Cheddar Topped Hot Dogs with Apples & Cider-Braised Leeks

A gourmet dog for a tasty Sunday lunch. Serves 6.

Ingredients:

  • 6 high quality no-nitrate hot dogs
  • 2 organic leeks
  • 1 organic apple
  • 2 tablespoons Straus Family Creamery unsalted butter
  • 6 oz. Montgomery Cheddar
  • 1 ½ cups Zollinger local apple cider
  • 1/2 teaspoon caraway seeds
  • Pinch of ground allspice
  • Edmond Fallot Dijon mustard
  • Kosher salt and freshly ground pepper

Prep:
Slice the leeks in half, trim the roots, then cut the white and pale green parts into crescents.
Peel and core the apple then thinly slice.
Grate the cheese.

Instructions:
Cook the hot dogs according to package directions.
Heat a large skillet over medium heat. Melt the butter then stir in the leeks and apple. Cover, and cook, stirring occasionally, until tender, about 6 – 8 minutes. Add in the allspice, and caraway seeds, plus salt and pepper to taste.
Pour in the cider and bring to a boil. Reduce heat to medium-low, then simmer, uncovered, until most of liquid cooks off, about 15 minutes
Arrange hot dogs on a plate (buns are optional.) Top with mustard, sprinkle with cheese and top with a heaping scoop of the braised leeks. Serve right away.

 

 

Last modified on Thursday, 19 December 2013 18:23

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