ASK THE BOARD
Ask the Board What is your favorite holiday recipe ?
BONNIE S . LEVINE ( EDITORIAL BOARD ) Ogletree Deakins
I ' m no cook , but some family and close friends have come to associate me with these simple sauteed brussels sprouts , which I consider a " holiday " staple — green , fits most special diets ( vegan , gluten-free ), and the kids might even eat it if you get the caramelization just right !
1 Lb . Bag of Fresh Brussels Sprouts Extra-virgin Olive Oil ( 4 Tbsp . Per Pound of Brussels ) Sea Salt Pepper
Coat a cookie sheet , baking dish , or the sautee pan you plan to cook in lightly with olive oil ( maybe 2 tbsp of the 4 if you ' re counting ), add a bit of salt / pepper , and put the brussel halves face down in olive oil / salt / pepper as you cut them , to soak up the oil . Trim ( cut off the stem end ) and then cut brussels in half lengthwise ( perpendicular to the cut you just made to cut off the stem end--I did not understand this the first time ), and put them in the oil . Heat oil on medium-high heat , add another pinch of salt / pepper if desired , then turn down to medium . Flip when they have some golden brown color and caramelization . If you ' re trying to get a kid to eat this , I suggest finding one of the leaves that fell off during cooking - they sometimes taste like chips !
KEVIN T . PATRICK ( ATLANTA BAR BOARD ) Kevin Patrick Law
Jell-O Mold Cake : 6 Oz . Strawberry Jell-O 2 Cups Boiling Hot Water 3 Cups Cold Water 3 Tbsp . Powdered Gelatin 8 Oz Cream Cheese 1 Can Sweetened Condensed Milk 1 Can Evaporated mMilk 1 Cup Heavy Cream 1 / 2 Cup Fresh Strawberries
Sprinkle gelatin over cold water . Let it stand for 10 minutes . Heat over a double boiler or in the microwave . In a bowl , using an electric mixer , beat cream cheese condensed milk together for 3 minutes . Add evaporated milk and cream and mix . Add gelatin and mix to combine . Pour mixture in a bundt ban , sprayed lightly with cooking spray . Refrigerate for 2 hours . Prepare Jell-O according to the directions on the package .
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