Jewish Fusion

This recipe is a variation on the traditional Jewish hot beef and  vegetable borscht. It has been enhanced by the addition of seasonings that are more typical of Creole cooking. It would be hard to imagine two cultures which are farther apart than these. Yet, the result is a much more exciting version of an old standard.

Ingredients:

• ¼ cup vegetable oil
  1 ½ cups chopped onions
  1 ½ pounds of lean beef, cubed into
  ½ inch pieces
  1 cup shredded potatoes
  ¼ cup cider vinegar
  5 cups of beef stock
  3 small bay leaves
  1 cup shredded onions
  3 cups shredded green cabbage
  2 cups shredded carrots
  2 cups shredded fresh turnips
  2 cups shredded fresh beets
  4 Tablespoons unsalted butter
  or pareve margarine
  sour cream (optional)

Adapted from a brisket recipe by Marlene Sorosky Gray, a Danville cookbook author and authority on Jewish holiday cooking. Brisket is much easier to slice when cold, so plan to make this at least one day ahead.

Ingredients:

• 1 cup dry red wine
  1 cup beef broth
  1/4 cup pure cranberry juice (unsweetened)
  1/2 cup water
  1/4 cup honey
  3 tablespoons all-purpose flour
  1 onion, halved and sliced
  4 cloves garlic, minced
  2 tablespoons chopped fresh rosemary
  4 pounds beef brisket, trimmed of fat
  Salt and pepper to taste
  6 ounces portabello mushrooms, thickly sliced, then cut in thirds
  1 cup dried cranberries

Instructions:

• Preheat oven to 300º. In a roasting pan, whisk together the wine, broth, juice, water, honey and flour until the flour has fully dissolved.
• Stir in the sliced onion, garlic and rosemary. Season the brisket with salt and pepper.
• Place the meat in the pan, fat side up. Spoon some of the sauce over the top.
• Cover tightly and bake for 4 hours, basting every hour until tender when pierced with a fork.
• Remove from oven. Transfer brisket to a sheet of heavy-duty aluminum foil.
• Cool to room temperature, then wrap in foil and refrigerate for up to 2 days.
• Pour sauce into a bowl, cover and refrigerate for up to 2 days.
• About an hour before serving, preheat oven to 375º.
• Slice the cold brisket thinly and on the diagonal against the grain.
• Overlap slices in roasting pan.
• Remove any surface fat from the sauce, reheat the sauce and pour it over the meat.
• Add mushrooms and dried cranberries, pushing them into the sauce.
• Cover and bake until meat is heated through and mushrooms are tender, about 1 hour.

Serves 6 to 8

Try these other great brisket recipes:

Five Spice Brisket

Brisket with Apricots

Here’s a quick and easy potato latkes recipe that you’ve probably never considered before.

Ingredients:

• 2 pounds Yukon Gold potatoes
  1 medium onion
  4 cloves garlic, minced
  ¾ cup packed fresh basil leaves, very finely chopped
  3 eggs whisked
  ½ cup grated Parmigiano-Reggiano cheese
  2 Tablespoons extra-virgin olive oil
  1 teaspoon salt
  ½ teaspoon freshly ground pepper

Directions:

• Preheat oven to 350°F.
  Coat a 12-cup muffin pan with cooking spray.
  Peel potatoes, then grate them in a food processor using the grating disk.
  In a colander, rinse the grated potatoes under cold water.
  Squeeze out the water in small batches between your hands over the sink to remove excess moisture.
  Then grate onion in the food processor.
  Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper.
  Place a ½ cup of the potato mixture into each muffin cup, packing the mixture firmly.
  Bake the latkes until lightly browned and firm, 45 to 50 minutes.
  Cool in the pan on a wire rack for 10 minutes before unmolding.

Recipe adapted from EatingWell.com

This delicious potato latkes recipe was adapted from the Food Network Kitchens.

Ingredients

• For the Chunky 5-spice Applesauce:
  6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks
  1 Tablespoon lemon juice
  1 Tablespoon apple cider
  1 teaspoon lemon zest
  1/2 teaspoon Chinese 5-spice powder
  1 tablespoon brown sugar

For the Latkes:

• 1 pound sweet potatoes, peeled
  1/2 pound parsnips, peeled
  Salt
  ¼ cup flour
  2 large eggs
  ¼ cup vegetable oil

Directions:

• For the applesauce:
  In a large saucepan over medium heat, combine the apples, lemon juice, apple cider, lemon zest, 5-spice powder and brown sugar and stir to mix well.
  Cook for 10 to 15 minutes until apples begin to break down, but are still chunky.
  Remove from heat and cool.

For the latkes:

• In a food processor, using the grating disk, grate the sweet potatoes and the parsnips.
• Combine potatoes and parsnip in a large bowl.
• Season with salt and toss to combine.
• Add flour and stir to distribute evenly.
• Add eggs and stir well.
• In a large non-stick sauté pan over medium heat, heat 2 tablespoons of cooking oil
• Form the potato mixture into 3-inch latkes that are about ½ inch thick.
• Fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper-towel lined plate and season with salt.
• Repeat this procedure with all of the potato/parsnip mixture, adding more oil as necessary.
• Serve with the apple sauce.