Michael Solomonov Recipes

Hamantaschen Recipe Michael Solomonov Food …

WebDec 14, 2020 · Refrigerate at least 4 hours or overnight. Form the hamantaschen: Position racks in the upper and lower thirds of the oven …

Rating: 4/5(12)
1. Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
2. Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
3. Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
4. Spoon a teaspoon of the apricot preserves into the center of each circle of dough.

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The Zahav Lamb Shoulder Recipe Michael Solomonov …

WebJun 28, 2019 · Put the lamb on the rack and broil until well browned, about 30 minutes. Prepare the roasting pan: Drain soaked chickpeas and place …

1. In a large pot, combine the salt, sugar, allspice, black peppercorns, fennel seeds, and garlic in 2 quarts water. Bring to a rapid boil, stirring to dissolve the salt. Remove from the heat and allow the brine to cool completely.
2. Place the lamb into the cooled brine. (If it’s floating or not submerged enough, cover the lamb with a clean cloth that's saturated in the brine.) Cover with lid and refrigerate the lamb shoulder in the brine overnight or up to 48 hours.
3. Turn your oven's broiler on. Place a rack on a baking sheet. Drain the lamb and pat dry, wiping off solids from the brine. Put the lamb on the rack and broil until well browned, about 30 minutes.
4. Prepare the roasting pan: Drain soaked chickpeas and place in the roasting pan, along with 2 quarts of water and the pomegranate molasses. Remove lamb shoulder from the oven; turn off the broiler and set the oven to 325 degrees F. Lay the lamb shoulder in the roasting pan, skin side up. (The liquid should come about halfway up the shoulder; add water if needed.) Place a sheet of parchment paper over the lamb and cover the pan tightly with several layers of foil. Braise in the oven about 5 hours, basting every hour.

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