This sponsored post is brought to you by Salt Creek Grille – Princeton.
Thanksgiving dinner just got better with Salt Creek Grille – Princeton’s Unlimited Traditional Turkey Dinner! Dinner includes oven-roasted, hand-carved turkey with homemade pan gravy, apple-rosemary stuffing, roasted fall vegetables, Yukon gold mashed potatoes, and cranberry sauce. Dark meat available upon request. $35 per person, $18 for kids (12 and under). Call 609-419-4200 to reserve a table or book here!
Recipe: Roasted Brussels Sprouts, Caramelized Shallots, Bacon, and Hazelnuts
If you’re prepping a side, wow your family and friends with this twist on a classic Thanksgiving side dish, by Salt Creek Grille – Princeton Executive Chef Wally Weaver.
Recipe yields ten 5 oz portions
- 4 tablespoons butter
- 6 cups Brussels sprouts, cleaned, blanched, halved and then roasted in a 350°F oven until caramelization is visible
- 4 shallots, julienned and caramelized
- 2 lbs cooked bacon, cut crosswise, about ⅛ inch thick, (save the fat)
- ½ cup hazelnuts (or filberts), skinless, toasted in the oven and cut in half
- Salt and pepper, to taste
- In a deep, heavy-bottomed saucepan, add 4 oz of bacon fat and 2 oz of butter.
- After the butter melts, add all the ingredients to the pan and stir in to mix.
- Saute for 7 minutes, stirring occasionally while the flavors blend together.
- Taste for seasoning and if necessary, season with salt and pepper.
Recommendations from Wine Expert Hugh Preece
Gorghi Tondi Nero D’Avola ‘Palmarés’ extra dry sparkling rosé, from Sicily. Aromas are fresh and delicate, like small fruits of the forest and freshly picked wild strawberries. Palate is intriguing, lively, and well balanced, with pleasing acidity and softness. This is perfect for kicking off the holidays!
Pico Maccario ‘Lavignone’ Barbera d’Asti, from Piedmont, Italy. Playful aromas of wild strawberry, watermelon, cranberry, fresh-cut grass, and river stone meet nose and palate. A refreshing but modest, backbone of acidity supports a round mouth-feel and velvety texture. The dry and balanced finish leaves the palate feeling clean and refreshed.
Botromagno Montepulciano/Nero di Troia blend ‘Rosé di Lulu,’ from Puglia. Highly aromatic, this rosato builds a robust red berry and cherry profile. Expect more of a commanding structure and defined textural elements on the palate.
Salt Creek Grille – Princeton
1 Rockingham Row