Category: Autumn, Fall

Appetizers, Autumn, Fall, Crostini, Vegetarian

Pear, Blue Cheese and Arugula Bruschetta

by Lynda Balslev22 Comments on Pear, Blue Cheese and Arugula Bruschetta
Pear, Blue Cheese and Arugula Bruschetta

~ Pear, Blue Cheese, Arugula, Walnuts, Levain ~

Who knew leftovers could taste so good? Day old country-style bread studded with cranberries and walnuts, a chunk of Point Reyes Blue cheese and miniature red pears were remnants of a cheese board I made over the weekend. Day old bread, as un-sexy as that may sound, is a kitchen workhorse – resurrected as toast, crostini, breadcrumbs; folded into puddings and dressings, or swathed in egg and pan-fried. I kept it simple. I topped lightly toasted bread with slices of the blue cheese and pear (culinary best friends), and freshened the pile with a few wisps of arugula and a brush of lemon. What were last weekend’s cheese board stars and today’s less-than-fresh bread made a comeback in this delicious appetizer.

Pear, Blue Cheese and Arugula Bruschetta

If you don’t have a fruit and nut bread, use a country style or levain bread and top the bruschetta with coarsely chopped walnuts. Makes 4.

2 – (1/4 inch thick) slices of walnut or levain bread, halved
Extra virgin olive oil
Sea salt
2 ounces blue cheese such as Point Reyes or Gorgonzola
1/2 cup arugula
2 small red pears, halved, cored, sliced thin
Lemon
Freshly ground black pepper

Preheat oven broiler. Lightly brush the bread slices with olive oil and sprinkle with a pinch of sea salt. Broil until lightly golden on both sides, 1-2 minutes. Remove from oven and cool slightly. Arrange a layer of thinly sliced blue cheese over the bread. Cover the cheese with a few sprigs of arugula. Fan one half of a pear over the arugula. Brush the pear with lemon juice. Sprinkle with a little freshly ground black pepper. Serve immediately.

Appetizers, Autumn, Fall, Christmas, entertaining, holiday, Parties, Thanksgiving

Tips and Treats for a Holiday Cheese Basket

by Lynda Balslev10 Comments on Tips and Treats for a Holiday Cheese Basket
Tips and Treats for a Holiday Cheese Basket



~
I made this cheese basket for a ghoulish gathering of friends last weekend. Cheeseboards and baskets are fun to make and with a little thought and creativity can easily take center stage at a buffet table. I never tire of arranging and decorating them, using the season and holidays as inspiration. For this Halloween-inspired cheese basket I picked autumnal decorations with a creepy twist. I created a border of spiky, frizzy greens with dark, purplish leaves and black, woody garnishes. The cheese selection was equally ghoulish: ash-rubbed cheese, a moldy blue, stinky and runny cheese and orange pockmarked cheese. The crisps and crackers were dark, rough and seeded, weaving through the cheese like wood in the forest.

~
All of the garnishes and decorations are edible and include:
Mustard greens, chicory, purple kale, frisée, miniature red pears, black radishes, burdock root, gourds and baby pumpkins, black olives, pumpkins seeds, dried currants and cranberries.

Crisps and snacks were chosen for color, shape and texture:
Corn nuts, black sesame rice crackers, cranberry hazelnut crisps,  crisp flatbread, and chunks of dense fig and almond cake.

Black slate created the background and lined the basket interior, provided a sturdy surface to cut the cheese while various wooden and black vessels contained wayward runny cheese and little nibbles.

Not only did the cheeseboard look good, it featured a thoughtful selection of cheese that ranged from soft and mild to strong and aged. When you gather a selection, try to balance it in strength, texture, flavor. As a starting point I often include a blue cheese, a creamy white-molded cheese such as camembert, a goat cheese and a hard alpine cow or sheep milk cheese.

Cheese pictured in this basket includes (clockwise from top center):

1.  Cowgirl Creamery Sir Francis Drake washed rind cheese with currants
2.  Sharp white Cheddar with a Purple Rind – selected for color
3.  Aged Gouda Saenkanter – an orange, sharp, nutty Dutch cows milk cheese
4.  Adante Dairy “Nocturne” cows milk cheese with gray mold and ash
5.  Seal Bay Triple Cream – mild, oozing and runny
6.  Gorgonzola Mountain – crumbly and streaked with blue
7.  Petit Brebiousse – a French ewe’s milk cheese with an orange rind

So have fun – enjoy all of the fabulous cheese and remember to save some for the guests. Bon appétit!

