Brussel sprouts with fennel and cider cream
Alcoholic beverages
As we settle into Fall here in the Northeast apple cider and cranberries are everywhere, and I was anxious to put them to good use in this dish. The fennel adds a nice textural contrast, and an additional element of flavor without overpowering the star of the show, the brussel sprouts. I have used a variation of this cider cream for years as a drizzle over a butternut squash and apple soup I make, and it is perfect here, adding just a touch of sweetness and a richness that mellows the bitterness of the sprouts. The cranberries and bacon not only add visual interest, but also contrasting sweet and salty pops that nicely play off the still toothsome, earthy brussel sprouts.
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