Brussels Sprouts with a side of Satsumas

Brussels sprouts CAN be delicious....we promise!

Welcome!

We truly hope that you are well, happy and we welcome you back to the safe and open community of “Foodies Across the Pond”. We consider ourselves so lucky to have the friendship and support of an amazing group of fellow foodies!!

We are focusing on “Joy” this week and starting to think about Holiday Season! A perfect time for sharing great food, lively conversation and, of course, lots of laughter with family and friends.

We aim to help you fill that recipe file with ideas of what to cook. We will suggest traditional and new recipes from the UK and USA, using seasonal ingredients, always focusing on flavour, whilst trying to please everyone who gathers around the table.

If you have any special requests or suggestions, this is absolutely the time to let us know, hit the message or chat buttons. We always value your input!

With Thanksgiving only 2 weeks away, how about we kick things off with a couple fun polls! (even if you’re not in the USA, you can still play along!)

Now onto the recipes!

From Jane: Satsuma, Lime and Lemon Marmalade

A great gift idea to set aside ready for Christmas!

If you can, try to source unwaxed fruit, if not give the fruit a good wash in hot water.

• 1 kilo/ 2.2lb satsumas

• 4 limes

• 2 lemons

• 1 ¾ litre / 3 pints water

• 1 kilo / 2 lb sugar

• 6-8 jars sterilised with lids

Instructions: 

Juice all of the fruit and set juice to one side.  Keep all of the pips (seeds) and tie them into a little muslin bag to use in the cooking process later. Leaving out the muslin bag will not be the end of the world, but it does help with the setting process.

Slice/shred the satsuma peel finely. Grate the rind of the lime peel and the lemon. I use a little paring tool which I swear by for this job. Here I am modeling one as a moustache, very fetching!

Put all of the peel into a preserving pan or a thick based large saucepan.  Add water, juice and the bag of pips.

Bring to the boil and reduce to a simmer.  Simmer the peel until it is soft.  This can take some time depending on the size of the slices and the fruit. This is why I add grated rind of lemon and lime rind to this recipe. These take a lot longer to soften and often the satsuma peel can disintegrate while waiting for its fellow citrus pals to soften up!

Do not be temped to add the sugar! Wait until the slices are soft. 

When the slices are soft, stir in the sugar, until dissolved (heating the sugar first can help speed up this process). Increase the heat so that the liquid comes to a rolling hard boil.  Boil until setting point is reached (see below for guidance).

Set the pan to one side to cool for ten minutes.  If you pot too early the peel will rise to the surface. You want it to be suspended in the jelly.  If you don’t have a preserving funnel, decant to a sterilised jug and pour carefully from the jug into the jars.  Seal them and label, adding the date it was made.

From Lisa: Caramelized Brussels Sprouts with Pancetta

Brussels sprouts are, without a doubt, one of my husband’s absolute favorite vegetables. I’m not a huge fan, so I’m always experimenting and looking for recipes that will make me fall in love with them, too. This recipe is an absolute winner! When sprouts are sautéed until golden brown, toasted with salty crispy pancetta, caramelized with sweet tangy balsamic vinegar and then tossed with toasted hazelnuts you will find all the “no thank you’s” will turn very quickly into “can I have some more, please!”.

Ingredients

• 1½ cups fresh bread crumbs (you can also use panko)

• 2 teaspoons thyme leaves, chopped

• 6 tablespoons extra virgin olive oil

• 4 tablespoons unsalted butter

• 2 pounds Brussels sprouts, washed and trimmed (cut larger ones in half)

• Salt and pepper

• 8 ounces pancetta, diced (to save you time, use the pre diced pancetta from Trader Joe’s)

• 3 tablespoons minced shallots

• 1 tablespoon minced garlic

• ½ cup balsamic vinegar

• 1 cup chicken broth

• 2 tablespoons chopped parsley

• Toasted chopped hazelnuts to garnish

Directions

Add bread crumbs (or panko), thyme and 1/4 cup olive oil to skillet. Heat over medium low and toast, stirring until light golden brown, about 3-5 minutes. Set aside.

In a large skillet, cook diced pancetta over medium high heat until almost fully cooked. Remove with a slotted spoon and set aside.

Heat butter and remaining olive oil in the same skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently. Keep cooking until the sprouts start to get golden brown which should take about 10 minutes.

Add pancetta, toss and continue to cook for another 5 minutes until the pancetta is crispy and sprouts are a deep golden brown. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.

Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes.

Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley.

Transfer to a warm serving bowl and sprinkle with reserved bread crumbs and toasted hazelnuts.

Happy Cooking!!

xo

Lisa and Jane

Keep on reading for our paid subscribers content………✨ ✨

• Lisa’s Thanksgiving Checklist — full checklist to keep you organized in the days leading up to (and including) Thanksgiving — what to buy and when, what you can make today to save you time and stress, a timeline for Thanksgiving Day so you can actually enjoy the day with your friends and family!

• Traditional Brussels Sprouts and Chestnuts

• Fennel and Satsuma Salad

• Extra Tips for Making Marmalade

  
  

Thanksgiving Checklist

I LOVE Thanksgiving!! It’s my favorite holiday because it’s literally all about the food! I’ve been cooking Thanksgiving for awhile…..probably 20 years, but who’s counting!…..and, over the years, I’ve picked up ways to keep semi-sane so I can enjoy the holiday instead of get all stressed out.

One of the things I LIVE by is my checklist. Honestly, I’m not the most organized person, but when it comes to hosting parties, especially during the holidays, I’m incredibly organized.

This checklist starts 3 weeks out (and we’re only 2 weeks away now, but don’t worry, you’ve still got plenty of time to plan!) and includes everything from when you should order the turkey, when you should buy non perishables (sugar, flour, etc.), what to make in the days and weeks leading up to Thanksgiving (contrary to popular belief, you don’t have to make everything on Thanksgiving day), and a timeline of Thanksgiving to help you finish up cooking, so you can get dinner on the table AND enjoy time with your friends and family.