Apples & Honey Pastrami Hash for a Sweet New Year

  

Hash with egg

In New England, beets give red flannel hash its sweetness and beautiful pink color. The sweet beets contrast with the salty meat (usually leftover corned beef). This recipe uses apples and honey for sweetness. Instead of the traditional Irish corned beef, the meat in this recipe is a Jewish deli staple: Pastrami. Apples and honey at Rosh Hashanah are usually enjoyed at the end of a meal in a sweet treat like honey cake, or served simply for dipping apples into honey. This twist lets you start your day with some apples and honey for a hearty breakfast.

Apples and Honey Pastrami Hash
Serves 4

ingredients

Ingredients:

  • 3 Tbsp. canola oil
  • 2 small apples
    (Use an apple like Granny Smith or Golden Delicious that will keep its shape. I used fresh Jersey Mac apples.)
  • 1/2 a Spanish onion
  • 4 eggs
  • 2 cups of peeled diced potatoes
    (I used 8 small red potatoes)
  • 1/4 lb of pastrami cut in one thick piece
    (Ask the person at the deli to cut one piece 1 1/2 to 2 inches thick, not sliced)
  • 1 Tbsp. of honey
  • 1/2 a lemon
  • salt and pepper to taste
  • cinnamon and cayenne (optional)

 

Directions:

1.  Start by prepping the ingredients. You will want a bowl with salt and water for the diced potatoes and a bowl with juice of 1/2 the lemon and water for the apples. Peel the potatoes and then slice and dice them into a small dice until you have 2 cups of potatoes. Place the diced potatoes into the salted water.

potatoes and apples

potatoes on towel2.  Peel and slice your apples the same way. Put the apples into the acidulated water (the lemon water). In a pan, heat 1 Tbsp. of the canola oil. While the oil heats up, drain the potatoes and dry them on a kitchen towel. Toss the potatoes into the pan and stir to coat with oil. Add a pinch of salt and pepper to the pan. Cook over medium-high heat until browned.

 

3.  While the potatoes brown, dice 1/2 of the onion. Once the potatoes are browned, set them aside in a bowl. Add a little more oil to the pan (2-3 tsp.) and toss in the diced onions. Cook over medium-low heat.

drain the apples

4.  Drain the apples. Once the onions start to become transluscent, add the apples. Cook for a few minutes together, then add 1 generous tablespoon of honey. Stir and cook together until the apples are soft but keep their shape. Season with a pinch of salt and pepper. Set the apple, honey and onion mixture aside in a bowl and wash the pan or wipe it down so you don’t burn the honey that is left behind.

diced pastrami5.  Dice the pastrami to a small dice, the same size as the potatoes and apples. Add 2-3 tsp. of oil to your pan. Brown the diced pastrami. Once the pastrami has browned on all sides (or close enough), toss in the potatoes and the apple mixture. Season the entire hash with some salt and pepper. You can also add a pinch of cinnamon and a pinch of cayenne if you want another level of spice.

6.  If you have been using a cast iron pan, you can put the entire pan in the oven to keep it warm while you fry up the eggs. I think sunny side up eggs are the best way to top the hash, but it can be topped with an egg any way your family likes them. Put the hash on four plates, then top with an egg, sprinkle a little salt and pepper over the egg, and serve.

Have a sweet new year!

pastrami hash from above

Farmer’s Market Pizza: Sweet & Savory

  

farmer's market pizzas

These farmer’s market pizzas take some of the most beautiful gems from the day’s trip to the market and highlight them for dinner. On a hot day, the pizzas can be made with just the toaster oven and on the grill to keep the house nice and cool. Zucchini is plentiful this time of year so, I took the traditional Southern Italian practice of drying zucchini and modified it to get all of the concentrated flavor without the hours of drying. The twist for these pizzas, especially the sweet one, is that they are white pizzas inspired by a classic Jewish treat: the blintz.

