My Christmas Menu - 2008

Hi Ms. Home Cook,

What are you cooking for the holidays?

C

Dear Madame C,

How kind of you to ask.

On this year’s menu:

Brie-Champagne Soup
Brined and Smoked Turkey
Triple-Corn Spoonbread
Sweet Potato – Apple Casserole
Holiday Brussels Sprouts
Mother’s Fruitcake
Cherry Crumble

Many people turn up their noses at Brussels sprouts, and rightly so. Too often they are cooked unappetizingly. Left whole, the exterior becomes discolored and overcooked, while the interior is unpleasantly undercooked.

I have come to rescue the world from horrid brassica. Heavy is the burden, but it must be borne. Christmas feasts across the world are depending on this recipe.

In this recipe, Brussels sprouts are shredded, thereby insuring even cooking. The combination of greens with red cherries gives this a festive holiday look.

Holiday Brussels Sprouts

1 pound Brussels sprouts
2 tablespoons olive oil
1 teaspoon grated nutmeg
Salt & pepper, to taste
½ cup dried sour cherries or dried cranberries, halved
¼ cup sliced almonds

Core Brussels sprouts and separate leaves. When the core gets too tight to separate, quarter. (This may be done ahead of time and refrigerated until ready.)

Alternately, slice Brussels sprouts into thin shreds (chiffonade). A mandolin or food processor makes quick work of this task.

Heat a large skillet on medium. Pour in olive oil. Add sprout leaves, nutmeg, salt & pepper. Stir-fry, using tongs to lift and flip sprout leaves. Cook until done to your liking. In the last few minutes, add cherries. Taste and adjust seasonings. Top with almonds and serve immediately.