Hot Brats

FOUND IT: My wife's cousin Erik brought it to a party at my house, and it was an immediate hit. He was kind enough to share the recipe.

This is the perfect party food: They're small, so everyone can try one. They've got a great flavor, with just enough spiciness. And they're addictive. The recipe does require you to get started a day ahead, but it's well worth the time.

Ingredients:

• 2 1/2 pounds bratwurst, in casings
• 1 onion, sliced thin
• 2 tbsp olive oil
• 2 cans or bottles of beer
• 3 tbsp brown sugar
• 2 tbsp cornstarch
• Either 1 cup of horseradish mustard or 3/4 cup brown mustard and 1/4 cup creamy horseradish
• 1 tbsp Worcestershire sauce
• 1 tsp dry mustard
• 5-8 dashes of hot sauce

Grill brats until browned outside but not cooked all the way through. Allow to cool for 15 minutes or more, then cut into quarters.

Saute the onions (in a soup pot or dutch oven) in the olive oil, then add the beer and the brats. Heat to boiling, then reduce heat and simmer for 30 minutes.

Combine the remaining ingredients and add that to the brat mixture. Simmer for another half hour.

Remove from heat, cool and refrigerate overnight.

The next day, reheat the mixture over low heat until warmed through, then transfer to a slow cooker. At this point you can check the flavor and add ingredients to taste. Cook on low for 4 hours.

Brazilian Cheese Bread

FOUND IT: At Simply Recipes

I had seen Brazilian Cheese Bread before (at the farmers' market in Appleton), but never tried making it myself before finding this recipe. The hardest part of the recipe was finding tapioca flour (my local bulk food store had it). Beyond that, this is a simple recipe and the hardest parts can be done well in advance.

Ingredients:

• 1 egg
• 1/3 cup olive oil
• 2/3 cup milk
• 1 1/2 cups tapioca flour
• 1/2 cup grated cheese (I used pepper jack with good results)
• 1 tsp salt

Pour all the ingredients into a blender and pulse until smooth. You might have to scrape down the sides a couple of times. At this point, the batter can be refrigerated for up to a week.

Pour the batter into a lightly greased mini-muffin tin, and bake at 400 for 15-20 minutes. They won't really get all that brown, they just puff up like little balloons. They'll be chewy when they're done.

Cornmeal Pancakes

FOUND IT: On the lid of a container of Dannon Light & Fit Yogurt.

These pancakes were made by request, and will likely be requested again. They're light, fluffy and have a great flavor.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 3 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup raisins, plumped (I omitted this)
• 1 1/2 cups Dannon Light & Fit Yogurt, Vanilla or Strawberry*
• 2 large eggs
• 1/4 cup canola oil

* - Normally I don't mention specific brands in my recipes, but in this case I think it might be important. The Light & Fit Yogurt has a more liquidy texture to it that probably helps here...the batter will be thick, so you'll need all the liquid you can get.

Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt, then stir in raisins (if using). In another bowl, whisk together the yogurt, eggs and oil. Combine the two, stirring until blended.

Heat a skilled or griddle to roughly medium heat, and grease lightly. Scoop pancake batter onto griddle in roughly 1/4 cup increments. Cook roughly 3 minutes on one side, then flip and cook a minute or so on the other.

I served them with maple syrup and fresh strawberries, you can serve them with whatever your heart desires.