Talented Executive Chef Michael Stanton, who leads the team at the Heathman Restaurant & Bar in downtown Portland, Oregon, has come up with the perfect Brussels sprouts comfort food. It features the smokiness of bacon and the sweetness of apples and maples syrup.
We sampled this dish on the Heathman’s wonderful $5 Happy Hour menu. Check out our review.
1 cup Brussels sprouts, halved and blanched
1 cup apples, raw, diced or balled with a melon baller
2 Tbs. maple bacon gastrique
To Prepare the Brussel Sprouts
Rinse, cut in half. Blanch for 2 minutes in boiling, salted water. Cool, dry and set aside.
To Prepare the Apples
Peel apples and cut into 1 inch pieces or create small balls with a melon baller. Splash with lemon juice and set aside.
To Prepare the Maple Gastrique
½ cup bacon, diced
¼ cup sugar
¼ cup cider vinegar
½ cup maple syrup
Crisp bacon in a warm pan. Remove excess fat.
Add sugar. Then add cider vinegar and simmer until sugar is melted. Add maple syrup.
To Assemble dish
In a hot, oiled sauté pan, add the Brussels sprouts and roast until golden brown.
Add apples to the dish and warm.
Add the gastrique and cook until the gastrique reduces and forms a glaze. Serve hot.