Recipes Courtesy of Chef Michael Spector, Delicatessen
Grilled Fig and Matchstick Apple Salad with White Truffle Honey Challah Croutons, Aged Balsamic and Fig Vinaigrette, Candied Pecans and Duck Proscuitto(optional)
FIG BALSAMIC VINAIGRETTTE
Ingredients:
1 large shallot, halved and diced
4 tablespoons fig preserves
1 tsp chopped fresh thyme leaves
1 tsp chopped fresh rosemary leaves
½ cup balsamic vinaigrette
2 tablespoons lemon juice
1-cup extra virgin olive oil
Salt & Pepper to taste
Preparation:
In a small bowl combine the shallot, fig preserves, vinegar, herbs and whisk or blend until fully incorporated. Drizzle in the olive oil slowly to emulsify. Season to taste with salt & pepper. Chill and store over night
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Apple Matchsticks
1 Granny Smith apple
1 Fuji apple
1 lemon
Squeeze lemon in large bowl filled half way with water. Slice each apple in half and then again, into quarters. Carefully remove core
placing the flat side on your cutting board slice down to create thin slices, 1/8” thick. Stack a few slices and carefully cut once more to create matchsticks size pieces of the apples. When you’ve finished with each bunch of apples in acidulated water, which can hold up to 24 hours.
Grilled Figs
12 figs
Salt
Pepper
Olive oil
Slice each fig in half .Sprinkle cut half with salt & pepper. Heat just enough olive oil to cover bottom of your sauté pan till hot. Place figs cut side down, for 1 minute. Remove carefully with a spatula.
Raisin Challah Croutons
1.5 cups stale Raisin Challah bread, cut into 1” cubes
¼ cup olive oil
Salt & pepper
¼ cup white truffle or regular Honey
Add cubes to large mixing bowl. Drizzle with olive oil and sprinkle with salt & pepper. Give em a good toss for about 30 seconds. Spread cubes on a baking sheet and bake in a pre-heated 350-degree oven for about 10-15 minutes or until dry and slightly brown.
Drizzle honey over croutons while still ho and toss well.
Will keep up to 2 days in airtight container
Assembly
4 cups spring mix
¾ cup candied pecans
Wash & Dry Spring mix. Salt and pepper to taste. Toss Spring Mix, Pecans & Apples. Add 1/8 cup of salad dressing, toss, taste and add more if desired, or serve on the side. Mound Spring Mix in center of plate. Place croutons and more pecans on top of greens. Place 5-7 figs halves around base of greens. Drizzle each fig with small amount of dressing.
Place small roses of duck prosciutto on salad.
Anne’s Brisket ( serves 6)
· 2 pounds beef brisket
· 1 tablespoon of kosher salt
· fresh ground black pepper
· 4 medium yellow onions, sliced thin
· 1 tablespoon tomato paste
· 3 cloves garlic
· 1 sprig fresh thyme
· 1 bay leaf
· 1 sprig fresh rosemary
· 2 tablespoons chicken fat or light olive oil
· Beef broth (preferably homemade) to cover (@3 cups)
· 2 large sweet potatoes, peeled & quartered
· 5-6 large carrots, peeled cut in to rounds
· ½ pound large prunes
· 1 cup red wine
1. Heat a large oven proof casserole or dutch oven until adrop of water bounces
2. Add chicken fat /oil
3. Season meat on both sides with salt & pepper
4. Brown meat carefully on both sides, remove & set aside
5. Add onions and saute until they become translucent
6. Add garlic & Herbs
7. Continue cooking over medium low flame until onions turn golden brown
8. Add in tomatoe paste and saute until paste turns from red to dark brown, remove form pan and set aside
9. Add meat back in to the pan and cover with beef stock, let simmer uncovered for 1 hour
10. Add in sweet potatoes, onion mix, prunes, carrots & wine
11. Add additional stock if needed
12. Cover with lid or heavy duty foil and bake 2 hours
13. Uncover, season with salt & pepper if needed and cook an additional 2 hours until most of the liquid has evaporated.
