Tim Caschette, executive chef and owner of Avvino, shares two recipes that bring bold flavors to your table this season.
Brussels Sprouts with Pomegranate & Labneh
Serves 4–6
Herb Labneh:
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1½ cups labneh
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¼ cup each parsley, dill, chives, mint, cilantro
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1 tsp garlic, chopped
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Salt & white pepper, to taste
Instructions:
Combine herbs, garlic, and labneh in a food processor until smooth. Season with salt and pepper.
Brussels Sprouts:
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1 lb Brussels sprouts, trimmed and halved
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1 cup pearl onions
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3 tbsp chopped thyme
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2 tbsp chopped oregano
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4 tbsp olive oil
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⅓ cup pomegranate molasses
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½ cup pomegranate arils
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Salt & black pepper, to taste
Instructions:
Heat olive oil in a large pan. Arrange Brussels sprouts cut-side down with pearl onions; season. Cook until dark brown; add thyme and oregano and toss. Spread labneh on the plate, top with warm Brussels sprouts and onions, drizzle with pomegranate molasses and arils.
Chinese Sausage Stuffing
Serves 6–8
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8 cups sourdough, ½-inch cubes
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4 tbsp butter
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1 cup onion, diced
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½ cup celery, diced
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½ cup carrot, diced
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3 tbsp fresh thyme
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3 tbsp garlic, minced
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2 tbsp fresh ginger, minced
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1 cup scallions, thinly sliced
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½ cup bell pepper, diced
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1 cup shiitake mushrooms, thinly sliced
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¼ cup Shaoxing wine
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1 cup Chinese sausage, thinly sliced
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2 tbsp light soy sauce
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2 tbsp dark soy sauce
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2 tbsp honey
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2 tbsp rice wine vinegar
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1 tbsp sesame oil
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3 cups chicken stock
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Salt & white pepper, to taste
Instructions:
Melt butter in a large pot. Cook sausage until golden. Add onion, carrots, celery, mushrooms, bell pepper, thyme; cook until soft. Stir in garlic and ginger, 1 minute. Add Shaoxing wine; reduce by half. Mix in soy sauces, honey, rice wine vinegar, chicken stock, and sesame oil; bring to boil. Stir in sourdough, transfer to a baking dish, and bake at 350-degrees Fahrenheit for 50 minutes.