Delicious Lamb for Passover AND Easter

   



Spring holidays are here, and to celebrate, we at Tonia's Kitchen have a dish that's equally at home at your Easter Dinner or your Passover Seder!  Judy Bart Kancigor, who wrote Cooking Jewish told Tonia she has a delicious braised lamb dish that's moist, tender and flavorful.  And the flavor comes from the brine.  She uses a coffee grinder to bring together a chicken stock brine made of cinnamon, black pepper, coriander, ginger, cloves, fennel, nutmeg, cumin, cardiman and allspice.  Judy then browns some onions in garlic and olive oil and adds it to the stock.  It's important to let the lamb rest in your refrigerator for a day, to really bring out those wonderful flavors. 

Moroccan Spicy Apricot Lamb Shanks

Source: “COOKING JEWISH: 532 Great Recipes from the Rabinowitz Family” by Judy Bart Kancigor

4 lamb shanks (about 1 pound each), visible fat removed

Kosher (coarse) salt to taste

2 tablespoons olive oil

2 medium-size onions, chopped

2 to 3 tablespoons coarsely chopped garlic

1 cup dry red wine

1 3/4 cups homemade chicken stock or 1 can (14 1/2 ounces) low-sodium chicken broth

Moroccan Spice Mix (recipe follows)

1 cup dried apricots

Black pepper to taste

1. Soak the lamb shanks in water to cover in a large bowl, changing the water frequently until it runs clear. (This will take about 15 minutes in all.) Remove the lamb shanks, dry them very well with paper towels, and then season them all over with salt.

2. Meanwhile, preheat the oven to 350°F.

3. Heat 1 tablespoon of the olive oil in a Dutch oven or other large, heavy, ovenproof pot over medium-high heat. Add the shanks and brown them on all sides, about 15 minutes altogether. Remove the shanks and set them aside.

4. Add the remaining 1 tablespoon oil to the pot, if necessary (you will need it if you have been diligent in removing all the visible fat from the lamb), reduce the heat to medium, and cook the onions until they are soft, about 10 minutes. Add the garlic and cook for 1 minute more. Remove the pot from the heat. Stir in the wine and deglaze the pot, scraping up all the crusty brown bits. Stir in the chicken stock and the spice mixture. Return the lamb shanks to the pot.

5. Place the pot in the oven and roast, covered, turning and basting the shanks frequently, for about 1 hour.

6. Add the apricots and continue roasting, covered, until the meat is very soft, about 1 1/2 hours.

7. Transfer the shanks to a platter and keep warm. Remove as much fat as possible from the sauce, using a spoon or a fat separator. Season the sauce with salt and pepper to taste.

Spoon the sauce over the lamb shanks and serve, passing any extra sauce in a sauceboat.

Serves 4 

Moroccan Spice Mix

2 thin cinnamon sticks (about 3 inches)

2 teaspoons black peppercorns

2 teaspoons fennel seeds

1 teaspoon coriander seeds

1 teaspoon ground ginger

1/2 teaspoon whole cloves

1/2 teaspoon ground nutmeg, or 2 slivers whole nutmeg

1/2 teaspoon cumin seeds

1/2 teaspoon ground cardamom or seeds of 12 pods

1/2 teaspoon allspice

Combine the spices in a spice grinder or coffee mill, and grind until fine and well mixed.

© 2015 by Judy Bart Kancigor    

 www.cookingjewish.com

A Taste of Tradition for Passover

   

This week begins the annual celebration of Passover. And in celebration of the traditional meal, or Seder, Tonia's Kitchen chatted with author Judy Bart Kancigor.  Judy wrote the book Cooking Jewish, and told Tonia about her Yemenite Haroset Truffles.  Haroset, is a ceremonial food eaten during the Seder, and it represents the labor and hardships endured by the Jewish people at the hands of a cruel ancient Egyptian Pharoah. 

To make the truffles, Judy takes dried fruit; things like figs, raisins and apricots.  She then forms the fruit into little balls using orange liqueur, and rolls it in dried almonds.  It makes for a very special holiday treat that doesn't have to be served only at Passover.

















