Sunday, March 6, 2011

Supper Club at the Goldberg's

Recently we started a "supper club" with a some friends. Each couple takes a turn hosting and makes a big feast for everyone. Hirsh and I brainstormed the menu and decided on brisket, kugel and carrots for the main course. It was definitely a lot of work, but we were able to make most of it the day before and all of the "mmm's" made it very worthwhile. The brisket and kugel recipes I got from my mom and the carrots were from my cousin Marcy. We even got to use my grandma's china and our flatware from our wedding, which made it even more fun and special.

Yummy Brisket
This was our first time making brisket and it turned out to be a lot easier than we thought and tasted delicious! We will definitely make this recipe again.
4-6 lbs brisket (get several smaller flat cut briskets for the best results)
3 packets lipton onion soup
1 1/2 C ketchup
3 C gingerale
1 large covered roasting pan

1. Preheat oven to 350 degrees.
2. Arrange briskets in a large roasting pan.
1. Combine 2 packets onion soup mix, 1 cup ketchup and 2 cups gingerale with a whisk. Pour over briskets.
4. Bake covered at 350 degrees for 2 to 2.5 hours, basting every 30 minutes.

5. Cool until room temperature and then put in refrigerator and chill overnight.
6. Remove any solidified fat (ew gross!) and remove brisket onto a cutting board.
7. Slice against the grain, removing fat and put in a casserole dish in the refrigerator.

8. An hour before you are ready to reheat, take the brisket out of the refrigerator to come to room temperature. Combine 1/2 C ketchup, 1 C gingerale and one onion soup packet to make additional sauce.
9. Reheat at 350 degrees for 1 hour.
10. Serve and enjoy! Makes great leftovers if you have any (which we didn't!)

Sweet Cinnamon Kugel
A classic Jewish dish, this kugel goes great with beef or chicken. Not the healthiest side dish, but for holidays and special occasions it's great.
1 pound (16 oz.) of medium egg noodles, cooked
8 eggs, separated; Use 6 yolks, 8 whites
1 cup sugar
4 oz. orange juice
2 tsp. vanilla
2 sticks butter, softened at room temperature
1 C crushed corn flakes
4 tbsp sugar
2 tsp cinnamon

1. Cream sugar and margarine.
2. Add 6 egg yolks, orange juice and vanilla and mix until combined.
3. Add batter to cooked noodles and set aside.
4. Clean bowl well and whip 8 egg whites to medium peaks (white, puffy eggwhite cloud should fill about 3/4 of the bowl on a kitchenaid mixer.)
5. Carefully fold egg whites into noodles until just combined.
6. Grease 9x13 glass baking dish with butter and add noodles. If you can't fit all of the noddles in, that's okay.
7. Top with crushed corn flakes and sprinkle with cinnamon sugar mixture. Dot with butter.

8. Bake uncovered for 45-50 minutes.
9. Can be stored for 1 day in the refrigerator. Bring to room temperature and then reheat at 350 degrees for 50-60 minutes.
10. Cut in squares and serve.

Orange Ginger Carrots
This recipe was super easy to make an a fun veggie side dish that is different than traditional green beans or broccoli.
2 pounds carrots, peeled, cut diagonally into 1/4-inch-thick rounds
1 C orange juice
2 tbsp butter
2 tbsp brown sugar
1/2 tbsp grated peeled fresh ginger

1. Combine carrots, orange juice, sugar, butter and ginger in a large skillet over medium high heat.
2. Heat until boiling, cover and cook for 3 minutes.
3. Uncover and simmer until liquid glazes carrots and carrots are tender, about 10 minutes.
4. Season with salt and pepper if desired and serve.

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