David and Laura Shea, Applewood’s husband-and-wife team (he’s the chef, she runs the place), heap seasonal favorites upon seasonal favorites. All market-driven, and aided by an old-fashioned secret: lots of butter and cream. It’s Thanksgiving, David says. “Why count calories?”

Ingredients

8 ounces applewood-smoked bacon, cut into ¼-inch lardons
8 ounces butter
½ cup canola oil
3 pounds small Brussels sprouts, cleaned and halved or quartered, depending on size
2 lemons, juiced and zested
Salt

Instructions

Place the bacon in a medium saucepan, and cover with water. Cook over high heat until the water evaporates, then reduce the heat to medium-low and cook the bacon in the fat until it is crisp. Set aside on a paper towel.

Add the butter to a small saucepan, and cook over medium heat until it starts to brown; remove from heat.

Heat a large cast-iron pan over high heat until just smoking, add ¼ cup oil and half the sprouts, and cook for about 2 minutes until the sprouts start to caramelize, stirring occasionally. When caramelized (a little black on the edges is fine), add half the bacon, half the lemon juice, and half the brown butter, and stir together. Reduce the heat to medium; cook until the sprouts are fork tender (about 4 minutes). Repeat with the remaining ingredients. Combine all the sprouts, and toss with the lemon zest. Season to taste, and serve.

(Published 2009)