Tag archive for "Roasting"

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! 


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.)


  • 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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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

8 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
3/4 cup honey melted in a pot over low flame.

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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Michelle Esquenazi’s Healthy and Delicious Card Game Lunch

card game lunch, kosher dairy recipes, kosher main dish recipes, mothers day recipes, parties, shavuot recipes and ideas

Michelle Esquenazi’s Healthy and Delicious Card Game Lunch

No Comments 17 June 2012

Dear Michelle-
Thanks for sharing your card game menu with us! Even though this is a dietetic menu, I feel like I gained 10 pounds just posting it all onto The Jewish Hostess! Looks like it was an amazing day. Wish I was there to feast on your delicious lunch! Marlene
“Hi Marlene,
Last week I had my friends over lunch and cards. Being that we are all always dieting, I tried to make a healthy and delicious lunch menu.
I scoured through my cookbooks new and old. Borrowed my sister in law’s Dare to be Different kosher cookbook by Robin Jemal.

I found a lot of new recipes. I must give credit to my sister Laura Shammah – who got this Cauliflower Crust Pizza recipe from someone she works with. It is amazing!!!!!!

Michelle Esquenazi”

Cauliflower Crust Pizza:

  • 1 head cauliflower – chop and grind (in food processor)

microwave 6 minutes (no water)
this makes 3 cups

  • 1 cup of the cauliflower
  • 1 egg or egg white
  • 1 cup shredded cheese
  1.  put on cookie sheet that is sprayed well
  2. don’t let edges of crust mixture touch sides of pan used as that will make the edges hard
  3. bake at 450 degrees for 15 minutes
  4. put on toppings I roasted some veggies. and cheese
  5. put back in oven just until cheese is melted

cauliflower crust pizza

wheat berry salad with cranberries,corn,kidney beans and mint

quinoa with artichokes and apricots

Roasted veggies on Ezekiel wraps.

spinach wontons- I used nay soya brand wontons

roasted String beans with rosemary and basil- from Dare to be Different cookbook

kale chips

Tofu sticks. They are breaded in flax meal and corn flake crumbs. And baked!

Puff pastry filed with mushrooms,peppers and a few carrots.
dark chocolate/ wet chocolate mini cheesecakes

chocolate peanut butter biscotti

banana loaf

Peanut butter fluff brownies, s’mores, brownies, and choc chip cookies

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Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices

kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, shavuot recipes and ideas

Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices

2 Comments 06 September 2011

This recipe for Syrian stuffed eggplant skins, chicken, and eggplant is a favorite of mine, and there is never a piece of eggplant or chicken left in the tin by the Monday night after Shabbat.  Its perfect for a large crowd because you can fit so many chicken pieces,specha,and baked eggplant slices in one large roasting pan. Just by looking at these pictures I can really almost smell the succulent eggplant roasting with the spiced chicken!!! I’m really not kidding!!
I’m sure that many Syrian Jewish housewives have their own technique for making this Shabbat dish. Please comment below if you have a different variation!
  • 3 packs of dried eggplant skins available at most Syrian markets here in Brooklyn, NY.
Ingredients for this kosher recipe:
  • 2 lbs of chop meat. mixed with allspice, cinnamon, salt, 2/3 cup arborio rice, and 1/2 cup water.
  • 2 packs of chicken cut into 8 or 10. (The chicken tastes better with the skin on but honestly, I hate cleaning chickens so I tell the butcher to remove the skin for me.)
  • 2 eggplants sliced (white eggplants are sweeter)
Open up the little packs of dried eggplant and place in a pot with water. Boil 2-3 minutes to soften.
Make the hashu (filling) mixture above: 2 pounds lean chop meat mixed with 2/3 cup of arborio rice, mixed with a small palmful each of allspice, salt, and cinnamon. Add 1/4 to 1/2 cup of water and mix very, very well. (I use kitchen gloves)
Stuff each eggplant pocket with the hashu filling.If you have extra meat you can make “hashu balls” into torpedo shapes and freeze for a later date to throw into any chicken or “peas and hashu” recipe.
  1. Place sliced eggplants on a parchment lined sheet pan and brush lightly with safflower oil.
  2. Bake for 25 minutes until similar to the picture above.
  3. Pour oil  0nto bottom of  a large roaster to coat.
  4. Place chicken pieces into pan.
  5. Sprinkle some garlic salt, salt, paprika, and allspice on top of chicken.
  6. Layer with eggplant slices.
  7. Top with stuffed specha (dried eggplant skins). You can place some more eggplant slices on top of  specha.
  8. Drizzle with more safflower oil.
  9. Drizzle about 3/4 cup of water around edge of ingredients in the roaster to ensure it doesnt dry out. If you are using chicken without skin, then add some extra water.
  10. Bake at 350 degrees for A VERY LONG TIME!. (about 3-4 hours maybe more!) Keep checking until chicken is roasted and the specha is nice and dried and eggplant is melted over the chicken. If it seems watery, you may uncover and roast for an extra half hour. Enjoy and let me know how your chicken with specha comes out!!!

