With Love From
Darling's Kitchen

30. Merry, Merry....
Happy, Happy....

Renny Darling

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The Recipes 
For Hanukah
Holiday Brisket of Beef
 Potato Cake with Orange Applesaude

For Christmas
American Blinis with Golden Caviar & Creme Fraiche
Old English Prime Rib Roast with
Yorkshire Pudding and
Creamy Horseradish Sauce

For New Year's Eve
Honey Plum-Glazed Goose with
Apricot, Chestnut and Wild Rice Stuffing

Dear Fans,

 We are now entering one of my favorite times of the year. It is a joyous time. Families get together, children are home from school, friends visit and share gifts from their kitchen, parties are planned at home and at work, gift lists are being made, and there is a beautiful spirit and energy everywhere. The streets are lit with a blaze of colored lights, and the days are alive with the sound of carols being sung everywhere.

And then, in a few weeks, it will be a Happy New Year. And, of course, with all this celebrating, sooner or later, all minds turn to thoughts of food. Isn't it wonderful to realize that there is no celebration that does not include delicious food.

Well, the Holidays are almost here and there are three holidays I will include ... starting with Hanukah, then Christmas, and before you blink we are singing Auld Lang Syne and it is New Year's Eve.

What I thought would be nice, is to share a few great recipes to celebrate each Holiday.  I know you will love every single one of them.  



A Quick Note:  Sorry for all the weeks without a newsletter. They were sent, but were not delivered.  There was an issue between the company who sends them and the email company that sends them to the address.  I did not realize this until 6 weeks later.  I simply sent them and never checked if they were delivered.   Well, things do drag slowly and I have been assured that they have agreed on fixing whatever was wrong and you should receive this email on time.

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Holiday Brisket of Beef

This is a basic preparation for brisket. For the best flavor, onions should be sauteed until brown, but not burned. Gravy is delicious and does not need to be thickened. Entire dish can be prepared 1 day earlier and reheated at the time of serving with excellent results. Beer can be substituted with white wine or beef broth.

4    pounds brisket of beef, lean and trimmed of all visible fat, and sprinkled with salt, pepper and  garlic powder

       4    medium onions, chopped
       3    tablespoons oil

  1 1/2    cups beer or white wine or beef broth
     3/4    cup ketchup
     1/2    cup brown sugar

Place brisket in a 9x13-inch roasting pan. In a large skillet, saute the onions in oil until onions are beginning to brown. Place onions on brisket. Combine remaining ingredients and pour over the meat.

Cover pan tightly with foil and bake in a 350° oven until fork tender, about 2 1/2 hours. Remove from the oven and allow to cool in the refrigerator for several hours.

When cold, remove any fat that has congealed on top. Slice meat and return to pan with gravy. When ready to serve, heat in a 350° oven, covered with foil, for about 45 minutes or until meat is tender. Serves 8.

Large Potato Cake with
Orange Applesauce

If you find that you do not have enough time to prepare individual potato pancakes, this can be made in a 9x13-inch baking pan and prepared earlier in the day.  When cool, cut into squares. Reheat in a 400° oven until hot and crisped. Recipe for individual pancakes follows.

       6    potatoes, peeled and grated

       3    small onions, grated
       2    eggs, beaten
     1/2    cup matza meal
             salt and pepper to taste

       2    tablespoons vegetable oil
       1    tablespoon vegetable oil

Grate potatoes just before preparation so that the batter does not darken. If you grate potatoes earlier, cover them with cold water and drain in a collander, place on a kitchen towel and pat dry before using.

In a large bowl, combine potatoes, onions, eggs, matza meal and seasonings. Spread 2 tablespoons oil in a 9x13-inch baking pan. Add potato mixture and spread evenly. Drizzle 1 tablespoon oil over top.

Bake at 350° for about 1 hour or until top is crusty and browned. Cut into squares to serve. Serve with the most delicious Orange Applesauce on the side. Serves 12.

