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Nov 14, 2016 12:02 PMPublication: The East Hampton Press & The Southampton Press

Brussels Sprouts Recipes To Try For Thanksgiving, Or Anytime

Chocolate pumpkin muffins JANEEN A. SARLIN
Nov 14, 2016 1:55 PM

On Thanksgiving, vegetables are pushed aside for the turkey and stuffing.

Before your eyes glaze over at the sight of yet another Brussels sprouts recipe, check out these two delicious dishes. Vitamin A and C packed Brussels sprouts petal salad doesn’t even resemble the compact heads of over-cooked Brussels sprouts you’ve been served in the past. These stir-fried hashed sprouts with poppy seeds and lemon were a very popular side dish at Union Square Cafe in the 1990s. Servers reported they were often asked, “Are these vegetables?”

After tasting these chocolate pumpkin oat muffins, I could not resist sharing the recipe with you. They are a healthy sweet treat to add to your dessert repertoire. Bon appétit!

Hashed Brussels Sprouts
Adapted from 1990s 
Union Square Cafe menu
(Serves 4-6)

1 1/2 pounds large Brussels sprouts, washed

Juice of one lemon

About 3 tablespoons olive or avocado oil

3 garlic cloves, minced

1 1/2 tablespoons poppy seeds

1/3 cup dry vermouth (or dry white wine)

Sea salt and freshly ground black pepper to taste

To prepare:

Remove stems from Brussels sprouts and halve lengthwise.

Place flat side down on cutting board and cut into thin slices, transfer to a bowl and toss with lemon juice.

In a large skillet over high heat, add oil and heat until very hot.

Add sprouts with garlic and poppy seeds and stir-fry about two minutes.

Add vermouth and continue stirring until the sprouts are bright green and crunch tender.

Reduce the heat, add salt and pepper, taste and adjust seasonings and cook until sprouts are tender and just done.

Transfer to a warm bowl and serve.

Brussels Sprouts Petals Salad With Cranberries And Coriander Vinaigrette
(Serves 8)

2 pounds Brussels sprouts, washed

About 1 1/4 cups sundried cranberries

About 2 tablespoons slivered almonds, toasted for garnish

For Coriander vinaigrette:

1 teaspoon coriander seeds

1/2 teaspoon fennel seeds

1/2 cup dry vermouth

1 onion, chopped fine

2 cloves garlic, minced

1 teaspoon white wine vinegar

1/2 cup water

3 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon chopped fresh thyme leaves

1/2 bay leaf

About 1/2 teaspoon coarsely ground black pepper

Sea salt and freshly ground black pepper to taste

For the vinaigrette:

In a pepper mill, add coriander and fennel seeds and finely grind.

In a medium saucepan over high heat, add vermouth, onion, garlic, vinegar and water, stir well and bring to a boil.

Remove the pan from the heat.

Add olive oil, lemon juice, fresh thyme, and bay leaf, coarsely ground black pepper, and ground seeds stir to blend.

Let cool to room temperature.

Taste and adjust the seasonings.

Transfer to a clean glass jar and refrigerate up to three days ahead.

Before serving, bring to room temperature, remove and discard the bay leaf, and whisk well.

For the sprout petals:

With a paring knife, cut off the ends of Brussels sprouts and peel away the leaves like removing the petals from a rose.

In a large pot of boiling salted water, add petals to boiling water and cook for 20 seconds until they turn bright green; do not overcook.

Immediately strain and plunge the petals into ice water to stop the cooking process.

Chill completely, lift out the petals and drain well.

If blanching ahead, store in the refrigerator.

To assemble:

In a large bowl, toss the sprout petals and cranberries together with just enough vinaigrette to coat the vegetables.

Sprinkle toasted almonds on top and serve as a salad.

Guilt-Free Chocolate Pumpkin Oat Muffins
(About 1 dozen muffins)

1 3/4 cups old-fashioned rolled oats

1 cup unsweetened pumpkin purée

1/2 cup plain yogurt

1/2 cup sugar

1/2 cup applesauce

1/4 cup unsweetened cocoa

1 egg

2 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/3 cup chocolate chips (1/2 cup mini chips if making mini muffins)

To prepare:

Preheat oven to 375 degrees F.

Generously grease 12 muffin tins or 24 mini tins. Or line with cupcake papers.

Working in the food processor, add rolled oats and process until crumbly.

Add pumpkin, yogurt, sugar, applesauce, cocoa, egg, vanilla, baking powder, baking soda, cinnamon, salt and process until combined.

Transfer to a bowl, stir in chocolate chips and pour the batter into prepared muffin tins, filling them about three-quarters of the way full.

Place in the center of the oven and bake until a toothpick inserted into the center comes out clean, about 19 to 20 minutes.

Baking time will depend on the size of the muffins.

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