It's not fall. The calendar tells me so. A look outside my window refutes that fact, and the weatherman appears to have missed the memo, but it is, in fact, spring. In this part of the world, that should mean warmer breezes and lighter cooking. This year, however, we are being blessed with considerably cooler than average temperatures and even snow. Typical fall weather. Reminiscent of Oktoberfest.
Here in Kitchener, Ontario, Canada, we have the largest Oktoberfest celebration outside of Germany. True story. Alongside the bratwurst, healthy doses are Oktoberfest mustard and sauerkraut can be found. We love sausage and pork products at our house. We love condiments almost as much. And not your standard condiments. We use plum sauce for french fries. MiracleWhip for corn on the cob. Ranch dressing on just about everything. Again, I digress
This being Easter weekend, it's a perfect excuse to serve pork. I don't know why, exactly, it just is. But more like ham than sausages. But we were out of Oktoberfest mustard. Not to worry - I have a recipe for that.
You start with 2 tablespoons of butter. How do I know what two tablespoons looks like? I use my handy-dandy pre-divided butter, that's how. Half a quarter cup is about two tablespoons. Fantastically simple. I can do simple.
Pretty cool Gram.
So how about you? Do you have any make at home condiment recipes to share?