Rosh Hashanah is a time of celebration for Jews across America this month. Home cooking for family and friends is a time honored part of that annual tradition. We’d like to share a couple of ideas to add a special zing to traditional recipes using Balsamic Nectar.
Brisket is the center of many Rosh Hashanah celebrations. Instead of adding a supermarket balsamic (most likely sweetened with honey) to your marinade, try 1/3 to 1/2 cup of Balsamic Nectar in a 3 lb. or more beef brisket. Balsamic Nectar is naturally both sweet and savory. We guarantee your family and friends will ask for more!
Root vegetables beautifully complement a roast brisket. We love beets as a side dish. Here are two ways you can use Balsamic Nectar to this delicious vegetable.
Roasted Covered Beets
- Preheat oven to 375 degrees.
- After cleaning, peeling and cutting 2 lbs. of fresh beets into medium chunks, place in a covered casserole and add water to barely cover the beets, 2 Tablespoons of butter, salt and pepper to taste and 2 Tablespoons of Balsamic Nectar.
- Roast for 45 minutes to 1 hour.
- Serve beets in the sauce.
Roasted Beets with Balsamic Nectar Sauce
- Preheat oven to 400 degrees.
- After cleaning, peeling and cutting 2 lbs of fresh beets into 1 ½ inch chunks, toss with 1 Tablespoon olive oil, salt and pepper and place on foil lined baking sheet.
- Roast 40 minutes or until tender.
- Toss roasted beets with 2 Tablespoons of Balsamic Nectar and serve.