Pork Burgers with Sauerkraut and Gruyère

These burgers are a cross between a patty melt and a Reuben. For the best flavor, avoid canned sauerkraut and look for the bagged version in the supermarket meat case. 

• 
  
  1/2 lb. bacon (about 9 slices)
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1 tsp. caraway seeds, lightly crushed
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  4 slices Gruyère
  
  


• 
  
  1 cup sauerkraut, rinsed and drained
  
  


• 
  
  Dijon mustard to taste
  
  


• 
  
  8 slices seeded or marble rye bread, toasted
  
  

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 Tbs. of the fat from the skillet.

In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds,
and nutmeg with your hands. Form into four 1/2-inch-thick patties.

Return the skillet to medium heat. When the bacon fat is hot, add the
burgers and cook for 6 minutes. Flip the burgers, cover the skillet, and
continue to cook until an instant-read thermometer inserted into a
burger registers 160°F for well done, about 5 minutes more. Turn off the
heat, top each with a slice of the cheese, cover, and let sit until the
cheese has melted, about 1 minute.

Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm.

Spread mustard on each slice of rye toast. Serve the burgers between the toast, topped with the sauerkraut.

Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

• 
  
  8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  2 medium shallots, minced
  
  


• 
  
  1-1/2 tsp. all-purpose flour
  
  


• 
  
  1 cup amber lager, such as Dos Equis Ambar
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  1-1/2 Tbs. pure maple syrup
  
  


• 
  
  1/2 tsp. chopped fresh thyme; more for garnish
  
  


• 
  
  1 Tbs. whole-grain mustard
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper.


Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.


Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.


To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.

Braised Country-Style Pork Ribs with Mustard-Beer Sauce

Cooking country ribs with moist heat helps melt excess fat and soften tough bits. Here they're broiled until browned and then braised with beer and aromatic vegetables so they absorb tons of flavor. The braising liquid is then reduced into a sweet-and-salty sauce for glazing the ribs and drizzling over them before serving.

For the ribs

• 
  
  6-1/2 lb. bone-in country-style pork ribs, cut into individual ribs (12 to 16 large, meaty ribs)
  
  


• 
  
  2 12-oz. bottles lager, such as Budweiser
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1 medium carrot, chopped
  
  


• 
  
  1 medium celery rib, chopped
  
  


• 
  
  4 medium cloves garlic, crushed
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  

For the sauce

• 
  
  1/3 cup packed light brown sugar
  
  


• 
  
  3 Tbs. whole-grain mustard
  
  


• 
  
  3 Tbs. balsamic vinegar
  
  

Braise the ribs

Position an oven rack about 6 inches from the broiler element and heat the broiler on high.

Arrange half of the ribs in a single layer in a broiler pan (without the top rack). Broil, turning occasionally, until browned on all sides, about 15 minutes. Transfer to a platter and discard the fat in the pan.

Put the pan over high heat. Add 1 bottle of the beer and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spatula. Transfer the mixture to a large roasting pan. Repeat with the remaining ribs and beer.

Clean the broiler pan. Reposition the rack to the center of the oven and lower the oven temperature to 350°F.

Heat the oil in a 12-inch skillet over medium heat. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Transfer to the roasting pan holding the beer mixture; stir in the broth, soy sauce, and red pepper flakes. Spread the vegetables in an even layer and arrange the ribs on top (it’s OK if they're crowded).

Cover the roasting pan with heavy-duty aluminum foil, crimping the edges to create a tight seal. Braise in the oven for 30 minutes. Turn the ribs, re-cover the pan, and braise until the ribs are tender when pierced with a small knife, 60 to 80 minutes more.

Line the clean broiler pan with aluminum foil and transfer the ribs to the broiler pan. Tent loosely with more foil while you make the sauce.

Make the sauce

Strain the braising liquid through a fine sieve into a medium saucepan; discard the solids. Let stand for 5 minutes; skim off and discard the fat on the surface. Bring to a boil over high heat. Lower the heat to maintain a steady simmer and cook, stirring often, until the liquid has reduced to 1-1/2 cups, about 20 minutes. Whisk in the brown sugar, mustard, and vinegar and raise the heat to return to a boil. Then lower the heat to maintain a simmer and cook, stirring occasionally, until reduced to 1-1/2 cups, 10 to 15 minutes.

Finish the ribs

Leaving the rack in the center of the oven, heat the broiler on high.

