Pareve Red Lentil and Bulgur “Kibbe Neye” with Chopped Vegetables

kosher appetizer recipes, kosher pareve recipes, kosher rice and pasta recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, rosh hashanah vegetables, shavuot recipes and ideas, sukkot and rosh hashanah recipes, Tu Bishvat Recipes and Table Settings

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Pareve Red Lentil and Bulgur “Kibbe Neye” with Chopped Vegetables

1 Comment 20 August 2013

Pareve Kibbe Neye,

Pareve Red Lentil and Bulgur Kibbe Neye with Chopped Vegetables

Pareve Red Lentil and Bulgur Kibbe Neye with Chopped Vegetables

Ingredients

  • 3/4 cup red lentils
  • 1 and 1/2 cup very fine bulgur
  • 3 scallions, minced
  • 1 big bunch of parsley, minced
  • 1 red pepper, minced
  • 1 green pepper, minced
  • 1 large onion, minced
  • 2 tablespoon tomato paste
  • 1 tablespoon pepper paste
  • 1 tablespoon cumin
  • Salt and pepper
  • 1 cup oil

Instructions

  1. Directions:
  2. 1.Cook lentils with about 2 cups water or enough water to cover just until it's cooked and water absorbed, but not super soft like lentil soup
  3. 2. In the meantime cook the onion in oil almost frying it until its brown - do not burn. This will give the kibbeh that extra flavor.
  4. 3. In a large bowl combine the mixed veggies - peppers , scallions parsely. Add the red lentils- must be hot, and onions ( hot as well with a little bit of its oil) . Add bulgur , tomato paste and pepper paste. Salt and pepper .
  5. 4. Mix together and cover tightly and allow to sit for 30 minutes do that the steam cooks the bulgur .
  6. 5. After 30 minutes check for seasoning and moisture. (We need to form torpedos with them so if they are too moist it's ok to add a little flour or its too dry add a little water.)
  7. 6. Form into torpedos an serve .. Garnish with extra parsley and scallions if you like.
  8. Note: pepper paste can be found in any middle eastern or Mediterranean supermarket.. It is pretty spicy .. If you can find it then add an extra tablespoon of tomato paste and some cayenne pepper.
http://www.thejewishhostess.com/2013/08/pareve-red-lentil-and-bulgur-kibbe-neye-with-chopped-vegetables/

This a healthy lunch protein/veggie combo that is perfect for a midday holiday meal. Years ago in Aleppo, Syria and in the Mediterranean countries, kibbe neye was prepared with raw meat. Over the years this recipe has evolved into a healthier pareve version. Enjoy!

Submitted by born2shopforced2cook (a great new blog to follow) !

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

kosher main dish recipes, 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

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

6 Comments 20 August 2013

When I looked online for Rosh Hashanah main course inspiration,  I came across a believe-it-or-not- PORK (!)- recipe- so I whipped up a kosher version and  tested out this juicy brick roast recipe on Shabbat just to make sure it would be a delicious addition to my Rosh Hashanah menu. The aromas that emanate from your oven will have you craving your brick roast at lunchtime. The glaze, when thickened is SO delicious. I’m sure your family will love it.

For those of you who don’t know what brick roast is, it’s also called  French Roast. If you have a hard time finding it, you can email me at marlene (at) thejewishhostess.com.

Wishing all of my Jewish Hostesses a Happy and Healthy New Year! 

Directions:

In a pyrex bowl, make a paste out of:

  • Honey
  • Dijon Mustard
  • Chopped Garlic
  • Salt Pepper
  • Dried Thyme

Marinate a 3 lb. brick roast with this mixture overnight in a roaster.

Sear the roast in the oven turning on both sides in the morning.

Add 1 cup of water to the sides of the roaster and cook at 350 degrees for 90 minutes-2 hours.

When tender, take out of the oven, cool, slice, pour juices on top and cook (covered) for another 45 minutes till meat is brown and tender and pulls apart easily. May be frozen at this point.

(Because meat thicknesses and oven heat varies, please use your judgement with cooking times.)

