Two Different Takes on Brussels Sprouts

Looking for a way to re-invent your Brussels sprouts this season? Try one or both of these dishes for a quick and easy alternative.

Sautéed Brussels Sprout Leaves with Shallots and Garlic

Recipe Courtesy of St. Supéry Estate Chef
Serves 4

INGREDIENTS

2 pounds Brussels sprouts
6 strips of bacon, cooked until crisp, crumbled
2 shallots, thinly sliced
3 cloves of garlic, minced
Olive oil
Salt and pepper to taste
Zest of 1 lemon

INSTRUCTIONS

Cut the bases off the Brussels sprouts and pull all the leaves apart. In a small sauté pan, heat 1 tablespoon of olive oil over medium-low heat. Sauté garlic and shallots until tender and fragrant, about 5 minutes. Remove from heat and set aside. In a large sauté pan, heat 4 tablespoons olive oil over medium high heat. When oil is very hot, sauté Brussels sprout Leaves until bright green and beginning to wilt, just 2-3 minutes. Season with salt and pepper. Turn heat down to low, add garlic, shallots, bacon, and lemon zest. Toss thoroughly to mix evenly, transfer to serving dish.

Shaved Brussels Sprouts and Apple Salad with Cranberries and Blue Cheese Dressing

Recipe Courtesy of St. Supéry Estate Chef
Serves 4

INGREDIENTS

1 ½ pounds Brussels sprouts
2 golden delicious apples, thinly sliced
½ cup dried cranberries
Blue cheese dressing:
2 ½ ounces blue cheese
3 tablespoons sour cream
2 tablespoons mayonnaise
3 tablespoons buttermilk
Juice of 1 lemon
2 teaspoons white wine vinegar
1 teaspoon sugar
1 tablespoon minced fresh parsley
Salt and black pepper to taste

INSTRUCTIONS

Using a very sharp knife or a mandolin, thinly shave Brussels sprouts and place in a large mixing bowl with apples and cranberries.
Whisk all dressing ingredients together, making it as smooth or as chunky as you prefer. (Using a blender will allow a perfectly smooth dressing, while a whisk will render a chunkier texture). Pour dressing over the salad and toss to coat thoroughly.

Wine Pairing: 2014 Napa Valley Estate Oak Free Chardonnay

Both dishes will pair well with fuller bodied and weightier textured white wines. Our Napa Valley Estate Oak Free Chardonnay has the weight and depth to stand up to full flavors, as well as the necessary acidity to cut through richness and keep the palate refreshed.

Serves As

Entrée

A great wine to celebrate

Holidays

Pairs nicely with

2014 Napa Valley Estate Oak Free Chardonnay

Turducken Vegetable Wild Rice with Sage and Dijon Vinaigrette