Apricot and Honey Easy Kosher Brisket Recipe

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

Apricot and Honey Easy Kosher Brisket Recipe

4 Comments 19 September 2013

Enjoy this delicious kosher  brisket recipe from the new gourmet kosher cookbook from The Guardians of the Los Angeles Home for the Aging. This cookbook is a great Passover Gift Idea as well as a great way to give tzedakah to this wonderful cause!

Apricot and Honey Easy Kosher Brisket Recipe

by :Danielle Ames-Spivak

  • 5 pound brisket
  • 1 packet onion soup mix
  • 1 tablespoon lemon juice
  • 1 teaspoon ground ginger
  • 1 cup dried apricots
  • 1 jar of apricot jam
  • 2 tablespoons honey
  • ½ cup brown sugar
  • 1 bottle of dark beer
  • Pepper to taste

Instructions: Place brisket in large pan.  Coat with onion soup mix and cover with tin foil.  Cook on 300 for 3 hours.  Add lemon juice, ginger, apricots, jam, honey, brown sugar, beer and pepper.

Support The Guardians of the Los Angeles Home for the Aging Young Women’s Division by pre-ordering their Taste of Jewish Heritage 2011 cookbook.  One hundred percent of the proceeds will go to the Los Angeles Jewish Home.  The book is a compilation of recipes from The Guardians and the Home’s residents.  It is available for $41 and will be ready to ship by Chanukah. A perfect CHANUKAH GIFT!!!

To purchase a copy click this link: http://www.laguardians.com/Cart/EventDetails.aspx?ID=128 For any questions please emailguardianscookbook@gmail.com

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

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

6 Comments 14 September 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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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 and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

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

14 Comments 14 September 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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Lamb Kebobs with Rosemary Skewers

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

Lamb Kebobs with Rosemary Skewers

No Comments 14 September 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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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 and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes

Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

3 Comments 14 September 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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Impressive Baby Lamb Chops for Rosh Hashanah

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

Impressive Baby Lamb Chops for Rosh Hashanah

3 Comments 14 September 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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Veal Pockets (Ribbet) With Kibbe Balls and Asparagus

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

Veal Pockets (Ribbet) With Kibbe Balls and Asparagus

9 Comments 14 September 2013

Syrian Cooking, The Jewish Hotess, veal pocket

 

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For as long as I can remember, the typical Syrian Jewish Shabbat meal has to have something with “hashu” in it. Whether it be mechshi (a stuffed vegetable) as a side dish, or “ribbet”, which means veal pocket as a main dish, hashu is the spiced meat and rice mixture that goes into every mechshe, yebrat, and ribbet.  When we were kids we thought that  the name”ribbet” was gross, because it sounded like some kind of frog dish, but we quickly got over the weird Syrian name, and everyone always fought over the hashu, or the well cooked  burnt edge of the veal roast..

The basic Syrian style  stuffing traditionally included fatty chop meat which really must have tasted really authentically Syrian, but nowadays, many Syrian women stuff their mechshes, yebrats (stuffed grape leaves), and ribbets with turkey, chicken, or extra lean ground chop meat.

These Syrian meatballs were ALWAYS hand made by our grandmothers, but at one point back in the 50’s when women wanted to do more than sit, grind their rice and chop meat,  roll  and stuff, some community entrepreneurs decided to sell their homemade kibbes. Now all of the Syrian kosher butchers in Brooklyn sell packs of these Syrian meatballs. They have an outer shell that consists of finely ground meat that is ground with rice, and are stuffed with celery leaves and spices.By the way, my mother in law  makes her very own kibbes and would never consider buy them. Very often she drops off a very appreciated freshly frozen bag of kibbes that I use for “hamud” and many other Syrian holiday and Shabbat recipes. Honestly, I’ve tried making my own, but I’m sorry to say that I don’t have the patience.

My neighbor Linda, introduced me to the idea of these mini “ribbets” because years back, the butcher would only slice the neck of the veal as one big pocket the size of a roast. Nowadays, “mini” is the big thing so even veal pockets have followed the “mini” trend.

Adapted from the Magen David Yeshivah Chef at Home cookbook, here is my recipe for  Mini Veal pockets with Kibbe Balls and Asparagus.

