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The Best Part Of A Holiday

Right now, I've got an enormous brisket pot-roasting in the oven, rubbed with salt, pepper, and paprika, sandwiched between onions and carrots, and drenched in wine and tomato juice. I also have a pan of dates, cinnamon, and cloves simmering on the stove in wine, waiting to be mixed with chopped walnuts to form haroset. My kitchen smells amazing.

Just thought I'd share.

Comments

( 16 comments — Leave a comment )
jelazakazone
Apr. 15th, 2014 08:34 pm (UTC)
I just made two large batches of charoset. I'm tired. The rest of dinner is at the synagogue. Hag Sameach!
frenchpony
Apr. 15th, 2014 08:53 pm (UTC)
I just finished the haroset, and it's cooling on the counter now. In about ten minutes, I'll try again to determine if the brisket is "fork-tender," and if it should emerge from the oven for the final stages of prep.

All this, and then I'm going to be leading a seder in two and a half hours! Oy vey!
jelazakazone
Apr. 15th, 2014 08:55 pm (UTC)
Well, we are leaving soon. I am not leading the seder this year. Just contributing a little food. You will be a rock star, I know it:D
frenchpony
Apr. 15th, 2014 09:42 pm (UTC)
The first delivery of Seder Stuff next door has happened. The brisket is out of the oven, resting on the counter with its carrots, while the broth and onions are chilling so they can be defatted and then blended into gravy. I'll give that half an hour, and then I'll blend the gravy, run the brisket and carrots next door, come home and change, and then be ready to rock and roll!
dawtheminstrel
Apr. 15th, 2014 08:46 pm (UTC)
That sounds amazing!
frenchpony
Apr. 15th, 2014 08:54 pm (UTC)
I have a whole new appreciation for what Aunt Pony does for Passover every year. She makes the whole dinner, too. I'm just making some of the elements.
jay_of_lasgalen
Apr. 15th, 2014 09:55 pm (UTC)
The brisket sounds delicious. Happy Passover!
frenchpony
Apr. 15th, 2014 10:06 pm (UTC)
It certainly smells good! It's mostly Aunt Pony's recipe, except with half of the wine replaced with tomato juice, a variation that I think will only make the flavor more complex.

Are you anywhere near Cambridge? Maybe you could taste the brisket for yourself next year.
jay_of_lasgalen
Apr. 15th, 2014 10:27 pm (UTC)
I'm in the south west, quite a long way from Cambridge but you never know ...
frenchpony
Apr. 15th, 2014 11:06 pm (UTC)
Dang. Maybe I'll just send along the recipe . . .
dot_o_choillmor
Apr. 15th, 2014 10:03 pm (UTC)
I'm on a diet so I kind of hate you.

But, you know, enjoy...
frenchpony
Apr. 15th, 2014 10:07 pm (UTC)
Diet, schmiet. You and Jay can come over next year, and I'll make you brisket with carrots and gravy and other tasty things.
dot_o_choillmor
Apr. 15th, 2014 10:09 pm (UTC)
Well, OK then ;-)
frenchpony
Apr. 15th, 2014 11:06 pm (UTC)
Yay!
meckinock
Apr. 16th, 2014 01:40 am (UTC)
Happy Passover, Pony.

The brisket and haroset sound wonderful.
frenchpony
Apr. 16th, 2014 03:30 am (UTC)
Thank you! It was a fantastic seder. Everyone was enthusiastic and participatory, and we all had a great time. And the brisket turned out to be the best brisket I've ever cooked! With enough practice, I'm finally getting my Aunt Pony's recipe just right. She'll be so proud of me.
( 16 comments — Leave a comment )

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