Tag archive for "Purim recipes. purim treats"

Juicy Pulled Brick Roast Sandwiches from Dare To Be Different Cookbook!

kosher meat recipes, kosher passover recipes,seder table Ideas, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, Sukkot Recipes

Juicy Pulled Brick Roast Sandwiches from Dare To Be Different Cookbook!

7 Comments 02 February 2013

 

 

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Re- post from 2012 because its such a fabulous Purim party recipe!!!!

If you don’t already a copy of Robin Jemal’s new cookbook, then you are indeed missing out on one of the best  gourmet kosher cookbooks that you could ever own. Robin’s hot off the press cookbook is chock full of easy to follow,  brand new twists on our traditional but sometimes boring routine recipes. Recipes such as Rosemary Lemon Cornish Hens, Sliced Steak Pizza with Arugula Truffle Oil and Oven Dried Tomatoes, Panko Crusted Zucchinni Rollups with Eggplant Tomato Sauce, and Butternut Squash Ravioli are just some of the mouth watering recipes in this fabulous collection of  soon to be your families’ favorites. 

This past Shabbat Lunch I served my family these pulled brick roast sandwiches on homemade challah rolls, and I can’t tell you the excitement on the table as everyone gobbled them up. 

Although I am not such a meat eater, I couldn’t help but snatch a couple of bites of this tender sandwich. It was delicious!  I would suggest adding this recipe to your Purim menu, along with Robin’s recipe for Deboned Chicken and Baked French Fries. Sorry -You will have to buy the book for the chicken recipe! Click here to purchase Dare to be Different! Its worth every penny!

For more info, contact Lorraine- CLICK HERE.

Juicy Pulled Brick Roast Sandwiches:

Seasoning for Roast:

  • 3 ½ pound brick roast
  • Olive oil
  • Salt
  • Pepper

Sauce for Brick or French Roast:

  • 2 Vidalia onions
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 8 cloves garlic, crushed
  • Paprika
  • 1 cup apricot preserves
  • ½ cup brown sugar
  • 1 cup ketchup
  • ½ teaspoon cayenne pepper
  • 2 teaspoons apple cider vinegar
  • ½ cup water

Pat brick roast dry and sprinkle it with salt and pepper. In a roaster, add olive oil and let it heat up. Sear roast on both sides until nicely browned.

Sauce: In a large skillet, fry onions in oil for 6-8 minutes over medium heat, and season with salt and pepper. Add garlic and paprika. (Do not let garlic brown). Stir in apricot preserves, brown sugar, ketchup, cayenne pepper and let it come to a boil. Lower fire to a simmer and stir in vinegar and water. Cook 3-5 minutes and allow ingredients to integrate.

Pour sauce over brick roast and cook in a roaster, in the oven, covered at 300°F for 4 hours. Add more water if needed.

Remove brick roast from oven and coarsely shred the meat with two forks. Skim any excess fat off barbeque sauce and return meat back into sauce. Serve on mini slider rolls.

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How to Make Chocolate Dipped Pretzels For Purim

kosher dessert recipes, kosher recipes, parties, purim recipes, baskets, and decor

How to Make Chocolate Dipped Pretzels For Purim

5 Comments 06 February 2011


Believe it or not Purim is March 20 this year- the clock is ticking!!!

Please send in your inspirations and ideas to share with other Jewish Hostesses!

These pretzels by Shirley are a gorgeous add-in for Mishloach Manot. Just place them in food cello  bags from HERE or  HERE and tie them with fringe cord ribbons from HERE. Of course as a second item to include in a gift basket you can simply add a bottle of grape juice or if you want to shmancy it up use a nice bottle of wine.

Shirley actually made these pretzels for an engagement party and when I saw how everyone was grabbing them to take home as a goodie for their kids -(ahem) I knew that I had to get the recipe for my Jewish Hostess readers.


I found these personalized ribbons from HERE to decorate Purim baskets.  Just order the ribbons with “Happy Purim! Love the Cohens…” written on them. It takes 2 weeks to order, so do it soon!

Pretzel photos by Morris Gindi Photography.

Happy Purim!

Marlene M.

“Hi its Shirley from Homebaked…I’d like to share with you one of my most well received recipes, which also happens to be one of the easiest to prepare. People (old and young alike) just go crazy for the salty/crunchy/chocolaty goodness of a chocolate covered pretzel.  These little treats are the perfect way to end a meal, and the flavor combinations and toppings for the pretzels are quite limitless. Here I have posted a few of my personal favorite ideas for decorating, however, feel free to get creative…you certainly can’tt go wrong.

What You’ll Need:

  • Pretzel Rods (If the rods are big, I like to cut them in half with an knife to make a smaller pretzel. )
  • Semisweet, Milk, or white Chocolate for dipping and drizzling
  • Sprinkles such as chopped oreos, chopped nuts, mini m&ms, toffee bits, nonpareils, peanut butter chips…

To Assemble:

  1. Line a cookie sheet with wax paper.
  2. Melt the chocolate that you will be using to dip the pretzels in the microwave, in 10-second intervals (as to not burn the chocolate).
  3. Transfer the melted chocolate into a deep bowl or cup, and proceed to dip the pretzels into the chocolate, leaving just the tip of the pretzel bare. Shake of any excess chocolate back into the bowl. (If the chocolate seems to be too thick for dipping, simply use a knife to spread it evenly around the pretzel. Don’t worry about imperfections- they’ll be covered up by the sprinkles.)
  4. Immediately roll or sprinkle the pretzel with the desired topping while the chocolate is still melted, and place onto the cookie sheet.
  5. When all of the pretzels have been dipped and decorated, melt some chocolate (of a different shade) in the microwave.
  6. Transfer the melted chocolate into a sturdy ziplock bag and squeeze down until all the chocolate is in one corner of the bag.
  7. With sharp scissors, snip a tiny hole into the corner of the bag, begin to drizzle the chocolate-covered, decorated pretzels that are on the cookie sheet.
  8. Freeze the pretzels for up to a month in an airtight container.
  9. Enjoy!!


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