Andrew Zimmern’s Toffee Matzoh

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Hot chocolate and Toffee matzah kits as seen On Andrew & Zoe holiday special.

Toffee Matzoh

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Author: Andrew Zimmern

Ingredients

  • 1/2 lb (2 sticks) salted butter plus more for brushing
  • About 5 pieces of matzo
  • 1 cup packed dark brown sugar
  • 2 cups good-quality chocolate chips such as Guittard or Valrhona
  • 1 cup mixed pecan halves and sliced almonds toasted
  • Sea salt

Instructions

  • Preheat the oven to 350°F. Line a 15- by 17-inch shallow baking pan with foil and brush the foil with butter. Line the pan with parchment paper and brush the paper with butter. Arrange a layer of matzo in the pan, breaking it to fit.
  • In a medium saucepan, melt the 2 sticks of butter with the brown sugar over moderate heat.
  • Bring to a boil and cook, whisking the toffee constantly, for 5 minutes. Pour the toffee evenly over the matzo and spread it in a thin layer. Transfer the pan to the oven and bake for 5 to 8 minutes, or until bubbling.
  • Remove the toffee matzo from the oven and sprinkle the chocolate chips on top. Let the chocolate melt for 5 minutes, then, using an offset spatula, spread it evenly in a thin layer. Sprinkle the nuts on top and season lightly with salt. Let cool to room temperature, or refrigerate for faster cooling. Break the toffee into pieces and serve.
  • MAKE AHEAD: The toffee can be kept in an airtight container at room temperature for up to 2 days.
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Falafel with Tahini and Spicy Lemon Herb Sauce

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A platter of falafel with tahini sauce

Falafel with Tahini and Spicy Lemon Herb Sauce

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Author: Andrew Zimmern

Ingredients

Falafel

  • 1 1/2 cups dried chickpeas soaked overnight
  • 1 cup cilantro leaves
  • 1 cup parsley leaves
  • 1 small handful mint leaves
  • 1 cup minced onions
  • 1 serrano pepper minced
  • 4 garlic cloves minced
  • 2 tsp ground cumin
  • 1 tsp ground cardamom
  • 3 tbsp chickpea flour
  • 1 tsp baking soda
  • Oil for frying

Spicy Lemon Herb Sauce

  • 1 tbsp lemon juice
  • 1/2 cup parsley leaves
  • 2 garlic cloves chopped
  • 1 serrano chile seeds and stem discarded
  • 3 jalapenos seeds and stem discarded
  • 1 shallot halved
  • Salt

Tahini Sauce

  • 2 garlic cloves passed on a Microplane to grate finely
  • 1/2 tsp salt
  • 3/4 cup tahini
  • 1/2 cup freshly squeezed lime or lemon juice

Instructions

Falafel

  • Soak the dried chickpeas overnight in plenty of water, about 6 to 1 ratio of water to chickpeas.
  • Drain and rinse the chickpeas. Add them to your food processor along with the cilantro, parsley, mint, onions, serrano, garlic, cumin and cardamom. Pulse the food processor several times until the mixture resembles the texture of coarse sand.
  • Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover and refrigerate the mixture for at least 30 minutes or overnight.
  • Use a scoop or your hands to form the falafel into balls or patties.
  • Heat oil to 350°F in a large heavy bottom pot. Fry the falafel in batches until well browned, 3 to 4 minutes. Serve immediately with tahini sauce and green hot sauce.

Spicy Lemon Herb Sauce

  • Combine in a food processor or high-power blender and serve with the falafel.

Tahini Sauce

  • Puree ingredients in a food processor, adding water to thin the sauce as needed. Serve with the falafel.
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Green Beans with Brown Butter, Lemon and Sage

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A dish of green beans on top of a cutting board next to cut lemons

Green Beans with Brown Butter, Lemon and Sage

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Author: Andrew Zimmern

Ingredients

  • 2 lbs green beans
  • 1/2 lb 2 sticks unsalted butter
  • 12 sage leaves
  • 4 egg yolks
  • 6 tbsp fresh lemon juice
  • Pinch of cayenne
  • 1 tsp Dijon mustard

Instructions

  • Trim the stem ends of the green beans.
  • Place a steamer basket in a large pot filled with a few inches of water. Add the green beans to the basket. Bring to a boil and cover. Cook until green beans are crisp but tender, about 5 to 7 minutes.
  • Melt the butter in a saucepan. Add the sage leaves. Continue to cook the butter until it is nut brown and very fragrant, about 8 to 12 minutes. Scrape solids off the bottom of the pan with a spatula. Reserve fried sage leaves for garnish.
  • Place egg yolks into a blender and add lemon juice, cayenne, mustard and season well. Pulse once or twice. Pour hot brown butter into the blender slowly in a thin stream to emulsify.
  • Keep sauce warm and pour over the beans, garnishing with the fried sage leaves.
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Braised Brisket

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A plate of braised brisket with vegetables and sauce

Braised Brisket

5 from 2 votes
Author: Andrew Zimmern

Ingredients

  • 2 tbsp dried thyme
  • 2 tbsp sweet paprika
  • 2 tbsp dried sage
  • 1 tbsp freshly ground pepper
  • 1 tbsp sea salt plus more for seasoning
  • One 12-pound whole beef brisket
  • 1/4 cup grapeseed oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup sliced leek white parts and palest green only
  • 1 bottle red wine such as Guigal Côtes de Rhône
  • 1/4 cup tomato paste
  • 10 garlic cloves peeled and smashed
  • 1 tsp black peppercorns
  • 3 bay leaves

Instructions

  • In a bowl, whisk the thyme with the paprika, sage, ground pepper and 1 tablespoon of sea salt.
  • Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
  • Preheat the oven to 300 degrees F. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, flipping once, until browned, about 10 minutes.
  • Add the carrots, celery, onion and leeks to the roasting pan. Add the bottle of wine, tomato paste, garlic, peppercorns and bay leaf and bring to a simmer. Gently stir to incorporate the tomato paste into the sauce.
  • Tent the brisket with foil and bake for about 6 hours, or until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes. Reserve the pan juices.
  • As the brisket rests, make the gravy. Strain and pour liquid from the roasting pan into a large measuring cup, skimming the fat off. Place broth in a large saucepan over medium heat. Bring to a strong simmer and cook until reduced by 25-40 percent. You want a nice strong beefy, winey sauce flavor. Season with salt and a few teaspoons of Banyuls vinegar to taste.
  • Next, make the roux. For every cup of broth place 1 tablespoon each of butter and flour in another saucepan and cook for 3 minutes over medium heat, stirring frequently. Add the liquid reduction to the roux, whisking constantly as you pour. Continue simmering until thickened to gravy consistency. Adjust seasoning again.
  • Carve the brisket and transfer to a platter. Serve with gravy and roasted vegetables.
  • MAKE AHEAD: The cooked brisket can be refrigerated in the braising liquid overnight. Reheat gently before proceeding.
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