Brisket with Sun-Dried Tomatoes
- 1 1/2 cups sun-dried tomatoes, packed in oil
- 1 cup boiling water
- 1 beef brisket (4 1/2 lbs), trim all visible fat
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. pepper
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 2 tbs. lemon juice
- 8 bunches baby carrots, trimmed
- 1/2 lb. green beans
- 3 onions, sliced
- In cup, combine sun-dried tomatoes and water: let stand 15 minutes or until softened.
- Season beef with salt, pepper and paprika.
- Brown beef in 1 tbs. oil using a deep pot or Dutch oven over medium heat (about 10 minutes). Remove to a plate and keep warm.
- Using the same pot, brown onion in remaining 1 tbs. oil, until tender.
- Add tomatoes with oil, ketchup, brown sugar and lemon juice and bring to a boil. Add brisket and reduce heat to low. Cover and simmer for 2 hours, 40 minutes. Add carrots and green beans and continue simmering 20 minutes or until tender.
- Remove beef and let stand 15 minutes before carving.
- 1 egg, beaten
- 2 tbl matza meal
- 4 potatoes, medium sized, peeled and shredded
- 1 onion, small, finely chopped
- 1/4 cup vegetable oil
- Salt and pepper
- Combine the egg and matza meal and add salt and pepper to mix.
- Make sure the shredded potatoes are dry - they won't fry well if too wet.
- Add the potatoes and onion into the egg mixture.
- Spoon about 2 tablespoons of mixture for each latke. Roll into a ball and flatten out into a pancake.
- In a large skillet, fry the latka over medium heat until golden brown, turning once.
- Remove from skillet and drain on paper towel to remove excess oil.
- Makes about 2-3 dozen latkas, depending on how large or small you make them.
- Kugel is a baked Ashkenazi Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles. This lemon kugel recipe is traditional, hearty and excellent for any Hanukkah celebration. Happy Hanukkah!
Lemon Noodle Kugel Recipe
*Kugel is a baked Ashkenazi Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles.
- 5 cups uncooked egg noodles
- 2 tablespoons butter
- 4 eggs
- 2 cups (16 ounces) sour cream
- 2 cups (16 ounces) 4% cottage cheese
- 1 cup milk
- 3/4 cup plus 1-1/2 teaspoons sugar, divided
- 1-1/2 teaspoons lemon extract
- 1 teaspoon Spice Island® Pure Vanilla Extract
- 1/2 teaspoon ground cinnamon
- Cook noodles according to package directions; drain and return to the pan. Toss with butter; set aside.
- In a large bowl, beat the eggs, sour cream, cottage cheese, milk, 3/4 cup sugar and extracts until well blended. Stir in noodles.
- Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine cinnamon and remaining sugar; sprinkle over noodle mixture.
- Bake, uncovered, at 350°F for 55-60 minutes or until a thermometer reads 160°F.
- Let stand for 10 minutes before cutting.
- Serve warm or cold. Refrigerate leftovers.
Braised Lamb in Pomegranate Sauce
- 1/4 cup olive oil
- 1 pound lamb neck bones
- 1 7- to 7 1/2-pound lamb shoulder, boned (bones reserved), well trimmed, rolled, tied
- All purpose flour
- 2 medium onions, chopped
- 10 large garlic cloves
- 2 cups chicken stock or canned broth
- 1 cup dry red wine
- 1 cup unsweetened pomegranate juice
- 2 tablespoons tomato paste
- 2 tablespoons firmly packed golden brown sugar
- 1 tablespoon dried oregano, crumbled
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1 1/2 tablespoons margarine
- 1 1/2 tablespoons all purpose flour
- Chopped fresh parsley
- Position rack in lowest third of oven and preheat to 325°F. Heat oil in heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to plate with bones.
- Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Arrange bones around lamb. Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb. Cover; bake until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight.
- Preheat oven to 325°F. Remove fat from surface of lamb and cooking liquid. Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick slices. Arrange in shallow baking dish.
- Bring pan juices to boil. Remove bones and discard. Strain pan juices, pressing hard on solids to extract as much liquid as possible. Melt margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes. Whisk in pan juices and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper. Pour over lamb. Cover with foil and bake until lamb is heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce over. Garnish with parsley.
Roasted Eggplant and Pepper Salad with Pita Bread and Sesame Spread
For the salad:
- Nonstick vegetable oil spray
- 2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
- 2 large green bell peppers, cut into 1/2-inch wide strips
- 2 large red bell peppers, cut into 1/2-inch wide strips
- 8 large garlic cloves (unpeeled)
- 1/2 cup olive oil
- 3/4 cup red wine vinegar
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
- 3/8 teaspoon cayenne pepper
- 8 warm pita bread rounds, cut into wedges
For the sesame spread:
- 1 cup (2 sticks) unsalted margarine, room temperature
- 2/3 cup toasted sesame seeds
- 1 teaspoon salt
To make the salad:
- Position rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
- Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth. Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)
- Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.
To make the sesame spread:
- Beat margarine, sesame seeds and salt to blend in small bowl.
(Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Sufganiot (Hanukkah Jelly Doughnuts)
- 1 1/4 cups slightly warm water or 1 1/4 cups slightly warm milk
- 1 tablespoon yeast
- 6 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup canola oil
- 2 egg yolks
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon lemon extract
- 3 1/2-4 cups unbleached all-purpose flour (or half all-purpose and half bread flour)
- fine sugar (for coating donuts) or sugar (for coating donuts)
- 1 1/2 cups raspberry jelly (optional) or 1 1/2 cups raspberry jam (optional) or 1 1/2 cups apricot jam (optional) or 1 1/2 cups apricot jam (optional)
- shortening (three parts oil and one part melted shortening for frying, to fill up a good two-thirds of fryer)
- Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract.
- Blend well and stir in most of the flour to form a soft dough.
- Knead by hand, machine or in bread machine (dough setting), adding flour as needed.
- The dough should have some body, not too slack, supple, smooth and elastic.
- Place in a greased plastic bag and refrigerate at least 2 to 4 hours or overnight.
- If you are in a hurry, allow dough to rest at least 20 minutes, then proceed.
- If dough has risen at all, punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls.
- Otherwise, roll dough out to about three-quarters of an inch.
- Using a two and half inch or three inch biscuit cutter, cut out rounds.
- Cover and let sit 15 minutes while heating oil.
- In a deep fryer, or heavy dutch oven, heat about four inches of oil or a combination of oil and melted shortening.
- Add the doughnuts to the hot oil (temperature should be about 375°F.) and fry until the undersides are deep brown.
- Turn over once and finish frying the other side.
- Lift doughnuts out using a slotted spoon and drain well on paper towels.
- To fill, make a small opening and spoon in jam or jelly, or just sprinkle lightly with regular or extra fine granulated sugar by shaking doughnuts in a paper bag.
- Test oil temperature: It's a good idea to try frying one doughnut to start with.
- Once the doughnut seems done, take it out and cut it open to see if the inside is cooked.