an attractive baking dish (this is dish
where you will serve the brisket) and
stack it horizontally, overlapping the
slices slightly (you want to shape this
to look like the roast again). Pour the
juices over the brisket, adding more
stock or broth if you like your brisket
“saucy” (I do.)
You may freeze the brisket at this
point and thaw a day ahead.
Reheat the beef by placing the foil
wrapped pan in a 250ºF oven for 1 or
more hours, until the meat is tender (if
the beef is not super-tender, warm it lon-
ger or as long as necessary). Adjust salt
and pepper in the pan juices to taste.
If warming for several hours, reduce
heat to 225ºF and cover with foil after the
first hour. Makes 8-12 servings. Reheat
gently before serving.
CHICKEN WITH TOMATOES,
OLIVES AND CAPERS
6 small boneless and skinless chicken
breasts (about 2 pounds)
Kosher salt and pepper to taste
1 cup matzah cake flour
3 Tbsp. olive oil
1 cup chopped red or Bermuda onions
2 tsp. chopped garlic
2 tsp. dried tarragon
5 cups diced plum tomatoes
3 Tbsp. balsamic vinegar
2 Tbsp. drained capers
½ cup pitted olives, chopped
1 cup dry white wine
½ cup fresh chopped parsley
Remove visible fat from chicken breasts
and flatten them lightly with a meat
mallet to uniform thickness. Season the
chicken with salt and pepper and dredge
in the flour. Set aside.
Heat the oil in a large nonstick skillet
over medium high heat. Add the chicken
breasts and sauté over medium-high
heat, turning the pieces often until lightly
browned, about 5 minutes (you may need
to do this in batches). Add the remaining
ingredients except parsley to the skillet (if
your skillet is not large enough, place the
sautéed breasts in a larger pot and add
the remaining ingredients). Bring the liq-
uid to a boil, reduce heat and simmer for
10 minutes, uncovered. Add half the pars-
ley and cook for 5 minutes more or until
the sauce has thickened. Serve the chick-
en with the sauce spooned over, alone, or
over hot, fettuccine. Makes 6 servings.
ROAST CHICKEN PIECES WITH GINGER-
ORANGE MAPLE GLAZE
2 3½-pound chickens, cut into 6 or 8
pieces, breast backbones removed, excess
fat trimmed (alternately you may purchase
individual parts such as breasts, thighs,
and drumsticks — figure one breast or
thigh or two drumsticks per person)
¼ cup olive oil
Kosher salt and pepper to taste
Glaze:
½ cup minced onion
1 Tbsp. minced garlic
1 Tbsp. mince ginger root
2 cups orange juice
½ cup maple syrup
¼ cup ketchup
1 Tbsp. dried dill weed
Grated zest of 1 orange or lemon
Salt and pepper to taste
Preheat oven to 425 o F.
Rub chicken pieces with olive oil and
sprinkle generously with salt and pepper.
Arrange the chicken, skin side down in
a large disposable aluminum pan or in
one or two large roasting pans (it’s OK to
crowd the chicken). Roast the chicken for
15 minutes (if you have two ovens, put
one pan in each oven if using more than
one pan; if you have one oven, place pans
on separate shelves and switch positions
during the second cooking.) Use tongs
(not a fork) to turn the chicken over and
cook for 15 minutes more. NOTE: You
may prepare the chicken up to this point a
day ahead and finish cooking the day you
plan to serve it.
While the chicken is cooking, make
the glaze. Combine all glaze ingredients
except salt and pepper and bring to a
boil over high heat. Reduce the heat to
medium and cook, stirring frequently, for
about 15 minutes.
Remove chicken from the pan(s) and
strain pan juices. Add 1 cup of stained
juices to the pan and cook for 10 minutes
more. Discard remaining juices or keep
for another use. Place the chicken back in
the pan, skin side up, and drizzle the glaze
over. Roast, uncovered, for 20 minutes
more. Makes 12 servings.
SPAGHETTI SQUASH KUGEL
5-6 pound spaghetti squash
1 cup sugar
¹⁄³ cup vegetable oil
6 large eggs
½ cup potato starch
2 tsp. ground cinnamon
1 tsp. salt
Preheat oven to 350 o F. Spray a 9- by
13-inch baking dish or tube pan (bundt)
with nonstick cooking spray. Set aside.
Use a sharp knife to split the squash in
half and use a spoon to remove the seeds
and strings (If you’d like to cut the squash
into 4 pieces, that’s OK, too.) Place the
halves, cut-side down, in a microwave-
safe dish large enough to hold them (you
may need to cook the squash “in batches”
if your microwave oven is small). Add ½
cup water to the dish. Cover the dish with
plastic wrap and microwave on “high” for
7-10 minutes.
Remove from oven to check doneness.
Using a fork, pull at the squash flesh. It
should separate easily into strands if it’s
done. If not, return to microwave, cover
and cook for 3-4 minutes more and check
again. When tender, allow to cool.
