Remaking a restaurant favorite that you can cook right at home
Since opening his first restaurant Olmsted in 2016, Chef Greg Baxtrom has earned quite the culinary reputation — and a 2017 James Beard Award nomination, too. He's taken his experience working at New York institutions like Per Se, Atera, and Blue Hill at Stone Barns to build a new kind of fine dining experience right in Brooklyn. Olmsted brings together rich and unexpected flavors, all at an unpretentious price.
One cult-favorite among Baxtrom's creations is the crab and kale rangoon, which he's now giving a simple and savory holiday twist — using ingredients all bought through City Grocery. "Don't overthink it," he says of this easy-to-make crowd-pleaser. "It's got cheese, bacon, and Brussels sprouts, and it's fried. They're going to love it."
for the dipping sauce
· 1 cup sugar
· 1 cup apple cider vinegar
· ½ gallon apple cider
· 1 head of garlic, chopped in half
· 2-inch piece ginger, roughly sliced
· 1 jalapeño pepper, sliced in half
· 1 bunch cilantro, roughly chopped
· 1 tablespoon soy sauce
· 6 teaspoons cornstarch
for the rangoon
· 1 pound bacon
· 2 quarts Brussels sprouts, shredded
· 2 quarts ricotta cheese
· 1 package of gyoza wrappers (30 pieces)
· 2 quarts canola oil
· Salt and pepper, as needed
Part 1: Apple Cider Dipping Sauce
1. In a small saucepan, mix together the sugar, apple cider vinegar, and apple cider.
2. Mix in halved garlic head, sliced ginger, halved pepper, and roughly chopped cilantro.
3. Stir in soy sauce.
4. Bring to a slight boil, then lower the temperature to reduce and thicken.
5. Reduce until you have roughly 1 quart of sauce. In a separate bowl, mix the cornstarch with 6 teaspoons of the sauce. Whisk the mixture back into the rest of the sauce.
6. Strain the sauce to remove all the solids (garlic, ginger, pepper, and cilantro), and chill.
Part 2: Bacon and Brussels Rangoon
1. Cut the bacon into thin strips and crisp in a frying pan; season with black pepper.
2. In the same pan, crisp up the Brussels sprouts (pre-shredded on a mandolin).
3. Remove the bacon and Brussels sprouts from the pan, and drain. Let the mixture cool.
4. In a small bowl, stir the cooled mixture into chilled ricotta.
5. Lay out the gyoza wrappers on a parchment- or paper-towel-covered counter or cutting board.
6. Using a small spoon or scoop, portion roughly 1/2 tablespoon of the ricotta mixture onto the center of each gyoza wrapper.
7. Wet your pointer fingertip in a small dish of water; use your fingertip to draw a circle around the edge of the wonton wrapper to wet it.
8. Fold and seal the wontons in a half-circle shape, hand-crimping every ¼ inch or so.
Part 2: Continued
9. Heat 2 quarts of canola oil in a 5-quart pot to 350°. (Monitor the temperature with a standing thermometer if you have one, or otherwise, check to be sure the oil is slightly simmering.)
10. Deep fry rangoons about 5-6 at a time for about 3 minutes. Remove from oil with a slotted spoon when golden brown, and drain on a paper towel.
11. Salt and serve immediately with dipping sauce.