Joyce Goldsteins Pickled Salmon Food

JOYCE GOLDSTEIN'S PICKLED SALMON

Joyce Goldstein's Pickled Salmon image

Provided by Joan Nathan

Time 15m

Yield Ten to 12 servings

Number Of Ingredients 8

Ingredients

2 cups white vinegar
1 1/2 cups water
6 tablespoons sugar
2 tablespoons kosher salt
2 pounds salmon fillet, skin and bones removed
2 tablespoons mixed pickling spices
6 bay leaves
2 white or yellow onions, sliced 1/4-inch-thick

Steps:

Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely.
Cut the salmon into pieces that are approximately one inch by two inches.
In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of onions, then salmon, spices and onions - continuing until you have used all. Pour the cooled marinade over the fish. Cover the container and refrigerate for three to four days.
Serve the salmon, along with its marinaded onions, with matzoh and butter and sliced cucumbers with a sour-cream dressing. For a meat meal, serve the salmon on matzoh.

JOYCE GOLDSTEIN'S CORNISH HENS WITH APRICOTS, TOMATOES AND SPICE

Joyce Goldstein's Cornish Hens With Apricots, Tomatoes and Spice image

This sounds very interesting! I have a few of her cookbooks and she is an excellent cook. Have your butcher halve the hens if you are lazy like me. LOL You can use peanut oil instead of the chicken fat, but I want to try it with the chicken fat the first time I make it. Posted for ZWT 2010.

Provided by Scoutie

Categories Poultry

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

12 tablespoons schmaltz (rendered chicken fat) or 12 tablespoons peanut oil
kosher salt, to taste
fresh ground pepper, to taste
4 teaspoons ground cinnamon
4 cups yellow onions, chopped
1 teaspoon clove
3 cups canned diced plum tomatoes, with the juices reserved
3 1/2 cups dried apricots, soaked in hot water for 1 hour and drained
2 cups chicken stock or 2 cups water
1/3 cup brown sugar

Steps:

Heat 6 tablespoons schmaltz or peanut oil in a large saucepan.
Sprinkle the hens with salt, pepper and 1 teaspoon cinnamon and brown.
In another saucepan heat the remaining chicken fat or peanut oil, add the onions and cook over low heat 5 minutes, or until the onions are transparent.
Add the remaining 3 teaspoons cinnamon and cloves and cook for about 3 more minutes, stirring occasionally.
Add about 1/2 cup reserved tomato liquid.
Puree half the soaked apricots in a food processor or blender, and coarsely chop the rest.
Add the pureed apricots, the diced tomatoes and 1 cup chicken stock to the onion mixture. Simmer, uncovered, 5 minutes.
Puree 2 cups of the onion mixture.
Return to the pan, add the remaining apricots, brown sugar and chicken stock and add enough liquid to make a medium-thick sauce.
In a large casserole place half the sauce.
Add hens and cover with remaining sauce.
Bake the poultry, covered, in a 350 degree preheated oven until done, about 30 to 40 minutes.
Let rest 5 minutes and enjoy!

Nutrition Facts : Calories 277.1, Fat 13.6, SaturatedFat 4, Cholesterol 12.1, Sodium 67.9, Carbohydrate 39, Fiber 4.5, Sugar 30.3, Protein 3.2

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