Tastes of Chanukah

November 29, 2016 The Classic Catering People

Latkes (Photo courtesy The Classic Catering People)

The Classic Catering People share tasty holiday meals from their kitchen to yours.

Lemon Grass and Chicken Soup

By Chef John Walsh of The Classic Catering People | Serves 8

Ingredients

6 cups chicken stock

1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey

3 lemongrass stalks

4 kaffir lime leaves, fine julienne

1 cup shiitake mushrooms, sliced

1 thumb-size piece galangal or ginger, grated

1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili

1/2 to 1 can good-quality coconut milk

2 tablespoon lime juice

2+ tablespoon fish sauce

1 teaspoon brown sugar

1/2 cup mini corn ears

1/2 cup finely chopped onions

1/2 cup carrot strings

1 cup fresh cilantro leaves

1 cup fresh basil leaves

3 spring (green) onions, sliced

Directions

Slice the lower portion of the lemongrass stalk.

Place chicken broth in a large soup pot over medium-high heat.
Add fresh chicken (or leftover chicken or turkey), corn, chopped onions, carrots and mushrooms. Also add the prepared lemongrass, plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.

Turn heat down to minimum. Add lime juice and stir.
Do a taste test. Look for a balance between spicy, sour, salty and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you’d like it creamier, add more coconut milk. If not spicy enough, add more chili.

Grilled Prime Beef Brisket with Miso Syrup Glaze

By The Classic Catering People | Serves 20

Ingredients

For the brisket:

1 tablespoon ground black pepper

1 tablespoon coarse salt

3 tablespoons sugar

3 tablespoons chili powder

1/2 cup grapeseed oil

1/2 pound chopped carrots

1/2 pound chopped sweet onions

1/2 pound chopped celery hearts

1 bottle dry white wine

1 7 1/2- to 8-pound prime beef brisket, nose off

For the miso syrup glaze:

1 cup shiro (white) miso

1/2 cup maple syrup

2 cups rice wine vinegar

1 1/2 cups mirin

Directions
Mix the first four ingredients and apply rub to brisket. Sear brisket on medium high heat with grapeseed oil till brown on both sides. Put into oven proof Dutch oven with top.
Combine ingredients for miso syrup glaze. Pour wine on brisket as well as miso syrup mix. Cover brisket and braise in 300°F oven for four hours.
Remove from oven (brisket should be very tender). Remove from sauce and set aside. This can be done the day before if desired. Remove fat from sauce and reduce by 1/3.
Heat grill to medium high, cook brisket till warmed throughout, about 10-15 minutes, with lid down. Apply sauce and cook for 3 minutes on each side. Carve and serve remaining sauce on the side.

Apple Kuchen with Hot Cream Sauce

By The Classic Catering People | Serves 12

Ingredients

For the Apple Cake:

6 tablespoons (85 g / 3 oz.) unsalted butter, at room temperature + more for the pan

3/4 cup (150 g) granulated sugar

1 large egg

1-1/2 cups (225 g) all-purpose flour

2 teaspoons (6 g) baking powder

1/4 teaspoon kosher salt

1/4 teaspoon freshly grated nutmeg (or ground nutmeg)

1/2 cup milk or light cream

2 to 3 Gravenstein or Golden Delicious apples

Cinnamon sugar* (optional – see note below recipe)

Icing sugar, for sprinkling (optional)

For the Hot Cream Sauce:

2 cups heavy cream

1/2 cup (100 g) granulated sugar

8 tablespoons (115 g / 4 oz.) unsalted butter

Directions

To make the cake, preheat oven to 350°F (180°C).
Butter a 9-inch round spring form pan.

In a mixer bowl with a paddle attachment or by hand in a
large bowl, beat butter, sugar and egg until mixture is fluffy
and lightened in texture, about 2 to 4 minutes.

In a separate bowl, combine flour, baking powder, salt
and nutmeg. Add dry ingredients and milk alternately to the
creamed butter mixture. Do not overbeat. Mix just until the
ingredients are combined.

Peel and core apples. Slice them into 1/4-inch wedges.

Spoon batter into the pan and level with an offset spatula.

Press apple slices, core side down into the batter, about 1/4-
inch apart. Work the apple slices in a circular pattern like the
spokes of a wheel.

Sprinkle cake with cinnamon sugar, if using.

Bake 35 to 40 minutes, or until a cake tester inserted into
the center comes out clean. Set on rack to cool.

To make the hot cream sauce, combine cream, sugar, and
butter in a medium saucepan and bring to a boil. Then,
immediately reduce heat (to prevent scorching) and let
simmer for 5 to 8 minutes until slightly thickened.

Sprinkle with icing sugar (if using). Pour hot cream sauce
over warm apple Kuchen.

Notes: To make cinnamon sugar, mix 1 tablespoon sugar with 1/4 teaspoon cinnamon.

Potato Cakes (pictured above )

By Chef John Walsh of The Classic Catering People | Serves 10

Ingredients

8 tablespoons (approximately) unsalted butter

2 cups finely chopped leeks (white and pale green parts only; from 3 large leeks)

1 cup finely chopped sweet onion or shallots

1/2 teaspoon fresh thyme

1 1/4 pounds Yukon Gold potatoes, peeled, coarsely grated, squeezed dry in kitchen towel

1/4 cup all purpose flour

1 large egg, beaten to blend

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions

Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add leeks, onions and thyme; sauté until leeks begin to soften, about 4 minutes. Cover and let rest. Transfer to medium bowl; cool.

Preheat oven to 300°F. Mix potatoes, flour, egg, salt and pepper into leek mixture in medium bowl. Melt 6 tablespoons of butter and line a sheet pan with parchment paper; paint the parchment with melted butter. Put potato mixture on sheet pan and spread even. Paint another piece of parchment paper with butter and put on top of potato mix; cover with another sheet pan for weight. Bake in oven for 90 minutes or till the mix develops a light brown, crispy surface. Before serving, re-warm in 250°F oven about 10 minutes. Serve hot.