A Taste of Pennsylvania Cookbook

Caramelized Brussel Sproutsand ApplesAPPLE DAYCaramelized Brussel Sproutsand Appleswith White Wine Poached Apples, Apple Ciderand Apple Brandy Reductionpresented by Jason ClarkChef, Final Cut SteakhouseBring a saucepan of salted water to a boil,add the parsnips, and cook until tender,about 5 minutes. Immediately transfer theparsnips to a bowl of ice water. Once cool,drain and pat dry.Bring a saucepan of salted water to a boiland cook the brussel sprouts until tender,about 4 minutes. Immediately transfer theBrussels sprouts to a bowl of ice water.Once cool, drain and pat dry.Melt 2 tablespoons of the butter in apan over high heat. Add the apples andsugar and cook until the apples beginto caramelize, about 2 minutes. Using aslotted spoon, transfer the apples to a plate.Melt the remaining 1 tablespoon of butterin the same pan and add the pearl onions,garlic, and thyme and sauté for 1 minute.Add the blanched parsnips and brusselsprouts and cook until lightly browned,about 3 minutes. Deglaze with apple ciderand vinegar, scraping up any brown bitsfrom the bottom of the pan. Return theapples to the pan.White Wine Poached Apple SauceCombine the water, wine, sugar in a mediumsaucepan and bring to a boil over mediumheat, stirring to dissolve sugar. Pour intoa metal bowl set over an ice bath to chill.Making the poaching liquid first means youcan put the apple balls directly into the coldsyrup and you will not have to hold them inacidulated water as you cut them.continued next page1⁄2 lb. parsnips, peeled andcut into 1 1 ⁄2-inch pieces1 lb. Brussels sprouts3 Tbsp. butter, divided use2 Granny Smith apples,peeled, cored, and each cutinto 6 wedges1 tsp. sugar1 cup pearl onions, peeledand halved3 garlic cloves, smashed3 fresh thyme sprigs2 cups apple cider1 Tbsp. cider vinegarPOACHED APPLES:1.7 oz. water1.7 oz. Sauvignon Blanc wine1.7 oz. granulated sugar4 honey crisp apples69