Beer Brat Bites

    (slightly adapted from Dinner at the Zoo)

Servings: about 12

It's almost time for Oktoberfest!  What better to serve for an appetizer than beer brat bites?  This is a tasty and easy recipe that is perfect for small crowd gatherings.  

INGREDIENTS

2 packages Johnsonville Bratwurst sausages

1 12-ounce bottle beer (I used a German beer)

½ cup brown sugar

1 Tablespoon Dijon mustard

1 Tablespoon chopped parsley (I used dried)

2 teaspoons cornstarch

1 Tablespoon cold water

DIRECTIONS

·         Grill or saute the bratwurst sausages and cook until done.

·         While sausages are cooking, make the sauce: Combine the beer and brown sugar in a medium pot over medium high heat; bring to a boil.  Lower the heat and simmer for 10-15 minutes until mixture is reduced and thickened. Whisk in the Dijon mustard until smooth.

·         In a small bowl, whisk the cornstarch with 1 Tablespoon cold water and pour into the beer mixture.  Bring the beer back to a boil and cook for 1 minutes, stirring constantly, until sauce thickens. (If sauce is not thick enough, add 2 more teaspoons cornstarch whisked together with 1 tablespoon cold water).

·         Slice the sausages into 1-inch pieces and add them to the pot with the sauce; toss to coat. Sprinkle with parsley and serve.

*I’ve also used a small crock pot with success:  Slice the sausages into 1-inch pieces and add them to the slow cooker. Pour the beer sauce over and cook on low for 2 to 3 hours. Serve and enjoy!

Baked Blueberry Pancakes

(101 Cooking for Two)

Servings: 4

It's blueberry season, one of my favorite times of the year!  Some of my favorites are blueberries in Greek yogurt, blueberry cake, blueberry pancakes, and for Sunday brunch I made this oven baked blueberry pancake (also called Dutch baby) in my favorite 10-inch cast iron skillet.  Verdict?  Delicious!

INGREDIENTS:

Dry

1 cup flour

3 tablespoons baking powder

½ teaspoon course salt

Wet

¾ cup milk

1 egg

2 tablespoons butter, melted

Other

1 tablespoon butter for pan

¾ cup blueberries

2 teaspoons sugar

Powdered sugar

Syrup

DIRECTIONS:

·         Preheat oven to 375 degrees F.  Place an oven safe pan into the oven. (a 10-inch cast iron skillet)

·         Mix wet ingredients: ¾ cup milk, one egg, two tablespoons melted butter. Whisk.

·         Mix dry ingredients: One cup flour, three tablespoons sugar, two teaspoons baking powder and ½ teaspoon course salt. Whisk. Mix wet into dry ingredients and whisk until combined; but do not overdo it.

·         When oven is hot, remove the pan and melt one tablespoon butter being sure to get sides.

·         Pour batter into the heated buttered pan. Sprinkle ¾ cup blueberries on the batter; then sprinkle with one to two teaspoons sugar.

·         Bake until brown and toothpick comes out clean, about 20-25 minutes.

·         Remove from oven and allow to cool.  Top with powdered sugar if desired and serve with maple syrup.

Pineapple Coleslaw

(a copycat recipe from the Cattleman’s Steakhouse in El Paso, TX)

Servings: 8

Coleslaw is a favorite for summer barbecues.  I was looking for something a bit different than my usual Southern coleslaw to take to a Memorial Day party and this recipe was perfect!  Tip:  be sure to drain the pineapple well so that you don't end up with a soggy coleslaw.

INGREDIENTS:

5 cups cabbage, shredded (or 1 16-ounce package coleslaw mix)

1 (20 ounce) can pineapple tidbits, drained well (do not use crushed pineapple)

   (or you can use fresh pineapple, cut into small chunks)

½ cup half-and-half cream

1 cup mayonnaise

¼ cup sugar (or 1/8 cup Splenda)

3 tablespoons apple cider vinegar

½ teaspoon celery seed (optional)

½ teaspoon salt (or to taste)

½ teaspoon ground black pepper (or to ta taste)

DIRECTIONS:

Mix cabbage (or slaw mix) and drained pineapple

Whisk together cream, mayonnaise, sugar, vinegar, celery seed, salt, and pepper

Add cream dressing to cabbage and pineapple

Store covered in refrigerator at least one hour before serving