Beer-Based Recipes
Total Page：16
File Type：pdf, Size：1020Kb
Reprinted October 2018 IPA Mustard Pours & Pairs [Brandywine Table] At Suburban Restaurant and Beer Garden, this mustard accompanies ant beer to tease out a food’s nuances or put a twist on a many dishes including the Bavarian pretzel, housemade bratwurst and favorite dish? Want to sip the right beer with the right food? cheese and charcuterie board. If you like to give homemade gifts from W Want to understand why Ben Franklin quipped, “Beer is proof God loves us and wants us to be happy”? Then check out your kitchen, this mustard is a good choice! Chef Yost’s suggestions for selecting the ideal beer to add to the pot or pour in the glass. Beer-based ~ Poach hot dogs, bratwurst and other sausages in beer broth. It’s fine to use low-end or flat beer. ~ Choose light beers for steaming shellfish, poaching fish and drinking alongside all seafood. Think ales, kolches, pilsners and Recipes saisons. ~ Combine stout with ginger ice cream for a grown-up float or mix Chef Eric Yost it with vanilla vodka and pour over ice for a beer cocktail. LOCAL BREWS AND LOCAL FOOD— ~ Incorporate sweeter beers, which have more alcohol, into desserts or serve them as after-dinner drinks. Stout and other dark beers go A PERFECT MARRIAGE This same spirit of fun and adventure infuses Yost’s own brewing. especially well with chocolate. After meeting so many brewers, he caught the brewing bug or as he Laura Muzzi Brennan ~ Pair Mexican food with gose-style (sour and salty) beer. puts it, he started to “geek out,” which led to opening Suburban T’S NO SECRET THAT THE CRAFT BEER MOVEMENT IS A Brewing in Honey Brook with partner Corey Ross, who owns Mal- ~ Serve double IPAs with lasagna and ravioli. “Double” means twice the alcohol, so these brews hold their own with heavy tomato sauce. movement with a capital M. It’s also not news that beer’s been vern’s Fancy Camper Home Brew Supply. a cooking ingredient ever since the first cook spilled the first The pair names many brews after Grateful Dead Songs—try ~ Drink what you like! There are no rules. I 1 C. dry yellow mustard seeds brew into the first stew pot. China Cat Kolsch or Stella Blue, a West Coast IPA. They also col- Thirsty and hungry for more? Check out Beer and Food by beer But what might surprise you is the sheer variety of local brews laborate with other brewers—Copy Cat, a German-style kolsch, is 1qt. Suburban Brewery IPA (or Conshohocken Brewing Type A IPA blogger and judge, Mark Dredge. available and one chef-turned-beer-geek’s dedication to getting them a joint venture with Fegley’s Allentown Brew Works. or cook’s choice), plus more to thin* 2 C. white wine vinegar, divided into your glass and onto your plate. Right now, Suburban Brewing is a small-batch, all-grain, one- In a separate pan, simmer whipping cream and milk over “The beauty of Pennsylvania is that we have some of the best barrel system, so their beer is in limited supply and available only 1 C. sugar 1 medium heat. Remove from heat and add chocolate chips. Whisk /3 C. salt breweries around. Why not use them?” says chef Eric Yost as we at the brewery and the restaurant. But Yost dreams of ramping up until smooth. 1/ sit opposite a wall of photos featuring brewers and farmers whose production. 2 C. garlic powder 1 Beat egg yolks into the cooled stout mixture. Slowly whisk in the /2 C. onion powder products are at the heart of his Suburban Restaurant and Beer In the meantime, he continues to use beer throughout his menu. hot chocolate mixture. Strain the combined ingredients into another ¼ C. turmeric Garden menu. He makes an IPA mustard to accompany the Bavarian pretzel, PA bowl through a fine mesh strainer, and allow the mixture to cool 1 C. blended oil (any combination of olive, canola and other Yost’s love for local beer and food runs deep. He’s a Chester Cuban sandwich and housemade bratwurst. PEI mussels come (about 10 minutes), skimming any foam. Discard solids. vegetable oils), plus more to thicken County native who, before opening this Exton chic-casual in spring steamed in a pilsner broth. Hops cheddar sauce takes the Breakaway Pour mixture into six I-C. ramekins. Cover each with foil and 2017, worked as executive chef at both White Dog Café and Wye- Farm burger to a new level, while stout BBQ sauce opens up new *You can substitute a porter or stout, which makes a darker mustard. place on a large high-sided baking pan. Add hot water to the pan brook Farm, where local is a religion. possibilities for chicken wings. Soak the mustard seeds overnight in IPA beer and 1 C. vinegar. until it