PLATTSBURGH — Warm Maple Brussels Sprout is a tasty side dish for this holiday season.
Kathy Murnane serves it up on Thanksgiving.
“I cut it out of a newspaper years and years ago,” said Murnane, who lives in Plattsburgh. “I have had it for a long, long time. I found it one time when I was looking for a recipe, and I said ‘What a great recipe to enter in a contest?’”
She did just that and won the 2011 Press-Republican Recipe Contest and Cookbook.
“We do like brussels sprout. With all these ingredients — maple syrup, walnut and bacon — it really makes it quite special.”
A married mother of three and the grandmother of six, Murnane has a lot of special someones to cook for.
“I love cooking for my grandchildren. They all have their favorite recipes,” she said.
She learned how to cook from the women folk in her family.
“I had a grandmother and three aunts who were just marvelous cooks. I learned a lot from them. My grandmother lived with us some of the time growing up. I just learned to love to cook.”
Murnane grew up in Little Falls. She and her husband, Thomas, relocated to Plattsburgh in 1958 when he took a job as a construction engineer with John J. Harvey Co. to build the North Country Shopping Center.
Thirty years ago, she was a runner-up with her cherry jam, ham and yams dish in a SUNY Plattsburgh cook-off.
“I don’t know where that recipe is,” she said.
With a little looking, she easily locates the recipe for the warm maple brussels sprout.
▶ 2 lbs. brussels sprout
▶ 6 bacon slices
▶ ½ cup walnuts
▶ ¾ cup maple syrup
▶ Salt and pepper to taste
Remove core from sprouts. Cut in half, and slice thin.
Blanche sprouts in simmering water and shock in an ice-water bath.