April 8 – The Bees Knees & Bacon Wrapped Brussels Sprouts with Quick Spicy Aioli

I have some sad surfers in the house this morning. Santa Cruz announced the beaches and parks will close to everyone, including surfers, from April 9-15. Trying to get ahead of the Easter weekend I suppose. Throughout these difficult weeks, surfing has been a refuge for my husband and son, a place to escape all the stress and uncertainty; you can’t be anywhere but in the present moment when catching a wave. Today is the 8th so I know they’ll be out there in the waves one more time this afternoon. Starting tomorrow, I’ll have to redouble my efforts to distract them with food, yoga, and long walks. Let’s start with food and drink.

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The Bees Knees

Love the name, love the cocktail!

Makes 1 cocktail

  • 2 oz gin

  • 1 oz fresh lemon juice

  • 3⁄4 oz honey syrup (mix 1⁄4 c honey with 1 T hot water, stir; use immediately or refrigerate up to 5 days)

Place a martini glass or coupe into the freezer.

Fill a cocktail shaker halfway with ice. Add the gin, lemon juice, and honey syrup. Shake vigorously for 15 seconds. Strain into the glass.

Bacon Wrapped Brussels Sprouts with Quick Spicy Aioli

These are beyond delicious. They are quick to prepare and look great on your party platter. The aioli makes it special.

Makes 20 bites

  • 10 Brussels sprouts, halved 6 slices bacon, thin sliced works better here than thick

  • 1⁄4 c maple syrup

  • 2 T Dijon mustard

  • 1⁄2 c mayonnaise

  • 1⁄8 t cayenne

  • 1 t lemon juice

  • 1⁄2 t lemon zest

  • 1-3 squirts of Sriracha, to taste

  • 1 clove garlic, grated

  • Salt and pepper

Preheat oven to 400. Line a sheet pan with parchment.

Heat a large pot of salted water. Prepare a large bowl of ice water.

Make the sauce by combining mayonnaise, cayenne, lemon juice, zest, Sriracha, and garlic. Taste for salt and pepper, and add more spice if needed.

Brush bacon with a thin coating of maple syrup and then cut each piece into 3 equal pieces.

When water boils, blanch Brussels sprouts for 2-3 minutes. Using a slotted spoon, transfer sprouts to the bowl with ice water then drain on paper towels. Transfer sprouts to your work area and brush each with mustard, sprinkle on a little salt and pepper, then wrap in a piece of bacon. Place them seam side down on the sheet pan. You may need to secure some with a toothpick.

Brush each bite with more maple syrup and grind some black pepper over them.

Bake for about 20 minutes, until bacon is crisp. Serve with aioli.

Drinks, AppetizersCharlotte PlaBrussels sprouts, Quick, Easy, Spicy, Aioli, Gin, Lemon