Sayre's Brussels Sprout Gratin + Fave Dill Dip

Brussels-This is another one you are going to want to save. These ain’t your grandma’s brussels (sorry Nonny). The Holiday Season is definitely upon us. Heck, while you are reading this, we are probably setting up Christmas at the shop. Is that early you say? I used to think so before opening Market, but two years in a row now people start asking about Christmas in September. Blows my mind, but we shall acquiesce and give the people what they want 😊  The holidays are a time to reflect (or try to forget) your year, count your blessings, celebrate life with those you love and truly cherish the memories that you create.

I figured I would designate the months of November and December to my favorite, go-to, first-one-to-be-gone-at-the-party dishes…and don’t be fooled by the first one’s ingredients. I have YET to have this dish not completely devoured and rarely are there leftovers. However, if there ever are, they are beautifully paired with champagne and scrambled eggs the next morning for a post-Thanksgiving brunch (yes, you read that right…there are many things I can’t claim, but knowing how to live is definitely one of them. <wink-wink>).

This casserole is a labor of love, but so worth it. Back when Jordan and I first starting dating (and seemed to have more of a life and time) we would get up in the morning on Thanksgiving, and turn on the parade (I see you Angela Beckley) and pop open a special bottle of bubbles and get to cooking. What a fabulous tradition we started that still brings us so much joy. Accidental and unexpected tears in my eyes as I recall these memories, because you truly never appreciate a moment for what it is until it becomes just that…a beautiful memory. This year will be different, but we will make the best of it and be grateful for our many blessings. Maintaining old traditions and setting new ones are what life and cherishing it are about. I find that to celebrate something helps get you even more excited for a task…I highly recommend it. Yes, we often-times show up to dinner a little rosier in the cheeks than normal…but then again, isn’t that what life is about? Truly living it, each and every step of the way that you possibly can, and celebrating each moment for what it is worth.

Ok, where was I? This dish is fantastic. It looks fancy, sounds fancy, tastes even fancier, and is really quite simple to make, albeit a smidge labor-intensive. I highly recommend enlisting a sous chef for the chopping, if you don’t have a food processor. It will make your life easier and you can then say it was the easiest and quickest recipe you ever made. Definitely a dish to dog-ear if you ever want to impress someone…but more importantly for someone that you love to make their tummies happy. This could also go beautifully with roasted beef tenderloin (my go-to recipe, coming in December) or as I mentioned works wonderful with eggs and a crisp glass of bubbles or white wine. I hope you take my word on this one, and trust me. If you don’t, please let me know…I will be shocked. Think goopy, cheesey, amazing mess on a plate. But it looks a little nicer with the panko.

As for the dill dip, it is a classic good ole’ recipe from a million years ago. Torn from a small spiral bound, tons of food stains/splashes on the cover, cookbook that I think was from a junior league cookbook or some sort of sorority back in the 80’s…anyway, it is amazing. It is one of my favorites, and I make it every holiday. I actually save it for Thanksgiving and Christmas because I love it so much…but is fantastic for picnics, potlucks and the like. Perfect with fresh crisp veggies or pita chips, and keeps for DAYYYYYSSSSS. Oh…and you can’t mess it up. Literally. Believe me, I ‘ve tried. Hope you enjoy.

As always, so much love coming from our kitchen to your home. Stay safe and take care of one another.

Cin Cin,

Sayre
Owner, MARKET

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Brussels Sprouts Gratin

• 1 Bottle of your favorite pagne, iced down SUPER cold
• 1 ½ lbs of brussels sprouts, trimmed
• 1 ¼ cup heavy cream (don’t sub with milk!!)
• ¾ cup of panko breadcrumbs
• 4 Tbsp. butter
• 2 large shallots, sliced
• 1 ¼ cups grated Gruyere cheese (can sub with Swiss cheese if need be)
• ¼ tsp nutmeg
• Kosher salt + pepper
• ½ cup freshly grated parmesan
• 2 tsp fresh rosemary, chopped
• ½ tsp of garlic powder

PREPARATIONS & INSTRUCTIONS

-Ice down a fantastic bottle of bubbles. Pop the cork, relish in the beautiful noise it makes…pour a glass. Take two, full sips prior to starting cooking. Give thanks. In the food you are about to cook, the family you have that will love it, the home and kitchen you are in to prepare this meal…and so many other good tidings 😊 Now. Get to cookin’. (this step is crucial, don’t skip it)

-Set your oven to 375 degrees. Rinse and trim brussels. Either put into a food processor with a slicing blade, or hand slice thin. Slice shallots thin after peeling. Combine with brussels.

-In a large, deep pan, melt butter of medium heat until melted and set aside 1 Tbsp for later. Add brussels, shallots, salt and pepper to taste and toss to combine. Cook until everything is thoroughly cooked and starting to brown on the edges. Remove pan from the heat.

-In a separate pan, add cream, gruyere, and nutmeg (can leave nutmeg out) and melt the mixture, stirring constantly with whisk so as not to burn. Do NOT boil. Should take about 4-5 minutes. Fold in brussels sprout mixture, and continue folding until well mixed.

-Add the panko, parmesan and rosemary to reserved butter and mix thoroughly. Top the sprout mixture with the panko mixture.

-Bake, in the middle rack until the crumbs are browned and the sprouts are tender, 10-15 minutes.

• 1 Bottle of your favorite pagne, iced down SUPER cold
• 1.5 cups sour cream
• 1.5 mayo (just always be sure these measurements are equal parts)
• 3 Tbsp. Dill Weed
• 1 Tbsp. grated red onion
• 3 Tbsp. FINELY chopped FRESH parsley
• 1 ½ Tbsp seasoning salt

-Mix all together. The longer it sits in the fridge, the better. I try to make it 1-2 days ahead of time.

VEGGIES FOR DIPPING:

Grape tomatoes, cucumber spears, seeded and peeled, mini carrots, rinsed cauliflower, broccoli florets, hearts of palm and celery.