Pomegranate Chili Glazed Corned Beef


Serves 10

Also sweet and savory. Pomegranate juice is both sweet and tart but the sugar adds sweetness and the chili powder gives it zesty flavor. Ancho chili powder has minimal spice so don’t worry this is not spicy at all. In fact I like to add a little more heat, and add in a teaspoon of sriracha sauce.

3 - 5 pounds corned beef
1 8-ounce bottle pomegranate juice
1 cup sugar
2 teaspoons ancho chili powder
1 teaspoon allspice

Preheat oven to 325F.

Remove corned beef from plastic packing and place on a large sheet of heavy duty aluminum foil. Retain seasonings and as much liquid as there is and include with the meat. Wrap the corned beef tightly with heavy duty aluminum foil so no steam can escape, and the meat is fully enclosed. Put wrapped meat on a shallow baking sheet (like a jelly roll pan) and place on the middle rack of an oven.

Bake for approx. 2-1/2 hours.

While corned beef is cooking, make the glaze. Place the pomegranate juice and sugar into a saucepan and cook over high heat until reduced by half. Lower heat and add in chili powder and allspice. Bring to a bubble and remove from heat.

Remove meat from foil and place in a large roasting pan, reserving a little of the cooking juice to keep it moist. With a sharp knife make diagonal slits on top of the meat. Pour the glaze over the corned beef and brush over the top to cover icorned bee with glaze.

Increase oven to 350F and roast uncovered for approximately 20-30 minutes. Remove from oven and let rest for 10-15 min. Then slice against the grain. This is best sliced very thin.

Sweet and Savory Root Beer Glazed Corned Beef


Serves 10

3 - 5 pounds corned beef
1 16-ounce bottle root beer
1 cinnamon stick
1 2-inch piece ginger, peeled and sliced
1/2 cup molasses
1/2 cup brown sugar
1 teaspoon salt

Preheat oven to 325F.

Remove corned beef from plastic packing and place on a large sheet of heavy duty aluminum foil. Retain seasonings and as much liquid as there is and include with the meat. Wrap the corned beef tightly with heavy duty aluminum foil so no steam can escape, and the meat is fully enclosed. Put wrapped meat on a shallow baking sheet (like a jelly roll pan) and place on the middle rack of an oven.

Bake for approx. 2 1/2 hrs.

While the meat is cooking, make the glaze. Place the root beer, cinnamon stick and ginger into a small sauce pan and cook over high heat until root beer is reduced by half, about 10 minutes. Lower the heat and add molasses and brown sugar. Cook a few minutes more until thick and syrupy. Remove ginger.

Remove meat from foil and place in a large roasting pan, reserving a little of the cooking juice to keep it moist. With a sharp knife make diagonal slits on top of the meat. Pour the glaze over the corned beef and brush over the top to cover icorned bee with glaze.

Increase oven to 350F and roast uncovered for approximately 20-30 minutes. Remove from oven and let rest for 10-15 min. Then slice against the grain. This is best sliced very thin.

Good to Know


Common problems and solutions that I think are "Good to Know"…. Let me know if you have others, I love to answer reader questions, email me at ekurtz@gourmetkoshercooking.com

Soup too salty?
Add two peeleded potatoes, cut in four or five large pieces. Cook for 10 – 15 minutes in soup. Remove potatoes, add more water to soup if necessary. Reserve potato for mashed potatoes or as a snack. The potatoes will draw out the saltiness.

Dish too spicy?
Add sour cream, non-dairy sour cream, any dairy product or product that acts like a dairy product, like soymilk, almond milk, rice milk, coconut milk, cook and stir into dish. Or add a bit of honey or sugar.

Burned your soup?
Submerge pot of soup into a larger bowl filled with cold water. Don’t mix! Let it sit for about 10 minutes and do not stir the soup. Leave the scorched part on the bottom and ladle out the soup from the middle of the pot. Rewarm and serve.

Bread is stale?
Make bread crumbs, croutons, or bread pudding. Or wrap it in damp towel and bake in a 350°F oven for 15 minutes. It will be ready to eat.

Preserved Lemons and Recipes

Preserved lemons add a salty zing to any dish, especially in tagines or soups. They are available in some markets, but its also easy to make your own. The only hard part is waiting 4 weeks for them to be ready to use.

