Bread: Cheese & Mustard Bread

Appetizer: Braunschweiger Pate

Side Dish: Warm Potato Salad with Beer Dressing

Entrées: Emeril's Bratwurst

1 (1/4 ounce) package active dried yeast (about 1 tablespoon)

1 cup beer

1/4 cup warm water (110 F/45C)

1-3/4 cups rye flour

2 cups bread flour

1 tsp salt

1 Tbsp vegetable oil

6 Tbsp whole-grain mustard

1-1/2 cups (6 ounces) shredded Emmenthaler cheese

3 Tbsp chopped parsley

Directions:

Dissolve yeast in 1/4 cup ofwater; let stand 5 minutes until frothy. Put flours and salt into a large bowl; make a well in the center. Add yeast mixture, beer and oil and mix to a soft dough.

Knead on a lightly floured surface about 5 minutes or until smooth and elastic. Put into a clean bowl, cover with a damp cloth and let rise in a warm place 1-1/2 to 2 hours or until doubled in size.

Preheat oven to 425 degrees F. (220 degrees C.).

Punch down dough. Knead dough 2 minutes, then roll into a 12-inch square. Spread with mustard, then sprinkle with cheese and parsley.

Roll up like a jellyroll and place, seam side down, on a floured baking sheet; brush with water and sprinkle with mustard seeds.

Bake 10 minutes; reduce temperature to 400 degrees F. (205 degrees C.) and bake 20 minutes or until bread sounds hollow when tapped underneath. Cool on a wire rack.

Ingredients:

1 lb. Braunschweiger sausage

1/2 c. Chopped green onions

1 pkg. Ranch Dip mix

1 tsp. Sugar

2 tsp. Dark beer

2-3 oz. Cream cheese

1 Tbsp. Milk

Directions:

Mash braunschweiger. Combine dip mix, chopped green onions, sugar and beer. Add to braunschweiger and mix well. Form mixture onto a serving plate. Chill.

Blend cream cheese with milk and hot pepper sauce. Spread over the top of braunsweiger form. Chill.

Ingredients:

For the potato salad:

2-1/2 pounds red potatoes

6 bacon strips, cooked (not too crispy), drained and chopped

2 hard-boiled eggs, chopped

1 small red onion, finely chopped

1 small yellow onion, finely chopped

1/4 cup parsley, finely chopped

Chives (for garnish), chopped

Salt and pepper

For the beer dressing:

1 bottle (12 oz) of German lager or pils

Olive oil

4 tablespoons cider vinegar

1 small yellow onion, finely chopped

1 clove of garlic, finely chopped

1 tablespoon Dijon mustard

1/2 teaspoon sugar

Directions:

To make the salad:

Bring salted water to a boil, add whole potatoes and cook for about 25 minutes or until a knife can pierce the potatoes (do not over cook).

Remove and let cool for a few minutes, then slice them into 1/4 round pieces. Gently mix in the onions, parsely, cooked bacon and eggs ... then mix in the beer dressing, taking care to not break the potatoes into small bits. Salt and pepper to taste, topping with chopped chives.

Serve immediately; while still warm.

To make the beer dressing:

Heat some olive oil in a pan; medium heat. Cook the onion and garlic until soft. Add the beer, vinegar, and sugar and boil for about 5 minutes.

Ingredients:

8 links bratwurst sausage

2 cups julienned red onions

4 (8-ounce) bottles Pyramid Hefeweizen

6 ounces bacon, chopped

2 cups julienned yellow onions

1 tablespoon minced garlic

3 large red or golden delicious apples, cored and cubed

1 bay leaf

1 teaspoon whole black peppercorns

1 teaspoon juniper berries, crushed

2 pounds sauerkraut, rinsed well under cold running water and drained

2 tablespoons light brown sugar

1 teaspoon salt

Freshly ground black pepper

Buns or Rolls, accompaniment

Assorted Mustards, accompaniment

Directions:

With a sharp knife or kitchen fork, prick each sausage several times. In a saucepan, combine the red onions and beer and bring to a simmer over medium heat. Add the sausages and poach until almost cooked through, about 5 minutes. Remove the sausages from the liquid and set aside, reserving the liquid.

In a large pot, cook the bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes. Add garlic and cook, stirring, for 30 seconds. Add the apples and cook, stirring, until starting to soften, about 2 minutes. Add the bay leaf, peppercorns, and juniper berries and cook, stirring, for 30 seconds. Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil. Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 1/2 hours.

Preheat the grill. Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides. Remove and place on a platter.

Ingredients:

1 stick unsalted butter or margarine

1/2 cup vegetable oil

2/3 cup dark cocoa powder

1 cup Tabernash Weiss beer

2 cups sugar

2 cups flour

½ cup dry powdered milk

½ cup buttermilk

2 large eggs

1 ½ tsp. ground cinnamon

1 tsp. baking soda, sifted

1 tsp. vanilla

Directions:

Place the butter or margarin, oil, cocoa powder and Tabernash Weiss in a saucepan and simmer briskly for two minutes. Remove from heat and cool. Beat in the sugar and flour until thoroughly combined. Preheat the oven to 350. Add the remaining ingredients, beating until no streaks remain. Spread in to the pans and bake for 20-25 minutes or until a pick inserted in the center of the cake comes out clean. DO NOT OVERBAKE!

Frost using the following recipe:

1 stick unsalted butter, softened

1 lb.confectioner’s sugar, sifted

1/3 cup cocoa powder

6 Tbsp. cream

1/2 tsp. cinnamon