2013 March 13 | Kosher Recipes and Jewish Table Settings

1 Comment 13 March 2013

Dear Hostesses,

I am honored to present this fabulous holiday chicken recipe from Kim Kushner’s brand new kosher cookbook, The Modern Menu. Chock full of gorgeous color photos and easy directions, Kim’s innovative recipes are the ones that you will keep making over and over again. Kim began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program. The Modern Menu, 5 years in the making, is a culmination of her very own delicious, easy, and modern recipes. Its a perfect hostess gift for the holidays. Every Jewish Hostess should make sure to have a copy of their own in their kitchen!

Enjoy! Marlene

Lemon Garlic Roast Chicken for Passover or Jon’s Roast Chicken

by Kim Kushner

“This dish, a weekly staple in my house and my husband Jon’s favorite, is a perfect example of how a few top-quality ingredients are all you need to make a fabulous meal.Cooking this chicken on a vertical chicken roaster stand (available online) allows you to roast a whole chicken in an upright position. The result is unfailingly moist and juicy chicken. In a pinch, you can use an empty soda can! The chicken tastes best the day it is roasted.”

Lemon Garlic Roasted Chicken for Passover

Serving Size: Serves 4 to 6

Lemon Garlic Roasted Chicken for Passover

Ingredients

1 (3-to 4-pound) roaster chicken
Kosher salt and freshly ground black pepper
2 lemons, halved
1 garlic bulb
1 teaspoon olive oil
10 fresh thyme sprigs

Instructions

Preheat the oven to 400°F. Rinse the chicken under cold running water and pat dry with paper towels. Generously season the chicken inside and out with salt and pepper. Squeeze the juice of 1 lemon into the chicken’s cavity and then stuff what’s left of it into the cavity. Squeeze the juice of the remaining lemon all over the outside of the chicken and throw the halves into the pan.
Cut a ¼-inch slice off the top of the garlic bulb and discard the top. The garlic cloves should be peeking out of the top. Place the bulb on a piece of aluminum foil, drizzle the oil over the top, and wrap tightly.
Stuff the garlic into the chicken cavity followed by
4 thyme sprigs.
Insert the roaster stand into the chicken cavity, pushing it in as far as it will go. Stand the chicken in a roasting pan and place the remaining thyme sprigs over the chicken. Roast for 1 hour. Reduce the temperature to 325°F and roast for an additional 20 minutes, until cooked through to the bone and the juices run clear at the thickest part of the breast. Let cool slightly.
Carefully remove the lemon and wrapped garlic from the chicken cavity. Discard the thyme sprigs. Squeeze any juice from the cooked lemons over the chicken, then discard. Unwrap the garlic and squeeze the softened cloves over the chicken. Cut the chicken into eight pieces and serve warm. Alternatively, let it come to room temperature before serving.

http://www.thejewishhostess.com/2013/03/lemon-garlic-roast-chicken-for-passover/

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Roast Duck in Mixed Fruit Sauce With Black Currant Preserves

1 Comment 13 March 2013

Thank you Gloria Kolbrin from Kosher Cookbook for this new recipe for roast duck- a perfect Passover recipe. Although I personally have never cooked duck before, I know that many of my family members would love it. Maybe now it won’t seem so intimidating! Thanks Gloria!

Perfect for Passover:

ROAST DUCK IN MIXED FRUIT SAUCE M SERVES: 8

This is a mouth watering recipe that is relatively simple to prepare save for cleaning the ducks. Major TIME saving hint: Get pre-roasted unseasoned ducks and then braise them in the sauce!

Prep time: cleaning kosher duck-endless- ask butcher for help

Prep time: 5 min. Roasting: 1 ½- 2 hours Sauce- 10-15 min.

Braising & Glazing- 45 min.

INGREDIENTS

2 ducklings
2 lemons
12 ounce jar black currant preserves
24 ounces cranberry juice
1 teaspoon allspice
1/3 cup potato starch dissolved in 1 cup water
24 ounces frozen mixed fruit (blueberries, strawberries, peaches)-defrosted
Optional-1 tablespoon Passover cherry liqueur

EQUIPMENT

1 large roasting pan
1 non stick roasting rack
Medium saucepan
Long handled fork

DIRECTIONS

1. Preheat oven to: 375 F.

2. Clean ducks thoroughly. Rinse inside and out with cold water. Cut one lemon in half and rub the skin of the ducks with the lemon halves. Place ducks, breast side up, on the roasting rack in the roasting pan. Place pan in the oven and roast 30 minutes. After 30 minutes, begin to prick the duck all over with a long handled fork. Be careful not to get spattered with fat. Remove some of the melted fat with a baster if it begins to crackle too much in the pan. Continue to prick ducks every 15 minutes until they are browned. Ducks need about 15 minutes per pound to properly cook. When the breasts have browned, I like to flip the ducks over so that their backs can brown as well. Prepare the sauce while the ducks are roasting.

3. Put juice, preserves and allspice in the saucepan.

4. Squeeze remaining lemon. Remove pits. Add lemon juice to saucepan.

5. Stir ingredients over medium heat until preserves melt. Add potato starch mixed with water. Stir sauce until it has slightly thickened. Remove from heat. Add mixed fruit and liqueur. Set aside.

6. When ducks are done, remove them from oven and allow to cool. Cut them into quarters with either a sharp knife or poultry shears. Arrange quarters in an oven to table serving dish. Pour sauce over duck. (You can either finish the recipe at this point or cover the pan and refrigerate duck until the next day.) Return duck to the oven for about 45 minutes or until skin has glazed. Baste every 15 minutes. Before serving, make sure each quarter is covered with sauce and berries. Serve hot with starch of your choice. (Thin sauce with cranberry juice if it becomes too thick.)

Optional: Garnish duck with fresh mixed berries.