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    24 Sep SPECIAL ROSH HASHANA RECIPES:

    Posted at 16:40h in by
    0 Likes

    CROCKPOT HONEY BALSAMIC BRISKET

    INGREDIENTS:

    3 -4 lb second cut
    brisket or deckle
    1 1/2 cups water
    2 tsp seasoned salt
    2 tsp garlic powder
    1 1/3 cup balsamic
    vinegar
    1 cup ketchup
    1/2 cup packed
    brown sugar

    1/2 cup honey
    2 tbsp Worcestershire
    sauce (make sure you
    buy the one without fish)
    3/4 tsp salt
    a pinch of black pepper
    1/8 teaspoon red pepper
    flakes
    2 tsp minced garlic

    DIRECTIONS:

    Add the meat to a slow
    cooker. Top with
    remaining ingredients –
    cook on high 8-10 hours
    or turn to low before
    Shabbos. Meat will fall
    apart and shred with two
    forks. Serve with rolls,
    coleslaw and pickles.

    HARISSA AND SILAN GLAZED CARROTS

    INGREDIENTS:

    Les Petit Carrots
    1/4 cup olive oil
    1/4 harissa
    1/4 silan

    DIRECTIONS:

    I’m so excited about this recipe. It’s perfect for Rosh
    Hashanah. It uses some of the simanim and it’s
    delicious.
    Mix 1/4 cup each olive oil, harissa and silan (date
    syrup). Pour over the carrots and roast at 375 for 45
    minutes – 1 hour until carrots are softened.
    So easy to make and full of flavor.

    DUTCH APPLE CAKE

    INGREDIENTS:

    1 package yellow cake mix
    1 teaspoon ground cinnamon
    1⁄4 teaspoon ground cloves
    1 cup applesauce
    1 1/3 cups peeled and very finely
    chopped apples (2 medium)
    1 cup raisins
    1 cup chopped pecans
    1 cup powdered sugar
    2 tablespoons maple syrup
    Soy Milk

    DIRECTIONS:

    Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set

    aside. Prepare cake mix according to package directions, except stir cinna-
    mon and cloves into dry cake mix and substitute applesauce for the water.

    Stir in apples, raisins, and pecans. Pour batter into the prepared tube pan,
    spreading evenly. Bake for 60 to 70 minutes or until a wooden toothpick
    inserted near the center comes out clean and top springs back when lightly
    touched. Cool in pan on a wire rack for 10 minutes. Remove cake from pan;

    cool completely on wire rack. For icing, in a small bowl stir together pow-
    dered sugar and maple syrup. Gradually stir in enough soy milk to reach

    drizzling consistency. Spoon icing over cooled cake.