Matzo Brie
Submitted
by: CajunSue |
1 sheet of Matza
1 egg, scrambled |
warm running water
sugar or jelly |
| Break the Matza
into 3 equal pieces. "Sandwich" them together, run them under
the running water. Dip the wet sandwich into the egg. Then fry
the sandwich as you would for french toast. Put sugar or jelly
on it and it will be gone almost before the plate hits the table. |
Brine for Corning Beef
Submitted
by: Merribuck
(Recipe adapted from Time Life Books) |
4 quarts water
1 1/2 pounds kosher salt
1 pound dark brown sugar
2 bay leaves
1 teaspoon mustard seeds
1 sprig thyme
10 juniper berries
10 crushed peppercorns |
1 tablespoon baking soda
4 gallons boiling water
1 egg, in shell
salt, if needed
cold water to cover meat
1 (5 pound) beef brisket
5 cloves garlic |
| Bring first 9 ingredients
up to the peppercorns to a boil and boil hard for 5 minutes.
Leave the brine to cool. Clean a stoneware crock or plastic
bucket and its lid with a solution of 1 tablespoon baking soda
to 1 gallon boiling water. Rinse well and leave to drain dry. To
test the saltiness of the brine put egg, in shell in the cooled
brine. If it doesn’t float, add enough salt until it does. To
draw off any excess blood and to help the brine penetrate,
pierce the beef all over with a trussing needle or skewer and
place meat in cold water for about 45 minutes. Remove the meat
from water and place in crock or bucket. Pour the cooled brine
over the brisket. Add garlic to the brine. Place a plate on top
of the brisket to submerge. Place a lid or plastic wrap over
container. Store in a refrigerator or dry place, at a
temperature below 60°F. Salting time depends on the thickness of
the meat. Allow 3 to 10 days for salting time for brisket. When
removing meat from brine, always use clean tongs: this way the
brine will stay good longer and be reused with the same kind of
meat. It is possible to strain off the brine and reboil it,
adding a refresher of about half the above quantities. Naturally
the crock or bucket will need a complete cleaning. This should
be done before mold appears. Makes 4-6 servings. |
10 Minute Apple Sauce
Submitted
by: Merribuck
Recipe courtesy Alton Brown |
3 Golden Delicious apples,
peeled, cored and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy |
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon |
| In a sealable
microwave-safe container, combine apples with all other
ingredients. Close lid, leaving one corner of lid open to allow
steam to escape. Microwave on high for 10 minutes. Using a hand
blender or potato masher, blend to desired consistency. Serve
hot immediately or chill for later use. Yield: 1 quart sauce. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|