Brush the tops of the ribs with about 1/2 cup of the sauce; broil until glazed and sizzling, 5 to 7 minutes. Flip the ribs, brush with another 1/2 cup of sauce, and broil until the other side is glazed and sizzling, 5 to 7 minutes more. Transfer to a serving platter, drizzle with the remaining sauce, and serve.

Bavarian-Style Soft Pretzels

And an oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy.

• 
  
  1-1/2 tsp. active dry yeast
  
  


• 
  
  19-1/2 oz. (4-1/2 cups) unbleached bread flour; more as needed
  
  


• 
  
  2 Tbs. packed light brown sugar
  
  


• 
  
  1 Tbs. vegetable oil
  
  


• 
  
  2-1/4 tsp. kosher salt
  
  


• 
  
  Oil mister filled with vegetable oil (or cooking spray)
  
  


• 
  
  1-1/2 Tbs. food-grade lye microbeads, or 3 Tbs. baking soda
  
  


• 
  
  1 large egg, lightly beaten (only if using baking soda instead of lye)
  
  


• 
  
  1 Tbs. pretzel or coarse salt
  
  

Tip:

A few key ingredients will help you make excellent pretzels at home. Food-grade lye microbeads are essential for a flavorful, mahogany-brown crust (you can also use baking soda, but the results won’t be the same). Pretzel salt is a bright white compressed salt that adheres well to the unbaked dough; kosher or coarse sea salt is a good substitution.

Make the dough

Tip:

An oil mister comes in handy for making pretzels because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy.

In a stand mixer fitted with the dough hook (or in a large mixing bowl with a whisk), combine the yeast and 1-1/2 cups lukewarm (90°F to 95°F) water and let stand until dissolved, about 5 minutes. (The mixture should smell yeasty. If it doesn’t, start over with a fresh batch of active dry yeast.) Add the flour, sugar, oil, and salt. Mix on low speed (or with a wooden spoon) until the ingredients are hydrated and form a coarse ball of dough, 2 to 3 minutes. Add more water as needed, 1 tsp. at a time, if all of the flour is not incorporated into the dough.

Increase the speed to medium low and mix (or transfer the dough to a work surface misted with oil and knead by hand) until the dough becomes smooth, supple, and elastic, about 3 minutes. The dough should be soft but only slightly tacky; if it seems sticky or very tacky, sprinkle in more flour, as needed. If using a stand mixer, transfer the dough to a lightly oiled work surface and knead by hand for a few more seconds. Form the dough into a ball, transfer to a large, lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until it’s about 1-1/2 times its original size, 1 to 1-1/2 hours.

Lightly mist a work surface with oil and transfer the dough to it. Divide the dough into 6 equal pieces (about 6 oz. each). Form each piece into a smooth, round ball, lightly mist with oil, and cover with plastic wrap; let rest on the work surface at room temperature for 20 to 30 minutes to allow the gluten to relax.

Shape the pretzels

Line a large baking sheet with lightly oiled parchment or a silicone baking mat and set aside.

Lightly mist a work surface and, using your palms and fingers, roll each piece of dough on the work surface into a rope that’s about 30 inches long and 1/3 to 1/2 inch thick. If the dough resists or shrinks back, let it rest for a few minutes while you work on other pieces; short rests will let the gluten relax enough to allow for the full rollout.

Working with 1 dough rope at a time, shape it into a large U that’s 5 to 7 inches across with the curve closest to you. Take the 2 ends of the rope in your fingers and cross one over the other so the ends overhang the cross by about 3 inches. Twist the ends of the rope, shortening the overhang to about 2 inches. Next, pull the twisted end section toward you and fold it down over the bottom curve of the U so the ends are a couple of inches apart and overhang the bottom by about 1/4 inch.

Carefully transfer the pretzels to the prepared baking sheet, spacing them evenly and reshaping as needed. Cover with plastic wrap and freeze until hard, at least 2 hours and up to 3 weeks.

Dip the pretzels

If using lye, put on protective gloves. Pour 2 cups cool water into a small stainless-steel bowl just wide enough to hold one pretzel.

Add the lye and stir with a stainless-steel whisk or spoon until completely dissolved.

If using baking soda, bring 2 cups water to a boil in a small saucepan. Remove from the heat, add the baking soda, and stir until completely dissolved. Transfer to a bowl and let cool to lukewarm, about 30 minutes.

