Dec. 11, 2008— -- Cat Cora is dishing out some delicious recipes for the holidays. From mouth-watering main dishes to delectable desserts, it's all here. Check out more recipes below.
For Cat Cora's Slow Roasted Pork recipe, along with her grandmother's mustard recipe, click here.Try Cat's Grandmother's Sweet Potato Pie recipe.Want more recipes? Check out GMA's Recipe Index.
Serves 4 to 6 Ingredients
3 pounds Brussels sprouts
¼ cup unsalted butter
1 tablespoon plus 1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
4 tablespoons capers
2 tablespoons lemon juice
2 tablespoons grated Parmesan cheese, for garnishDirections
Prepare the brussel sprouts by peeling off the tired outside leaves and cutting off the stem. Mark the core where the stem was with an X using a paring knife. Cut the sprouts in half.In a 4 quart sauce pan bring 2 quarts of water to a boil. Season with 1 tablespoon of salt. Blanch the sprouts for 10 minutes, or until fork tender.In a 10 inch sauté pan, brown the butter and add in the sprouts. Cook on medium high heat, rolling the sprouts in the pan, until the sprouts are caramelized, about 10 minutes.Remove from the heat, and add the capers and lemon juice. Sprinkle with cheese.*Courtesy of Cat Cora