A Guest Writer and a Possible New Classic: Maple, Bourbon Brussel Sprouts with Pancetta and Pecans

According to Google: This is a classic
 thanksgiving feast

This year’s thanksgiving was a different one for me. On most years I would go home to my parent’s house and have the traditional feast: turkey, mashed potatoes, stuffing, gravy, cranberry sauce, etc. This year I instead cooked it myself. My parents were away in Toronto with my sister and I had to work but I knew it just wouldn’t be the same without the traditional food. Although I may have over done it and have been eating leftovers for days, I kept it conventional. Across the country my sister had the responsibility for cooking up the feast and wanted to put her own spin on it. I told her that she should write something up and send it over. I was incredibly surprised by what she sent. She might have recorded a classic thanksgiving item: the perfect gravy or the creamiest mashed potatoes. Instead she sent her recipe for Maple Bourbon Brussel Sprouts. Definitely will be trying this one out as soon as possible, it may even have to be added to my menu for next year!

I am thankful for... Brussel Sprouts?

Written by Kirsti Stubbs

I am very thankful for many things in my life including a great brother, so it seems fitting that I get a chance to be a guest on his Blog, Cornerstone Bistro, this Thanksgiving Monday! I successfully added some new flavors to our Thanksgiving table this year and it turned out rather delicious so I thought I would share with all of you! It all started with a trip to the local farmers market with my brother, when he was visiting Toronto last week.  Here we discovered Brussel Sprouts ... but like I had never seen before. So fresh they are still on the branch!

After a week worth of Toby ruling my kitchen there was also quite a number of exciting ingredients left over when he left ... one of which I rarely buy, Pancetta! Yum. So here began the inspiration for my newest Thanksgiving dinner treat:

Maple, Bourbon Brussels with Pancetta and Pecans

3 cups Fresh Brussels

¼ cup small diced pancetta

2 tbsp butter

1-2 tbsp maple syrup

1-2 tbsp bourbon

¼ cup stock

¼ cup chopped pecans

Let’s get cooking

• First I put a tbsp of olive oil and my pancetta into a skillet and cooked until crisp on medium high heat.
• While I was doing this... watching the pancetta carefully... I pulled my Brussels off the branch, washed them and cleaned them up (they stay fresh a long time on the branch by the way) I also put a small cut in the bottom core of each large brussel to help them cook more evenly.
• Once the pancetta was cooked through I took it out of the skillet and set it aside, leaving the bacon fat in the skillet I added 2 tbsp of butter to the pan and brought it up to high.
• I added my brussels and sautéed until slightly browned, about 3 or 4 minutes on high. They look glossy and delicious at this stage. Yum.
• I then added my syrup, bourbon, stock and pecans and tossed to coat the sprouts... I waited for the sauce to bubble and let them cook at a boil, covered, for 4 minutes.
• Then remove lid and stir while cooking at medium another 5-8 minutes depending on how ‘done’ you like‘em!
• Serve warm and sprinkle with pancetta... you will love these rich, sweet, delicious and flavorful greens!

NOTE – I chose Makers 46 Bourbon (the good stuff) as it was what I had and what my husband likes – plus it has a vanilla aroma and sweetness that paired well with maple syrup! Keep this in mind if you use another type that isn’t as sweet, you may need to adjust the syrup you use.