MICHAEL & JC

Syrups & Sprouts, Pasadena, CA

BRUSSELS SPROUTS (SERVES 8 AS A SIDE DISH)

2 lbs Brussels sprouts

1/4 lb bacon 

1/3 cup extra virgin olive oil

1/2 cup shallot, chopped

salt & fresh cracked pepper to taste

DIRECTIONS

Preheat oven to 400 degrees. Slice bacon and pan fry bacon, but only partially cook your bacon, it will finish cooking in the oven, remove bacon from pan, and add diced red onion to the pan. Cook red onion until just softened. Wash Brussels sprouts an slice in half, remove any brown leaves. On a cookie sheet add sliced Brussels sprouts, partially cooked bacon, red onions along with pan drippings and mix well. Pour olive oil over the Brussels sprouts and stir until the Brussels sprouts are evenly coated. Roast for approximately 25 minutes, sprinkle with salt, and add fresh cracked pepper before serving.

HERB-INFUSED SIMPLE SYRUP

1/2 cup (4 oz./125 g.) sugar

1/2 cup (4 fl. oz./125 ml.) water

Herb of choice (see below)

DIRECTIONS

In a small saucepan, combine the sugar and water, bring to a boil over  high heat, and stir until the sugar dissolves. Remove from the heat, add the herb, and let stand for 1-2 hours. Pour the syrup through a fine-mesh sieve into a jar, pressing down firmly on the herbs. Cap tightly and refrigerate. The syrup will keep for up to 2 weeks. Makes about 3/4 cup (6 fl. oz./180 ml.)

HERB OPTIONS

3 fresh basil sprigs, 3 inches (7.5 cm.) long

2 fresh rosemary sprigs, 3 inches (7.5 cm.) long

3 fresh thyme sprigs, 3 inches (7.5 cm.) long

4-5 bay leaves

4-5 fresh geranium leaves

1 1/2 tsp. fresh lavender buds

1/4 cup (1/4 oz./7 g.) fresh lovage leaves

SUGGESTED BUBBLY COCKTAIL...THE CLASSIC CHAMPAGNE COCKTAIL (1 SERVING)

1 rough-cut Demerara or other brown sugar cube

1/4 tsp. angostura bitters

Cognac

Sparkling wine

1 orange zest strip

Place the sugar cube in the bottom of a Champagne flute or wineglass. Pour the bitters on top. Add enough Cognac to cover the sugar cube, then top with the sparkling wine, leaving enough room for the mixture to froth. Garnish with the orange zest. Serves 1.