Last week I reduced a half-gallon jug of Barsotti unfiltered apple cider down to little less than two cups. A cup of the cider reduction was used to prepare apple cider mahogany sauce. With a bit over one-half cup remaining in the refrigerator, I though it would nicely enhance the Brussels sprouts that I'd recently purchased.
DUTCH OVEN ROASTED BRUSSELS SPROUTS WITH APPLE CIDER
1-1/2 pounds Brussels sprouts, trimmed
4-6 lemon slices
1 bay leaf
1 teaspoon yellow mustard seeds
1/2 teaspoon caraway seeds
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1/2 cup chicken or vegetable stock
6 tablespoons apple cider reduction
2 teaspoons Dijon mustard
Pre-heat a 10-inch Dutch oven with charcoal briquettes for 450-degrees (6 charcoal briquettes under and 21 on lid). In a large bowl, toss Brussels sprouts, lemon slices, bay leaves, mustard seeds, caraway seeds, salt and pepper with olive oil until coated. Pour Brussels sprouts into the Dutch oven. Roast about 30 minutes or until Brussels sprouts begin to brown. Do not burn.
Combine stock, cider reduction and mustard. Set aside. Remove coals from lid and arrange into a neat pattern under oven, being careful not to dump ash on Brussels sprouts. (You can place Dutch oven over camp burner if desired.) Pour braising liquid over Brussels sprouts. Cook over medium-high heat until braising liquid reduces and sprouts are tender. Serves 4 to 6 portions.
Ideally, most of the braising liquid should evaporate, leaving wonderfully tender Brussels sprouts. You need a lot of heat to accomplish this so don't fret if some of the liquid remains. It's good stuff!
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