Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Maple Glazed Brussels Sprout Bruschetta Topped with Candied Pecans

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Roasted brussels sprouts per the request of one the most valued readers of Epicurean Mom (my sister!) Although these aren't just roasted brussels sprouts: boring!  It's a sweet bruschetta appetizer: winner!  These bite-size dreams are glazed with a maple glaze, gorgonzola and topped with candied pecans.  Heavenly? I think so!  


These tiny green cabbages should not be overcooked. If overcooked they turn bitter and mushy, which is why many profess their great dislike to them.  Although if you make sure to cook these cute micro veggies properly, I promise you will be hooked!


I think my sister knows what appetizer will be made on her next visit!  You excited sister??


Maple Glazed Brussels Sprout Bruschetta Topped with Candies Pecans 
Recipe adapted by Epicurean Mom
Yields about 20 bruschetta

Ingredients:
1/2 cup maple syrup
1 tablespoon aged balsamic (I used a 25 year aged)
1/8 teaspoon garlic, minced
15-20 brussels sprouts, rinsed, halved and cut into thin strips
salt and pepper to taste
20 slices french or sourdough baguette 
1/4 cup olive oil
1/2 cup crumbled gorgonzola
1/4 cup candied pecans, chopped finely

Preparation:
Combine maple syrup, aged balsamic and garlic in a small skillet over med heat.  Stirring well until well combined.  Once starts to bubble take off heat, let cool.

In a small bowl combine half the maple glaze with the brussels sprout strips.  Toss to coat, season with slat and pepper, set aside.

Preheat oven to 350 degrees.  Line bread on a baking sheet, brush tops evenly with olive oil.  Sprinkle gorgonzola over the top, top with brussels sprout mixture and sprinkle with candied pecans.  Bake for 5-8 minutes, until fragrant but not browning. Let cool and drizzle with remaining maple glaze and serve.

Pomegranate Poached Pear and Apple Salad with a Pomegranate Reduction

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We have been having gorgeous sunny weather here in Southern California!!  Gorgeous enough for a beautiful light refreshing salad.  I don't know about you, but I can't seem to eat all the heavy winter comfort foods when it's a delightful 70 degrees out.  I would much rather munch on delicate greens.

After seeing this gorgeous salad from Cannelle et Vanille it gave me the inspiration for my pear salad.  I just love fresh ingredients!  


Since it is still winter and blueberries may be hard to come by for some, this salad would be wonderful with all fruits!  Or even spiced up with candied walnuts and gorgonzola.  I tend to throw nuts into most of my salads for a protein boost! 



Pomegranate Poached Pear and Apple Salad 
Serves 3-4
Recipe Adapted by Epicurean Mom

Ingredients:
3 firm pears, peeled (cored if desired)
3 apples, peeled, cored and sliced into 1/4-inch rounds
2 cups pomegranate juice
1/3 cup sugar
1/2 cup pomegranate arils (seeds)
1/2 cup fresh blueberries
2 cups baby arugula, rinsed
Walnuts or candies walnuts (optional)
Gorgonzola (optional)

Preparation:
Combine pom juice and sugar in a medium saucepan, stir.  Over medium heat bring juice to a boil, lower heat to a simmer and add the whole pears.  Simmer the pears for about 10-15 minutes.  Turn pears and simmer for an additional 10-12 minutes, until tender and easy to pierce with a fork.  Let cool in the pom juice for 10 minutes then remove and let cool completely.  Once cool cut into 1/4-inch rounds, set aside.

Once pears are removed turn heat to medium and bring to a boil.  Boil pom juice mixture until thickened, syrupy and reduced by half (stirring occasionally.)  It should take about 10 minutes.  Remove from heat and let cool completely.  

Lay arugula over bottom of plate, top with apple and poached pear.  Drizzle pomegranate reduction over the top and sprinkle with desired garnishes.  Repeat with remaining plates.  Serve and Enjoy! 
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