Perfect on your Rosh Hashanah Menu as a  Main Meat Dish:

1- First make the hash (meat stuffing). You can find the hashu recipe HERE, as it is useful for many meat Syrian recipes.

2-Order 2 dozen mini veal pockets from your butcher, as they don’t usually have them readily available.

3- One by one, wash the veal pockets inside and out and let the water drain off. Pat dry with a paper towel.

4- Stuff each one with hashu, making sure that the meat is not sticking out. Its advisable to leave some space before the edge of the meat because the rice expands the mixture as it cooks.

5- At this point you can freeze the mini pockets on a tray, and when frozen you can bag them. It’s always such a great feeling to know that when Friday 7 a.m comes around, you know that you can pull out these frozen ribets and the dish can be put together , and slid into the oven in less than 20 minutes.

6- Drizzle some safflower oil on the bottom of a roaster and place fresh or frozen mini pockets in the roaster. Flip and rub the pockets all the way around so that it all gets covered with the oil.

7- Spice on top and bottom  with salt, garlic powder,lots of  fresh chopped garlic, allspice, and pepper.

8- Steam in the oven at 350 degrees for 20 minutes. If frozen, steam for an extra 10 or 15 minutes.

9- Throw kibbe homda balls onto the veal pockets, or for a more browned look like the photo above, you can brown the kibbes in a pot with oil beforehand, and then throw them on top of the veal pockets.

10. Add 1 cup of water or enough water to come to 3/4 high of the veal pockets in the roaster. You need this water to cook the rice in the hashu.

11- Cook for at 350 in the oven in the roaster.

12-  While cooking, saute cleaned and peeled asparagus separately for about 5 minutes with chopped garlic, salt, and pepper.

13- About 50 minutes into the roasting of the veal pockets throw sautéed asparagus on top and uncover the roaster. Don’t let the asparagus get brown by too much cooking. Roast for another 20 minutes uncovered. All ovens vary so use your discretion with cooking time.

14- Save some pretty bright green sautéed asparagus for garnish on top.

 

One LARGE veal pocket being stuffed:

image via The Boreka Diary

 

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Rosh Hashanah Roasted Marinated Honey Chicken

kosher chicken recipes, kosher main dish recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes

Rosh Hashanah Roasted Marinated Honey Chicken

9 Comments 14 September 2013

 

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I call this “Rosh Hashanah” Honey Chicken, but of course you can use recipe all year round. I devised my own version of this recipe after hunting online for a roasted holiday chicken marinade. Make sure you continually baste and brush with the honey at the end of roasting. You don’t want leathery dry chicken on Rosh Hashanah!

The overnight marinade is also essential for the great flavor boost. I made it last week and I knew it was good when my son’s teenage friend kept forking more chicken pieces over into his plate. I heard him say , “This is great chicken” as he was gobbling it up.

Teens don’t lie! (at least not about food…)

Enjoy and Happy New Year! Marlene

Ingredients for Rosh Hashanah Roasted Honey Chicken:

3 chickens cut into 10 pieces each, or you can order 3 packs of chicken legs and thighs separated.(I always order my chicken pieces without the skin.)

Make a paste and marinate overnight:

  • 3/4 cup olive oil (if you buy chicken without the skin, then use more olive oil so it doesn’t dry out.)
  • 1/4 cup honey
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp dried thyme – finely chopped
  • 1 tbsp dried rosemary – finely chopped
  • 3 tsp. lemon juice
  • 8 cloves garlic – finely chopped
Glaze:
3/4 cup honey melted in a pot over low flame.
Directions:

1. Rinse chicken and remove excess fat. PAT DRY so that the marinade sticks.

2. Combine paste ingredients, put on kitchen gloves and rub onto all chicken pieces in a large bowl.

3. Slice about 3 large onions and place on the bottom go the roaster. Drizzle safflower oil over the bottom of the roaster.

4.Place chicken pieces on top of onions .Marinate overnight.

5. Cover and cook for one hour at 350. Remember to baste continually.

6. Melt  3/4 cup of honey in a pot and brush  every 15-20 minutes till pieces of chicken slides off the bone and top is brown.

7. Leftover chicken is even better deboned, warmed up, and served the next day for lunch.



 

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