BROOKFIELD (WITI) -- If your family's typical holiday recipes need a little flare, The Oilerie in Brookfield offers some delicious ways to tweak your meals during this special time of year.
Brussel Sprouts -- From “A Taste of The Oilerie® Brookfield” Cookbook
1 lb. Brussels sprouts
¼ lb ham, diced
2 T Oilerie® garlic EVOO
1 tsp Oilerie® Italian herb seasoning
1 c chicken stock
1 tsp Dijon mustard
½ c golden raisins
1 T Oilerie® 25 yr Aged balsamic vinegar
Heat a large sauté pan over medium heat. Trim ends off Brussels sprouts and cut in half. Sauté the bacon until crisp. Remove to paper towels. Drain off all but 1 tablespoon bacon grease. Add olive oil to pan and sauté the Brussels sprouts cut side down until brown on the bottom. Turn sprouts over and season them with the Italian herb blend. Pour in balsamic vinegar and deglaze the pan, scraping up any brown bits. Add in chicken stock and mustard, then sprinkle In the raisins. Simmer gently for 15-20 minutes until the sprouts are tender. Add bacon back into the skillet and heat through gently. Serves 4.
Sweet Potatoes with Pear Stuffing -- From “A Taste of The Oilerie® Brookfield” Cookbook
4 lg sweet potatoes, scrubbed
½ c + 2 T hazelnuts, chopped and divided
1 T + 2 tsp Oilerie® roasted hazelnut oil, divided
½ c apple juice
1 lg ripe, firm pear, finely chopped
1 c fresh figs, chopped
1 T + 1 tsp fresh thyme, divided
½ c Oilerie® fig balsamic vinegar
1 T honey
Fresh thyme sprigs, garnish (optional)
Preheat oven to 350 degrees. Pierce potatoes. Place on foil-covered baking sheet and bake for 40-50 minutes, until tender. Set aside to cool until easy to handle. In a small sauté pan, heat 2 tsp hazelnut oil and lightly toast chopped hazelnuts. Set aside. In a small saucepan, bring apple juice to a simmer. Add pear and figs. Cook until tender and most of juice is evaporated, approximately 5-7 minutes. Stir in ½ cup toasted hazelnuts and 1 tablespoon fresh thyme. Set aside. In a heavy saucepan, bring fig balsamic and honey to a boil. Lower heat and simmer uncovered until mix is thick and reduce by half, approximately 15 minutes. Add remaining 2 teaspoons thyme to finish glaze. Set aside. Cut tips off each sweet potato and discard. Halve the potatoes lengthwise. Remove half of flesh in a mixing bowl and mash with the remaining 2 tablespoons hazelnut oil. Carefully, stir in the pear and fig mixture. Adjust seasoning with sea salt and ground black pepper, to taste. Refill skins with potatoe-pear-fig mixture. Arrange potatoes on a serving platter. Sprinkle with remaining 2 tablespoons toasted hazelnuts. Drizzle with balsamic-honey glaze. Garnish with thyme sprigs, if desired, and serve immediately. Serves 8.