Note: Schmaltz is rendered chicken fat. You can get it from some kosher grocers, from Boulettes Larder in the Ferry Building, or you can render it yourself by simply making homemade chicken soup and scooping the solid fat off the top after refrigerating it. The broth and shredded chicken would both come in handy for this recipe too. But if it's all too much trouble, Altman recommends vegetable oil as a substitute.
Hedy’s Apple Strudel
Makes three strudel rolls, each about 13 inches long.
For the Dough
Bartenders have been playing around with fresh herbs lately, so I decided to try my hand at it, using basil from my parents garden up in Sonoma, the handle of a wooden spoon as my muddler and some citron vodka as a start. From there, I looked for inspiration on Hangar One’s website, where they have a whole bevy of good cocktail recipes. My final—very popular, I might add—concoction was based on SF bartender David Nepove’s recipe called The Retreat. The only difference is that I only swirled each glass with a good dash of Pernod (the anise-flavor of Pernod perfectly reflects the basil), rather than go for a full ounce. I also added a bit of cointreau to the shaker. If you serve it on the rocks, top with club soda as Nepove does.