The November 8, 2010 issue of New York magazine featured several recipes with maple syrup as an ingredient. Mario Batali’s Apple Pie, Karen DeMasco’s Ginger Pumpkin Pie and Chef Zak Pelaccio‘s Brussels Sprouts. An essential dish at most Thanksgiving tables this is a sweet twist on the traditional version.
Zak Pelaccio’s Brussels Sprouts (inspired by Linda Pelaccio) New York Magazine
- 1/2 lb. thick-cut bacon, cut in 1/4-inch lardons
- 36 Brussels sprouts, trimmed, with outer 2 leaves removed, and halved
- 2 tsp sea salt
- 12 chestnuts (roasted and peeled, broken into chunks)
- 3 garlic cloves, minced
- 6 sprigs thyme
- 3/4 cup heavy cream
- 1/4 cup grade-B maple syrup
- 1/2 lemon
In a large saute pan or cast-iron skillet, render the lardons over medium heat until they are a rich brown. With a slotted spoon, remove the lardons to a paper-towel-lined plate, leaving the rendered fat in the pan. Toss the sprouts in the pan, season with sea salt, and cook in the bacon fat over the medium heat for 1 minute. Add the chestnuts, and continue cooking for 4 minutes. Sprinkle in the garlic and thyme, and cook for another 3 minutes. Pour in the cream, and reduce by half. Season to taste. Add the bacon, pour in the maple syrup, and give a squeeze of lemon juice. Cook, stirring, for another couple of minutes, and serve.
Photo by Esteban Cavrico.