Added by Serg
Beer-Battered Fried Pickles
- 2 cups chickpea flour
- 3 tablespoons cornstarch
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cayenne
- 1 1/4 cups light beer
- 24 dill pickle chips
- 3 cups vegetable oil, for frying
- In a medium mixing bowl, sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the beer. If the batter is stiff, add more beer.
- Allow the batter to rest for 30 minutes.
- In a cast-iron pan, heat 3 to 4 inches of canola oil to 360 to 375 degrees. (It’s important that the oil be hot enough for the vegetables to cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches.)
- Working in batches, dip the pickles in the batter to coat thoroughly, and carefully place in the hot oil. Cook for 1 to 2 minutes, until a golden brown crust forms.
- Serve warm with your favorite dipping sauce.
- 12 strips thick-cut bacon
- 1/2 cup IPA-style beer
- 1/8 cup brown sugar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cayenne pepper
- Preheat oven to 400 degrees. Line two sheet trays with wire cooling racks and spray with nonstick baking spray. Place bacon strips evenly across sheets.
- In a medium saucepan, bring beer to a boil. Add brown sugar, maple syrup, Dijon and cayenne. Return to a boil and reduce down to a simmer until mixture is golden and thick.
- Brush glaze on both sides of bacon, and bake for 18 to 20 minutes until crispy and golden.
- Allow to cool for 30 minutes and serve.
- Bacon is best eaten day of.
- 2 cups hazelnuts
- 1 cup cashews
- 1 cup pecans
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup Pilsner-style beer
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 1 tablespoon Tabasco sauce
- 5 sprigs fresh rosemary, chopped
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine nuts and toss with paprika and salt.
- Add beer, maple syrup, olive oil, brown sugar, Tabasco sauce and rosemary.
- Stir to combine until everything is evenly coated.
- Spread nut mixture across sheet tray and bake for 10 to 12 minutes.
- Remove from oven and give a gentle stir with a wooden spoon.
- Return to oven and bake for another 10 minutes until nuts are golden and fragrant.
- Allow to cool for up to 30 minutes.
- Transfer to a bowl and serve.
- Nuts will keep up to 2 months in a tightly sealed container.
Beer Brat Blankets With Smoked Gouda Beer Cheese Fondue
For the brats:
- 6 bratwurst sausages
- 24 ounces light German beer
- 1 (18-ounce) package puff pastry sheets
- 4 tablespoons Dijon mustard
- 1 egg, lightly beaten for wash
For the smoked Gouda fondue
- 8 ounces light German beer
- 1 teaspoon lemon juice
- 12 ounces smoked Gouda cheese, shredded
- 4 ounces Gouda cheese, shredded
- 2 tablespoons cornstarch
- 4 ounces cream cheese, softened at room temperature
- 1/2 teaspoon cayenne
- Make the brats: In a large saucepan, boil sausages in beer for 20 minutes until cooked through.
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper and lay out puff pastry.
- Spread mustard evenly across the puff pastry dough.
- Roll each brat up and slice into one-inch pieces.
- Place pieces on lined baking sheet and brush with egg wash. Bake for 20 to 25 minutes until golden.
- Make the fondue: In a medium saucepan, combine beer and lemon juice and bring to a boil. In a large bowl, toss shredded cheeses with cornstarch, and stir into beer mixture.
- Add cream cheese and cayenne and whisk until smooth.
- Fondue is best kept in a slow cooker for up to 2 hours.
- Beer snacks