Hope everybody had a great Thanksgiving!!! We certainly did. This is what was "left over" after about 30 people ate and ate and ate. Wayne and I were invited to a Thanksgiving Potluck dinner and there were about 30 people there. The food was sooooo good! There was this table,
which was full of side dishes and salads, then there was another table with nothing but meats and dip type dishes and cheeses. Then there was a table with nothing but desserts and, last but certainly not least, a whole table with nothing but wine [and a few other choice beverages]. Suzanne made this awesome "veggie Turkey" and some most yummy pecan humus to dip the veggies in [adorable!!!]
I brought a huge dish of Brussels and they were yummy! I think I converted a few more "non Brussels likers" into Brussels "lovers". I managed to come home with about 7 Brussels, which I'll have today in my salad. So, if you're not a huge fan of Brussels, but would love to try them again, here's what you do:
Start with a fair amount of small to medium sized fresh Brussels [I used 4 lbs. in my recipe yesterday]
barely chop off the very end of the stems and remove any small or wilted leaves. While you are trimming the Brussels, bring a large pot of salted water to a boil [pot large enough to accommodate all of your Brussels]. Once the water starts to boil, add the trimmed Brussels,
cover the pot and return it to boiling and boil for about 8 minutes, or until you can pierce the Brussels with a fork, but still have a little resistance. While the Brussels are boiling, prepare a large bowl of ice and water [I usually use the same bowl to put the Brussels in as I trim them. That way, I know if I have a large enough bowl for the ice water]. Once the Brussels are done boiling, quickly dump them in a strainer and immediately put them into the bowl of ice water, using a large spoon to make sure they all get dunked really good. Let them sit in the ice water for the same amount of time you boiled them [about 8 minutes]. While they are sitting, preheat oven to 350 and prepare a large covered casserole dish [large enough to accommodate your Brussels, especially if you are going to *layer them*] smear organic salt-free butter all over the inside of the casserole dish and onto one side of a piece of waxed paper large enough to fit on top of the Brussels inside the casserole dish.
Once the Brussels have sat in their ice bath long enough, dump them back into the strainer, to drain off the ice water [note how brilliant green they look!]
layer them on the bottom of the buttered casserole dish [sprout side up] and then lightly salt and pepper them and drizzle about 2 tablespoons of melted organic salt-free butter on top of them:
then cover them with the buttered waxed paper [butter side on top of the sprouts],
cover and place on the top of the stove [medium to high] until you can hear the Brussels begin to sizzle. Then, remove them from the stove and place them on the center rack of the preheated oven for about 20 to 25 minutes. Serve immediately, while they are still hot ~ they are soooo good!!!
*Note* ~ if you are cooking a large batch, like I did yesterday, use a deep enough casserole dish for two layers of Brussels. All you do is drizzle some melted butter on top of the first piece of waxed paper, smear it around good, and then put another layer of Brussels on top of it, salt pepper and drizzle butter on them, just like the bottom layer, and then cover that layer with yet another piece of buttered waxed paper [butter side on top of Brussels]
over and cook as directed above. These Brussels are so good, you'll have people asking you to prepare them for every Holiday meal!!
It is such a beautiful day! I think we may be heading up to the Parkway for a hike. Happy Friday!!! Don't forget, use coupon code FREESHIPFRIDAY for "free shipping" today only! Plus, everything in my shop is marked down 10%! A great chance to jump start your holiday shopping!! Remember, support the Artists and Crafters ~ buy Handmade this Holiday Season!!
xoxo & peace always ~ Kathy
From "A Charlie Brown Thanksgiving":
Linus: In the year 1621, the Pilgrims held their first Thanksgiving feast. They invited the great Indian chief Massasoit, who brought ninety of his brave Indians and a great abundance of food. Governor William Bradford and Captain Miles Standish were honored guests. Elder William Brewster, who was a minister, said a prayer that went something like this: 'We thank God for our homes and our food and our safety in a new land. We thank God for the opportunity to create a new world for freedom and justice."
Peppermint Patty: Amen