Editor’s note: Andrea Weigl seeks recipes from Triangle restaurants requested by readers.
Vivace’s Brussels sprouts are delicious! And addictive! Any chance you could get this recipe to share with your readers?
Vivace’s Brussels sprouts appetizer is so popular that we received another request for this exact recipe since Rabin sent us her letter.
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Vivace’s executive chef Nevin Sexton was happy to share it. A Brussels sprouts appetizer has appeared on the North Raleigh restaurant’s menu year-round for about the last four years. However, Sexton explained, the dish changes seasonally and remains a consistent hit with the restaurant’s patrons. (Vivace is owned by Raleigh-based Urban Food Group, which also owns Chow and Coquette.)
“It’s our top three seller,” Sexton explained.
The version Sexton shared appeared on the summer menu; it combines sprouts with diced apricots and pancetta, tossed with a smoked honey vinaigrette and a citrus creme fraiche. The version on the current menu pairs sprouts with diced apples, pancetta, spiced apple and Amaro vinaigrette and lemon cream fraiche.
The restaurant version calls for frying the quartered Brussels sprouts and smoking the honey. We used liquid smoke and sauteed the sprouts to make this easier for the home cook. And if you’ve never made your own creme fraiche, you will be amazed at how easy it is to produce such a delicious ingredient.
Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, The N&O, P.O. Box 191, Raleigh, N.C. 27602; or email email@example.com.
4209 Lassiter Mill Road, Suite #115, Raleigh
Vivace’s Brussels Sprouts with Smoked Honey Vinaigrette
2 cups heavy cream
1/4 cup buttermilk
1 cup honey
3-4 dashes liquid smoke
1 tablespoon Dijon mustard
3/4 cup white balsamic vinegar
1/2 teaspoon chopped fresh thyme
1/2 tablespoon chopped shallots
2 cups blended oil (51% canola oil 49% olive oil)
Salt and pepper to taste
1 tablespoon olive oil
1 pint Brussels sprouts, trimmed and quartered
1/4 cup diced cooked pancetta or bacon
1/4 cup diced apricots
Combine heavy cream and buttermilk in an uncovered glass jar to make creme fraiche, and let sit on the kitchen counter for 24 hours. Once thick, like thin sour cream, add juice and zest from half an orange and a quarter of a lemon. Stir to combine. Place in refrigerator until needed.
Combine honey, liquid smoke, zest and juice from a quarter of an orange, Dijon mustard, vinegar, thyme, shallots and oil in a food processor. Blend until fully mixed. Add salt and pepper to taste. Place in refrigerator until needed.
Heat oil in a large skillet over medium-high heat. Add Brussels sprouts and saute until lightly browned, about 5 to 8 minutes. Place in a large bowl with bacon and apricots. Stir dressing, if it has separated, and add 1/4 cup dressing to Brussels sprouts. Stir until sprouts, bacon and apricots are coated. Season with salt and pepper to taste
For individual servings, place 1 to 2 tablespoons creme fraiche as a base on the plate and top with Brussel sprouts. Or place 1/2 to 3/4 cup creme fraiche on a large platter and top with sprouts to serve family style.
Yield: 4-6 servings.