Pomegranate Brisket

Pomegranate Brisket

Ingredients

  • 1 whole beef brisket
  • 2/3 cup pomegranate molasses
  • ½ cup olive oil
  • 4 garlic cloves, smashed
  • 1 tbsp lemon juice
  • 2 tbsp kosher salt
  • 1.5 tbsp smoked paprika
  • 1.5 tbsp freshly ground black pepper
  • 6 shallots, sliced
  • ½ cup light brown sugar
  • 2 tbsp tomato paste

Instructions

  1. Preheat convection oven to 300F, or 325F conventional.
  2. In a small mixing bowl, whisk together all ingredients.
  3. Rinse the brisket and pat dry, then place in an oven-safe roasting pan.
  4. You may trim some fat off the top if it has more than ½ inch thick layer
  5. Be careful not to remove lower than ¼ inch at any point.
  6. The fat is the key to flavor. Most retail cuts have this done for the consumer.
  7. Liberally rub the mix all over both sides of the brisket, in every nook and cranny.
  8. Any excess should be spread on the top (fat cap) side.
  9. Fat side up, tightly cover the roasting dish with parchment paper and heavy duty foil.
  10. Place brisket in the oven and let it braise for 4-5 hours. Some cuts take longer, be patient.
  11. After about 3 hours, check the brisket for tenderness.
  12. It is ready when a fork can easily pierce the meat without an excess of force.
  13. This happens at about 190-200 degrees Fahrenheit.
  14. Remove brisket from the pan and place it on a cutting board to rest.
  15. Tent with foil for 30 minutes before slicing.
  16. The brisket can even be cooked ahead of time, and sliced just before reheating.
  17. Strain the pan juices into a sauce pan. When the fat rises to the top, skim off what you can.
  18. If preparing ahead of time, pull the fat layer off the top of the sauce after it has been cooled.
  19. Warm the sauce on the stovetop, seasoning to taste.
  20. When slicing the brisket, you must cut AGAINST the grain. It will be very dry if done incorrectly.
  21. There are many videos online showing slicing tutorials.
  22. Place sliced brisket into a serving dish, garnished with pomegranate seeds and mint leaves.
  23. ENJOY!!!
http://thebigschmear.com/pomegranate-brisket/

If you are in the mood for Brisket but want to add a new flavor to your already special dish this is the recipe for you! And pomegranate is a flavor that works any time of year. This could be your new go-to recipe.

Passover Chocolate Mousse with Extra Virgin Olive Oil

You can’t go wrong with a chocolate anything recipe for dessert but THIS recipe is amazing! it’s kosher for Passover and gluten free too.

Passover Chocolate Mousse with Extra Virgin Olive Oil

Ingredients

  • 7 ounces bittersweet chocolate (must be at least 70% cacao)
  • 1/2 cup best quality extra virgin olive
  • 1 vanilla bean, scraped
  • 4 eggs, separated
  • 2/3 cup powdered sugar (kosher for Passover)
  • 1/3 cup brewed coffee
  • pinch of sea salt (optional)

Instructions

  1. In a saucepan over low heat, gently melt the chocolate and cool to room temperature. Add the olive oil and the scraped vanilla bean and coffee and set aside.
  2. Combine the yolks and confectioners' sugar and whisk until foamy. Add to the chocolate mixture.
  3. In the bowl of a stand mixer fitted with a whisk attachment, beat the whites to stiff but glossy peaks; fold the whites into the chocolate.
  4. Pour into dessert cups and chill at least 4 hours or pour into a parchment or plastic lined mold and freeze for four hours.
  5. You can garnish the mousse with a sprinkle of sea salt. The salt gives the chocolate a "sparkly" flavor.
  6. TIPS
  7. Purchase the best quality extra virgin olive oil you can find. For this recipe, Chef Frankel uses an oil from France that is buttery, fruity, and rich with no harsh taste of bitterness. It is expensive--but since the olive oil is her fat of choice for all her pareve and fleishig meals during the holiday and year round, it is worth it. During Pssover, she uses Schmerling's 70% Bittersweet Chocolate. When Passover is over, she uses Callebaut 71% Bittersweet Chocolate.
http://thebigschmear.com/passover-chocolate-mousse-with-extra-virgin-olive-oil/

The Knish Wars

t’s a knish war and you get to choose the winner yourself! Is your favorite baked or fried? Try them both, how can you loose?

