Chestnuts Onions And Prunes Marrons Aux Oignons Et Quetsches Food

CHESTNUTS, ONIONS AND PRUNES (MARRONS AUX OIGNONS ET QUETSCHES)

Steps:

• Place the chestnuts and the prunes in a large pan in a single layer. Add water to just cover and 1 tablespoon of the sugar. Bring to a boil, then reduce to a simmer, and cook for 5 minutes. Drain, cool and halve both the chestnuts and the prunes.
• Meanwhile, sauté the onions in the oil or butter in a frying pan until golden.
• Add the 4 remaining tablespoons of sugar to the onions, as well as salt and freshly ground pepper to taste, the lemon juice or vinegar, and the cinnamon. Then stir in the chestnuts and prunes, and cook for 5 more minutes. Serve warm or at room temperature.

BRAISED BRISKET WITH POMEGRANATE JUICE, CHESTNUTS AND TURNIPS

Steps:

• Place the brisket in a shallow roasting pan fat side up; add 2 1/2 tablespoons salt, the coffee and cardamom; and rub all over the brisket. Cover lightly with foil and refrigerate for two days.
• Preheat a broiler. Place the pan with the brisket under it until the meat is evenly browned and much of the fat rendered, about 15 minutes. Remove, transfer brisket to a platter and turn oven to 300 degrees.
• Pour the fat into a Dutch oven or other heavy covered pan large enough to hold the brisket. There should be about 1/4 cup fat; if needed, add vegetable oil. Place the pan over medium-high heat, and add onions, carrots, garlic and a pinch salt. Sauté until lightly browned, about 10 minutes. Add turnips, cumin, black pepper and turmeric. Cover and cook, stirring once or twice, for 5 minutes.
• Add licorice or licorice tea bag, and pomegranate juice. Stir, scraping the bottom of the pan. Add brisket, bring to a simmer, and baste with the juice.
• Cover the pan tightly and place on the middle rack in the oven. Cook until very tender, about 4 hours, basting every 45 minutes. Remove from the oven and discard licorice or tea bag and garlic halves. If desired, at this point, cool the brisket and vegetables, cover, and refrigerate overnight.
• Just before serving, skim the fat and place the pan over medium-low heat. Add chestnuts and reheat just until steaming. Stir in dill and parsley. Transfer brisket to a cutting board and slice against the grain. Serve with vegetables and sauce.

MUSHROOM PECAN LATKES

Steps:

• Heat oil in nonstick frying pan, and saute mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse just until mushrooms are chopped.
• Place mushrooms in a mixing bowl. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg. Mix well.
• Coat a nonstick frying pan with oil, and heat. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towels. Garnish with strips of smoked salmon and pickled ginger, and serve.

EXCITING NOODLE KUGEL

Steps:

• Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
• Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
• Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.

CHESTNUTS AND PRUNES

Steps:

• Melt butter in large skillet.
• Add chestnuts, salt and pepper to taste and ground fennel seeds.
• Simmer for a few minutes until heated thoroughly and set skillet aside.
• Place prunes in a saucepan and add port, salt, pepper and cinnamon.
• Cook over low heat until tender, 8-10 minutes.
• Add prunes to chestnuts, mix together gently and simmer 3 minutes, to warm chestnuts.

CZECH STUFFED CHICKEN

Steps:

• Preheat the oven to 350 degrees.
• Soak the bread briefly in lukewarm water and squeeze until dry.
• Saute the onion in the oil until soft.
• For those observing Jewish dietary laws, broil the liver first to remove the blood. Dice the liver, and add to the onions along with the mushrooms, parsley, oregano, and salt and pepper to taste. Saute until the mushrooms are soft. Add the bread, pine nuts or walnuts and apples, and mix well. Let cool.
• Stuff filling into the neck and cavity of the chicken; sew or truss closed. Lightly sprinkle outside of the chicken with salt.
• Place in a roasting pan, and bake in the oven for 1 1/2 hours, or until the chicken is almost completely cooked. Pour the orange juice over the chicken, and continue cooking for another half-hour or until done.