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NORTH AMERICAN / RECIPE IDEAS

Wagyu Beef Frankfurters, Topped 3 Ways

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Tender, Kingsway Canadian Wagyu Beef Frankfurters take a cross-country tour with a trio of toppings: foie gras & sour cherries; cloth-bound cheddar, caramelized onions & champagne mustard; and golden beet relish with horseradish mayo.         

The Belle Province: Foie Gras & Sour Cherries

Serves: 6

Frankfurter

 

6

Kingsway Canadian Wagyu Beef Frankfurter, grilled

6
Queen Street Bakery Gluten-Free Hotdog Bun
3 tbsp.

Foie gras parfait, room temperature in a pastry bag

Cilantro seedlings, for garnish


Sour Cherry Compote  

1 tbsp.
Pusateri’s Delicato Extra Virgin Olive Oil
3 tbsp.
White onion, finely diced
1 cup
Sour cherries, pitted and diced
1 cup
White sugar
1 tbsp.
Cornstarch
1 tbsp.
Water

                                   

Method

  1. Heat olive oil in a pan over medium heat. Add onions and cook until translucent, stirring occasionally.
  2. Add sour cherries and sugar and simmer 5 minutes over medium-low heat.
  3. Mix the cornstarch and water together and add to the pan, simmering another 5 minutes, or until thickened.

 

Plating

Place cooked frankfurter in bun. Garnish with piped foie gras parfait, sour cherry compote and cilantro seedlings.

 

Tip

Serve any excess sour cherry compote over vanilla ice cream, or spread on peanut butter toast.

     

    The Okanagan: Golden Beet & Apple Relish with Horseradish Mayo & Fresh Chives

    Serves: 6 

    Frankfurter

     

    6

    Kingsway Canadian Wagyu Beef Frankfurter, grilled

    6
    Queen Street Bakery Gluten-Free Hotdog Bun
    Fresh chives, finely chopped, for garnish

     

     

    Golden Beet & Apple Relish

    2
    Medium sized golden beets, peeled
    2 tbsp.
    Pusateri’s Delicato Extra Virgin Olive Oil
    2 tsp.
    Salt
    2
    Granny Smith apples, peeled and small diced
    ¼ cup
    White sugar
    3 tbsp.
    Apple cider vinegar
    2 tbsp.
    Sweet onion, small diced
    1 tbsp.  
    Cornstarch
    1 tbsp.
    Water

     

    Horseradish Mayo

     

    2 tbsp.
    Horseradish
    2 tbsp.
    Mayonnaise
    1 tbsp.
    Sour cream
     ½ tsp.
    Lemon juice

     

    Method 

    1. Pre-heat oven to 375°
    2. Coat beets lightly with olive oil, season with salt and wrap tightly in tinfoil. Place on a baking sheet and roast until cooked through, 45 to 60 minutes.
    3. Cool beets. Dice and set aside.
    4. Mix horseradish mayo ingredients in a small blender. Refrigerate.
    5. In a small pot over medium heat, dissolve the sugar in the vinegar.
    6. Add diced apple and onion to the pot, bring to a boil and simmer 5 minutes. Add beets.
    7. Mix the cornstarch and water together and add to the pan, simmering another 5 minutes, or until thickened.
    8. Remove relish from heat and cool.

     

    Plating

    Place cooked frankfurter in bun. Garnish with horseradish mayo and beet-apple relish. Finish with a sprinkle of chives.

     

    Tips

    Horseradish mayo is an excellent hamburger topper or French fry dip.
    The beet-apple relish pairs wonderfully with goat cheese. Try it on a cheese board!

       

      The Muskoka: Cloth-bound Cheddar, Apple Cider Caramelized Onions & Champagne Mustard

      Serves: 6

      Frankfurter

       

      6

      Kingsway Canadian Wagyu Beef Frankfurter, grilled

      6
      Queen Street Bakery Gluten-Free Hotdog Bun
      Cloth-bound cheddar, sliced
      Pusateri’s Champagne Mustard Vinaigrette

       

      Apple Cider Caramelized Onions

       

      2
      Medium-sized white onions, peeled and sliced
      2 tbsp.
      Pusateri’s Delicato Extra Virgin Olive Oil   
       ½ tsp. 
      Salt
      ½ cup 
      Apple juice
      1 tbsp.
      Apple cider vinegar
      1 tsp.
      Rosewood Estates Winery honey

       


      Method
       

      1. Heat olive oil in a large flat bottom pan over medium heat. Add onions and cook about 15 minutes, stirring occasionally, until golden brown. Add 1 tbsp. water to the onions if they start to stick to the bottom of the pan.
      2. Turn heat down to medium-low and add apple juice and apple cider vinegar. Cook until liquid has evaporated.
      3. Stir in honey and remove from heat.

       

      Plating

      Melt cheddar over cooked frankfurter on the grill and place frankfurter in bun. Garnish with apple cider caramelized onions and drizzle with Pusateri’s Champagne Vinaigrette. 

       

      Tip

      Brie can be substituted for cheddar in this recipe, with delicious results.

      Complete this menu with:

      Charred Summer Corn with Maple Infused Butter

      Grilled Peaches with Gelato & Maple Bourbon Caramel

                                                      


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