I really think this might be my favorite day of the week, at least in blog weeks that is. This week I was lucky enough to go to a marketing and social media (to blog or not to blog….) conference hosted by The Wedding Salon in New York. Since we moved I don’t get back that often and what I look forward to the most on every trip is the food! If you haven’t been to Alta, GO NOW. It’s a hidden gem on W. 10th Street serving up divine tapas and killer sangria and is hands down my favorite restaurant in the city. So much so that the moment I email Megs, an old coworker from kate, who feels like a little sister, she is on the phone making a reservation (you need them and Amex or cash FYI).
Off the menu I recommend trying all of these: fried goat cheese with lavender honey, Philadelphia truffle surprise (heaven on your lips), lamb meatballs, short ribs, bacon wrapped dates, and the Brussels sprouts. Yep, Brussels sprouts. I promise you even if you hate everything green you will love these. After a long time scouring the web and going back for taste test after taste test I have mastered the recipe at home. Try these tonight!
What do you think about tapas? Please share your favorite tapas restaurants around the country!
Alta’s Brussels Sprouts
- 10 oz Brussels sprouts, tough stem removed and halved
- Extra virgin olive oil
- Kosher salt and freshly cracked pepper to taste
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons pistachios, toasted and coarsely chopped
- 1/2 Fuji Apple, unpeeled and thinly sliced
- 1 tablespoon crème fraîche, or more to taste
- Preheat the oven to 450?F. Toss the Brussels sprouts with enough olive oil to coat, a generous pinch of salt and pepper to taste. Meanwhile, in a small sauté pan, gently simmer the balsamic vinegar with the honey until the mixture has reduced and is slightly thickened, 3-5 minutes. Set aside.
- After 15 minutes, remove the Brussels sprouts from the oven, stir and rearrange with a spoon and test one with a paring knife. If the Brussels sprouts are not sufficiently charred or tender, return to the oven for five minutes. If they appear to be charring too much, reduce the oven temperature to 400?F and continue roasting until they are knife-tender.
- When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, and add the pistachios and apple slices. Pour the reduced balsamic mixture into the bowl and toss to coat evenly.
- Transfer mixture to serving platter and top with a dollop of crème fraîche. Serve immediately, seasoning with more salt if necessary and more crème fraîche if desired.