Farmer’s Market Pizza
Makes two small/medium savory pizzas and two small/medium sweet pizzas

carrots at the farmer's marketIngredients:

  • 2 pizza doughs from the refrigerator section of your local pizzeria or grocery store

Savory Ingredients:

  • 1 package (7 1/2 oz) of farmer’s cheese
    (You can use ricotta if you cannot find farmer’s cheese)
  • 4 cloves of garlic
  • 6-8 Tbsp. of grated Parmesan
  • 2-3 tsp. of Canola oil
  • 2-3 medium sized zucchini (or any other delicious veggies you find)
  • Kosher salt
  • dried oregano
  • 1 TBSP of olive oil
  • black pepper

 

Fruit at farmer's marketSweet Ingredients:

  • 1 package (7 1/2 oz) of farmer’s cheese
    (You can use ricotta if you cannot find farmer’s cheese)
  • 1 lemon
  • 3 Tbsp. of mascarpone cheese
  • 3 Tbsp. of granulated sugar
  • 1 pint of blueberries
    (Use any other seasonal fruit that strikes your fancy
    such as cherries, raspberries, peaches or nectarines)
  • powdered sugar for serving

 

 

Savory Pizza with Dried Zucchini

Finished pizza

zucchini1.  To dry the zucchini, first wash and slice it into 1/8 inch slices. Then line a baking pan with parchment paper. Sprinkle some Kosher salt over the paper and lay the zucchini over the salt. Sprinkle the top of the zucchini with salt as well. Let the zucchini rest in the salt for at least 30 minutes.

2.  After 30 minutes, preheat your oven or toaster oven to 150° F. Rinse the zucchini slices well under a running tap and place them on a clean kitchen towel to pat dry. Then, place the zucchini on a tray covered with tin foil and let it dry out in the oven for about two hours. If you are short on time, you can raise the oven temperature a bit and let the zucchini dry out for a shorter time.

dried zucchini

3.  Once the zucchini are fairly dry, almost rubbery in texture, drizzle them with olive oil and sprinkle a teaspoon of dried oregano over them. Do NOT add salt, but do grind fresh pepper over the zucchini to taste.

4.  Preheat your grill to high or preheat your oven to 450° F. Split your dough in half and create two oblong pizzas on oiled heavy-duty tin foil or on an oiled cookie sheet or jelly roll pan. You can use a spray oil but I prefer to put a teaspoon of Canola oil on the foil and spread it with my hands or a paper towel. Partially bake the dough. This should take 10 minutes or so.

5.  Remove the partially baked dough and prepare your cheese.

Parmesan cheese

6.  In a bowl, add the 7 1/2 oz of farmers cheese, squeeze 4 cloves of farmer’s market garlic through a garlic press (or mince), add a generous amount of freshly ground pepper and then grate 4-6 Tbsp. of Parmesan to taste. Mix until uniform.

7.  Spread the cheese on the two pizza crusts and then carefully arrange the zucchini slices over the cheese. Place back on the grill or in the oven until the cheese is heated through. Slice and serve.

Note: This pizza can be topped with any kind of squash, onions or other fabulous vegetables you find at the farmer’s market. Just prepare the vegetables by cooking them partially first in the oven or on the grill, then assemble the pizzas, heat and serve.

 

Sweet Farmer’s Market Blueberry Blintz Pizza

Serving of blueberry pizza

1.  Prepare the dough as above, but before placing it to cook, brush water over the top of the dough and sprinkle with sugar.

2.  Preheat your grill to high or preheat your oven to 450° F. Split your dough in half and create two round pizzas on oiled heavy-duty tin foil or on an oiled cookie sheet or jelly roll pan. You can use a spray oil but I prefer to put a teaspoon of Canola oil on the foil and spread it with my hands or a paper towel. Partially bake the dough. This should take 10 minutes or so.

Farmer's cheese

Drain the blueberries3.  In a bowl, mix the farmer’s cheese, the zest of 1/2 of the lemon, mascarpone cheese and granulated sugar (or vanilla sugar if you have it).

 

4.  Top the partially cooked pizza crusts with the cheese mixture and return to the grill or oven until the cheese begins to melt slightly and is heated through.

 

5.  Take the pizza off of the heat and top with fresh blueberries. Sprinkle the entire pizza with a dusting of powdered sugar and finish with a little bit more lemon zest.

Closeup of blueberry pizza

Note: This pizza can be topped with pitted and sliced cherries, fresh berries and stone fruit that is not too juicy. If you are using stone fruit, I recommend grilling the stone fruit halves separately first and then slicing before topping the pizza.