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Over
the next few months we will be compiling a list of recipes that will complement
your next sporting or tailgating event. We have found that the best recipes
don't come from a book, but rather from word of mouth. So, if you think
you've got a recipe that's Cheddarhead worthy, send it in and we may post
it. Please send all recipes to recipes@cheddarhead.com
Cold Loud
Mouth Soup
Ingredients:
- 1 Cooler
- 2 Bags of Ice 3-24
- Packs of Beer
Directions:
Open cooler, dump in 3
cases of beer, preferably your team's local brewed brand. Dump the
bags of ice on top, mixing with cans of beer frequently. Close cooler.
To Serve pull out cold beer open top.
Serves 2 or 3 diehard fans over a 2-4 hour span.
Repeat process as often as necessary or as the mood calls for.
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Wisconsin
Cheese Fondue
By Teresa Allen
I'm not much for tricky gadgets
and single-use kitchen equipment, but I am glad to have the $1 fondue
pot I found at a garage sale years ago. The cherry red enameled
pot and long wooden-handled forks make our occasional fondue meals
festive. If you substitute a heavy saucepan for the fondue pot,
you may need to reheat the cheese sauce once during dinner.
Bock beer gives the sauce Wisconsin
flavor and a rich caramel color. Emmenthaler is the classic fondue
cheese, but for an unusual touch, use half smoked Swiss and half
emmenthaler cheese.
Ingredients:
-
1 pound emmenthaler or Swiss cheese, finely
diced
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4 tablespoons flour
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1 teaspoon minced garlic
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1/4 teaspoon salt
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2 cups bock beer
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2 tablespoons lemon juice
-
freshly ground black pepper
-
whole grain or dark rye bread, cut into 1-inch
cubes
Directions:
Mix cheese and flour in bowl.
Combine garlic and salt on a cutting board; smash with the flat-edge
of a knife until a paste forms. Combine beer and garlic paste in
fondue pot. Bring to very low simmer; do not let it boil. Stir in
lemon juice. Add a handful of cheese and stir constantly until melted.
Continue to add one handful of cheese at a time, stirring constantly
with wooden spoon. Do not add more cheese until each handful is
melted. After last handful has melted and mixture begins to bubble,
stir in pepper to taste. Place fondue pot over burner unit. Serve
with cubed bread to dip into the cheese sauce.
Serves 4 |
| Beer Mustard Bratwurst
By Terese Allen & La Vona Quinn
Everybody's dying to get the grill out, and
brats the quintessential way to celebrate the arrival of warmer
weather. April may be unpredictable, but brats are always a favorite
in Wisconsin. And although I never thought we could improve on good
ol'brats-cooked-in-beer, this recipe is even better.
It's from "Bountiful Wisconsin"
and was contributed by La Vona Quinn, McFarland, Wisconsin - winner
of the 1997 Wisconsin Trails Recipe Contest.
Ingredients:
- 8 Wisconsin bratwurst
- 1 cup Wisconsin beer
- 1/4 cup Dijon mustard
- 3 tablespoons molasses
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
Directions:
1. Prick bratwurst all over.
2. Combine remaining ingredients in large, sealable plastic bag.
3. Add brats, seal, and place in bowl.
4. Marinate brats in refrigerator 8-24 hours, turning bag occasionally.
5. Drain and grill.
6. Tuck into brat buns and enjoy with Wisconsin beer.
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Bratwurst in Beer
Sauce
Ingredients:
- 8 Fresh Bratwurst
- 1 Tablespoon All-Purpose Flour
- 1 Case Beer
- 2 Teaspoons Vegetable Oil
- 1/2 Teaspoon Dried Marjoram
- 1/8 Teaspoon Caraway Seed
- 1 Cup Dark Beer
Directions:
Place bratwurst in center of grill. Grill
approximately 20 minutes, until brats are no longer pink in the
middle, turning several times to brown on all sides.
In a small saucepan heat flour & oil
over low heat (edges of grill). Stir frequently until light brown.
Add marjoram & caraway seed. Whisk in dark beer. Bring sauce
to a boil; reduce heat and simmer, stirring frequently, until sauce
is slightly thickened.
Place bratwurst in sauce to coat. Serve with
remaining sauce.
Makes 8 appetizer servings (or 4
as a main course) |
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Ingredients:
- 5 medium cloves garlic, unpeeled*
- 1 tablespoon vegetable or olive oil
- 1 medium red onion, thinly sliced
- 1 can diced green chiles, drained (4 ounces)
- 4 (8-inch) flour tortillas
- 8 ounces Asiago cheese, thinly sliced**
- salsa (optional)
- sour cream (optional)
- guacamole (optional)
Directions:
Heat a medium heavy skillet over low heat.
Add garlic cloves and cook until garlic skin is dark brown, approximately
15 to 20 minutes. Remove from heat; cool. Peel and slice garlic.
Heat oil in same skillet over medium heat. Sauté onions until
slightly limp, approximately 3 to 4 minutes. Add garlic and chilies.
Remove from skillet. Wipe out skillet with paper towel. Place one
tortilla in skillet. Arrange one fourth of the cheese on half of
the tortilla. Top with one fourth of the onion mixture. Fold remaining
half of tortilla over filling. Cook on each side until light brown,
approximately 2 to 3 minutes. Remove from skillet and repeat with
remaining ingredients. Cut each quesadilla into thirds. Serve immediately.
*Note: 5 roasted garlic cloves can be substituted
for pan roasted garlic. Roasted garlic in jars is available at many
supermarkets.
**Note: May substitute with Monterey Jack.
Servings: 6
Prep Time: 30 mins
Cook Time: 10 mins
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