Wednesday, September 08, 2010

L'Shana Tova

Apples and Honey to insure sweetness and success for the New Year

Sundown tonight is the beginning of the Jewish High Holidays. Tonight and tomorrow we celebrate Rosh Hashanah which is the Jewish New Year. The following is from the Judaism 101 site.
In Hebrew, Rosh Hashanah means, literally, "head of the year" or "first of the year." Rosh Hashanah is commonly known as the Jewish New Year. This name is somewhat deceptive, because there is little similarity between Rosh Hashanah, one of the holiest days of the year, and the American midnight drinking bash and daytime football game.
There is, however, one important similarity between the Jewish New Year and the American one: Many Americans use the New Year as a time to plan a better life, making "resolutions." Likewise, the Jewish New Year is a time to begin introspection, looking back at the mistakes of the past year and planning the changes to make in the new year.
It's always good to review your life for the past year and think ahead to what you'd like to accomplish in the coming year. We all make mistakes throughout the year. The difficult thing is to try and correct those mistakes or to not repeat them. I'll give it my best shot!
Traditionally, my family gets together on the night of the first day. When we were young, my Grandma Freda would cook a big, garlic-laden dinner including matzoh ball soup, gefilte fish, brisket, fresh vegies, tzimmes and bread pudding with apples for dessert. Behold....Grandma's recipe for Brisket of Beef:


OVEN TEMPERATURE - 325 degrees F

1 beef brisket (3-1/2 to 5 pounds)

1 package Lipton Onion Garlic soup mix (regular onion soup mix can be used)

Half teaspoon of Dry mustard

2 teaspoons Worcestershire sauce

¼ teaspoon of Lawry salt

¼ teaspoon of Mrs. Dash

cup Heinz Ketchup


Roasting time: 30 minutes for the first pound. 25 minutes for each additional pound

Wash brisket and pat dry with paper towel. Place in deep roasting pan that has a domed lid. Mix all ingredients together in a small bowl til well blended. With a soup spoon spread mixture all over the top and sides of brisket. Be sure to spread it evenly so all surfaces are covered.

Cover brisket and place in 325F oven. Set timer for 30 minutes. When timer rings add 1 cup of water and sprinkle Maggi Seasoning – Arome (spice aisle at your local supermarket) IN WATER AROUND BRISKET. Check brisket every 25 minutes to make sure there is plenty of liquid around roast. If necessary add 1½ cup of water. Liquid should come part way up the roast. When roast is done remove from oven immediately. Remove lid from roaster. If you have parchment paper, place roast on parchment and wrap. Cover roast completely with parchment and wrap with foil until roast is completely covered in foil. Pour gravy into container that can go into the freezer if necessary. At the point you should taste the gravy. If it is a little too strong for your liking you can add up to 1 cup of boiling water. You now have two options: You can refrigerate it for one or two days or you can freeze it at this point for up two months. Whether you keep it in the fridge for a day or two or freeze it, the next procedure is the same. Remove from freezer if frozen and allow to thaw completely. With an electric knife, a very sharp carving knife or an electric slicer, slice the roast in ⅛ inch slices. Line slices in a glass or similar type baking dish. When all the roast is sliced and in the baking dish cover with the gravy. Cover with foil and warm in 300F oven for about 30 minutes. ENJOY! …and share.

My best to you and your family as we celebrate the New Year!

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At 6:02 PM PDT, Blogger MonkeyGurrrrrl said...

Once again, your blog makes me hungry - and I don't even eat meat!!!

Happy New Year, Ellen. Leshana Tova Tikoseiv Vesichoseim. Le'Alter LeChaim Tovim U'Leshalom.


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