Fried and Baked Potato Knishes

Ingredients

  • FILLING FOR BOTH
  • 4 medium potatoes (aprox. 1 1/2 lbs)
  • 1/4 cup oil
  • 2 medium onions
  • 2 eggs, beaten
  • 3 teaspoons salt
  • 1 1/2 teaspoons pepper
  • CRUST for Molly's Knishes
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup cold margarine
  • 1/2 cup + apple juice
  • 1 egg beaten
  • CRUST for Mrs.Tisch's Famous Fried Knishes
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons turmeric (optional)
  • 2 eggs
  • 1/2 cup tap water
  • 2 tablespoons oil
  • 1 tablespoon white vinegar

Instructions

  1. FILLING Instructions
  2. Boil unpeeled potatoes in salty water until they are soft.
  3. While potatoes are boiling, heat oil in a pan and saute onions until soft and light golden.
  4. Peel boiled potatoes under cool water.
  5. Cube and mash potatoes with onions while warm, than add beaten eggs and season. Set aside.
  6. INSTRUCTIONS for BAKED knish
  7. Sift flour, salt, and baking powder. Cut in margarine into the mixture until it forms coarse crumbs.
  8. Add 1/2 cup of apple juice. If needed, add one extra tablespoon of juice at a time until the dough forms into a ball.
  9. Count to sixty as you kneed the dough and work in all the flour.
  10. Cover and refrigerate for half an hour.
  11. Place a rack on ha high shelf in the oven. Preheat the oven to 350 degrees.
  12. Grease baking sheet.
  13. Take half the dough out of the refrigerator. Roll it out on a well-floured surface. You may need to add a little flour if the dough is very sticky. Cut into 4" circles. Pu a tablespoon of filling into each circle and lift dough around the filling, leave some of the filling in the center exposed.
  14. Brush the top and sides of each knish with egg for glaze.
  15. Place on baking sheet.
  16. Repeat until all dough as been used.
  17. Bake for 20-35 minutes.
  18. Let cool. Serve with mustard. Enjoy!
  19. INSTRUCTIONS for FRIED knish
  20. Combine the flour, salt, and turmeric. Make a well and add eggs, water, oil, and vinegar. Knead for a minute or two. Cover and refrigerate for an hour.
  21. Break dough in half. the dough will be sticky. Dust rolling pin with flour and roll dough vet thin on a well-floured surface. Add a little more flour to the top of the dough if needed.
  22. Cut into 3" by 6" rectangles. Spread a tablespoon of potato filling on one half of the rectangle. Fold the other half of the dough over the filling and use a fork to crimp the sides of the knish. Repeat until all dough has beeb used.
  23. Heat one tablespoon of oil in a deep skilled. Carefully place one or two knishes in the oil. Use a spatula to slide them into the oil. The knishes should not touch each other. Fry about one minute on each side or longer if you like the m crispy.
  24. Place on paper towels to dream.
  25. Let cool.
  26. Serve with mustard. Enjoy!
http://thebigschmear.com/the-knish-wars/
I

 

Grandmother’s Zchug

Grandmother’s Zchug

Ingredients

  • Wet Ingredients
  • 1 bunch coriander leaves
  • 20 green chili peppers
  • 1 head of garlic
  • Dry Ingredients
  • 1 Tbs salt
  • 1 Tbsp. ground black pepper
  • 1 Tbsp. ground cumin
  • 1 Tbsp. cardamom

Instructions

  1. Peel garlic cloves. Discard stems of green peppers. Place both in a food processor and pulse until a coarse paste.
  2. Roughly chop coriander leaves and add to the food processor together with the rest of the ingredients. Process until you get a shiny green paste.
  3. Fill jars or small plastic containers with the prepared relish and store in the refrigerator.
http://thebigschmear.com/grandmothers-zchug/

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins

Yield: 12

Peanut Butter Chocolate Chip Muffins

Ingredients

  • 1 cup unsweetened applesauce
  • ¾ cup peanut butter powder
  • ⅓ cup xylitol
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 3/4 cups oats
  • Sugar free chocolate chips to sprinkle

Instructions

  1. Mix all ingredients together, and sprinkle a few chocolate chips on top of each muffin if desired.
  2. Bake on 350 degrees for 20-25 minutes
http://thebigschmear.com/peanut-butter-chocolate-chip-muffins/

Over the Top Sufganiyot

You could serve Classic Sufganiyot, or you could take your Chanukah OOT (over the top) with this doughnut. Tart lemon curd filling and sweet meringue topping make these doughnuts into mini pies. 

