Jean Georges Vongerichtens Apple Confit Recipes

JEAN-GEORGES VONGERICHTEN'S SQUASH ON TOAST

Steps:

• Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.
• Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy.
• Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
• Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.

JEAN-GEORGES VONGERICHTEN'S GINGER VINAIGRETTE

Steps:

• Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water and blend until dressing is emulsified. Best if left to rest for a day before using, to enhance flavors.

JEAN-GEORGES VONGERICHTEN'S APPLE CONFIT

Steps:

• 1. Melt 1 c. sugar in a saute pan over med. high heat, stirring only occasionally, until it bubbles & turns golden brown. Immediately pour it into a 9x5 loaf pan, or a 3" deep, 9"round cake pan. Swirl the melted sugar around so that it coats the bottom,& set it aside. It will harden while you prepare the oranges & apples. 2.Use a zester to remove the orange zest in long, thin strips. Place the zest in a saucepan w/ water to cover. Bring to a boil, then cook for 1 min. Dran, then refresh under cold running water for a minute or two. Drain again. 3. Peel apples, then halve & core. Cut by hand or mandoline in even slices about 1/8" thick; keep slices neatly stacked. 4. Using only flat pieces, place a layer of apples neatly in bottom of pan. cover w/ another layer, keeping layers level & press down to even them out. Sprinkle w/ a bit of remaining cup of sugar, then some zest. repeat, adding sugar & zest every 2-3 layers. Go 3-4" above top of pan, keeping lines straight. 5. Cover w/ plastic wrap, then wrap the whole pan w/ foil. Place it in shallow tray (it will drip) & refrigerate overnight (24hrs) 6. Drain joice from tray, then unwrap pan. Drain liquid, then wrap pan in double layer of foil. Place pan in lg deep roasting pan & fill 1/2 way up loaf pan w/ water. Bake @ 300 for 5 hrs. then check. Confit is done when all apples slices are dark brown, it has shrunk to fill 3/4 of pan & thin blade knife pierces it easily. Cooking time betw. 5-6 hrs; check & replenish water bath (use boiling water) as necessary. 7. Unwrap confit, cool then chill up to 2 days. Slice thinly & serve.