Thanksgiving Recipes


Serves 6
1 pound Brussels Sprouts, ends trimmed and split in half
6 ea sage leaves
3 tbsp butter
1 ea granny smith apple, unpeeled, cut in ½ inch dice
1 ea Andouille Sausage about 4 oz. cut into ½ inch dice
½ cup pearl onions blanched and peeled (may substitute frozen pearl onions)
1 tbsp dried black currants
2 ounce crumbled Point Reyes Blue Cheese
   salt and fresh ground black pepper
To Prepare:
Place a pot of water large enough to accommodate the Brussels sprouts to a boil.
Season the water with salt.
Place the split sprouts in the boiling water and cook until just knife tender, yet still bright green then place in a bowl of ice water to stop the cooking. As soon as the sprouts are cool drain well and  blot any excess water off with paper towels.
To Cook:
Heat a large sauté pan( large enough to hold the Brussels sprouts in a single layer)
Add the butter and sage leaves to the pan and cook for a minute until the butter just starts to brown.
Add the Brussels sprouts in a single layer. Season with salt and pepper. Place the apples, onions and sausage to the pan, but do not stir. The Brussels sprouts sould cook for a few mintes until well browned. Turn a few sprouts over to check the color. When browned, still the sprouts with the onions, apples and sausage and cook for a few more minutes until well browned. To finish, remove the pan from the heat and add the currants and the crumbled blue cheese and give a quick stir.
Serve immediately.

Editor’s Note: Travel, dining and wine tasting can be complicated right now. Use our inspirational ideas to plan ahead for your next outing, be it this week or next year. If you visit restaurants, wineries, and other businesses during the pandemic, remember to call ahead, make reservations, wear a mask and social distance.

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