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Brussels Sprouts with Chestnuts and Fontina cheese

Brussels Sprouts with Chestnuts and Fontina cheese

Ingredients

  • 1 1/2 cups peeled jarred whole roasted chestnuts
  • Pinch of crushed red pepper flakes
  • 4 1/4 cups cups olive oil, divided
  • 1 pound brussels sprouts, stemmed, quartered
  • 1 cup coarsely grated Fontina cheese

Recipe Preparation

  • Bring first 6 ingredients and 4 cups oil to a simmer in a medium saucepan over medium-low heat; cook until chestnuts are tender, about 5 minutes. Let cool completely, reserving chestnuts in oil.

  • Preheat broiler. Cook brussels sprouts in a large pot of boiling salted water, stirring occasionally, until tender on the outside but still crunchy on the inside, about 2 minutes; drain. Heat remaining 1/4 cup oil in a large skillet over medium-high heat; add brussels sprouts and cook until tender and browned, 6–8 minutes. Season to taste with salt. Drain chestnuts; discard aromatics and reserve oil for another use, such as making a vinaigrette or drizzling over roast pork. Add chestnuts to brussels sprouts; season to taste with salt and transfer to a shallow 1 1/2-qt. baking dish. Sprinkle Fontina cheese over. Broil until cheese is melted and bubbly, 4–5 minutes.

Reviews Section

That old chestnut

Easy peel-ly . Heather Kane, of Tweenhills Chestnuts, has a good method of preparing the nuts. Photo: Tweenhills Chestnuts

Chestnuts are not only delicious and versatile but also very good for you. They are nutritious, low in fat, high in fibre, and have a low glycaemic index. They're also gluten free.

If you haven't cooked chestnuts before, try roasting them on your barbecue, but be sure to score them first. One kilogram of chestnuts yields about 700 grams when shelled.

This week, I offer two chestnut recipes for you and a few suggestions for other ways to use chestnuts.


Chickpea and Brussels Sprouts Salad With Tahini Dressing

The Spruce / Anita Schecter

This healthy, protein-rich chickpea and Brussels sprouts salad with tahini dressing is great as a light lunch or as a side dish. The bright, nutty tahini and lemon dressing complements the crisp, slightly bitter raw sprouts beautifully. Make extra dressing to keep in the fridge for future salads.


17 Brussels Sprouts Recipes That Will Set Your Thanksgiving Feast Apart

Green beans and mashed potatoes usually get the spotlight on Thanksgiving, but these Brussels sprouts recipes will convince you to give them another chance.

Of all the ill will directed toward leafy green vegetables, Brussels sprouts seem to get the brunt of the negativity. And why should they? They can be prepared so many ways, can get crispier than a potato chip, and can end up tasting the way you'd imagine fall tastes. In the never-ending quest to provide justice for this over-looked and underrated vegetable, incorporate Brussels Sprouts into your Thanksgiving menu this year. Whether you want something fall-inspired, crispy, fresh, salty, or sweet, these Brussels sprouts Thanksgiving recipes will be the perfect addition to your Turkey Day feast. And with all the delicious ways to prepare these good-for-you veggies, even the naysayers will find themselves asking for a second, or even third, helping. So step aside, mashed potatoes, candied yams, and green beans, because this Thanksgiving season it's all about the Brussels sprouts. (Oh, and some tasty Thanksgiving desserts, of course, if you manage to save room!)

These pan-roasted Brussels can be made on the stovetop to save precious oven space during Thanksgiving meal prep. The tangy bacon vinaigrette that accompanies this dish will be something you'll want to put on everything.

This sweet and sour, Chinese-inspired recipe will bring fresh and unique flavors to your Thanksgiving dinner table. And the bonus: They'll be ready in less than half an hour.

Take some of the stress out of cooking on Thanksgiving day by prepping the Brussels for this salad up to two days in advance. This recipe incorporates toasted hazelnuts, honey, and dried cranberries, adding the perfect hint of sweetness without it bing overpowering.

The maple flavor of these sprouts works perfectly in the fall. And the almonds will add the right amount of crunch. It'll take about 25 minutes to prep and another 25 minutes to cook, so this recipe will definitely do if you're in a pinch and a little bit of a rush come Thanksgiving Day.

