Bacon and Cider Brisket Sliders
To make the filling mix beef, rice, lemon juice, sea salt, and dill together.
Soak grape leaves in warm water for 20 minutes then drain. Pick through the leaves and make a pile of leaves with no holes. Trim the stems and any hard veins from the leaves.
To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
Line a large Dutch oven or wide deep skillet, with one layer of just leaves. Then place grape leaves seam-side down in a single layer. Form another layering the same way.
Pour water and olive oil, over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 1 hour, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Avgolemono (egg-lemon sauce)
2 teaspoons cornstarch
1 1/2 cups broth
Separate eggs. Whisk egg whites to soft peaks; mix yolks until pale yellow. Add corn starch to lemon juice and stir; add to egg yolks. Mix yolk mixture and whites together. Skim hot broth off dolmades and add slowly to the egg mixture, whisking well. Egg mixture should thicken. Arrange dolmades in a bowl for serving. Stir sauce well and pour over dolmades.