Glaze:

  • 2 teaspoons safflower oil
  • 2 large shallots, chopped
  • 4 stems fresh thyme
  • 1 cup pure pomegranate juice
  • 2/3 cup  honey

4. Sauté  the shallots in safflower oil over medium heat until they soften. Add the sprigs of rosemary and lemon thyme and continue cooking until the shallots just start to brown. Add the pomegranate juice and scrape the bottom of the pan to loosen the caramelized bitsand bring to a slow boil. Remove the herb sprigs and add the honey. Bring back to a slow boil over medium heat and continue cooking until the glaze reduces and thickens, about 10 to 15 minutes.

5. Remove the pan from the oven and place it on a heat resistant surface. Let cool.

6. Slice into very thin pieces and serve with the thickened glaze drizzled on top.

 

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Roasted Saffron Chicken with Figs and Drizzled Honey

kosher chicken recipes, kosher main dish recipes, kosher recipes, rosh hashanah chicken recipes, sukkot and rosh hashanah recipes

Roasted Saffron Chicken with Figs and Drizzled Honey

4 Comments 20 August 2013

Chicken with Grilled Figs and Drizzled  Honey

Marinated Chicken with Roasted Figs and Drizzled Honey

Marinated Chicken with Roasted Figs and Drizzled Honey

Ingredients

  • 1 package of chicken thighs
  • 2 tbs oil
  • pinch of saffron, salt and pepper mixed in with 1/4 cup olive oil as a paste
  • 1/4 cup Canola Oil
  • 1/3 cup honey plus for drizzling
  • Package of fresh figs sliced in half

Instructions

  1. Sautee sliced onion in canola oil
  2. Cook till onions till translucent and slightly caramelized.
  3. Add salt pepper and saffron add to olive oil and coat chicken.
  4. Put chicken on top of caramelized onion and put in oven with drizzle of honey on top at 350 covered till almost cooked through.
  5. About 20 minutes before ready, check if too much liquid in pan. Drain and add some sliced figs and drizzle again with honey on both chicken and figs cook uncovered.
  6. Raise the temp in oven and baste to get a nice color Enjoy!!!!
http://www.thejewishhostess.com/2013/08/roasted-saffron-chicken-with-figs-and-drizzled-honey/

On Rosh Hashanah, many Jewish Hostesses make a huge effort to include new fruits in their recipes for their holiday menu. These new fruits symbolize a fresh start to another New Year .  Not typically found throughout the year, the royal “fall fig” ripens in August. Sweet ingredients such as honey (used to dip with apples  for the Rosh Hashanah seder)  are also sought after for the many dishes that we plan to prepare. No need to let that holiday anxiety creep in! This easy  recipe for Roasted Saffron Chicken with Figs and Drizzled Honey submitted by  jewreallylove2cook on Instagram is not complicated, and  is the perfect addition to your Jewish New Year’s holiday menu!

Make sure you  subscribe now so you don’t miss a single weekly kosher holiday recipe or holiday table setting idea!

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Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, sukkot and rosh hashanah recipes

Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

3 Comments 20 August 2013

 

I’ve known Lisa Ades now for about 5 years. When I’m not sitting at my computer blogging for The  Jewish Hostess, or taking care of my family, (and maybe doing a little fun shopping), I have the thrilling  job of working with Lisa as we co-produce a couple of  historical documentaries for The Joseph J. Sitt  Sephardic Heritage Museum.

Besides being a top notch filmmaker, Lisa also cooks gourmet meals for her family.

I’m so glad she found a minute to write up her famous kosher Brisket recipe!

Of course this is a perfect  main course for  your Shabbat and Jewish Holiday menus!

Juicy Brisket with Deglazed Onion and Wine Sauce:

    • Buy a 4-5 pound brisket.
    • Sprinkle with kosher salt and pepper and brown it well on both sides in 1-2 tbsp. vegetable oil (canola).
    • Remove brisket and sauté 6 onions, coarsely chopped or thickly sliced.
    • When the onions are lightly browned, add 2-3 minced garlic cloves and sauté for about a minute.
    • Then add ½ can of tomato paste and brown with the onions for a few minutes.
    • Deglaze the pan with about a cup of red wine, scraping up any brown bits, then add a bay leaf and about a quart of chicken stock (the stock should come up to about half way in the pan).  The onions and brisket will give off a lot of liquid.
    • For extra flavor you can add ½ packet of instant onion soup mix. Cover the pan tightly and simmer on a low heat for about 2 hours.  You can also cook the brisket in the oven at about 350.
    • Remove the brisket from the pan and let cool.
    • In the meantime, skim the sauce and then blend the onions and cooking liquid with a hand blender right in the pot or remove to a blender if you want a smooth and thick gravy.
    • Season with salt and pepper to taste.
    • When the brisket is cool, cut off any fat if you wish and slice against the grain.
    • Nestle the sliced brisket in the gravy, cover and cook for about another hour, until it is very tender.   Total cooking time should be about 3 hours.

