Rosh Hashanah Meat Tzimmes

Serves 8 - 10 people Ingredients:
3 Lbs
Flanken (beef short ribs)
4 Lbs
Carrots – peeled and chunked
4 Lbs
Sweet Potatoes – peeled and chunked
2
Buttnernut Squash – Pealed and chunked
2
Apples – Pealed and Cored, cut in chunks
2
16 oz Jars of Honey
6
Lemons, juiced
2
Lemons, zest
1
Large Orange, juiced
1
Large Orange, zest
8
Pitted Prunes (OPTIONAL)

Yellow Raisins (Optional)



Water to Cover
1 tsp
Kosher Salt
¼ tsp
Cinnamon
¼ tsp
Nutmeg

Preparation:
1.
Place Flanken in a heavy stock pot (that has a tight fitting lid) with just enough water to cover, add salt and bring to a boil. You will have to skim the water after the flaken begins to cook.
2.
Now is the time to begin peeling. Reduce heat and allow to cook for 30 minutes.
3.
Add potatoes, carrots, squash, honey, lemon juice, orange juice, the zest of two lemons and the orange zest. Add nutmeg and cinnamon.
4.
Cover pot and allow to cook one hour.
5.
Add apples and prunes (only if you love prunes) and raisins. Cook covered an additional 30 minutes – stir occasionally to make sure mixture does not burn.
6.
Some cooks will add flour or potato starch to thicken the gravy – I do not. After the cooking is done there maybe some remaining liquid which I prefer to drain off.
7.
The vegetables will have absorbed the flavor while cooking. When all the vegetables are fork tender and the flaken is literally falling off the bone- it’s done.
8.
You can taste and adjust the sweetness by adding more honey – or make it more tart by adding more lemon rind.
9.
Remove the flanken. Mash the fruit and vegetables together, add back the flaken and serve. This dish freezes really well.

Lobster Fritters

Makes 18 fritters Ingredients:
1 tsp.
Butter
¼ cup
Bacon, small diced
½ ea.
Leeks, white only, split, washed, diced
1 ea.
Small garlic clove, peeled, minced fine
¼ cup
white wine
1 cup
Cooked Lobster meat, cleaned, small diced
1/3 cup
Cooked Corn Kernels
¼ bunch
Small basil leaves roughly chopped
2 ea.
Whole eggs
¼ tsp.
Chili Paste (Sambal Olek best)
1 ½ tsp.
Baking Powder
1/3 cup
Flour

Kosher Salt and Freshly Ground Pepper to taste

1 Gallon Canola Oil for Frying - can be strained after and saved (refrigerated)

Preparation:
1.
Prepare fryer with basket and thermometer to 350 degrees F.
2.
In a medium non-reactive sauce pan melt butter and render bacon at medium heat.
3.
Add leeks and garlic, sweat with no color until translucent, approx. 3 minutes.
4.
Add wine simmer gently till mixture is almost dry, remove and cool.
5.
Add remaining ingredients in order and let rest 30 minutes.
6.
Form fritters in a heaping teaspoon and drop gently into fryer. Fry at 350 degrees F. till golden, approx. 1 ½ minutes.
7.
Remove to absorbent paper and season with Kosher salt, liberally
Optional:
Top each fritter with a little piece of fresh honeycomb and a dab of Sambal.

Open Faced Plum Tart.........

What you need:

1 (9 inch) store broight round pie crust.
1/4 cup fig jam ( I found the best at Formaggio in Cambridge)
1 pound plums cut into 1/4 inch wedges.
1 egg plus 1 tablespoon water, whisked for egg wash.

Preheat oven to 425 degrees F.

Remove pie crust from refrigerator for 10 minutes before using to soften slightly.
Line a baking sheet with parchment. Unfold pie crust onto baking sheet.
Spread fig jam on crust leaving a 2 inch border around the edges.
Place plums on top of the jam.
Fold edges over leaving the center exposed and press slightly to seal.
Brush outside of the pie dough with egg wash and sprinkle with sugar.

Bake until dough is cooked through and golden, about 45 minutes.

Serve with ice cream.

Sweet Potato Fries with Basil Salt & Garlic Mayonnaise

Ingredients:
5 sweet potatoes, cut into about 1 by 5 inch fries.
3 tablespoons olive oil.
2 tablespoons chopped fresh basil leaves.
2 teaspoons kosher salt.
1/2 teaspoons freshly ground black pepper.
3/4 cup mayonaise.
1 clove garlic minced.
1 tablespoon lemon juice.

Instructions:

Preheat oven to 400 degrees F.

Place the sweet potato fries on a foil-lined baking sheet and toss with the olive oil.
Bake until golden about 45 minutes.

Meanwhile combine the basil, salt and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic and lemon juice and stir to combine.

When the sweet potato fries come out of the oven, sprinkle with the basil salt.
Serve with the garlic mayonnaise alongside for dipping.

Enjoy.....