This recipe was handed down from a close family friend. They taste like Easter!
Almond Italian Easter Cookies 6 eggs 1 cup sugar 2 sticks butter melted and cooled 1 oz. almond extract (or any flavor you like) 4 1/2 cups flour (sifted) 6 tsp. baking powder
Preheat oven to 325 degrees. Lightly grease a large cookie sheet. In a large bowl mix eggs, sugar, melted butter and extract. In a separate bowl mix flower and baking powder. Gradually mix dry ingredients to the egg mixture. (If it feels too sticky, add a little more flour.) Take a spoonful at a time, roll in a ball and place on greased cookie sheet. Bake for 12-15 minutes.
To make the confectionary frosting: Add a little bit of milk to confectionary sugar (you want it rather thick.) Add a few drops of almond extract and food coloring of your choice. Dip into frosting upside down and put on rack to dry!
Warning: These cookies are addicting. ...can't say we didn't warn ya!
One of our favorite memories when we were on tour with Fiddler on the Roof was when one of the sweetest ladies in the cast held an unconventional Passover seder in the hotel lobby. The celebration included traditional story telling, drinking wine, eating matzo and partaking of symbolic foods...all framed by musical parodies with live music and dancing chorus boys!
We got this Braised Brisket recipe from our Mama Nancy. This juicy brisket has a hint of Southwestern flavors and a little kick!
Braised Brisket 1/4 cup oil 1 6-pound beef brisket, boneless and trimmed of most fat *1/4 cup Southwestern seasoning blend 3 medium onions, chopped 2 large carrots, chopped 2 ribs celery, chopped 3 cloves of garlic, chopped 2 bay leaves 6 cups chicken stock or enough to cover *to make Southwestern season blend, combine to taste, ginger, cayenne pepper, cinnamon, thyme, garlic powder, onion powder, paprika, coarsely ground pepper, kosher salt, dried basil, dried oregano, chili powder and cumin.
Heat the oil over medium-high heat in a Dutch oven. Coat one side of the beef with half of the seasoning blend, patting well. Place beef in the hot oil and cook until brown and crisp on the first side. While cooking, coat the other side with the remaining spice blend and then flip. Remove the meat from the pan. Add onions, carrots, and celery to the Dutch oven and cook, stirring until the onions are golden brown. Add garlic and cook for 1 minute. Add bay leaves, brisket and enough chicken stock to cover the brisket. When the stock comes to a boil, cover and reduce to a low simmer. Cook until very tender, 2 1/2 to 3 hours. Remove the beef from the Dutch oven and set aside. Skim the excess far from the stock and strain the liquid. Cook sauce until it reduces to half it's volume. Add brisket and reheat. Serves 10-12.
"Next year in Jerusalem! Next year in the Holy Land!"
Don't like corned beef and cabbage? Try this! Beef and Guinness Stew 2 pounds stewing beef 3 tablespoons oil 2 tablespoons flour Salt and freshly ground black pepper Pinch of cayenne 2 large onions, coarsely chopped 1 garlic clove, crushed 2 tablespoons tomato puree, dissolved in 4 tablespoons water 1 1/4 cups Guinness 2 cups largely diced carrots Sprig of fresh thyme Chopped parsley, for garnish
Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.
In a large skillet or dutch oven, heat remaining 2 tablespoons oil over high heat and brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the dutch oven, cover, and cook gently for 5 minutes. Put aside the contents of the dutch oven and pour half of the Guinness into the dutch oven. Bring Guinness to a boil and place the meat, along with the remaining Guinness back into the dutch oven. Add the carrots and thyme. Stir, cover and simmer over low heat, or put in the oven at 300 degrees until the meat is tender for about 2 to 3 hours. Garnish the beef with parsley and serve with mashed potatoes.
Don't forget to add a colorful touch to your St. Patrick's Day celebration by making green beer! Add a few drops of green food coloring to any beer in a clear glass (although lighter color beers will look the best!)
This is one of our favorite late night snacks during this time of year! We love it warm with a little bit of butter. Yum!
Irish Soda Bread 4 cups all-purpose flour 4 tbs white sugar 1 tsp baking soda 1 tbs baking powder 1/2 tsp salt 1/2 cup margarine, softened 1 cup buttermilk 1 egg 1/4 cup butter, melted 1/4 cup butter milk 2 cups raisins (optional) Preheat oven to 375 degrees. Lightly grease a large baking sheet. In a large bowl, mix together sugar, baking soda, baking powder, raisins, salt and margarine. Stir in 1 cup buttermilk and egg. Knead slightly on a lightly floured surface. Form dough into a round ball and place on greased baking sheet. In a small bowl, combine melted butter with 1/4 cup of buttermilk and brush loaf with this mixture. With a sharp knife cut an 'X' on the top of the loaf (to make it look all fancy). Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Continue to brush the loaf with the butter mixture while it bakes (that will make it crusty and crispy)!