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Sunday, 30 October 2011

Maple whiskey Brussels sprouts

People generally don't like Brussels sprouts. I'm not sure if it has to do with a dislike for Belgium or if it's just that city that irks people, but for some reason this delicious vegetable is reviled. You may as well tell people you're serving sawdust and gravel. Let it be known that you're cooking them and you're likely to be met with a response like: "Oh ... Brussels sprouts ... you know, I don't think we can come after all ... yeah, we have to clean out the basement." Fortunately for Brussles sprouts, there is no reputation so tarnished that maple syrup, bacon and liberal amounts of whiskey can't cure! Mark my words, if you took George W. Bush, covered him in syrup, bacon and whiskey he would be welcomed into the streets of Portland, Oregon as though he were Mother Theresa ... try it if you don't believe me.

3 cups of Brussels sprouts, washed stalk ends trimmed, and cut in half
1/4 cup chicken stock or water
2 tablespoons of maple syrup
5 strips of bacon cut into little pieces
1/2 cup rye whiskey
salt and white pepper to taste

Fry the bacon in a large pan until crisp (if you start it in a cold pan it will be less inclined to stick). Remove to a plate and drain off all but 1 teaspoon of the fat. Add in sprouts cut side down and cook over medium heat for 2-3 minutes until sprouts start to carmelize.

Pour in stock and simmer until stock has cooked off, stirring to scrape up bacon bits from the bottom of the pan.Add in whiskey and syrup and cook until liquid is gone and sprouts are tender when pierced with a knife or fork.

Add in bacon, season to taste with salt and pepper and serve.

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