Saturday, November 26, 2011

delicata rissoles ~ maple cream

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what's a rissole? the name comes from the french word rissoler, meaning "to brown."

don't you feel fancy just seeing that word - sometimes we all need a little fancy in our lives

delicata rissoles were not on my original menu for thanksgiving, however after making & devouring a sample on wednesday they were too good not grace the thanksgiving table

mmm hmmm - i know it is shocking, but i actually deviated from my pre-planned for over a month, strategically assembled thanksgiving menu




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better yet- the delicata, brussel sprouts, onions and maple syrup that are featured in this recipe are in season - perfect for you & for your local farmer


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delicata squash is wonderful, having a taste similar to sweet potatoes  the delicata is sure to appeal to everyone at your holiday table
not a fan of brussel sprouts - well this recipe may change your mind
roasting the brussel sprouts enhance the sweet nutty  flavors of this powerhouse veggie
they are hidden inside the rissoles so you don't even need to share with your guests (unless of course you have a guest that is allergic, you don't want the most memorable part of your holiday dinner be aunt marge diving across the table stabbing uncle george with the eppi pen)
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delicata and brussels are roasted together with a smidgen of onion until soft

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almost too pretty to eat

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your brussels will turn a beautiful shade of emerald green with highlights of caramelization

utter perfection

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pecans are finely ground and combined with spelt flour creating an irresistible crunchy coating

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pan fried in vegetable oil is the best way too go- if you are not a fan you can always coat, spray with oil and bake....however you will not get the same creamy interior and super crunchy exterior



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served with maple cream along with an additional drizzle of maple syrup, you are sure to please every guest at your table
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delicata rissoles ~ maple cream
makes 8 rissoles - serves 4

you will need:
  • 1 medium delicata squash
  • 1 cup brussel sprouts
  • 1 tbsp onion diced
  • 2 cups basmati rice, prepared according to directions
  • 3 sprigs of thyme
  • salt
  • olive oil
  • 1/2 cup spelt flour
  • 1/2 cup whole pecans finely ground
  • canola or vegetable oil for pan frying
  • 1 tbsp ground flax + 5 tbsp warm water
  • 1/4 cup sour cream + 1 tbsp pure maple syrup
assembly:
  • pre-heat oven to 375*
  • cut the delicate in half lengthwise - discard seeds (seeds can be saved and roasted like pumpkin seeds)
  • trim the brussel sprouts- removing outside leaves and stems - cut in half or quarters depending on size
  • dice onion
  • on a parchment lined baking sheet, place the delicata cut side down - place the onion and brussel sprouts on the same pan and drizzle with olive oil, tossing to coat
  • roast for 30 minutes or until a fork/knife can easily pierce the thickest part of the delicata
  • remove from oven and cool until you can handle without burning your digits
  • in a medium sauce pan, over low/medium heat add olive oil, brussels, onion and rice - scoop out the squash and add to the pan (leaving the skin behind)
  • season with thyme and salt- stir until well combined - remove from heat
  • in a medium bowl combine flour and finely ground pecans
  • in another medium bowl combine water and ground flax
  • heat oil over medium/high heat in a large frying pan - the oil should cover the bottom of the pan
  • a 1/4 cup at a time (more or less as you see fit) create the delicata rissole by shaping into a small round disc
  • dip in flax egg and then dredge in pecan coating - add to pan continue until you have about 4 - 5 frying in the pan at a time, until the delicata mixture is used
  • once golden brown flip (about 2-3 minutes per side) and cook until golden on the other side
  • remove from pan to a plate or other surface lined with (2 paper towels) the rissoles can also be kept warm in the oven (set at the lowest setting) after being on the paper towel for a minute or two allowing some of the oil to absorb into the towel
  • in a small bowl whisk together the sour cream and maple syrup
  • serve warm with maple cream and a sprig of thyme
  • the rissoles can be made up to a day prior - simply re-heat in a 400* oven for approximately 10 minutes or until rissoles are warmed through and "re crisped"
enjoy!












Yum

7 comments:

  1. I've never heard of a recipe even similar to this. I can't wait to try them.

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  2. This is so adorable! Love the recipe, love the photography. Want some right now!

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  3. Wow, what a gorgeous dish with such beautiful ingredients! :) The photography is stunning!
    I'd be very curious to see how the maple plays of the cakes, thanks for sharing!

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  4. I'm not a fan of brussel sprouts, but I think you may have converted me. These look great, I can't wait to try it! Thanks for sharing

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  5. Wow, what a recipe! This is my kind of food. So happy I found your blog!
    xo
    http://allykayler.blogspot.com

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  6. Thank you all for stopping by and for your wonderful comments!

    Ally, I'm glad you found me too!

    Kiri- the maple is amazing with these cakes- it is a must to get the full range of flavors and amazingness!

    Jill- my other half , he is not a fan of Brussels until he tried these at Thanksgiving, he didn't even realize until after the fact they were in rissoles

    Rabbittrick- I stopped bu your blog- you are SO talented, beautiful photography

    Susan- hae fun making these!

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  7. I have never heard of these before, but I can't wait to try them! They sound amazing!

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Thanks for stopping by - your comments make my day!