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Simple Roasted Garlic and Rosemary Chicken

kosher chicken recipes, kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah chicken recipes

Simple Roasted Garlic and Rosemary Chicken

1 Comment 08 April 2011


Nowadays, its so hard to find an easy and simple chicken recipe that is not camouflaged with candied sauces that are so sweet that we don’t even realize that its even dessert time.

I believe that our grandmothers imbued their holiday meals with cups of love mixed with with a down to earth collection of  simple ingredients that  reflected their  humble,  less-complicated lives. Its time to unveil the true flavor of your chicken!

Follow Giuliano Hazan‘s authentic easy kosher chicken recipe and leave the syrupy ingredients in the pantry!

By the way- this recipe is a perfect as a Passover chicken recipe and can be used all year round.


“In this modern age of information overload, it has become ever more essential to have authorities in different fields whom one can trust. How does one select a title on Italian cooking from the dozens which seem to be published every year? In the realm of authentic Italian cooking, Giuliano is an authority that one can trust.”

Amazon Customer Review

Roast Chicken

From How to Cook Italian by Giuliano Hazan

  • 1 (3 ½ pound) chicken
  • Kosher salt
  • Freshly ground black pepper
  • 3 medium cloves garlic
  • 2 fresh rosemary branches
  • 1 tablespoon extra virgin olive oil
  • 1.  Preheat the oven to 375° on the regular bake setting.

    2.  Pat the chicken dry with paper towels.  Sprinkle some salt and pepper inside the cavity.  Lightly crush and peel the garlic cloves and place them inside along with one of the rosemary branches.  Close the cavity on both ends with toothpicks.

    3.  Rub the olive oil over the skin of the chicken.  Chop the remaining rosemary and sprinkle it all over the chicken along with some salt and pepper.  Put the chicken in a roasting pan with the breast down and place in the oven.  Calculate approximately 25 minutes cooking time per pound (1 1/2 hours for a 3 1/2 pound chicken).  After one third of the cooking time has passed, about 30 minutes, turn the chicken so the breast is facing up.  After the chicken has baked for two thirds of the total cooking time, about another 30 minutes, switch the oven setting to convection heat and raise the temperature to 400°.  If your oven does not have convection heat, simply raise the temperature to 425°.

    4.  To check if the chicken is done, pierce the flesh near the leg joint to see if the juices run clear.  If they do not, roast for another 10 minutes and test again.  Remove from the oven and let the chicken stand for 5 minutes before carving and serving.










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    Roasted Portabello Mushroom and Bleu Cheese Salad

    kosher dairy recipes, kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

    Roasted Portabello Mushroom and Bleu Cheese Salad

    3 Comments 28 March 2011

    So, my husband’s away all week. This means that it takes a whole lot of willpower NOT to eat sandwiches, packaged meals and bowls of cereal each night for dinner. I need quite a bit of inspiration just to turn on the stove while he’s traveling. Luckily, that’s exactly what this blog is all about — inspiration.

    This week, I decided to try a really simple, light salad (with VERY little oven-time required), courtesy of the doyenne of domesticity herself, Ms. Martha Stewart. The roasted portobello salad with blue cheese is from Martha’s Food Everyday “Fresh Flavor Fast” cookbook , which is a compilation of recipes from her magazine, Everyday Food . If you haven’t picked one up, you should. The magazine (and cookbook) are filled with awesome and easy weekday recipes. It’s a true favorite of mine.

    This super simple dish will not disappoint. The portobello mushrooms are so meaty that they serve as a great, kosher replacement for steak. If you’re having trouble finding a kosher blue cheese, Kirkeby (Kirkeby-Cheese.dk) makes a Danablu that can found in many kosher supermarkets (I even found it in my neighborhood,in a non-Kosher market). You can also find many kosher cheeses HERE

    The salad would make a great appetizer or a light meal. I had mine with a piece of French bread, which was perfect. I’m just sorry my husband missed it.

    -Lucy Cohen Blatter




    Make sure you dress both sides of the mushrooms with dressing and keep brushing them every five minutes as they cook.

