{"id":110370,"date":"2020-11-30T11:41:06","date_gmt":"2020-11-30T15:41:06","guid":{"rendered":"http:\/\/summerofjim.com\/?p=110370"},"modified":"2020-11-30T11:42:44","modified_gmt":"2020-11-30T15:42:44","slug":"hard-cider-braised-bratwursts-dr-h-thanisch-riesling-17","status":"publish","type":"post","link":"http:\/\/summerofjim.com\/?p=110370","title":{"rendered":"Hard Cider Braised Bratwursts & Dr. H. Thanisch Riesling ’17"},"content":{"rendered":"\n

Call me lazy, but come the cooler weather \u201cin-door\u201d season, I love recipes that use slow cookers, dutch ovens or single-skillets.\u00a0 There is perception that there is a simplicity<\/em> to the assembly, prep and cooking.\u00a0 I\u2019m all for that!\u00a0 And when I espied this recipe with the following descrip, \u201c\u2026 hearty pairing of sweet and savory flavors has \u2018autumn\u2019 written all over it.\u201d I sensed a winner.\u00a0 <\/em>Besides, and any recipe built around bratwursts has a 97% chance of being a delicious success. \u00a0And this one doesn\u2019t disappoint!

Wine?\u00a0 I will say it!\u00a0 Nay, shout it<\/em>\u2026 this dish demands<\/em> a Riesling.\u00a0 Why waste words with alternate recommendations? Folks who know, or already love Rieslings will understand the pairing immediately.\u00a0 More important, if you\u2019re shy about trying Riesling, then this pairing will be the doorway to seeing the magic of the varietal.\u00a0 True there are other wines to enjoy with this recipe or with cassoulet, pork roasts, Asian cuisine & goose (Christmas Eve, I\u2019m looking at you Bob Cratchit) \u2013 but no other wine will surpass<\/em> the natural affinity Riesling has with the aforementioned dishes.<\/p>\n\n\n\n

Dr. H. Thanisch Riesling Kabinett Bernkasteler Badstube \u201917 (Saar-Mosel-Ruwer, Germany)
<\/u><\/strong>Ripe quince and Golden Delicious apple are wreathed in musky narcissus and tinged with pungency of bruised apple skin on a nose that foreshadows the almost decadently ripe fruit and inner-mouth perfume, but also the counterpoint of chew and piquancy, that emerges on the polished, buoyant palate. Fresh lime injects welcome juiciness and animation to a lusciously lingering finish where high residual sugar is held in check. Interestingly for a vintage in which many growers found it challenging to capture ripeness at a must weight appropriate to Kabinett, the volume of this bottling slightly exceeds the aggregate volume of the present collection\u2019s two Doctor Sp\u00e4tlesen. 90pts Vinous<\/em><\/p>\n\n\n\n

HARD CIDER BRAISED BRATWURSTS<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Ingredients<\/strong>
6 ounces of Tanqueray Gin
\u00bd ounce of Noilly Pratt Dry Vermouth
1 12oz bottle of hard apple cider, divided
1 tbsp all purpose flour
1 tbs olive oil
1\u00bc bratwursts
1 vidalia onion, sliced
8oz Yukon gold potatoes, cut into 1\u201d pieces
1 tsp salt
\u00bd tsp black pepper
1 Fuji apple, cored, sliced
1 tbsp whole grain mustard
2 tsp finely chopped fresh thyme
2 tsp finely chopped fresh sage<\/p>\n\n\n\n

Directions
<\/strong>1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size.  Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.  Now you can begin the food prep, and the cooking!<\/p>\n\n\n\n

2. Whisk together \u00bd cup of the cider and flour in a small bowl & set aside<\/p>\n\n\n\n

3. Heat oil in a large deep skillet over medium-high heat.  Add bratwurst and cook turning occasionally until all sides are browned.  Transfer brats to a plate.

4. Add onion to the skillet over medium-high heat, stirring constantly.  About 3 minutes.  Add potatoes, salt & pepper.  Stirring often \u2018til onions are translucent.  About 3-5 minutes. Add apple slices and remaining cider. Scrape up brown bits from the bottom of the skillet.  Bring mixture to a simmer & return brats to the skillet.  Reduce heat to medium and cook uncovered \u2018til liquid is reduced, about 15 minutes.<\/p>\n\n\n\n

5. Using a slotted spoon, transfer brats and vegetables to a serving platter.<\/p>\n\n\n\n

6. Whisk reserved flour mixture, mustard, thyme & sage into the skillet and stir constantly \u2018til thickened, about 2 minutes.  Drizzle over brats and vegetables.<\/p>\n\n\n\n

n.b.<\/u><\/strong>  Any sweet apple will do, and the original recipe called for fresh kielbasa\u2026 which then necessitates making sure that it is cooked thru at step 4.  I\u2019m sure other type of sausages would do fine.  I\u2019m a fan of Black Bear Bratwursts.  Side note:  If you haven\u2019t tried Eastern Standard Provisions pretzels<\/strong>, then you are missing out on the best pretzel in the galaxy!  Direct shipping, outstanding service!<\/p>\n","protected":false},"excerpt":{"rendered":"

Call me lazy, but come the cooler weather \u201cin-door\u201d season, I love recipes that use slow cookers, dutch ovens or single-skillets.\u00a0 There is perception that there is a simplicity to the assembly, prep and cooking.\u00a0 I\u2019m all for that!\u00a0 And … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-110370","post","type-post","status-publish","format-standard","hentry","category-sandys-table"],"_links":{"self":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110370","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=110370"}],"version-history":[{"count":2,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110370\/revisions"}],"predecessor-version":[{"id":110373,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110370\/revisions\/110373"}],"wp:attachment":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=110370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=110370"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=110370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}