December is a month that many families celebrate holidays. These holiday celebrations are often enhanced with a large meal that features traditional Jewish meat recipes. These recipes either are for brisket or other large roasts.
Most traditional Jewish recipes isolate flavor palettes to savory or sweet. However, there are some recipes that feature a mixing of savory and sweet. These sweet and sour recipes utilize vinegar and sugar to enhance the flavor dynamics of a meal, but this is not your only option.
Another way to add dimension to your traditional Jewish meat recipes is to add fresh fruit to your roasting pan. Traditional Jewish fruits like apples and pear work well for most types of roasts. Apples work particularly well for poultry roasts like chicken and turkey.
If you are trying to create a more exotic taste then utilize citrus or exotic fruits. If you are cooking a ham, for example, you can enhance its taste by roasting it with pineapple rings and a little brown sugar. Chicken roasts can also benefit from the flavors of more exotic fruits. You may need to experiment a little before you find fruit and meat combination that appeal to your tastes, but once you find a combination that you like you will be better able to gauge what is going to work for your table and what is not.