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Rosh Hashanah Planning

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Already? So not ready this year. I'm on strike for chicken soup and matzoh balls, it's too warm to have all that steam in the kitchen, and I don't have time. Dan isn't around to complain. I did make a huge brisket with sundried tomatoes over the weekend, so that's in the freezer and ready to go, along with the challot.

Here's my thinking, subject to change, as always.

I'll have either 15 or 19 people this year, and will hopefully be told for sure by Friday. (Just.. .don't ask, really)

Apps--Middle Eastern spreads with pita and crudetes--hummus, baba ganoush, mouharaha (pomegranate-walnut spread), tzatziki (bought, because I am not a crazy person)

Geflte fish (frozen, cook and cool Friday)
Challah
Apples and honey

Brisket with sundried tomatoes (frozen, defrost in fridge Friday)
Grilled Vegetable Platter—asparagus, peppers, onions, zucchini, eggplant, tomatoes (late afternoon)
Pomegranate-roasted Carrots (before dinner)
Baked Potatoes? Or mashed?(before dinner)
Salad (Sat)
(an additional dish if there are more people)

Gina's honey-ginger gelato (Friday, churn Saturday am)
Peaches stuffed with amaretti and cocoa (prep Saturday, reheat before serving)
Mom—dessert
Karen-honey cake
Fruit salad

Weekend before—Brisket, freeze. go to farm for peaches and apples
Thursday—Costco—melon, plum tomatoes, asparagus, mini carrots, raspberries, strawberries, peppers
Thursday—Russo’s—lavender eggplant, zucchini, pomegranate, potatoes, other fruit, potatoes, lettuces, amaretti
Thursday, take brisket out of freezer, put in ice cream bowl
Friday--Middle-Eastern stores for apps
Friday afternoon--cook gefilte fish, prep veggies for grilling
Sat after services--churn gelato, stuff peaches, grill veggies, carrots. Potatoes?

Brisket recipe here:

Brisket with Sundried Tomatoes

1 5-6 lb brisket, well trimmed

3 Tbs. olive oil
1/2 cup flour, with some salt and pepper mixed in
2 red peppers, sliced into strips
2 big onions, sliced
4 cloves garlic, minced

1 cup sundried tomatoes

1/4 cup ketchup. Yup.
2 cups red wine
2 cups good quality beef broth
2 Tbs. brown sugar
few stalks parsley
fresh ground pepper

Trim the fat from brisket, then lightly flour all sides. Heat the oil in a heavy pan, and sear both sides of the meat. (You may need to cut the brisket if its large) Remove.

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Saute the onions and pepper in the oil until just beginning to wilt, then add garlic. Put the sundried tomatoes and some of the peppers/onions on the bottom of a a large roasting pan or dutch oven. Place the meat into the pan or pot and cover with the remaining vegetables. Mix together the rest of the ingredients, and pour over the meat and vegetables. Add more wine as needed, to come 1/2 way up the meat. The tomatoes should be under the liquid, or they'll turn black.

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Cover tightly, and bake in a 325 oven for 3-4 hours, turning the meat once or twice, until fork tender.

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Remove, cool in fridge. Remove fat, slice the meat against the grain. Put back into the sauce to reheat.

Comments (3)

Terry (teaberry):

I'm generally not a brisket fan, but this recipe is just saying "try me", and I think I will.

But not this Rosh Hashannah. My menu is already planned out also. And I, like you, Amy, have to commisserate and laugh with the line...."Just..don't ask," when it comes to last minute head counts. Why do people do that? I'll never understand!

Shana Tova.

sheri:

You sound quite ready to me,Amy. MUCH more ready than I am! I will also be trying that Brisket Recipe. It sounds wonderful!

Kim:

You're putting me to shame! And making me feel guilty that I'm so not into prep this year.

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