Pumpkin Improvisation - Brussels Sprouts Braised In Pumpkin Beer

For me, fall cooking is all about Brussels Sprouts and cooking with Beer (just like HERE and HERE), and, of course, pumpkin everything. 

It's with these ingredient muses in mind that I'd like to tell you about a dish that happened quite by accident last Sunday, thanks in large part to the major craving for Pumpkin Brew that I experienced that night. With a 22 ounce bottle and some time on my hands, it wasn't long before my favorite "weeknight" Brussels Sprouts recipe was transformed into something extra special.  

Some of the best recipes are indeed happy kitchen improvisations. So crack a beer and lose your inhibitions as, together, we whip up this easy fall side that brings together the flavors of Pumpkin, bright, crispy Apples, and of course, Brussels Sprouts:

Brussels Sprouts Braised In Pumpkin Beer, Photo: NK 

Brussels Sprouts Braised In Pumpkin Beer With Apples & Onions

Ingredients:
A medium bunch of Brussels Sprouts, bases cut off, then cut in half lengthwise
1 Tablespoon Salted Butter + 1/2 Tablespoon, divided
1 teaspoon Olive Oil
1/2 Cup  + 1/8 Cup Pumpkin Beer such as Pumking, divided
1/4 Low Sodium Chicken Broth
1/2 Red Apple Such as Gala or Pink Lady, cored and cut to a large dice
1/2 Medium Yellow or Sweet (Vidalia) Onion, Sliced
Kosher Salt
Black Pepper

Method: 
Heat Oil and 1 Tablespoon Butter over medium low flame.
Saute until cut sides begin to brown, but not burn, about 4 minutes.

Add Chicken Broth and Pumpkin Beer and cook, covered, over medium heat until Brussels Sprouts are tender but not mushy, and liquid is reduced by half, about 8 minutes.

Pour off and reserve the pan liquids and discard. Remove Brussels Sprouts to another small plate.
Turn heat to medium and add a 1/2 Tablespoon of Butter to the skillet. Add the Sliced Yellow Onion.

Saute Onion over medium flame until they start to brown in parts. Immediately lower flame as far as it will go and add diced Apples.  Cook, stirring, another two minutes and then add another 1/8 Cup Pumpkin Beer.

Turn flame back to medium and cook, stirring occasionally, until the beer has evaporated fully and caramelized, about 4 minutes. Return flame to lowest setting and add back in the cooked Brussels Sprouts. Heat through another several minutes, stirring, and add one generous pinch of Kosher Salt and a sprinkle of Pepper.

Serve warm!

Weekend Roundup - Good Eats + Pumpkin Beer

Hello Fall! Let's keep it simple this week with quick look into the food we enjoyed during our recent autumn weekend out on Long Island. Of course, we won't let you leave without at least one recipe for food or drink, so we'll close with an awesome way to serve everyone's seasonal favorite, Pumpkin Beer. 

First, there was breakfast - delicious French Toast made using Panettone. If you haven't tried making it this way, you should!

Mom's Panettone French Toast. Photo: NK

That evening, after a day filled with apple picking and scenic drives, a simple dinner sounded most appealing. We put together an Antipasti plate using some of the leftovers we had on hand. Just a little something to whet our appetites. With only a few appetizing items like Prosciutto and Mozzarella, you have all you need to start a really satisfying and shareable plate. For tips on how to craft a winning Antipasti Platter, check out our post about the Italian Family Table. 

Our impromptu Antipasti Platter, Photo: NK 

House Specialty Linguine with Clam Sauce, Photo: NK 

For the main course, we reverted to our house specialty, an easy and fast bowl of Linguine with White Clam Sauce. We make this dish quite a bit but it never gets old. 

Here's the how to. Important Note: the recipe linked above was intended for make-ahead preparation (i.e. for a large party). To adapt it for everyday use, prep/measure your ingredients and simply set a large pasta pot of salted water to boil. Then you can begin to cook the clam sauce base and clams as per recipe instructions, and finish the pasta according to package instructions. Pasta should be done a bit before the clams if possible. 

Relaxing weekends may also call for a little beer, wine and general merriment. Since it's the season of pumpkin everything, we knew just what we'd be drinking. Despite some palpable pumpkin fatigue in the general public, we're still not bored of this gourd. For a great, quick pumpkin fix, try Pumking, our favorite of the many pumpkin beers on the market. If you're looking for an easy pumpkin-inspired dinner, check this silky Pumpkin Orzo. 

As promised, here's how to serve your Pumpkin Beer with a little extra pizzaz: 

Pumking Beer With Cinnamon Sugar Rim
In a plate, mix equal parts Cinnamon and Sugar and add optional dashes of Nutmeg or Pumpkin Pie Spice. Dip your pint glass in another saucer of water or a little of the beer. Place the wet rim in the Cinnamon Sugar Mixture to rim the glass. Pour in the cold Pumking Beer. Serve and enjoy!