BRUSSEL SPROUTS: Preheat oven to 350 degrees. Peel
off any damaged outer layers of brussel sprouts. Trim the
stem to make it flush. Quarter each sprout. Saute the
prosciutton in the butter over medium heat for about 2 min.
Add the garlic and brussel sprouts and stir continuously for 2
to 3 minutes. Add the flour and continue stirring for 2 min.
Add the cream, half-and-half and sherry. Bring the
liquid to a simmer, then reduce the heat and continue
simmering for 7 min. or until the liquid is reduced by
one third. Stir in the 1 cup of Parmesan, nutmeg, salt, and
pepper. Transfer to an ovenproof casserole dish.
Cover with remaining 1/2 c. Parmesan. Cover with
aluminum foil and bake for 25 minutes. Serve
ROASTED GARLIC: Preheat oven to 350 degrees. Gut off
the papery tip of the garlic head, exposing the top of
each garlic clove. Brush the exposed cloves with olive
oil. Place the garlic, root side down, on the center of a
piece of aluminum foil. Bundle the garlic with the foil,
leaving a small vent on top. Roast the garlic for 45
minutes or until the cloves turn beige and are tender.
Remove from the oven and let stand until cool enough
to handle. Squeeze the garlic head upside down over
small bowl and the cloves will pop out.