reaches the middle of the ramekins. The rotating draft list of 24 beers (plus an equal number in bottles Yost even turns the leftover grains from the brewing process (oats, After 24 hours, add remaining 1 C. vinegar and all other ingredi- Bake until all are set, about 1 hour. Remove from hot water. and cans) is a Who’s Who of both well-known and up-and-coming barley, malt, rye) into a flatbread that accompanies oven-roasted ents—except for the oil—to a blender. Remove foil and chill for at least 3 hours. breweries. On the draft list are German pilsner from West Chester’s tomato hummus. His spent grains saute (grains, wilted greens, Blend on high, adding oil slowly until emulsified. To achieve Makes 6 servings. Levante Brewing, pale and blonde ales from Ephrata’s St. Boniface roasted cauliflower) makes for a hearty vegetarian main dish. desired consistency, add additional oil to thicken or beer to thin. ............................................................................. and Downingtown’s Victory Brewing, boysenberry gose from Phoe- During the winter, Yost hosts pop-up prix fixe dinners where Adjust seasoning, if necessary. nixville’s Stable 12, blood orange IPA from Conshohocken Brewery, he incorporates beer in all five Mustard will last in the refrigerator indefinitely. Belgian Carbonnade rye IPA from Malvern’s Locust Lane and grapefruit pale ale from courses, and then pairs each Makes 6 cups. This beef and onion stew was one of three party dishes, along with West Grove’s Evil Genius Beer Company. The names alone—Mad course with—you guessed it—a ............................................................................. chicken paprikash and spaghetti carbonara, that my editor Jo Anne King’s Weiss, Date with Jake, Turtle Power—evoke the Triple Crown different beer. The desserts Durako, perfected as a beginning cook. Says Jo Anne: “The carbon- and signal you’re in for a rollicking time. alone—stout-infused chocolate Suburban Stout Pot De Creme nade, I thought, was more sophisticated than then-popular Beef Stro- pots de crème or dulce de leche 6 oz. Subby Stout or other favorite stout ganoff. And I never questioned why a Belgian dish used Guinness 1 sauce for donut-dunking—will /3 C. sugar stout. Now a Belgian abbey-style beer might be a better choice and expand your beer brain. To find 2 C. heavy whipping cream perfect to serve with the meal.” out about upcoming dinners, ½ C. whole milk 2 lbs. chuck roast, cut into small, 1” cubes follow Suburban on Facebook 5 oz. bittersweet chocolate chips Salt and pepper and Twitter or sign up for their 6 large egg yolks ¼ C. flour email list. Preheat oven to 325°. In a small heavy saucepan, combine Subby 4 Tb. butter, divided On draft, in bottles, on your Stout and sugar over medium heat. Reduce to 3 oz., about 5 min- 4 slices bacon, finely chopped plate, local beer makes the local utes. Remove from heat and cool. 4 cloves garlic, finely chopped food scene a heady place indeed. Local brewers and farmers decorate the wall 1 3 medium yellow onions, thinly sliced 4 lbs. mussels, scrubbed and beards removed fake, and to use a Welsh comb meant to comb your hair with your fingers. 1 /2 C. shredded sharp cheddar 1 bottle Guinness stout (or Belgian-style ale) 2 Tb. butter Welsh rabbit, then, was probably a dish people ate when they had no rabbit 3 English muffins, split and toasted 1 C. beef stock Splash of olive oil or other meat. “Rabbit” somehow became “rarebit” in the late 18th century, 1 large tomato 2 Tb. dark brown sugar ¼ C. chopped white onion maybe in an attempt to fancy up the dish. Recipe adapted from Alton Brown. Melt butter over low heat and whisk in flour. Cook, whisking 2 Tb. apple cider vinegar 2 celery stalks, minced constantly to prevent browning until flour is fully incorporated and 3 sprigs parsley or thyme, more for garnish 3 large garlic cloves, minced mixture looks like a paste, about 2 minutes. Whisk in mustard, 1 bay leaf Salt Worcestershire, salt and pepper. Pour in beer and whisk to combine. Buttered noodles for serving 1, 12-oz. bottle pale lager Pour in milk and whisk until smooth. ½ C. heavy cream Add cheese, a handful at a time, and whisk constantly until cheese 1 tsp. (or more to taste) spicy brown mustard (or Dijon mustard) is melted and sauce has thickened, about 5–6 minutes. Chopped parsley Ladle over English muffins, top each with a tomato slice and a few grinds of pepper. Makes 3 servings. ♦ Laura traces her love of all things culinary to the first time she leafed through her mother’s Betty Crocker’s Cooky Book— which still occupies a place of honor among her 700+ 2 Tb.