Tuesday, November 13, 2012

Fall Updates & Brussels Sprouts

Well, it's been an exciting season so far.  We have new distribution: Cream Wine Company, in Chicago, The Crafty Bartender in Toronto, and Beverages, Etc., in Kansas.  And, Forrest and I made a trip to a post-Sandy New York City- luckily, most all of our vendors make it through the storm with little or no damage.  We did tastings at Blue Apron Foods, Brooklyn Larder, Stinky, and Brooklyn Farmacy.

Forrest at Stinky- he's so into it!

Here he is at Blue Apron foods, more contemplative.

Our syrups on the shelf at Foragers Market in Dumbo.

This year, I think I OD'ed on fall's usual suspects (see this blog post from last year), so I've been experimenting with some different autumn flavors.  Forrest and I are now obsessed with vegetables roasted in the oven and glazed with Three Chiles Syrup.  The recipe is so easy- also try it with asparagus, squash, carrots, or your favorite root vegetable.

Sweet & Spicy Brussels Sprouts
2 cups brussels sprouts, trimmed & quartered
1 tablespoon grated ginger
1 tablespoon grated garlic
1 tablespoon canola or olive oil
salt, to taste
2-3 tablespoons Royal Rose Three Chiles Syrup

Preheat the oven to 400 degrees.  Toss the vegetables, ginger, garlic, salt, and oil together in a mixing bowl and turn onto a baking sheet.  Roast in the oven for about 20 minutes or until the brussels sprouts are beginning to brown and the leaves are getting crisp.  At this point, drizzle 2-3 tablespoons of Royal Rose Three Chiles Syrup over the vegetables and return to the oven for another 5-10 minutes. Enjoy!

No comments:

Post a Comment