Tuesday, November 15, 2011

Beer Braised Brussel Sprouts with Apples for Food Network "Pull Up A Chair"

I'm bringing these Beer Braised Brussel Sprouts with Apples to the Food Network's Virtual Thanksgiving Meal. It's a Communal Table online, so Pull up a Chair. I mean I'd love to have you join in, and also that's the name of the event, "Pull Up A Chair". Then, check out the entire menu for Food Network's Communal Table (below.)(the secret is browning the Brussel Sprouts first)

Along with giving you the recipe for this smokey sweet way to serve these petite cabbages, you'll also find links to just about any recipe idea for Thanksgiving you could ever want.

Thanksgiving has always been my favorite holiday and I could eat Turkey and Dressing about 7 times a week any time of the year. One of my grandmothers used to raise turkeys on her farm. When November came around I imagine there was extra gobbling and throat swallowing in the pen as all the turkeys felt the extra long gazes during the regular feeding time.

My mom taught me how to roast a turkey and always made an extra pan of dressing just for the leftovers the next day. Her mom had a true talent for gravy and her tip was: brown the flour in a cast iron skillet before adding the fat and stock. Her gravy was toasty brown and she knew better than to tell me what giblets were until I was a little older.(The Apples add just the right amount of sweet to the caramelized greens)

Over the years with my children we made pine cone turkeys for place holders, and construction paper Pilgrim Hats, and Paper Mache Cornucopias. Now that my youngest is a teenager, our family of 6 plan other projects.

One year, we created a giant wall art that each person participated in (and it still hangs in my dining room.) Another year, we each brought items to fill boxes for sending to soldiers stationed far from home.One year had a music theme and each person brought a CD, a record (yeah, can you imagine?), a video or a DVD of 2 favorite songs. We sat around the room as each person explained why they picked this song and then we listened to it. The choices ranged from my husband's favorite comedy album, my son-in-law's music from being a teen in Germany, a southern gospel song from my past, and others ending with my teen's favorite rap song. It was enlightening, to say the least, and we laughed our selves into exhaustion.
Last year, each person participated in the making of the meal. When they arrived there was a recipe card, an apron and all their ingredients ready to create their dish. I stood by for guidance, but let them create and tweak the dish as much as they wanted. We took pics of the dishes and played music, gave each other a hard time and ended the meal the way we always wrap up Thanksgiving. One at a time we talk about what we are thankful for this past year and our hopes for the next one ahead. It gets emotional. It feels important. I love it so much.
I also love these Brussel Sprouts. I know, I know - not everyone does, but I still believe it's because not everyone has eaten them prepared well. It would be hard to find a side dish with more benefits than this and they add a nice balance to the rich gravy, dressing and pies to follow.

Recipe: Beer Braised Brussel Sprouts with Apple

1 Bunch Brussel Sprouts (cleaned, cut in half and dry)
1 Tbls. Butter
1 Tbls. Olive Oil
1 Shallot (minced)
1 Apple (peeled, cored and cubed)
1 Amber Ale, or other favorite Beer

1) Heat a skillet over med/high with butter and oil combined.
2) When the oil/butter is hot, add the brussel sprouts without crowding, cut side down. Allow to brown for a minute or so, then turn each one over to brown on other side.

3) Using tongs, remove the browned Brussel Sprouts to a dish for holding.
4) Reduce heat and add the minced shallot, stirring, for about 2 minutes or until tender.
5) Deglaze the pan, by pouring in 1/4 cup of the beer and stirring to release all the flavor.

6) Return the Brussel Sprouts to the pan, add the apple cubes and the rest of the beer.

7) Bring the heat to boil, then cover and turn down the heat to low. Braise for 12-15 minutes.
8) Remove the Brussel Sprouts and Apple with slotted spoon. You can serve like that, or drizzle with sauce, or continue heating the sauce on High for a couple minutes until it is reduced and thicker for serving over the greens.
A sincere Happy Thanksgiving to all who stop by here and my deep wishes for a peaceful year~

Here's the whole gang with a giant table's worth of recipes:

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

Examiner.com: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey

Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes

The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table


lynn said...

this sounds heavenly! i don't drink beer but i'd definitely eat this. love brussels sprouts!

Sippity Sup said...

Beer Braise! Yep I like that. Great seeing you this weekend. GREG

Lana said...

Cathy, I just returned from Serbia and just thinking about Thanksgiving makes me panic! Plus, I have seven pre-teens over for my youngest daughter's B-day party on Saturday, my oldest is arriving home from Berkeley for her birthday on Tuesday, we are looking for houses for rent in LA, and life just became exaggeratedly hectic!
So, thanks for this post and all the links! I will definitely make your Brussels sprouts - my college girl hates them, but likes beer, and I don't see a better way to get them closer:)
Sorry for the rant:) Hope to see you soon!

Khali//Bandit and the Scene Stealers said...

I loved this post! I was just bitching about how all the consumer xmas stuff being up already makes me want xmas here too. But reading this reminded me of how special and wonderful our thanksgivings are. A true highlight of the year far beyond xmas (though that is great too). I love brussel Sprouts and everything you do. so no doubt I will love this too. I am thankful for you. xoxox

Erika said...

this post is food for the body and for the soul! you are an inspiration Showfood Chef!