Jis 0915 cooking pale ale braised brisket llqghr

Image: Olivia Brent

Jonny’s Pale Ale Braised Brisket

Serves 4–6

Use a good-quality pale ale for this no-fail recipe by brisket master Silverberg. And remember to cut across the grain for tender results.


  • 1 brisket flat, seasoned with salt and pepper to preference
  • 1 onion, large dice
  • 4 stalks celery, large dice
  • 4 carrots, large dice
  • 5 garlic cloves, smashed
  • 12 oz. pale ale
  • 1 qt. chicken stock
  • 1 bay leaf
  • ½ c fresh thyme
  • ½ c fresh parsley

(1) Heat large sauté pan and add canola oil to coat. Sear brisket, then place in oven pan. (2) In sauté pan, cook onion, celery, carrot, and garlic until caramelized. Deglaze with beer and reduce by half, about 2 minutes. Add chicken stock and bay leaf and bring to boil. (3) Pour liquid over brisket and top with herbs. Wrap pan in foil and cook 4 hours in 250° oven.

Spiced Tomato Jam

Makes approx. 1 quart

Tomatoes, the ultimate end-of-summer treat, stewed with fall spices and a kick of hot pepper bring the traditional brisket to a new level.


  • 1 t butter
  • 1 t garlic, minced
  • 1 t fresh ginger, minced
  • ½ tsp. cayenne
  • ½ tsp. ground cloves
  • 1 tsp. paprika
  • 1 cinnamon stick
  • 10 Roma tomatoes
  • 1 guajillo chile pepper, stem  and seeds removed
  • 1 c brown sugar
  • 1 c honey
  • 1 c apple cider vinegar

Melt butter in saucepan. Add garlic and ginger and sweat. Add dry spices and toast slightly. Add remaining ingredients and reduce to jam, about 30 minutes. Season with salt to taste.

Jis 0915 cooking apple crown cake vvrjnu

Image: Olivia Brent

Leah’s Apple Crown Cake

Serves 16–20

If Rosh Hashanah has a flavor, it is this cake. Tart apples contrast nicely with honey in a beautiful presentation. 


  • 2 ½ lbs. Granny Smith apples or other tart baking apples
  • 1/3 c honey
  • 1 t cinnamon


  • 3 c all-purpose flour
  • 2 c sugar
  • 1 c canola oil
  • 4 large eggs
  • 1/3 c orange juice
  • 1 t baking powder
  • 1 t pure vanilla extract
  • 1 tsp. salt


  • 3–4 t apricot jam, heated in the microwave

(1) Preheat oven to 325°. (2) Peel, core, and slice the apples into half-moon slices, about 1/4-inch thick. Split the rings in half. Gently toss the peeled apples with the cinnamon and honey. Count out 14 1/2 rings and set aside for the top. Break the rest into smaller pieces and set aside. (3) Put all the cake ingredients except apples into the mixing bowl. Beat on low, then turn to high and beat for 2 minutes. (4) Spray the bottom of a 10” tube pan and pour in 1/3 of the batter. Sprinkle half the apples on top of the cake batter, making sure they lie flat. Repeat this step, ending with batter.

(5) Arrange the remaining apples around the top of the cake. Drizzle any honey/cinnamon left over the top of the cake. Bake for about an hour and 10 minutes or until cake springs back to the touch. Remove from oven and let sit for a half hour on a wire rack. Cut around the outside of the cake with a knife to loosen, pressing the knife to the pan. Remove the outer pan, leaving the cake to cool longer on the center pan piece. Once cooled, use the knife to cut the bottom of the cake from the pan. Invert and gently slide the cake off the center of the pan. Set onto cake plate. (6) Heat the apricot jam in the microwave (thin with a little hot water if too thick). Brush over top of cake to glaze. Allow cake to cool before cutting.

Jis 0915 cooking pumpkin borekas bdhna2

Image: Olivia Brent

Rachel’s Pumpkin Borekas

Makes 40–50 borekas

A boreka is a Sephardic pastry often filled with cheese, rice, or pumpkin, customary during the Sephardic Rosh Hashanah seder. Based on wordplay, pumpkin represents a petition for God to tear up evil decrees against us in the coming year.

Pumpkin Filling

  • 1 15 oz. can pumpkin
  • 1 small egg, beaten
  • 3 t tapioca starch or more  to absorb moisture
  • ½ tsp. cinnamon
  • ½ c brown sugar, packed


  • 1 c vegetable oil
  • 2 ½ c water
  • 1 tsp. salt
  • 6–7 c flour


  • 1 egg
  • Cinnamon sugar (optional)

(1) Mix all filling ingredients and let sit 5 minutes before using. (2) Bring the oil, water, and salt to a boil in a large pot. Remove from heat and stir in 6 cups of the flour. Add more flour as needed until dough is smooth. Let cool, knead it a little, and transfer to a bowl. Cover the bowl if the dough starts to get dry. (3) Divide dough into walnut-size balls. Roll out each into a circle about 4” in diameter. Place about a tablespoon of filling in the center and fold over. Press the edges together by fluting them or pressing with the tines of a fork. Brush the tops of the borekas with beaten egg. Sprinkle with cinnamon sugar to taste. (4) Bake in a 400° oven for 25–30 minutes or until golden brown.

Filed under
Show Comments