WATERTOWN, N.Y. (WWNY) - It’s Easter weekend and, as expected, Chef Chris Manning has some recipes perfect for the occasion.
You can top your Easter ham with an apricot sauce (it’s also good with roast pork or pan-fried chicken breast).
On the side you can serve Utica-style Brussels sprouts that are inspired by the popular regional dish known as Utica greens.
See how it all goes together in the video.
Utica-Style Brussels Sprouts
- 2 tablespoons olive oil
- 2 strips bacon, diced
- 1 pound Brussels sprouts, stemmed & quartered
- 1 cup diced white onion
- 4 cloves garlic, minced
- 1/2 cup sliced mild or hot banana peppers (cherry peppers are traditional)
- 1 cup diced, packed spinach
- 1 cup diced, packed arugula
- Salt & pepper to taste
- Parmesan cheese for garnish
In a Dutch oven or deep-walled sauté pan, sauté bacon in olive oil until bacon is browned. Add Brussels sprouts and cook until they begin to wilt. Add onion, garlic, and peppers and cook until onion begins to wilt. Stir in spinach, arugula, salt, and pepper and toss until greens begin to wilt.
Transfer to serving dish and garnish with Parmesan cheese.
- 1 cup brown sugar
- 1 cup apricot preserves
- 2/3 cup diced dried apricots
- 1/4 cup apricot brandy
- 2 tablespoons Dijon mustard
- Pinch of ground cloves
Bring all ingredients to a boil in a medium-size sauce pan on high heat. Turn heat to low and simmer for about 10 minutes, stirring every minute or two.
Serve warm or chilled with ham, roast pork, or pan-fried chicken breast.