Yemenite Haroset Truffles
Makes 16 to 20

  FOR THE TRUFFLES
⅓ cup (2 ounces) pitted dates
⅓ cup (2 ounces) dried figs
⅓ cup (2 ounces) raisins
⅓ cup (2 ounces) dried apricots
2½ tablespoons honey
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground cumin
¾ cup toasted coarsely chopped pecans
¾ cup slivered almonds, toasted
1½ tablespoons orange liqueur

FOR THE COATING
½ cup slivered almonds, toasted and finely ground
1. Combine the dried fruit, honey, and spices in a food processor and
pulse until smooth. Add the pecans, slivered almonds, and orange
liqueur, and process until just combined.
2. Form the mixture into balls 1 to 1½ inches in diameter. Roll them in
the ground almonds, and place them in individual fluted foil or paper
candy cups. Refrigerate, covered, until firm, at least 3 hours. These
will keep for up to 5 days in the refrigerator.

What Wine for Passover?

  

Gabe Geller from Royal Wine joined Tonia's Kitchen to talk about a question that may be as old as the Passover holiday itself. That is, which wine with your dinner. That's a topic that need not be mysterious. And like everything else wine, it depends on what you're eating. Gabe starts off with one his favorites, Essa from South Africa. He told Tonia the Essa Altera, is a sauvignon blanc-style that has high acidity. Gabe describes it as one of his favorites.

Yet another choice Gabe likes is a bottle from Lovatelli which is an Italian wine just launched a short time ago. It is a high-acidity red. As always, these wines are certified as
kosher. If lamb or brisket is on the menu, Gabe says a red like Merlot or Malbec should be in your glass. If it's fish or chicken, a white is best. Royal Wine has a number of ideas to make your Passover Seder great. Check them out here at Royal Wine's homepage.

A Traditional Taste for Passover

  

This week begins the annual celebration of Passover. And in celebration of the traditional meal, or Seder, Tonia's Kitchen chatted with author Judy Bart Kancigor.  Judy wrote the book Cooking Jewish, and told Tonia about her Yemenite Haroset Truffles.  Haroset, is a ceremonial food eaten during the Seder, and it represents the labor and hardships endured by the Jewish people at the hands of a cruel ancient Egyptian Pharoah. 

To make the truffles, Judy takes dried fruit; things like figs, raisins and apricots.  She then forms the fruit into little balls using orange liqueur, and rolls it in dried almonds.  It makes for a very special holiday treat that doesn't have to be served only at Passover.

















Yemenite Haroset Truffles
Makes 16 to 20

  FOR THE TRUFFLES
⅓ cup (2 ounces) pitted dates
⅓ cup (2 ounces) dried figs
⅓ cup (2 ounces) raisins
⅓ cup (2 ounces) dried apricots
2½ tablespoons honey
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground cumin
¾ cup toasted coarsely chopped pecans
¾ cup slivered almonds, toasted
1½ tablespoons orange liqueur

FOR THE COATING
½ cup slivered almonds, toasted and finely ground
1. Combine the dried fruit, honey, and spices in a food processor and
pulse until smooth. Add the pecans, slivered almonds, and orange
liqueur, and process until just combined.
2. Form the mixture into balls 1 to 1½ inches in diameter. Roll them in
the ground almonds, and place them in individual fluted foil or paper
candy cups. Refrigerate, covered, until firm, at least 3 hours. These
will keep for up to 5 days in the refrigerator.

Wine for Passover

 

Gabe Geller from Royal Wine joined Tonia's Kitchen to talk about a question that may be as old as the Passover holiday itself. That is, which wine with your dinner. That's a topic that need not be mysterious. And like everything else wine, it depends on what you're eating. Gabe starts off with one his favorites, Essa from South Africa. He told Tonia the Essa Altera, is a sauvignon blanc-style that has high acidity. Gabe describes it as one of his favorites.

Yet another choice Gabe likes is a bottle from Lovatelli which is an Italian wine just launched a short time ago. It is a high-acidity red. As always, these wines are certified as
kosher. If lamb or brisket is on the menu, Gabe says a red like Merlot or Malbec should be in your glass. If it's fish or chicken, a white is best. Royal Wine has a number of ideas to make your Passover Seder great. Check them out here at Royal Wine's homepage.

