Friday, September 16, 2011

9-16-2011 Rosh Hashanah Meat and Chicken Recipe Ideas

I know I promised the meat and chicken recipes ideas yesterday, but I've been very involved in the current book I'm reading. I can't put it down, it's driving me mad. The name of the book is The Winter Rose, it's the sequel to The Tea Rose by Jennifer Donnelly. Both books are stunning sagas, I'm warning you, if you like to read and give them a shot, you will become obsessed. I'm excited because there is a third book to the series, and I'm going to start reading it the minute I finish with the second. Hopefully this reading business won't interfere too much with my cooking.

 Here are some ideas for Rosh Hashanah meats and chicken:

This first recipe is for my magical Apple Honey Barbecue Sauce. Once made, you pour it over a brisket or over chicken, and then bake the meat. It doesn't have a smokey barbecue taste you might expect, it is more of a sweet-n-sour sauce.

Apple Honey Barbecue Sauce

1 C. ketchup
1/2 C. seasoned rice vinegar
1/4 C. apple cider vinegar
1/2 C. apple juice
1/2 C. honey
1/8 C. soy sauce
1/8 C. parve worcestershire sauce
2 t. yellow mustard
3/4 t. garlic powder
1/4 t. black pepper
1/4 t. cayenne pepper
1/3 C. peeled and grated apple
1/3 C. grated onion

Place all the above ingredients except the grated apple and onion into a medium pan. Stir and bring to a boil. Stir often. Once the sauce has thickened slightly, add the grated apple and onion. Boil for another 10 minutes.

To make brisket:
Preheat oven to 300 degrees. Place the brisket in a baking pan. Pour the sauce over a brisket, and cover tightly with foil. Bake 3-4 hours, you will smell an amazing smell when it is ready. Remove from the oven and let stand covered for 20 minutes. Remove the foil. Remove the brisket to a cutting board, leaving the saucein the baking pan. Slice the brisket thinly against the grain. Return the sliced brisket to the baking pan. Store in the refrigerator until ready to reheat and serve. If you are going to be serving right away, recover the pan with foil and place back into the 300 degree oven, and bake for 30 more minutes, and then serve. You can also leave it in a 200 degree oven until ready to serve (no more than 3 hours).

To make chicken:
Preheat the oven to 350 degrees. Place a cut up chicken in a baking dish. Pour the sauce over the chicken. Place the chicken in the oven uncovered and bake for 1 and 1/2 hours.


Cranberry Roast

1 Chuck Roast
1 can cranberry sauce (whole berry or jellied)
1 8 oz. can tomato sauce
1 packet onion soup mix
1 onion thinly sliced

Preheat the oven to 300 degrees. Line a baking sheet with the thinly sliced onion, then cover that with the roast. In a small bowl mix together the cranberry sauce, tomato sauce, and onion soup mix. Pour the cranberry mixture over the roast. Cover tightly with foil. Bake for 3-4 hours. Remove from the oven and let stand on the counter for 20-30 minutes covered. Remove the foil, and place the roast on a cutting board, leaving the juices in the baking pan.  Thinly slice against the grain. Place the thinly sliced pieces back into the juice. Keep warm until ready to serve in a 200-250 degree oven.


Chicken Marbella
This recipe is my all time favorite chicken. I reserve making it for special occasions, such as Rosh Hashanah. It was in the Kosher Palette, although it is also in numerous other cookbooks.

1 C. pitted prunes
1/2 C. pitted green olives
1/2 C. capers with 3 t. liquid
1/4 C. fresh oregano, chopped
1/2 C. red wine vinegar
1/2 C. olive oil
1 head garlic, minced
kosher salt
1 chicken, cut into 8 pieces
1 C. firmly packed dark brown sugar
1 C. white wine
1/2 C. fresh chopped Italian parsley

Combine the prunes, olives, caper, liquid, oregano, vinegar, olive oil, and garlic, in a large shallow ovenproof dish. Season with salt and pepper to taste.

Add the chicken, tossing to coat. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350 degrees.

Uncover the chicken and sprinkle with brown sugar. Pour wine over the chicken and bake 1 hour covered.

Uncover and bake 30 minutes more or until golden brown. Can broil the skin if it is not browned.


Sweet-n-Sour Meatballs

1 lb. ground beef
1 egg
1 t. onion powder
1/2 C. bread crumbs
pinch of salt and pepper

1/2 C. white vinegar
1 (28 oz.) can tomato sauce, I use Hunts
1/2 C. brown sugar (may want to add more depending on how sweet you like the sauce)
1 T. soy sauce

In a large bowl mix together the ground beef, egg, onion powder, bread crumbs, and salt and pepper.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Form the meat mixture into 1 - 1.5 inch meatballs. Place the meatballs on the baking sheet. Bake for 20 minutes.

While the meatballs are baking, mix together the vinegar, tomato sauce, brown sugar, and soy sauce, in a large pot.

Remove the meatballs from the oven, and place them into the sauce. Cook the sauce over low heat, just until it starts to bubble.


I hope you have a nice weekend and Shabbat. Pin It

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