Holidays Around the World: Classic Brisket Tzimmes

To make Brisket Tzimmes:

1 well trimmed 5 to 6 pound brisket
1 tsp salt
1/2 tsp freshly ground black pepper

2 Tbsp vegetable oil

1 large onion, chopped
3 cloves garlic, minced
2 cups beef or chicken broth
1/2 cup orange juice
2 Tbsp light brown sugar
2 Tbsp fresh lemon juice
1 Tbsp tomato paste
1 tsp dried thyme leaves
1 tsp ground cinnamon
1/4 tsp ground cloves
6 to 8 medium carrots, peeled and sliced
3 medium sweet potatoes, peeled and cut into 1/2 inch slices
8 ounces dried, pitted prunes

Preheat oven to 325 degrees. Place brisket in large roasting pan; sprinkle with salt and pepper. Heat oil in medium saucepan over medium-high heat. Add onion and garllic; cook and stir for 8 minutes. Stir in broth, orange juice, brown sugar, lemon juice, tomato paste, thyme, cinnamon and cloves. Bring to a boil stirring occasionally. Pour evenly over brisket. Cover and bake for 1 1/2 hours.

Add carrots, sweet potatoes and prunes to pan. Cover; bake 1 to 1 1/2 hours or until brisket and vegetables are fork tender. Transfer brisket to cutting board; tent with foil. Spoon pan juices over fruit and vegetables; transfer to serving platter. Skim fat from pan juices; discard fat.

Slice brisket across the grain into 1/4 inch thick slices; transfer to serving platter. Spoon sauce over brisket and vegetables.  Makes 10 to 12 servngs.

Holidays Around the World: Oysters Romano

To make Oysters Romano:

12 oysters, shucked and on the half shell

Salt

2 slices bacon, cut into 12 (1-inch) pieces

1/2 cup Italian seasoned dry bread crumbs

2 Tbsp butter

1/2 tsp garlic salt

6 Tbsp grated Romano, Parmesan or Provolone cheese

Fresh chives for garnish

Preheat oven to 375 degrees. Place shells with oysters on baking sheet. Top each oyster with 1 piece of bacon. Bake 10 minutes or until bacon is crisp.

Meanwhile, combine bread crumbs, butter and garlic salt in a small bowl. Spoon mixture over oysters; top with cheese. Bake 5 to 10 minutes or until cheese melts. serve immediately. Garnish with chives, if desired.

Makes 4 appetizer servings.

Holidays Around the World: Linzer Torte

To make a Linzer Torte:

1 cup slivered almonds

1 1/4 cups all-purpose flour

1/4 cup sugar

2 eggs

1/2 cup butter, softened
1 Tbsp lemon zest
1/2 tsp almond extract
3/4 cup apricot preserves
1/4 cup raspberry preserves

Finely chop almonds in food processor or blender. Lightly spoon flour into measuring cup; level off. In food processor or large bowl of electric mixer, stir together almonds, flour and sugar.

Separate 1 egg; set white aside. Add egg yolk, remaining whole egg, butter, lemon zest and almond extract to flour mixture. Process or mix until dough forms a ball.

Remove 1/3 cup of dough; flatten, wrap and refrigerate for at least 1/2 hour or until manageable.

Grease a 9 inch round tart pan with removable bottom. Press remaining dough in bottom and about 1/2 inch up the sides of the pan. Spread 1/2 cup of the apricot preserves evenly over dough.

Remove refrigerated dough. On floured surfact or between sheets of waxed paper, roll into 9 1/2 x 5 inch rectangle. Cut into ten (1/2 inch wide) strips. Place one strip across center of torte. Place second strip on each side, about 2 inches in from edge. Repeat in other direction. Now place a strip between center and edge strips in each direction. Press strips to edge. Trim off evenly with knife or pastry wheel.

Brush strips with reserved egg white. Spoon remaining apricot preserves and raspberry preserves in alternate spaces between strips.

Bake at 350 degrees for 30 minutes or until crust is golden brown. Cool 10 minutes. Remove sides of pan. Serve warm or cool. Keeps for up to 1 week, tightly covered.  Makes 10 servings.

Holidays Around the World: Spanish Churros

To make Spanish churros:
1 cup water
1/4 cup butter
6 Tbsp sugar, divided
1/4 tsp salt
1 cup all-purpose flour
2 large eggs
Vegetable oil for frying
1 tsp ground cinnamon

Place water, butter, 2 tablespoons sugar and the salt in medium saucepan; bring to a boil over high heat. Remove from heat; add flour. Beat with a spoon until dough forms a ball and releases from side of pan. Vigorously beat in the eggs, 1 at a time, until mixture is smooth. Spoon dough into pastry bag fitted with a large star tip. Pipe 3x1 inch strips onto waxed paper lined baking sheet. Place baking sheet in freezer; freeze for 20 minutes.

Pour vegetable oil into 10 inch skillet to a depth of 3/4 inch. Heat oil to 375 degrees. Transfer frozen dough to hot oil with large spatula. Fry 4 or 5 cookies at a time until deep golden brown, 3 to 4 minutes; turning once. Remove cookies with spatula to paper towel; drain.

Combine remaining 4 tablespoons sugar with cinnamon. Place in bag. Add warm cookies 1 at a time; close bag and shake until cookie is coated with sugar mixture. Repeat with remaining sugar mixture and cookies. Remove cookies to wire racks; cool completely. Store tightly covered at room temperature or freeze for up to 3 months.  Makes about 3 dozen cookies.

Vintage Recipe--Mexican Chicken with Fruits

4 pound chicken, cut up
2 cups boiling water
2 Tbsp chili powder
1/4 tsp pepper
1/4 tsp cinnamon
2 Tbsp grated onion
1 tsp salt
1/4 cup fat or drippings
2 cups unsweetened pineapple juice--canned or frozen
2 cups pineapple chunks--canned or frozen
2 fully ripe bananas, sliced lengthwise
1 ripe avocado, sliced
1/2 pound white grapes

Put chicken in a deep kettle; add next 7 ingredients. Cover; simmer for 1 hour. Remove chicken from broth. Reserve broth. Heat fat in a skillet. Brown chicken on all sides; arrange in baking pan. Add pineapple juice to broth; heat and pour over chicken. Arrange pineapple chunks over chicken. Bake in 375 degree oven for 30 minutes. Lift chicken and fruit into a serving dish; garnish with the remaining fruit. Serve gravy separately. Makes 6 servings.

CHICKEN ESPAGNOLE: Put a cut-up chicken in kettle. Heat 1/4 cup fat; blend in 1/2 cup flour. Add 3/4 cup ketchup, 3 cups water, 1 tsp salt, dash of Tabasco, juice of 1 lemon. Bring to a boil and pour over the chicken. Cover and simmer for 3 hours. Makes 6 servings.