Beer and Food Pairing for 4th of July!

We thought it would be fun to find some food and beer pairings for 4th of July, you can either drink them or use them in the recipes. Here are some recipes to use and/or go along with our seasonal brews…

Sunspot (Hefeweizen)
Grilled Honey Garlic Shrimp
Serves 2

Ingredients:
2 tbsp fresh lime juice
2 tbsp honey
1 tbsp canola oil
1/8 tsp black pepper
1/8 tsp salt
1 clove garlic, finely minced
1/2 pound raw shrimp peeled & deveined [I used 24-30…feel free to use bigger or smaller ones]

Preparation:
In a small bowl, mix all ingredients for the marinade together. Toss in shrimp and stir to coat completely. Transfer entire contents of bowl into a plastic food storage bag. Seal the bag and refrigerate at least 1 hour. While the shrimp marinate, soak 3-4 wooden skewers in water. When you are ready to grill, preheat grill to medium high heat. Skewer the shrimp and grill 3-4 minutes per side or until they turn pink and opaque. Serve warm and enjoy with a nice glass of Sunspot 🙂

Traktor (Golden Cream Ale)
Vegetable Pizza

Ingredients:
2 (8-ounce) packages refrigerated crescent rolls
2 (8-ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1-ounce) package dry ranch-style dressing mix
1 cup chopped broccoli (blanch if you’re not into raw broccoli)
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded cheddar cheese

Preparation:
Preheat oven to 375 degrees. Roll out the crescent roll dough onto a 9×13 inch baking sheet and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes on baking sheet. In a small mixing bowl, combine cream cheese, mayonnaise, and dry ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Closure (Pale Ale)
Pair with our Beef Brisket or…
Homemade BBQ Sauce

Ingredients:
1 cup brown sugar
1/2 cup chile sauce
4-6 oz. your favorite Pale Ale (Closure, obviously)
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 cloves garlic, crushed
1 tsp ground dry mustard
Ground black pepper to taste

Preparation:
In a saucepan over low heat, mix all ingredients together. Simmer 30-40 minutes, stirring until mixture has reduced slightly. Press through a sieve into a bowl, cover and refrigerate. After an hour press through sieve again into an empty squirt bottle for dispensing. Use this BBQ sauce for almost any meat dish–it’s perfect with smoked baby back ribs.

Distorter (Porter)
Grilled Portobello “Burger” with Caramelized Onions & Chipotle Mayo
Serves 4

Ingredients:
4 portobello mushrooms
1/4 cup canola oil
1/4 cup chopped onion
4 cloves minced garlic
4 tbsp balsamic vinegar
2 tbsp unsalted butter
2 medium yellow onions, halved and sliced thin (about 4 cups)
Chipotle Mayonnaise (optional)

Preparation:
Clean mushrooms and remove stems. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Melt the butter in a large pan over medium-low heat until foaming. Add the onions, and cook, stirring sparingly, until they are deep golden brown and caramelized, about 45 minutes. Season well with salt and pepper, remove from the pan, and let cool. Grill caps over hot grill for 10 minutes. Serve immediately with caramelized onions and and other desired toppings! [Note from Jen: if you really want to amp this up, skip the Chipotle Mayonnaise and pick up some Rogue Creamery smokey blue cheese from Local in New Buffalo to top the mushrooms!]

Dunegras (India Pale Ale)
Buffalo Chicken Beer Cheese Dip

Ingredients:
2 tbsp olive oil
3 boneless skinless chicken thighs, cut into small pieces
8 oz sour cream
16 oz cream cheese, softened
3/4 cup grated Parmesan cheese
1 1/4 cup shredded mozzarella
1/3 cup Franks Red Hot Sauce
2/3 cup Dunegras
1 tsp garlic powder
2 tbsp cornstarch
1/2 cup blue cheese crumbles

Preparation:
Preheat oven to 350 degrees. Heat olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes. In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch and process until well combined, about 5 minutes. Pour into an oven safe dish. Stir in chicken pieces and sprinkle with remaining mozzarella. Bake until warm and cheese is bubbly, about 15 minutes. Remove from oven, sprinkle with blue cheese and serve warm with chips.

Anger (Black IPA)
Beer Candied Pecans

Ingredients:
1/2 cup Anger
1 cup brown sugar, packed
1/2 tsp salt
1 tbsp butter
2 cups pecan halves

Preparation:
Preheat oven to 250 degrees. In a pot over high heat, add the beer and brown sugar. Stir until the sugar has dissolved. Clip a candy thermometer on the side of the pan. Bring liquid to 235 degrees, remove from heat. Add the butter, stir until combined. Add salt and pecans; stir until the pecans have all been coated. Pour pecans on to a baking sheet with a silicon baking mat (or parchment paper sprayed with cooking spray). Spread pecans evenly over the sheet. Bake for 15 minutes, stir and bake for an additional 15 minutes (if the pecans look foamy, stir until the bubbles have dissolved). Allow to cool to room temperature, break apart. To increase the beer flavor, reduce 1 cup of beer down to 1/2 cup needed for this recipe.

1825 (Belgian Strong Ale)
Apple Pie (crust from Cook’s Illustrated via The Bitten Word, filling from Serious Eats)
Serves 12-16

Ingredients:
Crust
2 1/2 cups unbleached all-purpose flour, plus more for work surface
1 tsp salt
2 tbsp sugar
12 tbsp cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka (do not substitute!)
1/4 cup cold water

Filling
4-4 1/2 pounds Golden Delicious, Braeburn, or other baking apples, peeled cored, and sliced into 1/4-inch slices
3 quarts boiling water
10 tablespoons granulated sugar, plus 1 tablespoon for sprinkling over crust
1/4 teaspoon cinnamon (or more, to taste)
1/4 teaspoon salt
2 tablespoons cornstarch

Assembly
1/2 tsp cinnamon
1 egg beaten with 1 tbsp water

Preparation:
Crust
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process for about 15 seconds until dough resembles cottage cheese curd. Add remaining cup of flour and pulse until mixture is evenly distributed, 4 to 6 quick pulses. Empty mixture into a medium bowl. Sprinkle vodka and water over mixture. Fold the dough together with a spatula, pressing down on until dough is slightly tacky and sticks together. Divide into 2 even balls, flatten each into 4-inch disk, wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Remove 1 disk of dough, roll it out on a generously floured (up to 1/4 cup – seriously) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Refrigerate while preparing filling until dough is firm, about 30 minutes.

Filling
Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F. Place apple slices in a large bowl or pot. Pour boiling water or cider directly over top. Cover and set aside at room temperature for ten minutes. Drain apples well and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 minutes. Transfer to a large bowl and add 10 tablespoons sugar, cinnamon, salt, and cornstarch, and toss until apples are evenly coated.

Assembly
Remove pie plate with bottom crust from refrigerator and add filling. Roll remaining disk of pie dough into a circle roughly 12 inches in diameter. Transfer to top of pie. Using a pair of kitchen shears, trim the edges of both pie crusts to 1/2-inch. Fold edges of both pie crusts together, tucking them in between the bottom crust and the pie plate and flute the edges using your thumb and forefinger. Cut 5 slits in the top with a sharp knife for ventilation. Brush beaten egg all over the top surface of the pie. Sprinkle evenly with a tablespoon of sugar. Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 2 hours before serving.

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