Better brussels

Anyone privileged to have sampled West Village tapas spot Alta's "Crispy Brussels Sprouts" (topped with fuji apples, pistachios and creme fraiche) understands the desire to order two or ten of the small plates. This past weekend for a pre-Thanksgiving potluck back in Baltimore, I decided to embark on a culinary adventure the stakes of which were nothing short of sky-high (okay, I exaggerate but hey, this dish is really good). Alexandra's Kitchen (a Bittman favorite) offers a take on the delectable morsels. I chose to slightly revise her educated guesses, ending up with a plate that was part-Alta, part-Alexandra, part-Allegra, and all good.
Here's the recipe. I substituted pecans for pistachios and decided to forgo the balsamic-honey mixture in favor of an apple cider reduction that more closely approximated the original. I found that baking the sprouts for 15 minutes then flash-frying them produced a crispier texture. Finally, if you find yourself in a creme fraiche-free situation, sprinkle a half cup of sour cream with a pinch of salt, stir in a half cup of heavy whipping cream, and refrigerate until use.