The only thing I might like better than Brussels sprouts roasted to a crisp are thinly sliced raw Brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of nutty brown butter vinaigrette, crunchy Brussels sprouts, crisp slices of sweet apple and toasted hazelnuts. And unlike most salads, it tastes even better the day after it's made.
In our opinion, a holiday table isn't complete without a big basket of fluffy dinner rolls. How else are you going to sop up the?last bits of gravy? These soft and airy sweet potato rolls are perfect for the job. They're also very nearly fool-proof, making them one less thing to worry about when planning the meal.
Cr¨¨me br?l¨¦e is simply one of the sexiest recipes going. You know that tap-tap moment, when the caramelized crust shatters, and you dip into the creamy custard below? Heaven. The rustic burnt topping makes each bite different and more delicious than the last. I confess, though, that I find classic cr¨¨me br?l¨¦e a little fussy. I do make it and love it (see our?basic cr¨¨me br?l¨¦e recipe here), but when I was working on my forthcoming book about pudding,?Bakeless Sweets, I wondered whether there was an easier way. Could I make cr¨¨me br?l¨¦e without the oven and water bath?
Let me walk you through the experience of eating a fresh goug¨¨re. It's surprisingly light as you pick it up, almost insubstantial and still hot from the oven. The crispy shell crunches as you pull it open, releasing a puff of savory steam. Then you hit the middle: soft, eggy, and indecently cheesy. Two bites and it's gone. You're going to want to make a batch of these soon, trust me.
Ingredients
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From Chef Mark Reinfeld's menu for A Holiday Vegan Feast:
Cook's Note: Choose ripe Anjou, slightly under ripe Comice, or very ripe Bosc pears for this tart. Serve with a dollop of cr¨¨me fra?che.
[This recipe is part of?Sally Schneider's?fall menu, which includes?Bruschetta of Wild Mushrooms,?Herb-Scented Tuscan Pork Roast,?Roasted Winter Squash Puree?and?Rustic Rosemary-Apple Tart.]
Our friend Brian Beadle is kind of a finicky eater -- he¡¯s a meat and potatoes man. You could?say he is sort of a "spuds specialist." His mashed potato recipe is fairly standard but his trick?is to slip tiny pats of cold butter down into and throughout the hot potatoes when they are?in their serving dish. The butter melts into hidden pools buried deep in the mashed potatoes?to be discovered with each delicious forkful.
Baking the galette on a pizza stone ensures a very crisp bottom crust. But a baking pan?or cookie sheet will work just fine too. Patch any little tears in the crust with extra pieces?of dough and smooth them with a wet finger so the juices won¡¯t leak out of the galette.?Don¡¯t fret when you are folding over the dough; if the edges are a little rough, they will?only add to the rustic character of this delicious dessert.