Grilled Bratwurst with
Caramelized Fennel and
Red Onion Relish
2 tablespoons olive oil
2 large red onions, thinly sliced
2 fennel bulbs, trimmed and thinly sliced
1 teaspoon sugar
1 (12-ounce) bottle amber ale
Salt and freshly ground black pepper
12 veal or pork bratwursts, (about 3 pounds)
12 hot dog or sausage rolls, split (optional)
Make the relish: In a large skillet over medium-high
heat, heat the oil. Add the onion and fennel slices and
cook, stirring often, until soft and golden brown, about
15 minutes. Sprinkle with sugar and continue to cook for
another 5 to 7 minutes.
Pour in the ale and simmer over medium heat until most
of the liquid has evaporated and the vegetables are very
soft, about 5 minutes. Add salt and pepper to taste.
Makes about 2 cups.
Prepare a barbecue for grilling over medium-high heat. Grill
the sausages for about 20 minutes, turning them often, until
they are browned all over and the juices run clear. To serve,
place a bratwurst on a roll and top with relish, or serve the
brats on a plate with relish on the side. Accompany with
your favorite mustard. Makes 12 servings.
Note: Relish may be prepared up to 3 days in advance,
covered and refrigerated. Remove from the refrigerator
1 hour before using.
Cabbage Apple Slaw with
Coleslaw takes just a few minutes to put together now
that fresh shredded coleslaw vegetables are readily
available. The dressing is lightened up with nonfat
yogurt; agave syrup adds a touch of sweetness.
¾ cup mayonnaise
¾ cup nonfat Greek yogurt
1½ tablespoons agave syrup
1½ tablespoons lemon juice
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper
1 Fuji or Granny Smith apple, peeled and shredded
2 (1-pound) packages shredded coleslaw mix
2 tablespoons finely chopped parsley or dill weed,
Combine the dressing ingredients in a medium serving
bowl. Mix until well blended. Add the shredded apple
and coleslaw mix, and toss evenly with tongs until
everything is coated. Refrigerate for at least an hour to
allow the flavors to meld. Garnish with parsley or dill.
Makes 8 to 10 servings.
Note: This can be made 1 day in advance, covered and
refrigerated. Toss before serving.
Roasted Eggplant-Garlic Spread
This eggplant spread sparkles
with Mediterranean ingredients.
Roasting the garlic adds a nutty,
sweet flavor, while sautéing and
glazing the onions in balsamic
vinegar adds a touch of caramel
flavor. Try it on crispy pita chips.
Note: May be prepared up to
3 days in advance.
1 small eggplant
1 teaspoon coarse salt
1 tablespoon plus
1 teaspoon olive oil,
plus more for spraying
2 garlic cloves, skin on,
wrapped in foil
1 medium onion,
2 teaspoons balsamic
1 tablespoon fresh
1 tablespoon finely
chopped fresh basil
1 tablespoon freshly grated
Salt and freshly ground
Preheat the oven to 400 F. Peel
the eggplant and slice it crosswise into ½-inch slices. Place
eggplant in a colander, sprinkle
with coarse salt, weigh down with
a plate and let drain for about 20
minutes. Rinse off and pat dry.
Spray eggplant slices lightly with
olive oil and arrange on a baking
sheet with the garlic. Bake for 10
minutes, flip the eggplant slices
and return to oven for 15 more
minutes. Remove from oven, let
eggplant cool, then chop eggplant coarsely. Set garlic aside.
Meanwhile, heat oil in a small
skillet over medium-high heat.
Add onion and sauté until soft,
about 6 to 8 minutes. Add balsamic vinegar and reduce while
sautéing for another 2 minutes.
In a food processor fitted with
the metal blade, process the
eggplant, garlic, onion mixture,
lemon juice, basil and Parmesan
until puréed. Add salt and pepper
to taste. Transfer to an airtight
container and refrigerate until
ready to use. Makes 1 cup.
Recipes courtesy of cookbook
author and Costco member
Diane Rossen Worthington
The Cabbage Apple Slaw rec-
ipe is from Seriously Simple
Parties (Chronicle, 2012).
OCTOBER 2012 ;e Costco Connection 57
CONTINUED ON PAGE 59