Monday, August 25, 2008

Bucky's Brussels Sprouts

So many people have asked why Bucky's Brussels Sprouts creation wasn't included with STATE OF THE ONION's recipes. I've gotten lots of requests.

Thanks to my "ghost chef" Denise Little, we now have Bucky's recipe to share with you. I hope to post this on my website eventually, too.

Here you go!

Bucky’s Brussels Sprouts

These cheesy herbed appetizers will change the mind of any hater of Brussels sprouts.

Preheat oven to 350 degrees F.


Brussels sprouts:

25 fresh Brussels sprouts
4 quarts boiling water
1 tsp salt
2 quarts ice water

Blanch the Brussels sprouts for roughly 4 minutes each by dropping the sprouts 5-6 at a time into a 6 quart pan filled with boiling salted water. After four minutes, remove the sprouts with a slotted spoon, dropping them into ice water to stop the cooking process. Continue until all the sprouts have been blanched. Remove the sprouts from the ice water and let them dry.

Cut off stems from Brussels sprouts. Cut each Brussels sprout in half, beginning at the stem end and cutting down to the top of each sprout. Use a small melon ball to remove the middles of the sprouts. You can reserve these centers for a later use (they are great in soups and casseroles), or toss them. Lay the halved Brussels sprouts on their cut sides down on a paper towel covered surface and allow them to drain while you make the filling (below). Arrange the drained sprouts rounded sides down on a large cookie sheet. You should end up with a tray full of hollowed out Brussels sprouts, hollowed side up. They are now ready to stuff.


4 oz. good feta (goat) cheese at room temperature
3 oz. cream cheese, softened.
2 TBSP fresh dill, chopped (or 1 TBSP dried dill)
2 cloves garlic mashed and minced (or to taste)
½ cup finely chopped walnuts
1 TBSP of olive oil

Mix together ingredients in a medium bowl until combined.


Place a heaping tablespoon full of filling into each hollowed out Brussels sprout. Place the tray of filled Brussels sprouts into the preheated oven. Cook until filling is melted and sprouts are warmed through—about 12-15 minutes. Turn on broiler, cook until cheese filling bubbles and begins to brown—about 1-2 minutes.

Remove from oven and serve warm.


Pattie T. said...

These sound INCREDIBLE! I'm giving a party this Thursday night and may just give these a try. Thanks for posting.

Pageturners said...

Sounds nice, but is it feta (sheep's cheese) or is it goat's cheese?

Julie Hyzy said...

According to a number of sites, Feta was traditionally made with sheep's milk, but now may be made with goat's milk, or with a combination of the two.

Wikipedia says that Feta has at least 70% sheep's milk, but the rest coming from goats.

Hope that helps!

Julie Hyzy said...

Hi Patti!
I hope you enjoy them!
Let me know.


robyn hyzy said...

Hey mom!

It's good to see you're improving your recipes....not only are you making brussels sprouts sound delightful, but you actually use the oven when you pre-heat it this time! Way to go! Thumbs up!!

And I'll hopefully be posting on my blog tonight or tomorrow. No I haven't forgotten about it....

Miss you!

Julie Hyzy said...

Just wait, keep it up and I may try making Nana's version Brussels sprouts when you get home. :::shudder:::