NOV '09 - The Nyack Villager

Viviane’s
Kitchen
by Viviane Bauquet Farre
As a junior in college and a new immigrant
to this country, I was quick
to adopt anksgiving as my favorite
holiday. We Americans may have
inherited this ritual of giving thanks
from the Pilgrims, but throughout
history people of all nations have
celebrated harvest time with a feast. Now that’s
where I get very excited about this special holiday.
Cooking being my passion, having the
chance to make a feast is something I anticipate
with great joy each year.
When planning my own anksgiving menu, I
follow the original spirit of this special holiday
and let the abundance of the harvest itself guide
me. Since I do most of my shopping at our local
farmers’ markets from spring through fall, I’m familiar
with the gorgeous produce they offer and
the succession of crops.
Even at the end of November,
there’s still a marvelous assortment
of fresh veggies & fruits to choose
from: Brussels sprouts, cauliflower,
gorgeous red beets, leafy greens,
pumpkins and winter squashes,
apples and pears— the list goes
on and on, and out of it my
menu takes shape beautifully.
is month, I’d like to share a
side dish that always ends up on
my anksgiving menu: Maple-
Glazed Brussels Sprouts with Chestnuts. Sautéed
until their natural sugars are caramelized and
glazed with a splash of maple syrup, this dish is
truly irresistible. And for a complete anksgiving
menu (twelve recipes & wine pairing) visit my
website, www.foodandstyle.com and be inspired
to create a anksgiving feast as delicious as it is
joyful—in the true spirit of giving thanks.
Viviane Bauquet Farre is a chef, food writer and blogger living
in Piermont. She offers private, hands-on cooking
classes. You can contact her at (845) 365-1599, or visit her
website at www.foodandstyle.com for her fun and informative
cooking videos and much more. ❃
MAPLE–GLAzEd BRUSSELS SPROUTS WITH CHESTNUTS serves 8
• Ingredients
1 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts, ends trimmed and cut in
half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars—broken in 1/2”
pieces (use your fingers)
3 large shallots—skinned, quartered and finely
sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste
• Method
Step 1: Fill a large bowl with cold water and
several ice cubes.
Step 2: Fill a medium heavy bottom soup pot
with water and bring to a boil. Add the salt and
blanch the Brussels sprouts for 4 minutes until
tender. Scoop them out with a slotted spoon
and transfer to the ice water bath until cool.
Drain on paper towels. Once dry, transfer to a
bowl and set aside.
Step 3: Heat a large heavy-bottom skillet over
high heat. Add the butter, olive oil and maple
syrup, stir well. As soon as the butter is melted,
add the Brussels sprouts and chestnuts and toss.
Sauté for 3 to 4 minutes until golden-brown,
tossing only occasionally. Add the shallots and
sauté for 1 to 2 minutes until shallots have softened.
Sprinkle with salt and pepper, toss again,
remove from heat and serve immediately.
© 2009 Viviane Bauquet Farre – food & style NY
LLC
14 The Nyack Villager November, 2009
COMMUNITY NOTES
Tell e Nyack Villager and we’ll tell the world
Deadline for December Community Notes: Nov 15.
e-mail to info@nyackvillager.com
PIERMONT FARMERS’ MARKET
• Migliorelli Farm Golden Delicious Apples and
pear and apple cider.
e market is on Sundays, rain or shine, thru Nov
22, 9:30am to 3pm in M&T Parking lot, Ash
St.& Piermont Ave. Info: (914) 923-4837.
NYACK FARMERS’ MARKET
Continues ursdays 8am to 2pm thru Nov 25,
rain or shine in the Riverspace parking lot on Main
St. Info: 353-2221
PALISADES CRAFT BAZAAR
Works by women artisans of the Hudson Valley
will be featured at the 3rd Annual Holiday Craft
Bazaar scheduled to take place anksgiving weekend
in Palisades, NY. Pottery, jewelry, crochet
items, children’s items, soaps, candles, holiday décor
& much more. Hearty soups, breads and pastries,
locally-grown apples and cider to enjoy at the fair
and/or to take home.
Sat, Nov 28 from 10 to 4, Palisades Community
Center, 675 Oak Tree Rd. Info: (845) 398-2521
or visit PCC@palisadesny.com
ST. ANN’S CHRISTMAS BAZAAR
Handmade jewelry, knit & crocheted items, handbags,
candles, sports items, cosmetics, local
photographs (including photos of the old Nyack
High School), homemade chocolates, baked
goods, gift baskets, raffles, door prizes, a white elephant
room and much more.
Please come and join in on the fun!
Sat, Nov 14 from 10an to 4pm at St. Ann’s
School Cafeteria, 16 Jefferson Street, Nyack.
Info: 358-4707 or stannsbazaar@gmail.com
Community Notes continue on page 16