This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, Tar and Roses' Andrew Kirschner tells us about his Hannukah and Thanksgiving traditions.

“Being that I am Jewish, I lean to towards Hannukah inspired treats. This year, I made some killer horseradish and leek latkas with apple chuntney, a beautiful brisket with chanterelle mushrooms, and some of my grandmother noodle kugel for dessert!

“For purim, I love making hamantaschen with my niece and nephew. At Thanksgiving time I pull out the old Turducken trick… its always a crowd pleaser. At Hanukkah I always enjoy trying out a new take on the latka. As mentioned above, this years was horseradish and leek with a heavily winter spiced apple chutney.

“The chutney is also great on just about anything. We serve a version of it here at the restaurant with the braised lamb belly.”

Andrew Kirschner's Apple Chutney

From: Tar & Roses' Andrew Kirschner

Yield: 4 quarts

7 lbs Braeburn apples, large dice

4 medium red onions, small dice

1/2 cup garlic cloves, smashed

1/2 cup ginger, julienned

1 1/2 cup currants

4 cups sugar

1 cup honey

3 cups apple cider vinegar

1 1/2 cups lemon juice

1 cup orange juice

zest of 2 oranges

8 Chili de arbol

1 1/2 tsp cloves, ground

1 1/2 tsp allspice, in sachet

1 1/2 tsp cardomom, in sachet

4 cinnamon sticks

1 bunch cup chopped fresh mint

1/2 cup cornstarch

1/2 cup cold water

1. Combine all ingredients except apples and chopped mint, cornstarch and water in a very large, heavy bottomed pot. Cook over medium heat until reduced by 2/3rds.

2. Next, add the apples and cook for approximately 8 to 10 minutes over medium low heat. You want the apples to soften but not entirely loose their integrity.

3. Once this point is reached the chutney will need to be thickened slightly due to the release of moisture from the apples. Add a little cornstarch slurry (whisk the water and cornstarch together) while stirring over low heat. Be careful, you do not want to make it

too tight. Keep in mind, as the final product cools down, it will become tighter. You want the finished consistency in the pan while warm to behave like a very loose jam.

4. Once slurry is added and desired consistency is reached, remove and cool in fridge. Chutney will keep in airtight jar in fridge for at least a month.

5. When ready to serve, add approximately 12 leaves chopped mint to chutney. Serve at room temp.

See also: Chefs Cook At Home, The Holiday Edition: Sotto's Zach Pollack + A Recipe For Brisket

Chefs Cook At Home, The Holiday Edition: Canelé's Corina Weibel

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