It’s been a busy month!
December seems to be a jam-packed month for many, filled with holiday planning, cooking & baking, travelling, year end tasks at work, and so on. December was extra busy for me this year – I started a brand new job just under 3 weeks ago (and happy to report that so far, so good!)
Despite the busyness, I was fortunate enough to get home to visit friends & family this Christmas (lucky, I know!). If your household is anything like mine, food plays a natural part in bringing all kinds of people together. Since being back from Christmas break, the wheels have been turning as to what new recipes we could cook up. This is a classic recipe with a little bit of added flare. Our goal was to create a delicious meal of only locally sourced ingredients – here it is!
Dutch Oven Cornish Hen
- 1 cornish hen (ours was a locally raised bird from Martock Glen)
- Lemon juice
- Spices of choice for dry rub – I used thyme, basil, oregano, salt, pepper, and a touch of brown sugar
Combine all spices & sugar to create dry rub. Use as much as you like of each ingredient – we like to make up enough to have a jar of leftovers for next time. Rub on bird.
Preheat oven to 400F.
Place hen in cast iron dutch oven. Brush with oil and lemon juice until coated.
Roast in oven for about an hour, depending on the size of the bird, or until internal temperature reaches 180F.
Roasted Brussels Sprouts & Bacon Bits
- Brussels sprouts – desired amount
- 2 or 3 strips of bacon – again, Martock Glen has a delicious apple wood smoked cut
- 2 tbsp melted fat – butter, coconut oil, ghee
- Balsamic vinegar
- Sea salt
Chop off the ends and outer layers of sprouts. Cut in half. Wash thoroughly.
In a bowl, toss sprouts with melted fat of choice. Season with sea salt and pepper.
Line baking sheet with tinfoil. Spread sprouts evenly on pan.
Chop raw bacon strips into small pieces. Toss in sprouts.
Put pan in oven on rack below the cornish hen. Remove from oven every 10 minutes, flipping sprouts over. Cook for about 30 minutes, or until sprouts are browning and bacon is cooked.
Before serving, drizzle a small amount of balsamic vinegar overtop.
Homemade Cranberry Sauce
- 1 bag fresh, local cranberries
- 1 c water
- 1/2 – 1 c sugar
Wash cranberries thoroughly.
Bring water & sugar to a boil, stirring occasionally to dissolve sugar. Add cranberries. Continue to boil.
Reduce heat, and simmer for another 10-12 minutes or until cranberries pop.
Remove berries from heat and cool completely. Once at room temperature, chill in the fridge until ready for serving.
Note: sauce will thicken as it cools.
And that’s it!
Typically, I always steam brussels sprouts. But – I recently had lunch at the new Agricola Street Brasserie and ordered a roasted form of sprouts, which also included bacon – yum!
I did my best to recreate that dish here :)
What other ways do you enjoy brussels sprouts?