A Taste of Pennsylvania Cookbook

APPLE DAYcontinued from previous pageMUSTARD & BRANDYREDUCTION:360 g canola oil2100 g pork neck bones2250 ml water, divided use2250 ml chicken stock,divided use400 g yellow onions, cut into1⁄2-inch pieces270 g leeks, cut into 1 ⁄2-inchpieces, white part only405 g carrots, cut into 1 ⁄2-inchpieces180 g tomatoes, cut into 1 ⁄2inch pieces1500 ml veal stock2 Tbsp. apple mustardCut off both ends of each apple and peel.Using a #18 melon baller, cut 24 balls andadd to the cold poaching liquid. Transferthe poaching liquid and apples to a cryovacbag (food saver will work set on liquids)Vacuum-pack on high. Cook at 185˚F for30 minutes. Place the bag in an ice bath tochill completely.Mustard & Brandy ReductionHeat the canola oil over high heat in a wideheavy pot large enough to hold the bonesin one layer. When it just begins to smoke,add the bones and brown them, withoutstirring, for about 10 minutes. Turn thebones and cook for about 10 minuteslonger, or until evenly colored.Add 750 milliliters of the water to thepot. You will hear the water sizzling asit hits the hot pot. Then as it reduces, itwill become quiet. Stirring with a woodenspoon, scrape up any glazed juices clingingto the bottom of the pot and cook until theliquid has evaporated and the pot is glazedand sizzles.Deglaze the pot with 750 milliliters of thechicken stock and cook as above. As thestock boils down this time, the color of thebones and liquid will become deeper andthe natural gelatin in the stock will glazethe bones.Add the onions, leek, and carrots, the watercontent of the vegetables provides the liquidfor this deglazing. Cook as above until thecontinued next page70