Preserved Lemons

Use them in these recipes. They add zesty, salty, freshness.
Roast Chicken with Shallot and Meyer Lemon Sauce
Baby Lamb Chops with Minted Meyer Lemon Spread
Add them to this tagine:
Slow Cooker Chicken Tagine

Preserved Lemons

6 – 7 lemons or meyer lemons, scrubbed
¼ cup kosher salt
Optional additional flavor enhancers: bay leaf, crushed red pepper, black peppercorns, sugar, oregano, thyme, cinnamon stick, star anise, rosemary

Run a pint-size glass jar through the dishwasher or place in pot of boiling water to sterilize.

Cut 4 of the lemons lengthwise into 6 wedges and remove the seeds. Put about 1 tablespoon salt in the jar and put 6 of the wedges on top. Press down on the wedges with a muddler or the handle of a wooden spoon to release some of the juices and compact them. Repeat in layers with remaining lemon wedges and salt. If using additional flavor enhancers use a little bit with each layer. Squeeze enough juice from the remaining lemons to cover the lemons in the jar. Close the jar tightly with lid.

Keep at room temperature for 4 weeks, inverting the jar about once a day to mix the salt and juice, and adding more fresh lemon juice as necessary to keep the lemons covered. After 4 weeks, they are ready to use but may need a slightly rinsing before use. They keep up to one year in the refrigerator.

Roasted Fingerling Potatoes With Preserved Lemon

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
3 tablespoons thinly sliced preserved lemon peel

Preheat oven to 450°. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25–30 minutes. Toss warm potatoes with preserved lemon peel.

The Midwest Book Review, November 2015

The Cookbook Shelf

Shabbat, also known as Shabbos, is Judaism's day of rest and seventh day of the week, on which religious Jews remember the Biblical creation of the heavens and the earth in six days and the Exodus of the Hebrews, and look forward to a future Messianic Age. An integral part of Shabbos is the family meal. "Celebrate: Food, Family, Shabbos" by Elizabeth Kurtz is a beautifully illustrated, 352 page culinary compendium showcasing 'kitchen cook friendly' kosher dishes appropriate for the weekly Shabbos observance and celebration. The recipes range from Pan-Seared Duck Breast with Fig-Shallot Marmalade; Velvety Corn Soup; Roasted Chicken with Shiitake Mushrooms and Artichokes; and Root Bear Braised Beef Ribs; to Acorn Squash Stuffed with Jeweled Israeli Couscous; Chocolate Caramel Pecan Pie; Pearl Barley Salad with Roasted peppers, Sun-Dried Tomatoes, and Olives; and Red Velvet and Cream Cheese Brownies. A pure pleasure to browse through and inspiring to plan menus with, "Celebrate: Food, Family, Shabbos" is very highly recommended for personal, family, professional, and community library cookbook collections.

Jim Cox
Midwest Book Review

Four Steps to the Crispiest Cutlets

Hanukah is a time for frying everything, so why not give you some tips on classic cutlets for Hanukah too.

Fried meat just tastes good. But to unlock the wonders of breading and frying, I’m talking a seriously crispy crust, you have got to use the right technique.

1. Pound: Put meat between two pieces of plastic wrap, then use a meat mallet or the bottom of a skillet to pound to a ¼” thickness. This ensures quick cooking and plenty of surface area for big-time crunch. Or buy them pounded evenly.
2. Season: Liberally seasoning the pounded-out cutlet with salt and pepper before the breading process adds another layer of flavor.
3. Bread: The key to great schnitzel: Coat the meat in flour, then dunk it in beaten egg and let the excess drip off; firmly press cutlet into finely ground crumbs, turning to coat both sides and making sure there are no gaps. I use seasoned crumbs or season my own crumbs with garlic and onion powder, kosher salt and pepper, dried parsley, or whatever extra seasoning I’m in the mood for.
4. Fry: Heat ½” oil in a large cast-iron skillet. Test if it’s hot enough by adding a pinch of crumbs to the pan. If the oil immediately bubbles rapidly, it’s ready. Cook chicken in batches. Drain on paper towels; season with salt.

