New Year

We had wonderful guests this evening enjoying each other and celebrating Rosh Hashanah. It was lots of fun collaborating on the menu with our guests, using traditional holiday ingredients and preparing them in our own way.

Passing
Honey Crisp Apple Dipped in Honey
Salmon Cake on Cucumber
Lamb Ragout with Squash Stuffing
Cauliflower Soup
Basil Lime Martini

Seated
Matzo Ball Soup
Challah Bread
(Michel Noellat) Bourgogne Rouge 2007

Beet, Egg, Red Onion, and Radish with Almond Vanilla Sauce
Poppy Seed Red Onion Bread
(Gilbert) Menetou Salon Blanc 2006

Beef Brisket with Cabbage, Potato, Carrot, Wax Beans, Chicken of the Woods Mushrooms and Corn Horseradish Sauce
Whole Wheat Salted Baguette
(Chateau Les Valentines) Cotes du Provence Rouge 2006

Cave Aged Marissa, Sheep Milk Cheese with Olive Oil Cracker
(Chateau Lalande-Borie) Saint-Julien 2000

Date Sorbet with White Chocolate Brownie
(Chancelle/Bourdin) Cremant de Saumur NV

Noodle and Fall Fruit Crème Brulee

Cookie Bites
Coconut Macaroons
Ginger Oatmeal Cookies
Chocolate Cakes with Vanilla Icing

A couple guests asked for the Beef Brisket recipe:
We got a 10 pound whole brisket (don’t split it and don’t trim the fat). John salted and peppered it really well (it can take a lot of salt) and rubbed it with roasted garlic. He sliced 4 red onions into rings about 1/8th of an inch thick and mixed those with 2 pounds of cleaned wax beans, seasoned them with salt and pepper and olive oil. He placed the vegetables in the bottom of a roasting tray and placed the brisket on top fat side facing up. He tore and rubbed 2 fresh bay leaves on the meat, covered it tightly and roasted it for 3 1/2 hours in a 350 degree oven, He pulled it out, removed the beans and onions, put the brisket back in the pan and let it rest for 20 minutes before slicing. He added calaloo to the beans and onions and served the sauce over sliced meat.

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This entry was published on September 20, 2009 at 6:40 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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