Recipes

Grilled Brussel Sprouts

Yield:  6

INGREDIENTS:
2 lb. brussel sprouts halved
2 tbsp olive oil (30ml)
salt and pepper to taste
2 cups port (500ml)
bamboo skewers

DIRECTIONS:
Grilled Brussel Sprouts
Soak bamboo skewers in water for one hour.
Place Brussel Sprouts in a bowl.
Pour port over Brussel Sprouts and cover with plastic wrap. Place in refrigerator and marinate for 30 minutes.
Preheat barbeque to 375°F/190°C or high heat.
Thread the Brussel Sprouts onto the skewers.
Place skewers on grill and cook for 2 minutes per side or until Brussel Sprouts are soft.

This recipe is courtesy of Lynn and Bruce Hudson.  Lynn is a valued Retail Sales Associate and a very talented artist.

Mussels Steamed in Muscat

INGREDIENTS:
Butter
1 Carrot diced
1 Onion diced
1 Red Pepper diced
4 Garlic cloves miced
1Lemon sliced
2 cups Eagle Tree Muscat (just ensure there is adequate liquid in the pan for steaming)
250 ml Cream
Fresh chives and parsley

DIRECTIONS:
In a large fry pan, saute the first 6 ingredients.  Add the wine and mussels, increase heat and cover.  Cook until the mussels open.  Finish with a dash of cream and a sprinkle of chopped chives and parsley.

This recipe is courtesy of Maureen Holmes who recently joined the Jost team and has become invaluable to everyone.