wieners roasting on an open fire

December 6th, 2009

Jack Frost nips at our noses inside the house.  Even with a pellet stove, a gas stove, an oil furnace and three fireplaces, there’s just no way to get warm in this big old barn of a house.  We wear many layers.  The kitchen hearth becomes the place to hang out because the fire is lit for ten months out of the year.

Makes sense to cook whatever we can over the fire and an odd assortment of tools have been collected for that very purpose.  The extendable forks hang right by the fireplace and there’s something truly fun about making s’mores in the dead of winter.  Beef franks and smoked sausages like to sit atop a wobbly grill rack right over the embers and enjoyed smoking hot after a brief dunk in a homemade mustard or currywurst sauce.

Winter Warm-ups

Related Recipes

Currywurst Sauce

Currywurst Sauce is a condiment found throughout Germany, especially at steet food vendors selling assorted frankfurters and wurst.  A very simple homemade kethcup flavored with aromatic curry.

Makes approximately 1+ cup sauce:

  • 12 ounces cherry tomatoes, halved
  • 1/3 cup red wine vinegar
  • 1/3 cup brown sugar
  • 1 clove garlic, quartered
  • 4 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • pinch cayenne pepper
  • Pinch of ground cloves

In a 4-cup saucepan, comine all ingredients and stir over medium heat until tomatoes break down entirely.  Simmer an additional 10 minutes.  Blend ingredients in a blender or with an immersion blender until smooth.  Pour into a lidded jar and refrigerate until ready to use.  Sauce can be served cold or warm.

Malicious Mustard

Guaranteed garlic breath!  Superb with Beef Fondue, on burgers and ham sandwiches, or simply mixed into any recipe calling for mustard.

For 1+ cup:

  • ½ cup Dijon mustard (preferably Grey Poupon)
  • ½ cup mayonnaise (preferably homemade or Hellman’s)
  • 2 garlic cloves, grated on a food plane or very finely crushed
  • 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground pepper

Mix ingredients thoroughly in a small bowl.  Cover and refrigerate.  Flavor will deepen over a few hours.

Copyright © Katherine Stetson, all rights reserved.