Tag Archives: Graffiato

Maple Balsamic Brussels Sprouts

maple balsamic brussels sprouts

When I cooked these maple balsamic brussels sprouts the other night, I was surprised with how many people reacted on twitter and instagram about wanting the recipe. However, I just sort of made it up. They’re inspired by one of my favorite dishes at Graffiato – oh and I’d absolutely recommend adding panchetta like they do!

I totally understand having a good recipe to follow for baked goods, but when it comes to cooking, I like to be a little more spontaneous in the kitchen. I understand this is a skill and mindset that not everyone is used to, but I really encourage you to try it. I promise, with the combination of maple and thick, sweet, balsamic glaze, you really can’t go wrong. Hopefully you’ll learn a little about yourself and the ingredients, and also create a new favorite fall veggie in the process.

Chop brussels sprouts in half. In a large pan, sauté sprouts with olive oil and some chopped garlic. Sauté until they’re starting to brown. Meanwhile, in a small saucepan, heat maple syrup (I use plain old Aunt Jemima) and Crema until thick, sticky, and bubbly. (Crema is balsamic glaze, like this one – this stuff tastes so good and is fun to drizzle on all sorts of things! But you can also make your own by just heating balsamic vinegar in a saucepan for 20-30  minutes and reducing it until it becomes super thick.) Pour maple balsamic mix over browned spouts and stir so they’re covered in the thick sauce. Drizzle any leftover sauce over the top.

Time to Make the Doughnuts

When I was in high school, my dad used to wake me up every morning at 6am by opening my bedroom door and softly singing “Nik, time to make the doughnuts.”

I think about that almost every morning and smile. And then I want to find the closest doughnut. It’s a bit of an obsession. I get really excited when I see them on a menu and lucky for me, DC has some great doughnuts! Some of my recent faves…

DC doughnuts Graffiato Mike Isabella zeppole Birch and Barley Virtue Feed and Grain

Clockwise: 1. pork belley jelly doughnut from mike isabella at cochon 555 2. Coffee zeppole with mascarpone cream at Graffiato 3. carrot cake doughnuts at virtue feed and grain 4. Doughnut trio at Birch and Barley (lemon poppyseed, toffee-bacon, bittersweet chocolate)


And well, my dad was right, it’s time for me to make doughnuts. It’s a baking project I’ve put off for some time, but now I think I’m ready. While I decide which kind I’ll finally make, here are some of my favorites that I’ve pinned to my Breakfast & Brunch board to get me inspired!

cinnamon sugar doughnutsBite size cinnamon and sugar doughnuts from the British Larder

Vanilla Cream-Filled Doughnuts Martha StewartVanilla cream filled doughnuts from Martha Stewart

doughnutsMini Baked Doughnuts from Kirbie’s Cravings

nutella doughnutsNutella-filled doughnuts from Sips and Spoonfuls

Hungry yet? Which of these would you make first?

Too Cold to Blog

winter cold cozy print fur boots

Ha, just kidding. Almost. It’s been pretty darn cold here in DC and I just can’t get my fingers, toes and nose warm. So I’m thinking super warm thoughts. Like these…

Restoration Hardware slippers Graffiato gnocchi tea reading Hunger Games

  • • My favorite vanilla and cinnamon black tea from Trader Joe’s in one of my Anthropologie “N” mugs
  • • Roasted potato gnocchi with black truffle and wild mushroom from Graffiato – aka melt-in-your-mouth amazingness
  • • Day dreaming of a trip to sunny Southern California
  • • My plush foot duvets (silly name, stupid warm) from Restoration Hardware
  • • Curling up under the covers to read the third Hunger Games book (the “Girl on Fire”) on my Kindle Fire (fire = warmth)
  • • Yoga in a dark, toasty room with a focus on breathing and letting go
Tell me, what’s keeping you warm in this chilly January weather?

{Top image thanks to: School House}