Using stainless-steel tongs or a stainless-steel slotted spoon, dip one pretzel at a time in the lye (or baking soda) bath and soak for 5 seconds. If the liquid doesn’t completely cover the pretzel, turn it over and submerge the other side for 5 seconds. Remove the pretzel from the liquid, allowing the excess to drip off, and return it to the baking sheet. To discard the lye bath, slowly pour it down the sink drain and flush with cool running water for a few seconds. If you wore non-disposable gloves, wash them in cool soapy water and rinse well. If you used a baking soda bath, brush the tops and sides of the pretzels with some of the beaten egg.

Let the pretzels thaw and rise at room temperature until they are soft and puffy, 1-1/2 to 2 hours.

Bake the pretzels

Position a rack in the center of the oven and heat the oven to 400°F. Brush baking-soda-dipped pretzels once more with egg.

Lightly sprinkle the pretzels with the salt. Set the baking sheet of pretzels on another baking sheet (double-pan them) to prevent the bottoms of the pretzels from browning too quickly. Bake, rotating the pan halfway through, until rich, deep mahogany-brown for lye-dipped pretzels or dark golden-brown for baking-soda-dipped pretzels, 20 to 22 minutes. Transfer the pretzels to a rack and cool for at least 15 minutes before serving.

Oven-Roasted Sausages with Riesling, Apples, and Pears

Preparing this dish will fill your home with the most intoxicating aroma ever. The smell alone may be enough to inspire the occasional home cook to prepare dinner on a regular basis. A mixture of orange juice and wine is infused with ginger, cinnamon, cloves, and anise seed, then poured over sautéed apples, pears, and sweet Italian sausage and baked. The meal tastes just as wonderful as it smells.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. brown sugar
  
  


• 
  
  3 Bosc pears, peeled, halved, and cored
  
  


• 
  
  3 Granny Smith apples, peeled, halved, and cored
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup freshly squeezed orange juice, from about 2 to 3 oranges, or store-bought prepared orange juice
  
  


• 
  
  1 cup late-harvest wine, such as Riesling or Gewürztraminer
  
  


• 
  
  1 tsp. grated orange zest
  
  


• 
  
  2 slices fresh ginger
  
  


• 
  
  2 whole cloves
  
  


• 
  
  1 cinnamon stick
  
  


• 
  
  1⁄8 tsp. anise seed, crushed
  
  


• 
  
  9 sweet Italian pork sausages, pricked with a fork
  
  

Heat the oven to 375°F.

Melt the butter in a large frying pan over medium heat. Add the brown sugar and cook until it is melted. Add the pears and apples, cut side down, in a single layer, and cook until they are golden brown, 5 to 7 minutes. Remove from the heat and place the pears and apples in a large baking dish in a single layer. Season with salt.

In the meantime, add the orange juice, late-harvest wine, orange zest, ginger, cloves, cinnamon stick, and anise seed to the frying pan over high heat. Bring to a boil and immediately remove from the heat. Discard the ginger, cinnamon stick, and cloves.

Add the sausages to the baking dish with the pears and apples. Pour the orange juice and wine mixture over the pears, apples, and sausages and season with salt. Cover loosely with foil and bake until the sausages are cooked and the pears and apples are tender but still hold their shape, 25 to 35 minutes.

To serve, cut each sausage in half on the diagonal. Place 3 pieces of sausage and half of a pear and apple on each plate. Drizzle with the pan juices and serve immediately.

Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don't have a grill or you're rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They'll taste just as good.

• 
  
  3 medium ripe tomatoes (3/4 to 1 lb.), cored and chopped
  
  


• 
  
  1 Tbs. apple cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 uncooked bratwursts (about 1-1/4 lb.)
  
  


• 
  
  4 hoagie sandwich rolls, split
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. cumin seed
  
  


• 
  
  1 cup bagged sauerkraut, drained
  
  


• 
  
  1/3 cup lower-salt chicken broth
  
  

Prepare a medium gas or charcoal grill fire.


Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring often, until most of the liquid has evaporated and the mixture resembles a thick, chunky ketchup, about 20 minutes. Season to taste with salt and pepper; set aside.


Grill the sausages, turning occasionally, until cooked through and dark golden-brown all over, 10 to 15 minutes. During the last few minutes of cooking, toast the sandwich rolls on the grill, 30 seconds to 1 minute per side.


While the sausages are cooking, heat the oil and the cumin seed in a small saucepan over medium heat until fragrant, 2 to 3 minutes. Add the sauerkraut, broth, 1/4 tsp. salt, and 1/8 tsp. pepper and bring to a boil. Cover, reduce the heat to medium low and simmer, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.


