CLEVELAND — On Lunch Break with Jay Crawford on Thursday, Jay and 3News’ Maureen Kyle were joined by Chef Hunter Toth from Hook & Hoof in downtown Willoughby to share his Chef’s Secrets to making amazing brussels sprouts.
Chef Hunter shared the steps to prepare roasted brussels with tahini crema and bourbon cherries, from start to finish, so you can dazzle your dinner guests.
Watch the segment here, and keep reading below for the full recipe:
Roasted Brussels with Tahini Crema and Bourbon Cherries
3 cups sour cream
1/2 cup mayo
1 tbsp lemon juice
2 tsp sherry vinegar
2 tbsp honey
1 tbsp smashed roasted garlic
2 tsp kosher salt
Add all ingredients together in medium size bowl and whisk together.
Bourbon Soaked Cherries
1/2 cup dried cherries
Pinch of cardamom 1 cup water
1 shot bourbon
Heat water, bourbon, and cardamom up to light boil. Pour over cherries in separate bowl. Let soak for at least 25 minutes.
Trim and half brussels
Lightly coat with oil and salt & pepper Spread onto sheet pan (don’t overcrowd as they will steam and not roast)
Roast at 425 degrees Fahrenheit for 8-10 minutes (based on your preference of doneness)
Place Brussels onto serving platter or bowl
Strain cherries from liquid, scatter over the the top
Drizzle with crema, then crushed toasted pumpkin seeds
Dust once more with salt and pepper to your liking
Also lightly dust with sumac for some more color and a hint of citrus
You can lunch with us each day by commenting on our live streams and tweeting with us during the show using #3lunchbreak.
Your involvement is a huge part of the show, so make sure to keep the conversation going for a chance to have your questions and comments shared on the air.
Beginning in January, you can join Jay, 3News’ Betsy Kling and Stephanie at 5 P.M. for What’s New