Honey Orange Chicken with Lemons and Apricots

In a sauce pan, saute diced onion in olive oil until translucent, then add minced garlic and ginger. Add orange juice, white wine, low sodium soy sauce (omit for Passover) and honey and heat until the honey dissolves and the alcohol is cooked off. Let cool. (Use 4 parts orange juice to 1 part each wine, soy, and honey).
Arrange seasoned chicken breasts in a roasting pan with lemons, oranges, and dried apricots. Ladle sauce into roasting pan, at least half way up the sides of the chicken. Submerge fruit so it doesn’t burn. Bake at 350 until chicken is cooked.
Keep chicken and fruits warm while reducing the sauce on the stovetop. Add a little dissolved potato starch to thicken if necessary. Serve sauce on the side. Garnish with parsley. This is a great recipe when cooking for a crowd.

Tomato Onion Brisket for 32


Mix together
4 cans 16 oz. tomato sauce
4 packets dried onion soup mix
1 1/2 c. good red wine
1 T. ginger powder
3 T. garlic powder
2 tsp. sea salt (or to taste)

Season the 12 lb. of brisket (two 6 lb. briskets) with salt and pepper then caramelize the meat under the broiler.
Top the briskets with 8 medium onions, sliced lengthwise.

Smother with the sauce and sliced onions and bake covered at 275 for six or more hours until tenda as butta.

Adapted from Marvin Shapiro’s Roast Brisket recipe. Originally, years ago, I was not too excited about this recipe with its lack of fresh ingredients (dried onion soup mix and garlic powder?). But it really is inexplicably delicious, we make it every year.

Cook’s Tip: Prepare a day ahead and refrigerate, then slice against the grain, return brisket and all sauce to the pan, and reheat covered. Serve with horseradish, of course.