Fried Brussels Sprouts with Apple Gastrique

I've had some really good food in San Francisco lately which has inspired a few recipes. Last week you saw the Burmese Curry I posted, and now I've got a new one for Thanksgiving. 

We had dinner at Maven a couple weeks ago, and I had the best Brussels sprouts I've ever had. Our waitress was nice enough to tell me roughly how they were made. Make a trip to Maven next time you're in SF. It's a great atmosphere, awesome cocktails and delicious food.

Gastrique sounds like a fancy and scary thing. It's not. In this version, you just simmer apple juice, honey and apple cider vinegar down until it thickens. That's all folks. So make this one for Thanksgiving next week, your framily will be happy.

Fried Brussels Sprouts with Apple Gastrique
makes 4 side servings

1 lb Brussels sprouts (trimmed and halved)
~1/2 cup vegetable oil
1/2 cup apple juice
1 tbsp honey
1/3 cup apple cider vinegar

Start with the gastrique.  Add apple juice and honey to a saucepan over medium high heat. Let simmer alone for 5 minutes. Add apple cider vinegar and bring to a simmer again and add a pinch of salt. Let simmer for about 15 minutes, or until Brussels sprouts are done frying. It won't be a ton of liquid left, about 1/4 cup, but that's all you need.

In a large, high sided frying pan or Dutch oven, add vegetable oil so it is between 1/4 - 1/2 inch deep. Heat over medium to medium high heat. 

Trim the Brussels sprouts. First remove all brown and wilted leaves, and trim the very bottom of the sprout. Don't remove the whole core. You want the leaves to stay attached. 

Test the oil by dropping in a loose leaf. The oil should sizzle around the sprouts, but not smack and shoot oil around your house. If it does, lower the heat a little bit and let it cool down. Drop Brussels sprouts, all cut side down, into the oil.  Let sizzle in the oil on one side for about 5 minutes. Using tongs, turn over and let other side cook for about 4 minutes. The leaves should be golden but not black. 

Remove from heat to a mixing bowl, sprinkle with salt immediately and pour gastrique over everything. Mix and transfer to serving dish, leaving most of the liquid behind. 

Happy Thanksgiving!

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