Jmore’s Most Clicked Recipes of 2018

• Mix the first four ingredients and apply rub to brisket. Sear brisket on medium high heat with grapeseed oil till brown on both sides. Put into oven proof Dutch oven with top.
• Combine ingredients for miso syrup glaze. Pour wine on brisket as well as miso syrup mix. Cover brisket and braise in 300°F oven for four hours.
• Remove from oven (brisket should be very tender). Remove from sauce and set aside. This can be done the day before if desired. Remove fat from sauce and reduce by 1/3.
• Heat grill to medium high, cook brisket till warmed throughout, about 10-15 minutes, with lid down. Apply sauce and cook for 3 minutes on each side. Carve and serve remaining sauce on the side.

• Preheat oven to 350 degrees. Grease your pans. Add parchment paper to bottom of each pan. Grease again and add light dusting of matzoh cake meal. Tap pan to remove any excess flour.
• Using a hand mixer (or whisk attachment to stand mixer), mix eggs and sugar until thick and yellow. Add crumbled almond paste and combine.
• Add melted butter (or margarine), matzoh cake meal, almond flour, salt and vanilla.
• Divide batter into 3 even amounts. (Try using a food scale if eyeballing is too difficult). Leave one plain. Add green food coloring to one batch of batter. Add red food coloring to the other batch of batter.
• Pour batter into prepared pans. Bake for 8-9 minutes, or until just set and no longer wet in the middle.
• Allow to cool completely.
• Place chocolate, shortening and pinch of salt in a glass bowl. Microwave for 30-second intervals until melted. Stir vigorously to ensure there are no clumps.
• Place a piece of parchment paper on top of a platter or baking sheet. Add red cake layer to parchment paper. Spread thin layer of raspberry jam. Top with white layer. Add another thin layer of raspberry jam. Top with green cake.
• Carefully spread half the melted chocolate on top. Place in refrigerator for 15-20 minutes or until completely hard.
• Turn over and spread remaining chocolate on other side. Place back in refrigerator for 30 minutes or overnight.
• Trim edges and slice into cookies.

• Cook milk, 1st measure of sugar, vanilla, and salt in medium saucepan until simmers.
• Whisk together yolks, cornstarch, and 2nd measure of sugar.
• Pour hot milk mixture one cup at a time into yolk mixture.
• Pour mix back into saucepan; cook on medium high, whisking constantly until thick (about 2 minutes).
• Transfer to a mixing bowl with paddle.
• Add butter to hot mixture.
• Mix until cool (about 5 minutes).

Assembly

• Slice cake into 3 equal layers (set aside top 2 layers).
• Spread pastry cream onto cake layer, and top with cake layer (alternate until there are two layers of pastry cream and three layers of cake, ending with cake at top).
• Ice cake with favorite fudge icing, chill until ready to serve.

• Cut the chicken into 8-10 pieces; reserve the backbone for chicken broth if desired. You can also find a pre-cut whole chicken, or you can use 4-5 lbs. of your preferred bone-in skin-on chicken parts.
• Season the chicken pieces with a teaspoon of kosher salt.
• On medium high heat, heat a large Dutch oven or deep skillet with a lid. Add a drizzle of oil to the pot and then brown the chicken pieces on each side, about 2-3 minutes per side or until golden brown. Brown the chicken in batches if needed so as not to overcrowd the pot. Remove the browned chicken and reserve.
• Over medium heat, add the diced onions to the same pot so the browned bits that remain on the bottom can absorb some onion flavor. Add an additional drizzle of oil if there is not enough remaining chicken drippings. Sauté the onion until softened and beginning to turn golden but not browned, about 5-6 minutes.
• Add the minced garlic, grated ginger, and turmeric to the onion mixture. Sauté for another 1-2 minutes, or until fragrant.
• Add the reserved browned chicken back to the pot in a single layer. Pour the water over the chicken.
• Bring the liquid up to a simmer and then lower the heat and cover the pot. Simmer for 20 minutes.
• Add the raisins, almonds, lemon juice, and agave syrup to the pot. If your water has significantly reduced, add a little more water so there’s liquid in the pot. Cover the lid again and simmer an additional 15-20 minutes, or until the chicken is cooked through with an internal temperature of at least 165°F. Taste and season with more salt if necessary.
• Transfer the chicken to a serving dish, pour the sauce over the chicken, and top everything with freshly chopped mint and a few lemon wedges. Serve with rice or your favorite side. Note: Chicken can be made a day in advance and reheats well.

• Bring a large pot of salted water to a boil, and cook the pasta according to the package instructions.
• Once cooked, drain the pasta well and add it back to the hot pot.
• Add the cottage cheese to the pasta and stir until all of the noodles are well coated.
• Add sour cream, if using, and salt and pepper to taste. Stir until well combined.
• Serve hot, and if desired garnish the dish with fried onions, parmesan cheese, and/or chopped parsley.