Tuesday, October 21, 2014


serves eight

2 pounds Brussels sprouts, trimmed and halved 
3 slices thick-cut bacon 
2 shallots, halved and thinly sliced 
1 cup heavy cream 
2 teaspoons chopped fresh sage leaves 
1 teaspoon grated lemon zest 
1 tablespoon lemon juice 
1/2 teaspoon kosher salt 
freshly ground pepper, to taste
Bring 4 quarts of lightly salted water to a boil in a large saucepan; add Brussels sprouts. Cook 3 minutes or until crisp-tender. Drain in a colander, then refresh under cold running water to stop cooking.
In a large, heavy skillet over medium heat, cook bacon until crisp, about 7 minutes. Drain bacon on paper towels, leaving rendered fat in skillet. Put shallots in skillet and sauté over medium heat until translucent, about 3 minutes. Add sprouts; sauté 3 minutes longer.
Add cream, sage, and lemon zest, stirring to mix. Bring mixture to a simmer; reduce heat to medium-low. Simmer, uncovered, until cream is reduced and thickens to a glaze that loosely coats sprouts, about 3 minutes. Stir in lemon juice and add salt and pepper to taste. Crumble cooked bacon on top and serve immediately.
bacon recipe source: Frank P. Melodia, redbook, 300 West 57th St. 22nd Floor, New York, NY 10019

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