We had another day of weird snow/rain/sleet- it was cool and crisp and all the tops of the mountains were dusted white. It makes for beautiful views and photos- but not so great when you’re leaving the store in the middle of a freak rain/snow downpour. Hopefully everyone enjoyed their Columbus Day- the state of Utah apparently doesn’t recognize this holiday, kids were in school and most businesses where open – unless of course you’re the state liquor store which uses any excuse to close. As I posted a few weeks ago, I’ve decided to post some great Thanksgiving recipes in the month of October! Over the weekend I asked people to post to Facebook what their favorite side veggie is and I got an overwhelming response for BRUSSELS SPROUTS – which are also one of my all-time favorites! If you haven’t seen my recipe for Maple-Roasted Brussels Sprouts with Rutabaga and Toasted Hazelnuts its also a winner! As promised here is an amazing recipe for Brussels Sprouts and thank you to everyone that gave their input for their favorite veggie! These Brussels sprouts are so delicious, the Beurre Noisette (which is just fancy French for browned butter- but sounds so much better) gives the recipe a wonderful nutty flavor that is balanced by the apple cider and nutmeg. The best part about cooking with fresh apple cider? Cocktails! I know you can see that little bottle of Myers’s Rum peeking out from behind the jug of cider. It always seems to find its way out of the liquor cabinet when there’s cider around, plus cooking is always better when you’re sipping on wine or my favorite fall cocktail, Rum & Cider. Thanks to the unwavering recipes from Food52 this rich, creamy and delicious dish is one of the better Brussels Sprouts recipes I’ve tried! Enjoy!
Glazed Brussels Sprouts and Apples in Browned Butter and Cream (Serves 4)
- 1 pound Brussels sprouts
- 1/8 teaspoon celery salt
- 1/2 cup butter (1 stick)
- 2 ounces heavy cream
- 2 pieces bacon, chopped
- 1 apple, peeled, cored and chopped
- 4 teaspoons apple cider
- 1/2 teaspoon fresh grated nutmeg; more to sprinkle at the end
- Wash and trim the stems from the brussels sprouts. Cut in half, discarding any discolored leaves. Steam brussels sprouts over salted water until fork tender (7-10minutes). Drain and lightly sprinkle and toss with celery salt. Set aside.
- In a separate pan, cook bacon until crisp- transfer bacon to paper towels to drain, then chop coarsely.
- Over low heat, melt butter in a heavy pot. Once the butter is completely melted, turn heat to medium high. It will quickly begin to foam. Keep stirring the butter and moving around the pan. Once it hits the color and flavor you want (don’t let it turn black and burn- medium to dark brown is good), immediate reduce the heat to low and add the cream. Stir to completely incorporate the cream. Immediately add the apple pieces, bacon and brussels sprouts. Don’t worry if the sauce looks like its starting to separate- continue stirring!
- With a large spoon, keep turning the brussels sprouts mixture in the cream/noisette sauce while the sauce thickens and the brussels sprouts mixture becomes glazed with the sauce (5-10 minutes). The apple pieces should be just cooked, not mushy. Add the apple cider and nutmeg. Continue to carefully turn the mixture in the glaze for another 2-3 minutes.
- Turn out in a serving dish or the individual plates and add a pinch of nutmeg over the dish.
Recipe from Food52
Happy October! The mornings are getting cooler, the nights are getting dark to quickly… fall is really here and I have no idea what happened to September. Since September slipped away without me noticing, I have a feeling October might go equally as fast and then… Its my favorite holiday… Thanksgiving! Which is why I’ve decided to dedicate the month of October to “Thanksgiving Menu Prep.” It’s time to pull out my collection of old Bon Appetit Thanksgiving issues, family recipes and classic Thanksgiving traditions, to find the best recipes for your Thanksgiving table. This year don’t showing up at your Thanksgiving feast with plain mashed potatoes and green bean casserole. It’s time to jazz up your menu with some fun, different and most importantly DELICIOUS dishes! This recipe for Harvest Pie from Morning Glory Farm on Martha’s Vineyard is one of my mother’s favorite holiday desserts. The flavors and spices of the pie are the definition of fall and the holiday season. The tartness of the cranberries balances the sweetness of the apples and raisins making for a truly awesome but not too sweet dessert. If you’re ready to mix up the dessert table from the plain (and over done) apple and pumpkin pies, this is your recipe! Top this pie with a dollop of fresh whipped cream or serve it a la mode. The original recipe calls for a streusel topping however, I prefer the recipe with a lattice pie crust which doesn’t overpower the fresh fruit with too much ‘stuff’. To make this pie super easy you can use Pillsbury pie dough from the dairy section of your grocery store (when in a hurry I cheat and use this… no one will ever know!), or if you’re feeling ambitious make your own dough. Streusel topping, classic crust or lattice top this pie will become your new favorite holiday dessert too! Enjoy!
Harvest Pie (Click for printer friendly version)
- 3 cups fresh apples, diced
- 1 Cup fresh cranberries
- ½ cup golden raisins
- ½ cup chopped walnuts (optional)
- 1 ½ Tbsp. orange zest
- 1 ½ Tbsp. butter, melted
- 1/8 Cup orange juice
- 1/8 Cup flour
- ½ cup sugar
- 1/8 tsp. nutmeg
- 1/8 tsp. cinnamon
- Preheat oven to 425 degrees. Prepare piecrust or streusel topping (below).
- Mix all ingredients in a large bowl, stirring until well blended. Pour into prepared piecrust. Top with streusel topping or lattice piecrust.
- Place pie in oven and immediately reduce temperature to 350 degrees. Bake until the apples are tender and the crumb or crust is golden brown.
Pastry Dough (Makes two 9-inch piecrusts) This pastry dough freezes well and will work with any pie!
- 2 ½ cups all-purpose flour, sifted
- ¼ tsp. salt
- ¾ cup cold vegetable shortening
- 3 Tbsp. cold butter, cut into small chunks
- 6 Tbsp. ice water
- Sift flour. Cut shortening and butter into flour with pastry blender or fingers until mixture has the consistency of small peas.
- Add ice water and blend just until dough holds together.
- Divide the dough into two pieces; if you are doing the streusel topping store one for later use. Turn the dough onto a floured surface and roll out into a 10-inch circle.
- Place dough in pie plate and crimp as desired.
- 1 ½ cups white sugar
- 2 cups all- purpose flour
- 1 cup butter, melted
Mix dry ingredients, then fold in melted butter, stirring until it clumps. Sprinkle evenly on top of pie.
Original recipes from Morning Glory Farm