Ok…Shanah Tovah y’all!
I was going to do a chicken and apples recipe but naw….Joan Nathan got that down.
I wanted to make a brisket for the holiday but I wanted it to be unique. Yes to green salad, roasted fall veggies, peach kugel (secret ingredient frosted flakes), matzoh ball soup. I’m exhausted so I gotta make this work. I was thinking of something I haven’t done Koshersoul style….high holidays apple barbecue sauce.
APPLE BARBECUE SAUCE.
put it on chicken or salmon or sliced pot roast or lamb, brisket or eat it with spicy roasted vegetables…
Sauté together in a large saucepan:
1/2 cup of chopped Vidalia onion or any sweet onion
1/4 cup of minced celery
1/4 cup of minced carrot
1 tablespoon of minced garlic
1 teaspoon of crushed minced ginger.
Let’s put it in a teaspoon or so of kosher or sea salt.
2 tablespoons of the pareve oil of your choice…
Sauté over medium-low heat until onion and celery are translucent. Be attentive! Don’t let it burn.
Add to saucepan:
3/4 cup of tomato paste mixed with 1/2 cup of apple juice or apple cider
1/2 cup of grated Granny Smith or Honeycrisp apple or 1/2 cup of applesauce (unpretty apples are great for this!)
1/2 cup of apple butter
1/2 cup of apple cider vinegar
1/4 cup of low sodium soy sauce
1/4 cup of brown mustard
1/2 cup of light brown sugar
1 teaspoon of kitchen pepper (see my book)
1 teaspoon of sweet paprika
1 teaspoon of small coarse Black pepper
1 teaspoon of seasoned salt of your choice
Stir and stir and bring to a quick boil. Please lower heat and cover. Stir every 5 minutes for 45 minutes.
Adjust to taste.
May you be inscribed for a good year and a long prosperous year filled with happiness and joy and mitzvot!
Please get the Cooking Gene into a documentary and your other works also. Can’t wait!