Combine apple cider with dried cranberries to create a wonderfully crisp fall flavor for your sprouts. This recipe yields eight servings, takes 50 minutes to make from prep to service, and only includes five easy-to-use ingredients.

Make your classic Brussels sprouts more exciting by giving them their very own dipping sauce. This aioli only needs three ingredients to make, so it looks way fancier than it actually is.

Get the recipe at Delish.

When in doubt, cover your food in cheese. This ooey, gooey, cheesy recipe will instantly become a family favorite. It'll take about 25 minutes to prep, 1 hour and 10 minutes to cook, and will give you about eight servings (a little less if there's a cheese-lover in your house, though).

Get the recipe at Delish.

If you're looking for something to lighten up your meal, try incorporating your Brussels sprouts into a salad. A Caesar is a classic go-to salad that pleases everyone, and the addition of the sprouts will make timeless staple stand out.

Get the recipe at Delish.

If you're tired of turning on the oven and stove, try this Brussels Sprouts recipe that features the tasty veggie in all its raw glory. Garnish with pomegranate seeds for the perfect fall accent and pop of flavor.

Get the recipe at Delish.

The line for the oven on Thanksgiving day is like the line for the Matterhorn at Disneyland: seemingly endless. Grilling your Brussels Sprouts will free up some space and time in the oven, and you'll be able to char them perfectly. The best part? This recipe only requires 15 minutes of prep time and takes a quick 30 minutes to cook.

Get the recipe at Delish.

These Kung Pao Brussels only take 30 minutes to make, but bring a bold flavor profile to the table that's often absent from Thanksgiving meals. And with just a 10 minute prep time and 35 minute cook, how quickly you can bang out this recipe will more than make up for the myriad of ingredients required to pull it off.

Get the recipe at Delish.

This recipe can work with Fontina, Gruyere, or white cheddar, so you can choose whichever cheese you like best. It takes 1 hour and 15 minutes to cook, feeds six people, and is sure to become your family's go-to casserole dish.

Get the recipe at Delish.

This recipe one of the simplest ways to prepare sprouts. Using just five ingredients to enhance the flavor of your Brussels Sprouts, make sure you allow them to sizzle in the pan until they're golden brown to achieve that perfect caramelized taste.

Get the recipe at Delish.

Take out a little bit of your seasonal holiday aggression with this smashed Brussels recipe. Make sure to pat them dry after you give them a good smash so they can get super crispy in the oven.

Get the recipe at Delish.

After baking these Brussels, toss them with freshly grated parmesan and pop them back into the oven for a couple minutes to allow the cheese to get melty. The perfect combination of both hearty and fresh, this festive recipe takes only 45 minutes to make and is enhanced by that little extra drizzle of honey at the end.

Get the recipe at Delish.

Roasting your Brussels is a classic way to prepare the vegetable. You know what they say: if it ain't broke, don't fix it. Just toss your Brussels Sprouts in olive oil, spread on your tray, and pop them in the oven at 425 degrees for a quick 30 minutes.

Get the recipe at Delish.

These Brussels sprouts can be prepped in five minutes, and after that all you have to do is throw them in the oven for a little under half an hour. The hardest part of this recipe is waiting for them to be ready.

Get the recipe at Delish.

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Vegetable Appetizer Recipes A collection of Fine Dining Gourmet Hors d'oeuvre Recipes


Cucumber Cups

see more Appetizers with photographs

Arugula - Gorgonzola Crostini
topped with arugula leaves and cheese, a tasty hors d'oeuvre with cocktails

Asparagus Spears wrapped in Prosciutto
asparagus spears appetizer with prosciutto, Boursin cheese, mustard and cracked pepper rolled around crisp asparagus spears

Brussels Sprouts Crostini
Thinly sliced shaved Brussels Sprouts sauteed spooned onto crostini baguette slices with parmesan cheese and truffle oil

Wonton Appetizers, Thai
filled with matchstick veggies drizzled with a hot chili sauce..

Sliced Cukes with Salmon Mousse
cucumber, smoked salmon, cream cheese .. easy to make and so refreshing

Cucumber Cups with Crab
quick and easy filled appetizer

Cucumber Crab Pickled Ginger Appetizer
sliced cucumbers with fresh crab and herbs in a tasty mayonnaise mixture topped with pickled ginger. yum!