    Some people don’t care for blue cheese’s strong smell and flavor. Feel free to substitute your favorite kosher cheese to accompany these meaty portobellos and crunchy, slightly bitter endive.

    The final product: A satisfying, but light vegetarian appetizer or meal.

    Here’s the recipe, which serves four, with my tweaks and notes (in italics):

    Roasted Portobello Mushroom and Blue Cheese Salad*


    • About 3 tablespoons kosher red-wine vinegar (I didn’t have any on hand, so I substituted balsamic. Not a problem at all)
    • 1 tablespoon kosher Dijon mustard
    • Salt and pepper
    • 2/3 cup olive oil
    • 4 portobello mushroom tops only (to clean, pat the tops with a wet paper towel)
    • 2 or 3 medium heads endive (great for crunch, but I’d say three, as the original recipe calls for, is a bit excessive)
    • 8 ounces mesclun or mixed salad greens, (about 10 cups)
    • 1 small red onion, halved and thinly sliced
    • 4 ounces blue cheese (cholov yisrael, kosher)


    1. Preheat oven to 450. Whisk together vinegar, mustard, heavy pinch of salt and heavy pinch of pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the salad later.
    2. Place mushrooms, stem side up, on a baking sheet (or tin foil– less cleanup!). Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
    3. Toss endive, mesclun, onion, and cheese with reserved dressing, and divide among salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.

    *From Everyday Food’s “Fresh Flavor Fast”





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    Citrus Roasted Turkey for Your Holiday Guests

    kosher meat recipes, kosher recipes

    Citrus Roasted Turkey for Your Holiday Guests

    No Comments 10 November 2010

    Citrus Roast Turkey

    by Norene Gilletz

    Norene Gilletz is the leading author of Kosher cookbooks in Canada.Norene is a Certified Culinary Professional (CCP) with the International Association of Culinary Professionals (IACP).
    It’s turkey thyme! The zesty blend of citrus fruit, garlic, and herbs will impart a fabulous flavor to your turkey. This is excellent with cranberry sauce for Thanksgiving, Chanuka, Passover, or any holiday celebration!


    • 4 cloves garlic
    • 1/4 cup orange or mixed fruit marmalade (preferably all-fruit)
    • Juice of 1 large orange, about 1/4 cup (reserve the rind)
    • Juice of 1/2 a large lemon, about 2 Tbsp (reserve the rind)
    • 1 Tbsp extra virgin olive oil
    • 1 Tbsp honey
    • 2 tsp Kosher salt
    • 1 tsp freshly ground black pepper
    • 1 Tbsp paprika
    • 1 tsp dried thyme
    • 12 to 14 lb (5.4 to 6.4 kg) turkey
    • 4 stalks celery, cut into chunks

    Directions for this Kosher Recipe

    1. In a food processor fitted with the steel blade, drop the garlic through the feed tube while the motor is running; process until minced. Add the marmalade, orange juice, lemon juice, olive oil, honey, salt, pepper, paprika, and thyme; process until blended, about 8 to 10 seconds. (The marinade can be prepared in advance and refrigerated, covered, for up to 2 days.)

    2. Rinse the turkey well and pat dry. Trim excess fat and remove the giblets from the cavity.  Place the turkey, breast-side up, on a rack in a large roasting pan. Loosen the skin but don’t remove it. Rub the marinade over the turkey, inside the cavity, and under the skin. Pour any of the remaining marinade into the pan. Place the celery and reserved orange and lemon rinds inside the cavity of the turkey.

    3. Cover the pan and refrigerate the turkey overnight (or up to 2 days), basting occasionally. Remove the turkey from the refrigerator about 30 minutes before cooking.

    4. Preheat the oven to 325°F. The turkey will take a total of 3 1/2 to 3 3/4 hours to cook. Cover the pan loosely with foil and roast the turkey for 1 1/2 hours. Remove the foil and continue cooking the turkey for 2 to 2 1/4 hours longer, basting occasionally. If it gets too brown, cover loosely with foil. When done, the juices will run clear when pierced and a meat thermometer, inserted into the thickest part of the breast, should register 165 to 170°F.

    5. Let turkey stand for 20 minutes before carving. Discard the celery, and orange and lemon rinds. Serve the turkey with defatted pan juices and All-Fruit Cranberry Sauce (Norene’s Healthy Kitchen page 102).

    Yield: 16 servings. Keeps for up to 3 to 4 days in the refrigerator; reheats well. Freezes well for up to 4 months.

    Recipe Courtesy of : Norenes Healthy Kitchen

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