Pistachio Stuffed Dates for Rosh Hashanah

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Pistachio Stuffed Dates for Rosh Hashanah

No Comments 20 August 2012

recipe and photo provided courtesy of elanaspantry.com 

Use this yummy healthy and gluten free recipe as a symbolic Rosh Hashanah dessert, but more importantly, you can also use it on the dinner table as one of the simanim. On Rosh Hashanah we eat dates because it sounds like  the word “sheyitamu,” “that they be consumed.” Hence, we repeat the blessing”may… our enemies be consumed.”

Display these pretty dates on a dish that is on a pedestal, and if you are having a lot of company, buy two or three pedestal dishes and spread them along the table so that they are within reach.

Dates Stuffed with Pistachios:

  • 1 cup pistachio nuts, shelled
  • ¼ cup orange juice, freshly squeezed
  • 1 teaspoon orange zest
  • 1 pinch celtic sea salt
  • 20 large dates
  1.  In a food processor, pulse pistachios, orange juice, orange zest and salt
  2. With a sharp knife, make a slit on one side of each date and remove the pit. (Make sure you check the dates for worms and yucky crawly bugs.)
  3. Push a teaspoon of pistachio paste into each date; gently squeeze closed so that filling spills over
  4. Serve
Makes 20 stuffed dates

 

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Joan Nathan’s Juicy Brisket Braised in Pomegranate Juice

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

Joan Nathan’s Juicy Brisket Braised in Pomegranate Juice

1 Comment 20 August 2012

 

Many   brisket recipes are so deliciously sweet and sticky due to the fact that its too easy to pour sugar based sauces on top and slide it into the oven for a quick and scrumtious meal. I have to admit that very often I fall into the same sweet roast trap, but lately I’ve been on the hunt for a  ”healthier” version of a kosher roast recipe that wont make my family’s blood sugar levels shoot up. I think I’ve found the right flavors here with Joan Nathan‘s recipe. Pomegranate juice adds just the right amount of sweetness, and the vegetables and herbs bring out the flavor of the meat instead of disguising it. Enjoy- and let me know how you like it! I’m planning to make it for one of the Rosh Hahanah dinners. Marlene.

 


Brisket Braised in Pomegranate Juice by Joan Nathan
reprinted with permission from Tablet Magazine.

  • One  4 ½-pound brisket
  • Kosher salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 2 medium onions, peeled and coarsely chopped
  • 2 leeks, cleaned, and chopped, using the white and light green only
  • 6 cloves garlic, crushed
  • 2 large carrots, peeled and coarsely chopped
  • 1 celery stalk, peeled and coarsely chopped
  • 2 ½ to 3 cups pomegranate juice
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

1. Season the brisket with salt and pepper. Heat 2 tablespoons of the oil in a heavy pan or Dutch oven, brown the brisket on all sides, and set aside.

2. Preheat the oven to 325 degrees. Add the onions and leeks in the pan in which you browned the brisket, and cook until soft. Add the garlic, carrots and the celery. Continue cooking for about 10 minutes, stirring occasionally.

3. Add 1 1/2 cups of the pomegranate juice to the pan and bring the mixture to the boil, making sure to scrape the bottom of the pan as you stir. Add another cup of pomegranate juice, the thyme, rosemary and bay leaves to the pan and allow to simmer. Season to taste with salt and pepper.

4. Return the brisket to the pan, fat-side up, spooning the vegetables and juices over the meat. Cover the pan tightly (use foil if the pan doesn’t have a lid), and braise the brisket in the oven, basting every half hour or so until the meat is tender, for about 3 hours.

5. Allow the brisket to rest before slicing and serving. (I leave it overnight in the refrigerator. The next day I cut it thin, against the grain, on the bias.) Lay the brisket over the onions and leeks and the gravy, reheat, and serve with the onion confit (see below.)

Yield: about 8 servings

Onion Confit

  • 3 large onions, peeled and cut in slivers
  • 4 tablespoons vegetable oil
  • Salt and pepper to taste
  • 1 cup red wine
  • 1 cup chicken broth

1. Sauté the onions in the oil for about 10 to 15 minutes or until they start to turn golden.

2. Add salt and pepper to taste, the sugar, the wine, and the chicken broth. Cook them, uncovered, for another 10 minutes or until the onions are very soft. Taste, adding more sugar or salt, if necessary, and serve.

 

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Rosh Hashanah Pomegranate Sangria

kosher drink recipes, kosher recipes, sukkot and rosh hashanah recipes

Rosh Hashanah Pomegranate Sangria

7 Comments 20 August 2012

 

 

 

Persian Pomegranate Sangria by Joy Betesh

Every Fall I buy a case or two of Pomegranates and what we don’t get to eat I freeze. We made fresh lemonade and squeezed the pomegranate seeds into the lemonade…..it turns a gorgeous color.I used my Grandma Abadi’s manual orange juicer….works great! Add some fresh mint leaves for a refreshing drink!

 

For Syrup:
8 cups cold water
2 cups sugar
8 whole cloves
2 large cinnamon sticks
4 star anise
1 vanilla pod, split in halfFor Sangria:
1 1/2 to 2 bottles red wine, chilled in refrigerator
8 cups pomegranate juice, chilled in refrigerator
1/4 cup freshly squeezed lime juice
1 whole pomegranate, seeded1 orange, sliced into thin rounds,
then cut in half into semi-circles

1 lemon, sliced into thin rounds,
then cut in half into semi-circles

For serving:
Ice
Fresh mint leaves

1.In a heavy saucepan, combine water, sugar, cloves, cinnamon stick, star anise and split vanilla pod.2.Bring to a rapid boil over medium-high heat, then reduce to a low heat and simmer, uncovered, about 15 minutes to dissolve sugar and create a thin syrup.

3.Turn off heat and let sit 20 minutes to cool to room temperature and to allow the ingredients to marinate.

4. Strain over fine mesh strainer into a large
punch bowl or pitcher.

5. Pour in chilled wine, pomegranate juice, and lime juice. Mix well.

6. Add pomegranate seeds, orange, and lemon slices and mix again.

7. Serve in glasses with a sprig of fresh mint and 1 or 2 cubes of ice in each.

Yield: Serves 13 to 15
(makes approximately
13 eight-ounce cups of sangria)

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