Fueled by spiked cocoa and winter wonder, we made another year's worth of good-lovin Harvest Meal memories. Of course, for some of us, the effort to remember Harvest Meal 2011 with fondness and warmth will require a selective editing of a one or two undesirable memories.
Despite the nameless scandal above, our table brimmed with color, life, and the extraordinary food creations of our people. sigh.
I cooked up an okay orange-spiced pheasant but, bottom line, classic fried pheasant nuggets just can't be replaced. I am sure we were all thinking the same thing.
More success was found with a brussels sprout recipe I adapted from epicurious.com. These are some succulent little sprouts.
2lbs of brussel sprouts, trimmed and halved or quartered
1-2 shallots (I used green onion for the harvest meal)
2 cloves garlic (or more...)
2 Tbs dijon mustard
2 Tbs white wine
1/4 lemon juice
1/4 tsp salt plus more for seasoning
Pepper
2 Tbs C olive oil
slivered and toasted almonds (optional)
Sauce (optional):
1/2 C fresh goat cheese chevre
1- 2 Tbs Olive oil
1- 2 Tbs White wine
salt to taste
1. Combine shallots, garlic, mustard, wine, lemon juice, salt, and pinch of pepper. Making ahead of time allows flavors to blend.
2. Whisk oil into mustard mixture above. Coat brussels in dressing.
3. Bake at 425 for 30 - 45 minutes, flip em over and stir em up every 10 minutes. Take the brussels out of the oven when they look golden brown and crispy
3. While the brussels are cooking, combine sauce ingredients and cook on low heat until sauce is creamy and smooth. In the past, I have made these without sauce.
4. Pour goat cheese sauce over the brussels when you are ready to serve.
It was a weekend of love and brussels sprouts.
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