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October
Grilled Bratwurst with Cheese and Onions German Potato Salad Kosher Dill Pickles
Cinnamon Ice Cream Oatmeal Raisin Cookies
Grilled Bratwurst with Cheese and Onions
8 large bratwurst sausages 8 hotdog rolls, preferably homemade-style 2 tablespoons butter 8 slices jack cheese, cut in half Horseradish mustard 2 onions 3 tablespoons olive oil ½ teaspoon kosher salt Freshly ground black pepper
Cut onions in half through the root. Peel and slice into ¼” slices. Sauté slowly in olive oil for about 15 minutes, until onions are nicely browned. Sprinkle with kosher salt during the first few minutes of cooking. When onions are done, sprinkle with a few grinds of black pepper. Taste and adjust salt if necessary. Keep warm.
Grill bratwurst over medium-low heat until cooked through but still moist and juicy, about 20-30 minutes. If you prefer, you can cook the sausages ahead of time by baking them at 350º for 20 minutes or simmering in beer until cooked through, about 20 minutes. In that case, grill over medium heat just before serving until sausages are hot and have nice brown grill marks, about 5 minutes.
Meanwhile, slice buns open and lightly butter the inside. Place them, open, on a baking sheet. Just before sausages are done, toast buns under the broiler until very light golden. Place two halves of a cheese slice on one side of the bun and slide under the broiler for a few more seconds to soften the cheese. Place hot sausages in the buns and top with sautéed onions. Pass horseradish mustard at the table.
Serves 8
My favorite German Potato Salad is Bobby Flay’s recipe, available on the Food Network website. Click here for recipe.
1 ½ cups heavy cream 1 ½ cup whole milk 4 large egg yolks 2 large eggs 1 cup sugar ½ teaspoon ground cinnamon
Combine egg yolks, eggs and sugar in a bowl and whisk until light and foamy. Combine cream, milk and cinnamon in a heavy saucepan and bring to a simmer. Whisk ¼ cup of the hot cream into the egg mixture. Pour egg mixture into the hot cream and cook over low heat, stirring constantly, until mixture is thick and coats the back of a spoon. Remove from heat. Strain into a covered refrigerator container. Chill several hours until very cold.
Process in an ice cream maker according to manufacturer’s directions. Place in an airtight container and freeze until firm.
1 ½ sticks butter ¾ cup brown sugar ¼ cup granulated sugar 1 egg 1 teaspoon vanilla ¾ cup flour ½ teaspoon baking soda ½ teaspoon salt 1 2/3 cups old-fashioned rolled oats 1 cup raisins
Preheat oven to 350º. Whisk together flour, baking soda, salt in a small bowl. Add oats and stir to combine. Set aside.
Beat butter, brown sugar and granulated sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. Add dry ingredients and mix until blended. Add raisins and mix just until raisins are incorporated. Chill dough for 1 hour. Drop by teaspoons onto parchment lined baking sheets. Bake 8-10 minutes, or until cookies resist when pressed lightly with finger.
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Copyright © 2008 by Charlotte Rose. All rights reserved. |
