Ingredients

• 10 Brussels sprouts, halved
• pinch of salt
• 2 Tbsp butter, divided
• 1 oz shot (2 Tbsp) brandy
• juice and zest of 1 orange
• 1 shallot, minced
• sprig of fresh thyme (leaves only)
• 1/4 cup dried cranberries

1. Place the Brussels sprout halves flat side down in a frying pan. Cover halfway with cold water, and add a pinch of salt and 1 Tbsp of butter. Place the pan on high heat, and cook at a rip-roaring boil until almost all the water has evaporated.
2. To flambé the sprouts without lighting yourself on fire, carefully remove the pan from the heat, add the shot of brandy, and, using a long match or a barbecue lighter, light the booze on fire and place the pan back on the heat. When the fire subsides, add the orange juice and zest, shallot, thyme leaves, dried cranberries, and the last 1 Tbsp of butter all at the same time. Toss and cook for a couple more minutes until the sauce gets syrupy and glossy.
3. Make everyone try at least one. It will make them change their minds about Brussels sprouts.

Serves 2.

Posting courtesy of christiescorner.com

This entry was posted on Sunday, November 15th, 2009 at 8:00 am and is filed under Seasonal Recipes.