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Heirloom

KosherEye.com

apricot veal brisket

In our family we always looked forward to this special occasion dish which was lovingly made by my mother. I have updated it a bit (note the addition of liqueur) but it is still the same recipe inspired and created by my mom. One big difference is that she used to hand-sew the stuffing into the veal pocket. I use my trusty silicone bands.

Ingredients

5 lb. Veal brisket, with a deep pocket
1 bag dried apricots
1 12 ounce jar apricot preserves
1/4 cup apricot liqueur
½ teaspoon each garlic powder, black pepper, paprika

Soak apricots in water to softened, approximately 2 hours or more
Drain; then add apricots to liqueur and jam-- set aside

Stuffing Ingredients
½ cup olive oil
2-3 medium onions, chopped
6 pieces of celery, chopped
½ cup mushrooms, chopped
½ cup fresh parsley, chopped
2 cups bread crumbs, small croutons or matzo farfel
1 egg
¼ teaspoon each garlic powder, paprika and black pepper

Directions

Veal directions
Rinse and dry veal roast--Place in large roasting pan 
Season with paprika, garlic and pepper- If using stuffing, sppon it into the veal pocket, and tie together with silicon bands.
Add about 1 cup of water or vegetable broth to roasting pan
Cover all with a layer of parchment and then aluminum foil
Bake at 325 for about 2 hours - Drain most of grease/gravy
Pour 2/3 of apricot mixture over veal
Cover again- Bake until tender about another hour
Uncover and bake about 30-45 minutes more
Let cool thoroughly—or refrigerate overnight. Then slice between the bones
To serve-- reheat with loose foil cover. Pour rest of apricot sauce over about ½ hr before serving

Stuffing Directions
In a large fry pan, sauté vegetables and parsley in olive oil until translucent and softened
Separately, boil about 3 cups liquid - use water or mixture of vegetable broth, chicken broth and water
Add bread crumbs, croutons or matzoh farfel to fry pan; stir in hot liquid
Mix with spoon until all moistened; Cool for about half hour
Beat one egg and mix in gently; add paprika, pepper and garlic to taste
Stuff raw veal – and fasten with silicone bands (My mom used to sew this with coarse thread). Roast immediately
If you want to serve the stuffing on the side instead of in the veal, simply spoon it into an oven proof dish; lightly cover with parchment and then foil and bake about 35 minutes at 350.

Notes

We ask the butcher to crack the bones so slicing between the bones becomes an easy task.
Serves about 8 

 

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KosherEye.com

deconstructed meatballs

Deconstructed Meat Balls Simple Supper (Prep. time is about 10 minutes! )
Excerpted from Simply Gourmet
A Complete Culinary Collection For All Your Kosher Cooking
Photography by Moshe Wulliger
Artscroll/Shaar Press 

From Rivka Kleiman: You can serve this flavor-packed dinner on a bun or over rice, mashed potatoes or good old fashioned pasta. Best of all...it is an awesome dinner ready in just 30 minutes

Ingredients

2 Tbs Olive oil
1 Large onion, diced
2 cloves garlic crushed, 2-21/2 lbs. ground beef
1 14.5 ounce can fire roasted diced tomatoes
1/2 cup ketchup
1/2 cup water
1/2 cup finely diced sundried tomatoes (optional)
2 Tbs. dark Brown sugar
1-2 Tbs. hot sauce such as Frank's
2 tsp. chili powder
1 tsp. fish-free Worcestershire sauce

Directions

In a large saucepan, heat oil over medium . Add onions, sauté for 5 minutes until they begin to turn translucent. Add garlic and sauté for about 1 minute. Add beef stirring and breaking apart large lumps as it browns. Add diced tomatoes, ketchup, water and sundried tomatoes. Stir until combined. Add remaining ingredients. Stir until totally incorporated.
Lower heat; cover and cook for 20 minutes.
Remove cover; raise heat and cook until most of the liquid has cooked off. 

