Hey KS Fans,
There is nothing like a dish that combines the intensity and spiciness of savory food with the delectable flavor
of sweetness. The sweet and savory combination will make a great addition to any course on your Yom Tov
menu. Whether it be an appetizer or a dessert, fruits added to meat and vegetables, or sweet honey fused
with full-bodied red wine, this tangy combination will give your cooking a burst of surprising new tastes.
Why not have a meal this Rosh Hashanah that will echo our wishes for the future: a life in which the spicy
moments always end with a sweet surprise!
My friend Rivky E., makes a Mediterranean chicken that I absolutely love. I have tweaked her recipe so many times that I am not sure what the original one is anymore. Here is my version — it’s a real family favorite.
Have a great Shabbos!
Mediterranean Plumb Lamb in Red Wine Sauce
I have made this recipe using chicken and is as delicious
1 Tbsp extra virgin olive oil
4-5 lamb steaks or chops
(chicken legs can be substituted)
Kosher salt & black pepper
¼ cup honey
2 tsp fresh mint, chopped fine
2 cups good red wine (choose one that you would want to drink)
1 Asian pear, peeled, cored and sliced thin
1 crabapple, peeled, cored and sliced thin
1 cup whole dried prunes
Heat oil in a Dutch oven or a small stock pot
over a medium-high flame. Pat the lamb dry and sprinkle with
salt & pepper. Using a pastry brush, coat the lamb with the honey.
Sprinkle the chopped mint on both sides of the lamb and gently
place each piece into the hot oil. Let the lamb brown for 1 minute
on each side. Remove with tongs and set aside.
Lower the flame and add the red wine to the pot. Use the flat end of
a wooden spoon to scrape up the brown bits on the bottom to deglaze
and mix with the red wine. Add the sliced pears, apples and
whole prunes and cover the pot. Cook for 20-25 minutes. The red
wine should have reduced significantly. Transfer lamb to a platter,
and let stand for at least 8 minutes before serving. Spoon the warm
prunes, pears and apples with the wine sauce on top of the lamb