Time 7h25m Yield 160 fritters Number Of Ingredients 18 Steps:
Preheat the oven to 400 degrees F. Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole). Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside. In a large heavy-bottomed saucepan fitted with a deep-frying thermometer, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until the oil reaches 350 degrees F. In three separate containers put the flour, buttermilk, and breadcrumbs mixed with parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches–making sure all the fritters are submerged–until golden brown, 3 to 5 minutes. Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side. Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.
Time 35m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Combine brown sugar, raisins, nuts, and cinnamon in a bowl and set aside. Core apples and place on individual sheets of heavy-duty aluminum foil. Spoon mixture evenly into the center of each apple. Place butter on top of each apple and wrap apples tightly in foil. Place on a preheated grill and cover. Cook for about 1/2 hour or until tender.
More about “cannon balls recipes”
Time 30m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Add flour, egg, salt, and pepper to cooled mashed potatoes. Divide into 6 portions and flatten into round patties. If making your own croutons, in a skillet melt butter over medium heat. Add bread cubes and toss until lightly browned and crisp. Place several browned bread cubes or croutons in the center of each patty and bring potato up around the filling to create a ball. Lightly roll in more flour. Cook in a generous amount of boiling salted water for 10 minutes. Drain and sprinkle with buttered browned breadcrumbs and serve with gravy. Serve immediately, 3 to a soup bowl.