Try this recipe: Pretzel Crusted Chicken Cutlets

Pretzel Crusted Chicken Cutlets

Serves 6

4 cups apple cider
1 tablespoon light brown sugar
1 tablespoon kosher salt, plus more
6 chicken cutlets, pounded to ⅛” thickness
6 ounces pretzels
4 large eggs, beaten to blend
⅓ cup whole grain mustard
¾ cup all-purpose flour
Freshly ground black pepper
Vegetable oil (for frying; about 3 cups)

Flat-leaf parsley leaves with tender stems and lemon wedges (for serving)

Bring apple cider, brown sugar, and 1 tablespoon kosher salt to a boil in a medium saucepan and cook until reduced by half, 10–15 minutes. Transfer to a shallow dish and let cool. Add chicken, cover, and chill at least 6 hours.

Pulse pretzels in a food processor to coarse crumbs; transfer to a shallow bowl.

Whisk eggs, mustard, and 2 tablespoons water in another shallow bowl. Place flour in a third shallow bowl. Remove chicken from brine, pat dry, and season with kosher salt and pepper. Working one at a time, dredge in flour, shaking off excess. Dip into egg mixture, letting excess drip back into bowl, then coat with pretzel crumbs, pressing firmly to adhere.

Meanwhile, pour oil into a large skillet to a depth of ½” and heat over medium-high heat until it bubbles immediately when a pinch of flour is added.

Working in batches, fry chicken until golden brown and cooked through, about 2 minutes per side. Drain on paper towels; season with kosher salt. Serve schnitzel topped with parsley, with lemon wedges for squeezing over.

Smoky Slow Cooker Brisket


Serves 8

2 tablespoon packed dark brown sugar
2 tablespoon smoked paprika
2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 5-lb. brisket
6 tablespoons tomato sauce
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons molasses, preferably unsulfured
2 canned chipotles in adobo sauce, stemmed, seeded, and minced (about 2 Tbs.)
1 medium sweet onion, halved and sliced into thin half-moons

Mix the sugar, paprika, cumin, 1-1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Rub onto both sides of the brisket.
Whisk the tomato sauce, vinegar, honey, molasses, and chipotles until smooth. Spread over both sides of the brisket.
Set the brisket in a 5- or 6-quart slow cooker. (The whole brisket should fit in an oval slow cooker; for a round model, cut the brisket in half and overlap the thinner sections.) Scatter the onion on top of the meat. Cover and cook until fork-tender, 8 to 9 hours on low or 5 to 6 hours on high. Uncover and transfer the brisket and onion to a cutting board; let rest while you finish the sauce.
Pour the sauce into a fat separator and set aside for a few minutes. Pour the defatted sauce into a 3-quart saucepan and bring to a simmer over medium-high heat, stirring occasionally. Cook until reduced by half, about 8 minutes.
Cut the brisket against the grain into 1/2-inch-thick slices and sprinkle with salt. Serve with the onion and some of the sauce

Potato Latke Waffles

My friend Helen from Family-Friends-Food.com made Hanukah Menorah Latkes and inspired me to get creative with my new waffle maker.

Makes 4 large waffles

2 pounds baking potatoes—peeled, shredded and squeezed dry
2 large eggs, lightly beaten
½ cup shredded onion
3 tablespoons all-purpose flour
1-1/2 teaspoons kosher salt
1 teaspoon baking powder
¾ cup shredded cheese, optional
3 tablespoons margarine or butter, plus additional for greasing waffle iron

Applesauce, Sour cream, shredded cheese and chives for topping

Heat an 8-inch waffle iron and preheat the oven to 200°. In a large bowl, mix the potatoes with the onion, eggs, flour, salt, baking powder, 3/4 cup of cheese (if using) and 3 tablespoons of margarine/butter.

Brush the waffle iron with melted margarine/butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve the waffles topped with applesauce or sour cream, more cheddar and chopped chives.

These waffles can be made in a Belgian waffle maker to serve 3: Spoon one-third of the mixture onto the iron instead of one-fourth.

