Cat Coras Caramelized Brussels Sprouts Food

CARAMELIZED BRUSSELS SPROUTS

Steps:

• Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
• In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
• Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
• Add butter; stir until melted.
• Add the vinegars.
• Cook and stir for 1 minute.
• Add the water and salt.
• Bring to boiling; add the sprouts.
• Return to boiling; reduce heat.
• Simmer, covered, for 6 minutes.
• Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
• Keep warm until serving.

CAT CORA'S CARAMELIZED BRUSSELS SPROUTS

Steps:

• Cut the bottom stems off and peel off any bruised or wilted leaves. Cut an x into the stem end (this helps them become a bit more tender during cooking). Cut each sprout in half.
• In a saucepan, bring 2 quarts water to a boil. Add 1 tbls. of the salt and the Brussels sprouts. Cook about 10 minutes, or tender when pierced with a knife.
• Melt the butter in a large saute pan over medium high heat and cook until golden brown. Add the sprouts. Cook for 10 minutes, constantly stirring until well caramelized on all sides.
• Remove from heat, then add the capers, lemon juice, pepper, and the 1 teaspoons salt. Sprinkle with the Parmesan cheese. Serve and enjoy!

CARAMELIZED BRUSSELS SPROUTS

Steps:

• Heat oven to 400ºF.
• Combine first 4 ingredients.
• Heat oil in large ovenproof nonstick skillet on medium heat. Add Brussels sprouts; cook 5 to 10 min. or until caramelized, stirring frequently. Top with cheese mixture.
• Bake 15 min. or until Brussels sprouts are tender.

CARAMELIZED CARROTS & BRUSSELS SPROUTS

Steps:

• Preheat oven to 350.
• Place Brussels sprouts & carrots in steamer basket over boiling water. Cover saucepan & steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
• Transfer sprouts, carrots & onion strips to large baking dish and sprinkle with olive oil, salt & pepper.
• Bake for 20-25 minutes, until browned.
• Serve immediately, or put into a casserole dish & cover in a 200 degree oven until ready serve.

CARAMELIZED BRUSSELS SPROUTS WITH PECANS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
• Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
• Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.
• In a small bowl combine the water, maple syrup and mustard and whisk.
• Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.
• Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.
• Stir in the pecans, add the salt and pepper and serve while hot.

CAT CORA'S CHOCOLATE BROWNIE CUPCAKES

Steps:

• Preheat the oven to 350°F Line muffin pans with paper cupcake liners.
• Place the chopped chocolate in the top of a double boiler. (If you don't have a double boiler, use a wide stainless steel bowl that sits snugly over a saucepan one-third full of water.) The water beneath the bowl should be hot but not boiling. Stir the chocolate every minute or so until it's melted. As soon as the chocolate is melted, remove the pan from the heat and set aside to cool.
• Sift the flour, baking powder, and salt onto a piece of waxed paper; set aside.
• With a hand mixer or in the bowl of a stand-up mixer, thoroughly cream the softened butter and sugar until light and fluffy. Crack the eggs into a small bowl (just to monitor egg shells), and then add them to the mixture one at a time, beating well after each egg. Add the cooled chocolate and blend thoroughly. Add the sifted dry ingredients a little at a time so they don't fly up; beat at medium speed after each addition and after adding the last of the flour mixture, beat until smooth. Stir in nuts and vanilla extract.
• Divide batter among prepared muffin cups and bake for about 15 to 17 minutes or until a toothpick inserted in the center comes out clean.
• Transfer the cupcakes to a rack and allow them to cool completely before icing.