And the last few recipes:
I HATED brussels sprouts as a child…someone referred to them as Little Green Balls of Death at a Thanksgiving dinner years ago and the name stuck. At that moment I decided that I hated them and would never eat them ever again. Fast forward 20 years…my mom tried to convince me that roasted brussels sprouts are a totally different animal than the usual steamed bland version but I refused to believe her. I actually don’t know why I changed my mind and decided to try one but I did…and it changed my life. I’m a huge fan of roasted veggies in general (cauliflower, carrots, broccoli, etc.) and brussels sprouts are no different. Something happens in the roasting process…they become almost sweet, a little nutty, and absolutely delicious! If you’re a brussels sprouts hater, give this recipe a shot. It might just change your mind!
Roasted Brussels Sprouts with Pomegranate and Hazelnuts
-adapted from Bobby Flay for Food Network Magazine
1 1/4 lbs Brussels sprouts, trimmed and halved
2 tbs olive oil
Kosher salt and freshly ground pepper
1 tbs pomegranate molasses
1 tbs pomegranate juice
Arils (seeds) from 1 pomegranate
1/2 cup coarsely chopped toasted hazelnuts
Finely grated zest of 1 lime
1 tbs finely grated orange zest
Preheat the oven to 375 degrees F.
Put the brussels sprouts into a large ziploc bag and add oil, salt, and pepper. Shake to combine and spread on a baking sheet. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes. If some of them “accidentally” get a little burnt and caramelized, it’s really okay…they don’t look as pretty but I usually eat those ones right off the baking sheet before continuing with the recipe!
In a small bowl combine the pomegranate molasses, pomegranate juice, lime and orange zests. Transfer sprouts to a large bowl and add the dressing, toss to distribute dressing. Top with pomegranate seeds and hazelnuts. Season with salt and pepper as needed.
Roasted chicken is one of my favorite comfort foods. It makes the kitchen smell amazing and just tastes like family and home. If I’m ever having a bad day, roasted chicken makes it better! So anyway, I’ve been experimenting with different chicken recipes over the years and I think I’ve finally developed one that will become our household staple. It’s going to sound a little unconventional but trust me…like the brussels sprouts, it’ll change your world!
1 6-8 lbs. whole chicken, giblets removed, rinsed and patted dry
2 cups apple cider (or juice)
1 tsp garlic powder
1 tsp sweet paprika
Kosher salt and freshly ground pepper
Preheat oven to 375 F. Season chicken with salt, pepper, garlic, and paprika. Place chicken breast side DOWN in a roasting pan. Roasting the chicken upside-down allows the breast to stay moist and helps to crisp all the skin around the legs and thighs. It’s the most amazing way to cook a chicken ever! Cut apples, orange, and onion into wedges. Stuff half the orange, half the onion, and the apple inside the cavity of the chicken. Arrange the rest of the veggies and fruit around the chicken in the roasting pan. Pour cider into the bottom of the roasting pan. Place pan in the oven and roast for approximately 20 minutes per lb. Check temperature after the first hour and a half by inserting meat thermometer into thickest part of thigh. The chicken is done when the internal temperature reaches 165 F. When it’s done, remove from oven, tent with foil and let stand for 15 minutes before carving.
If you’d like to make a basic gravy, you can remove approximately 1 cup of the pan juices and drippings when the chicken is done. In a small saucepan melt 2 tbs of butter over medium what. When it’s melted and starting to bubble add 2 tbs of flour. Stir flour into the butter and you’ll see that it’s making a thick paste. Continue to mix until the paste becomes a light golden brown. At that time add the cup of reserved liquid to the pan and whisk to combine. Bring contents to a boil and turn down to a simmer. Simmer for 2-3 minutes until thickened. Serve immediately.
And finally, taiglach! There are countless ways to make this sweet dessert but my Rosh Hashanah favorite is a fried dough and nut creation. At Passover we make a gingered version with matzoh.
-adapted from a recipe printed in the Pittsburgh Post-Gazette
3 large eggs, slightly beaten
2 cups all-purpose flour
1/2 teaspoon salt
2 cup peanut oil
1 cup honey
1/2 cup toasted and coarsely chopped hazelnuts
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 cup toasted and coarsely chopped almonds
Put the eggs, flour and salt in a bowl; stir to make a soft dough. Turn the dough out onto a floured surface and knead it for a couple of minutes. Shape it into a ball, flatten it with your hands and sprinkle it lightly with flour.
Roll the dough out to a rectangle about 1/4-inch thick. With a sharp knife or pizza cutter, cut into 1/4-inch-wide strips and dredge these in flour. Then cut the strips into chickpea-size bits and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.
Heat the oil in a small saucepan and fry a handful of the bits at a time until lightly golden, stirring so that they are an even color. Drain on paper towels and cool. (You can also bake them, 1/3 at a time, on an ungreased cookie sheet on the middle rack of a preheated 400-degree oven for about 7 minutes).
In a 6-cup, heavy casserole, bring the honey to a boil and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon zest and lemon juice. Cook over lower heat 7 minutes longer, stirring constantly.
Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature (it will harden a little).