Wesley’s Octoberfest Feast
Shrimp Cooked in Beer
Creamy Horseradish Cocktail Sauce
Beer Braised Bratwurst and Sauerkraut Hoagie
Apple Crumb Pie
Shrimp cooked in beer:
2 lbs large shrimp, peeled with tail left on
3 cans cheap beer
1 lemon, cut in half
1 teaspoon salt
Old Bay Seasoning
Pour beer into pot. Add lemon and salt and a generous amount of Old Bay.
Cover and bring to a boil. While waiting to boil, scrub out your sink and put
in open drain cover. When beer comes to a rolling boil add shrimp, stir well,
cover and cook for 2 minutes. Immediately pour entire contents of pot into sink.
As soon as beer has drained out sprinkle with a generous amount of Old Bay and
toss with a wooden spoon. Cool slightly before serving.
Creamy Horseradish Cocktail Sauce:
1/4 cup catsup
1/4 cup chili sauce such as Heinz
1/4 cup mayonnaise
2 tablespoons horseradish
1 tablespoon finely chopped parsley
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon finely chopped green onions
1 tablespoon finely chopped red onion
1/2 teaspoon black pepper
10 drops Tabasco
Mix all ingredients well and chill for 2 hours.
Beer Braised Bratwurst & Sauerkraut Hoagie:
1 tablespoon oil
2 red onions, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 (15 ounce) bag sauerkraut, rinsed and drained
4 large (6 to 8 oz) fresh bratwurst sausages
3/4 cup jalapeno mustard (recipe follows)
1 bottle beer
1 teaspoon caraway seeds
4 hoagie rolls, split
1 cup shredded Gruyere cheese
Heat the oil in a 12-inch skillet over medium-high heat. Add the onions,
bell peppers, and sauerkraut. Cook until the onions are soft about 8 to 10 minutes.
Prick the sausages all over with a fork and add to the hot skillet with half
of the hot jalapeno mustard. Pour the beer into the skillet then stir in the
caraway seeds. Bring to a boil, reduce heat to low, partially cover, and steam
for 20 minutes or until the sausages are cooked through and no longer pink in
the center and the liquid has cooked away.
Brush the inside of the rolls with the remaining mustard. Place a cooked
bratwurst in each roll and top with some of the sauerkraut and onion mixture.
Sprinkle with the Gruyere cheese.
Hot Jalapeno Mustard
1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/2 cup Dijon mustard
2 tablespoons dry mustard (such as Coleman’s)
1 tablespoon honey
1 garlic clove, chopped
1 jalapeno pepper, seeded and finely chopped
Salt and pepper
Mix together all ingredients and season to taste with salt and pepper.
Apple Crumb Pie:
Crust:
1-1/3 cups all-purpose flour
1/2 cup solid vegetable shortening
3 tablespoons ice water
Filling:
3 tablespoons sugar
1 tablespoon flour
1/8 teaspoon cinnamon
3 cups peeled, cored, and sliced granny smith apples
Crumb topping:
2-1/4 cups flour
1-1/2 cups light brown sugar, NOT packed
2 sticks butter, softened, cut into small pieces
Preheat oven to 425 degrees. To make crust: place flour in bowl and, using
a pastry blender, cut in the shortening until the pieces are pea-sized. Sprinkle
the ice water by tablespoons over the flour mixture, tossing with a fork until
all the dough is moistened. Form dough into ball. On a lightly floured surface,
roll out the dough to fit a 9 inch glass pie pan. Fold the edges under all the
way around the rim and crimp.
To prepare the filling: In a large bowl, combine the sugar, flour and cinnamon.
Add the apples and toss gently to coat. Transfer to the piecrust.
To prepare the topping: In a medium sized bowl, mix together the flour and
brown sugar. Using a pastry blender, cut in the butter until the mixture resembles
coarse crumbs.
Sprinkle the crumb topping over the apple mixture until well covered. Bake
at 425 degrees for 10 minutes, then turn down the oven to 375 degrees and continue
baking for an additional 25-35 minutes or until golden brown on top.
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