Week of 10/30/2000

Beer-Braised Brisket with Root Vegetables
Fragrant and delicious!

4 slices of bacon, chopped
a 2 1/2 lb. beef brisket
3 onions, sliced thin
4 12 oz. bottles of beer (not dark)
1 large rutabaga (about 2 lbs.), peeled and cut
into 1/2 inch pieces
6 carrots, cut crosswise into 1 1/2 inch thick pieces
6 boiling potatoes, cut into 1 inch pieces
a beurre manie´ made by blending 2 Tbls. softened unsalted butter with 2 Tbls. all-purpose flour
cooked noodles as an accompaniment
1/2 cup minced fresh parsley leaves

Preheat the oven to 350û F. In a kettle cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and pour off all but 2 Tbls. of the fat. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter. Add the onions to the kettle, saute’ them until they are golden, and add the bacon, the brisket, and the beer. Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hours. Stir in the rutabaga, carrots, and the potatoes and braise the mixture for 45 minutes or until the vegetables are tender.

Transfer the brisket and vegetables with a slotted spoon to a plate and keep them warm, covered. Bring the braising liquid to a boil, boil it until it is reduced to about 3 cups, and bit by bit whisk in the beurre manie´, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish with the parsley, and serve the remaining sauce separately. Serves 6-8.

Red Cider
Excellent with the Nutmeg Bars to chase an evening chill...

1 orange
32 oz. cranberry juice
2 three-inch cinnamon sticks
1 two-inch piece fresh ginger, peeled and sliced
Sugar, to taste

With a vegetable peeler or a sharp knife, remove two 3-inch-long strips of peel from the orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot. Makes 4 cups

Nutmeg Bars
This recipe makes a big batch of thin, crispy bars, filling the house with wonderful aromas!

1 cup hazelnuts
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 tsp. vanilla extract
1 large egg, separated
1 3/4 cups unbleached all-purpose flour
1 tsp. freshly grated nutmeg
1/2 tsp. salt

Preheat the oven to 350û F. Spread the hazelnuts in a small baking pan. Bake until the skins crack and nuts are lightly browned, about 10-15 minutes. Leave the oven on
.
Transfer the nuts to a large dish towel and rub vigorously to remove the skins. Separate the nuts from the skins. Finely chop the nuts in a food processor; separate into 2 portions, 1/2 cup each. Meanwhile, lightly butter a 15 x 10 x 1 inch baking pan; set aside.

In a large bowl, beat the butter, brown sugar, vanilla and egg yolk with an electric mixer until light. In a separate bowl, stir together the flour, nutmeg and salt. Add the dry ingredients to the butter mixture, along with 1/2 cup of the nuts. Stir until well blended. Spread the batter into the prepared pan and smooth with a small spatula.

Lightly beat the egg white with a fork. Brush the surface of the batter with a thin film of the egg white. Evenly sprinkle on the remaining 1/2 cup nuts. Press the nuts down lightly with your fingers so they will stick to the dough.

Bake for 25 minutes, or until lightly browned. Cool slightly on a wire rack, but cut into bars while they are still warm. Cool thoroughly before removing from the pan. The bars will become crisp. Makes 28 bars.