Autumn, Fall, Christmas, gluten-free, side dish, Thanksgiving, Vegetables and Salads, Vegetarian, Winter

Sweet and Red Potato Mash

by Lynda Balslev23 Comments on Sweet and Red Potato Mash
Sweet and Red Potato Mash

~ Sweet Potatoes, Red Bliss Potatoes and Celery Root Mash ~

It’s the time of year for soft and fluffy things. This applies to our food as well as our clothes.  As we wrap ourselves in wool and light the fire, we contemplate sating meals to comfort and fill our bellies. This simple side will do just that. Sweet and red potatoes are smashed together with celery root in a rustic rendition of fluffy mashed potatoes. Faintly sweet with potato and redolent of roasted garlic, this savory side is mellow and rich, promising to warm us as much on the inside as our fleece is protecting us on the outside.

Sweet and Red Potato Mash

Whole milk Greek style yogurt adds body and creaminess without excess fat to the potatoes. If you prefer extra richness, substitute sour cream for the yogurt. Serves 4-6.

2 pounds red potatoes with skin, cut in 1 inch pieces
1 pound sweet potato, peeled, cut in 1 inch pieces
1/2 pound celery root (celeriac), peeled, cut in 1/2 inch pieces
4 garlic cloves, divided
Salt
3 tablespoons unsalted butter, room temperature
1 cup whole milk Greek yogurt or sour cream
1/3 cup finely grated Parmigiano cheese
Freshly ground black pepper
Sage leaves for garnish

Combine potatoes and celery root in a large pot. Peel and smash 3 garlic cloves. Add to the pot. Cover with cold water. Bring to a boil. Reduce heat, cover and simmer until potatoes are very soft. Drain. Return to pot and cool slightly. Mince the remaining garlic and add to the potatoes. Add butter and yogurt. Mash with a potato masher to desired consistency. Stir in cheese. Add salt and pepper to taste. Serve warm, garnished with chopped sage leaves.

Appetizers, Autumn, Fall, Charcutepalooza, Condiment, Food Blog Events, France, Fruit, Meat, Pork, Winter

Pork Rillettes with Calvados and a recipe for Apple Prune Chutney

by Lynda Balslev19 Comments on Pork Rillettes with Calvados and a recipe for Apple Prune Chutney
Pork Rillettes with Calvados and a recipe for Apple Prune Chutney

 Charcutepalooza Challenge #10: Stretching
Pork Rillettes with Calvados 

These little pots of meaty goodness promise to make right in the world. Rillettes are potted jars and terrines of meat confit, slow cooked in fat, shredded and packed in more fat. Rustic, unctuous and oh-so-rich, a little dab goes a long way. Which is why the process of making rillettes is called “stretching,” which is this month’s Charcutepalooza challenge.

Stretching is an economical and sparing way of making meat last – using all of the last bits and preserving them for later use. It’s a method steeped in conservation and frugality, yet its results are rich and luxurious. It’s the paradox of French country cooking, and it’s why I love it.

Duck, goose and pork are traditional proteins for rillettes. I chose pork and adapted a recipe from WrightFood where the pork is spiced and marinated overnight in Calvados, then slowly cooked in duck fat. Need I say more?

~
I like to accompany rillettes with fruit chutney. The sweet piquancy of chutney adds a fresh balance to the rich meat. Chutneys are flexible and forgiving. Use a mix of fresh and dried fruit, combined with an acid, such as vinegar or citrus. Sweet and savory with a kick, chutneys are perfect accompaniments to meat and poultry.

Apple Prune Chutney
Makes about 2 cups

1 tablespoon olive oil
2 large Granny Smith apples, peeled, cored, cut in 1/4 inch dice
1 large shallot, chopped, about 1/4 cup
1/2 cup coarsely chopped pitted prunes
1/3 cup currants or raisins
1/2 cup apple cider vinegar
1/3 cup Armagnac
2 tablespoons brown sugar
1 teaspoon ground coriander
1/2 teaspoon finely ground juniper berries
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in a saucepan over medium heat. Add apples and shallot. Sauté until beginning to soften without browning, 2 minutes. Add remaining ingredients. Bring to a boil. Reduce heat to low and simmer uncovered until liquid has nearly evaporated, about 15 minutes. Remove from heat and cool to room temperature. Cover and refrigerate until use. May be made up to 2 days in advance. (Flavors will develop with time.)

