From The Prime Grill Cookbook: Redefining the Kosher Experience by David Kolotkin and Joey Allaham, © Joey Allaham, used by permission of the publisher, Pelican Publishing Company, Inc.
1⁄2 cup shallots, minced
1 tsp. vegetable oil
1⁄3 cup cognac
1 tbsp. sugar
1 cup apple schnapps
1 quart veal stock
3 tbsp. pomegranate seeds (optional)
In a heavy gauge saucepot, cook the shallots in the oil until soft and translucent. Deglaze with the cognac off the heat and keep off the heat for a minute to prevent flambé. Place back on the heat and reduce by half. Add the sugar and schnapps and reduce by half again. Add the veal stock and 21⁄2 tbsp. pomegranate seeds, if desired, and let simmer. Reduce to 3⁄4 cup or until mixture reaches sauce consistency and set aside. Garnish with the remaining pomegranate seeds.
Yields: 1 cup
Chef's Tip: This is a great dish for the holidays. Stone fruits are at their peak in the summer, but you can substitute pears or apples for the Jewish holidays or for Thanksgiving.
Recipe: kosher, meat