These are the three recipes we made for the Temple Adas Israel celebration. The first one is from Joan Nathan’s book “The Jewish Holiday Kitchen.”
Serves 8 to 10.
10 medium potatoes
2 medium onions
2 large eggs
1/4 cup flour
Salt and white pepper to taste
Peel the potatoes if skin is coarse; otherwise just clean them well.
Cavaniola’s Traditional Swiss Fondue
It is important to use the best ingredients for best flavor. Supermarket cheeses probably won’t yield the same results, so I strongly urge you to get the best cheeses you can for this fondue recipe.
Cavaniola’s very kindly shared its recipe for fondue, and the results were spectacular. If you want, the shop will blend the cornstarch and grate the cheeses for you beforehand. Bring cheese to room temperature before beginning.
Serves two to three.