Anyone thinking about Rosh Hashannah yet?
Please share your family favorite recipes. I'm making the whole meal this year, so would appreciate input on all courses...
easy brisket cook on top of stove...brown on both sides add lipton onion soup mix in 2 cups of water...pour over meat and cook for 3 hours turning every 20 minutes take out and slice iin thin slices add 1can of whole cranberry sauce and 1 can of sauce arturo (found in the tomato sauce isle) mix all together in pan put back meat and cook on low for another hour
No it is not too early to be thinking about Rosh Hashana.............
I just made sweet and sour turkey meatballs this evening for Rosh Hashana
Sweet and Sour Turkey Meatballs.
. Use say 6 pounds ground turkey (or chicken). Turkey mixture- ground turkey, tons of crushed fresh garlic, tabasco, egg whites and bread crumbs. I don't have specific amounts, I go by the consistency- too much bread crumbs will yiled a dry meatball.Roll into balls and bake on a cookie sheet for 25 minutes at 350F. Sauce, 4 cups ketchup, 1/2 cup vinegar, 3 tins doles crushed pineapple- unsweetend and drained, 4 tablespoons light soya sauce, brown sugar say 1/2 to 3/4 cup (I don't like it too sweet). Taste sauce and play with proportions you like. Heat up sauce to bubbling and turn down slightly, cook turkey balls in sauce about 40 minutes. The sauce should liberally cover the meatballs. Freezes beautifully.
re: sherry f
Here is my brisket recipe- you can make it ahead and freeze, but it is better fresh. This year I will make it either Monday night or Tuesday morning to be served on Thursday for lunch after synagogue:
Ginger Ale Roast (Brisket)
1 single brisket-ensure there is a little fat on it
2 chopped onions
Crisco shortening or (Vegetable oil for Passover)
Hy’s seasoning salt without MSG - a Canadian product- you can also use Lawry's seasoning salt (use paprika and garlic on Passover)
Tons of crushed fresh garlic
Potatoes peeled and chopped in four (stored in water)
Large carrots peeled and cut in ¼’s
3 cans Canada Dry ginger ale (do not use diet!!) I use 3 cans for a ten pound brisket- you can use 2 for a smaller cut of meat.
Coat brisket very liberally with and Hy’s seasoning salt/ and or paprika.
Brown meat on all sides on top of stove in large roasting pan. Use pitchfork to stand meat up to brown sides. Rub crushed garlic into the meat. Cover browned meat with onions. Pour the cans of ginger ale over brisket. Roast in oven, uncovered for ¾ hour at 300 F. Cover brisket and cook until tender (About another 3 Hours). Put carrots and potatoes in around meat about 1 ½ to 2 hours before done and baste with juices.
Let meat cool in juices overnight. Next day, skim any congealed fat off and slice meat across grain and put back in juices. Very important to cover meat entirely with juices. Let sit overnight and re-heat covered. The meat will be really moist and the potatoes are truly amazing.
The meat freezes well, the potatoes and carrots do not.
Best Brisket EVER. Have made this for the past couple of years and people are ALWAYS talking about it. You can read more reviews at Epicurious.
BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES
Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.
1 cup dry red wine
1 cup canned beef or chicken broth
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
1 4-pound trimmed flat-cut brisket
12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 ounces)
Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
Transfer sliced brisket and sauce to platter and serve.
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Ack! Is it that time of year already? :)
I seem to have been typecast - it's quite likely that the MIL will put me in charge of dessert again.
I'm pondering making this plum tart:
These were a HUGE hit with last year's Sephardic-themed menu:
I can't believe that time is almost here. Our holiday meals always consist of: brisket, matzo ball soup, sweet and sour meatballs, some sort of kugel (usually noodle), and tzimmes! Any or all of those would make for a wonderful Rosh Hashanah meal. We also incorporate the round challah with honey and apples of course, and try and have all the symbolic foods on the table...fish head, pomegranate, etc. Happy new year in advance! :)
re: Chew on That
dish of my youth. For health reasons we had to say adieu;-)
We now make Moroccan Chicken with Preserved Lemons, straight from Paula Wolfert's Morocco cookbook. It really is delicious, the chicken comes out soft & potted. Couscous is a snap & serve with carrot salad & dessert. I can recommend it highly.
We usually go to Kalyustan's in NYC for the lemons but you can do quick ones of your own. Anyone have Sephardic Recipes?