Lamb for BOTH Easter and Passover

  



Spring holidays are here, and to celebrate, we at Tonia's Kitchen have a dish that's equally at home at your Easter Dinner or your Passover Seder!  Judy Bart Kancigor, who wrote Cooking Jewish told Tonia she has a delicious braised lamb dish that's moist, tender and flavorful.  And the flavor comes from the brine.  She uses a coffee grinder to bring together a chicken stock brine made of cinnamon, black pepper, coriander, ginger, cloves, fennel, nutmeg, cumin, cardiman and allspice.  Judy then browns some onions in garlic and olive oil and adds it to the stock.  It's important to let the lamb rest in your refrigerator for a day, to really bring out those wonderful flavors. 

Moroccan Spicy Apricot Lamb Shanks

Source: “COOKING JEWISH: 532 Great Recipes from the Rabinowitz Family” by Judy Bart Kancigor

4 lamb shanks (about 1 pound each), visible fat removed

Kosher (coarse) salt to taste

2 tablespoons olive oil

2 medium-size onions, chopped

2 to 3 tablespoons coarsely chopped garlic

1 cup dry red wine

1 3/4 cups homemade chicken stock or 1 can (14 1/2 ounces) low-sodium chicken broth

Moroccan Spice Mix (recipe follows)

1 cup dried apricots

Black pepper to taste

1. Soak the lamb shanks in water to cover in a large bowl, changing the water frequently until it runs clear. (This will take about 15 minutes in all.) Remove the lamb shanks, dry them very well with paper towels, and then season them all over with salt.

2. Meanwhile, preheat the oven to 350°F.

3. Heat 1 tablespoon of the olive oil in a Dutch oven or other large, heavy, ovenproof pot over medium-high heat. Add the shanks and brown them on all sides, about 15 minutes altogether. Remove the shanks and set them aside.

4. Add the remaining 1 tablespoon oil to the pot, if necessary (you will need it if you have been diligent in removing all the visible fat from the lamb), reduce the heat to medium, and cook the onions until they are soft, about 10 minutes. Add the garlic and cook for 1 minute more. Remove the pot from the heat. Stir in the wine and deglaze the pot, scraping up all the crusty brown bits. Stir in the chicken stock and the spice mixture. Return the lamb shanks to the pot.

5. Place the pot in the oven and roast, covered, turning and basting the shanks frequently, for about 1 hour.

6. Add the apricots and continue roasting, covered, until the meat is very soft, about 1 1/2 hours.

7. Transfer the shanks to a platter and keep warm. Remove as much fat as possible from the sauce, using a spoon or a fat separator. Season the sauce with salt and pepper to taste.

Spoon the sauce over the lamb shanks and serve, passing any extra sauce in a sauceboat.

Serves 4 

Moroccan Spice Mix

2 thin cinnamon sticks (about 3 inches)

2 teaspoons black peppercorns

2 teaspoons fennel seeds

1 teaspoon coriander seeds

1 teaspoon ground ginger

1/2 teaspoon whole cloves

1/2 teaspoon ground nutmeg, or 2 slivers whole nutmeg

1/2 teaspoon cumin seeds

1/2 teaspoon ground cardamom or seeds of 12 pods

1/2 teaspoon allspice

Combine the spices in a spice grinder or coffee mill, and grind until fine and well mixed.

© 2015 by Judy Bart Kancigor    

 www.cookingjewish.com

Lamb For BOTH Easter and Passover

 



Spring holidays are here, and to celebrate, we at Tonia's Kitchen have a dish that's equally at home at your Easter Dinner or your Passover Seder!  Judy Bart Kancigor, who wrote Cooking Jewish told Tonia she has a delicious braised lamb dish that's moist, tender and flavorful.  And the flavor comes from the brine.  She uses a coffee grinder to bring together a chicken stock brine made of cinnamon, black pepper, coriander, ginger, cloves, fennel, nutmeg, cumin, cardiman and allspice.  Judy then browns some onions in garlic and olive oil and adds it to the stock.  It's important to let the lamb rest in your refrigerator for a day, to really bring out those wonderful flavors. 

Moroccan Spicy Apricot Lamb Shanks

Source: “COOKING JEWISH: 532 Great Recipes from the Rabinowitz Family” by Judy Bart Kancigor

4 lamb shanks (about 1 pound each), visible fat removed

Kosher (coarse) salt to taste

2 tablespoons olive oil

2 medium-size onions, chopped

2 to 3 tablespoons coarsely chopped garlic

1 cup dry red wine

1 3/4 cups homemade chicken stock or 1 can (14 1/2 ounces) low-sodium chicken broth

Moroccan Spice Mix (recipe follows)

1 cup dried apricots

Black pepper to taste

1. Soak the lamb shanks in water to cover in a large bowl, changing the water frequently until it runs clear. (This will take about 15 minutes in all.) Remove the lamb shanks, dry them very well with paper towels, and then season them all over with salt.

