Bourbon Bacon Brussels Sprouts Gratin

Doug challenged me to make a Brussles sprouts pie with bourbon, bacon, and molasses. Since I did not have any molasses on hand, and I wanted to finish the sprouts tonight, I took his challenge as a suggestion and made a Bourbon Bacon Brussels Sprouts Gratin in my new pie dish!

Ingredients:

Base:

• 4 slices bacon
• 1/2 medium onion, cut in thin slices
• 1 tablespoon olive oil 
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme
• 1/4 cup chicken stock
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 12 ounces Brussels sprouts, cut lengthwise in about 4 slices
• 3 ounces shredded Swiss cheese

Sauce:

• 1 tablespoons unsalted butter
• 1/4 cup brown sugar 
• 1/4 teaspoon kosher salt 
• 1/8 teaspoon cayenne 
• 1/4 cup bourbon (I used apple flavored bourbon)

Instructions:

1. Preheat the oven to 425 degrees F. Lightly spray a pie pan with cooking spray.
2. In a 12" saute pan over medium high heat, render the bacon until crisp.
   (I used precooked bacon, and crisped it in 2 minutes or so.)
3. Remove the bacon from the pan and let cool.
4. Cook the onions to the pan for about 4 minutes or until softened and beginning to brown.
   (I added about 1 tablespoon of olive oil, since the precooked bacon does not leave much grease.)
5. Add the garlic, and cook for another 1 minute.
6. Place the onions and garlic into a medium bowl.
   (Use one large enough so later you can mix up Brussels sprouts with the onions and bacon.)
7.  Mix spices with the chicken stock.
8. Add 1/2 of butter to the pan and one half the Brussels sprouts.
   (Place the Brussels sprouts flat side down.)
9. Cook the sprouts without stirring for 2 to 3 minutes. 
10. Stir in 1/2 of the seasoned chicken stock.
11. Flip the Brussels sprouts and continue to cook for another minute. 
12. Place the sprouts in the bowl with the onions.
13. Put the remaining butter in the pan, and cook the rest of the sprouts in the same way, adding the remaining stock after the sprouts have browned on one side.
14. Add these sprouts to the bowl with onions and stir to combine.
15. Dice the bacon into small pieces and stir into the sprouts.
16. Melt butter for sauce in the microwave. Stir in the brown sugar, and heat again to melt sugar into butter. Stir in the salt, cayenne, and bourbon.
17. Pour the sauce over the sprouts mixture, and stir to spread the sauce evenly.
18. Place the sprout mixture in the prepared pie pan.
19. Sprinkle the top of the dish with the cheese.
20. Cake for 20 minutes, or until the cheese is melted and beginning to brown on top.
21. Serve warm!

Carole's Notes:

We liked these! The brown sugar and apple bourbon gave the dish a sweet flavor, and the cheese and bacon added nice salty notes.

They would also be good without the cheese on top.

The recipe is adapted from http://abcnews.go.com/GMA/recipe/emerils-brussels-sprout-cheddar-cheese-bake-9046668
and
https://www.foodnetwork.com/recipes/giada-de-laurentiis/bacon-bourbon-brussels-sprout-skewers-2648168
and ideas from Rosellen.