Brussels Sprout Slaw and Savory Onion Drop Biscuits
November 30, 2010
Just as I enjoy pumpkin and the fall colors in everything I make from October through November, I now turn my dishes into more holiday fare of cranberries, winter squashes, pecans, and the rich reds and rich desserts that just declare holiday splurging! I want to say it’s my favorite time of the year, but every season seems to be my favorite in one way or another.
So while the entrées and desserts tend to be on the richer and more elegant side, a steady diet of party food can definitely do some damage. Therefore, I like to mix in healthier dishes still keeping with the seasonal theme. This brussels sprout slaw has been a hands-down winner at any dinner party or luncheon. It’s festive and elegant to pare with a standing rib roast and holiday casual pared with a roasted turkey Panini. The slaw can also be a wonderful light lunch salad served with savory onion biscuits!
I’m not all that patient to make rolled and cut biscuits. I like this recipe as I prep together the dry ingredients ahead of time. An hour or so before I bake them, I add the wet ingredients and scoop the dough into my cupcake tins. I will place the tin in the frig up to the moment I am ready to bake them so they bake up hot and fresh when we are ready to eat! More specifically, if I was serving with a meat dish, I will bake the biscuits while the meat is resting!
Brussels Sprout Slaw
For the vinaigrette:
¼ cup Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
¼ cup olive oil
Kosher salt and freshly ground pepper
For the Pecans:
1 cup pecan halves
2 – 3 tablespoons pure maple syrup
Kosher salt and freshly ground pepper
For the Slaw:
1 ½ pounds brussels sprouts, trimmed
2 cups angel hair cole slaw
1/4 cup dried cranberries
For the Pecans: Preheat oven to 325. Line a baking sheet with foil and spray with nonstick spray. Mix pecans, maple syrup and salt and pepper. Layer on baking sheet and bake for about 10 minutes, stirring once. Remove from oven and allow to cool completely. Pecans can be made ahead up to 2 days, stored airtight.
For the vinaigrette: Whisk mustard, vinegar, lemon juice and olive oil together. Season with salt and pepper. Can be prepared ahead up to 2 days.
For the Slaw: Add trimmed brussels sprouts to a large pan of salted boiling water. Cook until bright green and crisp tender about 5 minutes. Drain and rinse with cold water. Cool completely. Thinly slice to resemble slaw. Can be made ahead, and chilled. Store all ingredients separately.
About one hour prior to serving, toss the brussels sprouts, angel hair cole slaw, dried cranberries, ½ cup of the pecans and vinaigrette. Allow to marinate for one hour. Top with remaining pecans and serve.
Savory Onion Drop Biscuits
1 ½ cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon herbes de provence, or a mix of thyme, sage, basil, marjoram
4 tablespoons cold butter diced
3 tablespoons chopped green onion
3 oz cheddar cheese
½ cup milk
Preheat oven to 350 degrees. Combine flour, baking powder, salt and herbs. Cut butter into flour using two forks or pastry cutter. Add green onion, cheese and milk and stir together. Dough will be sticky and clumpy. Using an ice cream scoop, drop dough into a well-greased cupcake tin or baking sheet. Bake for 20 to 25 minutes until golden brown. Serve warm from the oven.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.