Have This With Latkes
This special cold weather main dish is seldom seen outside of a restaurant. What
a shame, since it isnít difficult to make; its only requirement is that you plan
ahead of time. This is the perfect thing to serve for a party toward the end of
Chanukah, since Latkes are a traditional accompaniment. Guests will exclaim
nobody has served it to them for years, and be impressed you know how to make
I recommend you also include Red Cabbage, and Apples and Onions on the menu.
Since this meal is filling, a Spiced Fruit Compote would be a perfect Dessert.
A thick-cut Pot Roast, about 5 pounds
1 quart Apple Cider Vinegar
1 1/2 cups Water
2 teaspoons Salt
1/2 teaspoon each: Pepper, Cloves, Allspice, and Dry Mustard
2 Onions, sliced
2 tablespoons Vegetable Oil
2 cups Beef Broth
1 cup Non dairy Creamer
10 Pareve Ginger Snap Cookies, crushed
Three days before serving:
Place meat in a large glass or plastic dish.
Place Vinegar, Water. Salt, Spices, and Onions in a large saucepan and boil for
5 minutes. Pour hot Marinade over the meat. Cover, and place in the refrigerator
until you are ready to cook.
On the day it will be served: drain Meat, and discard the Marinade. Pour
Vegetable Oil into a large Dutch Oven. Place the pan over medium heat, and brown
the Meat well on all sides. Remove from heat. Add the Broth and cover tightly.
Place in an oven heated to 325 degrees for 2 1/2 hours, checking occasionally to
add small amounts of Water, if necessary.
When the Meat is cooked, lift it out of the pan and onto a platter. Add the
Nondairy Creamer and crushed Ginger Snap Cookies to the pan. Cook and stir over
a medium heat until thickened. Pour a small amount of the Gravy over the Meat,
and serve the rest on the side.
SWEET AND SOUR RED CABBAGE (Pareve)
The Perfect Accompaniment for Veal or Sauerbraten
This is one of those dishes that are either very good or dreadful. At its worst,
it comes from a jar, which is all too often the case. At its best, it is
colorful, and filled with the delicious contrasts of flavor and texture which
have made it a classic.
Since every Tom, Dick, and dietitian is singing the praises of Cruciferous
Vegetables in our diets, this recipe is my contribution to the chorus.
1 small head Red Cabbage (about 1 Ĺ pounds), shredded
1 large Onion Chopped
2 Green Apples, Chopped
1 tablespoon Caraway Seed
1/2 teaspoon Salt
1 tablespoon Apple Cider Vinegar
1 tablespoon Sugar
4 tablespoons Butter or Margarine
Over medium heat, melt the butter in a large skillet that has a cover. Add the
Onion and cook until translucent. Add the Apples and Cook for 2 minutes. Add the
rest of the ingredients and blend thoroughly. Put the lid on the skillet and
turn the heat to low. Allow the mixture to cook for 10 minutes. Do not overcook;
there should still be some crispness to the Cabbage. Stir and serve.