Creative Chicken, Brisket and Matzo Ball ideas for wide range of eaters
Clearly, the holidays are here for some of us, and some of us (ok, me) are sick of the same old standards: braised brisket, roasted chicken, plain matzo balls. I do have to think of the people who can't handle a ton of spice, and the toddlers and teens and am willing to make them what they can eat, but I'd like to give something a bit different or at least have it available for those of us with a more adventurous spirit. So, please lay on your best ideas incorporating any of the above in any new, different, unusual way.
I like these Mini Leek-Chive Matzo Balls from an old Bon Appetit magazine.
Also, Dave Lieberman has a great recipe Apricot-Glazed Sweet & Sour Chicken With Sage that would be very appropriate for Rosh Hashanah.
I also really like Nigella's Za'ater Chicken http://www.food.com/recipe/nigellas-zaatar-chicken-378600 and this Paprika Roast Chicken With Sweet Onion from Gourmet. http://www.food.com/recipe/paprika-ro... Both recipes are full of flavour but nothing too out of the ordinary for kids or nonadventurous eaters (although you might want to eliminate the cayenne from the latter recipe).
These are some really good sounding recipes. Now I'm beginning to think about doing an app. of Lieberman's glaze on wings or drummies and serving brisket to all, just shake up the quo a bit. Couldn't nobody complain about this particular switch. I'm trying not to get too ambitious and idea-d out, but I'm hardwired that way;when I have a menu to plan and time is short my ambition switch goes ON ON ON and it's not over 'til it's over. thank you so much for responding. Now, an idea for brisket that's not Grandma's regular Brisket/Prune/Carrot one, and I'll be cookin' with gas.
i gave up making my own matzo balls and use a mix now, since my husband likes lighter and fluffier, rather than my preference for firmer. I add the following to the mix - chopped parsley, onion powder and ginger powder. It gives them a nice warmth and some more depth than plain. I've also added dill, instead of parsley.
Thank you!! I can't get away with a mix, but you gave me the idea of incorporating some Mediterranean herbs and spices into some of the Matzo balls and serving a classic soup with carrots and onion in the broth to the folks with blander taste and the spiced ones in a broth with cubed tomato and onion and cilantro, maybe with a spoon of harissa stirred in and a dab of preserved lemon for zing...I like it a lot. Muchas. I had a big party and was maxed out on ideas for the moment, and time's-a-wastin'!!