We had a pretty low-key Memorial Day. After a busy weekend, we planted our garden in the morning and then enjoyed a BBQ for just the two of us. Our entree was chili cheese and bacon bratwurst from Biercamp. We love Biercamp’s cheddar jalapeno hot dogs, but I’ve been really wanting to try their chili cheese and bacon bratwurst. They did not disappoint! Super flavorful, very juicy, I would definitely get them again. If you haven’t visited Biercamp yet, I highly recommend it. They have a great variety of products and their products are a very good quality.
We served those brats on homemade jalapeño cheddar rolls from Tracey’s Culinary Adventures. We thought the flavor was nice, though Dave would have like it to be a bit stronger, especially the cheese flavor, but the texture was a bit off. It was quite dense and too bready. We prefer the light brioche burger buns from Smitten Kitchen.
For sides, we had grilled Michigan asparagus and tzatziki potato salad from Smitten Kitchen. This is a favorite of mine, though it doesn’t keep very well. Water from the cucumber and the yogurt tends to seep out over time. It’s best eaten the day you make it.
And finally for dessert, another favorite chewy lime sugar cookies, from My Baking Addiction. These are great tasting sugar cookies with a nice, but subtle, lime and coconut flavor. However, mine never puff up as much as the photo on the recipe!
I can’t forget about the cocktails though! We had our first mojitos of the summer. We use the recipe that we got from the farm-to-glass cocktail class offered by Tammy’s Tastings, which she’s offering again this year on July 28 (register here).
- 1 sprig mint (4-6 leaves)
- 1/2 large lime, cut into wedges
- 2 oz light rum
- 1 oz simple syrup
- 2 oz club soda
Place mint sprig in the bottom of a cocktail shaker and add the lime wedges on top, this will prevent the mint from becoming bruised as you muddle. Muddle either using a muddler or the end of a wooden spoon, to release the juice from the limes and the oils from the mint. Add rum, simple syrup, and ice. Shake aggressively for 20 seconds or so and strain into a tall glass filled with ice. Top with club soda and garnish with a sprig of mint if desired. Enjoy!