By Barry Maultasch
Flourless Chocolate Torte:
Can be made for Passover or anytime of year.
Ingredients:
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5
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Large
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Eggs
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8
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Ounces
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Unsweetened Chocolate
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4
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Ounces
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Semi-Sweet Chocolate
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½
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Cup
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Water
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1 1/3
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Cups
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Sugar (Divided (1-cup)(1/3-cup))
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1
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Cup
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Butter or Margarine
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OPTIONAL
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Whipped Cream (or Parve Whipped Cream
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Berries for Garnish
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Instructions:
Preheat oven to 350.
Spray 9" spring form pan with nonstick spray.
Break eggs into a small glass or metal bowl. Place on top of stovetop, but not on direct flame. You want to warm the eggs, but not cook them.
In med. saucepan melt chocolates, water, 1-cup sugar, and butter or margarine over med. heat, stirring with a spoon. Remove from heat, let cool.
Transfer eggs to mixing bowl, add remaining 1/3 cup of sugar. Beat until triple in volume.
Fold in chocolate mixture.
Bake between 30-45 min. it will be loose in the center.
Whip Cream and place on slice with Raspberries (optional).
Serve at room temp
Pot Roast Brisket with Apples and Honey:
Requires two days. Cook time on Day Two is about 3 ½ hours.
This is a moderately complex recipe that is worth the effort.
Ingredients
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THE SPICE RUB
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2
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Teaspoons
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Coriander Seeds
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1
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Teaspoon
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Black Peppercorns
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½
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Teaspoon
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Allspice Berries
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THE AROMATICS AND
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BRAISING LIQUID
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4-5
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Pound
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Brisket
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1
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Medium
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Yellow Onion, Chopped into ½ inch pieces
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2
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Tablespoons
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Extra Virgin Olive Oil
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Kosher Salt & Freshly Ground Black Pepper
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2
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Tablespoons
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Fresh Ginger, minced
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1/3
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Cup
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Golden Raisins
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3/4
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Cups
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Chicken Stock
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2
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Strips
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Orange Zest
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2 or 3
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Fresh Marjoram or Sage Sprigs
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1
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Bay Leaf
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1
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Teaspoon
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Honey (more if needed to taste)
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1
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Pound
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Apples (tart such as Pippin, Granny Smith
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THE SPICE RUB:
1) Combine coriander, peppercorns and allspice in skillet and toast, 1 -2 min. Cool add salt and grind to powder.
2) Wipe down meat, rub, cover and refrigerate for 12 to 36 hours.
Place meat on a 1/2-sheet pan and brown meat in broiler until browned and crusty not charred.
Heat oven to 300
THE AROMATICS:
In Dutch oven heat oil over medium-high heat.
Add onion, sauté until soft and beginning to color (5-6 min.).
Season with S&P; add ginger and raisins, sauté another minute until ginger releases its fragrance.
Add wine, bring to boil, reduce liquid by about 3/4 (5 min.)
Add stock, 2 cups apples, orange zest, herb springs, bay leaf and honey. Meld the flavors.
Add brisket to pot.
DEGLAZING THE PAN USED TO BROWN THE BRISKET:
Pour off fat from pan used to brown the brisket.
Set pan over one or two burners, turn on to med-high heat. Deglaze with 1/4 cup water. Add to braiser.
BRAISE:
Cover with parchment paper pressing down so it almost touches the meat.
In 15 min. check to see if simmering slowly, turn down heat if not.
Turn brisket over in 40 min.
Cook for 1 hour then add remaining apples.
Cook for 3 to 3 1/2 hours.
