A Collection of Jewish Favorites …
Created by Mitch Forman, once an acclaimed chef in both Boston and California, the recipes below represent some of the most beloved foods served at Jewish festivals and events. Each one is fresh and flavorful … and easy to put together!
Roast Brisket
1 – 6 lb. whole beef brisket
10 cloves garlic, smashed
2 yellow onions (sliced)
4 carrots (sliced)
1-16 oz. can of tomato puree
1-16 oz. can of beef stock
Preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a sauté pan for 2 minutes and sear the brisket on each side for 3 minutes. Place the brisket over the onions and carrots in a large roasting pan. Cover the brisket with the smashed garlic, tomato puree and beef stock. Cover the pan and slowly cook the brisket for 90 minutes. When the meat is done pull it out of the pan and let it sit for 30 minutes. Slice the meat against the grain in ¼ inch slices and serve it with the onions and carrots. Take the remaining tomato broth and reduce it until it gets thick then pour it over the meat.
Yield: 8 – 10 servings
Latkes
4 large potatoes – peeled and grated
1 large onion – peeled and grated
4 large eggs
½ cup all-purpose flour
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil
4 oz. sour cream
4 oz. applesauce
Place the grated potatoes and onion in a colander and press lightly to remove most of the moisture and let stand 30 minutes. Place the potato mixture in a bowl, add the eggs and mix it in with your hands. Add the flour and mix thoroughly. Add the salt and pepper. Take an ice cream scoop of the potato mixture and place in your hands and then form a round patty (latke). Repeat eight times and place the patties on a baking sheet. Heat ½ cup of oil in a large skillet over medium heat. Place 4 latkes in the skillet and cook for 3 minutes or until the bottom is a golden-brown color. Turn the latkes over and cook another 3 minutes. When the latkes are done, place them on a paper towel to absorb some of the oil. Add the remaining oil into the skillet and cook the other 4 latkes just like above. Take one latke and put it on a plate and serve it with a dollop of sour cream and applesauce.
Yield: 8 servings
Hamantaschen
Poppy Seed Filling
½ cup milk
½ cup orange juice
½ cup sugar
zest of 1 orange
zest of 1 lemon
1 cup poppy seeds
½ cup raisins
2 oz. lemon juice
1 oz. vanilla
½ teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon nutmeg
Put the milk, orange juice, sugar and zest in a saucepan and cook over medium heat and bring to a simmer. Take the poppy seeds and grind them in a coffee grinder until the seeds are a powder. Take the poppy seed powder and raisins and simmer in the milk for 15 minutes making sure to stir the mixture frequently. Add the lemon juice and seasonings and mix thoroughly. Remove the mixture from the saucepan and place in a bowl and let cool in the refrigerator for 2-3 hours.
The Dough
3 large egg yolks
1 cup sugar
8 ounces sweet butter (softened)
zest of 1 lemon
3 cups all-purpose flour
1 teaspoon baking powder
½ tsp salt
2 large eggs (for the egg wash)
Place the egg yolks and sugar in a food processor and mix well. Add the butter, lemon zest and salt and mix gently. Add the flour, baking soda and salt slowly
while you pulsate the processor until it forms a ball. (Do not over mix). Take the dough and flatten it slightly on a floured surface and cover with plastic wrap and refrigerate for 1 hour. Preheat the oven to 360°F. Line 2 baking sheets with parchment paper. Take the dough and cut in half and place it on a surface with enough flour so the dough will not stick. Roll the dough to a ¼ inch thickness. Take a circle cookie cutter (3 inches in diameter) and cut out your Hamantaschen cookie and place on the parchment paper on the cookie sheet. Place a tablespoon of the poppy seed mixture in the middle of the cookie dough and fold in the sides to form a tri-fold cookie (see picture on page 16). Brush the top of each cookie with the beaten eggs. Bake the cookies until golden brown, (between 14-18 minutes) being careful not to burn the edges. Place the cookies on a wire rack and let cool.
Yield: 16 – 20 cookies
Israel Couscous Salad with Orange Balsamic Dressing
Salad
2 tablespoons of olive oil
2 cups Israeli couscous*
2 cups of water
1 – 8 oz. bag of fresh spinach, finely chopped
2 lbs. ripe tomatoes, diced
2 cucumbers, peeled and diced
2 red bell peppers, diced
4 oz. of feta cheese, crumbled
1 bunch chives, finely chopped finely chopped
¼ cup chopped fresh mint
*you may substitute regular couscous
Heat the olive oil in a medium saucepan and add the couscous. Cook for 3-4 minutes until the couscous is toasted. Add 3 cups of water and cook the couscous for 12-15 minutes until the couscous is soft to the touch. Drain and cool. In a large salad bowl add the shredded spinach. Add the couscous and cover with the tomatoes, cucumbers, red bell peppers, chives and feta. Sprinkle the fresh mint on the top. Drizzle with dressing right before serving.
Dressing
3 oranges
2 oz. balsamic vinegar
4 oz. olive oil
1 tablespoon Grey Poupon mustard (or similar)
Squeeze the juice of 3 oranges into a medium bowl with the vinegar and mustard. Add the olive oil in a slow stream to the vinegar and whip very fast with a wire whisk until the dressing is mixed very well and smooth.
Yield: 8-10 servings
