Around the Shabbat Table: More than 40 Holiday Recipes for the Food Lover
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If you have an immersion blender you can puree it right in the pot. Stir in sherry and cook 1 to 2 minutes. Add cream, mix well, and heat just for a minute or two do not let it boil and serve.
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Marinated Leg of Lamb This is my favorite holiday and company dish. Besides the great taste, I love the fact that I begin marinating it in a large glass pyrex lasagna dish about 4 days before grilling it for dinner. This leaves me free to do other things like reading a book before the company comes since everything else was made ahead or frozen and is defrosting in the refrigerator or on the counter. Four days before serving, make the marinade by combining the olive oil, lemon juice, salt, pepper, parsley, oregano, and bay leaves in a large shallow glass baking dish.
Add the onions and garlic.
Lay the meat in the marinade, and spoon some of it over the meat. Cover and let the meat marinate in the refrigerator for four days, turning the meat every few hours if possible or a few times a day.
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Without drying the meat off, place it fat side down, on a rack about 4-inches from the heat in the broiler or on your grill. Turn the meat over with tongs to avoid puncturing it, and moisten it with a little of the marinade.
Sprinkle it with a little more salt. Broil or grill another 15 to 20 minutes. Let the meat sit 5 to 10 minutes before slicing. Remember when you cut the meat, it will oxidize and get darker inside after a minute or two. To serve, slice the meat against the grain into thin slices and place on a serving platter. Serve with cooked onions if desired. Serves 8 to Green Beans Greek Style Prepare the beans the day before serving, wrap them, and refrigerate them.
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Also make the dressing, refrigerate it in a closed container, and mix them together right before serving. My guests like to eat them as an appetizer with their fingers! In a covered pot over medium heat, cook the beans in a small amount of water for just a few minutes. Remove from the heat while beans are still crisp. Drain beans and rinse in cold water several times. When well mixed, stir in the chopped red onion.
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Cover the dressing and refrigerate until serving. To serve, place the beans in a serving dish, stir dressing again and pour over the beans. Garnish with onion slices and olives. Serves 6. Place farfel in a large bowl and pour enough hot water over it to cover it.
Let it sit for a minute, then squeeze it dry, and drain by tossing it in a colander to remove excess water. Sweet Potato Surprise 32 oz. Mash with a potato masher until mixture is smooth and well mixed.
Make It Beautiful
Divide mixture into 24 portions and shape each into a half-inch thick patty. Using a finger, make a half-inch indentation in the middle of each patty. Carefully shape the patty around the jam and mold into the shape of a ball. Roll each ball in the crushed nuts. In a large bowl combine the dry ingredients, and carefully add the dry ingredients, beating just to blend on low speed. Divide the dough into 3 logs, place on the foil, and bake at F for 30 to 40 minutes or until the cookies are lightly browned and when a cake tester is inserted in the middle it comes out clean.
Remove the cookies from the oven, cut into slices, sprinkle with cinnamon and sugar, turn pieces onto their sides and bake for another 5 to 10 minutes. Makes about 30 pieces. Chocolate Snowballs This marvelous, indescribable dessert came from a restaurant in Cleveland many many years ago, and is a must for chocolate lovers. They keep for several days. Melt the chocolate with the coffee slowly in a double boiler over simmering water.
Let cool to room temperature. Bake for an hour.
How to Prepare for Rosh Hashanah
Allow snowball mixture to cool, then refrigerate overnight, covered, or at least 8 hours. Passover Ice Cream Mold [For those who keep kosher, this can only be served with a vegetarian meal].
Pour into a large spring form pan and top with the almonds. Place in freezer until 15 minutes before serving. Remove sides of pan and place on serving platter. Heat strawberries and the 8 tsps of orange juice until they come to a boil. Serve over ice cream or serve on the side for guests to take, if desired. Ashkenazic Haroset Charoset is usually made from chopped apples, chopped walnuts, sweet red wine or grape juice and a dash of cinnamon. Sephardic Jews around the world use many different fruit mixtures. During the holiday it is also used as a spread on matzoh.
Be forewarned…you will probably eat most of them yourself! Preheat oven to F. Heat for about 45 seconds, remove dish, stir chocolate, and if not all melted, heat again in 15 second increments so chocolate melts but does not burn. Or, in the top of a double boiler over simmering water, melt the chocolate. Place in freezer and freeze until set, then store in an airtight box or plastic box and refrigerate or freeze until using.
Makes Green Olive Walnut Spread This can be made a day ahead and stays in the refrigerator for a few days, or it freezes beautifully. Combine all ingredients except the salt and pepper in a food processor. Process JUST until the spread holds together and be careful not to puree! Turkish zucchini can be used instead of the carrots, but a tsp of dried mint needs to be added to the dish.
Do not let them brown or burn. Add the carrots, stirring to mix well, and continue cooking for 10 minutes. Remove from heat and let cool.
Place the cooled carrots in a large bowl and add the drained yogurt and the garlic mixture. Mix well and place in a serving dish.