On December 15th Julie Salamon sat down with her cousin, Chef and Owner of NYC restaurant Agi’s Counter, Jeremy Salamon.
Jeremy Salamon attended the Culinary Institute of America and worked alongside great chefs in restaurants such as Locanda Verde, Prune, Buvette & Via Carota. In 2017, he created a Hungarian pop-up dinner series called Fond and shortly after, became the Executive Chef of Manhattan restaurants The Eddy and Wallflower. He’s been graciously recognized by publications such as Food & Wine, Jarry Magazine, The Village Voice, Thrillist and more. Agi’s Counter is his first restaurant and was recently named one of the top 50 best new restaurants by Bon Appétit. His cookbook, “Second Generation” will be published in 2024.
As a special treat Jeremy shared with us his recipe for Poached Pear Palacsinta, scroll to the bottom of the page to learn how to make this delicious pancake!
Topics covered in this program: Hungarian food, family recipes and traditions, Holocaust survivors, hospitality and the restaurant business, culinary training.
AJHS collections related to this topic: Cohen Kosher Menu Collection, The Jewish Cookbook by Mildred Grosberg Berlin.
Poached Pear Palacsinta
Palacsinta is a Hungarian pancake or crepe that my grandmother used to make growing up. To preface,
the “CS” should be pronounced “CH”. It’s incredibly versatile and could be used for both sweet and
savory applications. The crepe uses sparkling water to give it a bit more spring in its texture. I love
changing the palacsinta toppings with the season especially when pears come around. The perfectly
poached warm pear mingling with the salted Maplebrook ricotta and maple syrup is a flavor combination
made fit for a breakfast of champions! It also makes an impressionable holiday dessert. Get the family
involved in making the crepes! Happy “CH-inta-ing!”
For the pears:
195 grams sugar
225 grams dry white wine
1 vanilla bean, split lengthwise
1 bay leaf
6 whole pears, peeled and cored (Comice, Bosc, or Beurré D’Anjou, on the slightly under-ripe side)
For the crepes:
545 grams all-purpose flour
1000ml whole milk
8 large eggs, beaten
800ml sparkling water
20 grams vanilla extract
Pinch of kosher salt
40 grams butter, unsalted
400ml maple syrup
454 grams Whole milk ricotta (such as Maplebrook)
For the pears: Combine all the ingredients but the pears in a medium pot. Set over high heat and bring to a boil.
Once at a boil, lower to a simmer and gently add the pears. Cut a round of parchment paper with a small 1 inch hole
in the center and lay over the pears. Cook for 30 minutes. Turn the heat off and let the residual heat cook the pears
for an additional 10-15 minutes. The pears should be tender but not mushy! Set aside.
For the crepes: In a large mixing bowl combine the flour, milk, eggs, sparkling water, vanilla extract, and salt.
Whisk together until fully incorporated and resembles a loose pancake batter. Transfer to a container you can easily
pour from. Set a crepe pan over high heat. Melt 20 grams of butter in the pan, reserving the remaining butter for
later. Using a rag (you don’t mind dirtying), gently blot the pan to mop up any pools of butter. Once the pan starts to
smoke, pour about ½ cup of batter onto the pan and swirl to coat evenly. Lay the pan back over the heat and continue
to cook until the edges crisp. Using a rubber spatula, lift the crepe from the pan and flip (I like to use my fingers for
this but beware the heat!). Continue to cook for another minute. The crepe should be golden brown and dotted with
“craters”. Transfer to a large plate. About 1 minute on each side. Repeat with the remaining batter and butter as
necessary. You’ll want a total of 8 crepes for 4 people.
For plating: Heat the maple syrup until warm. In the meantime, arrange 4 shallow bowls. Drape two hot crepes over
each bowl. Spoon a large dollop of ricotta into the center of each crepe. Using a perforated spoon, transfer one ½
pear to each bowl. Spoon the warm maple around the ricotta and pear. Garnish with flaky salt and a healthy sifting
of powdered sugar.