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Drunken Brussel Sprouts

In Sides, Vegetables On November 14, 2012 0 Comments

How do you prepare Brussel sprouts? Do you boil or steam them? I sauté Brussel Sprouts with a splash of Whisky or wine. As they cook, the alcohol reduction makes this simple veggie sweet – and happy! 

Enjoy these Drunken Brussel Sprouts as a side dish for your Thanksgiving turkey. You’ll get great reviews on this recipe.

Prep time: 15 minutes
Serves: 4 to 6 (as a side dish)

1/3 cup olive oil
1 to 1-1/2 pounds fresh Brussel sprouts (15 to 18 count)
1/2 cup chopped white or brown onion
1/2 cup Whisky or dry white wine
Salt and ground black pepper, to taste

1. Working over a sink, trim and discard the stubs from the Brussel sprouts. Remove outer leaves, cut the sprouts in half lengthwise. As you cut the sprouts, place them in a bowl with cold water.

2. Drain the Brussel sprouts and pat them dry with paper towels; set aside in a bowl.

3. Heat the oil in a 10 to 12-inch skillet. Add the Brussel sprouts and stir fry on medium high heat for about 2 minutes.

4. Stir in the chopped onion and stir fry 2 minutes or until onion is clear.

5. Add Whisky or wine, salt and pepper to the Brussel sprouts in skillet. 

6. Reduce heat to medium-low and cook 3 to 4 minutes or until the sprouts are crunchy-tender. Cook 1 to 2 minutes longer for a softer consistency.

Serve as a side dish to poultry, meat or fish.

Text and Photograph ©2012 Nancy DeLucia Real

Potato Ghosts

In Holidays On October 10, 2011 0 Comments

Last year The Kitchen Buzzz featured Halloween Tombs & Cupcakes made with white chocolate candy and chocolate cake.

This year, our Halloween team shifted from sweet to healthy. Our treats are made with potatoes which are loaded with potassium and vitamin B6. In our test kitchens, we had Moms boil and mash the potatoes. The kids had a blast as they swirled the piping bags onto baking sheets to shape their little Potato Ghosts. Setting the eyes and watching the ghosts “disappear” in no time was the funnest part.

Have fun at your spooky Halloween dinner and stay safe when you go Trick or Treating!

Active prep time: 20 to 25 minutes
Inactive prep time: 20 to 25 minutes
Makes: 16 to 20 potato ghosts

3 medium-large Russet potatoes (peeled & cut into one-inch chunks)
1 teaspoon salt
1 tablespoon butter or margarine
1/4 to 1/3 cup milk (whole, 2% or 1% milk)
32 to 40 whole, black peppercorns
Plastic piping bag fitted with a large star tip
One large baking sheet, greased & floured

1. Put potato chunks in a 4 to 5-quart saucepot. Cover with cold water and bring to a boil over high heat setting (covered).

2. Uncover saucepot and boil/cook on medium-high heat 9 to 10 minutes or until potatoes are cooked through.

3. Drain drain potatoes completely and return them to the saucepot or place in a mixing bowl.

4. Using a hand beater (or in a stand mixer), beat the potatoes on high.

5. Stir in the butter or margarine and the lesser amount of milk; continue beating until potatoes are smooth and uniform.

6. The potato mash should have a firm consistency as opposed to being too creamy. Taste and adjust salt level, if needed.

7. Set potato mash aside to cool for 7 to 10 minutes.

8. When it is cool, transfer potato mash to piping bag.

9. In a circular motion, pipe a continuous circle on baking sheet, beginning with a 3-inch diameter and tapering up to a point, about 3 to 4 inches high.

10. Repeat until 16 to 20 Potato Ghosts have been shaped.

11. For the “ghost’s eyes”, carefully set two peppercorns in each of the ghosts’ heads.

12. Set baking sheet with ghosts on top oven rack, positioned six to eight inches away from top oven grill element.

13. Broil Potato Ghosts for 3 to 5 minutes or until their tops turn golden.

14. Carefully remove Potato Ghosts with a spatula and serve immediately as a side to meat, chicken or fish.

Text & Photograph © 2011 Nancy DeLucia Real