Brussel Sprouts with Fennel and Cider Cream
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Megan T. November 6, 2014
I'm trying to coordinate this with another recipe (cooked at 300 degrees F), do you think I could cook the brussels sprouts for a bit longer at a lower temperature, or would that be a flop?
Wisdm October 18, 2013
LOVED this recipe! i used a little less heavy cream and a little more cider than called for and couldn't get enough of this dish! just be warned that it doesn't keep too well for very long. i'd say toss after the third night if you haven't eaten all of it by then. but otherwise, make this as often as possible and take it to every fall party that you attend!
Oui, C. October 19, 2013
Glad you enjoyed the recipe, and happy to hear you modified it to make it your own!
kitchenfish March 21, 2013
This was AMAZING. I ate it for days... In salads, on couscous, I even made a ragout and added the very last bits to that... Thank you very much.
AntoniaJames February 16, 2010
Can't seem to reply directing to your response . . . I used "heavy whipping cream," which is the heaviest dairy product that isn't butter that I can obtain at my local shops. The cider is a tart organic unfiltered but given that there was no instant curdling with the tepid cider and room temperature cream, I'm inclined to think that the intense heat was the culprit. I've done some research (perused several science-of-cooking resources that I own) and confirmed that heat can cause curdling. I adjusted my convection oven down to 350 degrees as recommended. Mr. T. didn't mind at all. He's a kind, understanding sort who, nearly without exception is pleased with, and is always very grateful for, whatever is set before him. The curdling didn't bother me, either, really. I did though want to alert others to the possibility.
AntoniaJames February 14, 2010
I made this tonight but had a serious problem. I reduced the cider as suggested, and did that in fact while I was preparing the Brussels sprouts. When I had completed through Step 5, I poured the cream in the pan in which I'd reduced the cider and it immediately curdled. I thought perhaps the problem was that the cider was too hot. The cream had been out on the counter since I started my prep, so it wasn't ice cold. So I tried again, this time freezing a metal measuring cup while I was reducing the cider, then putting the reduced cider into the cold cup and wrapping it with a sports ice pack to get it cold as quickly as possible. (It worked really well, by the way.) I poured the cider into some new cream, which by this time was practically room temperature. It didn't curdle immediately. It did, however, while the dish was roasting. Perhaps it was the acidity of the cider that was the problem? I used an unfiltered organic that was quite tasty. Fortunately, we were just the two of us tonight, and this being the thirtieth Valentine's Day we've celebrated, it was of course a nice dinner anyway. In any event, it seems that there must be a lesson here somewhere . . . . . Any ideas? I was really pleased, by the way, at how the dried cranberries mellowed out when cooked with the vegetables in the oven. The bacon is a nice touch, too. Really makes the dish, in fact. Thanks! ;o)
Oui, C. February 16, 2010
Antonia - Interesting....I suppose it could be a thermal reaction, but I think it odd. I keep reduced cider in my fridge to use on many things, so to be honest, my mix has always been between cold cream and cold cider....no problems. I have had curdling or separation problems on various recipes when trying to lighten the fat load by substituting light cream or half and half where a recipe called for heavy cream. Could that have been an issue? I'll play with this some myself and let you know what I find. Lovely to hear of your 30th Valentine's celebration, and hope this recipe didn't put too much of a crimp in your evening. Thanks for letting me know of the problem, and I'm glad to hear that you ultimately enjoyed the dish. Best - S
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