Bacon-Wrapped Roasted Brussels Sprouts Skewers with a Splash of Maple MAKES 10 SERVINGS
These tasty appetizers are easy to make and hold well for 12 hours, requiring only a last-minute roasting to release all their wonderful, earthy flavors. Use 30 6-inch bamboo skewers or toothpicks. 15 firm Brussels sprouts, similarly sized salt 15 slices bacon
3 tablespoons pure maple syrup freshly ground black pepper
1. Cut and discard Brussels sprout ends and remove outer layer. Cut a shallow “x” on stem. 2. Bring a pot of salted water to a simmer. Add Brussels sprouts and cook 7 minutes, until al dente (a small, sharp knife inserted should meet some resistance). Drain and set aside. 3. Meanwhile, fry bacon 2 to 3 minutes, until starting to brown but still very pliable. Cook in batches if necessary. Remove from pan, cut each slice in half across width, and set aside. Remove and reserve all but 2 tablespoons fat from pan. 4. Vertically halve Brussels sprouts. Heat fat to smoking. In 2 or 3 batches, sauté Brussels sprouts, cut side down, 1 minute, until slightly brown at edges, adding more fat as needed. 5. Wrap each Brussels sprouts half in a piece of bacon and secure with a skewer. (The skewers can be made up to this point up to 12 hours before serving.) 6. Preheat oven to 375°F. Arrange skewers on baking sheet and bake 6 to 8 minutes, until bacon is crisp. If Brussels sprouts are cold from refrigeration, they’ll take an extra minute or so. 7. Remove from oven. Dribble a little maple syrup over each skewer and grind on some black pepper before serving. Pairing If you can find it, Boddingtons Pub Ale pairs perfectly. Otherwise, any beer that’s medium amber color and not bitter will work nicely.
Spiced and Caramelized Nuts MAKES 10 SERVINGS
These nuts are a walk on the wild side with their heady mix of sweet and salty, spicy and crunchy. If you want to make this recipe in greater volume, make it twice; the nuts will be too tricky to maneuver if you try to double the recipe. Use a stainless-steel pan so you can check the color of the caramel, which always demands attention but is a stepping-stone to something irresistible. ½ cup plus 1 tablespoon sugar 1½ teaspoons salt 1½ teaspoons ground cumin (or freshly ground cinnamon, for dessert decoration)
1 teaspoon hot pepper flakes 2 tablespoons vegetable oil 2 cups whole, peeled almonds
1. In a small bowl, combine 1 tablespoon sugar, salt, cumin, and hot pepper flakes. (Set aside.) 2. In a large, shallow sauté pan, heat oil. Add almonds and remaining ½ cup sugar. Cook until sugar forms a dark, golden caramel. 3. Quickly dribble almonds onto a baking sheet in a random fashion. Distribute in thin caramel and avoid letting nuts pile up. 4. Using two forks, quickly separate almonds. This is a little sticky but persevere; if you leave them too long, the nuts will just all glom together. 5. When caramel has hardened, toss almonds with coating. Nuts will keep at least 1 week stored in an airtight container at room temperature. Pairing A Moscow Mule, made with Tito’s vodka and a powerful Jamaican ginger beer, is fantastic with these nuts. (Combine 2 ounces vodka, 5 ounces ginger beer, and the juice of half a lime.)
24 real food winter 2014