Spread the rolls with some of the tomato jam and then place a sausage inside each. Top the sausages with the sauerkraut and serve.

Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don't have a grill or you're rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They'll taste just as good.

• 
  
  3 medium ripe tomatoes (3/4 to 1 lb.), cored and chopped
  
  


• 
  
  1 Tbs. apple cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 uncooked bratwursts (about 1-1/4 lb.)
  
  


• 
  
  4 hoagie sandwich rolls, split
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. cumin seed
  
  


• 
  
  1 cup bagged sauerkraut, drained
  
  


• 
  
  1/3 cup lower-salt chicken broth
  
  

Prepare a medium gas or charcoal grill fire.


Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring often, until most of the liquid has evaporated and the mixture resembles a thick, chunky ketchup, about 20 minutes. Season to taste with salt and pepper; set aside.


Grill the sausages, turning occasionally, until cooked through and dark golden-brown all over, 10 to 15 minutes. During the last few minutes of cooking, toast the sandwich rolls on the grill, 30 seconds to 1 minute per side.


While the sausages are cooking, heat the oil and the cumin seed in a small saucepan over medium heat until fragrant, 2 to 3 minutes. Add the sauerkraut, broth, 1/4 tsp. salt, and 1/8 tsp. pepper and bring to a boil. Cover, reduce the heat to medium low and simmer, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.


Spread the rolls with some of the tomato jam and then place a sausage inside each. Top the sausages with the sauerkraut and serve.

Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

• 
  
  8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  2 medium shallots, minced
  
  


• 
  
  1-1/2 tsp. all-purpose flour
  
  


• 
  
  1 cup amber lager, such as Dos Equis Ambar
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  1-1/2 Tbs. pure maple syrup
  
  


• 
  
  1/2 tsp. chopped fresh thyme; more for garnish
  
  


• 
  
  1 Tbs. whole-grain mustard
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper.


Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.


Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.


To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.

Brown Butter Pumpkin Layer Cake

A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo.
For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

For the purée

• 
  
  2 tsp. vegetable oil
  
  


• 
  
  1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
  
  

Tip:

You can substitute canned pumpkin purée for homemade, if you like.

For the cake

• 
  
  6 oz. (3/4 cup) unsalted butter; more for the pans
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more for the pans
  
  


• 
  
  1-1/2 tsp. baking soda
  
  


• 
  
  1-1/2 tsp. ground cinnamon
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  2/3 cup firmly packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/3 cup buttermilk
  
  

For the topping

• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  2/3 cup pecans
  
  


• 
  
  1/2 cup unsalted, raw, hulled pepitas
  
  


• 
  
  2 Tbs. firmly packed light brown sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1-1/2 Tbs. chopped crystallized ginger
  
  

For the frosting

• 
  
  4 oz. (1/2 cup) unsalted butter
  
  


• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  1/4 cup firmly packed light brown sugar
  
  


• 
  
  5 oz. (1-1/4 cups) confectioners’ sugar
  
  

Make the pumpkin purée

Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9x13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée the flesh in a food processor until smooth. You’ll need 1-1/2 cups of the purée for the cake. Refrigerate or freeze any remaining purée for another use.

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F.


Butter and flour two 9-inch round cake pans with removable bottoms (or butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans).


Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.


Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

Make the topping

Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet.

Make the frosting

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.


Using an electric mixer, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.

Assemble the cake

Put one cake layer on a cake plate. Spread 1/2 cup of the frosting on the layer. Sprinkle 1/2 cup of the nut mixture over the frosting and top with the second layer. Frost the top and sides of the cake with the remaining frosting. Arrange the remaining topping in a ring 1-1/2 inches in from the edge of the cake and serve

Braised Country-Style Pork Ribs with Mustard-Beer Sauce

Cooking country ribs with moist heat helps melt excess fat and soften tough bits. Here they're broiled until browned and then braised with beer and aromatic vegetables so they absorb tons of flavor. The braising liquid is then reduced into a sweet-and-salty sauce for glazing the ribs and drizzling over them before serving.

For the ribs

• 
  
  6-1/2 lb. bone-in country-style pork ribs, cut into individual ribs (12 to 16 large, meaty ribs)
  
  


• 
  
  2 12-oz. bottles lager, such as Budweiser
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1 medium carrot, chopped
  
  


• 
  
  1 medium celery rib, chopped
  
  


• 
  
  4 medium cloves garlic, crushed
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  

For the sauce

• 
  
  1/3 cup packed light brown sugar
  
  


• 
  
  3 Tbs. whole-grain mustard
  
  


• 
  
  3 Tbs. balsamic vinegar
  
  

Braise the ribs

Position an oven rack about 6 inches from the broiler element and heat the broiler on high.

