Mazal Tov to Daniella and Nooriel!!!
Tuesday, March 25, 2008
Saturday, March 22, 2008
Friday, March 21, 2008
Pomegranate Chicken
Susie Fishbein deserves a Nobel prize for her cookbooks. This recipe for pomegrate chicken comes from her "Kosher by Design: Picture Perfect Food for the Holidays and Every Day". This dish has a huge impact with very little fuss - my kind of dish. It has become my family's second favorite dish - right after duck soup!
This recipe is for one chicken, either quartered or in eights. Multiply it as needed.
one chicken (quarters or eighths)
1 bottle pomegranate syrup
1 bottle pomegranate juice
1 cup crushed garlic
1 tablespoon black pepper
1/4 cup fresh mint.
Mix all the liquids and spices in a bowl. Place all the ingredients in a Ziploc storage bag and press out extra air. I let it marinate in the fridge for 3 or 4 days, turning daily. (Susie says up to 2 days, I've left it up to 4 with great results).
Heat olive oil in a wok. Place chicken in wok skin side down. The skin will stick to the bottom of the wok when brown, so turn over once carefully. When the second side is brown, remove from wok and place in an aluminum roasting pan. When all the chicken pieces have been browned and placed in the pan, add in the pomegrate marinade from the ZIploc bags. Pour some new concentrate on top of the chicken to create a glaze. Bake at 350 for an hour.
Serve garnished with fresh pomegranate seeds, fresh mint, atop basmati rice. Listen to your family rave :)
This recipe is for one chicken, either quartered or in eights. Multiply it as needed.
one chicken (quarters or eighths)
1 bottle pomegranate syrup
1 bottle pomegranate juice
1 cup crushed garlic
1 tablespoon black pepper
1/4 cup fresh mint.
Mix all the liquids and spices in a bowl. Place all the ingredients in a Ziploc storage bag and press out extra air. I let it marinate in the fridge for 3 or 4 days, turning daily. (Susie says up to 2 days, I've left it up to 4 with great results).
Heat olive oil in a wok. Place chicken in wok skin side down. The skin will stick to the bottom of the wok when brown, so turn over once carefully. When the second side is brown, remove from wok and place in an aluminum roasting pan. When all the chicken pieces have been browned and placed in the pan, add in the pomegrate marinade from the ZIploc bags. Pour some new concentrate on top of the chicken to create a glaze. Bake at 350 for an hour.
Serve garnished with fresh pomegranate seeds, fresh mint, atop basmati rice. Listen to your family rave :)
Hamatashen
The dough of these hamantashen is amazing. The dough is cake-like and the vanilla and almond extract give it a delicate, fruity taste. Instead of starting with a round cookie cut-out and pinching the edges together as a triangle, here you start with a round ball and shape it into a triangle. Make an indentation in the center for the filling.
Ingredients
2 sticks margarine
1 cup sugar
1 egg
2 egg yolks
6 teaspoons vanilla extract
6 teaspoons almond extract
juice of 1 lemon
3 cups flour
2 teaspoons baking powder
Ingredients
2 sticks margarine
1 cup sugar
1 egg
2 egg yolks
6 teaspoons vanilla extract
6 teaspoons almond extract
juice of 1 lemon
3 cups flour
2 teaspoons baking powder
Mix together and add water as necessary
Make balls of dough, flatten and shape like a triangle. Make deep indendation with your fingers for the filling. You can fill with jams, poppy seed filling, or chocolate. Blima used squares from a bittersweet chocolate, and it was great! My favorite chocolate to use is Rosemarie Pareve Truffle.
Wash the hamatashen with a egg and brown sugar mixture. Bake for 20 minutes at 300 C.
Mmmmmmmmmm
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