Gluten Free Sufganiyot (Jelly Doughnuts)

Recipe yields 10 doughnuts

1/3 cup plus 4 tsp luke-warm milk (about 90 degrees F)
1 teaspoon dry yeast yeast
2 tablespoons plus 1 tsp water
1 tablespoon butter, melted
1 large egg
¼ cup granulated white sugar
1 ½ cups Blends by Orly Manhattan Blend
½ teaspoon salt
½ cup raspberry or strawberry jam
2 ½ cups canola oil for frying
Powdered sugar for dusting

Combine milk and yeast in the bowl of a stand mixer and let sit for 5 minutes. In a large bowl, combine Manhattan Blend, sugar and salt.
Heat water and butter in the microwave until butter melts. Combine egg, water mixture flour mixture and yeast mixture in the mixer with paddle attachment and mix on medium speed until incorporated, about 5 minutes.

Turn the dough onto a surface dusted with Manhattan Blend and kneed into a ball. Flatten the ball slightly with your hands and sprinkle flour on the surface of your dough. Using a non-stock rolling pin, roll the dough out to a 1/4-inch thickness. With a round cookie cutter or rim of a glass, cut into 2 1/2-inch rounds. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Re-roll the dough scraps and repeat the process. Place the sealed doughnuts on a greased baking sheet. Cover and let rise in a warm place, about 45 minutes.

oil in a heavy pot filled 3-inches high with oil set to 350 degrees F. Use a candy thermometer to measure the temperature of the oil. If the oil is too hot, the doughnuts will burn. Fry one layer of doughnuts at a time. Using tongs, carefully turn doughnuts as they rise to the surface until golden brown and puffed, about 2 to 3 minutes on each side. Remove from oil and drain onto paper towels. Dust with powdered sugar before serving. Doughnuts are best enjoyed crispy and fresh out of the fryer.

** For doughnut holes (munchkins) shape dough into 1-inch balls. Sprinkle fingers and hands with gluten free flour if they get sticky. Carefully drop balls, 4 or 5 at a time, into hot oil. Fry 1 to 2 minutes or until golden brown all around and drain on paper towels.

Recipe by Orly Gottesman, BlendsByOrly.com

Orly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Hanukah Marshmallow Dreidels

From ToriAvey.com

What you need
Jumbo marshmallows
Stick pretzels
Nutella hazelnut spread or Pareve hazelnut chocolate spread
Chocolate candy kisses

Optional Toppings
Cake decorating gel
Chocolate or vanilla candy coating
Vegetable shortening
Candy sprinkles

Extra Equipment
Parchment paper, cookie sheet (for candy coated dreidels)

First, push a pretzel into the flat side of the marshmallow, sticking it in as far as you can without puncturing the opposite side. Next, spread a small amount of Nutella onto the base of a chocolate kiss. Use the Nutella as “glue” to attach the kiss to the flat end of the marshmallow. At this point, you can use cake decorating gel to write one of the four Hebrew dreidel letters onto the surface of the marshmallow… Nun, Hey, Gimel, Shin Here are the Hebrew letters if you need a guide: These letters stand for the Hebrew phrase, Nes Gadol Haya Sham– which means “A great miracle happened there.” Cake decorating gel takes a long time to dry, so give your letters a few hours to set… if your kids can wait that long! If you want to add a candy coating to your dreidel instead of the letters, make sure your marshmallow dreidels are prepped and ready to go before you start working with the chocolate. You will need to work quickly while the chocolate is soft. Place the dreidels on a cookie sheet lined with parchment paper, with at least an inch or two in between each dreidel. Melt your chocolate or vanilla candy coating according to the package directions at the lowest temperature setting possible. Ideally the consistency of the melted coating should be like chocolate syrup—not overly thick. If your candy coating seems too thick after melting it, you can thin it out using a tablespoon or two of vegetable shortening. Once it’s melted, transfer the melted candy coating to a cool bowl. Working quickly, dip your dreidels one-at-a-time into the coating and roll them until the surface is evenly covered. As you dip the dreidels, make sure you don’t leave them in the hot candy coating for longer than a few seconds at a time. If you leave it longer, the Hershey kiss will melt and you’ll have a flat-bottomed dreidel. Pull the dreidel out of the coating and hold it over the bowl, point side facing downward, for a few seconds to get rid of excess drips. Place it on the parchment-lined cookie sheet and coat immediately with sprinkles. Once all of your dreidels are coated, let them dry for 15-20 minutes until the candy coating has set. A slight “puddle” will form underneath each dreidel, so it won’t look perfect—but that’s not the point. It will still look dreidel-ish, and it will taste yummy! Have fun!

