October is almost over. That means you either (1) didn’t celeberate Oktoberfest yet, or you (2) didn’t celebrate Oktoberfest enough. So what are you waiting for? Enjoy these super easy, hearty recipes perfect for a weeknight family dinner, a football-watching get-together, or a relaxed Sunday supper. Please let us know how these turn out for you, and feel free to email us your dirndl and lederhosen photos! Prost!
Artisanal Bratwurst with Caramelized Onions and Cabbage Braised with Red Wine
2 Large Yellow Onions, Sliced
2 bottles 12 oz Newcastle Ale
1/4 Cup Olive Oil
1 Head Cabbage, thinly sliced
2 Tablespoons Unsalted organic butter
1 Yellow Onion, sliced
2 Granny Smith Apples, Peeled and sliced
1 tablespoon Dill, plus more for garnish, Chopped
1/2 Cup Free-Range Chicken Broth
1/3 Cup Cider Vinegar
2 Tablespoons Granulated Cane Sugar
Kosher Salt and Freshly Ground Pepper
Sachet of 1 cinnamon stick, 2 star anise, 6 juniper berries, 2 bay leaves
1. Heat a pot with the olive oil and brown the bratwurst on both sides; remove and set aside.
2. Add the onions to the same pot; season with salt and pepper; cook until golden brown and lightly caramelized.
3. Add the beer and return the bratwurst to the pot.
4. Simmer uncovered for approximately 15 minutes until the liquid is reduced by half.
5. Cut the sausages into serving pieces and top with caramelized onions, spooning some of the sauce on top.
6. For the cabbage, melt the butter in a large stock pot over medium heat.
7. Sauté the onion and apples for 2 minutes until they begin to soften; add chopped dill, cabbage, chicken broth and the sachet.
8. Cook for 5 minutes until the cabbage begins to wilt. Stir in the vinegar, sugar, S&P and cook for 20 minutes until the cabbage is soft.
9. Garnish with fresh dill before serving.
Chedder Potato-Beer Soup with Shredded Ham
2 tablespoons butter or vegetable oil
10 packaged baby carrots
5 red potatoes, peeled, cut into large pieces
1 onion, sliced
1/4 teaspoon salt
Freshly ground pepper
Red pepper flakes
1 bottle (12 ounces) beer
2 cans (141/2 ounces each) chicken or vegetable broth
21/2 cups grated cheddar cheese
1 cup shredded or julienned cooked ham
1. Heat butter in large, heavy saucepan over medium-high heat. Add carrots, potatoes and onion. Cook, stirring, until lightly browned, 10 minutes. Add salt, pepper and red pepper flakes to taste. Add beer; heat to a boil, stirring to scrape up any browned bits. Add chicken broth; heat to a boil. Cook until potatoes and carrots are tender, about 12 minutes.
2. Pour soup, in batches if necessary, into blender or food processor container. Puree. Return to saucepan. Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes. Taste for seasoning. Add more pepper flakes if needed. Ladle into bowls. Top each with shredded ham.