Arrange half of the ribs in a single layer in a broiler pan (without the top rack). Broil, turning occasionally, until browned on all sides, about 15 minutes. Transfer to a platter and discard the fat in the pan.

Put the pan over high heat. Add 1 bottle of the beer and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spatula. Transfer the mixture to a large roasting pan. Repeat with the remaining ribs and beer.

Clean the broiler pan. Reposition the rack to the center of the oven and lower the oven temperature to 350°F.

Heat the oil in a 12-inch skillet over medium heat. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Transfer to the roasting pan holding the beer mixture; stir in the broth, soy sauce, and red pepper flakes. Spread the vegetables in an even layer and arrange the ribs on top (it’s OK if they're crowded).

Cover the roasting pan with heavy-duty aluminum foil, crimping the edges to create a tight seal. Braise in the oven for 30 minutes. Turn the ribs, re-cover the pan, and braise until the ribs are tender when pierced with a small knife, 60 to 80 minutes more.

Line the clean broiler pan with aluminum foil and transfer the ribs to the broiler pan. Tent loosely with more foil while you make the sauce.

Make the sauce

Strain the braising liquid through a fine sieve into a medium saucepan; discard the solids. Let stand for 5 minutes; skim off and discard the fat on the surface. Bring to a boil over high heat. Lower the heat to maintain a steady simmer and cook, stirring often, until the liquid has reduced to 1-1/2 cups, about 20 minutes. Whisk in the brown sugar, mustard, and vinegar and raise the heat to return to a boil. Then lower the heat to maintain a simmer and cook, stirring occasionally, until reduced to 1-1/2 cups, 10 to 15 minutes.

Finish the ribs

Leaving the rack in the center of the oven, heat the broiler on high.

Brush the tops of the ribs with about 1/2 cup of the sauce; broil until glazed and sizzling, 5 to 7 minutes. Flip the ribs, brush with another 1/2 cup of sauce, and broil until the other side is glazed and sizzling, 5 to 7 minutes more. Transfer to a serving platter, drizzle with the remaining sauce, and serve.

Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don't have a grill or you're rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They'll taste just as good.

• 
  
  3 medium ripe tomatoes (3/4 to 1 lb.), cored and chopped
  
  


• 
  
  1 Tbs. apple cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 uncooked bratwursts (about 1-1/4 lb.)
  
  


• 
  
  4 hoagie sandwich rolls, split
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. cumin seed
  
  


• 
  
  1 cup bagged sauerkraut, drained
  
  


• 
  
  1/3 cup lower-salt chicken broth
  
  

Prepare a medium gas or charcoal grill fire.


Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring often, until most of the liquid has evaporated and the mixture resembles a thick, chunky ketchup, about 20 minutes. Season to taste with salt and pepper; set aside.


Grill the sausages, turning occasionally, until cooked through and dark golden-brown all over, 10 to 15 minutes. During the last few minutes of cooking, toast the sandwich rolls on the grill, 30 seconds to 1 minute per side.


While the sausages are cooking, heat the oil and the cumin seed in a small saucepan over medium heat until fragrant, 2 to 3 minutes. Add the sauerkraut, broth, 1/4 tsp. salt, and 1/8 tsp. pepper and bring to a boil. Cover, reduce the heat to medium low and simmer, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.


Spread the rolls with some of the tomato jam and then place a sausage inside each. Top the sausages with the sauerkraut and serve.

Pork Chops with Mustard Sauce

A fast, creamy pan sauce dresses up these simple seared pork chops; serve them with rice or noodles to soak up the sauce.

• 
  
  Eight 1/2-inch-thick boneless pork chops (about 3 oz. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  1/4 cup stoneground or country-style mustard
  
  

Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess.

Put the butter and oil in a 12-inch skillet over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.

Pour off any fat in the pan, add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 Tbs., 2 to 3 minutes. Stir in the cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.

Return the pork and any juices to the pan, turn to coat with the sauce, and then transfer back to the serving platter. Drizzle any sauce remaining in the skillet over the chops and serve.

Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce

Ground pretzels not only make a great crunchy-salty coating for chicken, they also make this dish a family-friendly favorite you'll get plenty of requests for.