Easy Pumpkin Pie by Sweetie Pie

Serves 10

1/2 recipe Basic Pie Crust (recipe below) or 1 store-bought pie crust
1 cup canned pumpkin
1/2 cup (1 stick) unsalted butter or margarine, melted
1/2 cup sugar
1/2 teaspoon nutmeg
3/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1/3 cup pareve whipping cream or soymilk or coconut milk
3 large eggs
2 tablespoons all-purpose flour
½ teaspoon salt
1/2 tablespoon baking powder

For the Basic Pie Crust (makes enough for 2 shells)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted margarine or shortening, cut into small cubes 1/4 cup ice water, or more as needed

Preheat oven to 350°F.
Flour a work surface well and press the dough into a disk. Roll evenly in all directions with a rolling pin until you have a round crust that is 10-inches in diameter.

Line a 9-inch pie plate with a piecrust and crimp the edges. Prick the bottom of the crust in a few places with a fork then bake the shell for 15 minutes, or until it is lightly golden. Remove from the oven to a wire rack and cool completely. Turn off oven.

In in a large bowl mash pumpkin, melted margarine, sugar, nutmeg, cinnamon, vanilla, lemon and almond extracts. Stir in the pareve whipping cream and eggs one at a time, beating well after adding each. Stir in the flour and salt and baking powder, and beat well.

Pour the filling into the prebaked piecrust and refrigerate for 1 hour, this will allow the pie to puff higher when you bake it.

Preheat the oven to 350°F. Bake the pie for 40-45 minutes, until the pie is firm when jiggled and lightly browned on top.

For the Basic Pie Crust:
In a large bowl, whisk together the flour and salt. Add the margarine with a pastry cutter or fork until the mixture is crumbly with pea-size pieces. (Or pulse in a food processor.) Gradually add the ice water, mixing gently until you can form the dough into a ball. The ball should stick together but still be crumbly. Do not knead the dough! Cut the ball in half and wrap up each half in plastic. Chill for 30 minutes or freeze up to three months.

Roasted Sweet and Savory Sweet Potatoes


Serves 6

6 medium-size sweet potatoes
8 tablespoons margarine or ¼ cup coconut oil
2 shallots, chopped
1-1/2 cup chopped hazelnuts
Kosher salt
Fresh ground black pepper
¼ cup orange juice
½ teaspoon dried rosemary crumbled
For the Creamy Topping:
4 tablespoons margarine
3 tablespoons orange jucie
1/2 pound Tofutti cream cheese
1 teaspoon cinnamon

Preheat oven to 375F.
Wash sweet potatoes then cut slices into them about 2/3 down (not all the way through so it slices off). Place potatoes into baking pan and set aside.  

In a sauté pan, melt margarine and add shallots, hazelnuts, salt and pepper to taste. Sauté until shallots are translucent then add orange juice and rosemary and sauté for about 2 minutes, allowing everything to blend.   Remove from heat and pour over potatoes.

Cover tightly with tin foil and bake until potatoes are soft (when a fork is inserted easily, about 40-65 minutes, depending on the size of the potatoes). Take potatoes out of oven and set aside.

To the same pan that you sautéed the nuts, add margarine and melt over medium heat. Add orange juice and allow it to blend. Slowly add in cream cheese and stir it gently into the mixture. Add cinnamon to taste and cook for about 1 minute. Remove from heat and pour mixture evenly over potatoes. Serve warm

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Thank You

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Roasted Potatoes Infused with Rosemary and Oregano

Serves 4

1-1/2 pounds baby potatoes, halved
4 cloves garlic, chopped
3 large sprigs fresh oregano
2 large sprigs fresh rosemary
1-1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat to the oven 450°F. On a large rimmed baking sheet, toss the potatoes with the garlic, oregano, rosemary, olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, and spread them out on the baking sheet so they're evenly spaced. Roast, tossing halfway through, until the potatoes are deep golden brown and tender, about 20 minutes. Let cool slightly and season to taste with more salt and pepper before serving.