Banking on the popularity and fundraising success of their first, award-winning The Kosher Palette, the Joseph Kushner Hebrew Academy/Rae Kushner Yeshiva High School is publishing The Kosher Palette II: Coming Home, chock full of new recipes and entertaining tips.
The Kosher Palette II: Coming Home contains more than 300 recipes, including those for traditional holiday feasts. Illustrated with nearly 100 elegant photographs and personal anecdotes, The Kosher Palette II also features a wide array of practical ideas for creating dazzling tablescapes. A wealth of tips, along with wine parings, will help cooks create meals that are memorable and distinctive.
The purchase price is $29.95 plus $1.80 tax for NJ residents only. To order, call 973-597-1115, ext. 1197 or visit the web site at www.thekosherpalette.org.
CAJUN VEAL ROAST WITH MANGO PUREE
A wonderful dish with spicy flavors that enhances the veal. The mango puree and mango garnish add a nice color and are the perfect complement.
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon garlic powder
1 teaspoon basil
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon marjoram
1 (3- to 4-pound) shoulder veal roast
2-1/2 teaspoons beef bouillon powder
2-1/2 cups boiling water
2 large mangos, peeled, 1 chopped, 1 sliced
2 tablespoons olive oil
Preheat oven to 325 degrees. Mix salt, onion, garlic powder, basil, while pepper, black pepper, cayenne pepper and marjoram in a bowl. Make vertical slits 1 inch wide, 1 inch deep and 3/4 inch apart own the center of the top of the roast. Open the slits and spoon in enough spice mixture to fill the entire opening. Reserve 1 teaspoon of remaining spice mixture and set aside. Rub remaining mixture over surface of roast. Let stand at room temperature for 30 minutes so the flavors can penetrate veal and rub will adhere.
Dissolve bouillon granules in boiling water in a heatproof bowl. Combine 2 cups of bouillon and chopped mango in a saucepan. Bring to a boil and reduce heat. Cook for 20 minutes or until thickened, stirring occasionally. Stir in 1 teaspoon reserved spice mixture. Puree with an immersion blender or in a food processor. You may prepare puree in advance and store, covered, in the refrigerator.
Sear roast on all sides in olive oil in a large skillet. Remove roast to a roasting pan. Deglaze skillet with remaining 1/2 cup bouillon and pour bouillon mixture over veal. Roast, covered, for 1-1/4 hours or until a meat thermometer registers 130 degrees. To serve, slice veal and alternate mango slices and veal on a serving platter. Top with mango puree. Makes 10 to 12 servings.
SUN-DRIED TOMATO AND ARTICHOKE CHICKEN
Serve this dish as an entrée or slice the chicken into strips and serve over mixed greens as an appetizer.
2 to 3 pounds chicken cutlets
1 cup TEAL LAKE SAN GIOVESE® red wine
3/4 cup packed brown sugar
1/2 cup plus 1 tablespoon olive oil, divided
1/4 cup fresh parsley
1/4 cup balsamic vinegar
3 bay leaves, crushed
2 garlic cloves, minced
1 teaspoon basil
1 medium to large onion, sliced
2 (14-ounce) cans artichoke hearts, drained and cut into halves
1 (7-ounce) jar oil-packed sun-dried tomatoes
Preheat oven to 375 degrees. Place chicken in a large rectangular baking pan; set aside.
Combine wine, brown sugar, 1/2 cup olive oil, parsley, vinegar, bay leaves, garlic and basil in a bowl. Pour over chicken. Bake, covered, for 45 minutes.
Heat remaining olive oil in a skillet and sauté onion until translucent. Add artichokes and sun-dried tomatoes. Spoon over chicken. Continue baking, covered, for 15 minutes or until chicken is cooked through. Makes 6 to 10 servings.
Note: Dry-packed sun-dried tomatoes, reconstituted in boiling water, may be substituted for oil-pack tomatoes.
1 cup apricot nectar
1 cup apricot preserves
1 tablespoon honey
1 teaspoon ginger
2 tablespoons unsalted margarine
3 large onions, thinly sliced (about 2 pounds)
6 large shallots, thinly sliced (about 6 ounces)
1/2 cup (1 stick) unsalted margarine, softened
3 tablespoons chopped fresh thyme and sage or 1 tablespoon dried thyme and sage
1 teaspoon pepper
1/2 teaspoon salt
1 (15- to 18-pound) turkey
Salt and pepper to taste
1 can MANISCHEWITZ® Chicken Broth
For the glaze, combine nectar, preserves, honey and ginger in a small heavy saucepan. Bring to a boil. Reduce heat to medium-low. Simmer for about 15 minutes or until thickened and reduced to 1-1/4 cups; set aside.
For the rub, combine margarine, thyme or sage, pepper and salt and a small bowl; set aside.
For the onion mixture, heat margarine in a large heavy skillet over medium heat and sauté onions and shallots for about 20 minutes or until light brown. (Apricot glaze, herb rub and onion mixture may be prepared 1 day ahead. Chill, covered, in separate containers. Soften herb rub before using.)
For the turkey, position rack in the lower third of the oven. Preheat oven to 325 degrees. Pat turkey dry with paper towels. Season cavity with salt and pepper. Place in a large roasting pan. Slide hand under breast skin to loosen. Spread half the herb rub under skin and over breast. If stuffing turkey, spoon stuffing into cavity. Spread remaining rub over outside of turkey. Tie legs loosely together. Place turkey breast side down in pan. Roast for 1-1/2 hours, basting occasionally with pan drippings. Add onion mixture, broth and if desired, additional thyme and sage to pan. Pour glaze over the turkey. Continue roasting for about 1 hour or until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees and the juices run clear, brushing occasionally with glaze and adding more broth to pan if liquid evaporates. Place turkey on a platter or carving board; tent with foil. Let stand 20 to 30 minutes before carving. Reserve pan drippings for gravy, if desired. Makes 10 to 12 servings.
HERBED STANDING RIB ROAST
1 tablespoon black peppercorns
2 bay leaves, crushed
1 tablespoon kosher salt
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 garlic cloves, finely minced
1 tablespoon olive oil
1 (7- to 8-pound) standing rib roast
Grind peppercorns, bay leaves and salt in an electric coffee or spice grinder until a powdery consistency. Combine peppercorn mixture with thyme, rosemary and garlic in a bowl. Mash the mixture with the back of a spoon until a smooth paste forms; a mortar and pestle is ideal for this step. Stir in olive oil. Rub paste mixture over the surface of roast. Place roast in a roasting pan and chill, covered, for 8 to 24 hours.
Let roast stand at room temperature for 1 hour. Preheat oven to 450 degrees. Arrange roasting pan on middle oven rack and roast for 20 minutes. Reduce oven temperature to 350 degrees and roast for 1-1/2 1-3/4 hours longer or until a meat thermometer inserted in center registers 110 degrees. Remove roast to a large serving platter and let stand for 25 minutes. The roast will continue to cook, reaching about 130 degrees for medium-rare. Makes 8 to 10 servings.
Note: If you do not have a coffee grinder or mortar and pestle, wrap the spices in plastic wrap or place in a sealable plastic bag and pulverize with a meat mallet or hammer.