The American Craft Beer Cookbook Exerpt

Excerpted from The American Craft Beer Cookbook (c) John Holl. Photography by (c) Lara Ferroni. Used with permission of Storey Publishing.

 

 

 

 

 

Belgian Endive with Gruyère and Prosciutto
Pair with a Belgian Style Tripel

This relatively simple recipe will impress your guests with its harder-than-it-looks presentation. For this recipe, a Belgian-style abbey tripel comes in handy and keeps a theme of national unity. Belgian endive is called “white
gold” by natives, who use the tangy, leafy vegetable in just about everything from soup to entrées. In this recipe, it provides a fresh, crisp base for the rich ham and cheese.

 

 

 

 

3 1/2 cups water
3/4 cup Weyerbacher Merry Monks, or similar golden Belgian ale
2 tablespoons apple cider vinegar
1 teaspoon salt, plus more for seasoning
6 heads Belgian white endive
Freshly ground black pepper
4 ounces sliced Gruyère, cut into 12 strips
6 slices prosciutto or similar dry ham, cut in half lengthwise
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1 Preheat the oven to 400°F.
2 Bring the water, beer, vinegar, and salt to a simmer in a medium pot. Add the whole endive and simmer until just tender, 4 to 6 minutes. Drain the endive, allow to cool slightly, and then cut each head in half lengthwise. Season with salt and pepper to taste.
3 Lay a strip of cheese over the cut side of each endive half, and then wrap a slice of prosciutto around the endive and place it in a medium baking dish. You will have 12 wrapped endive bundles.
4 Bake the wrapped endive for about 10 minutes, or until the cheese melts and the ham is crispy on top. Serve warm.
Makes 6 servings
Weyerbacher Brewing Company
Easton, Pennsylvania

Chicken Satay with Peanut Sauce
Pair with a nutty Brown Ale

There is a certain joy in eating meat on a stick. Maybe it’s evolutionary instinct from our cave-dwelling ancestors or nostalgia for childhood foods. This recipe is simple to make, tasty, and most of all fun to eat. Pair with a fruit beer that complements the peanut and the sweet and salty spices. Note that the sauce is best served at room temperature.

Chicken
6 skinless, boneless chicken breasts
1/2 cup soy sauce
1/2 cup vegetable oil
6 tablespoons curry powder
1/4 cup sugar
Sauce
2 cups plain yogurt
13/4 cups creamy peanut butter
3 tablespoons ground ginger
31/2 tablespoons soy sauce
31/2 tablespoons lemon juice
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1 Make the chicken: Slice each chicken breast into 4 strips. Thread the strips onto 10-inch skewers,
using 2 strips per skewer and “pleating” the strips over and under the skewer.
2 Combine the soy sauce, vegetable oil, curry powder, and sugar in a shallow dish, and whisk to incorporate. Place the chicken skewers in the marinade, cover, and refrigerate for 4 to 5 hours.
3 Make the sauce: Whisk the yogurt, peanut butter, ginger, soy sauce, and lemon juice together in a medium mixing bowl until incorporated. Refrigerate until 1 hour before serving.
4 Prepare a medium fire on a gas or charcoal grill. Remove the chicken from the marinade, discard the marinade, and grill the chicken skewers for 5 to 7 minutes. Cut into one to check for doneness. Do not overcook the chicken; the thin strips of meat will dry out quickly.
5 Serve hot with the dipping sauce on the side.
Makes 12 skewers
Vermont Pub & Brewery
Burlington, Vermont

Grilled Diver Scallops and Fall Vegetable Shish Kebabs with Hazelnut Brown Butter
Pair with a Czech Pilsner

For the final cool days before the grill is covered and stashed away for the winter, Oskar Blues offers this recipe that brings autumn flavors and ingredients to the beloved summer outdoor cooking experience. While fennel can have an assertive flavor, it loses some of its licorice-like taste as it cooks; the same is true of parsnips, which sweeten on the grill. The kebabs partner well with a Czech pilsner, a beer that showcases the floral and spicy aroma and finish of Saaz hops.

