Brussels Sprouts in Brown Sugar Marmalade

CHEF ARI Weiswasser sources most of his produce at the family-owned biodynamic farm, up the road from his restaurant, Glen ellen Star.

Red Wine Vinegar 2 ½ cups

Liquid Glucose 1 cup

Brown Sugar 1 cup

Bacon cut into small dice, 3 cups

Onion cut into small dice, 1 cup

Brussels Sprouts 2 lbs, halved

Vegetable Oil as needed

Salt to taste

1 TO make the marmalade, reduce the wine, glucose and brown sugar into a thick glaze. Keep warm and set aside.

2 RENDER the bacon until crispy then remove from the pan. Sweat the onion in the bacon fat.

3 DRAIN off fat and fold the bacon and onions through the marmalade glaze.

4 OIL a cast iron pan large enough to fit a healthy portion of Brussels sprouts and heat it in a wood oven or over a hot grill.

5 TOSS the Brussels sprouts in a bit of oil and salt.

6 PUT Brussels sprouts into hot cast iron pan and roasted until deeply caramelized.

7 DRESS with bacon marmalade.