I Love Holidays no matter which one it is! They give us the chance to be creative in the food department if we plan for them. Take for instance this weekend; we have Labor Day and I, a Birthday to celebrate. So the compromise is a cookout with a clam bake on Saturday. Family will gather to overeat and most importantly celebrate kids returning to a routine (school). I always disliked this long weekend as a kid, because you could never tell any one it was your birthday when you went back to school, because it was over. Who wants to know? Today you can tell people it’s your day, but they just want to know how old you are so they can compare if you look as good or worst than they do. (LOL) But most importantly I have learned that it’s a time when you can start a new period in your life. Labor Day begins the fall season no matter how you slice it. Birthdays,( which to some people is every day ) you can establish new goals, reflect on how this past year went and interestingly enough, see if you have accomplished any of the last objective’s. I can say some, not all, are fulfilled. But they are all moving forward and “that’s a good thing”.

The other holiday coming up is Rosh Hashanah. The start of the Jewish new year, and I can say I have cooked many a beautiful meal for this holiday. It’s a very interesting occasion if you’re not Jewish or if you are, it’s a time to reflect, pray and repent.  A traditional dish I have cooked is brisket of beef and some creative non-dairy sides as well. Here is a great Brisket recipe, which is perfect any time of year. The aromas that fill your home as it slow cooks are a treat in themselves. So enjoy all your Holidays and plan ahead to mark a great meal to go with a great time. Check back for the clam back menu and recipe which is killer! What’s your favorite Holiday recipe?  Time to eat a cupcake-happy b-day to you!!

Braised Brisket of Beef

with Caramelized Onion & Dried Apricots

Ingredients

• 1 tablespoon canola oil
• 3-4 pounds flat beef brisket, trimmed of fat
• 3 medium onions, halved and sliced
• 4 medium carrots, peeled and sliced
• 6 allspice berries or pinch of ground allspice
• 2 teaspoons chopped fresh thyme
• 1 teaspoon sweet paprika
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground pepper
• 2 bay leaves
• 1 cup dry red wine
• 3 cups reduced-sodium beef broth
• 1 cup apricots cut in math stick pieces, ½ cup whole
• 12 ea. peeled Cipolini onions or Pearl onions

Directions

• • Preheat oven to 325°F. Heat oil in a roasting pan (or Dutch oven) over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
  • On high heat add the onions and carrots to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and bay leaves, and then pour in the red wine. Bring to a boil. Cook for 3 minutes.
  • Stir in broth and return the brisket to the pot with the apricots. Bring to a simmer. Cover, place in the oven and bake for 1/2 hour. Reduce heat to 350 degrees and continue baking for 1 1/2 hours, or until tender. Turn the meat over twice during baking.
  • Blanch the Cipolini onions and add to the last 20 mins of cooking or add raw and let cook for about an hour with brisket.
  • Transfer brisket to a plate along with the Cipolini onions and whole apricots.
  • Let the liquid cool slightly and puree to create a sauce.