Food - Celebrate Cookbook - hi-resFood - Brick RoastFood - CookiesBy Elizabeth Kurtz

Sweet-And-Savory Champagne-Braised
Brick Roast

This technique and recipe can be used on any roast or on ribs. The dry rub gives a smoky depth of flavor, and the Champagne makes it sweet and tender.

Serves 8


Dry rub:

½ cup packed light-brown sugar

2 tsp. paprika

1 tsp. garlic powder

½ tsp. ground black pepper

1 Tbsp. kosher salt

1 tsp. instant espresso powder

¼ tsp. allspice

1 tsp. chili powder

1 (4- to 5-pound) brick roast, Delmonico roast, brisket, or beef ribs, about 7—9 pounds, bone-in


1 cup Champagne, sparkling white wine, or Prosecco

2 Tbsp. apple-cider vinegar

2 Tbsp. Worcestershire sauce, non-fish variety

1 Tbsp. honey


Preheat oven to 275°F.

Make the dry rub: In a small bowl, mix brown sugar, paprika, garlic powder, pepper, salt, espresso powder, allspice, and chili powder. Rub all over the meat, coating all sides. Place in a roasting pan (for ribs, place in a single layer on two rimmed baking sheets) and let sit, covered, in the refrigerator for 1 hour.

For the glaze: Place the glaze ingredients in a small pot and cook over medium heat until just hot. Remove meat from the refrigerator. Pour the glaze over the meat. Cover the pan with heavy-duty aluminum foil and cook for 3½—4 hours (2½ hours for ribs), or until tender. Remove from the oven. Pour the liquid from roasting pan into a saucepan. Bring to a boil, reduce heat to a simmer, and let it cook until the liquid reduces by half and is slightly thickened, about 20—25 minutes.

Preheat the broiler.

Brush the glaze on the roast or ribs. Set under the broiler until the glaze caramelizes and forms a crust, 1—2 minutes. Watch carefully so it doesn’t burn! Serve with remaining glaze. Alternatively, serve the roast or ribs with the glaze on the side and skip the broiling step.

Make ahead: Can be prepared two days ahead of time. Store, covered, in the refrigerator, or freeze up to three months. Defrost in the refrigerator. Rewarm, covered, in a warming drawer or 300°F oven.

Dark Chocolate
Mint Chip Cookies

These cookies remind me of the Thin Mint Girl Scout cookies that my mom used to buy. Although the look and shape is different, they have the same great mint chocolate taste. The green chips are kitschy and make them irresistible to kids, but if you are serving an adult crowd, use the chocolate mint chips instead. My husband and kids love these. The cookies freeze well.

Makes 3 dozen


2¼ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 tsp. baking soda

½ tsp. salt

1 cup unsalted margarine, at room temperature

¾ cup granulated sugar

¾ cup packed light-brown sugar

2 eggs, at room temperature

1 tsp. vanilla extract

1½ tsp. peppermint extract

1 cup chocolate chips or chunks

1½ cups green mint chips, peppermint-flavored candies, white chips, or dark chocolate mint chips


Preheat oven to 350°F. Line two baking sheets with parchment paper or Silpats.

Combine flour, cocoa powder, baking soda, and salt in a mixing bowl. Stir and set aside. Using an electric mixer, beat margarine until creamy, about 3 minutes. Add sugar and brown sugar, beating until light, about 3 minutes more. Add eggs one at a time, beating after each addition. Then add vanilla and peppermint extracts. Add dry ingredients and beat slowly until fully incorporated. Stir in both chips.

On baking sheets, place a rounded tablespoon of dough for each cookie, about 2 inches apart from each other. Flatten cookies a bit. Bake for 12 minutes, until cookies are lightly crisped on the edges and soft in the center. Remove from oven and cool for 3 minutes. Move to wire rack to finish cooling completely. Store in airtight container.

Make ahead: Can be prepared two days ahead of time. Store, covered, or freeze up to three months. Serve at room temperature.

Elizabeth Kurtz’s passion for food and sharing great recipes led her to create in 2009. GKC has become the go-to kosher recipe site for thousands of loyal readers. Elizabeth teaches cooking classes, develops recipes, and appears in cooking videos for,, and She writes cooking columns for the Jerusalem Post,, and numerous other publications. Though followed by thousands of readers a day, her biggest fans remain her husband and yummy children. She loves farmer’s markets, cookbooks, talking about food, and cooking. But, perhaps most of all she loves making the world just a little bit more delicious. For more information about Elizabeth, visit

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