FOOD RECIPES
126 | April 2019
“RHU-BERRY”
STREUSEL MUFFINS
Store cooled muffi ns in an airtight
container at room temperature
up to 24 hours or freeze up to
3 months.
hands-on time 20 min.
total time 1 hr.
(^2) 1/2 cups all-purpose fl our
1/4 cup packed brown sugar
3/4 tsp. ground cardamom
1/₈ tsp. salt
1/4 cup cold butter, cut up
1/4 cup fi nely chopped fresh
rhubarb
1/2 cup granulated sugar
(^2) 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
3/4 cup plain Greek yogurt
6 Tbsp. butter, melted
(^1) 1/2 cups 1/2 -inch pieces fresh rhubarb
1/2 cup fresh blueberries
- Preheat oven to 375°F. Lightly coat
fi f t e e n 21/2 -inch muffi n cups with nonstick
cooking spray. Or line with paper bake
cups and coat with cooking spray. - For streusel topping: In a small bowl
combine 1/2 cup fl our, the brown sugar,
1/4 tsp. cardamom, and the 1/₈ tsp. salt.
Cut in 1/4 cup cold butter until mixture
resembles coarse crumbs. Stir in 1/4 cup
fi nely chopped rhubarb. - In a medium bowl stir together
2 cups fl our, the granulated sugar, baking
powder, 1/2 tsp. cardamom, and 1/4 tsp. salt.
Add remaining 1 Tbsp. oil to Dutch
oven. Add onions, garlic, and bay
leaves. Cook, stirring often, 5 to
10 minutes or until onions soften and
mixture is fragrant.- Meanwhile, in a bowl whisk together
stock, vinegars, brown sugar, onion
powder, and garlic powder. Transfer
onion mixture to a roasting pan; top
with brisket. Pour balsamic mixture over.
Cover tightly with foil; transfer to oven. - Cook meat 2 hours. Remove from
oven. Uncover; carefully fl ip meat over.
Re-cover with foil. Cook 2 to 21/2 hours
more or until meat is fork-tender. - Transfer meat to a cutting board.
Cover loosely with foil; let rest 10 to
15 minutes. Slice meat against the grain.
Using a slotted spoon, remove onions
from pan, discarding bay leaves.
Arrange onions around brisket. Skim fat
from pan juices. Spoon juices over
brisket before serving. Refrigerate
leftovers, covered, up to 4 days. Makes
8 servings.
each serving 418 cal, 16 g fat,
137 mg chol, 471 mg sodium, 24 g carb,
2 g fi ber, 16 g sugars, 46 g pro.
MINA (MATZO PIE WITH
SPINACH AND LEEKS)
hands-on time 20 min.
total time 1 hr. 30 min.3 Tbsp. unsalted butter,
plus more for dish
3 large leeks, white and
light green parts thinly
sliced (41/2 cups)
2 medium shallots, fi nely
chopped
1 5- to 6-oz. pkg. baby
spinach
4 cloves garlic, fi nely
chopped
1 Tbsp. fi nely chopped
fresh oregano
4 eggs
4 cups cottage cheese
1 cup crumbled feta
cheese
1/4 cup milk
1/2 tsp. lemon zest
9 sheets matzo
Fresh Italian parsley- In a bowl whisk together eggs, yogurt,
and melted butter; add all at once to
dry mixture. Stir just until moistened.
(Batter will be thick and lumpy.) Fold in
(^1) 1/2 cups rhubarb and the blueberries.
- Spoon batter into prepared muffi n
cups, fi lling each about two-thirds full.
Sprinkle with streusel topping. Bake
25 to 30 minutes or until golden and a
toothpick inserted in center comes out
clean. Cool in muffi n cups on wire racks
10 minutes. Remove. Cool slightly on wire
racks. Serve warm. Makes 15 muffi ns.
each mUFFin 208 cal, 9 g fat,
46 mg chol, 216 mg sodium, 28 g carb,
1 g fi ber, 11 g sugars, 4 g pro.
RECIPES FROM PAGES 90–96PASSOVERBALSAMIC AND
BROWN SUGAR
BRISKET
To reheat brisket, transfer sliced
meat and any juices to a baking
dish and cover with foil. Heat in a
325°F oven 30 to 45 minutes.
hands-on time 15 min.
total time 4 hr. 40 min.4- to 5-lb. beef brisket
3 Tbsp. vegetable oil
3 large red onions, halved
and thinly sliced (6 cups)
8 cloves garlic, thinly sliced
2 bay leaves(^1) 1/2 cups beef or chicken stock
1/3 cup balsamic vinegar
1 Tbsp. red wine vinegar
1/3 cup packed brown sugar
2 tsp. onion powder
1 tsp. garlic powder
- Preheat oven to 325°F.
Season brisket with 1 tsp. each
salt and black pepper. - Heat 2 Tbsp. oil in a Dutch
oven or 12-inch skillet over
medium-high. Add brisket. Cook
8 to 10 minutes or until browned
on both sides. If brisket does
not fi t all at once in skillet, halve
and sear in batches. - Remove brisket; set aside.
LITTLE BOOK
OF JEWISH
FEASTS
The recipes
and holiday
menus in
Leah Koenig’s
fourth cookbook
celebrate
Jewish culinary
traditions.
$19; chronicle
books.com