Combine sugar, oil, eggs, starch, cin-
namon and salt in a large bowl and whisk
well.
Scrape squash onto a cutting
board. Measure about 8-9 cups of squash
and add it to the bowl. I find it’s easiest to
toss all this together with your hands to
mix (or use a spoon).
Transfer the mixture to the prepared
baking dish and bake for 45 minutes (the
tube pan will take longer, so bake for 1
hour). If the kugel is set, remove from the
oven; otherwise cook until the mixture
is set and golden. Allow to cool for 10
minutes before serving (allow the bundt
to cool a bit longer). Can be made a day
ahead and reheated at 250 o F for 30 min-
utes. Makes 15-18 servings.
¼ cup toasted sunflower seed kernels
Combine the ingredients for the dress-
ing in a bowl and whisk well.
Combine all the salad ingredients in
a large bowl, pour the dressing over and
stir to combine. Refrigerate for at least
1 hour before serving, stirring once or
twice. Makes 8-12 side dish servings.
SEPHARDIC APPLE AND
DRIED FRUIT CHAROSET
There are countless recipes for charoset.
This one uses fresh apples and some
dried fruits. While some people cook and
puree this mixture to a paste, I prefer my
charoset slightly chunky and uncooked.
SCALLOPED POTATOES
¼ cup (½ stick) butter or margarine
¼ cup matzah cake meal
4 cups chicken or vegetable broth or non-
dairy “milk”
Salt and pepper to taste
2 Tbsp. dried parsley flakes
8 cups russet potatoes unpeeled and
sliced
Preheat oven to 375 o F. Spray a 9- by
13-inch pan or equivalent ceramic or glass
baking dish with nonstick cooking spray
or brush with melted butter or margarine
(should be attractive because you will
serve the potatoes in the baking dish).
Make the sauce: Melt the margarine
in a large saucepan over medium-heat.
Add the cake meal and stir for 1 minute.
Add the liquid (broth or milk) and bring
to a low boil, stirring often. Reduce heat
to medium and whisk until the liquid
thickens to a pancake batter consistency.
Add the parsley and stir. Add salt and
pepper to taste (the mixture should be a
bit salty to balance the blandness of the
potatoes).
Layer the potatoes in the prepared
dish, standing the slices up in the baking
dish to allow the sauce to penetrate the
potatoes. Ladle the sauce over potatoes
(use all the sauce).
Cover with foil and bake for 30 min-
utes. Uncover and bake one hour more.
Allow to stand for 10 minutes before
serving. Makes 8-12 servings.
ABC SALAD
(ANNABEL’S BROCCOLI CRUNCH SALAD)
Dressing:
¾ cup mayonnaise
¼ cup vinegar, red wine or cider pre-
ferred
1 tsp. minced garlic
Salt and pepper to taste
Salad:
6 cups finely chopped broccoli florets
and stems (about 2 medium broccoli
crowns)
½ cup finely diced celery
½ cup finely diced carrot
½ cup chopped red bell pepper
¾ cup finely diced red onion
1 cup dried cranberries or golden raisins
1 pound, approximately, sweet apples
or pears (Golden Delicious are a good
choice), peeled or unpeeled, cut into
chunks
1 cup pitted dates
1 cup golden raisins (soaked for 1 hour
in warm water)
1 cup dried figs, any variety (tough stem
removed)
2 cups walnuts
Juice and grated zest of 1 orange
½-1 cup red wine
2 Tbsp. honey, or more to taste
Combine all ingredients in the bowl
of a food processor and pulse until well
chopped. Adjust seasonings to taste and
transfer the mixture to a serving dish.
Cover and chill until a few hours before
servings. Serve at room temperature.
Makes 12 or more servings.
ROASTED DILLED ROOT
VEGETABLES WITH GARLIC
Sometimes I’ll add 8 ounces of brussels
sprouts (though not a root vegetable),
halved to this dish for color and texture.
2 cups peeled, diagonally sliced carrots
(thin ovals or rounds)
2 cups, peeled diagonally sliced parsnips,
(thin ovals or rounds)
8 oz. fingerling potatoes, scrubbed and
cut lengthwise in halves
1 medium onion, trimmed, peeled and
halved, each ½ cut into quarters
1 large sweet potato, peeled and cut into
1-inch cubes
10 garlic cloves, peeled
Kosher salt and fresh ground pepper to
taste
Extra-virgin olive oil
¼ cup fresh chopped dill
Preheat the oven to 400 o F. Line a
rimmed baking sheet with parchment.
Put all the vegetables in a large bowl
(not the dill). Season well with salt and
black pepper, about 3 Tbsp. olive oil,
and toss them your hands to coat them
evenly.
Arrange the vegetables on the prepared
baking sheet and cook until they are
beginning to brown, about 20 minutes.
Test for doneness. They should be tender
but not mushy (they will continue to
cook as they cool). Toss with the fresh dill
and serve warm or at room temperature.
Drizzle with balsamic vinegar, if desired.
Makes 8 servings. •
jn
March 22 • 2018
47