2. Meanwhile, preheat the oven to 350°F.

3. Heat 1 tablespoon of the olive oil in a Dutch oven or other large, heavy, ovenproof pot over medium-high heat. Add the shanks and brown them on all sides, about 15 minutes altogether. Remove the shanks and set them aside.

4. Add the remaining 1 tablespoon oil to the pot, if necessary (you will need it if you have been diligent in removing all the visible fat from the lamb), reduce the heat to medium, and cook the onions until they are soft, about 10 minutes. Add the garlic and cook for 1 minute more. Remove the pot from the heat. Stir in the wine and deglaze the pot, scraping up all the crusty brown bits. Stir in the chicken stock and the spice mixture. Return the lamb shanks to the pot.

5. Place the pot in the oven and roast, covered, turning and basting the shanks frequently, for about 1 hour.

6. Add the apricots and continue roasting, covered, until the meat is very soft, about 1 1/2 hours.

7. Transfer the shanks to a platter and keep warm. Remove as much fat as possible from the sauce, using a spoon or a fat separator. Season the sauce with salt and pepper to taste.

Spoon the sauce over the lamb shanks and serve, passing any extra sauce in a sauceboat.

Serves 4 

Moroccan Spice Mix

2 thin cinnamon sticks (about 3 inches)

2 teaspoons black peppercorns

2 teaspoons fennel seeds

1 teaspoon coriander seeds

1 teaspoon ground ginger

1/2 teaspoon whole cloves

1/2 teaspoon ground nutmeg, or 2 slivers whole nutmeg

1/2 teaspoon cumin seeds

1/2 teaspoon ground cardamom or seeds of 12 pods

1/2 teaspoon allspice

Combine the spices in a spice grinder or coffee mill, and grind until fine and well mixed.

© 2015 by Judy Bart Kancigor    

 www.cookingjewish.com

What's The Best Wine For Passover?

Gabe Geller from Royal Wine joined Tonia's Kitchen to talk about a question that may be as old as the holiday itself. That is, which wine with your dinner. That's a topic that need not be mysterious.

And like everything else wine, it depends on what you're eating. Gabe starts off with one his favorites, the Carmel Limited Edition from Israel, which he told Tonia, is Bordeaux-style red that has a bold flavor and is described as fruity.

Yet another choice Gabe likes is a bottle from the Herzog Wine Cellars of California. He says this Central Coast Vineyard produces a full-range of fine wines that are certified
kosher. As always, if lamb or brisket is on the menu, Gabe says a red like Merlot or Malbec should be in your glass. If it's fish or chicken, a white is best.

Royal Wine has a number of ideas to make your Passover Seder great. Check them out here at Royal Wine's homepage.

Brisket Goes Better With Coke

  



Admittedly, a Coca-Cola might not be the first thing you think of when creating a sweet and sour sauce for your Passover brisket, but that's why Levana Kirschenbaum is here.  Levana, who wrote the cookbook, The Whole Foods Kosher Kitchen told Tonia's Kitchen about her Sweet and Sour Brisket.  She told Tonia she uses Coca-Cola, plus red wine and onion, vinegar and brown sugar.  Blend it all in a food processor and pour over the brisket.  Then just cook it as you normally would.  Tonia asked Levana why Coke?  Levana said essentially, why not try it!  Good news, it worked!

Recipe-reposted from the New York Times

Ingredients

• 1 medium onion, peeled and quartered
• 1 two-inch piece fresh ginger, peeled
• 6 large cloves garlic
• ¼ cup Dijon mustard
• ½ cup dry red wine
• 1 ½ cups Coca-Cola or ginger ale
• 1 cup ketchup
• ¼ cup honey
• ¼ cup cider vinegar
• ¼ cup soy sauce
• ½ cup olive oil
• ¼ teaspoon ground cloves
• 1 tablespoon coarsely ground pepper or to taste
• 1 six- to seven-pound first-cut brisket, rinsed and patted thoroughly dry

Preparation

1. Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
2. Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
3. The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove.
4. Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.