What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and partnering with Food52 and Punk Domestics. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.

Autumn, Fall, Tians and Casseroles, Vegetables and Salads, Vegetarian, Winter

Brussels Sprout Gratin

by Lynda Balslev19 Comments on Brussels Sprout Gratin


~ Brussels Sprout Gratin ~

If you have more than one child you may understand this tale: I have two children. One is an adventurous eater, and one is not. One loves fish, and the other can’t stand it (although I don’t really remember her tasting much of it.) One loves butter, while the other would prefer not to be seated at the same table with it. My highly unscientific theory is that this is nature’s way of ensuring that it’s offspring do not starve. If siblings have opposite tastes, then there is enough sustenance to feed the litter. After all, how would our species advance? At least this is how I console myself as a parent and a cook.

Which brings me to brussels sprouts. OK, I understand that you don’t have to be a child genetically predisposed to preserving the human race to dislike brussels sprouts. These little crucifers are enough to rile many a mature adult. But in our home, they are enjoyed – at least by most of us. My son likes them, and, therefore, my daughter does not. So, in a moment of inspiration and indefatigable hope I purchased a bag of firm pretty brussels sprouts at the market today with a plan. Instead of stir-frying or steaming them, I would gratinée them. While my daughter dislikes brussels sprouts, she loves gratins. Anything cheesy, creamy and crispy is right up her alley. Why not? I would give it a try. And you know what? She liked it. The problem is that my son, who dislikes rich and creamy food, did not.

Brussels Sprout Gratin
Serves 4

1 1/2 pounds brussels sprouts
2 tablespoons unsalted butter
1 small garlic clove, minced
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/3 cup finely grated Gruyère cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 cup panko breadcrumbs
1/4 cup finely grated Parmigiano-Reggiano cheese

Preheat the oven to 350 F. (180 C.) Wash brussels sprouts. Trim outer leaves and bottoms, then cut in half. Steam brussels sprouts until crisp tender, about 3 minutes. Transfer to a large bowl.
Melt the butter over medium heat in a saucepan. Add the garlic and saute until fragrant, about 30 seconds. Add the flour and stir with a wooden spoon until well combined and light golden in color. Add the milk in a steady stream, whisking to incorporate, and bring to a boil. Reduce heat and simmer, stirring, until thickened. Stir in the Gruyere cheese, salt, pepper and nutmeg until smooth. Pour over the brussel sprouts and stir to thoroughly coat. Transfer to a gratin dish. Combine panko and Parmigiano in another small bowl. Sprinkle evenly over the brussels sprouts. Bake in oven until golden brown and heated through.

Appetizers, Autumn, Fall, Main Course, one-pot, Soups and Stews, Thanksgiving

Farro, Kale and Butternut Squash Soup

by Lynda Balslev25 Comments on Farro, Kale and Butternut Squash Soup

~ Farro, Kale and Butternut Squash Soup with Parmigiano ~

Autumn in a bowl sums up this nourishing soup. Sweet butternut squash and sturdy kale team up with farro, an ancient Italian wheat grain, known as spelt in English. Farro is a hulled wheat, which means it retains its husk during harvest. The husk serves as a protective cloak, preserving nutrients and protecting the kernel from insects and pollutants, which permits the grower to avoid pesticides. Rich in protein, fiber and B vitamins, farro has a satisfying nutty flavor which adds heft with health to soups and stews. The final touch in this warming soup is a chunk of Parmesan cheese, which is nestled into the simmering stock, breaking down and releasing umami flavor while thickening the soup.

Farro, Kale and Butternut Squash Soup

Either curly green or lacinato kale may be used for the soup. Remove tough ribs from leaves before chopping.