Click here and choose The Perfect Dutch Ovens for Your Shabbat Brisket!

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Fancy Zuchinni Rullups Stuffed with Meat

hanukka recipes and tablesettings, kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, purim recipes, baskets, and decor, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

Fancy Zuchinni Rullups Stuffed with Meat

No Comments 20 August 2013

Zuchini Rolups, Kosher Menu,

 

Make sure you  subscribe now so you don’t miss a single kosher holiday recipe or holiday table setting idea!

“Hi Marlene,

This was so delicious! The meat had so much flavor .Enjoy!

Perfect for a Rosh Hashanah or Jewish Holiday menu.
Vicky Gemal”

Holiday Zuchinni Rullups Stuffed with Sauteed and Spiced Meat

 Holiday Zuchinni Rullups Stuffed with Sauteed and Spiced Meat

Ingredients

  • 1 lb ground meat
  • 1 chopped onion
  • 1 chopped ripe tomato
  • 2 chopped fresh garlic.
  • salt. pepper, cumin, cinnamon, cayenne pepper (1/4 tsp each

Instructions

  1. Saute one pound ground meat in oil,
  2. Once browned add chopped onion and chopped tomato, fresh chopped garlic, salt, pepper, cumin, cinnamon, cayenne pepper (abt 1/4tsp of each).
  3. Cook few mins.
  4. In meantime slice 5 zucchini into very thin strips (I used a peeler)
  5. Brush each strip with vegetable oil and bake on a cookie sheet for about 20 minutes on 350 degrees to soften. Remove and cool.
  6. Make plus sign with 2 strips of zuchinni
  7. Add 2 tbsp of meat mixture in middle and fold each end to middle and set downward in Pyrex so stays closed.
  8. Bake for aboutt 20-30 mins.
  9. Double or triple for a large crowd.
http://www.thejewishhostess.com/2013/08/zuchinni-rullups-stuffed-with-meat/

 

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Instant Napkin Ring Glamour by Karen Tawil

DIY, holiday table settings, kosher recipes, rosh hashanah table setting ideas, sukkah and table decor

Instant Napkin Ring Glamour by Karen Tawil

No Comments 19 August 2013

Thanks so much Karen Tawil for sharing your Sukkot table decor ideas and inspiration. This simple table setting idea is great for any Jewish Holiday meal or any  special day of the year! Karen shows us all that you don’t have to spend tons of $$$$ to add style and glamour to your holiday table setting!

P.S. Check out Karen and Neil’s cool designer sunglasses shop!

Bright Eyes Optical 

508 Kings Hwy Brooklyn, N.Y. 11223 (718)-382-8722

“Hey Marlene, I thought you would appreciate ….had no time because G-d forbid I should miss a day of exercise!! After all, not only does my table have to look good but so do I!!!  So ……went to Lana’s fabric store, bought 4 yds of navy sequin ribbon that’s elastic, measured around napkin, cut and glue gun and voila!!!

Done in 20 min……by the way there’s a lot of colors!!  Enjoy, Karen Tawil”

 

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Impressive Baby Lamb Chops for Rosh Hashanah

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

Impressive Baby Lamb Chops for Rosh Hashanah

3 Comments 19 August 2013

Rosemary and Garlic Baby Lamb Chops

“I got this kosher recipe from a friend of a friend of a friend…Anyhow I made it for my husband and he said it was the best lamb chop he has ever tasted. You will not believe how delicious this simple recipe is until you make it,  so get to the kitchen and start cooking!” Laura Cohen

Serves 4

Ingredients for this Kosher Recipe:

8 Individual Baby Lamb Chops, frenched

Marinade:

1/3 cup Soy Sauce

1/3 cup olive oil

1 1/2 sprigs fresh rosemary

12 garlic cloves

Directions for this Kosher recipe:

Put all the ingredients for the marinade into a blender and pulse until combined. Place lamb chops in a big plastic bag with marinade and refrigerate for at least 2 hours.

