Beer Bites: Tasty Recipes and Perfect Pairings for Brew by Christian DeBenedetti, Andrea Slonecker

By Christian DeBenedetti, Andrea Slonecker

As beer enthusiasts good recognize, there hasn't ever been a greater time to be a lager drinker. yet all that beer begs for the fitting nutrients to compliment it! This assortment serves up sixty five globe-roaming and easy recipes from appetizers to snacks and major classes that transcend commonplace pub grub with concepts of beer types and extensively on hand must-try brews for every dish. Beer Bites is perfect for the growing to be cadre of craft beer fanatics desirous to discover the fundamentals and nuances of beer and foodstuff pairings, whether or not they are website hosting tasting nights or simply having fun with one stable brew at a time.

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Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. 4. While the grill is heating, assemble the kebabs. Drain the skewers. Spear a piece of chicken on a skewer, followed by a zucchini ribbon, folding it up on the skewer so it’s about the same width as the chicken piece. Next, add a peach chunk. Repeat the trio one more time, and then end with a third piece of chicken. Repeat to assemble the remaining skewers. You should have enough for 18 to 20 skewers, each loaded with three pieces of chicken, two peach chunks, and two folded zucchini ribbons.

Be careful not to overwork the dough or the biscuits will be tough; it should still be clumpy and just barely hold together. Press against the edges with a ruler or bench scraper to square off the corners. Cut the rectangle into 12 squares, dipping the knife in flour between cuts to prevent sticking. 4. Arrange the biscuits on the prepared baking sheet, spacing them generously, and brush the tops lightly with cream. Bake until the edges and bottoms are golden brown, about 25 minutes. Let the biscuits cool for at least 10 minutes.

Cut the gougères in half horizontally and spread the bottoms with mustard. Position the burger patties over the mustard and top each with a big pinch of lettuce and some pickled shallots. Spread the top halves lightly with mayonnaise and place over the sliders. Serve immediately. 4. TO MAKE THE PICKLED SHALLOTS: Put the shallots in a small bowl. Add the vinegar, sugar, and salt and stir to mix well. Set aside at room temperature to marinate until pickled, about 30 minutes. OUR RECOMMENDED BREWS: Dry Irish Stout GUINNESS / Dragoons Dry Irish Stout MOYLAN’S BREWERY / O’Reilly’s Stout SLY FOX BREWING COMPANY / Old No.

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