I know, almost everyone hates these little things, but with Thanksgiving not that far away,why not try this first, then present it again at your Thanksgiving table.
You WILL give thanks for this one. They are very tasty – a little sweet and tart with a crunchy texture and not like what you grew up eating.
- 2 lbs. Brussel sprouts
- 1/4 cup butter
- 2-3 drops of hot sauce
- pinch of salt
- 2 Granny Smith apples, peeled, cored and cut in thin slices
- 2 tbsp. fresh thyme leaves
- 1/4 cups toasted and chopped pecans
Line a large baking dish with paper towels and set aside. Remove the outer leaves of the sprouts and discard. Cut the ends off and then cut in half.
In a large pot cook the brussel sprouts n boiling water for about 2 minutes. Drain and plunge in ice water to stop the cooking process. When cool, drain and put in the bowl with the paper towels. Pat dry.
In a frypan,melt the butter, hot sauce and cook, stirring constantly, until the butter begins to turn brown. This should take about 8 minutes. Add the sprouts and cook for about 5 minutes. Now add the apples slices and thyme and cook until the apples are tender.
Sprinkle with the chopped pecans and serve.
Brown Butter Cookies
I am always trying new cookies to make and share at Christmas time…company coming over….hunger pangs….okay, so I like to make cookies. The flavour of brown butter is so “comforting”, I think this will become another favourite.
- 15 tbsp. unsalted butter, cut in pieces
- 2 tsp. pure vanilla extract
- 2 cups flour, sifted
- 1 tsp. baking powder
- 1/2 cup brown sugar
- pinch of salt
- 1 egg white, lightly beaten
- sanding sugar (any colour)
Melt the butter over a medium heat. Stir constantly until it becomes a deep golden brown. This should take about 10 minutes or so. Pour into a bowl to cool to room temperature, then add the vanilla.
Whisk together the flour, baking powder, sugar and salt. Gradulally stir into butter mixture. Form into a ball then roll into a 13-15 inch log. Should be about 1 1/2 inches in diameter. Wrap in parchment paper and refrigerate for an hour.
Preheat oven to 350 degrees. Slice the dough into 1/4 inch rounds and set on parchment lined cookie sheets. Brush each one with egg white and sprinkle the sanding sugar on top.
Bake until light brown and firm (16-18 minutes). Transfer to racks to cool. Yummy.
Brown Butter Carrots
My mother always said carrots were good for the eyesight. So, always wanting to help you, my reader for the moment, to retain good eyesight, this one’s for you.
- 1/4 cup butter
- 1/4 cup shallots, finely chopped
- 1 garlic clove, peeled and minced
- pinch of salt
- 6-7 fresh sage leaves, coarsely torn
- pinch of pepper
- 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 cup dried cranberries, finely chopped
- bag of baby carrots, washed and cut in half, steamed
In a medium frypan, melt the butter and add the garlic, cooking until the butter becomes a nut-brown colour.
Stir in the shallots, and remaining ingredients except the carrots and cranberries.
When the sage leaves begin to wilt, add the carrots and cranberries, stirring to coat well.
Serve immediately with the rest of your entree.
All kidding aside, this is a tasty dish and even the kids would like it. The cranberries add a little sweet/tang that is pleasing to the palette. With the spices, it has a Mediterranean kick. Enjoy!