Well, it’s been an exciting season so far. We have new distribution: Cream Wine Company, in Chicago, The Crafty Bartender in Toronto, and Beverages, Etc., in Kansas. And, Forrest and I made a trip to a post-Sandy New York City- luckily, most all of our vendors make it through the storm with little or no damage. We did tastings at Blue Apron Foods, Brooklyn Larder, Stinky, and Brooklyn Farmacy.
|Forrest at Stinky- he’s so into it!|
|Here he is at Blue Apron foods, more contemplative.|
|Our syrups on the shelf at Foragers Market in Dumbo.|
This year, I think I OD’ed on fall’s usual suspects (see this blog post from last year), so I’ve been experimenting with some different autumn flavors. Forrest and I are now obsessed with vegetables roasted in the oven and glazed with Three Chiles Syrup. The recipe is so easy- also try it with asparagus, squash, carrots, or your favorite root vegetable.
Sweet & Spicy Brussels Sprouts
2 cups brussels sprouts, trimmed & quartered
1 tablespoon grated ginger
1 tablespoon grated garlic
1 tablespoon canola or olive oil
salt, to taste
2-3 tablespoons Royal Rose Three Chiles Syrup
Preheat the oven to 400 degrees. Toss the vegetables, ginger, garlic, salt, and oil together in a mixing bowl and turn onto a baking sheet. Roast in the oven for about 20 minutes or until the brussels sprouts are beginning to brown and the leaves are getting crisp. At this point, drizzle 2-3 tablespoons of Royal Rose Three Chiles Syrup over the vegetables and return to the oven for another 5-10 minutes. Enjoy!