Happy Passover!  As well, Happy Easter!  We’re sure you are getting ready for family and friends and great meals together.  Even though this Winter has been mild for most of us, it’s always nice to welcome Spring.  Spring is such a refreshing time of renewal and energy.

After the holidays we thought you might like a meal that is easy, delicious and not too much work.  On the Recipes page you’ll find a great recipe for Lamb Skewers on the grill.  You can add a fresh Spring vegetable like haricots verts (thin green beans) and you’ve got a quick, easy and delicious meal.  We love to pair the lamb with a great Kosher wine like Agur Kessem 2007 which is a great red blend from Israel.

Tell us what you think.  The recipe is one of our mother’s that was hand-written on a piece of yellow legal pad paper.  The top of the paper was ripped right above the title of the dish so we know we didn’t miss a thing.

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Presidents Day in February

The country celebrates Presidents Day in February so we thought we would offer a dish fit for a dinner at the White House.  This recipe is an original dish created by Dorene Sager, one of the author’s of Our Mother’s Recipes, Carrying on a Jewish Tradition.  (Buy a copy on the Cookbook page).  We know you’ll love Dorene’s Grilled Beef Tenderlion in Cabernet Sauce.

6 beef filet mignons or one 3 pound roast
2 T balsamic vinegar
2 cloves garlic, crushed
4 sprigs rosemary,bruised (can use 1 T dried)
1/4 C. olive oil
1 t. coarsely cracked black peppercorns
cabernet sauce
coarse salt
2 T chive batons, cut 1-inch in length for garnish
sauted mushrooms, 6 to 8 oz. any variety

In a bowl or large resealable plastic bag, combine balsamic vinegar, garlic, rosemary, olive oil and peppercorns; add steaks or roast and refigerate 4 hours or overnight.
Prepare Cabernet sauce (below) and saute mushrooms.
Remove steaks or roast from refrigerator 1 hour before cooking. Place meat on a hot grill. Season meat liberally with salt. Turn often taking care not to burn meat. Use a meat thermometer to test for doness:
rare- 120 F
medium rare-125 F
MEDIUM-130 F

When steaks are ready  remove from grill and let stand 10 to 15 minutes. Remember that meat will continue to cook and rise 5 to 10 degrees after it is removed from grill.
Pour any juices from steaks into sauce for more flavor. Spoon sauce over steaks and garnish with chives. SERVE IMEDIATELY.

Cabernet Sauce:

1 C.  chopped onion
1/2 C. chopped carrots
1/2 C. chopped celery
1/4 cup olive oil
6 cloves crushed garlic
2 bay leaves
2 T tomato paste  (I freeze what is left)
1/4 C. balsmic vinegar
1/4 C. red wine vinegar
2 C. Cabernet ( if you don’t have use  dry red wine)
1 1/2 quarts veal or chicken stock
Salt and black to taste
Sauted mushrooms (optional, but it’s not optional for us!)

Cook onions, carrots, and celery in olive oil over medium heat until golden brown(not burned). Add garlic, bay leaves, and  tomato paste; stirring 1 mnute. Add the vinegars and  wine, bring to a boil, and simmer until reduced by two-thirds. Add the vegtables,and chicken stock, bring to a boil and simmer until reduced by two thirds. Strain through a fine mesh strainer.  Add mushrooms.  Can refrigerate for up to two days if not using immediately.

Return the sauce to heat and simmer until it lightly coats the back of a spoon. Taste for salt and pepper. Serve warm over meat. Can serve serve extra sauce on the side.

ENJOY

Quick News Flash: Take a look at the new recipe on the Recipes page for Chicken in Orange Sauce.  You’ll love it!

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Happy New Year to All

We wish all of you a healthy, happy and prosperous New Year. At the Jewish New Year (Rosh Hashanah) it is customary to celebrate with a honey cake to bring in the joy and sweetness of the new year. We think any new year, new beginning or joyful time can benefit from adding a honey cake to the occasion. Here is the recipe:

Pre-heat oven to 325 degrees.

2 1/2 cups flour

1 1/4 cup sugar

1 tsp each cinnamon, ginger, baking powder, baking soda

4 ounces sliced almonds, toasted

2 eggs, beaten

3/4 cup warm water

1 pound jar honey

3 heaping tablespoons orange marmalade

1/3 cup oil

Shift flour, baking soda, baking powder into a large bowl. Add remaining dry ingredients and mix. Make a well in the center of the dry ingredients and add eggs, water, honey, orange marmalade and oil and mix well. Pour mixture into a greased cake pan. Bake for 35 minutes and then place almonds over top of cake. Then bake an additional 25 minutes. Test the cake after 50 minutes to make sure it is done. If not bake additional 10 minutes.

Enjoy!

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