It’s Minnesota State Fair season! If you are from Minnesota or Wisconsin, you know and love fried cheese curds. I’m not sure about other states, but here in Minnesota, fried cheese curds are sold at the state and county fairs, of course, but they are also available at restaurants and even some fast food places. These Fried Cheese Curds were surprisingly easy to make and they were just like the ones from the state fair.
Fried Cheese Curds
- 2 lbs cheese curds
- 1½ cups buttermilk
- 1½ cups flour
- 1 tsp baking soda
- 2 tsp garlic salt
- 1 egg
- 1½ quarts oil (vegetable, canola or peanut oil)
Heat oil to 375 degrees. (Use a thermometer and watch carefully)
Whisk together buttermilk, flour, baking soda, garlic salt and egg until smooth.
Coat several cheese curds with batter.
Fry a few at a time, for several seconds, until golden brown.
Drain on paper towel.
Enjoy while fresh!
It’s summer in Minnesota! The season for BBQ’s and family reunions. And what goes better with grilled burgers and brats than a cool, creamy potato salad? Nothing. Everyone will wants some of this potato salad. Oh so good!
Deviled Egg Potato Salad
- 3 1/2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 c. mayonnaise
- 3 tbsp. yellow mustard
- 6 to 8 hard-boiled large eggs, peeled and chopped
- 3 celery ribs, thinly sliced, plus 1/4 cup chopped celery leaves
- 6 scallions, thinly sliced
- 1/3 c. chopped fresh flat-leaf parsley
- 1 (4 ounce) jar diced pimentos, drained
- Sweet paprika, for garnish
Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain.
Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, scallions, parsley, and pimentos, and toss to combine. Season with salt and pepper. Garnish with paprika.
Recently cooked for a student ministries fundraiser dinner, which by the way was a success! One of the side dishes was a favorite. So I thought I would share it with you to enjoy!
Savory Baked Apples
- 1 cup cauliflower crumbles
- 1/3 cup dried cranberries
- 1/3 cup apple cider
- 4 large Rome apples, cored
- 1 1/2 tablespoons butter, melted and divided
- 1 link mild Italian sausage, casings removed
- 3/4 cup finely chopped yellow onion
- 1/3 cup finely chopped carrot
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
- 3 garlic cloves, minced
- 1/4 cup chopped walnuts, toasted
- 3 tablespoons minced green onions
- 1/2 teaspoon dried rubbed sage
- 1/2 cup shredded Swiss & Gruyere cheese mix
- Preheat oven to 350°F.
- Chop walnuts if needed. Toast walnuts on sheet pan in a single layer for 8-10 minutes checking frequently.
- Combine cranberries and cider in a microwave-safe bowl; microwave at HIGH 1 minute. Let stand for 10 minutes.
- Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell, and chop apple flesh. Brush the inside of apples with 1 tablespoon butter.
- Place apples on a baking sheet, and bake at 350° for 25 minutes or until just tender.
- Heat a large skillet over medium-high heat. Add sausage, and sauté 5 minutes, stirring to crumble. Remove from pan; drain.
- Wipe skillet, and melt remaining butter in pan. Add cauliflower crumbles, chopped apple, yellow onion, carrot, cinnamon, and cayenne; sauté 4 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add sausage, cauliflower mixture, walnuts, green onions and sage; together toss.
- Divide filling mixture evenly among apples; top with cheese. Bake for 5-10 minutes or until cheese melted and almost golden.