Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
Ingredients:
Skagit River Ranch bratwurst links
12 small potatoes
3 cups sauerkraut, drained
1 onion, peeled and thinly sliced
1 tablespoon butter
½ cup dry white wine
1 cup chicken stock or water
1 tablespoon white wine vinegar
Sea salt and fresh ground pepper
Method:
1. Soften the onions and butter in a heavy oven-proof pan, browning the onions lightly. Add the sauerkraut, wine, stock, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 15 minutes. Then add the potatoes to the sauerkraut mixture and cook, covered, for 15-20 minutes or until potatoes are barely tender.
2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.
3. Place the bratwurst in with the sauerkraut and potatoes and put in the oven at 375° for 15-20 minutes covered.
4. To serve, pile the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top. Serve with mustard and red cabbage slaw on the side.
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Grilled Polish Sausage Board with Sauerkraut & Mustard
This Father’s Day-worthy spread brings together grilled Polish sausages, toasted sesame sourdough, tangy sauerkraut, and wholegrain mustard for an easy, crowd-pleasing meal perfect for sharing outdoors.
Ingredients:
1 package Skagit River Ranch Polish sausages
1 loaf New Day Bakery Sesame-Crusted Sourdough, sliced
1 cup Britt’s Riesling Sauerkraut
¼ cup wholegrain mustard
2-3 heirloom or beefsteak tomatoes, sliced
Radishes, thinly sliced
Fresh parsley and thyme sprigs
Olive oil
Method:
1. Preheat a grill to medium-high heat.
2. Grill the sausages, turning occasionally, until heated through and lightly charred, about 10-12 minutes.
3. Brush the sourdough slices lightly with olive oil and grill until toasted and marked, about 1-2 minutes per side.
4. Arrange the sausages, grilled bread, sauerkraut, mustard, tomatoes, and radishes on a large serving board or platter. Garnish with fresh herbs and serve family-style, allowing everyone to build their own perfect bite.
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Homemade Sauerkraut
This super-simple recipe requires just a few select ingredients (and a little patience).
Ingredients:
5 pounds green cabbage, shredded
3 tablespoons pickling salt
1 tablespoon juniper berries
2 teaspoons caraway seeds
1 quart water, in a glass jar
Method:
1. In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
2. Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
3. Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.
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Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.
Ingredients:
1 (4-6 pound) Winter Luxury pumpkin, rinsed and dried
Sea salt
Method:
1. Heat the oven to 400°.
2. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop, cutting the fibers with kitchen shears if necessary. Reserve seeds for another use.
3. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
4. Remove the pan to a rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
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Homemade Bloody Marys
The perfect straws for enjoying these homemade Bloody Marys? Lovage stems, of course!
Ingredients:
4 cups tomato juice
1 cup vodka
1 cucumber, peeled and seeded
⅓ cup distilled vinegar
1 teaspoon celery seed
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
1 teaspoon freshly ground black pepper
2 medium cloves garlic, pressed or minced
¼ teaspoon salt (optional)
Lemon or lime wedges
Garnishes (choose any): Lovage stems (for straws), plus celery stalks, cherry tomatoes, dill pickle spears, pickled okra, and/or green cocktail olives
Method:
1. In a blender, combine the tomato juice, vodka, cucumber, vinegar, celery seed, Worcestershire sauce and hot sauce. Securely fasten the lid and blend on high speed until completely smooth.
2. Taste, and add more hot sauce for more heat (it will taste quite intense now, since the mix hasn’t cooled over ice yet). Add the black pepper and garlic. Securely fasten the lid and blend for just a few seconds (or longer, for a completely smooth texture). Taste, and stir in ¼ teaspoon salt for more overall flavor if you’d like. Set aside.
3. Fill the glasses with ice, and pour the Bloody Mary mix on top. Stir with a spoon, and garnish each with a lemon or lime wedge, a lovage stem for a straw and any additional garnishes of your choice. Serve immediately.
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Homemade Cranberry Sauce
Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.
Ingredients:
2½ cups cranberries
⅔ cup sugar
½ cup freshly squeezed orange juice
¼ teaspoon ground cinnamon
Pinch of kosher salt
Method:
1. Combine the sugar, orange juice, cinnamon, salt and cranberries in a medium saucepan along with ½ cup water. Bring up to a simmer over medium heat and cook for 15 minutes until cranberries begin to burst. Let cool completely before serving.
Variations: Make this recipe your own! Feel free to substitute Grand Marnier for the orange juice; add the zest from an orange; or even add a dash or two of port.
