Chef Bob Burns, CEC AAC Austin Country Club Recipe from WA Luncheon, October 2013 For the October 2013 WA luncheon, we served Smoked Pork Tenderloin with an apple cider reduction. Crispy Brussels Sprouts and the traditional German potato dish Himmel und Erde were the popular side dishes with the entrée. Crispy Brussels Sprouts 4 Portions Ingredients 20 medium Brussels sprouts ½ teaspoon black pepper 3 cups rice bran oil or canola oil 3 tablespoons Caraway Caramel 1 teaspoon salt Method Wash and dry sprouts. Trim bottoms. Cut an “X” in bottoms to one-forth of the depth of the sprout. Heat oil in a 2-quart sauce pan or wok to 350 °. Deep fry sprouts until crisp and dark golden brown, about 5 minutes. Drain on paper towels and season with salt and pepper. Toss with Caraway Caramel and serve. Caraway Caramel ¼ cup white granulated sugar 1 teaspoon coarsely ground black pepper 2 tablespoons water 2 teaspoon fish sauce (optional) 1½ teaspoon coarsely ground toasted caraway seeds Method Boil sugar and water until mixture becomes a light caramel color. Carefully add all ingredients. Transfer to a cold glass bowl. Himmel und Erde (Heaven and Earth) 4 Portions 1 pound golden potatoes 1½ Granny Smith apples ½ cup half and half 2 teaspoons unsalted butter 2 tablespoons unsalted butter Salt and white pepper to taste Salt and white pepper to taste Pinch of freshly grated nutmeg Continued on page 2 1 Chef Bob Burns, CEC AAC Austin Country Club Recipe from WA Luncheon, October 2013 Crispy Brussels Sprouts and Himmel und Erde, Continued Method Peel potatoes and boil in salted water until soft. Drain well and put through a ricer. Heat half and half until warm and add to potatoes along with 2 tablespoons butter, and salt and pepper to taste. Keep warm. While potatoes are cooking, peel and core apples and cut into ½” cubes. Melt 2 teaspoons butter in a heavy sauté pan. Add apples and simmer until tender. Season with salt and pepper to taste and nutmeg. Fold into finished potatoes and serve. 2 .