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Brunchlab | Brunch – it's what's for dinner

Brunch – it's what's for dinner. Reverse-Engineering a Favorite: “Alta” Roasted Brussel Sprouts with Apple and Creme Fraiche. January 9, 2014. Around my house these are just known as “The Brussels Sprouts” because it’s the way we always have Brussels Sprouts. It’s an unlikely combination of roasted sprouts, pistachios, a fresh apple and a sauce made with balsamic vinegar, honey and creme fraiche. The recipe comes courtesy of Alta. 10 oz Brussels sprouts, tough stem removed and halved. After 15 minutes, r...

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Brunchlab | Brunch – it's what's for dinner | brunchlab.com Reviews

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Brunch – it's what's for dinner. Reverse-Engineering a Favorite: “Alta” Roasted Brussel Sprouts with Apple and Creme Fraiche. January 9, 2014. Around my house these are just known as “The Brussels Sprouts” because it’s the way we always have Brussels Sprouts. It’s an unlikely combination of roasted sprouts, pistachios, a fresh apple and a sauce made with balsamic vinegar, honey and creme fraiche. The recipe comes courtesy of Alta. 10 oz Brussels sprouts, tough stem removed and halved. After 15 minutes, r...

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Brunchlab | Brunch – it's what's for dinner | brunchlab.com Reviews

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Brunch – it's what's for dinner. Reverse-Engineering a Favorite: “Alta” Roasted Brussel Sprouts with Apple and Creme Fraiche. January 9, 2014. Around my house these are just known as “The Brussels Sprouts” because it’s the way we always have Brussels Sprouts. It’s an unlikely combination of roasted sprouts, pistachios, a fresh apple and a sauce made with balsamic vinegar, honey and creme fraiche. The recipe comes courtesy of Alta. 10 oz Brussels sprouts, tough stem removed and halved. After 15 minutes, r...

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brunchlab.com

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earl grey | Brunchlab

http://www.brunchlab.com/tag/earl-grey

Brunch – it's what's for dinner. Tag Archives: earl grey. Earl Grey Tea Cookies. December 29, 2013. Yes, cookies made with Earl Grey tea. In fact, made with ground-up tea leaves. The recipe says to use tea from tea bags, but I use loose leaf (which I get from Two for The Po. T) and grind it up with a mortar and pestle. These are icebox cookies – you make the dough, roll it into a cylinder, and then freeze it. You can slice off a few slices and have fresh cookies whenever you want. Earl Grey Tea Cookies.

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admin | Brunchlab

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Brunch – it's what's for dinner. All posts by admin. Reverse-Engineering a Favorite: “Alta” Roasted Brussel Sprouts with Apple and Creme Fraiche. January 9, 2014. Around my house these are just known as “The Brussels Sprouts” because it’s the way we always have Brussels Sprouts. It’s an unlikely combination of roasted sprouts, pistachios, a fresh apple and a sauce made with balsamic vinegar, honey and creme fraiche. The recipe comes courtesy of Alta. 10 oz Brussels sprouts, tough stem removed and halved.

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Uncategorized | Brunchlab

http://www.brunchlab.com/category/uncategorized

Brunch – it's what's for dinner. Reverse-Engineering a Favorite: “Alta” Roasted Brussel Sprouts with Apple and Creme Fraiche. January 9, 2014. Around my house these are just known as “The Brussels Sprouts” because it’s the way we always have Brussels Sprouts. It’s an unlikely combination of roasted sprouts, pistachios, a fresh apple and a sauce made with balsamic vinegar, honey and creme fraiche. The recipe comes courtesy of Alta. 10 oz Brussels sprouts, tough stem removed and halved. After 15 minutes, r...

4

historical | Brunchlab

http://www.brunchlab.com/tag/historical

Brunch – it's what's for dinner. December 20, 2013. Since I just posted the Brandy Milk Punch, here’s another 18th-century American recipe featuring nutmeg. The recipe comes courtesy of The History Kitchen. Reverse-Engineering a Favorite: “Alta” Roasted Brussel Sprouts with Apple and Creme Fraiche. Earl Grey Tea Cookies. Ginger Molasses Crinkles (and some notes about molasses). Proudly powered by WordPress.

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Rosemary Lemon Gimlet | Brunchlab

http://www.brunchlab.com/rosemary-lemon-gimlet

Brunch – it's what's for dinner. December 10, 2013. This cocktail was inspired by having some fresh rosemary and half a bottle of vodka that we wanted to do something with last year before the New Years Brunch. A standard gimlet is equal parts gin and lime. Instead we used rosemary-infused vodka, lemon, and a little simple syrup to cut the tartness of the lemon. To make 1 cocktail:. 2 oz rosemary-infused vodka. Juice from half a lemon. Ben Franklin’s Milk Punch →. Leave a Reply Cancel reply.

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Brunchlab | Brunch – it's what's for dinner

Brunch – it's what's for dinner. Reverse-Engineering a Favorite: “Alta” Roasted Brussel Sprouts with Apple and Creme Fraiche. January 9, 2014. Around my house these are just known as “The Brussels Sprouts” because it’s the way we always have Brussels Sprouts. It’s an unlikely combination of roasted sprouts, pistachios, a fresh apple and a sauce made with balsamic vinegar, honey and creme fraiche. The recipe comes courtesy of Alta. 10 oz Brussels sprouts, tough stem removed and halved. After 15 minutes, r...

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