Brown Butter Potato Puree
Serves 6-8

3 pounds potatoes, Yukon gold
1 pound butter
Milk, as needed

Peel the potatoes and cut into uniform sizes. Place into a pot of cold water and cook until tender to a fork. While they are cooking, place the butter in a saucepan and brown, while whisking continuously to ensure even browning. Pull off heat immediately as the butter turns bronze, as the butter will continue to brown as it cools. Strain the cooked potatoes and run through a food mill, or mash into a pot. Heat up 1.5 cups milk. Whisk in the browned butter and use the milk as needed to keep the potatoes from being greasy. Season with salt and pepper and serve hot.

Brussel Sprout Brulee

2 pints brussel sprouts
2 oz duck fat or olive oil
Cane sugar as needed, or substitute white sugar if needed
Lemon zest of 1 lemon
Kosher salt

Heat the rendered duck fat, or olive oil, in a saucepan and add brussel sprouts. Roll around for 1 minute. Place into a 350 F oven. Cook for about 5 minutes and cool down to room temp. Split the brussel sprouts from the stem end in half. Prepare a saucepan by lightly brushing room temp butter in a thin even layer on the bottom. Add a handful of sugar and to roll around to coat the bottom of the pan. Shake out excess sugar and then place the brussel sprouts sliced side down on the prepared side of the pan. Place over medium heat and cook until the sugar caramelizes and forms nice crust on the cut side of the brussel sprouts. Flip over and move to a serving tray, while the sugar is still hot sprinkle kosher salt over the caramelized sides of the brussel sprouts and then sprinkle lemon zest over the tray, serve warm.

Cider Braised Endive with Rosemary

3 Belgium endive, sliced in half from the root end
2 cups fresh apple cider, which has been aged two weeks in the refrigerator
1 T of cider vinegar
Splash of jack Daniels
Kosher salt
Olive oil
Lemon juice (of 1 lemon)

Prepare shallow saucepan by brushing a thin even layer of room temperature butter. Add sugar and coat the bottom of the pan then shake out excess. Place endive spears cut side down. Place over medium heat and cook until nicely caramelized, flip over and brown the other side of the endive as well. Deglaze the pan with the cider vinegar, Jack Daniels, and apple cider. Cover with a piece of parchment paper and then place in a 325F oven and cook until tender (about 15 minutes). Once tender, remove from oven and move the endive spears to a serving tray and sprinkle with salt. Chop enough rosemary to yield 1/2 T of rosemary and add to 1 oz olive oil, and then pour the rosemary oil over then endive then the hot braising liquid. Serve.

Pomegranate Glazed Shallots

28 medium sized peeled shallots with root trimmed off
1 quart of fresh pressed pomegranate juice or bottled
2 oz red wine vinegar
4 sprigs of thyme
Black pepper
2 T butter

Melt the butter in a shallow saucepan. Add the shallots and sweat over low heat until just softened. Deglaze with red wine vinegar. Add the pomegranate juice. Place a piece of parchment paper over the top of the shallots and reduce the juice over medium heat until the liquid forms a nice glaze. Once glazed, add the chopped thyme and season with salt and black pepper. Serve immediately.