In the restaurant, we deep-fry the Brussels at 350F for about 2 minutes. At home, you could broil or roast at high heat after tossing in cooking oil and seasoning. 450 degrees for 10 – 15 minutes. From there, dress cooked and charred Brussels as desired.
Currently, we toss ours with a bacon jam — bacon, mirepoix, mustard, honey, sherry vinegar and such, stewed together into a spoonable condiment and serve over a savory apple purée. For the home chef, a similar flavor can be achieved by tossing the Brussels with cooked bacon bits and the rendered bacon fat and topping with the following sauce reduction:
WHAT TO DRINK
Our 2017 Sparkling is made from Pinot Noir and is bright and lively; Brussels Sprouts are fried and served with a stellar contrast of savory bacon jam and apple butter. Together they combine for an epic indulgence that you just can’t beat!
APPLE CIDER SAUCE
makes about 2 cups
3 cups apple cider
½ cup good, local honey
2 cups apple cider vinegar
salt to taste (pinch+)
Combine all ingredients, bring to a simmer and then reduce heat to low and cook down until syrupy (about 20 minutes). Cool and refrigerate. Use any leftovers as a base to dress root veggies, shredded cabbage, roast pork, poached shrimp etc.
SAVORY APPLE PURÉE
2 cups of cored, peeled and sliced baking apples (like granny smith, Honeycrisp or Jonathan)
splash of apple cider vinegar
splash of water
pinch of salt
Pre-heat your oven to 250F degrees. On a baking sheet, toss the apples with the apple cider vinegar, water and a pinch of salt (we don’t add sugar to the purée as the Apple Cider Sauce is on the sweeter side and we want to keep this a savory dish). Cover and bake until the apples are super tender and flavors have concentrated. You’re done when the moisture has baked off and the apples’ color has turned a deeper shade (about 45 minutes). Mash with a whisk for a chunkier style or use a blender to create a smooth texture.
TO ASSEMBLE YOUR BRUSSELS SPROUTS
Toss about a half cup of Apple Cider Sauce for every 2 cups of brussels sprouts and bacon. Spoon the Savory Apple Purée onto the bottom of your serving dish and top with the Brussels Sprouts, sauce and bacon mixture. Enjoy!
A NOTE FROM THE CHEF
For the brussels sprouts, pare the stem off a bit to lose some of the fibrous bits. Depending on the size of your sprouts, halve or quarter them. Or if you’re on the fence, halve and slit through the core of each half (making that thick/tough part smaller to keep cooking even- keeping the rest of the sprout intact).
Another variation we’ve served in the past is to toss the Brussels with chopped bacon, toasted hazelnuts and crumbled blue cheese. Drizzle with a mixture of banyuls vinegar reduced down with sugar and toss in your choice of fresh herbs, parsley, scallions, thyme etc.