September 2008 - The Parklander Magazine

RECIPES
Recipes for a Sweet New Year
Rosh Hashanah, the Jewish New Year, begins sundown on Monday, September
29th, and ends on Wednesday, October 1st. Some of our most treasured
memories come from traditional holiday dinners spent with family and friends. For
the holiday, we’ve gathered up some recipes from local congregants and other
sources that we thought you might enjoy. Hoping your holiday is a sweet one.
APPLE BEEF BRISKET
Submitted by Nancy Auerbach, B’nai Torah Congregation (Boca Raton)
1 brisket (4 to 5 pounds)
1 large onion, peeled and quartered
1 10-oz. jar apple jelly
1 /3 cup dry white wine
3 tablespoon Dijon mustard
2 to 3 scallions, sliced
1 /2 teaspoon salt
1 /2 teaspoon freshly ground black pepper
12 cloves peeled garlic (4 chopped and 8
smashed)
1 /2 to 3 /4 teaspoon curry powder (to taste
– this is an unusual ingredient for brisket
but very important in this dish!)
1 /2 cup to 1 cup apple juice (if needed)
Begin this brisket the day before you plan to
serve it. Place the brisket, onion, and garlic in a
large pot. Add water to cover and bring to a boil.
Reduce heat, cover and simmer for two and a half to
three hours or till brisket is tender, but not falling apart.
Allow this to cool slightly, and then refrigerate (in the cooking
liquid) overnight. The next day, drain brisket and discard cooking
liquid. Place the brisket in shallow roasting pan. In saucepan, combine
remaining ingredients, except apple juice. Heat until jelly melts. Brush about half
of the jelly mixture over the entire brisket. Bake at 325 degrees for 45 minutes,
basting about three times with remaining jelly mixture. Use it all! Remove meat
to cutting board to rest. Place roasting pan on a hot burner. If there are not a lot of
pan juices, add some apple juice to the pan and bring to a boil. Reduce pan
juices for 5 minutes and serve over sliced brisket. Garnish as desired.
CARROT SOUFFLÉ
Submitted by Nancy Auerbach, B’Nai Torah Congregation (Boca Raton)
2 (16-ounce) bags frozen crinkle cut carrots,
cooked according to package directions
and well drained
6 eggs
2 /3 cup granulated sugar
1 /4 cup all-purpose flour (use Wondra
flour if available) or cake meal
2 teaspoon baking powder
2 teaspoon vanilla extract
1 /2 cup butter or margarine, melted
1 /2 teaspoon ground cinnamon (or more
to taste)
1 /4 teaspoon ground nutmeg (or more
to taste)
Topping:
1 /2 cup corn flake crumbs or matzo meal
for Passover use
1 /3 cup plus 1 teaspoon brown sugar
1 /4 cup butter or margarine, very soft
1 /2 cup chopped nuts, optional
Preheat oven to 350 degrees. Place cooked carrots in mixing bowl.
Mash or puree carrots using an immersion blender or hand-held electric
mixer. Add eggs and sugar to carrots and mix well. Mix in flour, baking powder,
vanilla, butter, cinnamon and nutmeg. Puree until smooth. Pour into greased 3-
qt. round casserole dish.
Preparing the topping: Combine ingredients with a fork. Sprinkle over carrot mixture.
Bake one hour.
FFRUIT NOODLE PUDDING (KUGEL)
Submitted by Claire and Larry Gochman, members of Congregation Beth Shalom (Coconut Creek)
1 16 oz. can Fruit Cocktail, including juice
8 oz. package fine noodles
3 eggs, beaten
1 cup seedless raisins, optional
1 /2 tsp. nutmeg
2 tbsp. sugar
1 tsp. salt
1 tsp. cinnamon
pepper to taste
Cook noodles 15 minutes, drain and set aside. Mix together all ingredients in
large bowl. Add noodles and combine well. Grease a 9” x 12” pan and bake at
375 degrees for one hour.
80 SEPTEMBER 2008