• 
  
  1/2 cup all-purpose flour
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/4 cup plus 1 Tbs. Dijon mustard
  
  


• 
  
  3 cups pretzels (not low-sodium)
  
  


• 
  
  3 boneless, skinless chicken breast halves (about 1-1/2 lb.)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 cup mayonnaise
  
  


• 
  
  2 Tbs. finely chopped fresh dill
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  1/2 cup vegetable oil
  
  

Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretzel bowls in that order.


Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.


Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 tsp. black pepper; set aside.


Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken.


Slice the chicken on the diagonal. Divide the slices among four dinner plates and serve with the dipping sauce.

Pork Burgers with Sauerkraut and Gruyère

These burgers are a cross between a patty melt and a Reuben. For the best flavor, avoid canned sauerkraut and look for the bagged version in the supermarket meat case. 

• 
  
  1/2 lb. bacon (about 9 slices)
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1 tsp. caraway seeds, lightly crushed
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  4 slices Gruyère
  
  


• 
  
  1 cup sauerkraut, rinsed and drained
  
  


• 
  
  Dijon mustard to taste
  
  


• 
  
  8 slices seeded or marble rye bread, toasted
  
  

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 Tbs. of the fat from the skillet.

In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds,
and nutmeg with your hands. Form into four 1/2-inch-thick patties.

Return the skillet to medium heat. When the bacon fat is hot, add the
burgers and cook for 6 minutes. Flip the burgers, cover the skillet, and
continue to cook until an instant-read thermometer inserted into a
burger registers 160°F for well done, about 5 minutes more. Turn off the
heat, top each with a slice of the cheese, cover, and let sit until the
cheese has melted, about 1 minute.

Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm.

Spread mustard on each slice of rye toast. Serve the burgers between the toast, topped with the sauerkraut.

Beer-Buttered Roasted Rib-Eye with Beer and Cider Sauce

Treat your guests to the most flavorful roast beef they've ever had—thanks to a surprise ingredient. Like salt, alcohol brings out the flavor in food. In this hearty roast, beer is used three ways—as a marinade, for basting, and in the sauce.

For the marinade

• 
  
  2-1/4 cups dark beer
  
  


• 
  
  2 yellow onions, diced (about 2 cups)
  
  


• 
  
  1/3 cup unsulfured molasses
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  3 T bs. kosher salt
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  One 4- to 5-lb. boneless rib-eye beef roast
  
  

For the rub

• 
  
  1 Tbs. sweet paprika
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1 Tbs. dry mustard
  
  


• 
  
  1-1/2 tsp. freshly ground black pepper
  
  


• 
  
  1 tsp. kosher salt
  
  

For the sauce

• 
  
  6 oz. (12 Tbs.) unsalted butter, thinly sliced
  
  


• 
  
  1-1/2 cups dark beer
  
  


• 
  
  1/2 cup apple cider
  
  


• 
  
  1/4 cup apple cider vinegar
  
  


• 
  
  1/4 cup Worcestershire sauce
  
  

Make the marinade

In a large bowl, combine the beer, onions, molasses, garlic, salt, bay leaves, pepper, and 1-1/4 cups water. Add the beef, cover, and refrigerate for 4 to 6 hours, turning occasionally.

Make the rub

In a small bowl, combine the rub ingredients. Remove the beef from the marinade, pat dry, and rub all over with the spice mixture. Put the meat on a rack set in a roasting pan and let stand at room temperature for 1 hour.

Begin the sauce

Melt 6 Tbs. of the butter in a 2-quart saucepan over low heat. Add the beer, cider, vinegar, and Worcestershire and stir to combine. Remove from the heat. Transfer half of the sauce to a 2-cup liquid measure and set aside.

Roast the beef

Position a rack in the center of the oven and heat the oven to 425°F. Roast the meat, basting every 20 minutes with the reserved sauce in the measuring cup, until an instant-read thermometer inserted in the meat reads 125°F to 135°F for rare to medium rare, 1-1/4 to 1-3/4 hours. Transfer the roast to a carving board and let rest for 15 to 20 minutes.

Finish the sauce

Meanwhile, bring the sauce left in the saucepan to a boil over medium-high heat. Boil until reduced to 2/3 cup, about 5 minutes. Reduce the heat to low and swirl in the remaining 6 Tbs. butter.


Slice the roast thinly against the grain and serve with the sauce.

Barbecue Braised Country Spareribs with Beer and Mustard Glaze

For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad.

