Two weeks ago I posted a recipe for Bloody Mary Ketchup accompanied by an image of a beer-braised bratwurst half-dressed in the spicy, tangy sauce. I have since heard impassioned debate on proper brat condiments from a number of sources. It seems the argument between ketchup lovers and mustard enthusiasts is more volatile than the Great Cilantro War of aught three.
In the interest of impartiality I’m following up my favorite ketchup recipe with my favorite mustard recipe. I roasted a head of garlic with sprigs of fresh rosemary, then combined the resulting sweet garlic paste with a creamy honey dijonnaise.
I’m not exactly what you’d call a sports fan. I mean, sure, I’ll watch gymnastics at the Summer Olympics and figure skating at the Winter Olympics. But beyond that, I don’t know the difference between a double dribble and a double play.
I make an exception to my sports Grinch-i-tude each summer when Handsome Greg takes me out to see our minor-league hometown team, the Saint Paul Saints. Granted, the game itself bores me to tears, but I love that the game is An Event. I love the anticipation of the action, and getting to know the people sitting near us, and the hokey entertainment between innings, and the tiara-wearing pig who delivers the game ball. And I love baseball food—hot dogs, pretzels, cracker jacks—I love it all.
And so when I was tasked with preparing a springtime dinner for Mom and Handsome Greg last month, I thought, how can I elevate baseball cuisine?
I braised fresh bratwurst in beer infused with apples and onions, and served them in soft Kaiser hot dog rolls topped with Bloody Mary Ketchup and Rosemary-Roasted Garlic Honey Dijon. I served the brats with soft pretzels and beer cheese sauce, alongside a great, big platter of fresh veggies with homemade French onion dip. For dessert, I served homemade Cracker Jacks—caramel puff corn and peanuts in red and white striped popcorn boxes.
Touchdown! Or home run! Or whatever, I don’t know.
I first made Bloody Mary Ketchup from scratch, with slow-roasted tomatoes and onions and blah blah blah. I most recently tried the same idea with store bought ketchup, and it was every bit as good, but with far less work and time. So here’s the quicky version: