RECIPES

roasted brussels sprouts and mushrooms with fresh ricotta, cranberries and almonds

1/2 cup dried cranberries
1/4 cup red wine
1/4 cup red wine vinegar
1/4 cup sugar
1/4 t red pepper flakes
3/4 pound brussels sprouts, quartered
1 pound wild mushrooms, sliced
3 T butter
3 T EVOO
1 cup fresh ricotta
1/3 cup toasted sliced almonds
2 T capers salt and pepper
1 T mint, chiffonade

in small saucepot, combine cranberries, red wine and vinegar.  bring to boil.  remove from heat and let sit five minutes.  remove berries and set aside.  add in sugar and pepper flakes and return to boil.  lower heat to medium and let liquid reduce until syrupy, by about 2/3.  remove from heat.  In large sauté pan, heat 1/2 of the butter and olive oil over medium-high heat.  add in brussels sprouts and brown.  reduce heat a bit and let cook until almost tender.  season with salt and pepper.  remove and set aside.  add in the rest of the butter and olive oil over high heat.  add in mushrooms and sauté until lightly browned and almost cooked through.  add back in brussels to finish cooking along with capers and adjust seasoning.  spoon into serving platter.  crumble ricotta on top.  drizzle with cranberry gastrique and garnish with almonds, cranberries and fresh mint.