Braised Oxtail

To make perfect crepes: use the right pan, strain the batter, and swirl the pan as they cook. The brandied apple/raisin compote filling in these light crepes, topped with a rich raisin butter sauce and creamy toasted almond ice cream, makes a really delicious, satisfying dessert. Its components can be made ahead, then assembled at time of service and served with the heated sauce.

Yield: 15-20 Servings

Ingredients	Amounts
Raisin Butter Sauce:
Raisins	2/3 cup
Golden raisins	1/3 cup
Water	12 oz.
Butter, cold, in ½ inch cubes	6 oz.
Brandy	1 oz.

Toasted Almond Ice Cream:
Almonds, lightly toasted	150 g
Milk	500 ml
Cream	500 ml
Sugar	175 g
Egg yolks	9 ea.
Salt	a pinch

Crepes:
Flour	100 g
Sugar	50 g
Salt	5 g
Milk	250 ml
Eggs	3 ea.
Vanilla extract	1 Tbsp.
Butter, melted	70 g

Apple Raisin Compote:
Apples, golden delicious	6 ea.
Sugar	¾ cup
Lemon juice	1 Tbsp.
Butter	2 Tbsp.
Raisins	½ cup
Brandy	2 Tbsp.

Method

1. For the Raisin Butter Sauce:
a. Combine raisins, golden raisins and water in a saucepot. Bring to a simmer, then cook gently for five minutes. Strain off liquid, but do not discard.

b. Transfer raisins to a blender and blend at high speed, adding in just enough of the liquid to allow the raisins to spin and become pulpy. Strain the mixture through a sieve.

c. Return sieved raisin purée to the saucepan, warm gently and whisk in cubed butter. Do not allow the sauce to boil, or the emulsion will break. Keep sauce warm.

2. For the Toasted Almond Ice Cream:
a. Make an infusion with the almonds and the milk and cream. Combine all in a heavy bottom-sauce pan, sift in half of the sugar and bring to a gentle simmer. Remove from heat, cover and allow to cool. Strain out almonds and discard.

b. In a non-reactive bowl, gently beat the egg yolks with the remaining sugar and the salt. Whip until the yolks turn pale in color. Reheat cream to a simmer. Temper cream into the yolks mixture, then pour all back into the saucepan.

c. Cook, stirring constantly, over gentle heat until custard thickens and coats the back of a wooden spoon (temperature should reach 180°F).

d. Immediately strain through a fine mesh sieve and cool over ice water. Refrigerate overnight. Churn in an ice cream machine.

3. For the Crepes:
a. Combine dry ingredients in a bowl. Beat together the milk, eggs and vanilla extract. Whisk into the flour mixture.Whisk in melted butter. Strain batter if it appears lumpy. Refrigerate for two hours to allow batter to swell. Heat a well-seasoned crepe pan (or non-stick skillet).

b. For a 6-inch pan, you will use about 1 oz. of batter. Pour batter into the middle of the pan, then rotate pan to thoroughly coat the bottom. If necessary, use a small offset spatula to help spread the batter. Cook over low to medium heat, until the top of the crepe appears dry. Using an offset spatula or butter knife, lift the crepe by the edge and flip over. Cook only for a few seconds on the second side.

c. Store crepes in a single layer, covered by plastic wrap to prevent them from drying out.

4. For the Apple Raisin Compote:
a. Peel, core and cut up apples into small chunks.

b. Mix together the sugar and lemon juice. Sprinkle over the bottom of a heavy saucepan.

c. Arrange apple chunks on top of the sugar. Cover pan and cook, without stirring, over medium heat until sugar starts to caramelize, about 3 minutes.

d. Stir apples thoroughly into the caramelized sugar, add butter and cook over gentle heat until apples soften and begin to appear translucent.

e. Add raisins and brandy. Cook for an additional two minutes, then remove from the heat. Cool mixture thoroughly.

5. For the Presentation: Lay out three crepes on a cutting board. Mentally divide crepes into 6 equal wedges, like a pie. Fill one wedge with 2 Tbsp. of the compote. Fold the crepe in half, then into thirds, to make triangles. Arrange three triangles, overlapping on a plate. Spoon warm raisin butter sauce over the top of the crepes and serve with a scoop of toasted almond ice cream.