FROM THE REBBETZIN’S KITCHEN:
Sweet New Year Honey Glazed Brisket With Carrots and Potatoes
Your entire meal is prepared together and makes holiday cooking a lot easier.
2 large sweet onions (Vidalia is good) – cut into strips
1/3 cup canola oil
3-4 pound brisket or French roast or any similar meat
2 qt. low sodium chicken broth
2 lbs. Baby carrots
1/3 cup honey
2 tablespoons brown sugar
1 dozen baby potatoes or 3 medium russets peeled and cut into disks
1 cinnamon stick
2 tsp. grated orange rind
Water to cover the meat
1)Marinate the brisket in the chicken broth for about 2 hours.
2)Preheat the oven to 350 degrees Fahrenheit.
3)Saute the onion strips in the canola oil in a frying pan until lightly brown.
4)Toss the baby carrots in the brown sugar.
5)Place half the sauteed onions on the bottom of the roasting pan.
Place the brisket on the onions. Mix the grated orange rind into the chicken broth.
6)Pour the chicken broth into the pan. Add the carrots, the potatoes, and the cinnamon stick
to the pan. Brush the honey on top of the roast. Place the remaining sauteed onions on
top of the glazed roast. Add additional water to the pan so that the roast is covered halfwayup the side.
7)Bake for about 2 ½ – 3 hours or until tender. Size of roast determines the cooking timelength. After one hour baste the meat with the liquid in the pan. Repeat at ½ hour intervals
Rosh Hashanah Honey Lemon Cake
A slight twist on the typical High Holiday Honey Cake
8 ounces Smart Balance
1 cup sugar
2 tablespoons honey
1 1/2 teaspoons vanilla extract
2 tablespoons lemon juice
2 cups sifted flour
1 teaspoon baking powder
1)Preheat the oven to 350 degrees Fahrenheit. Grease an 8 ½ X 4 ½ X 2 ½ loaf pan. Linethe pan with parchment paper.
2)Sift together the flour and baking powder and set aside.
2)Use an electric mixer to cream the magarine and the sugar until light, about 2-3 minutes.
3)Add each egg, one at a time, making sure each one is completely incorporated beforeadding the next. Then add the honey, vanilla extract, and the lemon juice.
4)On low speed, slowly add the flour mix to the batter. Combine with a mixing spoonbefore pouring the batter into the loaf pan. Bake for 50-60 minutes or until a toothpickinserted in the center is clean. After 10 minutes turn out onto a cooling rack and leaveuntil totally cool.
Hamentashen — Dairy/Pareve (yields about 5 doz)
1 cup oil
1 cup sugar
2 tsp baking powder
½ cup water
½ cup orange juice
⅛ tsp salt
4 cups flour
Combine the ingredients in order given above using enough flour to make a soft dough which is not sticky. Let stand 15 mins. Divide the dough into 4 parts. Roll to ¼” thickness on a floured board. Cut into 4” circles. Place a tsp of desired filling in the center of each circle or leave empty for buttercream filling. Form triangles by folding the sides in towards the middle. Be sure to form a space if you choose to use buttercream. Brush with a beaten egg. Bake on a lightly greased baking pan/sheet @350 degrees F for 30 minutes until golden brown.
For buttercream filling – you want to “blindbake” the dough. (you bake without filling which you add after to the hamentashen.
Options for dough/flavors:
Skinless chicken breasts or chicken thighs
1 jar of French Dressing
1 can of Whole Berry Cranberry Sauce
1 tablespoon Onion Soup mix
When chicken is finished you will have a delectable liquid and the juiciest of chicken. Make with rice or veggies and pour the liquid over the rice/veggies when serving. It is YUMMY! And very easy to make.
Mock Lamb Pilaf
2 lbs Wheat Meat (Seitan)
1 ½ tsp Salt
Freshly ground Pepper (to taste)
2 little cans of Plum Tomatoes (do not discard the liquid in the can. You will need it)
1 ½ cup Bulghur Wheat
2 tbsp Olive Oil
1 cup chopped Onions
½ – ¾ can of sliced Mushrooms
3 large Garlic Cloves
3 tbsp fresh chopped Basil
½ tsp Oregano
1 Bay Leaf (optional)
Add water to the liquid in the can with the tomatoes in it.
Soak Bulghur in water for 1 hour. After drain water. Heat oil in casserole dish. Brown the Seitan, Garlic and Onions. Add mushrooms, tomatoes and liquid from tomato can. Add bay leaf for taste. Cook over a low heat for 20 minutes. While cooking add the Basil and Oregano. Cook til absorbed.
Blueberry Meatballs (Passover)
1lb ground beef (or ground turkey) — 1lb makes about 15 meatballs
This is made on the top of the stove
To make the meatballs –
Everyone makes their meatballs differently.
I add a ½ cup matza meal (to hold the balls together)
1 dash of onion powder
1 dash pepper
1 dash of garlic powder
1 dash of paprika
½ a dash of salt
In the pan, Add:
1 tablespoon of Ketchup
1 ½ tablespoons of brown sugar (or sugar substitute)
½ jar of blueberry preserves
Mix the mixture so it covers as much of the pan as possible.
At this time the sauce has filled up the pan.
*I have people asking to come to my seder just for these meatballs.
Apricot Chicken Recipe
1 jar of apricot preserves
1 tablespoon onion soup mix
1 jar of french dressing
1 small can of chunk pineapple with the juice — take 1 teaspoon of juice
4 – 6 skinless chicken breasts
In a pan lay the skinless chicken. Make sure they do not overlap
In a small bowl mix the entire jar of apricot preserves, entire bottle of french dressing and the tablespoon of onion soup mix. Mix well. Mixture should be a pinkish orange color.
Add the teaspoon of juice to the mixture in the bowl. Mix well
Pour the mixture from the small bowl over the chicken thighs
Place the pineapple chunks all around the chicken
Finish by pouring the pineapple juice still in the can over the chicken
Cover with tin foil and cook at 375 for 30 mins
After 30 minutes, remove the tin foil and cook for 30- 45 more chicken til golden brown
Serve over rice
Apple Cinnamon Challah (make two 1 lb challahs or one 2 lb challah)
For the filling:
½ cup sugar
½ cup brown sugar
1 teaspoon cinnamon
½ cup all purpose flour
2 large apples peeled and finely diced (around ¾ lb each)
2 lb challah dough divided making two 1 lb challahs
Preheat oven to 350 degrees
Line a rimmed baking sheet with foil and then with parchment. Set aside
In a small bowl combine the sugar, brown sugar, cinnamon and flour. Set aside
For each challah roll the dough into 22” long logs.
Use a rolling pin and roll the dough into a 22” x 10’ rectangle allowing for the dough to rest periodically
Sprinkle with ¼ of the diced apples
Sprinkle on an additional ¼ of the cinnamon-sugar mixture over the apples
Tightly roll the challah (like a jelly roll) pinching along the seams and ends to tightly seal
Wind the challah into a circle tucking the end under the challah for a clean finish
Place challah on a baking sheet
(Repeat the steps above for the second challah)
Cover loaves to allow for the 30 minute rise
Place in the oven
Bake for 40 – 45 minutes until its a deep golden brown color
*For the one 2lb challah follow the same steps as above. Bake for 45-50 minutes until cooked through