Cucumbers Sliced with Dates
simple hors d'oeuvre to make and delicious!

Cucumber Cups
with refreshing lobster and lime, what an elegant appetizer

Sliced Cucumbers, Radishes
cucumber and radish slices with cayenne pepper, lemon zest and more.. nice looking

Thai Cucumbers and Shrimp
cucumbers sliced with shrimp and Thai hot sauce

Cucumber Goat Cheese Mousse Boats
halved slices with a chive topping

Mushroom-Leek Brandy Tartlets
flavorful, make ahead with mushrooms and leeks

Mini Quiche Leek and Cheddar Cheese
Bite sized Mexican quiche in puff pastry with leeks and bacon


Stuffed Small Red Potatoes
just like a baked potato, can be served with a salad or as a side dish

Potato Nests
baked shredded hash brown baskets with bacon and chives.

Potato Nests with Lemon Zest
baked baskets with sour cream, lemon zest and arugula leaves

Baby Red Potatoes
stuffed with Asiago and garlic .. very delicious!

Potato Chips
crispy chips cooked to perfection as an appetizer served before a gourmet dinner

Bacon Wrapped Water Chestnuts
served with a zesty teriyaki and cherry glaze sauce

Stuffed Zucchini Ribbon Rollups
ribbons of zucchini stuffed with bell peppers and a shrimp filling, a low fat hors d'oeuvre

Brie Sun-Dried Tomato Crostini
with Brie, parmesan and pine nuts on bread slices

Cherry Tomatoes with Mozzarella and Basil
flavorful, beautiful little tomato es stuffed with mozzarella cheese and basil leaves


Cherry Tomatoes & Mozzarella Balls on a Skewer
cherry tomatoes with fresh Basil leaves rolled in a fruity Olive Oil.

Cherry Tomato Appetizers
filled with Monterey Pepper Jack cheese, pine nuts, chives and other ingredients

Lemony Smoked Chicken Salad
served in scalloped Roma tomato shells


  • SERVES: 4
  • PREP TIME: 10 mins
  • COOKING TIME: 30 mins
  • DIFFICULTY: easy
  • IDEAL FOR: Christmas
  • BUDGET: £

Does anyone really enjoy Brussels sprouts?

I know Tim would say he does, but really? If he had a choice??

I see it as more of a Christmas challenge than a veggie delight.

How can I make these little cabbage grenades get whisked off the serving plate faster than you can say ‘Rudolf the Reindeer’ this Christmas?


Begin by tossing the sprouts with two tablespoons of the butter, 3/4 teaspoon salt and 1/4 teaspoon pepper.

Roast for about 30 minutes, until tender and browned in spots.

Pour the cream over the sprouts and sprinkle with 1/4 teaspoon salt. Cook for about 10 minutes more, or until the cream has thickened to a saucy consistency.

Meanwhile, combine the bread crumbs with one tablespoon of butter and the Gruyère.

Sprinkle the bread crumb mixture over the sprouts.

Broil until golden and crisp, 3-5 minutes.


Recipe

Roasted Brussels Sprouts with Creamy Parmesan Sauce

Yield: Serves 6

Nutrition Info: 253 calories per serving

Prep Time: 20 minutes
Cook time: 45 minutes

Brussels sprouts Ingredients:

  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • Olive oil (2 tablespoons)
  • Salt
  • Black pepper
  • Lemon juice (about 1 tablespoon worth)
  • 4 strips crispy bacon, chopped, for garnish
  • 1 teaspoon fresh thyme leaves, for garnish

Creamy Parmesan Sauce Ingredients:

  • ½ ounce unsalted butter (1 tablespoon)
  • 2 large garlic cloves, pressed through garlic press
  • Salt
  • ½ ounce all-purpose flour (about 1 ½ tablespoons)
  • 1 cup whole milk
  • &frac23 cups shredded parmesan cheese

Breadcrumbs Ingredients:

  • ¼ cup panko breadcrumbs
  • Pinch granulated onion
  • Pinch granulated garlic
  • Pinch paprika
  • Pinch salt
  • 2 teaspoons olive oil

