- Bacon Cheddar Brats (they didn't have blood sausage which was the original idea)
- False King's Sourdough
- Pickled Fennel (recipe below)
- Pickled Red Onion (recipe below)
- Brandied currants (recipe below)
- Assorted cheeses (we have camembert, Lola Montez cheddar, and a baked ricotta)
- Good Mustard
- Good Jam (homemade or otherwise)
Basic quick pickle brine:
Note: Since I was pickling two veggies, both very thinly sliced, I just doubled the brine recipe I like, and used some for both. If you're just doing an onion, or just doing the fennel, 1/2 the recipe below. This brine is scaled for one large red onion and one large head of fennel. Run over mandoline slicer so the veg is even and THIN.
- 2 cups apple cider vinegar
- 1/4 c plus 1 T white sugar
- 1 T salt
- 1 t black pepper corns
- 1/2 t whole fennel seeds
- 1/2 t coriander seeds
- 1/4 t whole yellow mustard seeds
- 2 cardamom pods
- 1 bay leaf
- 1 thinly sliced red onion
- 1 thinly sliced fennel bulb, fronds and core removed
- Set your fennel and your red onion in separate quart containers.
- Bring all ingredients except for fennel and onion to a boil in a sauce pan. Reduce heat and simmer 4 minutes to meld.
- Get out a fine mesh strainer, and pour half of the liquid through the strainer over the fennel.
- Repeat process with the onion.
- Let sit at room temperature for 2 hours.
- 8 oz dried currants
- 1 T honey
- 1 cup hot water
- 1 pack earl gray tea
- 1 cardamom pod
- 2 cloves
- 1/2 T chopped ginger
- 1/2 c brandy
- Place currants in a quart container.
- Bring water to a boil with cardamom, cloves, and ginger. Pour over tea bag. Let steep 5 minutes.
- Mix in brandy and honey until dissolved.
- Pour liquid through a strainer into the quart with the currants.
- Let sit at room temperature for two hours, or until nice and plump.
- These are also delicious in baked goods and ice creams.
Bringing it all together:
Day of your viewing party, all you have to do is reheat/ toast the bread, and sear the sausages. Your pickles are done as are your currants. I used the fronds from the fennel for a little green on the board. 15 minutes before guests arrive, toast your bread in large loaves for 7-10 minutes in a 350 degree oven. While the bread toasts, get your sausages going. While their doing their thing, get your board set up with pickles, cornichons, and small jars or swooshes of mustard and jam. Slice warm bread, slice warm sausages and serve. Don't forget to set out cheeses and cheese knives, one per cheese type.