Page 126 - issue
P. 126
Juice of 1 orange Preheat the oven to 325˚ F. Heat oil in 1⁄2 tsp. orange or lemon zest (optional)
2 T. soy sauce a heavy bottomed roasting pan over
2 T. honey high heat. Mix wet ingredients (eggs, oil and
1⁄2 tsp. oregano sugar). Add dry ingredients (flour and
1 tsp. paprika Salt and pepper the brisket on both salt). If you plan to make apricot, rasp-
2 cloves garlic, minced sides. Place brisket in the pan and berry, or apple filling, add zest. (I
brown on both sides (this sears in the strongly dislike citrus with chocolate,
Skewers juices and flavor) about 5 minutes per caramel, pecan pie, or peanut butter,
1 lb. chicken breast, cut into bite-size side. Transfer brisket to a holding plat- or chocolate, so I omit the zest for
cubes ter and set aside. those flavors. But if you like it, go
2 onions ahead and add.)
1 box grape tomatoes Cut the celery and carrots into
1 can pineapple chunks chunks. Add celery, carrots, potatoes, Knead until the mixture is firm and
skewers garlic cloves, and onions to the oil and pliable. If the dough is too moist to roll,
salt sauté until golden. Remove to the hold- add more flour. (I sometimes have to
ing platter. add up to a cup more of flour, depend-
Combine marinade ingredients in a ing on the day!) Roll your dough to
zip-lock bag. Add the chicken, squeeze Add wine to the pan and deglaze – thickness of about 1⁄4-inch. DO NOT
out the air, and zip up. Marinate the scraping up all of the yummy bits from leave the dough out as it will get dry.
chicken at least an hour or up to 2 the bottom with a spatula. Add stock, Rather, cover with a wet paper towel
days. (Overnight is a nice amount of thyme, and rosemary. Reduce heat to a when you’re not using it. Cut out circle
time.) Cut up onions into chunks the simmer. Return vegetables, onions, with cookie cutter or drinking glass.
same size as the chicken. Skewer the garlic, and brisket to the pot. Cover You’ll be able to get about 30 three-inch
onions, tomatoes, pineapple, and tightly and place in oven for 3 hours circles. In the middle of each circle, put
chicken. Place them on a cookie sheet (until fork tender). the filling. Then fold and pinch one
and bake at 400˚ F. for 12 minutes. side, a second side and then the third
Makes 12 skewers Cool and refrigerate. After the fat side so the filling is still showing and
has congealed, remove it. Slice brisket you have a triangular shape. Bake at
JULIE’S GARLIC AND VEGETABLE thinly across the grain. Strain the liq- 350˚ 14 minutes or until golden brown.
BRISKET uid, keeping the garlic for the gravy.
I can eat brisket all the time! This (The vegetables can go back in the Apple Filling
brisket is filled with a roasted garlic roasting pan.) Puree the garlic with 1 4 apples, peeled, cored, and sliced
flavor. Don’t expect leftovers. cup of the liquid. Put the pureed mix- 1⁄4 c. sugar
ture with the rest of the liquid back in 1 tsp. cinnamon
3 T. olive oil the roasting pan with the sliced brisket. 1 T. lemon juice
2 lbs. brisket
20 cloves of peeled garlic Taste and adjust the seasoning as Combine apple slices, sugar, cinna-
1 bag frozen peeled pearl onions necessary. Reheat the brisket at 270˚ mon, and lemon juice in small pan.
2 large carrots until heated through and serve! Simmer on low heat until the sugar
2 large stalks celery dissolves and the apples soften (about
2 large potatoes sliced into thick circles APPLE HAMANTASCHEN 10 minutes).◆
1⁄2 c. red wine You can fill this dough with whatever Bracha Shor is owner of Sweet and
11⁄2 c. chicken broth you like. I really like a chocolate filling! Good Catering and can be reached at
1 tsp. dried thyme I included an apple filling. bshor@sweetandgoodcatering.com.
1 tsp. dried rosemary She will very enthusiastically respond
Salt and pepper Dough to any query. May Simcha ben Itzak
2 eggs Ber’s neshama have an aliya.
