fOOd THANKSG
IV
ING
REC
IPES
PAN-ROASTED BRUSSELS
SPROUTS
“Roasting is a great way to get people to eat
Brussels sprouts. And caramelizing gives
them a mild nutty flavor. It’s one of my
favorite winter vegetable side dishes.”
START TO FINISH: 30 MIN.
2
lb. Brussels sprouts, halved lengthwise
i
Tbsp. rice oil or olive oil
7
cloves garlic, minced
3
Tbsp. butter
V
2
bunch fresh thyme (about
10
sprigs)
1
large sprig fresh rosemary, halved
2
tsp. fennel seeds
1/4
tsp. kosher salt or
1
tsp. salt
1
Tbsp. sherry or white wine vinegar
1
. In a large saucepan cook Brussels
sprouts, uncovered, in enough lightly
salted boiling water to cover for 3 minutes;
drain well. Pat dry with paper towels.
2
. Place a very large heavy skillet or sauté
pan over high heat for 1 to 2 minutes.
Reduce heat to medium. Add oil and garlic;
cook and stir 2 minutes. Add half the
butter. Increase heat to medium-high;
carefully arrange half the sprouts,
cut-sides down, in the hot skillet. Top with
half the thyme, rosemary, fennel seeds, and
salt. Cook, uncovered, 3 to 4 minutes or
until the sprouts are well-browned.
Remove sprouts from pan. Repeat with
remaining butter, sprouts, thyme,
rosemary, fennel seeds, and salt.
3
. Return all sprouts to skillet along with
sherry. Quickly toss to distribute flavors.
MAKES 8 ( /
2
-CUP) SERVINGS + LEFTOVERS.
EACH SERVING
105 cal, 6g fat# 11 mgchol,
359 mg sodium, 11 g carbo, 4 g fiber, 4 g pro.
>
MAKE AHEAD Step 1 may be done
1 day ahead. Cover and refrigerate
the well-drained Brussels sprouts.
SPICED CRANBERRY SAUCE
“Pinot Noir verjus adds another layer of
flavor to traditional cranberry sauce. And the
next day, it’s wonderful to serve any leftover
sauce with sandwiches or pancakes.” For
more on verjus, see
page 221.
PREP: 25 MIN. COOK: 10 MIN. COOL: 2 HRS.
1
cup Pinot Noir verjus or
3
/
4
cup grape
juice + /
4
cup red wine vinegar
1
cup sugar
1
bay leaf
1
3
- to
4
-inch stick cinnamon
1
tsp. kosher salt
4
cups cranberries
In medium saucepan combine verjus,
sugar, bay leaf, cinnamon, and salt; bring to
boiling. Add cranberries; return to boiling.
Reduce heat; simmer, uncovered, 10
minutes, stirring frequently. Remove from
heat; transfer to bowl. Cool to room
temperature (about 2 hours). Remove and
discard bay leaf and cinnamon stick.
MAKES 8 ( / 4-CUP) SERVINGS + LEFTOVERS.
EACH SERVING
99 cal, 0g fat, 0 mgchol,
162 mg sodium, 22 g carbo, 2 g fiber, 0 g pro.
>
MAKE AHEAD Prepare sauce.
Refrigerate, covered, up to 5 days.
PRISCILLA’S PERSIMMON AND
POMEGRANATE SALAD
“M y wife’s friend, Priscilla, made this
salad—a cross between salad and relish—
for
a holiday party once, and everyone loved it.
The flavors are so wonderful, this dish might
become one erf your holiday traditions too.”
PREP: 20 MIN. STAND: 30 MIN.
2
limes
1
jalapeno pepper, seeded and finely
chopped*
4
ripe Fuyu persimmons,
see below
1
pomegranate, seeded (see “Juicy
Fruit,
page
20
)
V
4
cup toasted pine nuts,
see below
3
Tbsp. olive oil
1/2
cup cilantro leaves
Cilantro sprigs
Squeeze juice from limes into large bowl.
Add jalapeno. Let stand 2 minutes.
Meanwhile, trim and discard top and
bottoms from persimmons. Thinly slice
persimmons. Toss persimmons,
pomegranate seeds, pine nuts, olive oil,
and cilantro in lime juice. Season to taste
with
salt.
Let stand 30 minutes or up to
2 hours. Top with cilantro sprigs. Serve
immediately. MAKES 8 (V4-CUP) SERVINGS.
TO TOAST PINE NUTS Heat a skillet over
medium heat; add pine nuts. Cook
3 minutes or until toasted, shaking pan
frequently. Cool on paper towels.
*KITCHEN NOTE Hot chile peppers, such as
jalapenos, contain oils that may burn your
skin and eyes. When working with chile
peppers, wear plastic or rubber gloves. If
your bare hands touch chile peppers, wash
well with soap and water.
EACH SERVING
90 cal, 7 g fat, 0 mg chol,
1 mg sodium, 6 g carbo, 1 g fiber, 1 g pro.
WHAT ARE
FUYU PERSIM M ONS?
Fuyu persimmons are a variety of persimmons that has a
tomato shape and should be eaten while firm. This firmer
texture makes them ideal for slicing and using in salads.
Look for Fuyu persimmons that have shiny skins and
bright green caps. Avoid those that are soft or bruised.
Find them in large supermarkets and Asian food markets
October through December.
218 NOVEMBER 2009
BETTER HOMES AND GARDENS
