Giangi's Kitchen

Better late than never…

I have been having some difficulties uploading my pictures into my computer from my camera and therefore  I have not been able to post as I wanted. There is a lesson to be learned  on keeping up with new updates…. Now all is fixed and working like a charm.

As promised from my Thanksgiving posting, yes…. I know is kind of late…. but better late than never…, here are some pictures.

I love the Brussels sprouts with caramelized shallots and will have that again for any occasion, and most definitely for Christmas dinner.

Enjoy!!!!

Giangi

Table all set up

Our Turkey with Chestnut Sausage Stuffing

Brussels Sprouts with Caramelized Shallots

CRANBERRY SAUCE WITH APRICOTS, RAISINS AND ORANGE

4 cups cranberry (about 1 1/3 12-ounce package)

2 cups sugar

1 cup chopped dried apricots

1 cup golden raisins

1 cup water

1 cup orange juice

1 tablespoon grated orange peel

Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat, cover and boil until cranberry pop, stirring occasionally, about 8 minutes. Transfer mixture to bowl. Cover and refrigerate until cold ( mixture will thicken as it cools). Can be made 4 days ahead. Keep chilled.

Makes about 41/2 cups.

BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS

6 tablespoons (3/4 stick) butter, divided

½ pound shallots, thinly sliced

Salt

2 tablespoons cognac vinegar

4 tablespoons sugar

1 ½ pound Brussels sprouts, trimmed

3 tablespoons olive oil

1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots, sprinkle with salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Thinly slice the Brussels sprouts with a mandoline (1/8 inch). Heat oil in large skillet over medium-high heat. Add sprout sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporated and sprouts are tender but still bright green, 3 minutes. Add the shallots, season with salt and pepper.