A winning feast

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Rosh Hashana, the Jewish New Year meaning “head of the year,” begins at sundown Sept. 16. It heralds a month-long series of holidays including Yom Kippur, Sukkot and Simchat Torah.

Like last year, I will write a two-part column. Although the heading is Rosh Hashana, all of the recipes can be enjoyed throughout the holidays.

Several weeks ago, I received an e-mail from Teri Hurst in the public relations department of the Pennsylvania Apple Marketing Program. She told me Pennsylvania apples enjoyed an early harvest. Did you know our state grows 20 varieties of apples? Slice up some Galas, Golden Delicious, Jonagolds and Honeycrisps with a pretty bowl of honey for dipping. And, don’t forget the round challah, baked only for Rosh Hashana.

When I wrote my tribute to Nora Ephron (“Sharing a taste of Nora’s world,” July 26), I promised you her recipe for Tzimmes, which appeared in the July 11 edition of The New York Times. It’s a stew of vegetables and dried fruits often enjoyed during the holiday. Eating sweet foods, such as honey, wishes us a sweet new year. Ephron adored Jewish foods.

One of my favorite cookbook authors is Melissa Clark who writes a weekly column for The New York Times. Her book, “In the Kitchen with a Good Appetite: 150 Recipes & Stories About the Food You Love” was published two years ago. I interviewed her for a column and I cook from her book. Herewith is My Mother’s Lemon Pot Roast, which is perfect for Rosh Hashana.

My Mother’s Lemon Pot Roast

Ingredients:

6 garlic cloves

1–1/2 tablespoons plus a pinch of

kosher salt, more to taste

4–1/2 pounds of beef brisket

1 teaspoon of freshly ground black

pepper

3 lemons

1/2 cup of extra-virgin olive oil



Directions:

Mince a garlic clove. Using a mortar and pestle or the flat side of a heavy knife, mash the garlic with a pinch of salt until it turns into a paste.

Season the brisket all over with the salt and pepper and rub the garlic paste into the meat. Place the brisket in a large bowl or pan, cover tightly with plastic wrap and refrigerate for at least two hours or overnight.

Preheat the oven to 325 degrees.

Finely grate the zest of 2 lemons and reserve. Juice all 3 of the lemons.

Heat the oil in a 6–1/2 quart Dutch oven until almost smoking. Sear the brisket until browned on all sides, for about 10 minutes. Pour the lemon juice over the brisket and add enough water to come halfway up the sides of the meat (about 2 cups). Bring the liquid to a boil.

Cover the pot, transfer to the oven and cook for 75 minutes. Mince the remaining garlic cloves. Turn the meat over and add the garlic. Continue to cook until the meat shreds easily with a fork, for about 75 minutes. Stir in the reserved lemon zest and continue to cook, uncovered, 15 minutes more.

Slice and serve with the pan juices spooned over the meat.

Serves 10 to 12.

Note from Phyllis: You can roast the brisket, allow to cool completely, slice it and store in the refrigerator overnight. Simply reheat it.

Nora Ephron’s Tzimmes

Ingredients:

2 cups of beef stock

1 tablespoons of butter or margarine

5 carrots, cut in various shapes

3 yams, peeled and cut into pieces

2 cups of butternut squash, cut into pieces

1 cup of dried apricots

1 cup of pitted prunes

1/4 cup of raisins

1/3 cup of brown sugar, white sugar or marmalade

1 tablespoon of cornstarch



Directions:

In a small pot, bring the beef stock and butter to a boil.

Add the carrots and boil for about five minutes until tender but not overcooked. Remove with a slotted spoon to a bowl. Add the yams and boil for about five minutes until tender but not overcooked. Remove to a bowl. Add the apricots and cook for five minutes, remove, and then do the same with the prunes. Add some of the raisins for a minute or two. Then boil down the broth that’s left adding the sugar or marmalade. When the mixture is reduced by about half, remove about 1/2 cup to a measuring cup. Whisk the cornstarch into it, then add to the broth in the pot and whisk until slightly thickened.

Put all of the vegetables and fruit into a large pretty casserole dish and pour the broth over it. Before serving, reheat at 400 degrees for about 15 minutes. SPR

Contact the South Philly Review at editor@southphillyreview.com.

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