Tag archive for "rosh hashanah and sukkot recipes"

Fruity Lamb Tagine for the Jewish Holidays

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

Fruity Lamb Tagine for the Jewish Holidays

No Comments 14 September 2012

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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Carmelized Cornish Hens – Revised!!

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Carmelized Cornish Hens – Revised!!

2 Comments 19 September 2011

This is a fancy dish for Shabbat  that was such a hit with our readers that we decided to repost it:

Combine the following ingredients in a mixing bowl:

  • 4 Rock Cornish Game Hens cut in half and dried with a paper towel
  • salt and pepper
  • 1/2  jar of duck sauce
  • 1/4 cup spicy mustard
  • 6 cloves chopped fresh garlic
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 2  big squirts of honey
  • these amounts can be varied according to your tastes.
  1. Place all Cornish hen pieces in a roaster that is sprayed with Pam.
  2. Mix all sauce ingredients and pour  over Cornish hens- for better flavor- RUB sauce onto chicken(I use kitchen gloves).
  3. Roast uncovered for 50 minutes- 1 hour 350- 375 degrees till golden brown and carmelized.

Sprinkle chopped parsley on top and serve with a fruited rice on the side.

You can also use chicken cut in eight pieces for this recipe.

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Frieda’s Barbecued Brick Roast

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

Frieda’s Barbecued Brick Roast

No Comments 07 September 2011

My sister Frieda is a gourmet cook and its a treat to be able to share one of her holiday recipes:

The Day Before:

Marinate a brick roast in:

  • olive oil
  • fresh crushed garlic
  • salt, pepper
  • fresh thyme

The Next Day:

  1. Place brick roast on low flame on the barbeque
  2. Turn every 10 minutes so roast doesn’t burn.
  3. Leave on barbeque for about an hour .
  4. Take off BBQ and let cool.
  5. Slice rare.

Make Gravy:

  1. saute shallots
  2. add fresh crushed garlic
  3. add sliced mushrooms
  4. add salt, pepper,
  5. add chicken stock
  6. add water
  7. add leftover  dry red wine from the fridge.
  8. cook for half hour till reduced to a gravy .
  9. Strain and remove solids.
  • Place rare sliced roast in a roaster and pour gravy on top.
  • Cook another hour and a half.
  • Saute mushrooms in garlic and serve on top of roast.
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    Vicky’s Mandel Bread

    kosher dessert recipes, kosher pareve recipes, kosher recipes

    Vicky’s Mandel Bread

    No Comments 30 August 2010

    VICKY’S MANDEL BREAD

    Famous for her  fantastic mandel bread, Vicki N. has finally agreed to share her recipe after years of selling bags full to family and friends.

    Ingredients:

    • 6 eggs
    • 1 1/2 cups oil
    • 1 1/2 cups sugar
    • 1/2 cup orange juice
    • 3 tsp.vanilla
    • 6 cups flour
    • 1 bag  choc. chips

    4 tsp. baking powder

    Mix oil and sugar in mixer. Slowly add 1 egg at a time,beat each one well.

    Add orange juice and vanilla, add flour baking powder.and chips. Grease trays then  refrigerate dough for 1/2 hour to prevent dough from being sticky.then,place 3 logs  on each tray .(Wet hands to help avoid batter sticking to hands while forming the logs) Bake for 20 minutes at 350 degrees. Slice and then toast in oven for 20 minutes. Enjoy!

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