Remove lamb chops from bag and discard marinade.

Roast in oven for 30 minutes on 350 degrees.

Serve immediately.

Kitchen Still Life

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Fruity Lamb Tagine for the Jewish Holidays

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

Fruity Lamb Tagine for the Jewish Holidays

No Comments 19 August 2013

This is a tantalizing holiday entree as the gooey fruits and honey of this dish evoke the sweetness of a Happy New Year.

A tagine is a dish that is a native and staple of so many North African tables, specifically in the cuisines of Morocco, Tunisia and Algeria.
It looks like a chimney pot with a clay base . The pot is taken off and put aside and an aromatic stew of lamb, or beef, or chicken, or fish with chickpeas and vegetables appears: the stew may also be composed of only vegetables.

Tagine is a cooking method which for about an hour effectively steams and braises the meats and vegetables with spices at a relatively low temperature of 325 to 350  degrees so that they are tender, tasty and delectable.

If you cannot fine a tagine pot a roaster does the trick!

Ingredients:

  • 2 lbs boneless lamb shoulder,cubed
  • 3 tbsp extra virgin olive oil
  • 1 onion,chopped
  • 1tsp coriander
  • 1 tsp fresh ginger,grated(or may use one frozen cube)
  • 1 tsp kosher salt
  • 1/4 tsp coarse pepper
  • 1/4 tsp saffron threads
  • 1 cinnamon stick
  • 1/2 lb dried apricots
  • 1/2 lb dried prunes
  • 1/4 c honey
  • 1 TBSP toasted sesame seeds
  1. Preheat oven to 350 degrees
  2. In a large skillet over medium heat,heat oil, add lamb and brown on all sides. add onion and sauté 5 minutes.
  3. in an oven proof tagine ,casserole, or crock pot, combine lamb,onion,ginger,coriander,salt,pepper saffron and cinnamon stick.
  4. Barely cover with water and bake in oven with cover ajar for 45 minutes.
  5. Remove cover and continue cooking another 15 minutes.
  6. Remove cinnamon stick,add dried fruits and honey cook another 20 minutes.remove from oven sprinkle with sesame seeds!
  7. this recipe is best enjoyed over couscous or simple white rice!

Chicken cutlet cubed can be substituted for the lamb if desired!

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Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

No Comments 18 August 2013

 Thank you Vera Levy for sharing this Thanksgiving turkey recipe via Instagram.

I love the combination of flavors and I’m sure it gets even better if it sits in the fridge with the marinade from day before.Dear Hostesses- Comment below with any turkey roasting suggestions! Marlene

Don’t miss a single recipe or gorgeous table setting idea! Subscribe Now!


 

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Lamb Kebobs with Rosemary Skewers

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes

Lamb Kebobs with Rosemary Skewers

No Comments 17 August 2013

This dish was a great hit on my Rosh Hashanah table  last year. Its great to throw these on the grill just after the men and kids come home from synagogue Rosh Hashanah or  Sukkot night.

The grilled lamb kebobs threaded with rosemary can be served along side grilled figs.

Don’t over cook them as they get tough and chewy.

Try it!  you will get rave reviews!

Serves 20 people.

Inspired by Mark Bittman.

  • 5 pounds boneless lamb shoulder, cut into chunks
  • 12 fresh figs
  • Rosemary branches
  • 1/2 cup extra virgin olive oil, more or less
  • Salt and freshly ground black pepper to taste
  • One and 1/4 cup freshly squeezed lemon juice
  • 6 cloves garlic, crushed
  • 4 tablespoons minced fresh rosemary.
  1. Marinate lamb chunks with lemon juice, olive oil, salt and pepper,and chopped rosemary.
  2. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.
  3. Thread lamb chunks with a wood skewer in order to make a hole for the rosemary to slide in easily.
  4. Make  lamb rosemary skewers – using 3 chunks per rosemary skewer.
  5. Thread several rosemary skewers with 3 figs each, that have also beem marinated in lemon oil marinade. You will find that most of the men and kids will go for the lamb and not the figs- but the figs add an elegance to the dish.
  6. Grill, turning skewers as each side browns; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

