December 2019: Recipe Roundup
A jolly holiday with Molly (Yeh)!
“Brisket is traditionally the centerpiece of any Jewish holiday. It’s such a delicious, hearty cut of meat that slow cooks and makes the house smell delicious,” Yeh says.
1 (3 lb.) brisket
Season both sides of brisket with salt and pepper.
Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour ½ cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan. Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.
Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket; sprinkle with the chopped chives and serve.
MOLLY’S NOTE: As a slow cooker alternative, cook everything in a covered baking dish or Dutch oven in a 325-degree oven until very tender, 3 to 4 hours.
“Rugelach is a traditional Jewish cookie that is made by making a flaky pastry and rolling it with different fillings,” Yeh explains. “In this case, I used chocolate, sea salt and tons of sprinkles. What could be better?!”
CHOCOLATE SEA SALT RUGELACH
2½ cups all-purpose flour, plus more for dusting
Combine the flour, granulated sugar and salt in a stand mixer. Add the butter, then dollop in the cream cheese. Mix on low until mostly mealy and there are still some larger clumps of butter and cream cheese intact. Add the egg yolks, vanilla and almond extract, if using, until the dough comes together. Divide the dough in half and shape into two discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to two days.
Melt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.
Beat the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, until it is a wide rectangle, 18-by-9-inches. Spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you. (Try to work quickly so the chocolate doesn't harden.) Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour or wrapped in plastic up to two days.
Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Cut into 1-1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart. Bake until golden brown on top, about 24 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm!