Here are some easy, delicious
recipes for your enjoyment.
Sera Fritkin's Russian Brisket
"Some of my dearest memories of my gramma," says Michelle,
"surround the Passovers at her small apartment. We could smell the aroma of
her brisket all the way down the hall even before we got to her door. How her
face would light up when she saw I brought friends. To this day there is always
room at her table for more."
4 ˝ lb. brisket
juice of 6 lemons
pepper and garlic powder
2 pkgs. onion soup mix
3 T. brown sugar
1 bottle Heinz chili sauce
1 whole head of garlic, cleaned
small red potatoes (4 per person)
Cover brisket with lemon juice; refrigerate 24 hours.
Rinse away lemon juice. Sprinkle with pepper and garlic powder on both sides.
Place brisket fat side up in roasting pan.
Pour 1 1/2 cups water around meat and sprinkle with soup mix, brown sugar, ľ of
the chili sauce and garlic (in that order).
Cover with foil. Roast at 350°F for 2 ˝ hours, checking frequently to add
water mixed with remaining chili sauce as necessary to get a rich, carmelized
Add red potatoes, adding as little water as possible, and baste.
Roast 1 hour more uncovered or
until potatoes are fork tender and carmelized.
12 to 18 skinless,
boneless chicken breasts
head garlic, peeled and finely pureed
1 tbsp. dried oregano
1 tbsp. dried basil
coarse salt and freshly ground black pepper to
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup dried apricots, cut up
1/2 cup pitted Spanish green olives
1/2 cup (dried) sun-dried tomatoes,
reconstituted and cut up
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup fresh cilantro, finely chopped (optional)
Mix marinade ingredients. Pour over chicken and let marinate, refrigerated,
oven to 350°F. Arrange chicken in a single
layer in large baking pan and spoon marinade
over it evenly. Sprinkle chicken pieces with
brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting
frequently. Sprinkle with cilantro.
Famous Chocolate Chip Cookies
said lovin' like a tin of Aunt Estelle's chocolate chip cookies. Who can forget
the huge tins in her living room always filled to the brim. Did she ever get on
a plane or visit without them? Never! Her recipe notes (complete with batter
sprays) indicate the original times five!"
1 cup brown sugar
1 tsp. vanilla
1/2 tbsp. milk (use juice or water for pareve
2 1/4 cups flour
1 tsp. baking powder
2 (12 oz.) pkgs. semisweet chocolate chips (or
in mixer shortening, sugar, vanilla, milk and
eggs. Sift together flour and baking powder and
add to mixture a little at a time until blended.
Add chocolate chips and stir with wooden spoon.
Drop by spoonfuls onto ungreased cookie sheet
and bake in preheated 375 F oven about 10 to 12
minutes or until as brown as you like. (For
David and Eric, substitute white chocolate
French have pâté; we have chopped liver. There are as many variations as there
were hairs on Papa Harry's head. (Well, at least when he was young!) Arguments
have raged for centuries - which is best: Beef liver? Calves' liver? Chicken
livers? Who's got time for such philosophical discussions?
Some say you can't make chopped liver without chicken fat. I've made a
satisfactory version with all chicken livers and no fat at all. Aunt Sally's
recipe calls for 3 pounds broiled calves' liver, 10 eggs, fried onions and
chicken fat. My mother-in-law Edith used to serve it with chicken fat and
radishes. The version below is my personal favorite. A meat grinder really gives
the proper consistency, but a food processor is second best. Just pulse it and
don't let it get too well blended.
medium onions, sliced
3 tablespoons margarine
1 tablespoon oil
1 pound chicken livers
1 pound beef liver
4 eggs, hard boiled
1/2 raw onion
Salt and pepper to taste
Sauté onions in margarine and oil till brown. Add chicken livers (adding a
little water if needed) until cooked and remove. Add beef liver and continue
cooking. Grind with remaining ingredients.
Tips: For tastiest results use fresh, kosher liver.
Defrosted frozen liver exudes moisture, making the finished product dry.
Refrigerate cooked ingredients before grinding. Grinding warm may make it turn