December 2019: Recipe Roundup

BRUNCH BRISKET

    1    (3 lb.) brisket
    2    tsp. kosher salt
          Black pepper
    2    T. flavorless oil
    1    large onion, thinly sliced
    2    T. fennel seeds
    1    T. dried sage
          Pinch crushed red pepper
    ¼    tsp. cayenne pepper
    1    tsp. dried thyme
    1    tsp. dried rosemary
    1    clove garlic, minced
    1    (12 oz.) bottle hard apple cider
    1    large apple, cut into thin wedges
    2    T. maple syrup
    1    cup dry white wine
          Chopped chives, for garnish

Season both sides of brisket with salt and pepper.
In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.

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.

CHOCOLATE SEA SALT RUGELACH

  2½    cups all-purpose flour, plus more for dusting
    ¼    cup granulated sugar
    ½    tsp. kosher salt
     1    cup unsalted butter, cubed and cold
     8    oz. cream cheese, straight from the fridge
     2    large egg yolks, plus 1 large whole egg
     1    tsp. vanilla extract
    ½    tsp. almond extract, optional
  1½    cups chocolate chips or chopped chocolate (Molly prefers milk chocolate, but any type will do!)
           Flaky salt, for sprinkling
          Sprinkles, sanding or turbinado sugar, for sprinkling

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!