holiday recipes – Busy in Brooklyn

This recipe came to me last week when I was preparing my salmon and I’m so glad it did because it’s JUST. SO. PRETTY!! I definitely have a thing with decorating a side of salmon, and I love how the apples resemble fish scales!

I think a memory a lot of us have of Rosh Hashanah from our childhood is that moment when the fish head was brought to the table and WE. HAD. TO. EAT. IT.!! It always smelled awful and that fish eye just stared at us, as if to say, you killed me and now you’re going to have to eat me!!! I still have nightmares from those fish heads. Nightmares!!!

When people ask for recipes for the fish head, I usually just tell them that no recipe is going to make anyone want to eat it so just throw tons of lemon on it and stick it in the oven! Most of the fish stores have been storing the fish heads all year, so they’re definitely not fresh, and you can smell it a mile away. I don’t know what’s worse, the eyeball staring back at me or the smell coming out of it!

That’s the thing about fish that people don’t realize – it really should never smell like fish! It should smell like the ocean. If your fish smells fishy, it’s probably not fresh and it will probably taste fishy after you cook it. Moral of the story – BUY FRESH FISH. And don’t try and get fancy with your fish head ‘cuz nobody wants to eat it anyway.

But this here? This is the fish that you WANT to serve. It’s the dish that everyone is going to OOH and AHH over. And you’re going to be feel like a gourmet goddess for pulling it off. At least, until, we pass the fish head around!

May we all be blessed to be like the head, and not the tail this year!

Apple Honey Mustard Salmon

2 lb. side of salmon
1/3 c apricot jam
2 tbsp whole grain mustard
2 tbsp Dijon
2 tbsp honey, plus more for drizzling
salt and pepper, to taste
1 red apple, seeded and thinly sliced
1 green apple, seeded and thinly sliced
2 tbsp olive oil
juice of 1/2 lemon

Method:

Preheat oven to 400 degrees. In a small bowl, combine the apricot jam, mustards, honey, salt and pepper. Brush the mixture generously over the salmon. Decorate the salmon by overlapping the apples, alternating between red and green until the salmon is covered. Drizzle with olive oil, lemon juice and honey. Bake, uncovered for 25 minutes, basting once with the pan juices during cooking.

Serve warm or at room temperature.

NOTE: I prefer this recipe served fresh, but if you want to prepare it a day ahead, you can serve the next day at room temperature (reheating cooked salmon tends to make it fishy and dry).

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Cranberry Apple Braised Chicken

On September 7, 2017September 13, 2017

by chanie

in Dinner, Main Dish, Meat & Poultry, Recipes, Rosh Hashanah, Shabbos

15 Comments

And just like that, summer is over. I’m starting to smell that fresh, crisp fall air and the nights have that slight chill that wraps me like a warm sweater. If I’m honest, I don’t hate the winter at all, but I’ll sure miss the carefree spirit of summer and the smell of freshly cut grass.

I’m excited for the fall flavors that are making their way into the supermarkets. Pumpkins, persimmon and pomegranates are just a few of my favorite things and I can’t wait to see the seasonal produce on the shelves!

It’s a bit early for cranberry season, but you can easily use frozen cranberries in this recipe. The tartness of the berries are a great contrast to the sweetness of the apples and honey, and they make for the most luscious sauce that you’ll want to smother all over rice or noodles. Considering the popularity of my tart pomegranate roast, I think this chicken will be a winner as well!

Serve with a side of sweet tzimmes and braised leeks and you’ve got a simanim-filled entree worthy of your holiday table.

Cranberry Apple Braised Chicken

1 chicken, quartered (skin-on)
1 tbsp grapeseed or other neutral flavored oil
salt and pepper, to taste
2 fuji apples, cut into eights
2 cup fresh or frozen cranberries
1 cup port or sweet red wine
heaping 1/3 cup honey
a few sprigs of thyme

Method:

Season the chicken generously with salt and pepper on both sides. Heat a dutch oven or oven-safe pot to medium-high heat and add the oil. Sear the chicken on both sides until browned. Add the wine, honey, apples, cranberries and thyme and season everything with salt and pepper. Bring the mixture to a boil, allowing the alcohol to cook off for a minute or two and transfer the pot, covered, to a 350 degree oven. Bake the chicken for 1 1/2 hours.

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Acorn Squash with Wild Rice Stuffing

On December 1, 2016December 1, 2016

by chanie

in Appetizer, Dinner, Meat & Poultry, Recipes, Shabbos, Side Dish

7 Comments

I’ve been loving playing around with Instagram stories these days. It lets me post a step by step cooking tutorial and it’s just. so. fun! Last night I made Asian soup bowls with a richly flavored broth and a variety of vegetables for a make-you-own bowl dinner. I posted a play by play on my stories and the feedback was amazing!

I made these stuffed acorn squashes last Friday, using some of my leftover bacon-wrapped turkey from Thanksgiving. I posted a story as I made them and I got lots of requests for a formal written recipe. I managed a quick photoshoot, even though it was a hectic Friday and do I even need an explanation? I mean just look at these?!

I really love the idea of making this after Thanksgiving with some leftover turkey, but if you don’t have any, just leave it out and keep it vegan. With or without the turkey, this is a beautiful side dish that’s perfect for the fall, winter, holidays or just a weeknight cozy dinner. I put a poached egg over some leftover rice and lemme tell you….sooooo good!

Acorn Squash with Wild Rice Stuffing

3 acorn squashes
2 tbsp brown sugar
3 tbsp olive oil, divided
kosher salt and freshly ground pepper, to taste
1 medium red onion, peeled and diced small
2 stalks celery, diced small
10oz. cremini mushrooms, stems trimmed and sliced
1 box Near East long grain and wild rice pilaf, cooked according to package directions
1 3.5oz bag roasted chestnuts, roughly chopped
1 cup leftover diced turkey (optional)
1/2 cup vegetable stock (increase to 1 cup if using turkey)
1/3 cup dried cranberries

Method:

Heat the oven to 425 degrees. Cut the acorn squash in half lengthwise and remove the seeds. Place cut-side up on a baking sheet and drizzle with 2 tbsp of olive oil. Sprinkle brown sugar over the squash halves and season with salt and pepper. Roast until tender and caramelized around the edges, about 40 minutes.

Add the remaining olive oil to a saute pan and saute the onion and celery until deeply caramelized, about 10 minutes. Add the mushrooms, salt and pepper, and continue to saute until all the water evaporates and mushrooms caramelize. Add the rice, roasted chestnuts and diced turkey (if using) and stir to combine. Add the stock and cook the mixture until all the liquid is absorbed, stirring every few minutes. Add the dried cranberries.

Divide the rice stuffing among the roasted squash halves and serve.

VARIATION: I made this using some of my leftover kosher beef bacon-wrapped turkey, and I added some of the bacon to the dish as well. If you wish to do do so (it adds a nice smoky and crispy element), just crisp up your favorite variety and stir in the stuffing before serving (don’t add it during cooking or it will get soggy).

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Busy in Brooklyn

Tag: holiday recipes

Shavuot Bark

Simanim Carpaccio

Apple Honey Mustard Salmon

Cranberry Apple Braised Chicken

Acorn Squash with Wild Rice Stuffing