We love a great holiday recipe, and this one fits the bill perfectly. Simple and delicious and easy to create using all local ingredients, our adaptation of this Food & Wine recipe from Michel Nischan is a keeper.
The brussels sprouts and shallots were sourced from Loma Farm in Traverse City, MI. Riesling came from Chateau Fontaine in Lake Leelanau, MI. We used Wisconsin grown cranberries from our friends at Graceland Fruit in Frankfort, MI. We finished these beauties off with smoked butter from Sue at Boss Mouse Cheese in Kingsley, MI. This is a delicious Northern Michigan lineup! We hope you enjoy making this as much as we did.
1 cup dried cranberries
1 cup Dry Riesling
3 Tablespoons grapeseed oil
6 small (or 2 large) shallots, sliced thin
2 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
Salt & pepper to taste
2 tablespoons smoked butter (available here)
In a small saucepan, combine cranberries and Riesling. Bring up to a low boil then remove from heat and let stand.
In a large skillet (I used cast iron), heat the oil on low heat. Add the shallots and cook for about two minutes until soft. Kick the heat up to medium/medium high and add the sprouts. Cook until bright green, about 2-3 minutes.
Add the Riesling and cranberries. Back the heat down to medium and keep cooking until the liquid has evaporated, about 8 minutes.
Season with salt & fresh ground pepper to your liking. Add the smoked butter and toss to coat.