For the ribs:

• 
  
  1 Tbs. sweet Hungarian paprika
  
  


• 
  
  1 tsp. dark brown sugar
  
  


• 
  
  1 tsp. dry mustard (preferably Coleman’s)
  
  


• 
  
  1 tsp. dried sage
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 lb. bone-in country style pork ribs
  
  

For the braising liquid:

• 
  
  4 strips bacon, cut crosswise into 1/2-inch-wide strips
  
  


• 
  
  2 medium yellow onions, thinly sliced (3 cups)
  
  


• 
  
  4 medium cloves garlic, chopped (1 Tbs.)
  
  


• 
  
  1 medium carrot, chopped (1/2 cup)
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1 12-oz. bottle bock beer or dark lager
  
  


• 
  
  1/4 cup cider vinegar
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1 tsp. caraway seeds
  
  

For the glaze:

• 
  
  1/4 cup Dijon mustard
  
  


• 
  
  1/4 cup light brown sugar
  
  


• 
  
  1/4 tsp. Worcestershire sauce
  
  

Season:

In a small bowl, combine the paprika, brown sugar, dry mustard, sage, 1 tsp. salt, and 1 tsp. pepper. Set aside 2 tsp. to use in the braise and sprinkle the remaining rub all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight.

Sear:

Prepare a gas grill for direct grilling over medium-high heat. Grill the ribs until nicely browned, 3 to 5 minutes per side. Transfer to a platter, let cool briefly, and then tie each rib with 3 or 4 loops of butcher’s twine.

Braise:

Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, cook the bacon over medium heat, stirring occasionally, until it just starts to crisp, 2 to 3 minutes. Add the onions and cook, stirring occasionally, until soft and beginning to color, 6 to 8 minutes. Add the garlic, carrot, and the reserved spice rub and cook for about 1 minute more. Add the broth, beer, vinegar, bay leaves, and caraway seeds. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.

Nestle the ribs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until fork-tender, about 1-1/2 hours, turning the ribs halfway through cooking.

Transfer the ribs to a tray. Strain the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Discard the solids. Skim off and discard the fat. Keep warm.

Glaze:

Prepare the grill for direct grilling over medium-low heat. In a small bowl, stir the mustard, brown sugar, and Worcestershire sauce. Stir in just enough of the braising liquid, 1 Tbs. at a time, to produce a glaze thin enough to easily brush on the ribs. Brush one side of the ribs with the glaze and grill glazed side down until bubbly and beginning to darken, 3 to 5 minutes. Brush the other side, flip the ribs, and grill until the glaze is bubbly and beginning to darken, an  additional 3 to 5 minutes.

Remove the string from the ribs, put them on a warm platter, and drizzle with the remaining braising liquid.

Cheesehead Brats

Inspired by Green Bay Packers fans, these bratwursts are simmered in beer and onions, then grilled and served with sauerkraut and mustard. 

• 
  
  2 12-oz. cans beer, preferably the cheap stuff
  
  


• 
  
  2 large onions, thinly sliced
  
  


• 
  
  6 uncooked bratwursts (if you have big eaters, you might want to double this number)
  
  


• 
  
  6 good-quality hot dog buns or small submarine rolls (again, for big eaters, see above) 
  
  


• 
  
  Brown mustard
  
  


• 
  
  One 1-lb. bag refrigerated sauerkraut, drained
  
  

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Combine the beer, onions, and brats in a large saucepan. If your grill has a side burner, feel free to do this process there. Otherwise, place over medium-high heat and bring to a boil. Reduce the heat to low and simmer until the brats are just cooked through, usually about 8 minutes. Remember, we’re going to continue cooking these brats on the grill.

Remove the brats from the pot and place them on the grill. Grill the brats for 8 to 10 minutes, turning them frequently to brown them evenly on all sides. When they are done, slide them into your buns and top with mustard and sauerkraut.

German Potato Salad

Sure, the Classic Potato Salad recipe is a winner, but for your next cookout, turn up the tangy dial and impress your guests with another classic: German Potato Salad, or create your own potato salad recipe with our new Potato Salad Recipe Maker.

