Welcome to Mitten Movie Night the Royal Wedding Edition! Tonight I tried my hand at a classic English dish, Toad In The Hole. Savory sausage is baked on top of a simple bread ‘pudding’. Top with an Mustard-Onion gravy and you have a meal fit for a King.
I hadn’t had Toad In The Hole before I knew that it was going to be something that I would love. Meat, onions, carbs….GRAVY!!! Of course I had to add some Michigan appeal to this dish by using Beer Brats made with Founder’s Dirty Bastard Craft Beer. We eat these a lot during the Summer and they worked great in this recipe.
While I did do some research about favorite beers of England I felt like I would rather share a Michigan beer that I felt was fitting not only with the meal but also the name, Soft Parade from Short’s Brewing. This beer is full of fruit flavor: strawberries, blueberries, raspberries and blackberries. Fruit beers pair so well with dishes that aren’t exactly complex in flavor and that’s why a simple sausage dish like this is perfectly contrasted with this beer. Plus the name gets you in the mood for the ‘procession’ that the Royal Wedding will have. See how I did that? Wink, wink….I know it was a weak analogy but like most things I’m going with it! Now on to the meal.
So after going through about a million recipes I settled on this one from Cooking Channel TV for Toad in the Hole with Mustard-Onion Gravy. For the base it’s just flour, salt, eggs and milk. To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
Simple enough but then the trick seemed to be what you do with it once the ingredients are mixed together. Half the recipes said to just keep it out on the counter for 10-30 minutes. The other half said that you had to keep it in the refrigerator overnight or at least a few hours to set. What I did was make the batter in the morning and put in the refrigerator until I was ready to make this about 6 hours later.
The other part of this recipe that was in all of them was heating up the pan you are cooking the pudding and sausages in. About an hour before you are ready to put this on the table take the batter out of the refrigerator and preheat the oven to 375 degrees. Now put the pan you plan on baking this in into the oven. I used a metal pan because I was worried about adding the cold batter to a hot pan would break it. Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don’t worry about cooking all the way through. Reserve any oil in the pan for the gravy.
Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes. To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste. Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Who says you can’t have your cake and enjoy a beer too? Pour a cup into this cake batter then enjoy the rest while the cake bakes. This Irish Stout Cake is the perfect dessert for upcoming St. Patrick’s Day. Did I mention that I made it with Michigan Craft Beer? Celebrate the Holiday and Michigan in one sweet dessert that is so easy to make.
I’m so excited this year to participate in #FoodBloggerLove recipe swap. This event is all about showing the ‘love’ to other Food Bloggers and recreating their best recipes. I am pairing up with Amy Bartlett over at Savory Moments. There were so many wonderful recipes on her site that by the time I finally settled on one I had a bunch more on my list to make but once I landed on her Guinness Chocolate Cake I knew this was the perfect recipe. Check out Amy on Instagram, Facebook, Pinterest and of course on her blog where she’s cooking it up in the kitchen – can you believe she does it all with twins running around?
If you follow Bottom Left of the Mitten at all you know that I do a lot of food and beer pairing but I haven’t ever cooked ‘with’ beer let alone bake with it. I’m glad that I went outside my comfort zone for #FoodBloggerLove. Not only was Amy’s recipe really easy it gave me an opportunity to swap out the original Guinness that she used for a Michigan Craft Beer which I’m always 100% here for. So if you want you can use 1 cup of Guinness or do I like I did and reach for Short’s Brewing Uncle Steve’s Traditional Irish Style Stout. Now on to the cake!!
To start preheat the oven to 350 degrees. Grease a 8-inch springform pan. On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool. In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Make sure the springform pan is liberally greased or you can even add parchment paper to it. Place the pan on a cookie sheet just in case the bottom leaks a little bit then add the batter. Bake the cake for 45-55 minutes depending on your oven. Mine went for a full 55 minutes. The top of my cake did crack and you know of course I just watched a baking hack video where it showed how not to have that happen but of course I forgot and you know what, oh well. It turned out perfect!
Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully. Time to make the frosting! Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake. Cut into 8 slices and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Check out all the other #FoodBloggerLove recipes!
Party season is in full swing! That means you might be looking for a quick and easy holiday appetizers so you can spend more time mingling than in the kitchen. These toasted St. Louis Ravioli are the perfect holiday appetizer. Cheese ravioli is dipped in egg, covered in a flour mixture then fried until golden brown. One creamy and crunchy bite will have guests asking for seconds.
I have been making this ravioli for years. When we have a party at our house I always make this because it’s easy and simple. While it’s made to be hot it really tastes just as good when it’s cold. On the rare occasion that we do have leftovers I have found myself in front of the fridge late night snacking on the cold crunchy goodness dipping it into the equally cold spaghetti sauce.
Come on….if your thinking I’m weird I know that you can think of people (or even yourself) that love cold pizza. Same difference?!?! Ok maybe not but either way it’s great for a crowd or late night binge snacking while watching 30 Rock after your guests leave.
If your looking for a fun theme for your soiree check out how my guide
to throwing the Perfect Craft Beer Holiday Party!
It’s as simple as just a few easy steps as you can see above. First take the bag of ravioli and cook it according to package directions. Drain and that is done. Mix together the flour, Parmesan cheese and garlic powder on a plate or in a shallow pan. Beat 2 eggs. Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cups. Heat the oil over medium/high heat for 1-2 minutes. The oil can be checked if it’s ready for frying by lightly flicking a dash of flour into the pan-if it sizzles it’s ready. Dip ravioli into the eggs then the flour then add to the oil. Toast 2 minutes each side until it’s golden brown then remove and place onto a towel with a paper towel to drain.
These raviolis will be worked in batches. When about half of them are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process. After all the raviolis are cooked heat up a jar of spaghetti sauce for dipping. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
Thank you Caroline from Caroline’s Cooking for hosting this week! If your hosting this year make sure to check out all these Holiday Party Recipes below:
- 3 Ingredient Citrus Salad by Wholistic Woman
- Caprese Dip by The Freshman Cook
- Easy Persimmon Appetizer with Minted Mascarpone by Caroline’s Cooking
- Goat Cheese & Basil Stuffed Peppadews by My Life Cookbook
- Mom’s Cheese Ball by Grumpy’s Honeybunch
- Mushroom Pate by Simple and Savory
- Boozy Slow Cooker Hot Cocoa by Cricket’s Confections
- Cranberry Cocktails 3 Ways by Monica’s Table
- Sparkling Pamplemousse by Books n’ Cooks
- Candy Cane Fudge by Hezzi-D’s Books and Cooks
- Easy Lemon Bundt Cake by That Skinny Chick Can Bake
- Pumpkin Nutella Cookie Bars by Take A Bite Out of Boca
- Sweet and Salty Toffee Bark by Pies and Plots
- Cheese Ball Pops by Palatable Pastime
- Cranberry Bacon Jam Crostini by Life Tastes Good
- Cranberry Bratwurst Bites in Cranberry Jezebel Sauce by Turnips 2 Tangerines
- Healthier Sausage Crescent Bites by Momma’s Meals
- Hoisin Beef Purses by Cindy’s Recipes and Writings
- Jalapeno Potato Poppers by Mindy’s Cooking Obsession
- Spicy Sausage Tarts by A Mind “Full” Mom
- St. Louis Ravioli by Bottom Left of the Mitten
- Tuna Salad Deviled Eggs by Food Lust People Love
- Loaded Pizza Stew by Cosmopolitan Cornbread
- Roast Chicken with Scallions and Mushrooms by Asian In America
- Simple Christmas Pizza by Cooking Chat
- Stuffed Turkey Cutlets by Sunday Supper Movement
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