{ Brussels Sprouts with Pear and Hazelnuts }

As I look out my home office window this morning while writing this post, it is extremely foggy. The fog is rather soothing for an early Saturday morning. Today is the first day of my seventeen day vacation. It had been a tradition for the last seventeen years to take vacation during the last two weeks of December. It is the time of year that I most cherish.

This time of year is a special time to spend with my family and friends. It is the time to relax, go out and brave the crowds at the mall, see a holiday play at our local regional arts center, clean out my closet, reflect on 2011 and plan for 2012. It is a time of year to simply enjoy and relish in the joy of the season.

Both hubby and I traditionally take the same time off every year. In fact for the last three weeks, when we are getting ready in the morning, we do the countdown. When we started, it was 15 more days of work; then quickly yesterday had finally arrived – our last day of work and first day of vacation was reality. Yippee!

We have planned many events, but also to have complete relaxation days of simply watching movies all day. Do you have any fun plans for the last two weeks of 2011?

My book club recently had our annual holiday dinner and we ventured out to a wonderful restaurant, Postino. All of the dishes are inspired by the Italian countryside. Quite frankly, I am never disappointed by the innovative dishes on the menu. Postino’s chef, Stewart Beatty consistently adds a creative spin to Brussels sprouts and this last visit to Postino inspired make my version of Brussels Sprouts with Pear and Hazelnuts.

If you love to read or belong to a book club, thought I would pass along a recommendation. We just finished “Next to Love” which was a easy read, quite enjoyable and would recommend if you like love stories based in the WW2 era. Our next selection is by Stephen King – “11/22/63” about a man who goes back in time to prevent the JFK assignation. I am not typically a Stephen King reader, but this book intrigued everyone in our book club. Let the reading of the 849 page novel begin!

Brussels Sprouts with Pear and Hazelnuts

4 C. Brussels Sprouts, cut in half
2 Bosc Pears, peeled and diced
1 T. Dijon mustard
½ C. Sauvignon Blanc
½ C. Hazelnuts, slightly roasted and cut in half
2/3 C. Pecorino Cheese, grated
Olive oil
Salt and pepper

In a skillet, add 1 tablespoon of olive oil to the pan. Let hear on medium high, add the diced pears and cook until lightly browned. Remove from pan.

Add about 3 to 4 tablespoons of olive oil to pan and let heat on medium high. Add the Brussels and let cook until golden brown. Season with salt and pepper to taste, and then add the pears back into the pan and let heat through. Taste for the correct seasoning and adjust if needed. Mix the Dijon and Sauvignon Blanc together in a small bowl until combined. Add to the Brussels mixture and let cook until all absorbed.

Spoon the Brussels mixture into a large bowl and sprinkle the hazelnuts on top and then the pecorino cheese. Serve immediately.