Preparation:

  1. Preheat the oven to 400°, and line a baking sheet with parchment paper.
  2. Toss the Brussels sprouts with the oil, a pinch of salt and pepper, and the lemon juice, and roast until golden and tender, about 25-30 minutes.
  3. While Brussels sprouts roast, prepare your sauce: place a medium-size sauce pan over medium-low heat, and add in the butter and the garlic once butter is melted and garlic is aromatic, sprinkle in the flour and whisk to blend to make a smooth paste, or “roux”, and cook that for about 30 seconds add in the milk, whisking all the while to avoid lumps, and bring to a vigorous simmer, whisking occasionally reduce the heat and allow the milk mixture to gently simmer for a few minutes to thicken up off the heat, add the parmesan and whisk that in until smooth check to see if additional salt is needed set aside.
  4. Prepare breadcrumbs by combining the ingredients in a small bowl, and set aside.
  5. To finish, turn your oven on to “broil” add your roasted Brussels sprouts to a shallow, oven-safe baking dish in a single layer, and crumble over about half of your chopped bacon drizzle the creamy parmesan sauce over top, then sprinkle over the panko breadcrumbs, and broil for several minutes until everything is golden-brown and crisp.
  6. Finish the dish by sprinkling over the rest of the bacon, as well as the thyme leaves, and serve.

About Ingrid Beer

Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.


CARDOONS WITH CHEESE

Ingredients
• juice of 1 lemon, strained
• 1 tablespoon olive oil
• 1 teaspoon all-purpose flour
• 2 1/4 pounds cardoons
• 2 tablespoons butter, melted, plus extra for greasing
• 2/3 cup Parmesan cheese, freshly grated
• 2 1/2 ounces fontina cheese, shaved
• 2 1/2 ounces Emmenthal cheese, thinly sliced
• scant 1/2 cup milk
• scant 1 cup heavy cream
• salt

Directions
Pour plenty of water into a pan and add the lemon juice, olive oil, flour and a pinch of salt.

Trim the cardoons, cut the inner stems into 2-inch lengths and remove all strings, immediately dropping the stem pieces into the pan.

Bring to a boil, then lower the heat and simmer for about 45 minutes.

Meanwhile, preheat the oven to 350°F.

Grease an ovenproof dish with butter.

Drain the cardoons well, tip into the prepared dish, pour the melted butter on top and sprinkle with the Parmesan and fontina.

Cover with a layer of the Emmenthal.

Combine the milk and cream in a pitcher and carefully pour the mixture over the top.


SAY CHEESE IN ITALIAN

FONTINA
- a traditional mountain cheese from the Valle d'Aosta in Piemonte. Full-fat and semi-soft with a sweetish flavor, fontina melts evenly and so is particularly good for cooking.

GORGONZOLA
- a blue cheese, originally made in Gorgonzola in Lombardia but now produced in other regions as well. It melts well and is often used in sauces. If not available, use another blue cheese.

MASCARPONE
- a cream cheese originally from Lombardia. Made with cream rather than milk, it is very high in fat. mascarpone is generally used in desserts such as tiramisu or instead of cream in sau ces. Widely available, it is usually sold in tubs.

PECORINO
- one of Italy's most popular cheeses, virtually every region produces a version. Made from sheep's milk and always by the same method, although the results varies according to the milk and aging process. Pecorino Romano is a well-known hard variety from Lazio and Sardinia.

PROVOLONE
- curd cheese made from cow's milk. The curds are spun and worked into large pear- or tube-shaped cheeses, then immersed in brine and bound with string. Available fresh or matured and eaten as a table cheese or used in cooking.

RICOTTA
- meaning "recooked". It is a soft cheese made by recooking the whey left over from making other cheeses and draining it in baskets. It is produced as a by-product of many different types of cheese and varies in fat content. Hard, salted versions are available and there is also a ricotta made from buffalo milk. Fresh ricotta cut from a wheel has a better texture and flavor than that sold in tubs.

TALEGGIO
- a mountain cheese originally from the Italian Alps near Bergamo, but now also made in other regions. Taleggio is a very good table and cooking cheese and should be eaten young - its flavor becomes more acidic with age. It is made in squares and has a pink-yellow crust and creamy center.