Active Time: 45 minutes
Total Time: 45 minutes
Serves 4 to 6

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 cup semi-pearled farro
6 cups chicken stock, plus additional stock as necessary
2 cups cubed butternut squash
1 (15-ounce) can Italian plum tomatoes with juice
1 (2-inch) chunk of rind of Parmesan cheese
1 bay leaf
2 teaspoons dried thyme
1 teaspoon salt, to taste
1/2 teaspoon freshly ground black pepper
2 to 3 cups coarsely chopped green kale leaves
Finely grated Parmesan cheese for garnsih

1. Heat the oil in a soup pot over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the farro and stir to coat.
2. Add the chicken stock, squash, tomatoes, cheese chunk, bay leaf, thyme, salt, and pepper. Bring to a boil, breaking up the tomatoes with a wooden spoon. Reduce the heat, partially cover the pot, and simmer until the squash is tender and farro is cooked, about 30 minutes. (Add more stock to desired consistency if soup is too thick.) Taste for seasoning and add more salt if desired.
3. Stir in the kale leaves and simmer until the kale brightens in color and wilts, 1 to 2 minutes. Discard Parmesan rind and the bay leaf. Ladle the soup into bowls and pass the cheese for sprinkling over the soup.

Autumn, Fall, Desserts, Fruit, Thanksgiving, Vegetarian

Apple Cranberry Crisp

by Lynda Balslev24 Comments on Apple Cranberry Crisp

~ Apple and Cranberry Crisp with Calvados Cream ~

If it’s not broken, then don’t fix it. Sage advice in life and the kitchen, and very relevant to this fruit crisp. A good fruit crisp (or crumble – I go both ways) should contain seasonal fruit at it’s peak in flavor, subtley enhanced with a dusting of sugar and spice. The topping should be crisp and crumbly (see why I go both ways?) without being cloyingly over-sweet, allowing the fruit to shine through. I like to serve crisps with whipped cream, ever so lightly sweetened and fortified with a nip of spirits dictated by the fruit of choice. Everything works together, and when you have a recipe that encourages this, don’t mess with it. I love this crisp, and I think you will too.

Apple Cranberry Crisp

I used walnuts for this crisp, but feel free to switch them for hazelnuts, almonds or pecans, depending on the fruit you use. For this crisp I used apples given to me from a friend’s tree – my guess is they are Honeycrisp – and Granny Smith which I like for baking. Serves 8.

For the topping:
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, chilled, cut in pieces
1/2 cup chopped toasted walnuts

For the filling:
8 large baking apples, peeled, quartered, cut in 3/4 inch chunks
1/2 cup dried cranberries or 1 cup fresh cranberries
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Preheat oven to 375 F. (190 C.) Combine flour, sugars, cinnamon and salt in bowl of a food processor. Briefly pulse to combine. Add butter and pulse until topping resembles coarse meal. Transfer to a bowl and stir in walnuts. (Topping may be made up to one day in advance. Cover and refrigerate until use).

Combine apples and cranberries in a large bowl. Add remaining ingredients; toss to combine. Transfer fruit to a 9-by-13 inch baking pan, gratin dish or individual ramekins.  Cover evenly with the topping. Bake in oven until topping is golden brown and fruit is bubbling, about 50 minutes. (If using individual ramekins, the baking time will be shortened to about 40 minutes). Remove from oven and cool slightly before serving. Serve warm or at room temperature with Calvados Cream.

Calvados Cream

2 cups heavy cream
2 tablespoons granulated sugar
2 tablespoons Calvados Brandy

Beat cream in bowl of electric mixer until whisk traces are visible in the cream. Add sugar and Calvados. Continue to beat until soft peaks form.

Autumn, Fall, Breads, Pasta, Rice, Grains, Main Course, Pasta, Pork, Winter

Ode to Fall: Pappardelle with Pork Ragù

by Lynda Balslev35 Comments on Ode to Fall: Pappardelle with Pork Ragù

~ Pork and Tomato Ragù with Pappardelle ~

I am going to ignore that it is 90 degrees outside. It’s fall after all. For those of you who know me, it’s that time of year when I have a little rant about missing New England weather. September is the time when the air puts on a chill just like a wooly cloak, the sun lowers seductively in the horizon, winking and casting its golden light while the aroma of turning leaves fills the air. I know I shouldn’t complain while I don my sunglasses and smear on more sunscreen, but I do. As I walk about the house in shorts and flip flops, I like to pretend that I am still in northern Europe or Boston, switching out my tank tops for fluffy fleece and packing tissues in my pocket to stop a runny nose. I might need a fan right now, but I can also indulge in warming fall comfort food.

