Wishing you a freilichen Purim—and a seuda fit for a king. I hope these recipes will enhance your Purim celebration! Bourbon Brisket with Peach Glaze
1/2 cup bourbon, plus 2 teaspoons for glaze 1 (12-ounce) bottle dark beer 1/4 cup soy sauce 1/4 cup packed brown sugar 1 tablespoon balsamic vinegar 1/2 cup peach jam, not preserves
1. Make rub in a small bowl: mix together the salt, pepper, smoked paprika and cinnamon. Rub mixture all over brisket. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing. 2. Preheat oven to 300°F. In a large skillet over medium high, heat 1 tablespoon of the oil until shimmering and brown brisket on all sides. Remove brisket to a baking pan. Add onion to the skillet and more oil as needed to prevent sticking. Cook, stirring occasionally until onion is softened and golden. Add garlic and ½ cup of the bourbon to the skillet, simmer 1-2 minutes, scraping up browned bits from the bottom. Add the beer, soy sauce, brown sugar and vinegar and mix well. 3. Pour sauce over brisket and seal with foil or a tight-fitting lid and transfer to oven. Cook brisket 4-6 hours until brisket is very tender when pierced with a fork, but still holds its shape. 4. Transfer brisket, fat side up, to a large plate. Strain cooking liquid into a saucepan, bring to a simmer until reduced to 2 cups to make a gravy, about 15-20 minutes. Remove from heat and set aside. 5. Make glaze in a small bowl: mix jam with the 2 tablespoons of bourbon and ¼ cup of the reduced cooking liquid. Season with salt and pepper to taste. 6. Score fat side of brisket by cutting a crisscross pattern of 1/4"-deep slits spaced 1/2" apart. Return brisket, fat side up, to baking pan, add remaining reduced cooking liquid. 7. Preheat broiler. Spread 3–4 tablespoons glaze on top of brisket. Broil 5-8 minutes, until browned and glazed, watching carefully to prevent burning. Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Pour the gravy over all or pass it on the side. Drizzle any remaining glaze on top. Make ahead: Brisket in sauce will keep covered in refrigerator for up to 3 days. Can freeze.
Purim dessert made easy; these moist chocolate cupcakes start with a mix. Studded with chocolate bits hidden inside and, in a nod to Queen Esther’s wine parties, cupcakes rich with wine-—inside and out.
1 box Moist Chocolate Cake Mix ¾ cup light full bodied wine such as Zinfandel, Pinot Noir or Siryah, plus 3 to 4 tablespoons for icing ½ cup water
1/3 cup vegetable oil 3 eggs 1 cup miniature semisweet chocolate chips or dark chocolate bar, broken in tiny bits
4 cups powdered sugar 1/3 cup butter, margarine, or buttery spread, softened ½ teaspoon salt
1. Heat oven to 350°F. Place baking cups in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, wine, water, oil and eggs. Stir in chocolate chips. Fill baking cups about two-thirds full. 2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.3. In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in the 3 tablespoons of wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. To make wine glass cake: Pipe the icing using a decorating bag and an icing tip for roses. Cover a large RubyLaskerDesigns cardboard with food safe paper. Set up cake as shown.
B A LT I M O R E J E W I S H H O M E . C O M
Queen Esther’s Wine Party Cupcakes
FEBRUARY 22, 2018
1 tablespoon coarse sea or kosher salt 1 teaspoon black pepper 1/2 teaspoon smoked paprika 1/4 teaspoon ground cinnamon 1 4-5 pound trimmed brisket 2 tablespoon oil, divided 1 onion, chopped 3 garlic cloves, smashed
THE BALTIMORE JEWISH HOME
by Renee Rousso Chernin
Baltimore Jewish Home - 2-22-18