Owner and Chef at Harvest, Renee Kelly takes over our kitchen to create side dishes you will want to steal for your Thanksgiving feast!
See more at https://www.facebook.com/ReneeKellysHarvest/.
Cranberries and Apples Relish
serves 6-8
1 C. Brown sugar
1/2 C. water
1 pinch salt
2 Tbs triple sec or Cointreau Liqueur
1/4 tsp cinnamon
1/4 tsp ginger, ground
16 oz cranberries, fresh
1 C. tart apple, peeled and chopped
1 ea zest of orange
Heat the sugar and water together and bring to a boil
Add the cranberries, triple sec, cinnamon, and ginger
Stirring occasionally, cook the cranberries, for about 10 minutes,
or until the cranberries begin to pop.
Add the apples. Stir and cook for 1-2 minutes
Remove the cranberries form the heat
Add the Orange Zest
Serve at room temperature or chilled
Roasted Brussels Sprouts
serves 6-8
Brussels Sprouts
1 1/2 lbs brussels sprouts
2 Tbs butter, unsalted
1/4 C yellow onion, minced
1/4 C lemon juice
1/4 C apple juice
1 Tbs dijon mustard
1/4 C real maple syrup
pinch salt
pepper to taste
1/2 C. Toasted and crushed pecans
1/2 C. pecerino cheese, grated
trim the bottom off the brussels sprouts
cut each in 1/2 lengthwise
Puree the lemon juice, apple juice, dijon, and maple syrup in a blender
Heat the butter over medium heat.
When the butter is melted add the onions
Sweat for 2 minutes
Add the brussels sprouts, inside facing down.
Turn up the heat to medium high.
Allow the brussels to caramelize for 5 minutes
Cover the pan for 2 minutes
remove the cover and pour in the juice mixture.
Stir constantly.
Season with salt and pepper
To serve, garnish with chopped pecans and pecerino cheese
