Mendy's Sheyn Vi Di Levone

Mendy's Sheyn Vi Di Levone

Preparation Time: 5 minutes

Fermentation Time: 6 weeks

Yields: 8 servings



2 citron

1/2 cup craisins 

1/2 cup raisins

8 oz grain alcohol 



1. Cut up citron.

2. Add the raisin/craisins or whatever dried fruit you want.

3. Add alcohol, combine ingredients into a 16 oz. mason jar.

4. Ferment for 6 weeks.

5. When ready to serve, strain out the fruit.

6. Water down to your liking.

7. Serve on the rocks. 

Mendy's Cauliflower Latkes

Mendy's Cauliflower Latkes

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Yields: 14 - 16 latkes                                                   




1 head fresh cauliflower

3 eggs, beaten

1/2 cup whole matzah meal

salt to taste

black pepper to taste

oil, for frying



1. In a large pot, bring water to a boil. Add cauliflower. Cover. Turn heat down to low. Cook for approximately 20 minutes, or until the cauliflower is soft enough to be easily mashed.

2. Drain the cauliflower and then mash it in a bowl. Let the cauliflower cool a bit.

3. Place cauliflower in a mixing bowl. Add beaten eggs. Add enough matzah meal to create a pancake-like batter. Season with salt and pepper.

4. On medium-high heat, place a few tablespoons of oil in a frying pan. When the oil is hot, drop batter by tablespoonfuls into pan. Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on both sides and firm in the middle. Remove from frying pan onto paper towels to drain excess oil and cool.

5. Repeat, starting with hot oil and then dropping spoonfuls of batter, until all the batter is used.

Sau Ying's Sancocho

Sau Ying's Sancocho

Preparation Time: 30 minutes

Cook Time: 1 - 2 hours

Yields: 12 servings



pigs' feet




red carrots                                       



1 container of chicken stock

pinto beans

1 bottle of tomato sauce

3 sweet dates, dried

a few olives


1. Chop the tomatoes, potatoes, celery, red carrots, parsley and onions.

2. Soak the dates in oil.

3. Clean and soak the beans overnight.

4. Soak the pigs' feet over night in water and salt, then brush the pig feet skin with an unsharpened knife.

5. Bring water to a boil in a large pot and then add all the ingredients. Let stew for 1 - 2 hours.  

6. Add pinto beans with olives and dates.

7. Add chicken stock and tomato sauce.

8. Let simmer and then serve.