For the dressing

• 
  
  1/4 cup white wine vinegar
  
  


• 
  
  1 Tbs. grainy mustard
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. caraway seeds, lightly toasted and ground
  
  

For the salad

• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  
  


• 
  
  3/4 lb. bacon, cooked and crumbled
  
  


• 
  
  1 cup small-diced sweet onion
  
  


• 
  
  3/4 cup small-diced dill pickles
  
  


• 
  
  1/2 cup chopped fresh flat-leaf parsley
  
  

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Beer-Buttered Roasted Rib-Eye with Beer and Cider Sauce

Treat your guests to the most flavorful roast beef they've ever had—thanks to a surprise ingredient. Like salt, alcohol brings out the flavor in food. In this hearty roast, beer is used three ways—as a marinade, for basting, and in the sauce.

For the marinade

• 
  
  2-1/4 cups dark beer
  
  


• 
  
  2 yellow onions, diced (about 2 cups)
  
  


• 
  
  1/3 cup unsulfured molasses
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  3 T bs. kosher salt
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  One 4- to 5-lb. boneless rib-eye beef roast
  
  

For the rub

• 
  
  1 Tbs. sweet paprika
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1 Tbs. dry mustard
  
  


• 
  
  1-1/2 tsp. freshly ground black pepper
  
  


• 
  
  1 tsp. kosher salt
  
  

For the sauce

• 
  
  6 oz. (12 Tbs.) unsalted butter, thinly sliced
  
  


• 
  
  1-1/2 cups dark beer
  
  


• 
  
  1/2 cup apple cider
  
  


• 
  
  1/4 cup apple cider vinegar
  
  


• 
  
  1/4 cup Worcestershire sauce
  
  

Make the marinade

In a large bowl, combine the beer, onions, molasses, garlic, salt, bay leaves, pepper, and 1-1/4 cups water. Add the beef, cover, and refrigerate for 4 to 6 hours, turning occasionally.

Make the rub

In a small bowl, combine the rub ingredients. Remove the beef from the marinade, pat dry, and rub all over with the spice mixture. Put the meat on a rack set in a roasting pan and let stand at room temperature for 1 hour.

Begin the sauce

Melt 6 Tbs. of the butter in a 2-quart saucepan over low heat. Add the beer, cider, vinegar, and Worcestershire and stir to combine. Remove from the heat. Transfer half of the sauce to a 2-cup liquid measure and set aside.

Roast the beef

Position a rack in the center of the oven and heat the oven to 425°F. Roast the meat, basting every 20 minutes with the reserved sauce in the measuring cup, until an instant-read thermometer inserted in the meat reads 125°F to 135°F for rare to medium rare, 1-1/4 to 1-3/4 hours. Transfer the roast to a carving board and let rest for 15 to 20 minutes.

Finish the sauce

Meanwhile, bring the sauce left in the saucepan to a boil over medium-high heat. Boil until reduced to 2/3 cup, about 5 minutes. Reduce the heat to low and swirl in the remaining 6 Tbs. butter.


Slice the roast thinly against the grain and serve with the sauce.

Chicken Burgers with Red Cabbage and Apple Slaw

For a fresh take on a burger, give these chicken patties a try. Apples and celery mixed into the ground chicken give the burgers a subtly sweet, aromatic note, while the bright, creamy slaw provides great crunch.

• 
  
  1 lb. ground chicken (not chicken breast)
  
  


• 
  
  1-1/2 cups small-diced peeled Granny Smith apple (about 1 large)
  
  


• 
  
  1/2 cup small-diced red onion (about 1/2 medium)
  
  


• 
  
  1/4 cup small-diced celery (about 1/2 stalk)
  
  


• 
  
  5 Tbs. mayonnaise
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 tsp. fresh lime juice; more as needed
  
  


• 
  
  1-1/2 cups packed thinly sliced red cabbage
  
  


• 
  
  4 challah rolls or hamburger buns, split and toasted
  
  

In a medium bowl, combine the chicken with 1/2 cup of the apple, the onion, celery, 2 Tbs. of the mayonnaise, 1 tsp. of the mustard, the garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Gently mix with your hands and form four 1/2-inch-thick patties. Make an indentation in the center of each one with your thumb.

In a 12-inch nonstick skillet, heat the vegetable oil over medium heat until shimmering hot. Cook the burgers until golden-brown on one side, about 5 minutes. Flip, and continue cooking until the internal temperature reaches 165°F on an instantread thermometer, 5 to 9 minutes more.

Meanwhile, in a medium bowl, mix the remaining 3 Tbs. mayonnaise and 1 tsp. mustard with the lime juice. Add the remaining apple, the cabbage, and 1/8 tsp. each salt and pepper; toss to combine. Season to taste with more lime juice, salt, and pepper.

Serve the burgers in the rolls, topped with the slaw.