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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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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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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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FeinMandelbrot

An heirloom recipe by Ronnie Fein, a cookbook author and cooking teacher in Stamford, CT. Her latest book is Hip Kosher. Visit her food blog, KitchenVignettes, at www.ronniefein.com, and follow her on Twitter at @RonnieVFein.

Ingredients

1/2-cup butter, margarine or parve margarine like Earth Balance Buttery Spread
1-cup sugar
3 large eggs
3 cups all-purpose flour, approximately
2-1/2 teaspoons baking powder
1-tablespoon brandy or apple or orange juice
1 teaspoon almond extract
1/4-teaspoon salt
1/2 cup chopped nuts
1/3 cup cut up candied cherries
1/3 cup chocolate chips
1/3-cup raisins

Directions

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. Cream the butter and sugar together in the bowl of a mixer set at medium speed for about 2 minutes or until creamy and well blended. Add the eggs one at a time, beating after each addition. Add the flour, baking powder, brandy, almond extract and salt, and beat at medium speed until the ingredients are thoroughly blended. Blend in more flour if the pastry is very sticky. Fold in the nuts, cherries, chocolate chips and raisins.
On a well-floured surface, divide the dough into halves or thirds and shape each piece into an oval loaf about 1-1/2 inches thick. Place the loaves on a cookie sheet. Bake for 25-30 minutes if you've divided the dough into thirds, 40 minutes if you make two loaves, or until the loaves are golden brown. Remove from the oven and let cool. Serve sliced, as is, or toast the slices for extra crispness.

Notes

Makes 2 or 3 loaves.

Recipe: kosher, dairy or parve

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Fein_HoneyCake

An heirloom recipe by Ronnie Fein, a cookbook author and cooking teacher in Stamford, CT. Her latest book is Hip Kosher. Visit her food blog, KitchenVignettes, at www.ronniefein.com, and follow her on Twitter at @RonnieVFein.

 

Ingredients

3-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-teaspoon baking soda
1/2-teaspoon salt
1-teaspoon cinnamon
1-teaspoon ground ginger
1/4 teaspoon grated nutmeg
1-1/2 tablespoons grated fresh orange peel
2 teaspoons grated fresh lemon peel
2 cups honey
1-cup strong coffee
1/4-cup vegetable oil
4 large eggs
3/4-cup sugar
Sliced almonds, optional

Directions

Preheat the oven to 325 degrees. Lightly grease two 9" x 5" loaf pans. Line the pans with parchment paper, then lightly grease the paper. Set the pans aside.
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together into a bowl. Stir in the orange peel and lemon peel and set aside.
Heat the honey, coffee and vegetable oil together over low-medium heat for a minute or two, just enough to blend them together easily. Set aside to cool.
In the bowl of an electric mixer set at medium speed, beat the eggs and sugar for 2-3 minutes or until well blended.
Add the honey mixture and blend it in thoroughly. Add the flour mixture and blend it in thoroughly. Spoon the batter into the prepared pans. Scatter some sliced almonds on top if desired.
Bake for about 1-1/4 hours or until a cake tester inserted into the center comes out clean. Cool in the pans for 15 minutes then invert onto a cake rack to cool completely.

Notes

Makes 2 cakes

Recipe: kosher, parve

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