Brussels Sprouts with Maple Syrup (Or Recipe #472 for Brussels Sprouts)

I have a confession: I’m obsessed with Brussels sprouts.

I also love broccoli and cauliflower, which probably makes me certifiable, but I don’t care. Since I eat them on the reg, I’m always looking for new ways to spruce them up.

Pizzeria Mozza used to have a killer Brussels sprouts pizza with bacon, but they took it off the menu. (Mario Batali and Nancy Silverton did NOT consult with me first. It was criminal.)

At least they still have the Pizza Bianca with sage and truffle cheese or I’d have to find another delivery service that charges me $35 for four slices of pizza.

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I’d probably pay $50 for the sausage and sage, but don’t tell Mario.

I digress….

Back to Brussels sprouts. Some of the variations I’ve whipped up include: bacon, onions, and truffle salt. (NOT together, obviously.)

Recently I tried maple syrup, and I’m pleased to report it was delicious. I think I may experiment with pecans and maple syrup for Thanksgiving.

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Simple, delicious, and not too sweet.

If you want to give it a shot, here’s the recipe.

Another confession? I left out the herbs because I didn’t have any on hand, but I bet it would be awesome if you added them.

And my final confession? I love a Bieber song.

Sure, it is a collaboration with DJ Snake, but it’s still the Bieb… and I LOOOOOVE it.

Here it is.

 

 

 

 

‘Cuz Candied Bacon (Or Kinda Low Carb Maple Candied Bacon with Cayenne)

Last week I candied bacon because… well, bacon + maple syrup + maple sugar + cayenne = SUPERFREAKINGAMAZING in Your Mouth.

If the idea of candied bacon makes you like this:

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There’s maple sugar and cayenne on this?

You need to trust me and make some anyway because, eating it made me do this in my kitchen.

I am not mentally ill. I swear.

I am not mentally ill. I swear.

It also converted this guy into a carnivore.

It was so good it converted this guy into a carnivore.

So long leafy plants!

I have my writers’ group tonight, so I think I’m going to make another batch. (The first one didn’t last long.)

If you want to make some yourself, here’s how I did it:

SPICY MAPLE CANDIED BACON

1/2 C Maple Syrup, Grade B
2 tsp Dijon Mustard (I used Grey Poupon)
4 tsp Maple Sugar*
1/2 tsp Cayenne
16 oz Bacon, Thick Cut

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and place a metal drying rack on top of the foil.

Mix the first four ingredients together. Place the bacon strips on top of the drying rack. Using a pastry brush, paint each strip of bacon with the glaze.

Place in the oven and bake for about 10-15 minutes. Using tongs, flip the bacon over and paint on the remaining glaze. Bake for another 10-15 minutes, or until you achieve desired crispiness.

Try not to burn your fingers by eating it while it’s still hot. You need to allow it to cool on the rack, but it’s hard to wait!!!

*Maple sugar is lower on the glycemic index than regular brown sugar and can be found at specialty stores. If you can’t find maple sugar you can substitute coconut sugar. If you don’t care about the glycemic stuff, it’ll work with brown sugar for sure.

Oh, Canada! (Or How to Make a Bacon Old Fashioned)

While Americans are getting ready to celebrate our independence on Thursday by launching explosives into the sky and burning the tips of our fingers off with sparklers, our neighbors to the north are already celebrating their independence today. July 1 is Canada Day, and as such I’d like to take a moment to recognize all of the wonderful things the neighbors to the north have given me like maple syrup, malt bread, and Carly Rae Jepson.

Actually, it also gave me my mother and her fabulous family, as well the opportunity to make an ill-advised Fendi purchase at the Duty Free in Windsor while legally intoxicated at 19 years of age.

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#drunkendutyfreepurchase #ididdumbstuffincollege #toomanyloonies #istillwearit #rationalizationsrule

In addition to marveling that I’m still wearing that watch five fifteen years later, I’ve also been reflecting on the many differences between my homeland and that of my mum today.

Without getting too bogged down in philosophy or ideology, I think it’s sort of like this: America is like the older sister who had to break in her strict English parents so that her little sister had it easier when her time came to rebel. We had to sneak out of our bedroom late at night to see a boy throw a temper tantrum in the Boston Harbor over the tax on tea so our parents were prepared when our younger sister nicely, politely, with her hands folded asked, “May I please be excused from the table?” 100 years later.

At the risk of sounding like an American a$$hole, I’d like to say…

You’re welcome, Canada.

I really love you. I do. So today I honour you by putting an unnecessary “u” in that word, and by pouring the maple syrup my grandmother purchased in Ottawa into my bacon-infused bourbon to make a bacon old fashioned.

Bacon Old Fashioned from Dogs Dishes and Decor

Behold, there’s bacon in my bourbon.

If you want to make your own, you can find the recipe here. In a vain attempt to make it a little healthier and slightly more Paleo-friendly, you could cut back a bit on the maple syrup and use reduced sodium bacon. Or you could say, “Screw it. I’m just going to put all kinds of unhealthy stuff in my body right now for fun. And not stressing about it will be better for me than any attempt to make it healthy.” #sothere

Now if you’ll excuse me, I’m going to sip my unhealthy concoction, crank up the Call Me Maybe, and scour the internet for a malt bread recipe, ‘cuz you just can’t find that junk here and it’s made of amazing. I’d pay Fendi-level Loonies for it….

Oh, and just in case bourbon’s not your bag and you’re looking for another way to get your maple syrup on, check out this recipe for flourless maple cookies on Things My Belly Likes. They’re gluten free and #iwanttomakethem.