Orange Applesauce:
       1    jar (1 pound) unsweetened applesauce
       6    tablespoons concentrated orange juice, undiluted

Stir together applesauce and orange juice until blended.

To Prepare as Individual Pancakes:
In a skillet, heat 2 tablespoons oil until sizzling hot. Form pancakes with 1/4 cup potato mixture. Do not crowd pan. When bottom is browned, turn and brown other side. Place in a jelly roll pan in one layer. Continue with remaining potato mixture, adding a little oil as necessary. To retain crispness, when reheating, do not stack the pancakes, but heat them in one layer. Reheat at 400° until hot and crusty. Yields 24 pancakes.


American Blinis
with Golden Caviar & Creme Fraiche

I call these "American" because they are made with white flour instead of the usual buckwheat. These are interesting little rounds of dough and deeply flavorful and aromatic. Serve them with a dollop of Creme Fraiche and a dot of caviar or smoked salmon on top. A faint sprinkle of chopped chives or dill is very nice, also. Serve these warm. They can be prepared in advance and heated before serving.

             1    package (1/4 ounce) dry yeast
         1/2    teaspoon sugar
         1/3    cup warm water (105°)  
      2 1/4    cups flour
      1 3/4    cups warm water (105°)
             1    egg, beaten
             1    teaspoon sugar
         1/4    teaspoon salt
             4    tablespoons butter, melted and cooled  
         1/4    cup water

In a small bowl, stir together yeast, sugar and water and set aside for 10 minutes. Yeast should start to bubble and foam, and if it does not, yeast is not active and should be discarded. This is called "proofing" the yeast.
In the large bowl of an electric mixer, beat together next 6 ingredients until blended. Add the proofed yeast and beat for 1 minute. Cover bowl with plastic wrap and refrigerate overnight. When ready to cook blinis, stir in the remaining 1/4 cup water.
On a hot and buttered griddle, for each blini spoon 1 tablespoon of batter. (This will produce a 2-inch blini.) Cook until bottoms are browned, about 1 minute. Turn and brown other side about 1/2 minute. Place blini in a 9x13-inch baking pan while you continue with the rest of the batter. Cover pan tightly with foil and refrigerate until serving time. To serve, heat blinis in a 350° oven until warm. Serve with a dollop of Creme Fraiche, a bit of caviar or smoked salmon and an optional sprinkle of chives or dill. Yields 48 blinis.
-Creme Fraiche

Stir together 1/3 cup cream and 1/3 cup sour cream until blended.  Stir in 1 heaping tablespoon of chopped chives, 1/2 teaspoon dried dill weed and 1 tablespoon lemon juice.  Cover bowl with plastic wrap, allow to stand at room temperature for two hours and then refrigerate until serving time. Yields 2/3 cup.

-3 ounces golden caviar--with a sprinkle of finely                   minced chives 

-Small 1-inch squares of smoked salmon--with a little                   sprinkle of  dill weed (dried)


Old English Prime Rib Roast with
Yorkshire Pudding & Horseradish Sauce 

1   standing prime rib roast. Ask your butcher to remove the chine bone, loosen the ribs and tie them back in place. Use a 6-pound roast (3 ribs) for 6 servings. Sprinkle with salt, pepper and garlic powder. Insert meat thermometer in the thickest part of the meat without touching a bone. 

Place roast, bone-side down, in roasting pan and roast in a 350° oven until meat thermometer registers desired doneness, about 1 1/2 hours for "rare".
                        Very rare                     *          130°
                        Rare                             *          140°
                        Medium Rare              *          150°
                        Medium                        *          160° (not

Remove roast from the oven. Remove the strings and place on a serving platter. Carve at the table and serve with Old English Yorkshire Pudding and Creamy Horseradish Sauce on the side.

