GRILLED BRATS WITH HOT MUSTARD
- 2 French baguettes, heated
- 10 bratwursts
- 3 12 ounce cans light beer
- 2 tablespoons butter
- 4 medium onions, sliced
- 1 cup dark beer
- 1 tablespoon dark brown sugar
- ╝ cup whole grain mustard
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne pepper
In a medium bowl place brats evenly in the bottom of the bowl and
pour light beer over. Cover and refrigerate overnight.
To make relish, sautÚ onions in butter in a large skillet over
medium heat until caramelized about 15 minutes.
Stir in the dark beer, brown sugar, mustards and cayenne.
On a hot grill, grill the marinated brats until well marked and
cooked through, or until plumped and no longer pink. Keep them in
the hot relish mixture in the oven until they are all grilled and
you are ready to serve.
Slice the hot baguettes in half, not cutting all the way through
so that the halves stay connected. Slice baguettes into 6 inch
pieces, fill with brats, and slice these in half. Pile each one
generously with hot onion relish. Serve immediately.
HOT BEER POTATO SALAD
Makes 6 servings.
- 6 slices bacon cooked, drained
- 6 cups diced, cooked potatoes
- 2 medium onions, chopped
- 1/3 cup cider vinegar
- 2/3 cup beer
- 1 tsp. sugar
- 1 egg, slightly beaten
- 1/3 cup salad oil
Combine onions, potatoes and bacon.
Heat vinegar and beer to boiling point, add sugar. Pour mixture
slowly into beaten egg, stirring constantly. Add salad oil and
beat vigorously; pour over potato mixture and mix thoroughly with
fork. Place in a skillet and heat. Season to taste with freshly
ground pepper and salt. Garnish with chopped parsley.
BEER SPONGE CAKE
- 1 package yellow (or white) cake
- 1 package lemon (or vanilla)
instant pudding mix
- 1 cup beer
- 1/4 cup oil
- 4 eggs
Combine cake mix and instant
pudding mix in a large bowl. Add beer and oil. Mix slightly. Add
eggs. Beat with mixer at high speed until thick, creamy and
smooth. Pour into two-piece tube pan. Bake at 350░ for 55
minutes. Invert to cool. May be glazed when cool.
as Good Food
here for updated information and new recipes!
Weekly and monthly
updates are available for
If you are interested
in membership or you are a member that needs information on Members
Only web access, contact
the Association office.