Jewish Christmas Beef Brisket

from Tyler Florence's food network recipe:

Ingredients

• 4 large garlic cloves, smashed
• 1/2 teaspoon kosher salt, plus more for seasoning
• 4 sprigs fresh rosemary, needles striped from the stem and chopped
• 1/4 cup extra-virgin olive oil
• 1 (4 pound) beef brisket, first-cut
• Coarsely ground black pepper
• 4 large carrots, cut in 3-inch chunks
• 3 celery stalks, cut in 3-inch chunks
• 4 large red onions, halved
• 1 cup dry red wine
• 1 cup beef broth
• 1 (16-ounce) can whole tomatoes, hand-crushed
• 1 handful fresh flat-leaf parsley leaves
• 3 bay leaves
• 
  

Directions

Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Sear the brisket on all sides in a pan over medium high heat, then place in roasting pan fat-side-up. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every hour(ish) with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and into a large stock pot with the pan juices and put on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2, use an immersion blender to break up the veggies and thicken the sauce.

Slice the brisket across the grain (the muscle lines) at a slight diagonal. Put back into roasting pan, cover with sauce, and place in warm oven (covered) until ready to serve.

Pie Crust

• 1 2/3 cups C4C* flour (170 g)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup butter, cubed and cold
• 1/3+1/2 cup C4C flour (74 g)
• 2 egg yolks
• 3 tablespoons cold water

1. Place all dry ingredients (except the 1/3+1/2 c flour) into a food processor and pulse to evenly distribute.
2. Add the cold, cubed butter to the flour mixture.
3. Pulse until the mixture is combined, then add remaining flour and pule 5-6 times.
4. Place mixture into a large bowl and set aside.
5. Combine the egg yolks and water.
6. Create a well in the flour mixture (in bowl), gradually whisking the egg mixture in with
a fork.
7. Mix the dough until it forms a ball.
8. Allow dough to rest in refrigerator for 10 minutes. Cut the dough in half. Using extra
C4C for dusting a flat surface, roll out one portion and drape to fit the contours of a
pie dish. NOTE: Recipe yields 2 pie crusts. Use remaining portion for an
addtional pie or drape over a filled pie plate and decorate. Fill with your favorite pie
filling, sweet or savory.
9. Bake in a preheated oven at 350˚F for 10 minutes or until golden brown. NOTE: Recipe
can be made ahead of time and stored in the freezer.

YIELDS 2 PIE CRUSTS
*C4C stands for Cup4Cup, sold by Williams-Sonoma

total carbs: 290

Chocolate Crackles

adapted from Martha Stewart's Cookies.

8 oz bittersweet chocolate, finely chopped
1/3 c brown rice flour (52 g)
1/4 c sorghum flour (34 g)
1/3 c tapioca starch (40 g)
1/4 c sweet rice flour (51 g)
1 tsp xanthan gum
1/2 cups unsweetened dutch-processed (alkali) cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 c butter, room temp
1 1/2 c packed light brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup powdered sugar

1. Melt chocolate, let partially cool.  Sift together flours, cocoa powder, baking powder, and salt.
2. Beat butter and brown sugar until fluffy, add eggs one at a time, add vanilla, add chocolate mixing between each step.
3. Alternate adding flour and milk: flour, milk, flour, milk, flour.
4. Divide dough into 4 equal pieces, wrap in wax paper and refrigerate 2 hours.
5. Preheat oven to 350 F. Divide each into 16 1-inch balls, coat each with granulated sugar than powdered sugar. Bake with cookies 2 inches apart for 14 minutes.

total carbs: 950 g
carbs/cookie: 15

English Toffee Squares

1 C. butter

1C. brown sugar

1 egg yolk

1 t. vanilla

1/2 c brown rice flour (80 g)

1/2 c sorghum flour (68 g)

1/2 c tapioca starch (60 g)

1/3 c sweet rice flour (67 g)
2 tsp xanthan gum

1/4 t. salt

1/2 pound semisweet chocolate (I use a bit more)

1/2 C. chopped walnuts

Cream butter

Add Sugar Beat well.

Add egg and vanilla. Mix

Add flour, salt. Mix

Spread in a 10 x 13 pan to edges.

Bake 350 20 minutes

While warm spread on melted chocolate and sprinkle nuts if desired.

total carbs: 545 g
carbs/piece: 23 g

Ginger cookies

3/4 cup butter 
2 cups sugar 
2 eggs 
1/2 cup molasses 
2 teaspoons apple cider vinegar 
1 cup brown rice flour
1 cup tapioca starch
1 cup sorgum flour
3/4 cup sweet white rice flour
2 teaspoons xantham gum 
1 1/2 teaspoons baking soda 
3 teaspoons ground ginger 
1/2 teaspoon cinnamon 
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 350
2. cream butter, add sugar, then add eggs one at a time, then molasses, then apple cider vinegar
3. whisk together dry ingredients (flours, xantham gum, baking soda, salt, spices)
4. slowly add dry ingredients to wet and mix until just blended
5. roll 1" balls, roll in brown sugar if desired, and bake on a silpat for 10-12 minutes

total carbs: 832. About 18/cookie (assuming 4 dozen cookies made)

Pumpkin Pie

Crust
1.25 bags of trader joe's GF ginger snaps, crushed
3/4 stick of butter

Melt the butter and mix until crumbs are all coated with butter. Pour into pie place and distribute evenly to make the crust.

Pie
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground giner
1/4 tsp ground cloves

Preheat oven to 425 F.
Beat eggs in large bowl. Add pumpkin, sugar, and spices, mix well. Gradually stir in evaporated milk.
Pour into crumb crust and bake at 425 for 15 minutes.
Turn down oven to 350 F and bake for 40-50 minutes more, until knife inserted near the center comes out clean.
Cool for 2 hours then refrigerate or serve.

390 grams of carbs total, or about 50 grams per slice.

Cornbread

makes 9 servings

1/2 cup butter
90g (1/2 cup) white sugar
2 eggs
1 cup buttermilk
130 g (1 cup) cornmeal
75 g (1/2 cup) brown rice flour
135 g (1/2 cup) tapioca starch
1/2 tsp baking soda
1/2 tsp salt
2 tsp xanthan gum

preheat oven to 375.

melt butter, mix with sugar, then add eggs and buttermilk. Mix well.

Add dry ingredients, mix until just combined.

Pour into greased 8x8 pan, bake for 30 minutes. Can also be made in a 13x9 pan, bake for about 20 min.

90	g sugar	90	g carbs
75	g rice flour	56.25	g carbs
135	g tapioca starch	112.5	g carbs
130	g cornmeal	30.33333	g carbs
		289	g carbs

                                                     32 g carbs/serving