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To Drink
Fridays may just feel like another day right now…they’re all starting to blend together! But cheers to you for making it through another week of uncertainty. We are thrilled to be a part of this great community, and to see all you are doing to support our small businesses through this trying time.
However, there are some restaurants who have made the difficult decision to temporarily close, and boy do we miss them! One such place is Twisted Fern, and boy are we craving their playful and innovative menu. Alas, we’ll have to settle for a few weekend recipes to tackle to get our fix:
To Eat
Twisted Fern’s Fried Brussels Sprouts
November 28, 2018
Category
Appetizers & Sides
Ask For It
Daily Dish
Recipes
Ingredients
- 1 pound Brussels, cleaned and halved
- 1 tablespoon minced garlic
- Salt and pepper, to taste
- 3 ounces apple butter (store-bought or homemade—see below)
- 1 1/2 ounces huckleberry vinaigrette
- 3 tablespoons candied walnuts
- For the apple butter:
- 1 pound apples, cored and quartered
- 2 cups brown sugar
- Zest and juice of one lemon
- 1 large sprig rosemary
- For huckleberry vinaigrette:
- 1/2 cup huckleberries
- 1 tablespoon dijon mustard
- 1 tablespoon honey or agave
- 1/2 cup champagne vinegar
- 1 1/2 cups oil
- Salt to taste
Instructions
- For the Brussels sprouts:
- Fry Brussels sprouts in preheated fryer or deep cast iron pan at 350 F.
- You can also roast in an oven at 375 F — just remember to toss in oil first.
- Plate, topping brussels with apple butter, huckleberry vinaigrette and candied walnuts.
- For the apple butter:
- Add apples to heavy-bottomed pot and cover with water.
- Simmer on low for three hours.
- Remove apples from water and discard water.
- With a China cap or food mill, press the apples into another heavy duty sauce pot.
- Next, add 2 cups brown sugar and slowly simmer to desired texture.
- Stir in zest and juice of one lemon and rosemary.
- Cool for use.
- For the huckleberry vinaigrette:
- Add all ingredients but the oil to a blender.
- Slowly emulsify as you add the oil.
To Drink
Ingredients
- 1 1/2 ounces Alpine Gin
- 2/3 ounce blueberry puree
- Juice of half a lemon
- 1 ounce Gruet sparkling wine
Instructions
- Chill a coupe glass.
- Combine gin, blueberry puree and lemon juice in a shaker with ice.
- Strain into glass.
- Float sparkling wine on top.
- Garnish with a bruised mint leaf.