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KosherEye.com

Nanas_Mandel_Bread
By Stefanie Bailund–Witty, Culinary Student
at the Center for Kosher Culinary Arts

Ingredients

4 cups flour
2 tsp. baking powder
1-1/2 cup sugar
2 tsp. salt
4 eggs
2 sticks margarine
1-cup almonds, chopped
Cinnamon {for dusting}

Directions

With a hand mixer, cream together the margarine and sugar in a large bowl. Continue mixing and adding one egg at a time.
In a smaller bowl sift together the remaining dry ingredients. Add the dry mixture to the wet and mix until lumps are gone. Add in the almonds.
Chill in the refrigerator for at least an hour.
Preheat oven to 350 F. Prepare a baking sheet with parchment paper, and sprinkle it with cinnamon. Put the dough on a baking sheet and form into a loaf/ log shape. The dough will be very sticky. (I take a piece of wax paper and place it on top of the dough and slightly flatten the dough with a rolling pin, then shape the sides a little.)
Bake in oven for 35-40 minutes. Remove and let cool.
Once cooled slice the loaf width wise, like cutting a loaf of bread. Turn the pieces on their sides and bake again until golden brown, about 25-30 minutes.

Notes

Recipe: kosher, parve, dessert

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KosherEye.com

onion_cookies

This is a very special recipe to all in the extended KosherEye family. It is an heirloom, a recipe passed on from my mother and her sisters. It is a savory cookie – an easy to make cousin of a bialy and is delicious plain, or with a shmear of cream cheese. Some call it tzibeleh pletzel, some tzibeleh kuchen – we call it a delicious food memory redux.

Ingredients

1 very large onion, diced
4 cups plain flour, unbleached
2 teaspoons baking powder
1 ½ teaspoons salt or to taste
2 teaspoons poppy seeds (divided)
1 egg, lightly beaten
1 cup water
1 cup oil

Directions

Preheat oven to 350 degrees
Combine onions, egg, water and oil
Combine flour, poppy seeds, salt and baking powder
With hands, mix wet and dry ingredients together until just combined. (Over mixing will result in tough cookies)
Make balls approximately 1 ½ " in size
Flatten with rolling pin to approximately 1/4 -1/2 " thickness
Prick each cookie with a fork
Top with reserved poppy seeds

Place cookie on a greased (parchment covered) baking pan—
Bake 20-30 minutes or until golden
Makes about 20-24 cookies

Notes

A Note from baking historian and cookbook author Arthur Schwartz:
"These will never become crisp, no matter what temperature you bake them, how long you bake them, or how thin you roll them. The moisture of the onions will eventually soften them up, even if you manage to get a little snap in them when they come from the oven. Indeed, these taste best straight from the oven or, at least, reheated. I brought mine back to their prime by putting them on a baking sheet for 10 minutes in a preheated 350-degree oven." Cool on a wire rack while still on the pan. Best when used the same day but keeps well when kept in a tightly closed container.

If you would like to cook like a Jewish baker, we recommend the book Secrets of a Jewish Baker by George Greenstein, a second-generation baker, who baked on Long Island for many, many years. The book was his retirement project.

Recipe: kosher, snack, heirloom

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KosherEye.com

 mandel bread doily


This legendary heirloom recipe was created by a dear friend who is lovingly known as the "Mandel Bread Queen of Charleston, South Carolina". It is her signature recipe, requested by friends and neighbors. She once entered her recipe in the Pillsbury Bake Off. Had she called it “Biscotti”, her family says she might have won! You'll notice the southern twist. Most traditional mandel bread is made with almonds; this one combines good ole' southern pecans and apricot jam. By the way, the English translation of the German word mandel is almond...but obviously not in the south!

Ingredients

4 cups sifted flour
2 teaspoons baking powder
1 cup sugar 
1 pinch of salt 
1 teaspoon vanilla extract
1 teaspoon almond extract
4 lightly beaten eggs
1/2 cup vegetable oil
2 teaspoons (or more) cinnamon-sugar 

Preheat oven to 350
Sift dry ingredients (flour, sugar, salt, baking powder) into large mixing bowl. Whisk together. Make a well in the center and add beaten eggs, flavorings, and oil. Using dough hook of electric mixer, knead until dough comes away from the sides of the bowl. On a lightly floured board, divide into four sections and roll each piece into a rectangular log shape, about 1/4th inch thick. Spread with apricot preserves, and sprinkle with cinnamon/sugar mixture and chopped pecans. (Do not spread mixture too near the edges). Roll “jelly roll fashion; tuck in the ends, and place on parchment covered cookie sheets. You should have 3-4 rolls.  Bake about  30 minutes until lightly browned. While still warm, slice gently with serrated knife.  Turn each piece over; return to oven and bake about 20 minutes more. Let cool uncovered. 

Recipe: kosher, parve, dessert, heirloom

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