Over the Top Sufganiyot

Yield: 12 Doughnuts

Ingredients

  • INGREDIENTS
  • DOUGH:
  • • 1¼ cups coconut milk, heated to 90°F
  • • 1 (0.75 ounce) package yeast
  • • 1 cup all-purpose flour
  • • 2 egg yolks
  • • 1 whole egg
  • • ⅓ cup extra virgin olive oil
  • • 2 teaspoons vanilla extract
  • • ¼ cup sugar
  • • 1 teaspoon kosher salt
  • • 3 cups all-purpose flour plus more rolling out the doughnuts
  • • 2 quarts extra virgin olive oil or canola oil
  • FILLING & TOPPING:
  • • 1 cup favorite jelly loaded into a pastry bag fitted with a round tip
  • • Confectioner’s sugar
  • LEMON CURD FILLING
  • • Zest from 4 lemons
  • • ½ cup of lemon juice (4 lemons)
  • • 1 ½ cups sugar
  • • 4 ounces (1 stick) unsalted butter
  • • 5 eggs
  • • 2 teaspoons vanilla extract
  • • Pinch of kosher salt
  • LEMON MERINGUE TOPPING
  • • 3 egg whites
  • • ½ cup + 1 tablespoon sugar

Instructions

  1. PREPARATION
  2. DOUGH:
  3. Line 2 baking sheets with parchment paper and lightly dust the sheets with flour. Line 2 additional baking sheets with paper towels. 
  4. In the bowl of a standing mixer or in a large bowl, stir together warm milk, yeast, and 1 cup flour. Cover and set aside for 30 minutes. With a dough hook fitted to the mixer, and the motor on LOW, add eggs, evoo, vanilla extract, sugar, salt, and remaining flour. Alternatively, you can mix in ingredients by hand. 
  5. Knead by mixer or by hand until it’s smooth and elastic. If making doughnuts the same day, place dough in a lightly greased bowl and let rise for 1 to 2 hours until doubled in size. Or, lightly oil dough, place in a resealable bag, and store in the refrigerator for up to 1 day.
  6. When ready to make the doughnuts, lightly flour your work surface and roll dough to ¼-inch thick. Cut dough into desired size doughnut with cookie or doughnut cutters. For a filled doughnut, do not cut out a center. If using the make ahead dough method, let dough come to room temperature before rolling and cutting.
  7. Place cut dough on prepared baking sheet lined with parchment paper and flour. Allow doughnuts to rise at room temperature for 1 hour.
  8. Pour 2 quarts of oil in a large heavy bottom pot or Dutch oven fitted with a deep fry thermometer and place on medium-high heat. Once oil reaches 360°F on the deep fry thermometer, place several doughnuts in oil and fry 2 minutes per side. Use chopsticks to gently flip the doughnuts over and fry for 1 to 2 minutes on the other side. Transfer fried doughnuts to paper towel lined sheets.
  9. FILLING & TOPPING:
  10. Once the doughnuts have cooled a bit, poke a hole either in the side or on top and fill with jelly, Chocolate Pastry Cream or Lemon Pastry Cream. Sprinkle with powdered sugar or dip in Luscious Vanilla Bean Glaze or Bittersweet Chocolate Glaze.
  11. You could serve Classic Sufganiyot, or you could take your Chanukah OOT (over the top) with this doughnut. Tart lemon curd filling and sweet meringue topping make these doughnuts into mini pies. 
  12. Since this filling and topping take about 30 minutes to make, you can start making them while the Classic Sufganiyot are rising before frying.
  13. PREPARATION
  14. LEMON CURD FILLING:
  15. Whisk zest and juice, sugar, butter, eggs, vanilla, and salt together in a stainless steel or other non-reactive saucepan over low heat. Continue whisking until curd is thick and starts to bubble. 
  16. Place a piece of parchment paper on top of the cream (so that it touches the cream) to cover the surface and keep a skin from forming. Cool completely.
  17. Fill a pastry bag, fitted with a round tip, with lemon curd. Poke a hole in the side or on top of the Sufganiyot and fill.
  18. LEMON MERINGUE TOPPING:
  19. In a medium-size, heatproof bowl, whisk together egg whites and sugar.
  20. Place the bowl over a small saucepan of simmering water, making sure the water doesn't touch the bowl.
  21. Keep whisking the mixture until the sugar has dissolved. You can easily check whether the sugar has dissolved by rubbing a bit of the mixture between your fingers; the mixture shouldn't feel grainy. 
  22. Using a stand or hand mixer, beat the warm mixture until the meringue holds a stiff peak and has cooled to room temperature.
  23. Dollop the meringue on top of the doughnuts in “peaks.” Use a kitchen torch to brown meringue for a bruléed effect, or skip the torch and eat.
http://thebigschmear.com/over-the-top-sufganiyot/