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Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw by Lisa Ades

kosher chicken recipes, kosher main dish recipes, kosher recipes

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw by Lisa Ades

No Comments 14 August 2013

Peking Chicken-Asian Kosher Soy Vay Marinades

 Ever since I told my Sephardic Heritage Documentary film co-producer Lisa Ades about how much I am enjoying cooking with Soy Vay marinades, she has been experimenting with Soy Vay  entree ideas to share with all  of my Jewish Hostesses. She created this juicy chicken version of Peking Duck which happens to be  Beijing’s most famous dish.  It’s so easy to prepare for a quick weeknight meal. Thanks Lisa!

Peking Chicken Soy Vay Wraps 

“This is a healthy and easy version of peking duck, which ends up essentially being duck skin wrapped in a white flour pancake with hoisin and scallions.  Marinating boneless chicken breasts in Soy Vay Hoisin Garlic sauce makes this dish a snap and serving it in low-carb tortillas with scallions and cucumbers makes it light and refreshing.  You can have guests assemble each wrap themselves or make them in advance and tie them with a scallion for a pretty finish.  I added 5 spice powder for an authentic chinese bbq flavor in the marinade for the chicken.  Then drizzle some extra plain soy vay  hoisin Garlic sauce over the wrap before folding it.
The perfect side dish to go with your Peking Soy Vay Wraps is a Crunchy Asian Slaw, which you can find HERE! ” Lisa Ades

 

So the basic recipe is:

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw

Ingredients

  • 2 pounds boneless chicken breasts, thinly sliced or slice each breast in 1/2 lengthwise making two cutlets
  • (1/2 cup or more)Soy Vay Hoisin garlic sauce mixed with 1/2 tsp.
  • Chinese 5 spice powder (Frontier makes a kosher version; I think Whole Foods does as well).

Instructions

  1. Add the chicken in and coat throughly.
  2. Grill till brown and cooked thru - then sliced cross-wise into strips.
  3. Serve with julienned cucumber and scallions & small tortillas of any kind (i like Joseph's lo-carb Flax, Oat Bran & Whole Wheat tortillas or even smaller and better for this are Trader Joe's lo-carb tortillas (both are kosher)
  4. Assemble wraps by putting chicken strips down the center of the tortilla, top with desired amount of scallions and cucumbers, drizzle with soy vay hoisin garlic sauce and fold over. You can also roll it up like moo shu pancakes or a burrito...
http://www.thejewishhostess.com/2013/08/juicy-peking-duck-chicken-soy-vay-wrap-by-lisa-ades/

 

 

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Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

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

Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

13 Comments 13 August 2013

 

Portobello Cranberry and Wine Brick Roast for Shabbat/and or your Rosh Hashanah and Jewish Holiday Menu:

This recipe was inspired by The Kosher Palette Cookbook. The recipe is so easy to put together on a Friday morning for Shabbat.  When the sauce ingredients are simmered together, you would never know that there is a can of cranberry sauce in there- but that coupled with the cooking wine gives it unbelievable flavor! I love when an unexpected guest rings the bell on a Friday afternoon and they say how good the house smells!!! When you make this roast- it will be one of those days!!! If you are more of a brisket  roast hostess, please comment below with brisket roast tips for this recipe.

Please let me know how you like it! Marlene

p.s.- I didnt have time to snap a pic of the finished roast before Shabbat started, but I managed to snap a pic as it was sliding into the oven.

Kosher Brick Roast Recipe Ingredients:

  • 1 cup Marsala cooking wine (my sister in law used half Kesser wine and it came out great)
  • 1 cup of Imagine or Passover chicken broth
  • 1 can of whole or jellied cranberry sauce
  • 1/4 cup all purpose flour
  • 1 large onion, sliced
  • 6 garlic cloves chopped
  • 3 sprigs fresh rosemary (my sister in law didn’t have rosemary and it turned out great)
  • One 4 0r 5  lb brick roast
  • 4 portobello mushrooms sliced

Directions for this Shabbat recipe:

