Apple Shrub

Yields about 1 Quart

MAKE AHEAD

• Put the apple cider, star anise, cardamom, vanilla bean, lime zest, sugar, and apple cider vinegar into a medium stock pot over medium-high heat

•  Bring to a boil.

• Once the mixture begins to boil, reduce heat and let simmer for 15 minutes.

• Strain out all of the solids.

 

TO PREPARE

• Allow the mixture to cool to room temperature and add the lime juice.

• Refrigerate.

• The shrub should keep for up for up to two weeks.

• Enjoy over ice with seltzer water or mix it with bourbon!

 

Abe Fisher’s Potato Latkes

Makes 10-12 latkes

TO PREPARE

• Warm ½ cup of oil over medium heat in a large skillet.

• While the pan is pre-heating, crack the eggs into a large mixing bowl.

• Using a box grater or a food processor grating disc, grate the potatoes and add to the eggs.

• Add the flour and salt and mix the dry ingredients into the wet working quickly to prevent the potato from oxidizing.

• Using a small ice cream scoop or two spoons, drop golf ball-sized spoonfuls of potatoes into the hot oil, pressing down gently with a spatula to flatten into pancakes.

• Turn the heat down to medium. Be careful not to overcrowd the pan.

• Fry for approximately 10 minutes on each side, or until the exterior is golden brown and the interior is cooked through.

• Place the latkes on a cooling rack to let drain.

• Continue with the remaining mixture, adding additional oil to the pan as necessary.

• Garnish with chive.

Roman Artichokes with Arugula and Olive Oil Poached Salmon

Serves 2

TO PREPARE

• Season the salmon filets with salt and pepper, allow fish to sit at room temperature.

• Peel leaves off of artichokes until its yellow heart is exposed.

• Using a peeler, peel the outer fibrous layer of the stem off.

• Slice the artichokes as thin as possible and place into a small sauce pot with the olive oil and garlic over medium heat.

• Stirring frequently, cook until artichoke pieces are golden brown.

• Remove artichokes and allow to drain on paper towels. Sprinkle salt and lemon juice onto the artichokes as they cool.

• Place the fried garlic along with 4 tablespoons of the warm olive oil and the rest of the lemon juice into a mixing bowl. Reserve the rest of oil for salmon.

• Place salmon in the pan and cook at medium/ low heat for 4 minutes per side. Remove, drain, and plate.

• Mash the garlic and mix the lemon and oil together.

• Toss the Arugula and Artichokes together in the bowl with the dressing and season with salt to taste.

• Plate salad next to salmon, serve immediately.

 

Sfenj (Moroccan Doughnuts)

Serves 8-10

MAKE AHEAD

• Dissolve the yeast and sugar in a medium-sized bowl with the 4 tablespoons of warm water. Let the yeast starter stand for approximately 15 minutes until it is frothy and blooming so the yeast starter doubles in size.

• Sift the flour into a large mixing bowl, then add the orange zest and salt. Make a small well in the middle of the flour and pour the yeast starter into the well. Incorporate the yeast mixture by making a swirling motion with your fingers in the middle of the well, while slowly streaming in the remaining ¾ cup of warm water. Knead the mixture inside of the bowl with palm of your hands for approximately 15 minutes until the dough is very smooth.

• Cover with a clean towel and set aside in a warm place to rise until it’s roughly double in size, approximately 1 hour.

TO PREPARE

• When the dough has almost finished rising, fill a large pot with the canola oil and heat until it reaches 350ºF on a thermometer. With wet hands, lightly punch down the dough to deflate.

• Pull off a piece of donut batter that is approximately the size of a small egg. Use your thumb to make a hole in the center of the piece of batter. Open the hole with your fingers to form a donut that is approximately 4 inches in diameter.

• Drop the donut away from you into the pot. Be careful not to crowd the pot (three donuts at a time is about right). Fry the donuts for 2 minutes on one side, then flip and finish cooking on the other side for 1 ½ minutes.

• Remove the donuts to a cooling rack lined with paper towels to drain. Cool for approximately 4 minutes and then drizzle each donut with honey, sprinkle with pistachios. Serve immediately.