Homemade Honey-Nut Jars

Here's a great way to create your own, homemade Rosh Hashana gifts.

Every year I make these mouth-watering honey-nut jars as gifts for family and friends.

They are simple to prepare, and everyone loves them.  They are perfect for your Rosh Hashana table, and go perfectly alongside apple wedges, or as a topping over fruit, yogurt, and many desserts.

Here's what you will need:

• 4 ounce glass jars with tight-fitting lids
• honey
• your favorite variety of nuts (I use cashews, pecans, and almonds)
• cinnamon

Lightly toast the nuts in a toaster oven or in a frying pan, and cool.

Place the nuts in the bottom of a glass jar, filling the jar about 1/3 of the way.

Sprinkle some cinnamon over the nuts.

Pour honey over, filling the jar.

Seal the jar tightly.

Wrap with decorative ribbon or cellophane.

These beautiful gifts literally take just a few minutes to prepare. This year, I've made mini versions, and have one to place at each of my guest's place setting on Rosh Hashana.

Best Brisket Ever!

BEST BRISKET

SERVES 8-10 PEOPLE

In my opinion, the key to an amazing brisket is a perfect sauce. So many of the modern-day Kosher brisket recipes call for heaps of sugar…it’s so unnecessary. I came across a version of this recipe online, and “doctored it up” a little bit. It truly is the best brisket I’ve ever tasted. And by the way, you can make it a month in advance and freeze it…so convenient.

1 -5 pound first-cut beef brisket

3 tablespoons olive oil

2 medium-sized yellow onions, peeled and sliced

1 -12bottle of beer, I use Corona

¾ cup ketchup

1 -14 ounce can whole-berry cranberry sauce

¼ cup red wine

Kosher salt

Black pepper

Preheat oven 350. Heat the olive oil in a large roasting pan over medium-high heat.  Season the brisket with lots of salt and pepper, don’t be afraid to over-season. Sear the brisket for about 4 minutes on each side until nicely browned. Remove the brisket and set aside. Add the onions and sauté for about 10 minutes until translucent. Meanwhile, in a large bowl, whisk together the beer, ketchup, cranberry sauce, and wine. Place the brisket over the onions, and pour the mixture over. Bring the brisket to a boil, cover, and place in oven. Cook for 1 ½ hours, carefully turn brisket over using tongs,  and cook, covered for an additional 1 ½ hours. Remove the brisket from the oven, and use tongs to carry the brisket onto a cutting board where it can cool completely. Place the roasting pan on the stovetop over high heat, and boil the sauce until it reduces to a thick, sauce-like consistency. This should take about 10 minutes. You want the sauce to be thick and velvety. Let the sauce cool, and pour into a container, and refrigerate.. Once the brisket is cool, wrap in aluminum foil, and refrigerate overnight.  At this point, you are left with a few choices, if you plan to serve the brisket the following day, slice thinly, pour the sauce over, and cover with foil before heating it at a low 275 degree temperature for 40 minutes. The brisket can be frozen whole or after slicing it. The sauce freezes wonderfully as well. Always heat the brisket with the sauce poured over it.

The Perfect Rosh Hashana Chicken Dish

Chicken with Pumpkin, Figs and Honey

This dish is so unique in flavor and beautiful in presentation. The use of figs and honey add a sophistication that is perfect for your Rosh Hashana meal. It's simple to prepare and your home will smell like heaven while it's cooking. Always a crowd-pleaser!!

Yield: 12 pieces of chicken

12 pieces of skinless chicken, on or off the bone

3 tablespoons olive oil

2 onions, peeled

2 garlic cloves

leaves from 2 rosemary sprigs

6 thyme sprigs

15 ounce can plain pumpkin puree

1 cup dried mission figlets or 2 cups fresh figs, stemmed

2 cinnamon sticks, cracked

1 teaspoon ground allspice

¼ cup honey

1 cup red wine

1 ¼ cup water

salt and freshly ground black pepper

toasted slivered almonds 

Season the chicken pieces with salt and pepper.  In a food processor, (or by hand) chop up the onions, garlic, rosemary and thyme…don’t let it get mushy…Just a few quick pulses.

Heat the oil in a heavy roasting pan over medium-high heat. Saute the onions, garlic, rosemary and thyme for about 6 minutes, until soft and fragrant. Add the chicken pieces, and brown for several minutes. Meanwhile, In a large bowl, whisk together the pumpkin puree, the figs, cinnamon, allspice, honey, wine, and water. (This is usually the point where I pour myself a glass of red…once the bottle is opened- why not?) Pour over the chicken. The smell should be so beyond right now. Spoon the sauce all over the chicken. Bring to a boil, and then reduce the heat to medium. Cover, and cook for about 45 minutes up to 1 hour. Place the chicken pieces on a serving platter, Spoon the sauce over, and sprinkle the toasted almonds over the top.