IngredientsApprox ⅓ lb of brussels per person, with stems and any tough outer leaves removed and cut in half. Good quality bacon like Nueskes or Bentons ½ strip per person Balsamic Vinegar, 1/2 Cup Olive Oil, 1/2 Cup Honey, 2 Tablespoons Salt, Pepper, and Granulated Garlic to taste (just a sprinkle)
For the Marinated OnionsSugar - 1 cup Apple Cider Vinegar - 1 Cup 2 Large Red Onions
- Slice onions into thin circles by hand or on a mandoline slicer
- Bring Sugar and Vinegar to a boil, turn off heat and add the sliced red onions.
- Set another pot or a plate with a weight into the pot so the onions are pushed down into the liquid and set aside
- Prepare your brussels by cutting off the stem and cutting them half, removing any ugly or tough outer leaves
- Using a large bowl, mix together the olive oil, balsamic, honey, salt, pepper and granulated garlic. Whisk until well mixed. Add brussels and toss several times to coat.
- Place on a baking sheet in a single layer and bake at 350 for approx 20 minutes or until crispy and dark brown on the edges.
- While the brussels are roasting, pan fry or bake your bacon, approx ½ strip per person. Once cooked to you liking, dice and set aside, along with any drippings from the pan.
- De-seed 1-2 large pomegranates (There are great videos on Youtube with various methods if this is a new task for you!)
- Toss the bacon crumbles with the pomegranates and the brussels. Top with a few rings of lovely bright pink marinated onion for acid and color.
- If you really want to punch this up, add some shavings of manchego cheese and a couple spiced pecans!
Gather around the table and enjoy this delicious dish from Anthony DiBernardo of Swig & Swine.
Corn Pudding2 8oz packages of cream cheese 6 eggs 2 cups heavy cream 1 cup sugar 3/4 cups self-rising cornmeal 1 tablespoon salt 2 teaspoons black pepper 1 onion julienne 1 jalapeño diced (your preference on seeded or not) 1.5 pounds shredded cheese 8 ears of corn, kernels removed Let cream cheese soften. Sauté onion, jalapeño, and corn until soft. With a mixer or by hand, whip cream cheese and eggs until combined and smooth. Add heavy cream, sugar, cornmeal, salt, and pepper, mix until incorporated. Fold in corn, onions, jalapeños, and cheese. Turn into a greased baking dish and bake at 325 uncovered until set, approximately 30 – 45 minutes.
Instructions:Sauté the Mushrooms till golden brown and finish with the garlic & thyme. Remove half of the mix and deglaze with sherry wine & reduce. Add water and rice, let simmer for 10 minutes til the rice really blossoms and is over cooked. Blend altogether until smooth. Add in reserved sautéed mushrooms. In a casserole dish, layer the green beans & mushroom mix. Bake for 15 minutes at 350 degrees. Top with french onions and serve.
Callie’s Hot Little Biscuits Cinnamon Biscuits
2 cups White Lily self-rising flour, plus more for dusting work surface
4 tablespoons unsalted butter, room temperature
1/4 cup cream cheese, room temperature, cut into cubes
3/4 cup low-fat buttermilk
1 tablespoon unsalted butter, melted
Turbinado sugar, for sprinkling
Callie’s Hot Little Biscuit Cinnamon Butter (see recipe)
Preheat oven to 400 degrees.
In a large bowl, combine flour and room temperature butter. Use your fingers to break up the butter. The result should resemble grated Parmesan. Add cream cheese and mix it into the flour with your hands, leaving a few larger pieces. Add buttermilk and mix until dough is sticky and wet, but not sloppy. All flour should be incorporated. Move the dough to a lightly floured work surface, being sure to remove all dough from bowl. Dust the top of the dough with flour. Roll out dough to 2-inches thick. Cut dough into 2-inch circles. Arrange circles on a lightly greased cookie sheet. Brush with melted butter, and sprinkle with turbinado sugar. Bake 12 minutes or until biscuits tops are golden brown. Remove to a wire rack and allow to cool slightly. Split biscuits in half and spread with cinnamon butter. Serve immediately. Makes: 6 biscuits
Callie’s Hot Little Biscuit Cinnamon Butter
8 tablespoons unsalted butter, room temperature
1 teaspoon ground cinnamon
1 tablespoon light brown sugar
1 1/2 tablespoons granulated sugar
In a medium bowl, stir together butter, granulated sugar, brown sugar and cinnamon. Transfer to a small dish and cover. Refrigerate until needed. Or roll into a log and wrap in plastic wrap, then freeze. Makes: 2/3 cup