Dark Chocolate Coconut Baskets

For Passover this year, Big Brother and I thought it would be fun to make chocolate baskets to hold Baby Moses.  I found this recipe for Easter nests and easily adapted them to be dairy free and to go on our Passover table.  Instead of milk chocolate, I used 88% cocoa dark chocolate.  There is very little sweetness, but we are used to this and actually prefer it.  I ran out of time and didn't make the macaroons, but I did have a store-bought container of chocolate ones.  It is so rare for me these days to buy store-bought treats. We placed one of the macaroons symbolically in each of the baskets.  One trick when making the baskets:  after placing into cupcake hole, I let set in the fridge until almost hardened.  It was easy this way to use my Thermomix silicone spatula to force an indentation.  

Next year, I plan to make these meringues or these macaroons. 

Later on in the week, we went out for lunch.  Oh how hard it is to eat out with my restricted diet!  And I really prefer to eat my own food anyway.  Although, it is fun to go out sometimes.  
I hardly ever order dessert with a tree-nut allergy.  I need to feel totally comfortable and safe, as I have had many mishaps in my life.  Although I was ensured that the Passover chocolate macaroon was tree nut free, it was actually studded with itsy-bitsy pieces of pecans.  I took it home and cut it in half before taking a bite.  I wasn't sure what those little nubs were, but I suspected an allergen.  I was told they were tree nut free twice by my waiter who double checked with the baker.  Also, the manager insisted that they were tree nut free when I called, and that the little pieces I thought could have been nuts were just toasted coconut. I told him that I know what coconut looks like and I know what nuts look like.  He later called me back confirming pecans; an allergic reaction averted thanks to my suspicion!  Strangely, I found a pecan in my salad a few days earlier when I went out to lunch.
What do you think? Have you had similar experiences? How careful are you?

look at all those chopped up pecans! 

Brisket

I can't say that I have a true recipe to share for my brisket.  I have been making it for several years now.  I started making it for Passover, but I now make it several times a year as it has become one of my most requested dishes.  Big Brother especially adores it, my husband's family also gets really excited about it when they come visit from far away. It is essential to get the best quality brisket, in this case grass-fed, and then let it braise for hours in a mixture of homemade chicken stock, diced tomatoes, sautéed/caramelized onions, some spices and lots of fresh herbs.  I think that it also helps that I make slits in the brisket and stuff with slivers of garlic before browning it.  

Here is an attempt, in writing, of how I make my brisket.  I never exactly measure; It's the method and mix of ingredients that I think really matter.

What you need:
Grass-fed Brisket, I order mine ahead of time from Whole Foods these days.  I ask for the biggest piece I can get.  This time it was about 5 pounds.
good quality flaky salt
fresh gound pepper
3 large yellow onions, cut in half-moons and sautéed over low heat
enough homemade chicken stock to cover 3/4 of the brisket lots of garlic, slivered
jar of Jovial diced tomatoes 
1-2 bay leaves
sprig of rosemary
a handful of parsley, or just stems if you have
1/4 cup of ketchup
and approximately one tablespoon each of: onion powder, garlic powder, oregano, paprika, honey, balsamic vinegar
you can add a dash of crushed red pepper for heat 

What to do:
turn on oven to 350 degrees while you brown the meat

make sure your brisket is cut in sections that make it easy to brown and braise in your dutch oven.  I usually cut mine in three sections. 

make slits in the brisket and stuff with slivers of garlic. Then season with flaky salt and freshly ground pepper

heat dutch oven on stove top, about medium-high heat with a few tablespoons of olive oil

brown brisket on all sides, one piece at a time.  Add all brisket back to dutch oven when finished browning.

cover brisket about 3/4 way up with homemade chicken stock.  place lid on dutch oven and put in 350 degree oven for one hour.  

meanwhile, slice onion in half moons and sauté in skillet with olive oil.  add some salt and pepper and a little balsamic vinegar if you fancy.

after one hour in the oven, remove lid and add in the rest of the ingredients. You can make a boquet garni with the fresh herbs if you like.  

leave brisket in oven for about 3 hours with the lid on.  

then, break apart the meat a little so that it absorbs the liquid.  If I am serving the same day, I leave on the stove top to simmer on low heat while I roast veggies and make salads to go with the brisket.  If you make the brisket ahead of time, it tastes better the following day.  

If you have extra sauce, it is great on top of spaghetti, polenta or mustard roasted potatoes.  

serve the brisket with lots of fresh chopped parsley.  If it is for Passover, fresh horseradish is super delicious on top.  My neighbor gave me a jar of homemade horseradish this year, and it is awesome!

It's delicious, much better than it appears photographed

Leftover sauce on top of mustard roasted potatoes with
sautéed spinach

Big Brother eats it all up