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Author Notes: I went though a mild juniper obsession about two years ago. Honestly - who ever thought of putting juniper in anything besides gin? But I think gin is darned tasty, so I started adding juniper to just about anything I could think of. Sometimes the results were disastrous and sometimes - ahhh, sublime. That was particularly true when it came to Cruciferae. Cabbage, thou under-appreciated vegetable... I decided to see how juniper worked with brussels sprouts when combined with three of my other favorite things - pancetta, cider, and - of course - beer. —crrazyjane
- 2 tablespoons chopped pancetta
- 4 juniper berries, crushed
- 2 cloves garlic, crushed
- 1 pound brussels sprouts, stems trimmed, cut in half
- 1/3 cup apple cider
- 1/3 cup ale, such as Sam Adams or Shipyard Export
- pinch salt
- pinch black pepper
- 1 tablespoon butter
- Saute pancetta over medium-high heat until browned. Add garlic and juniper berries and saute another minute until garlic is beginning to brown as well.
- Add brussels sprouts, cider, ale, salt, and pepper. Cover and simmer until brussels sprouts are tender and liquid has almost entirely been absorbed, about ten minutes.
- Stir in butter until melted and serve hot!
- This recipe was entered in the contest for Best Brussel Sprouts
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