Pappardelle with Pork Ragù

If you can stand it, refrigerate the ragù overnight before serving to allow the flavors to develop. This recipe will make enough ragù to serve a family of four with enough leftover to freeze for a second meal.

2 pounds pork butt, excess fat trimmed, cut in 2 inch chunks
Salt
Freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, finely diced
6 cloves garlic
1 teaspoon red pepper flakes
1 cup dry white wine
2 (28 ounce) cans Italian plum tomatoes with juice
2 bay leaves
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon

1 pound pappardelle pasta, cooked until al dente
Grated Pecorino Romano cheese

Salt and pepper the pork. Heat olive oil in a large pot or dutch oven over medium-high heat until it’s shimmering. Add pork in one layer in batches, without overcrowding. Brown on all sides; transfer to a plate. Repeat with remaining pork. Pour off all but 2 tablespoons fat. Add onion, carrots, garlic and red pepper flakes. Sauté until the vegetables begin to soften, about 3 minutes. Carefully add wine (it may spatter.) Cook, stirring up the brown bits and to burn off the alcohol, about 1 minute. Add tomatoes, bay leaves, oregano, thyme, cinnamon, 1 teaspoon salt and pepper. Return pork to the pot and submerge in the sauce. Simmer, covered, over low heat until pork is very tender, about 2 hours. Remove lid and continue to simmer, skimming fat occasionally with a spoon, until sauce is thickened, 45 minutes. Add salt and pepper to taste. Serve over cooked pappardelle with grated Pecorino Romano cheese.

Appetizers, Autumn, Fall, Fruit, gluten-free, Summer

Prosciutto Wrapped Figs with Goat Cheese and Rosemary

by Lynda Balslev25 Comments on Prosciutto Wrapped Figs with Goat Cheese and Rosemary

~ Baked Stuffed Figs with Prosciutto, Goat Cheese, Rosemary and Honey ~

Food is like fashion. There are some trends that flash then fizzle, while there are classics that withstand the passage of time – just like a little black dress. The combination of figs, goat cheese and prosciutto falls in the little black dress category. Each ingredient is a specialty hailing from the cuisines of the Mediterranean, reflecting locally grown and raised food with a history spanning the ages. And they taste great together. No fancy accoutrements are needed – this is the stuff of slow food.  Whether you call it timeless or simply delicious, the common denominator is it strikes a primal chord in all of us, bringing us back for more.

This recipe showcases the ancient fig, one of the first plants cultivated by humans.  Figs are high in calcium, fiber, potassium and contain many antioxidants.  Luscious and honeyed, they are delicate in flavor.  Their subtle sweetness is an elegant addition to savory dishes such as pizzas and salads, while their mildness adds refinement to desserts, never tipping the sugar point.  Classic, understated and refined – all of the makings of timeless food and good fashion.

Stuffed Figs with Goat Cheese and Prosciutto

Fresh rosemary sprigs serve as toothpicks in assembling the figs while infusing flavor during the baking. Makes 12 hors-d’ouevres, or serves 6 as a salad course.

12 figs, ripe but not too soft
6 ounces soft goat cheese, room temperature
6 slices prosciutto, sliced in half length-wise
4 large rosemary sprigs, cut in thirds, plus extra for garnish
Extra-virgin olive oil
Runny honey
Sea salt and freshly ground black pepper

Preheat oven to 350 F. (180 C.)

Cut the figs crosswise from the top, halfway down the fruit.  Gently separate the quarters to create an opening.  Scoop 1-2 teaspoons goat cheese into the opening, without overstuffing.  Wrap each fig with prosciutto slice.  Pierce the prosciutto and fig with a rosemary skewer to hold in place. Arrange figs in a baking pan. Gently brush with olive oil. Sprinkle with a little salt and pepper (the prosciutto will also add salt). Bake in oven until prosciutto begins to crispen and cheese is tinged brown, about 25 minutes.  Remove from the oven. Carefully remove and discard baked rosemary sprigs. Arrange figs on serving platter or individual plates with fresh arugula (optional).  Drizzle each fig with honey.  Garnish with fresh rosemary leaves. Serve immediately.

