Chef Ryan Schumacher from Kelly's at Southbridge shares Thanksgiving appetizer ideas.
Kelly's At Southbridge
1 Tablespoon of oil
2 cups quartered Brussels sprouts
Salt to taste
Pepper to taste
3/4 cup candied Pancetta
1/4 cup chicken stock
In a hot sauté pan add your oil and Brussels. Get a good "char" on the Brussels and add the pancetta. Pour in your chicken stock, reduce until liquid has evaporated and Brussels still have a firm texture. Place on serving plate and drizzle Saba over the top.
Halloumi Cheese Stuffed Cherry Peppers
Cube halloumi cheese, stuff in cherry pepper, skewer and sauté in a hot pan with 2 tablespoons of oil. Cook each side until cheese is soft in the middle. Plate and drizzle balsamic reduction.