#reuben's

[999bottles]

384

Reuben's Black Imperial IPA

Seattle, Washington

[vincentberthephotography]

L’attente, Montréal (juillet 15)

[gailmonaghan]

Best Apple Pancake on the Planet Right in your Own Kitchen

Arnold Reubens bragged that his restaurant had catapulted "from a sandwich into an institution." And he was right. Reuben's started as a sandwich stand in 1917, but in 1928-- after several moves-- found itself at on 58th Street just off Fifth Avenue, gussied up to the tune of walnut paneling and red leather upholstery. By popular demand, however, there was still a counter by the entrance for those who were not there to see and be seen but wanted to eat their sandwiches and get in and out in a hurry.

In addition to inventing the Reubens Sandwich, the spot was famous for its "celebrity sandwiches"-- Judy Garland, Zsa Zsa Gabor, Dean Martin, Walter Winchell, and Frank Sinatra to mention just a few-- named after its most noteworthy regulars. Reuben's was also known for the best apple pancake in town: the tender pancake, abundant caramel-dark and deliciously chewy-and succulent apples came together with spectacular results every time. 

The 12-inch pancake feeds twelve generously, but you can halve the recipe for something smaller and easier to flip; in this case, use an 8 or a 9-inch skillet.

Make one this weekend--it's equally divine for brunch or-- accompanied by vanilla ice cream-- for dessert after dinner or a late lunch.

REUBEN’S APPLE PANCAKE  

Serves 4 very generously or 6-8 with accompanying cream, whipped cream or vanilla ice cream

Have all ingredients at room temperature

If you have time, the batter will profit from sitting about an hour (or longer refrigerated) before making the pancake.

Equipment: a 12 inch non-stick skillet

1 cup flour

1/4 teaspoon salt

6 eggs

1 cup milk

2 teaspoons vanilla extract

2 Granny Smith apples, peeled, cored and sliced into 1/4 inch wedges

1/4 cup raisins (optional)

1 teaspoon ground cinnamon

1 cup sugar

12 tablespoons unsalted butter

1 lemon for squeezing juice onto the finished pancake OR a pitcher of heavy cream, unsweetened whipped cream or vanilla ice cream

  1. Sift the flour with the salt

2. In a mixing bowl, whisk the eggs with the milk and vanilla extract. Slowly add the sifted dry ingredients and whisk until smooth. Do not overmix. Set aside.

3. In a small bowl, toss the apple slices together with the raisins, cinnamon and ¼ cup of the sugar. Set Aside.

4. In a 12 inch non-stick skillet set over medium high heat, melt 4 tablespoons of the butter. Cut the rest of the butter into 1 inch pats.

5. When the butter is melted and sizzling, stir in the raisin-apple mixture and cook, stirring often, until the apples have begun to soften, about 10 minutes. Turn the heat to high and cook, stirring constantly until the apples are dark and caramelized.

6. Reduce the heat  to medium-high and add another pat of butter to the pan. Stir until the butter melts and then pour the batter evenly over the apples to cover them completely.

7. Use fork, spoon,  or heatproof rubber spatula to pull the set edges of the pancake away from the sides of the pan (as when making an omelette). Continue to tilt the pan to allow the still runny batter to seep under the set  pancake and cook. Continue to do this until the pancake begins to firm up, about 3-4 minutes.

8. Invert the pancake onto a serving plate. Melt another pat of butter in the pan and sprinkle with 4 more tablespoons of sugar.

Slide the pancake back into the pan, cooked side up and cook until the underside is browned, about 3 or 4 more minutes. The pancake will become caramelized and sticky; it may be necessary to use a metal spatula to loosen it from the plate when you want to put it back into the pan now or one of the subsequent times.

9. Repeat this process two more times (inverting the  pancake onto a serving plate, 1 pat butter and 4 tablespoons sugar in the pan, cooking until brown)— once on each side.

10. At this point the pancake should be done-- very dark and very caramelized, almost black in spots. If it is not done, cook on each side a bit more. The pancake should stay intact but if somehow with all the turning it does not, do not worry about it. Fit it back together as best you can. It will taste exactly the same and it is so fabulous, your guests will excuse you if it is less than gorgeous.

11. Divide the pancake into portions in the pan and use a spatula to transfer the portions to individual plates.

12. Serve each portion with a wedge of lemon to squeeze over or an optional pitcher of cream, unsweetened whipped cream or vanilla ice cream.

[mr-c-hanson-blog-blog]

Dorothy Kilgallen sandwich on the menu at the famous New York delicatessen Reuben's. 1961. 

[wilderspace]

Reuben’s road rash burger - brushed garlic butter pretzels bun, jalapenos, buffalo burger patty, pepper jack cheese, chipotle aioli and fries. YUM

[littleandydanger]

Reuben's, motherfucker!