GRAND RAPIDS, Mich (WOOD) No matter the size of the gathering for this weekend’s big game, Chef Matt Overdevest from the Fulton Street Farmers Market has some great ideas.
Double Apple Cider Cocktail
3 oz. Hard Cider (we prefer The Peoples Cider Co.)
1 oz. Applejack (Coppercraft or Lairds)
½ oz. Maple Syrup
Fill a rocks glass ¾ full of crushed ice and pour over the ingredients. Stir to combine and garnish with and apple slice.
Caramelized Onion Dip
½ stick Butter
5 lbs Yellow Onions, sliced (a food processor will make quick work of this)
1Tbsp. Fresh Thyme, leaves removed and chopped
8 oz. Sour Cream
t.t Salt and Pepper
Pace a large pan on high heat and add the butter to melt. Once melted, add the onions and carefully stir until they start to cook down. Stir every few minutes to keep from burning, but gaining a very nice brown color the onions. When the onions get to a nice chestnut color and smell fragrant, toss in the thyme and remove from the heat. Set aside to cool. Combine the onions and sour cream in a food processor or blender and puree till smooth. Season and enjoy.
Beans N’ Brats
2 lbs Dry Beans (Hutterite, Black or Red)
1 Bay Leaf
½ bunch Fresh Thyme, leaves removed and chopped
1 Tbsp. Smoked Paprika
4 ea. Bratwurst Sausages, grilled or roasted and sliced
1 c. Maple Syrup
½ c. Apple Cider Vinegar
t.t. Salt and Pepper
Place the dry beans and bay leaf in a large pot and cover with 2” of water. Bring to a boil on high heat and then reduce to a simmer for around 2 hours, checking the water level as you go. When the beans are tender, remove from the heat and drain all but 3 cups of the cooking liquid. Add the remaining ingredients to the pot and heat to combine. Season and enjoy.