  1. Preheat oven to 350 degrees.
  2. Whisk wine, chicken broth, flour, onion, cranberry sauce, in a saucepan and heat on a low flame  until melted and boiling for about 10 minutes.
  3. Rub roast all over with salt, pepper, garlic, and place sliced onion and rosemary on top.
  4. Pour cranberry sauce mixture on top and cover.
  5. Roast for about 1 and one half hours covered and then add half of sliced portobello mushrooms for another half hour.
  6. Cool, slice, and re-heat for 45 minutes to an hour before serving, uncover the last 20 minutes for browning.
  7. Saute the rest of the portobello mushrooms in garlic and top as a garnish before serving.
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Shana Tova! Welcome to my Rosh Hashana Table!  Love, The Jewish Hostess

holiday table settings, rosh hashanah table setting ideas, rosh hashanah table settings

Shana Tova! Welcome to my Rosh Hashana Table! Love, The Jewish Hostess

3 Comments 12 August 2013

 (Enjoy my Rosh Hashanah table setting from September 2011!)

Dear Hostesses,

Even though Rosh Hashanah came a little bit later this year, for some reason I was still scrambling till the last minute. Thank goodness  it all came together somehow by the time it was time to light the candles! Setting my table took about three days, (believe it or not), and of course it always looks so effortless when the guests walk in.

1- My tablecloth- a simple linen hem stitch cloth was the backdrop for the beautiful dishes that my mom packed up as a gift to me before the holiday. She had owned them for about 40 years, and I seem to remember the navy dishes with the gold scrollwork being piled high at the the disco-dinner party that my parents had made for my older brother back in the 70′s. Looking back, she still wishes that she had ordered more than service for 18. Out of curiosity,  I checked on Replacements.com and actually found these dishes! Unfortunately they are out of stock but will let me know if they ever uncover any more.

2- My napkin rings are lucite each napkin ring has a small hole to display a flower. You can purchase them at The Jewish Hostess Shop.  I didn’t want to deal with keeping real flowers alive with water that would spill on everyone’s new holiday clothes, so I sent my daughter to the flower district on 28 Street between 6 and 7th  in Manhattan to find very real looking orchids which we snipped with scissors and slid into each ring.

 

3- Honey dippers- I bought these wooden honey dippers from www.craftparts.com. They were so inexpensive! About $30. for 50 of them. The little kids had a great time sliding them into the lucite napkin rings, and I also bought honey sticks (not shown) which we also slid into the napkin rings on the kids table.

 

4- I have about 6 of my grandmother’s little crystal shot glasses (above), so I poured some honey into each of them and spread them along the length of the table.

5- I had a lot of fun putting together my centerpiece of “new fruits” for my Rosh Hashanah table. Last year I purchased this L’Objet centerpiece bowl from Parci Parla, and I knew that it would be a perfect match for my mom’s gold dishes. I purchased a gold apple for about $15 from “Aimee”, and a gold butterfly from Karen’s Invitations on Avenue U  and then ran into Ouri’s fruit store to get whatever new gorgeous fruits that were still left on the shelves. Ouri had the best Medjool dates, mini pineapples, dates on the vine, concord grapes, champagne grapes, raisins on the stem, Meyer lemons (which gave a pop of color), and several more fruits which I cannot remember the names. (If you really want to know ALL of the names of these fruits then I give you permission to email Martha Stewart with any questions and I’m sure she will answer you right away- let me know!)

6- I love these little tasting spoons and bowls that I found online from  http://www.worldmarket.com, and I especially loved how cool all of the red pomegranates seeds looked lined up in the white ceramic tasting spoons before we said the Beracha.

7- Sugar in a mini silver dish…. (above), and “sillet”(next to the apple and the medjool date) made by my mother in law- which is a Syrian recipe for the gourd. I will hopefully post this gourd recipe by next Rosh Hashanah!

After this pic was taken, we put out the rest of the berachot which included leek edjeh, (fried patties made by my mother in law) sugared quince, and loobiah (meat stew made with black eyed peas)


8. Note the natural honey in the wood crate  from Ouri’s fruit. Ouri warned the women in the fruit store not to let their families eat the “waxy” exterior which he said is not kosher. Just serve the delicious honey that drips out!

Shana Tova Oometukah to all of my Jewish Hostesses!!!! Love, Marlene

P.S. Check out Candy Gabbay’s Missoni Mania Rosh Hashanah table!!!!

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