BRUSSELS SPROUTS WITH CANDIED WALNUTS AND GREEN APPLE
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To candy the walnuts:
- Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
- To roast the Brussels sprouts:
- Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
- To finish the dish:
- Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.
BRUSSELS SPROUTS WITH WALNUTS
Steps:
- Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
- In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
- Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.
CHOCOLATE BUDINO WITH CANDIED WALNUTS
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the bittersweet and fruity flavors of the chocolate. To die for!
Categories Bon Appétit Custard Chocolate Dark Chocolate Dessert Walnut Milk/Cream Egg Wheat/Gluten-Free
Yield Makes 6
Number Of Ingredients 15
Steps:
- Candied Walnuts:
- Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30-35 minutes.
- Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.
- Place a rack in upper third of oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15-18 minutes. Let cool, then break up into small pieces.
- Budino and assembly:
- Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
- Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.
- Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).
- Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and 1 Tbsp. oil to chocolate mixture and blend to incorporate.
- Divide budino evenly among six 8-12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.
- Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.
- Do Ahead
- Walnuts can be candied 1 week ahead. Store airtight at room temperature. Budinos (without toppings) can be made 3 days ahead. Keep chilled.
MEXICAN CHOCOLATE BRUSSELS SPROUTS WITH CANDIED WALNUTS
I got a little fixated on Brussel Sprouts last winter....this is one of the MANY recipes I came up with.
Provided by Spicy Little Sister
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Candy the walnuts:.
- Toast the walnuts in an iron pan, add the honey and mix until sticky. Turn off the heat, and mix in the flax seeds. Set candied walnuts aside to cool.
- Make the brussel sprouts:.
- Put oil in a large, flat-bottom pan. When the oil is hot, put the onions in and cook them until they're soft.
- Add the brussel sprouts, and toss. Add the paprika, Mexican chocolate, toss and put the lid on. Add a little water (1/2 cup) if brussel sprouts aren't making enough steam. Salt to taste.
- Toss walnuts with brussel sprouts.
Nutrition Facts : Calories 236.7, Fat 19.1, SaturatedFat 2, Sodium 18.9, Carbohydrate 15.4, Fiber 4.4, Sugar 7.8, Protein 5.7
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