Brussels Sprouts Pancakes with Onion Marmalade
I promise this is the end of the Brussels sprouts for a while! But I thought I'd throw this one in because if you have a sprout-hater coming to your table (and since B. sprouts have such a bad rep there are a lot of haters out there), this is a nice way to disguise them almost beyond recognition, at least until the first bite. The taste, however, is indubitably Brussels sprouts, which is good for us sprout-lovers, but for the true hater of the cruciferous orb the disguise will be found out soon enough.
I served this as a first course, with the sweet-and-sour onion marmalade providing a nice counterpoint, but it could also accompany a roast meat, perhaps with a dollop of sour cream instead of the marmalade. Also, I could see it tucking in nicely next to some scrambled eggs, again with the sour cream, for a breakfast or brunch. The pancake mixture can be made the night before (as can the marmalade) and kept refrigerated, so whether for dinner or breakfast all you have to do is cook them up.
Okay, honest: this is the end of the sprouts around here for a while, so those of you planning an intervention can just chill out!
Happy Thanksgiving everyone...my next post will be cookies on Friday, for Sugar High Friday.
Brussels Sprouts Pancakes
Makes about 8 - 12 cakes, depending on how thick you make them.
1-1/2 lb Brussels sprouts (before trimming)
1 tsp. salt
1 C thin slices yellow or Vidalia onion
1/4 C fresh oregano, minced
1/2 C Parmeggiano Reggiano, shredded
1-1/2 C plain bread crumbs
hot sauce to taste
Remove the outer leaves of the Brussels sprouts, trim the stem, and, with a mandoline (or a knife if you are very good) slice the sprouts in very thin, uniform slices (less than 1/16 inch thick). Mix with the onions. Warm a tablespoon or two of olive oil in a heavy skillet and sauté the mixture on medium heat, stirring constantly, until the sprouts are almost cooked, about 6 or 7 minutes. Remove to a bowl and allow to cool.
When the sprout mixture has cooled, mix in the eggs (beaten quickly with a fork), salt, bread crumbs, oregano and cheese. Correct seasoning.
Note that prior to cooking the mixture will barely hold together. Clean the skillet and warm 1 T butter and 1 T olive oil it until hot but not smoking. Fill a 1/3 cup measure with the sprouts mixture and dump it in a mound in the skillet. Flatten the mound with a spatula and cook about 5 minutes, turning once, on medium heat, until nicely browned. Place the pancakes on a warmed plate in a 200º oven while you cook subsequent batches.
Sweet and Sour Onion Marmalade
1-1/4 lb onions, chopped
3 T olive oil
4 T honey
2 T red wine vinegar
3/4 C water
salt, hot sauce to taste
In a large heavy skillet sauté the onions, stirring occasionally, on medium heat until very soft, about 10 minutes. Add the honey and vinegar and simmer, stirring, until the liquid is almost gone. Add the water and simmer, stirring occasionally until the mixture is syrupy, 10 to 20 minutes. Season to taste with salt and hot sauce. Keeps for several days in the refrigerator.
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