Old-English Yorkshire Pudding

             3    eggs
             1    cup milk
             1    cup flour
                   pinch of salt

             4    tablespoons hot melted butter

Beat together eggs, milk, flour and salt until blended. In a 9x13-inch roasting pan, evenly spread hot melted butter. Pour batter into pan and bake in a 350° until puffed and golden, about 30 to 35 minutes. Cut into squares and serve at once. Serves 6.

Note: - Yorkshire pudding can be heightened by adding 2 tablespoons chopped chives to the butter.

Creamy Horseradish Dressing:
Stir together 1/2 cup sour cream, 1/2 cup cream and 2 tablespoons (or to taste) prepared horseradish. Refrigerate for several hours or overnight. Serve on the side with roast beef.


Bew Year's Eve

Honey Plum-Glazed Goose with
Apricot, Chestnut & Wild Rice Stuffing

This is an exciting change from the usual roast turkey or ham traditionally served at Christmas or New Years dinner. Chestnuts are wonderful with the stuffing, but, in absence of these, 1 cup toasted pecans can be substituted. I prefer preparing the stuffing separately, as I have said so many times before. To reheat rice, sprinkle it with 2 tablespoons broth before reheating. Cover pan and use a low heat setting.  Turkey can be substituted for the Goose.  Glaze and stuffing will be the same.

1     goose, about 12 pounds (fresh or frozen). If frozen, allow to defrost in the refrigerator overnight. Prick the skin on the back of the goose in 5 or 6 places to allow the fat to drip  out.   Cut a lemon in half and rub it on the goose, inside  and out. Sprinkle with salt to taste. Place a meat  thermometer in the middle of the upper thigh, not touching the bone. Place 1/2 sliced orange and 1/2 sliced apple in cavity. Tie the legs together.  
Honey Plum Basting Mixture:
      1/2     cup plum jam
          3     tablespoons honey
          2     tablespoons melted margarine
          4     cloves minced garlic
      1/2     cup dry white wine

Line a roasting pan with foil, and place prepared goose on a rack in pan. Tent pan loosely with foil. Roast goose at 350° for 1 1/2 hours. Heat together basting ingredients. Remove foil and baste goose with honey mixture.

Continue baking for about 1 hour, basting every 15 minutes with the honey mixture until meat thermometer registers 180°. Remove the strings and discard the fruit from the cavity. Serve surrounded with Apricot, Chestnut and Wild Rice Stuffing. Serves 8.

Apricot, Chestnut & Wild Rice Stuffing

Granted they are expensive, using canned chestnuts rather than fresh chestnuts makes this delicious stuffing easier to prepare. Not only is it time-saving, but peeling roasted chestnuts is really hard on your fingers. Chestnuts can be substituted with 1 cup chopped pecans. Stuffing can be prepared earlier in the day and placed in a heat and serve casserole. Sprinkle with 1 tablespoon water, cover tightly with foil and reheat in a 350° oven until heated through, about 25 minutes.

For the Rice:
   1 1/2     cups wild and brown rice
          4     tablespoons butter
   3 1/4     cups chicken broth
                 salt to taste

4     tablespoons butter
1     onion, finely chopped
6     shallots, minced
4     cloves garlic, minced

1     can (1 pound) chestnuts, drained and coarsely chopped
3/4     cup dried apricots, chopped

In a saucepan, bring the first 4 ingredients to a boil, cover pan, lower heat, and simmer mixture for about 40 to 45 minutes, or until rice is tender.

Meanwhile, in a skillet, sauté together next 4 ingredients until vegetables are tender. Add the chestnuts and apricots and continue cooking for 5 minutes, stirring every now and again. When rice is cooked, stir in the chestnut mixture. 

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The entire contents of this book are copyrighted and protected by
both United States copyright laws and international treaty provisions.
None of the contents, art or text, may ever be reproduced, in original or
modified form, -- including photocopying -- for any commercial or
other purposes, without express written permission from Renny Darling.