0 recipes from contoocook and beyond


2/3 cup olive oil
5 tbsps. red wine vinegar
3/4 tsp. sugar
4 lbs. brussels sprouts, trimmed
6 oza. Maytag blue cheese, crumbled (about l-l/2 cups)
Glazed pecans (see recipe below) coarsely chopped
Whisk fist 3 ingredients in med bowl to blend. Season vinaigrette to taste with s&p. Cook brussels sprouts in large pot of boiling salted water until crisp-tender about 8 mins. Drain. Transfer to bowl of ice water to cool. Drain well, pat dry. Cut sprouts in half lengthwise and place in large bowl. (Dressing and sprouts can be prepared l day ahead. Cover separatley, chill. Bring both to room temp; rewhisk dressing befroe continuing) Toss sprouts with enough dressing to coat. Transfer to deep platter, spoon ahny remaining sauce over. Sprinkle with blue cheese and glazed pecans.
Pecans: l-l/2 cups pecans (about 6 ozs.)
l-l/2 tbsps. veggie oil
l-l/2 tbsps. sugar
l/4 tsp. cayenne pepper
l/4 tsp. salt
Heat oven 325. Spray large baking sheet with nonstick pray. Stir pecans and oil in med bowl to coat. Mix sugar, cayenne and salt in small bowl then add to pecan mix and toss to coat. Scatter coated pecans on prepared baking sheet. Bake until pecans are brown and crisp stirring occasionally about l5 mins. Transfer baking sheet to rack and cool completely. (Can be made 3 days ahead. Store airtight at room temp)
Bon Appetit Dec. 2002

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