JCT Kitchen & Bar
1198 Howell Mill Road, Atlanta
404-355-2252, www.jctkitchen.com
Q: When my dining companion ordered Brussels sprouts as one of our three sides recently at JCT Kitchen's Sunday Supper menu, I was slightly disappointed because I thought I didn't like them. I tried one, and couldn't stop eating them!! Yum!!! Sweet, moist, nutty inside, crispy flavorful exterior leaves. Can you get the recipe so that this convert can try them at home? Many thanks. — Liz Mynatt, Marietta
A: JCT Kitchen serves a seasonal Brussels sprouts dish generally from October through January. Brian Horn, executive chef for both JCT Kitchen and Marcel, created this recipe, marrying fragrant honey vinaigrette with earthy Brussels sprouts. The recipe for the Burnt Honey Vinaigrette will make more than you need for two servings of sprouts, but you'll use the remaining vinaigrette to dress many a winter grain- or apple-based salad.
JCT Kitchen’s Fried Brussels Sprouts with Burnt Honey Vinaigrette
2 cups Brussels sprouts, ends trimmed, cut in half lengthwise
Vegetable oil, for frying
4 tablespoons Burnt Honey Vinaigrette (see recipe)
Chopped Italian parsley, for garnish
In a Dutch oven, heat oil to 350 degrees. Carefully drop in Brussels sprouts and fry until golden brown, 2 to 3 minutes. Pull cooked sprouts from oil and drain over pot, then put hot sprouts into a small mixing bowl. Add vinaigrette and toss to coat. Season to taste and serve immediately. Serves: 2
Per serving: 392 calories (percent of calories from fat, 69), 3 grams protein, 29 grams carbohydrates, 3 grams fiber, 31 grams fat (4 grams saturated), no cholesterol, 47 milligrams sodium.
Burnt Honey Vinaigrette
1 cup honey
1/4 cup lemon juice
2 tablespoons sherry vinegar
1 tablespoon minced shallot
2 teaspoons minced garlic
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons whole grain mustard
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
In a medium saucepan, heat the honey over medium heat and cook until honey begins to caramelize or turn brown. Add the lemon juice, vinegar, shallot and garlic and whisk to combine. Cook 2 minutes, then remove from heat and transfer honey mixture to a large bowl. In the bowl, whisk in Dijon and whole grain mustards. Finally drizzle in the olive oil, whisking to emulsify the vinaigrette. Season to taste. Set aside. Makes: 1 3/4 cups
Per 1-tablespoon serving: 60 calories (percent of calories from fat, 30), trace protein, 10 grams carbohydrates, trace fiber, 2 grams fat (trace saturated fat), no cholesterol, 12 milligrams sodium.
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