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Game Day Pretzel Recipe and More!

Homemade Pretzels
Horseradish Beer Mustard
Choucroute Garni
Apple and Pear Kuchen

Pretzels
  • 1 envelope active dry yeast
  • 1 1/2 cups warm water
  • 4 cups All purpose flour
  • 2 Tsp. salt
  • 2 eggs lightly beaten with 1 Tbs. water
  • Kosher salt for coating

Dissolve the yeast in warm water and let sit for 5 minutes. Add flour and salt and stir to combine.  Knead on a floured surface about 8 to 10 minutes till smooth and elastic.
Place dough in an oiled bowl and cover with a damp towel.  Let rise in a warm place 45 minutes till doubled in size; punch down and turn out onto a floured surface.
Divide into 24 equal pieces rolling each out to a rope 12 to 15 inches long. Take by the ends and make a loop bringing each end back to the middle of the loop to form the traditional pretzel shape- any shape will work- don’t worry. Place each with room on a parchment lined cookie sheet.  Preheat the oven to 450 degrees; brush the egg mixture on the pretzels and sprinkle with Kosher salt.  Let them rise for 20 minutes and place in the oven 16 to 18 minutes or until golden brown.

Horseradish Beer Mustard

  • 1 cup coarse grained mustard
  • 1 Tbs. Colemans Mustard powder
  • 2 Tbs. dark Bavarian style beer
  • 3 Tbs. prepared horseradish

Mix well.

Choucroute Garni

  • 2 Tbs. olive oil
  • 3 smoked ham hocks
  • 8 assorted sausages (smoked bratwurst, kielbasa, knockwurst or beer sausage, mild chorizo, Italian or chicken sausage)
  • 2 # slab bacon such as Nueskes- cut into thick 1 inch pieces
  • 4 medium onions, chopped
  • 3 carrots, peeled and sliced 1/2 inch
  • 3 Granny Smith apples, peeled, cored and rough chopped
  • 12 peeled garlic cloves, smashed
  • 8 shallots, peeled and left whole
  • 2 Tbs. caraway seeds
  • 5 bay leaves
  • 2 Tbs. freshly ground black pepper
  • 5 # sauerkraut, rinsed and well drained
  • 3 cups chicken stock
  • 3 cups light lager beer
  • 15 small Yellow Finn potatoes, scrubbed and quartered
  • parsley for garnish

Heat the olive oil in a large heavy casserole on medium high and when hot but not smoking, brown the ham hocks, bacon and sausages thoroughly. Remove them to a platter and drain off all but 3/4 cup of the oil. Saute the onions, carrots, apples, garlic and shallots for 5 or so minutes till wilted.  Add the caraway, bay, black pepper and sauerkraut and cook 2 to 3 minutes. Add chicken stock, beer, potatoes and reserved meat and combine thoroughly. Cover with aluminum foil or the casserole lid and cook in a 350 degree oven for 1 1/4 hour.  Remove from the oven and arrange the sauerkraut and vegetables on a serving platter and place the meats on top with the potatoes. Arrange with parsley.  Serve with the Horseradish Beer Mustard.

Apple and Pear Kuchen
Pastry

  • 1 cup all purpose flour
  • 3 Tbs. finely ground hazelnuts (Filberts)
  • 1 Tbs. sugar
  • pinch of salt
  • 1/4 # well chilled butter cut into small pieces
  • about 3 Tbs cold water

Combine flour, nuts, sugar and salt in a bowl. Mix with chilled butter and as little of the water as needed to bring it to a dough.Turn out onto a lightly floured surface and gently knead to evenly distribute the butter. Wrap in plastic wrap and chill for 1 hour.

Filling and Glaze

  • 1 # Granny Smith apples, cored and thinly sliced
  • 1 # firm Anjou pears, cored and sliced thin
  • 1/4 cup creme fraiche
  • 2 Tbs. cream
  • 1/4 cup sugar
  • 2 eggs, beaten
  • 1/4 cup currant or apricot jelly for glazing

Roll pastry dough out to a 1/4 inch thick round disk and place into a 10 inch fluted tart pan. Prick the bottom with a fork. Preheat oven to 350.
Arrange the apples and pears in a spiral pattern in the tart pan and bake 30 minutes. The shell should be a light brown color.
As its baking, mix creme fraiche, cream, sugar and eggs in a bowl and take the tart from the oven and pour the mixture evenly into the tart. Continue baking 15 minutes or until just brown.  Heat jelly in a sauce pan and brush carefully after it is done cooking and cooled slightly.
Serve slightly warm, if possible. Serves eight.

Note: To make creme fraiche mix 1 part sour cream with 4 parts cream, heat it to 98 degrees, cover and allow to stand at room temperature overnight. Chill.

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