We continue to sort through our favorites from the 2018 Winter Fancy Food Show. Dazzling task!
Thank you, Runamok Maple Syrup for aging your maple syrup in whiskey barrels, making it the perfect match for the slightly bitter flavors of the humble and much maligned brussel sprout.
Maple-Glazed Brussel Sprouts
Recipe by Andie Ellis
1 pound of brussel sprouts, core trimmed and halved
Kosher salt
Runamok Maple Syrup, 3 Tablespoons (so many delicious flavors, my favorite is the Cinnamon and Vanilla-infused)
Balsamic Vinegar, 1 Tablespoon
Heat oven to 425 degrees. Spread the brussel sprouts on a sheet pan, sprinkle with kosher salt and olive oil. Toss and roast for 25 minutes. Then toss the sprouts again after evenly sprinkling with balsamic and the maple syrup. Roast another 15 minutes until the sprouts are caramelized and tender.
Delicious! One of the secrets to eating more veggies is simply to have them around and ready. We have taken to doubling recipes, cooking on sheet pans and having them in the fridge to put in your bento box or lunch container. Try this technique using walnut instead of olive oil, so good! Or try this on carrots or cauliflower.
After you’ve eaten several of bushels of brussels in the name of dinner a few nights a week, perhaps you’ve earned a little indulgence, say, a maple and bacon infused popover for breakfast? Basically this tastes like French Toast in a muffin.
Maple-Bacon Popovers
Adapted from Food and Wine
Makes 10-12 popovers, depending on the size of your popover pan
1 cup finely chopped thick-cut bacon slices
1/4 cup unsalted butter, melted, divided
1 cup all-purpose flour (about 4 1/4 ounces)
1 teaspoon kosher salt
3/4 cup whole milk, at room temperature
1/4 cup Runamok Maple Syrup plus more for brushing
4 large eggs, at room temperature
Preheat oven to 425°F with oven rack in lower third of oven. Cook chopped bacon in a medium nonstick skillet over medium-high, stirring occasionally, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Allow drippings to cool slightly in skillet, about 5 minutes; pour into a small heatproof bowl.
Add 2 tablespoons melted butter to drippings; stir to combine. Spoon 1 teaspoon drippings mixture into each cup of a 12-cup popover pan or large muffin pan. (Discard any remaining drippings mixture.) Place pan in oven to heat.
Among other things, loved the On the Go Edamame Tropical Fusion snack with dried fruit. Crunchy,, organic, and satisfying. Make sure you have a couple of these in your purse if ever you take my mother for a 1-2 hour outing. #humangasguzzler. And maybe a few Vital Farms eggs.
Have a coffee snob in your office? Oh, surprise, is it you? At the Winter Fancy Food Fest we loved stumbling on the Copper Cow portable pour-over, an ingenious way to avoid the capsule coffee makers decorating everyone’s break room. The disposable (and recyclable) filter comes loaded with delicious Vietnamese coffee, all you need is a mug and boiling water. No mess. These are a few of our favorite thiiiiiings!