Confit Kugel Wedges
At Vic’s, Hillary Sterling’s New York City restaurant, she leans on high-quality schmaltz to crisp up thesekugelwedges; we opted for rich duck fat which is easier to source. A drizzle of vincotto, made from simmered grape must that’s aged in oak barrels, punctuates the rich kugel with its sweet and tangy bite. If you like, do as Sterling does, and serve them withSaffron-Soaked Golden RaisinsandVic’s Chicken Liver Mousseor ourKosher Chicken Liver Mousse.
April 2019