Celebrate The Season With Holiday Recipes From Wickwood Inn
“Knock, knock!” “Who’s there?” “Arthur.” “Arthur who?”
“Arthur any leftovers?”
Maple Balsamic Brussels Sprouts
These have become favorites at Wickwood of even those who claim not to care for Brussels Sprouts. They are surprisingly addictive and definitely delicious. Here’s to forming a healthy new eating habit!
Serves: 4 as a side-dish or 8-12 as an hors d’oeuvre
1 pound Brussels Sprouts
1-2 tablespoons olive oil
Freshly ground black pepper
2 tablespoons Maple Syrup
2 tablespoons Balsamic Vinegar
Zest of 1 orange
- Preheat the oven to 350°F. Trim the Sprouts of their base and any wilted/damaged leaves. Halve the smaller, quarter the larger. Place in a baking pan and toss lightly with olive oil. Season with pepper. Roast for 30 minutes (tossing after 20 minutes) until tender when pierced with a fork (length of time depends on how dense the Sprouts are).
- Meanwhile, simply mix the syrup and vinegar together in a small bowl. When the Sprouts are tender, coat them with one tablespoon of the liquid at a time. You’ll want to coat them, not drown them. Season again with pepper and salt. Sprinkle with orange zest, and serve immediately either with toothpicks for hors d’oeuvres, or as a side dish.
The Ultimate Butterball Cookie | Original Silver Palate Recipe
While there are many versions of this cookie, often called “wedding cookies,” this one has long been a Rosso family holiday tradition. Quite objectively, we think it’s the best we’ve ever tasted. The secret is the honey, even though you hardly know it’s there. That, and baking the cookies to an ever so slight golden brown so they take on a nutty flavor. Rolling them twice in the powdered sugar is another little secret. There’s little reason to save them for just one season of the year. Store in a tin and they’ll keep for several weeks … if you can resist them that long!
- 8 tablespoons (1 stick) unsalted butter, at room temperature, plus extra for greasing the cookie sheets
- 3 tablespoons honey
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup shelled pecans, chopped moderately fine
- 3/4 cup confectioners’ sugar
- Preheat the oven to 300 degrees F. Grease one or two cookie sheets.
- Cream the butter. Beat in the honey; gradually mix in the flour and salt, then the vanilla. Add the pecans. Wrap the dough in plastic and chill for 1 hour.
- Form the balls by hand, the size of quarters. Place 2 inches apart on the prepared cookie sheets. Bake until golden brown, 35 – 40 minutes.
- Remove the cookie sheet from the oven; as soon as the cookies are cool enough to touch, roll in the confectioners’ sugar. Allow to cool and roll again in the sugar.