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Appetizers | |
| One 8-pound corned beef brisket, raw 3 cups sauerkraut 3 pounds cream cheese 2 pounds Swiss cheese, shredded or diced small Vegetable oil, for deep-frying Flour, for coating Buttermilk, for dredging Panko breadcrumbs, for coating Chopped fresh parsley, for coating Whole-Grain Honey Mustard Horseradish Dipping Sauce: 4 cups mayonnaise 1 pound honey 8 ounces Dijon mustard 6 ounces horseradish (fresh if possible) 4 ounces whole-grain mustard with stout 4 ounces rice vinegar 1 1/2 ounces dry mustard 1 tablespoon granulated garlic | |
| Whole-Grain Honey Mustard Horseradish Dipping Sauce: Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl. Fritters Preheat the oven to 400 degrees F. Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole). Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside. In a large heavy-bottomed saucepan, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In three separate containers put the flour, buttermilk and panko breadcrumbs mixed with fresh parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches--making sure all the fritters are submerged--until golden brown, 3 to 5 minutes. Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side. | |
| The full recipe will yield about 160 fritters, so scale as needed. | |
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