Good Shabbos, Shabbat Shalom! Marcy Goldman, chef-author of several cookbooks including A Treasury of Jewish Holiday Baking and creator of the renowned website Betterbaking.com has created a delicious collection of the very best tastes from the Jewish kitchen. Her new cookbook, The Newish Jewish Cookbook (River Heart Press), includes over 140 recipes for holidays and every day, with fresh, new spins on delicious traditions.

There are 12 chapters, including Appetizers, Brunch, Mains, Kugels, Briskets, Chicken, Vegetarian, Soups, Passover, and more. Each chapter is filled with original recipes showcasing traditional favourites as well as a selection of both holiday and seasonal offerings. You’ll find new twists on tradition, plus delectable dishes to suit every appetite.

Exciting recipes include Waffled Latkes, Feathery-Lite Matzo Balls, Angel Hair Pasta Flowering Kugel, Montreal Cheese Bagels, Deli-Style Potato Knishes, Chicken Kreplach, Persian Rice with Potato Tahdig, My Favourite Friday Night Spice and Lemon Roast Chicken, Ginger Ale Glazed Sweet Potato Tzimmes, Famous Coca Cola Brisket, Sephardic Kitchen Spiced Meatballs, and Vegetarian Cabbage Rolls.

Since Marcy is a professional baker, she has also included recipes for Easy Friday Night Challah, Vanilla Cinnamon Challah Bread Pudding, Gooey Cinnamon Babka, and Coffee Cake Muffins. And don’t forget about Marcy’s Legendary Matzoh Buttercrunch!

Brimming with vibrant spices representing the regional influences from America, Central Europe, the Sephardic kitchen, The Newish Jewish Cookbook is jam-packed with a professional chef’s tips as well as holiday serving suggestions.

Marcy Goldman is a master baker and an IACP Julia Child Cookbook Award nominee. She has been a contributor to many well-known publications including The New York Times, Martha Stewart, The Washington Post, Bon Appetit, and Epicurious. For more information about The Newish Jewish Cookbook and her other books, visit Marcy Goldman’s website, www.BetterBaking.com.

BALSAMIC ROAST CHICKEN

Adapted from The Newish Jewish Cookbook by Marcy Goldman (River Heart Press)

What’s more elegant and downright delicious than this dish? It’s a breeze to whip up and it’s suitable for Passover or the High Holidays. Since this is roasted in parts, versus whole chicken, it makes Passover serving really easy.

1 3–4 lb chicken, cut-up

2 tsp rosemary

2 tsp thyme

2 tsp finely minced parsley

3 garlic cloves, finely minced

2 medium red onions, sliced

1 cup small mushrooms

1 cup sliced leeks

1 cup sliced carrots

1/2 cup dry red wine

1/2 cup balsamic vinegar

Salt, pepper

1–2 Tbsp extra virgin olive oil

1. Preheat the oven at 350º.
2. In a small bowl, mix the rosemary, thyme, parsley, and garlic together. Loosen skin of chicken and place a little bit of the mixture underneath the skin.
3. Place the onions on the bottom of a roasting pan, then the mushrooms, leeks and carrots. Place chicken pieces on top. Mix wine and vinegar together and pour over chicken. Dust chicken generously with salt and pepper and drizzle on the olive oil.
4. Cover gently with foil and roast 1 1/2–2 hours until chicken is tender. Remove foil, baste chicken and let brown another 15 minutes. (If pan juices evaporate, add a bit of water or chicken broth to ensure pan juices don’t dry out.)

Serves 4–5

READ: THE SHABBAT TABLE – LET’S SPRING FORWARD WITH BRUNCH!

KOREAN BRAISED SRIRACHA BRISKET AND TRI-COLOUR ASIAN COLESLAW

Adapted from The Newish Jewish Cookbook by Marcy Goldman (River Heart Press)

This is so festive, and I would serve it for Hanukkah, Purim, or Shabbat. The trend of Korean BBQ with homey brisket makes perfect sense. The side coleslaw is a cooling counterpoint. The New York Times is known for this recipe and it’s adapted here (i.e., for one thing, there’s no fish sauce) for the kosher table. Leftovers would be perfect for Brisket Sliders.

Brisket

1 4–5 lb brisket, cut into 3–4 pieces

1 Tbsp chili flakes

1 Tbsp paprika

2 1/2 tsp salt

1/2 tsp black pepper

3 Tbsp vegetable oil

1 large onion, diced

4 garlic cloves, minced

1 Tbsp fresh minced ginger

1 cup beer

1/2 cup orange juice or apple juice

1/4 cup Thai or Korean chili paste or Sriracha sauce

2 Tbsp ketchup

2 Tbsp soy sauce

2 Tbsp brown sugar

1 1/2 tsp sesame oil

Tri-Colour Asian Coleslaw

3 cups shredded green cabbage

2 cups shredded purple cabbage

2 cups shredded carrots

1/4 cup vegetable oil

1 Tbsp sesame seed oil

Juice of one lime

1/2 tsp salt

3 Tbsp brown sugar

2 tsp minced garlic

1 Tbsp minced fresh ginger

2 Tbsp black sesame seeds, optional

2 Tbsp minced cilantro

1. An hour before roasting, rub the sections of brisket with the chili flakes, paprika, salt, and pepper. Refrigerate. Preheat oven to 325ºF.
2. Heat the oil in a large non-stick skillet or large cast iron pan and a piece at a time, brown the meat, 2 minutes a side. Transfer to a large roasting pan.
3. To the skillet, on medium heat, add the onion and cook to soften for a few minutes. Stir in garlic and ginger and then the beer, orange juice, chili paste (or sriracha), ketchup, soy sauce, brown sugar, and sesame oil. Spread this over the meat. Roast until tender, 3–4 hours.
4. For the coleslaw: mix all ingredients in a large bowl and refrigerate until serving time.
5. Once the meat is done, remove from pan and cook drippings on stovetop to thicken to a sauce. Slice the meat and spoon the sauce over the slices.
6. Serve with coleslaw and fresh challah rolls.

Serves 8–10