Wisconsin

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Are you ready for meal 5!?!?  

This week we are in Wisconsin with four more dishes to try!  First is some home-made Sauerkraut to pair with our delicious Beer Brats and we made some fried Cheese curds on the side with a Kringle for dessert!

We have included some origin info about each of the dishes and we’d love to know if you have any more interesting facts!  Do you live in Wisconsin or have you visited? What were your experiences, places you’ve been, foods you had, and what you enjoyed most?  We want to hear about it!

We would also love to have you join our community! Make sure to subscribe to our YouTube channel and follow us on any and all of our social media accounts!  Each one handles posts a little differently so you won’t be getting too much overlap between apps.

We hope you are feeling a bit more comfortable with the site layout and our process. If there is anything confusing or something we could do to help make it simpler for you, please let us know!  Our goal is to make these meals so easy that anyone can make them, and we need your feedback to ensure that.  We are trying to learn and adapt as we go and having a blast trying out these new recipes  along with you!

Beer Brats

Straight from the Midwest, this recipe is sure to be a summertime favorite
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 10
Calories 370 kcal

Equipment

  • Grill (can you grill pan on stove top)
  • Large Pot

Ingredients
  

  • 10 Bratwursts UNCOOKED
  • 1 Large Onion Thinly Sliced
  • 48 oz Beer (4 cans)
  • 10 Brat Buns
  • Ketchup, Mustard, Relish, Cooked Onion Optional

Instructions
 

  • Preheat Grill to Medium-High heat
  • Place a large Pot over Medium-High heat on the stove
  • Add uncooked Brats, Onion, and Beer
  • Bring to a boil
  • Reduce heat and simmer until brats are cooked through - approx 10-12 Min.
  • Remove brats to Grill and brown for about 5 min, turning frequently
  • Place Brat in Bun and serve immediately
  • Use Beer/Onion mixture as Topping if desired
Keyword BBQ, Beer, Brats, Bratwurst, Grill, midwest, Sausage, Summer, Wisconsin

Sauerkraut

This is finely cut raw cabbage that has been fermented for a distinctive sour flavor
Prep Time 30 mins
Ferment Time 14 d
Total Time 14 d 30 mins
Course Side Dish
Cuisine American, German
Servings 16

Equipment

  • Glass Court Jar with Lid
  • Large Knife/Food Processor/Veggie Shredder
  • Large Bowl

Ingredients
  

  • 1 Head of Cabbage
  • 1-1/2 Tsp Salt Per LB of cabbage

Instructions
 

  • Weigh your cabbage to calculate exactly how much salt you will need
  • Remove the outer leaves of the cabbage (reserving one aside) and cut out the core
  • Rinse well and Drain
  • Thinly shred Cabbage head (using a knife, food processor or veggie shredder)
  • Place shredded cabbage in a large bowl and sprinkle with calculated amount of Salt
  • Let sit for 15 min
  • Massage cabbage with your hands, releasing liquids for about 5 min
  • Pack the Cabbage firmly into an extra clean glass quart jar
  • Pour the released liquid over top of the packed cabbage in the jar
  • Cut a circle the same diameter as your jar out of the reserved outer cabbage leaf
  • Place it on top of the packed-down cabbage
  • Place a weight on top of the cabbage to ensure that it stays under the brine
  • -If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water)
  • Screw lid firmly onto the jar and place the jar in a rimmed pan (to catch any overow)
  • Allow to ferment at room temperature (in a cool, dry spot) until the kraut is as
    sour as you like it. This can take anywhere from 1–4 weeks.
  • Refrigerate after opening
Keyword Cabbage, Ferment, midwest, Pickling, salt, Sour, Wisconsin

Fried Cheese Curds

What's better than cheese that's been fried?!?!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8

Equipment

  • Deep Fryer or Large Saucepan
  • Wire strainer

Ingredients
  

  • 1 Lb Cheese Curds 16 oz
  • 1 C Buttermilk
  • 1 C Beer
  • 1 C Flour A.P.
  • 1 Tsp Baking Powder
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 4 C Vegetable Oil

Instructions
 

  • Whisk Buttermilk and Beer in a large, deep bowl.
  • Place Cheese Curds in wire strainer and submerge in B&B mixture
  • Combine the Flour, Baking Powder, Salt and Pepper in a separate, shallow bowl
  • Heat oil in Fryer or Saucepan to about 370 degrees
  • Remove Curds from B&B mixture and drain well
  • Coat drained Cheese Curds in dry mixture
  • Place breaded Cheese curds gently into hot oil (careful not to overcrowd)
  • Cook for 1-3 minutes on each side or until light golden brown
  • Drain on a paper1towel lined plate and serve hot
Keyword breaded, cheese, comfort food, fried, midwest, Wisconsin

Kringle

Wisconsin's official state pastry
Prep Time 10 mins
Cook Time 1 hr 30 mins
Cooling Time 1 hr
Total Time 2 hrs 40 mins
Course Breakfast, Dessert
Cuisine American, Danish
Servings 8

Equipment

  • Baking Sheet
  • Parchment Paper or Silicone Mat

Ingredients
  

Crust

  • 1 C Flour A.P.
  • 1/2 C Butter Chilled
  • 2 Tbsp Ice Water

Filling

  • 1 C Water
  • 1/2 C Butter
  • 1 C Flour A.P.
  • 3 Large Eggs
  • 1/2 Tsp Almond Extract

Icing

  • 2 C Powdered Sugar
  • 3 Tbsp Milk
  • 1 Tbsp Butter Softened
  • 1/2 Tsp Almond Extract
  • Sliced Almonds/Sprinkles Optional for Garnish

Instructions
 

Crust

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a silicone mat
  • Combine Flour and Cold Butter pieces with a knife or pastry blender until it turns into pea sized crumbs
  • Sprinkle with Ice water and stir until soft dough forms
  • Divide Dough into 2 equal balls
  • Shape each ball into its own 3x12 inch strip about 1/4 in thick
  • Press strips onto prepared baking sheet

Filling

  • In a medium saucepan, combine Water and Butter and bring to a boil
  • Remove from heat and immediately stir in flour
  • Whisk until smooth (it will get very thick)
  • Add Eggs one at a time, whisking until smooth in between
  • Stir in Almond Extract
  • Divide the filling between the two crusts, spreading to within 3/4 in of the edges
  • Bake until golden brown, about 1 hour - set a timer to check on it after 45 min
  • Remove from oven and allow to cool completely - about 1 hour

Icing

  • Whisk together Powdered Sugar, Milk, Butter, and Almond Extract until smooth
  • (If Icing seems to thick add Milk a Tsp at a time)
  • Drizzle Icing over cooled Kringle
Keyword danish, Hygge, Icing, Pastry, Wisconsin
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