Bacon Brussels Sprouts with Cranberries

i just realized that every single one of my dishes for christmas eve has one common ingredient.

booze.

problem? or solution?

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i think so too.

including this one. you’re welcome. i realize there are 6 enormous photographs in this post but i’m so obsessed with how gorgeous these brussel sprouts are. if i were making these colors into a nail polish color i would name them festive red and jolly green with a side of cinnamon merlot and firewood brown.

yes, i have the holiday spirit and there no known cure other than december 26th. although i lost it for a moment today and wanted to pull this girls hair in bed, bath and beyond. such a grinch. her, not me. duh.

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i kept my shopping until the last minute but i’m pretty proud of da gifts i’ll be giving. i will have a solid showing on christmas morning. thank goodness because my sister already gave me this amazing bracelet (have you heard of them?!) and i almost cried. so i can’t be that girl with the gift cards to give, i just can’t.

anyway, back to the food. i wanna know what you’re making for christmas eve. or what you cooked on hannukah. or what you did on your scientology holiday because i don’t know what it’s called and i’m sorry but i just don’t because they didn’t teach us in religion class in lower school so really it’s the religion teachers fault and not mine.

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i’m not doing these. ever again. because i had lost my mind when i decided to make these little things. here’s the boozy line-up: making a standing rib roast (with madeira). these bacon wrapped green bean bundles with brandy, bourboned sweet potatoes, spinach salad with red wine in the dressing, and chocolate molten cakes with kahula. the good news is – the popovers are alcohol free. you’re welcome folks under 21. actually, i’m sorry.

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i actually think i like christmas eve dinner over thanksgiving. which is blasphemy but sometimes i think thanksgiving is lacking a little umph of flavor but it’s tradition and blah blah blah pass the mashed potatoes, that definitely aren’t BOURBON SWEET POTATOES. thanksgiving is like that beautiful cashmere sweater you have that fits just right and you know exactly how to wear it and what it feels like. christmas eve is like leather pants. it’s got a little zing to it’s sang.

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these brussel sprouts are like that. sprouts have a bad rep. i’ve made them before – but this is them all dressed up for a night out on the town. the sweet of the sugar and richness of the bourbon compliment the salty bacon and cranberries. it’s a party of a dish.

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Bacon Brussels Sprouts with Cranberries
Ingredients
  • 6 tablespoons dark brown sugar
  • ⅔ cup bourbon
  • ¼ teaspoon cayenne
  • ½ teaspoon kosher salt
  • 1 pound slab bacon, cut into ¾ inch cubes
  • 1 pound small Brussels sprouts, halved if needed
  • 2 tablespoons olive oil
  • 3/4 cup fresh cranberries
Instructions
  1. preheat the oven to 375 degrees.
  2. in a small sauce pan over medium heat add the brown sugar and cayenne stirring consistently.
  3. remove from heat and add bourbon.
  4. place back on heat, reigniting if you need too so it forms into a bit of a caramel. add a pinch of salt. set aside.
  5. place bacon on baking sheet lined with parchment paper and bake until just cooked but not crispy – – about 8 to 10 minutes. take out of oven, crumble and set aside.
  6. bring a large pot of salted water to a boil over high heat. add sprouts and cook for a few minutes. remove from heat and drain.
  7. transfer to skillet ove medium high heat. add olive oil. add cranberries and bacon. cook until just beginning to brown slightly.
  8. pour sauce over, cook for one more minute. serve, drizzle with any remaining sauce.

 

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