Josh’s Brisket

This brisket is savory and so good I’m making it a second time.

Preheat oven to 325 f

Ingredients:

4-5 Lb brisket rinsed and patted dry

4 roma tomatoes diced coarsely

2 med yellow onions sliced thin

18 large cloves of garlic

1/2 cup olive oil

1/2 cup brown sugar

1/2 cup Balsamic vinegar

1/3 cup good quality apple juice

smoked paprika

salt and pepper to taste

6 carrots chopped ~3/4″

Sprinkle the brisket with olive oil, then rub with Salt and pepper to taste. place in 9×13 pan, fatty side down.  Mix all other ingredients except for the carrots in a large bowl and toss together, then spread over and around the brisket and cover with foil. Bake for three hours, checking and basting once an hour.  After two hours add the carrots to the dish. Once done move the carrots to a separate dish, with as little of the  fat as possible. Let cool (preferably overnight but I only let it rest a half hour) and then slice against the grain(Rebekka)reheat in oven for 30 minuets at 300 covered if needed. Serve with Matzah apple pudding.

“Poofen” Kooken

aka: Dutch Babies for a delicious puffed morning treat!

– 6 eggs
– 1 1/2 cup milk
– 1 cup flour
– 3 tbsp sugar
– 1 tsp vanilla
– 1/2 tsp cinnamon
– 1/4 lb. butter
– 3 apples, peeled and sliced (Granny Smith’s are great)
– 2 tbsp brown sugar
– 1/2 tsp. salt

Oven: 425
In a large bowl mix: eggs, milk, flour, sugar, vanilla, salt and cinnamon until blended. (lumps ok)

Put butter in a 9″x13″ baking dish and melt (less than 1 minute).
Put apples in the dish, and back into oven until butter sizzles (do not let brown).

Remove dish from oven and pour batter over apples and sprinkle brown sugar on top. Bake for about 20 minutes or until puffed and brown.

Eat immediately! Great with maple syrup.
(This can also be baked in individual servings).

Lisa’s Latkes

Latkes for a crowd:

Line a large bowl with a double layer of fine mesh cheese cloth.  Ultimately, you will be dumping all the grated vegetables into this, pull up the sides, and twist and squeeze them to release ALL the watery liquid into the bowl.

– 8 lbs of “all purpose” potatoes (Russets are fine)

– 1/2 pound of parsnips

– 4 large carrots, if desired

– 2 very large globe onions

– 6 eggs, beaten

– Salt and Pepper

– 1/4 cup flour or matzoh meal

Use large side of “box” grater, or grating disk of food processor – (if using food processor, cut vegetables in chunks that will fit the feed tube. ) As you grate, dump the batches into the prepared bowl with cheese cloth.

When all the grating is complete, gather up the vegetables inside the cheese cloth, twist as tight as possible, and squeeze as hard as you can to get the water, liquids out, OVER THE BOWL TO CATCH THE LIQUID!

After you squeezed this, loosen it up, toss the contents around, twist it up and squeeze some more.  The goal is to get as much liquid out as possible.  Now put these vegetables in a large mixing bowl.  Slowly pour all of the potato water out of the first bowl you get to the layer of white sticky stuff at the bottom.  This is the potato starch.  Scrape this into your mixing bowl with the shredded vegetables.  Add 6 beaten eggs, plenty of salt and pepper and the matzoh meal.  Toss very well.

Put a large, heavy bottomed skillet on the stove, and heat.  When hot, pour in enough oil to cover the bottom by 3/4 of an inch.  Let this heat until a little pinch of the potato batter sizzles it hits the pan.  Use a tablespoon and slide in the batter, heaping spoonful by heaping spoonful, and use the back of the spoon to somewhat flatten your lattes. When you see them browning on the underside, flip them..

Make sure you flip them in time – You do not want to burn them, and thus ruin the oil.  (If a latke burns, carefully dump the oil out, clean the pan and start again. )

Drain on paper towels.  Serve with home made apple sauce and sour cream.   Serve immediately.

Strawberry Salad

I know it is out of season, but now you can dream of your summer salads! This one is so good, even Naomi likes it.

Make the Dressing:
– 1/3 cup sugar
– 1/2 cup vegetable oil
– 1/4 cup wine vinegar
– 2-3 cloves garlic, minced
– 1 tsp paprika
– salt and pepper to taste

Put in a jar, shake and chill.

Mix salad ingredients:
– 1 head of butter lettuce, cut in small pieces
– 1 head romaine lettuce, cut in small pieces
– 1 cup shedded Monterey, Jack cheese (paremsen works well too)
– 2 cups (I put lots more) strawberries, sliced

Glaze walnuts:
– 1/2 cup walnuts or pecans
– 2 Tablespoons sugar

– oil a baking sheet with vegetable oil, lightly and set aside
– place 1/2 cup walnuts, chopped with sugar in a skillet over high heat and stir with wooden spoon as sugar dissolves and carmalizes. Stir continuously to lightly toast the nuts and coat with sugar. When walnuts and sugar are dark amber and golden brown, quickly remove them from the pan onto the baking sheet. spread out the walnuts with a
spoon and cool completely. Break the walnuts into pieces.

Mix everything together and enjoy! Serve cold!

Michelle M.’s Famous Challah

Michelle M.’s Challah

This recipe works well in a bread machine.

Pre-heat your oven 350 degrees.

Mix ingredients in the order presented into the bread machine:
– 2.5 tsp active dry yeast (one packet)
– ¾ cup plus 2 tbsp WARM water
– ¼ cup sugar
– 1 tsp kosher salt
– 4 tbsp Nucoa margarine (for parve bread) or butter
– 2 eggs
– 3 cups flour

Set bread machine to “dough only” mode and start. The cycle should take 1.5 hours.

When dough is complete, gently dump the dough onto a lightly floured surface. Handle as little as possible to retain air in the dough. Cut into thirds for Shabbos and into sevenths for Rosh Hashanah.

Get a baking sheet and cover with parchment paper. Lightly lift the dough segments from one end and then the other allowing each to gently stretch and lengthen. Place each segment onto the parchment paper on the baking sheet and braid.

Apply yolk of one egg to the top of your loaf. Sprinkle with Kosher salt. Place in pre-heated oven and bake at 350 for 24 minutes. Remove from sheet immediately and enjoy!

Makes great French Toast if there are any leftovers (rarely happens for us)!

Apple Cake

Shana Tova!

Apple Cake (Pareve)
California Kosher Cookbook
Linda Spivack

Preheat oven 350 degrees. In large mixing bowl, combine the ingredients listed below in the following order:
– 3 cups flour
– 2 1/2 cups sugar
– 1 cup oil
– 4 eggs
– 1/2 teaspoon salt
– 1/3 cup OJ
– 2 1/2 teaspoons vanilla extract
– 3 teaspoons baking powder

In a seperate bowl combine:
– 6 thinly sliced, peeled, apples
– 2 teaspoons cinnamon
– 3 teaspoons sugar

Then, grease and flour angel food (tube) cake pan. Pour one layer of batter, then one layer of apples into pan. Alternate layers ending with apples on top.

Bake for 2 hours. (Yes 2 hours!) Cool 15 minutes. Invert and cool completely. A wonderful Rosh Hashana or break the fast or any time treat! Enjoy!