1⁄4 c. oil
2⁄3 c. sugar
1 tsp. salt
23⁄4 c. flour
118 u www.wherewhatwhen.com u
2 T. soy sauce a heavy bottomed roasting pan over
2 T. honey high heat. Mix wet ingredients (eggs, oil and
1⁄2 tsp. oregano sugar). Add dry ingredients (flour and
1 tsp. paprika Salt and pepper the brisket on both salt). If you plan to make apricot, rasp-
2 cloves garlic, minced sides. Place brisket in the pan and berry, or apple filling, add zest. (I
brown on both sides (this sears in the strongly dislike citrus with chocolate,
Skewers juices and flavor) about 5 minutes per caramel, pecan pie, or peanut butter,
1 lb. chicken breast, cut into bite-size side. Transfer brisket to a holding plat- or chocolate, so I omit the zest for
cubes ter and set aside. those flavors. But if you like it, go
2 onions ahead and add.)
1 box grape tomatoes Cut the celery and carrots into
1 can pineapple chunks chunks. Add celery, carrots, potatoes, Knead until the mixture is firm and
skewers garlic cloves, and onions to the oil and pliable. If the dough is too moist to roll,
salt sauté until golden. Remove to the hold- add more flour. (I sometimes have to
ing platter. add up to a cup more of flour, depend-
Combine marinade ingredients in a ing on the day!) Roll your dough to
zip-lock bag. Add the chicken, squeeze Add wine to the pan and deglaze – thickness of about 1⁄4-inch. DO NOT
out the air, and zip up. Marinate the scraping up all of the yummy bits from leave the dough out as it will get dry.
chicken at least an hour or up to 2 the bottom with a spatula. Add stock, Rather, cover with a wet paper towel
days. (Overnight is a nice amount of thyme, and rosemary. Reduce heat to a when you’re not using it. Cut out circle
time.) Cut up onions into chunks the simmer. Return vegetables, onions, with cookie cutter or drinking glass.
same size as the chicken. Skewer the garlic, and brisket to the pot. Cover You’ll be able to get about 30 three-inch
onions, tomatoes, pineapple, and tightly and place in oven for 3 hours circles. In the middle of each circle, put
chicken. Place them on a cookie sheet (until fork tender). the filling. Then fold and pinch one
and bake at 400˚ F. for 12 minutes. side, a second side and then the third
Makes 12 skewers Cool and refrigerate. After the fat side so the filling is still showing and
has congealed, remove it. Slice brisket you have a triangular shape. Bake at
JULIE’S GARLIC AND VEGETABLE thinly across the grain. Strain the liq- 350˚ 14 minutes or until golden brown.
BRISKET uid, keeping the garlic for the gravy.
I can eat brisket all the time! This (The vegetables can go back in the Apple Filling
brisket is filled with a roasted garlic roasting pan.) Puree the garlic with 1 4 apples, peeled, cored, and sliced
flavor. Don’t expect leftovers. cup of the liquid. Put the pureed mix- 1⁄4 c. sugar
ture with the rest of the liquid back in 1 tsp. cinnamon
3 T. olive oil the roasting pan with the sliced brisket. 1 T. lemon juice
2 lbs. brisket
20 cloves of peeled garlic Taste and adjust the seasoning as Combine apple slices, sugar, cinna-
1 bag frozen peeled pearl onions necessary. Reheat the brisket at 270˚ mon, and lemon juice in small pan.
2 large carrots until heated through and serve! Simmer on low heat until the sugar
2 large stalks celery dissolves and the apples soften (about
2 large potatoes sliced into thick circles APPLE HAMANTASCHEN 10 minutes).◆
1⁄2 c. red wine You can fill this dough with whatever Bracha Shor is owner of Sweet and
11⁄2 c. chicken broth you like. I really like a chocolate filling! Good Catering and can be reached at
1 tsp. dried thyme I included an apple filling. bshor@sweetandgoodcatering.com.
1 tsp. dried rosemary She will very enthusiastically respond
Salt and pepper Dough to any query. May Simcha ben Itzak
2 eggs Ber’s neshama have an aliya.
1⁄4 c. oil
2⁄3 c. sugar
1 tsp. salt
23⁄4 c. flour
118 u www.wherewhatwhen.com u