 

 

 

 

 

12 large fresh diver scallops
4 fennel bulbs, trimmed, cored, and diced into 1 1/2-inch cubes
4 large parsnips, peeled and diced into 11/2-inch cubes
1 medium butternut squash, peeled, seeded, and diced into 11/2-inch cubes
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 (12-ounce) can Oskar Blues Mama’s Little Yella Pils, or similar beer
8 skewers
1 cup (2 sticks) unsalted butter
1 tablespoon finely chopped toasted hazelnuts
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Note: If using wooden skewers, soak them in water for 1 hour before grilling.
1 Remove the scallops from the refrigerator to come up to room temperature. Prepare a medium fire in a gas or charcoal grill. If using charcoal, arrange the coals in a thin layer to evenly control the heat.
2 Combine the fennel, parsnips, and butternut squash in a large bowl and toss with 1 tablespoon of the olive oil. Transfer the vegetables to a cast-iron skillet (or another grill-safe pan), season with salt and pepper, and place the pan on the grill. Cook, with the lid closed, stirring occasionally, until the vegetables are a light golden brown, about 25 minutes.
3 Remove the skillet from the grill and deglaze with 1/4 cup of the beer. Remove the vegetables from the skillet and let cool for 5 minutes. Reserve any drippings in the skillet for later.
4 Using two skewers for each shish kebab, alternately thread the scallops, fennel, parsnips, and butternut squash onto the skewers. You should use three scallops on each set of skewers. Using two skewers for each kebab will prevent the ingredients from spinning on the grill.
5 Season the kebabs with salt and pepper and lightly coat with the remaining 1 tablespoon olive oil. Grill the kebabs, turning once, until you’ve reached the desired level of doneness for the scallops, about 5 minutes per side for medium. Set aside and tent with foil while making the sauce.
6 Return the skillet to the grill; add the butter, hazelnuts, and remaining 1 1/4 cups beer to the vegetable drippings. Cook, stirring occasionally, until the butter is melted and lightly browned.
Oskar Blues Brewery
Lyons, CO

Wake ’n’ Bake Chocolate-Coconut Dessert Bars
Pair with an Oatmeal Stout

This tiered dessert brings together many sweet flavors that are guaranteed to please. Perfect for parties, these bars will impress your guests with your seemingly professional baking skills. Don’t let the name fool you; there is no actual baking involved in this recipe. Serve with oatmeal stout to bring out additional flavors of chocolate and graham cracker.

Bottom layer
1 cup unsweetened coconut flakes
1/3 cup plus 2 tablespoons Terrapin Wake ’n’ Bake Coffee Oatmeal Imperial Stout, or similar oatmeal stout
1/2 cup (1 stick) unsalted butter, cut into small cubes
1/4 cup plus 1 tablespoon unsweetened cocoa powder
1/4 cup sugar
1 egg, well beaten
2 cups graham cracker crumbs (from about 10 crushed crackers), plus more as needed
1/2 cup walnuts, finely chopped

Second layer
2 cups confectioners’ sugar
1/2 cup (1 stick) unsalted butter
2 tablespoons custard powder
2 tablespoons Terrapin Wake ’n’ Bake Coffee Oatmeal Imperial Stout, or similar oatmeal stout

Topping
1/2 cup dark chocolate morsels
2 tablespoons unsalted butter
2 tablespoons Terrapin Wake ’n’ Bake Coffee Oatmeal Imperial Stout, or similar oatmeal stout

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1 Make the bottom layer: Mix the coconut and 2 tablespoons of the beer in a small bowl.
2 Stir the butter, cocoa powder, sugar, and the remaining 1/3 cup beer together in a bowl set over hot water until the butter melts. Remove the butter mixture from the bowl of hot water, cool slightly, and stir in the egg until well combined. Add the graham cracker crumbs, the coconut mixture, and the walnuts, and stir thoroughly. (If the mixture is too wet, add additional graham cracker crumbs by the tablespoonful until the mixture holds together in a clump.)
3 Press the mixture into the bottom of an 8-inch square pan. Cover and refrigerate while mixing the next layer.

4 Make the second layer:
Combine the confectioners’ sugar, butter, custard powder, and beer in a mixing bowl. Using an electric mixer, beat until light and creamy, 3 to 4 minutes.
5 Remove the baking pan from the refrigerator and evenly spread the second layer on top of the bottom layer. Return the pan to the refrigerator and allow the second layer to set, about 20 minutes.
6 Make the topping: Melt the chocolate in a bowl set over hot, not boiling, water. Add the butter and beer, and mix until the ingredients are well combined. Pour the topping over the second layer, spreading equally. Return the baking pan to the refrigerator and chill until the layers set, at least 1 hour and up to overnight.
7 Cut into squares for serving. Any reserved squares may be covered and stored in the refrigerator for up to 4 days.

Note: Place parchment or waxed paper in the pan with its edges draping over the sides prior to building the layers. Simply lift the entire dessert out for cutting.

Makes 16 small squares or 9 larger squares
Terrapin Beer Company
Athens, Georgia

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