Autumn, Fall, Charcutepalooza, Condiment, Food Blog Events, gluten-free, Grilling, Main Course, Meat, Pork, recipe

Homemade Bratwurst and a recipe for Beer Mustard

by Lynda Balslev31 Comments on Homemade Bratwurst and a recipe for Beer Mustard
Homemade Bratwurst and a recipe for Beer Mustard


~ Homemade Bratwurst and a recipe for Beer Mustard ~

This month’s Charcutepalooza challenge had the whiff of Oktoberfest. Not only were we asked to make and stuff more sausages, we were asked to blend and emulsify the meat filling to a consistency found in a hot dog, bratwurst or weisswurst. I chose the bratwurst, partly for it’s happy collaboration with beer and partly for its relative ease compared to the hotdog. Baby steps, please!

As I embarked on this challenge over the July 4th weekend, I envisioned dirndls, sauerkraut and good strong mustard in my future. Somehow a trip to Europe has eluded us this summer, but, by golly, if we can’t make it back for a visit, then I will bring Europe home to my California kitchen. I spent the better part of a day on  this challenge, which provided much thoughtful time to reflect on how I would title this post. Here are a few of the contenders:

How to make a Danish family happy:
Yes, my husband is Danish and bratwurst is German. At the end of the day, they share a border, and, while their history may have been a tad testy, these 2 countries also share a culinary love for sausages. In Denmark, sausage is the fast food of choice, with carts distributed wherever people roam. While I may be hunting down a cup of coffee upon international arrival from the U.S., my husband will sidle up to the nearest airport sausage cart with both of our kids in tow, and order a flight of pølse with mustard, bacon and crispy onions. Apparently his gene pool is the strongest.

How to train a terrier:
Or, more specifically, the unflinching interest my dog is showing in me while making bratwurst is unsettling. I have never succeeded in getting our terrier to consistently obey me. Now I know how.

Why a power hose should be our next new kitchen gadget:
Sausage, sausage everywhere…on the counters, on the floor, in the sink, in the bowls, in the mixer, in the grinder, in my hair, under my nails, on my clothes and countless kitchen towels.  And did I mention that my dog is intently staring at me?

The difference between white pepper and black pepper: 
White pepper is traditionally used in dishes that should not show dark flecks of black pepper. But visuals are not the only difference. White pepper has a potent spiced flavor which, in large amounts, I don’t care for. Too bad I only figured that out after I added a heaping spoonful to the filling.

Familiarity breeds contempt:
I am 6 hours into the meat stuffing process, which includes handling, chopping, chilling, grinding, chilling, mixing, frying, tasting, chilling, stuffing, chilling, poaching, frying and tasting ground, blended meat. I think I’ll tuck these babies away in the freezer and take a time out.  Then I can rename this title to: Absence makes the heart grow fonder.

I could be watching Wimbledon and sipping Pimms right now:
But, no, I am blending and stuffing bratwurst in the company of my dog. Pass the sauerkraut and a beer, please.

Mustard makes everything taste better:
Especially when everything involves sausage. Truth be told, these were quite tasty, and my family gobbled them up (see title #1). I pan-fried the bratwurst and served them with thick slices of country-style bread, mustard and sauerkraut. As we ate the bratwurst, we watched Wimbledon highlights and enjoyed an ice cold Danish beer. The EU is alive and strong in Northern California.

Homemade Beer Mustard

Begin the mustard at least two days before serving. Makes 1/2 cup. (Recipe may be doubled.)

1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/4 cup dark beer
1 tablespoon dried mustard
1 tablespoon packed brown sugar
 1 teaspoon kosher salt
1/4 teaspoon turmeric
1/8 teaspoon ground cloves

Combine mustard seeds, vinegar and beer together in a non-reactive bowl. Cover and refrigerate overnight.
Transfer mustard and liquid to a small saucepan. Bring to a boil; immediately remove from heat. Cool to room temperature. Transfer to a food processor or blender. Add remaining ingredients and purée. Transfer to a glass jar or container and refrigerate overnight. Mustard may be stored in refrigerator for up to two weeks.

What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and partnering with Food52 and Punk Domestics. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.