HARD CIDER BRAISED BRUSSELS SPROUTS
The humble little Brussels Sprout, the vegetable nobody knew they loved until they tried them ... again. To be fair, most people didn't like them because they first had them as a kid, boiled to a tasteless mush. Everyone should be well over that by now since Brussels Sprouts are on so many menus as starters, sides, hipster gastro pub appetizers, you name it. The little sprout made a huge comeback. I love them, and what's not to love? They're so cute, like tiny little cabbages. I usually roast them, really simply with a drizzle of olive oil, salt and pepper. This is a braised version I first did a few years back for The Beer Magazine where I used a citrusy Pale Ale. I'll post that here sometime but for now, it's nearly Thanksgiving so I did a fall/winter spin on the original recipe and used a more seasonally fitting and friendly hard cider. Use any one you like, and if you don't want to use alcohol (it's just a half cup and cooks out) you can use apple cider exactly the same way.
Hard Cider Braised Brussels Sprouts
2 pounds Brussels Sprouts, sprouts halved
3 slices applewood smoked bacon, cut into lardons
2 tablespoons shallots, finely chopped
2 tablespoons unsalted butter
½ cup hard cider
kosher salt and freshly ground pepper, to taste
In a small dutch oven or large frying pan over medium-low heat, add the bacon, stirring occasionally and cooking until crisp. Using a slotted spoon, because you want to keep the rendered fat in the pan, transfer the bacon to a paper towel lined plate. We'll come back to the bacon later. Into the bacon grease add the butter, just do it, you won't be sorry. Once the butter melts, add the shallots and saute until transparent.
Add the sprouts to the shallot, butter, bacon fat goodness, stirring to coat, and turn the heat up to medium. Stir occasionally and keep an eye on those brussels sprouts, you want some browning but not charring. Once they've taken on a little color, add the hard cider and turn the heat back down to medium-low. Lid goes on but crack it a little to let some steam out. Let them braise for about 5 to 6 minutes then, take the lid off and stir, continue cooking over low heat until most of the liquid is gone. Season with kosher salt and freshly ground pepper.
Off the heat finish by stirring in half the reserved crispy bacon lardons then, using the rest to sprinkle on top. Make a quick, crunchy Panko topping by melting about a teaspoon of butter in a small saute pan over medium heat, adding 2 tablespoons of Panko bread crumbs and toasting to the light brown. There you have it, now go get some brussels sprouts.