth the effort. Guaranteed to impress…


Crepe Batter:

3/4 cup flour
1 teaspoon sugar
3 eggs, beaten
1/2 cup non-dairy creamer
1/2 cup seltzer


1/4 pound cooked chicken, diced
(can use chicken from soup)
3 tablespoons margarine
3 tablespoons flour
1/2 cup chicken stock
1 cup non-dairy creamer
1/2 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper

14 teaspoon garlic powder
1/4 teaspoon nutmeg
1/2 pound mushrooms, diced
1/2 cup bread crumbs

Mushroom Sauce:

3 tablespoons margarine
1-1/2 pounds mushrooms, sliced
4 tablespoons flour
4 tablespoons water
or non-dairy creamer
2 cups chicken
or bouillon cube mixed with water

Mix flour, sugar, eggs, non-dairy creamer and seltzer to make batter for crepes. Pour enough batter into a greased non-stick frying pan to thinly coat bottom of pan or use a crepe maker. Remove crepe from pan when edges start to lift up slightly on the sides. Repeat process until all batter is used. Cover crepe stack with paper towels to keep moist until all batter is used and you are ready to assemble. Makes approximately 18 crepes.

Melt margarine in a saucepan and mix in the flour. Add chicken stock, non-dairy creamer, white wine, salt, pepper, garlic powder and nutmeg. Simmer 20 minutes. Mixture should thicken. Add mushrooms, chicken and bread crumbs. Mix for 2 minutes on stove top while mixture continues to simmer. Fill each crepe with 1 tablespoon of chicken mixture. Fold over sides of crepe to cover filling. You can freeze crepes at this point. Makes enough filling for about 40 crepes.

To make mushroom sauce: Saute mushrooms in margarine until limp. Mix in flour until brown. Add water or non-dairy creamer and chicken stock. Simmer until thick.

Warm chicken crepe in the oven and spoon a generous serving of sauce over the crepe.

Delicious Cinnamon Bread


1/2 cup warm water
2-1/2 envelopes dry yeast
1/2 cup hot non-dairy creamer
2 teaspoons sugar
1-1/2 tablespoons margarine, melted
2 teaspoons salt
1 egg
3-4 cups flour
1/2 cup sugar mixed with 2 teaspoons cinnamon

Preheat oven to 375 degrees.

In bowl of electric mixer, dissolve yeast in warm water, hot non-dairy creamer and sugar. Proof yeast: let sit 5-10 minutes until yeast starts to bubble or foam. Add margarine, salt, egg and flour. Knead until a smooth, elastic ball. Let rise 1 hour, covered, in a warm place. Punch down dough. Roll into 16" x 8" rectangle.
Sprinkle liberally with cinnamon and sugar mixture.
Roll up from the short side, place in a greased loaf pan, seam side down.
Bake 1 hour. If the loaf starts to get too brown, cover lightly with foil, but continue baking for the full amount of time.

Avocado and Chicken Salad


3 chicken breasts, cooked, grilled or roasted
1 can mandarin oranges, drained
2 green onions, chopped
1/2 cup slivered almonds, toasted
1/2 teaspoon salt
1/x teaspoon pepper

1/4 cup mayonnaise
1-1/2 tablespoons lime juice
2 ripe avocados, diced

Slice chicken breasts into small pieces. In a medium salad bowl, combine chicken breasts, green onion and mandarin oranges. In a small bowl, mix together mayonnaise, salt, pepper and lime juice.
Add avocados to chicken/onion/orange combination shortly before serving. Dress salad with mayonnaise mixture. Throw in almonds. Toss and serve.

Baked Lamb Chops


4 shoulder lamb chops
8 small potatoes
8 fresh mushrooms
1 small can sliced mushrooms
1 tablespoon minced onion
2 tablespoons soy sauce
all-purpose seasoning, to taste
1 jar steak sauce

Preheat oven to 350 degrees.

Place lamb chops in 9" x 13" baking dish. Season chops with soy sauce, seasoning and onion. Place potatoes and mushrooms over chops. Add steak sauce.

Cover and bake for 2 hours.

Pastry Twists


1 package puff pastry dough, defrosted
1-1/2 cups flour
1 cup sugar
1-1/2 tablespoons vanilla sugar
2 tablespoons cocoa
1 cup ground nuts
1 cup unsalted margarine, melted
2 eggs
1/2 cup powdered sugar (optional)
1/2 cup melted chocolate (optional)

Preheat oven to 350 degrees.

Mix flour, sugar, vanilla sugar, cocoa, nuts, margarine and eggs in electric mixer. Mixture will be thick, like cookie dough. Roll our puff pastry into a large rectangle. Spread nut mixture over dough. Fold dough in half lengthwise. Cut 3/4" horizontal strips, and pinch the ends. Twist each strip twice, and place on ungreased cookie sheet.

Bake 10-12 minutes or until a light shade of brown.

When cool, sprinkled with powdered sugar or drizzle with melted chocolate.

To order this cookbook, please contact Price is $20 plus shipping and handling.


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