As summer heats up, a recipe for mini brat corn dogs with cheddar beer sauce channels sunny afternoons at the ballpark, while a “razzy mary” with sweet berries and veggies is a fun, healthful nod to the cocktail hour.
Mini Brat Corn Dogs with Cheddar Beer Sauce
INGREDIENTS (24 servings)
Cheddar Beer Sauce
- 1 T. butter
- 1 large sweet onion, finely diced
- 1 c. water
- 1 1/2 c. beer
- 3 c. smoked cheddar cheese, shredded
- 2 T. flour
- 8 oz. cream cheese, softened
- Pinch, salt and pepper
- Cilantro, chopped, for garnish
Mini Brat Corn Dogs
- Canola oil, for frying
- 8 precooked beer bratwursts (3-4 oz. each), cut into thirds
- 2 1/2 c. yellow cornmeal
- 2 1/2 c. flour
- 2 1/2 T. baking powder
- 1/2 t. salt
- 1 1/2 c. beer
- 2 eggs
- 1/4 c. honey
INSTRUCTIONS
Cheddar Beer Sauce: Heat large skillet over medium-high heat. Add butter and onions; cook about 15 minutes, stirring frequently, until softened. Slowly add water. Cook until liquid evaporates and onions are caramelized, about 8 minutes.
Remove from heat and set aside. In saucepan over medium heat, bring beer to simmer. In bowl, toss shredded cheddar with flour. Add cheddar mixture and cream cheese to beer with pinch of salt and pepper. Stir until cheese has melted, about 5 minutes. Stir in caramelized onions. Sprinkle with cilantro.
Mini Brat Corn Dogs: Preheat oven to 250 degrees. Pour oil into large, heavy-bottomed pot to 3-inch depth. Heat over medium-high heat until it reaches 350 degrees on deep-frying or candy thermometer. Meanwhile, insert a toothpick into each bratwurst piece; set aside. In large bowl, mix together cornmeal, flour, baking powder and salt. Add beer, eggs and honey and mix with rubber spatula until combined.
When oil is hot, dip bratwurst piece into batter by holding toothpick and rotating bratwurst as needed until covered in batter. Place bratwurst in hot oil. Repeat with four more bratwurst pieces. Do not crowd. Fry, turning occasionally, until light golden brown, about 2 minutes. Using slotted spoon or tongs, transfer bratwurst dogs to plate lined with paper towels to absorb excess oil. Transfer dogs to warmer and complete frying remaining dogs. Serve with cheddar beer sauce for dipping.
Source: Wisconsin Milk Marketing Board
Virgin Razzy Mary
INGREDIENTS (4 servings)
- 2 c. frozen raspberries, partially thawed
- 1 c. cucumber, peeled and quartered
- 1 stalk celery, trimmed
- 1 slice jalapeño, fresh, seeded
- 1 granny smith apple, cored and quartered
- 2 T. fresh lemon juice
- 1 pinch kosher salt
- 3 grinds fresh black pepper
- 1/2 c. cold water
- 4 sprigs basil
- 4 celery stalks with leaves and 4 basil sprigs, for garnish
INSTRUCTIONS
In juicer, juice raspberries, cucumber, celery, jalapeño and apple. Add lemon juice, salt, black pepper and cold water. (If not serving immediately, cover and refrigerate.) Muddle or gently crush basil stem in the bottom of four cups. Stir juice and pour into cups. Garnish with frozen raspberries or celery stalk and basil sprig.
Source: Processed Raspberry Council
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