HOLIDAY SIDES FEAT. BARRELED GIN & RABBIT IN THE RYE
Creamy Brussel Sprouts with Bacon and Barreled Gin
Ingredients
1 tbsp olive oil
1 cup bacon, diced
½ yellow onion, diced
3 oz Dampfwerk Barreled Gin
2 cups heavy cream
salt and pepper
¼ tsp coriander
Directions
Barreled Gin and Creamy Sauce
Heat up a medium sauté pan over medium heat. Add olive oil, then the bacon and sauté until nicely brown.
Add diced onion to the pan and cook, stirring occasionally, until translucent (5 min)
Add Barreled gin to deglaze the pan and cook about 1 min, until reduced by half. Add the cream, salt, and pepper , bring to a simmer. Cook 2-3 min (or until desired thickness)
We like to cook off the barreled gin for longer, as it is higher proof. When you go to smell it, you should smell the botanicals first, not the alcohol. If it still hits the nose, keep cooking on low.
Brussels Sprouts
Peel your brussels sprouts and cut in half.
Place a large pan over medium/high heat. Add the butter and olive oil and cook until the butter released most of its water and begins to brown.
Add the brussels sprouts in an even layer. Don’t touch them, don’t look at them, ignore ‘em. You’ll hear a ton of crackling at the beginning, but it should subside… One minute later, give your brussels sprouts a quick stir, and be conservative with your stirring thereafter.
Add some more salt and pepper and then stir the sauce into your brussels sprouts and simmer for a couple minutes.
Cheers and enjoy!
Stovetop Carrots with Harissa and Rabbit in the Rye
Ingredients
2 lbs carrots peeled
4 tbsp salted butter
100ml rabbit
50ml maple
2 tbsp harissa
2 garlic cloves chopped
1 tsp whole cumin seeds
Salt and pepper to taste
Directions
Heat a large skillet over medium heat and add your butter.
Once butter is melted, add the Dampfwerk Rabbit in the Rye, maple, harissa, garlic, and cumin into the skillet. Bring to a simmer
Add carrots, and let simmer on low-medium for 30 mins, or until soft. The Rabbit in the Rye mixture should cook down into a sauce.
Voila! Enjoy.