Pickled Brains Recipes
ALL-PURPOSE, FOOLPROOF PICKLE BRINE
Provided by Alex Guarnaschelli
Time 15m
Yield 1 1/2 cups liquid
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 cup water to a simmer over medium heat with the vinegar, sugar, salt, coriander, allspice, bay leaf, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
- Pour the warm liquid over the vegetables or fruit and let it cool at room temperature. Cover and refrigerate. Store, covered, in the refrigerator, for 2 to 3 weeks.
PICKLED BRAINS
Follow this simple recipe to turn cauliflower into a deliciously creepy Halloween hors d'oeuvre. Martha displayed this spook-tacular appetizer on a specialMonster Buffet during her Halloween Monster Bash with Jimmy Fallon.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- Place cauliflower in a large glass heatproof jar or canister, positioning florets against the glass; set aside.
- Fill a large pot with 8 cups water. Add both vinegars, sugar, salt, peppercorns, mustard seeds, and onions. Bring to a boil.
- Carefully pour boiling liquid over cauliflower; let cool to room temperature. Cover and transfer to refrigerator. Let chill overnight or up to 1 week.
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- The next day, drain and rinse the brains and pat completely dry. If you can remove the thin membrane, do so, but if it seems to tough, or you can find it, don't worry, I don't find it offensive, but the brains may curl a bit more as they cook.
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- Add the shallots, season lightly with salt, then deglaze the pan with the wine, cook down by half, and add enough cream to make a good sauce, enough to completely coat the brains, and then some.
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