Tag archive for "Safflower"

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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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!
Ingredients:
  • 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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Crispy Vegetable Spring Rolls

kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Crispy Vegetable Spring Rolls

2 Comments 05 January 2011

“Hi Marlene,

I just couldnt resist sharing this recipe with you- I made them twice this weekend already…. I always want to have something Pan- Asian style…”  Enjoy! Sophia Cohen

Needed for this Kosher Recipe

  • buy pre packaged spring roll paper, cut diagonally to make two large triangles
  • julienne carrots and celery, shredded cabbage, red onion (optional) and basil

Directions

  1. place towards one end of the triangle, and roll, keeping the veggies peeking out from the top.
  2. Pan fry in part sesame oil and part safflower oil till the outside is crispy. (No need to deep fry- the pan frying is more then enough)
  3. use your favorite soy sauce dip- I like Trader Joe‘s Soyaki!
  4. My kids love them. You can also add any shredded or sliced cooked chicken or meat or tofu!!
  5. Be creative- these are super yum and super fun!
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