Need something new to serve in your kitchen at home? Chef Payton Curry from Brat Haus has some menu options for you to try out.
Here's some fondue that can be served with sausage and pretzels, along with his German twist on potato salad.
If you like what you see here, you can enjoy more of Chef Payton's creations at Brat Haus, located at 3622 N. Scottsdale Road in Scottsdale. You can also check out his website.
1 loaf crusty bread (artisanal dark, cut 1 inch cubes)
1 cup champagne or white wine (sweet)
2 cups heavy cream
2 cups whole milk
4 cups shredded cheddar cheese (Tillamook vintage extra sharp white, extra cheddar, sharp)
4 T Flour
In a large saucepan, simmer champagne or white wine until it reduces to 1/2 cup. Add cream/milk and return to simmer. Toss shredded cheese and flour together and fold into champagne and cream mixture. Add salt and pepper to taste. Stirring until smooth and blended. Serve in a fondue pot surrounded by cubed bread.
German Potato Salad
4 cups diced peeled potatoes
8 slices bacon
2 small onion diced
6 cloves garlic
1/2 cup white vinegar
2 tablespoons kraut juice
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
1 Qt sauerkraut
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed.
Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned.
Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Copyright 2012 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.