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1 beef brisket (my Aunt Marilyn's recipe, from 1960s Hadassah cookbook. Sounds terribly 1950s, what with the onion soup mix, but actually very good. see below)
Lokshen kugel (- Noodle pudding to you. Sweet, but served as a side dish, but not as what the British would call "pudding"), see below also
Chocolate layer cake with whipped ganache filling (Recipe from Rose Levy Beranbaum's The Cake Bible, so can't really be posted. Also doesn't convert well. One of these days I will get my British-American cooking page finished....)
Beef Brisket
Very typical of Marilyn. Not only easy to make, but easy clean-up :-)
1 first cut beef brisket, 3-4 lbs (1.5kg or so)
1 pkt onion soup mix
4 tbsp dark brown sugar
1 8-oz can tomato sauce (the plain kind, not spaghetti sauce!)
3-4 cloves garlic, minced
Preheat the oven to 325°F/160°C.
Mix the soup, sugar, and tomato sauce. Rub the brisket with the garlic. Place 2 big sheets of foil on the counter, perpendicular to each other (so you've got a cross shape). Place the brisket on the foil. Pour the sauce mixture over. Turn the meat so both sides are coated. Wrap the brisket up tightly (you may want to wrap it in a 3rd sheet of foil). Place in a roasting pan. Bake for 3 1/2 hours. Slice thin against the grain to serve.
Lokshen kugel (sweet dairy variety)
1 lb medium egg noodles, cooked according to package directions
6 eggs
1 cup (200g) sugar
1 stick (4oz/225g) butter, melted
5-6 oz or so cottage cheese (preferably pot-style)
6-7 oz sour cream
Preheat oven to 350°F/180°C.
Beat the eggs and sugar in a large bowl. Stir in the butter. Beat in the sour cream and cottage cheese. Stir in the noodles. Pour into a 2-qt rectangular baking dish and bake till brown and crusty on top, about an hour. If making in advance, bake halfway through, then refrigerate. Complete baking before serving.
Lokshen kugel (- Noodle pudding to you. Sweet, but served as a side dish, but not as what the British would call "pudding"), see below also
Chocolate layer cake with whipped ganache filling (Recipe from Rose Levy Beranbaum's The Cake Bible, so can't really be posted. Also doesn't convert well. One of these days I will get my British-American cooking page finished....)
Beef Brisket
Very typical of Marilyn. Not only easy to make, but easy clean-up :-)
1 first cut beef brisket, 3-4 lbs (1.5kg or so)
1 pkt onion soup mix
4 tbsp dark brown sugar
1 8-oz can tomato sauce (the plain kind, not spaghetti sauce!)
3-4 cloves garlic, minced
Preheat the oven to 325°F/160°C.
Mix the soup, sugar, and tomato sauce. Rub the brisket with the garlic. Place 2 big sheets of foil on the counter, perpendicular to each other (so you've got a cross shape). Place the brisket on the foil. Pour the sauce mixture over. Turn the meat so both sides are coated. Wrap the brisket up tightly (you may want to wrap it in a 3rd sheet of foil). Place in a roasting pan. Bake for 3 1/2 hours. Slice thin against the grain to serve.
Lokshen kugel (sweet dairy variety)
1 lb medium egg noodles, cooked according to package directions
6 eggs
1 cup (200g) sugar
1 stick (4oz/225g) butter, melted
5-6 oz or so cottage cheese (preferably pot-style)
6-7 oz sour cream
Preheat oven to 350°F/180°C.
Beat the eggs and sugar in a large bowl. Stir in the butter. Beat in the sour cream and cottage cheese. Stir in the noodles. Pour into a 2-qt rectangular baking dish and bake till brown and crusty on top, about an hour. If making in advance, bake halfway through, then refrigerate. Complete baking before serving.
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