Homemade Grilled Brussel Sprouts with Fresh Bacon and edible gardens Fire & Fire Balsamic Reduction
Brussel Sprouts were never my favourite vegetable. As a child, I remember my Mom serving them for the big holiday meals, and I avoided them at all costs. Even their smell seemed to bother me. However, since learning how to roast these little bundles of fall flavour , Ive “crossed over”.
Try them this Thanksgiving, and see how they can be a robust flavourful side dish with the Festive entree.
Preheat oven to 400 degrees. Trim the ends and any old outer leaves from the Brussels sprouts. Cut the sprouts in half and toss them in a medium mixing bowl with melted butter, salt and pepper, and several cloves of peeled garlic. Place them on a parchment or foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon (optional) over the top. Bake for 30 to 35 minutes, flip the sprouts every ten minutes. Remove from heat, check for seasoning and drizzle edible gardens balsamic reduction, on the finished dish. DELICIOUS!
Each late September, as the season changes and we say goodbye to summer and welcome to the holidays ahead, it is time to make magic in our commercial kitchen.
This is our special Cranberry Balsamic Spread, only made for Thanksgiving and Christmas.
Have you ever seen such a big bowl of cranberries?
Delicious as a condiment on the table for the big day, divine with ham or turkey, easy peazy appetizer with goat cheese or warm brie (above) and yummy spread on grilled panini anything.
Happy Thanksgiving! Get these little ruby red jars of goodness, while you can!
My Family loves peaches. This is a real treat in the summer and super simple. On a warm BBQ place your pitted peaches (skin on) like little cups on the heat. Fill with edible gardens 18 yr Reserve Balsamic, and cook for several mins. Once the bubbles come through you know the peaches are cooked.
Slid off the BBQ and serve with Vanilla bean Ice cream. You can even drizzle a tiny drop of the 18 yr reserve balsamic on the ice cream for a topping. Everyone will want several of these!
Who doesn’t love a gooey grilled cheese on a winter day?
I grew up on them, and still love this comfort food when the weather is cool. Offer your grilled sandwich with a small dipping bowl of our rich, dark 18 year Reserve Balsamic, to really punch up this favourite winter snack! You will love the savoury taste!
Remember you can order your 18 yr Reserve, or any other of our wonderful products on-line. Visit our Want To Order? and we will ship from the edible gardens kitchen, direct to your door.
The Big Day is less than a month away, and we have all the trimmings for a great holiday dinner at your house.
This is a bowl of fabulous ripe red luscious cranberries from the Fraser Valley that I have cooked and slowly married with our cranberry balsamic to create our Coastal Cranberry Balsamic Spread.
Try it on mini quiche for a nice presentation and a delightful addition to the cheese and egg. Drop a dollop on a cracker with feta, or cream cheese, or my favourite is warm brie! I chopped some fresh rosemary for the top.