food & drink: Peggy Lampman's Thursday dinnerFeed: Maple-Bourbon Beef Brisket with Maple-Bourbon Sauce and Hot Slaw

Perhaps a primary ingredient missing for you in this scenario is time to cook. No matter, at 6 p.m. Sept. 10, under the stars at the Ann Arbor Farmers Market in Kerrytown, you can toast farewell to summer while local chefs regale you with a seasonal feast. The food will be mighty fine, I know this for a fact: I’ve attended the event since its inception, and the inspired and generous chefs remain the same.

Ozone House on Washtenaw

Proceeds from "An Evening at the Farmers Market” benefit Ozone House,a shelter and support system for homeless and high-risk youth in our community who don't have a safe place to call home. In addition to the scrumptious food, for my tax-deducted dollar, the entertainment provided by these kids is worth the price of admission. Music, as well, sponsored by Deanna Relyea of Kerrytown Concert House, will be James Dapogny's "Phil Ogilvie's Rhythm Kings."

This year’s southern-inspired menu will include Maple-Bourbon Brisket from Sparrow Meats, “Inspired” Succotash and Spicy Baked Beans from eve and Apple Praline Cake from Café Japon. Monahan’s Seafood will dish out some savory Barbecued Catfish (are doggie bags allowed?) and Zingerman’s Buttermilk Biscuits will provide a crumbly sponge to mop up every last bit of flavor.

There has been mouth-watering speculation about Durham's Tracklements proposed appetizers, but if last year’s smoked salmon or preserved lemon and eggplant pizza are any example, we’re in for a treat. Everyday Wines will supply the “White and Red”, Arbor Brewing the Michigan-brewed beer and Arbor Springs, the water.

Pouring Maple-Bourbon Marinade over brisket.

I purchased a beef brisket and marinade ingredients from Sparrow Meats in Kerrytown; the following marinade recipe, which will be used at the event, was developed by manager Casey Pennisi. There are many ways to barbecue a brisket, and I asked Bob Sparrow for advice and used his technique in the following recipe.

I gave the recipe a test-drive in my kitchen and my family loved the lightly charred taste of the brisket balanced with the sweet maple and edgy bourbon flavors. I used a heavy hand with the cayenne, another layer of flavor and counterpoint to the sweetness of the syrup. I imagine this would be an ideal recipe to serve a group of Labor Day revelers; buns are optional.

Make no mistake: Brisket is a tough cut of meat and requires a marinade and long, slow cooking to break down the connective tissues. The time, mostly unattended, is worth it: The flavor of this brisket is tough to beat.

Brisket after oven roast, prior to grilling.

This brisket recipe combines the best of both worlds: the ease of an oven roast with the crackling finish of a grill. Make room, Vermont: The smooth, rich Michigan maple syrup I used for the marinade, available at Sparrow Market, gives other maple syrups I've enjoyed a serious run for the money.

I served this with a favorite recipe for Hot Slaw (recipe follows). Bob Sparrow enjoys it with his recipe for Carolina Slaw, which he'll also be serving at the fundraiser. Busch's Markets sell vinegar-based Carolina Cole Slaw in its deli, a great option if you're running short of time.

If you'd like to volunteer or purchase tickets ($100 per person available through Sept. 7), contact Susan Kirtz at skirtz@ozonehouse.org or call 734-662-2265. Tickets may also be purchased online at benefitsevents.com. Last minute reservations may be accommodated but are not guaranteed.

Yield: 2 cups marinade; apx. 8-10 servings (10-12 sandwiches)
Active Time: 10 minutes to make marinade
Roast Time: 4 1/2 hours
Grill Time: 30 minutes

Ingredients for Brisket

12 ounces maple syrup, Michigan maple syrup preferred
1/4-1/2 cup Kentucky Bourbon Whiskey, preferably Woodland Reserve or Bulleits*
1 tablespoon minced garlic
2 tablespoons lemon juice
1 tablespoon lime juice
Cayenne
5-6 pound beef brisket

*The flavor of the bourbon is pronounced in the marinade with 1/4 cup. Keep in mind, however, the bourbon flavor will dissipate during the cooking process.

Directions for Brisket

1. Make a marinade by whisking together the syrup, whiskey, garlic, lemon and lime juices. Add kosher salt and cayenne to taste. Divide.
2. Marinate brisket, with half of the marinade, in a dish just large enough to accommodate the beef, 12-24 hours, refrigerated and covered, turning once.
3. Preheat oven to 250Ëš.
4. Remove brisket from marinade; liberally rub both sides of beef with kosher salt and cayenne. Bake, uncovered, on roasting rack on center rack of oven 2 1/2 hours. Remove from oven, baste, turn beef over, baste again, cover or enclose top with foil and return to oven for 2 hours.
5. Preheat gas or charcoal grill to medium-high heat, adding wood chips if desired for a smoked flavor. Grill beef, basting with half of reserved marinade, 15 minutes on each side. Let sit at least 15 minutes before carving meat into thin slices against the grain. Serve beef slices brushed with remaining marinade.

Ingredients for Hot Slaw
May be made up to 24 hours in advance.

4 cups cabbage, diced into 1/2-inch pieces

1 ½ cups shredded carrots

½ red minced bell pepper

¼ cup minced sweet or red onion

¼ cup cider vinegar

1 tablespoon firmly packed brown sugar
1-3 teaspoons prepared brown mustard (I prefer Gulden's)

Hot sauce*

1/3 cup canola or vegetable oil

*Traditionally this is made with a great deal of hot sauce, thus its name. It's delicious with less heat, so adjust according to the spiciness of your brisket.

Directions

1. Layer the vegetables in a large glass bowl in the following order: cabbage, carrots, bell pepper and onion. Do not combine.

2. Whisk together the vinegar, sugar and 1 teaspoon of the mustard. Add additional mustard, hot sauce, kosher salt and freshly ground pepper to taste and pour over the layered vegetables. Do not combine.

3. Heat the oil in a sauté pan until it begins to smoke. Carefully and evenly drizzle the hot oil over the slaw. Do not toss. Let sit 10 minutes for the flavors to combine. Toss well and refrigerate until serving.