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Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, chowders or even risotto in lieu of chicken stock!
Ingredients:
6 corncobs
1 teaspoon peppercorns
1 stem fresh parsley
2 stems fresh thyme
1 bay leaf
Water
Method:
1. Put corncobs, peppercorns, parsley, thyme, bay leaf, and 8 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1⁄2 hours. Strain, discard solids, and refrigerate or freeze until ready to use.
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Homemade Granola
Marge Granola owner Megan Gordon shares her tips and tricks for creating your own scrumptious batch of granola.
Ingredients:
3 cups old-fashioned rolled oats
2 to 2 ½ cups your choice of nuts and seeds*
1 ½ teaspoons kosher salt
¼ teaspoon cinnamon
½ teaspoon cardamom
½ cup oil, such as olive oil
½ cup + 1 tablespoon liquid sweetener, such as honey or maple syrup
¾ teaspoon vanilla
¾ cups dried fruits, chopped
* Note: Nuts that are already roasted should go in at the end after the granola is baked so as not to burn.
Method:
1. Preheat the oven to 350°F. Mix the oats and any untoasted nuts or seeds together in a large bowl. Stir to combine.
2. Add salt, cinnamon, and cardamom and stir thoroughly to combine, then stir in the oil, sweetener, and vanilla.
3. Turn the granola out onto a parchment-lined sheet pan and bake for about 40 minutes, or until the mixture is light brown and toasty. Stir every 15 minutes or so for an even color and to make sure the granola is cooking evenly. (If using coconut, add in the last 15 minutes of baking.)
4. Roughly chop any dried fruits and roasted nuts being added after baking. Remove from the oven and add the chopped dried fruits and any roasted nuts at this time. Stir to combine. Let cool before enjoying and store in an airtight container for fresh granola up to 7 to 10 days.
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Corned Beef with F&L Pickling Spice
Savory with signature spices, this homemade corned beef is surprising easy to make!
Ingredients:
1 gallon water
2 cups kosher salt
½ cup granulated sugar
5 teaspoons coarse pink salt
3 garlic cloves, minced
4 tablespoons F&L pickling spice
One 5-pound well-marbled beef brisket
Method:
1. In a large pot, combine the water, salt, sugar, pink salt, garlic, and 2 tablespoons pickling spice. Bring to a simmer, stirring until the salt and sugar dissolve. Remove the pot from the heat, let the brine cool to room temperature, and then refrigerate until the brine is completely chilled.
2. Place the brisket in the chilled brine and weight it with a plate to keep it submerged. Refrigerate at least overnight or up to several days, flipping the brisket once or twice.
3. Remove the brisket from the brine solution, discarding the brine. Rinse the brisket thoroughly under cool running water.
4. To make the corned beef, reach once again for a pot just large enough to hold the brisket. Place the brined brisket inside and add enough water to cover the meat. Add 2 additional tablespoons pickling spice and bring to a boil, then reduce the heat, cover, and gently simmer for about 3 hours, or until the brisket is fork tender.
5. When the corned beef is done, remove it from the cooking liquid, which can be reserved, and place it on a cutting board. Slice the corned beef and serve warm.
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Pimenta de Neyda Hot Honey
This homemade hot honey brings a delicious kick to everything from roasted vegetables and pizza to cheese boards and toasted sourdough with crème fraîche.
Ingredients:
1 cup honey
¼ to ½ Pimenta de Neyde pepper, thinly sliced (start with less for milder heat)
1 tablespoon apple cider vinegar
Pinch of flaky sea salt, optional
Directions:
1. Combine the honey and sliced pepper in a small saucepan over low heat. Warm gently for 5–8 minutes, stirring occasionally, until the honey is fragrant and infused with the pepper’s heat. Do not allow it to boil.
2. Remove from the heat and let steep for an additional 5 minutes. Taste carefully, allowing a small sample to cool first. For more heat, let the peppers steep a little longer.
3. Strain the honey through a fine-mesh sieve to remove the pepper pieces. Stir in the apple cider vinegar and a pinch of flaky sea salt, if desired.
4. Allow to cool, then transfer to a clean glass jar. Refrigerate and use within 2 weeks. The honey will thicken when chilled; gently warm the amount needed before serving.
A little tip: Pimenta de Neyde peppers are exceptionally hot, so start with a small amount and adjust to your liking. Wear gloves when slicing, and avoid touching your eyes or face while handling the peppers.
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