The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries
John Holl, Lara Ferroni
Language: English
Pages: 352
ISBN: 1612120903
Format: PDF / Kindle (mobi) / ePub
There's a revolution going on in the beer world. The food you eat should be just as delicious as the beer you drink and award-winning beer journalist John Holl captures the best of the brewery and brewpub menus in his latest book, The American Craft Beer Cookbook. The 155 recipes cover breakfast to dessert, with vegetarian and gluten free options along with soups, seafood and more.
The recipes were contributed by breweries, brewpubs and other beer lovers across the United States. You'll love the new twists on traditional favorites, such as Slow-Cooked Dopple Bock BBQ Meatballs and American Wheat Beer Steamed Clams, as well as unexpected recipes like Crawfish Bordelaise, Roasted Pheasant,Chopped Reuben Salad, Beermosas, and Pineapple Brown Sugar Pale Ale Cupcakes.
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ground pork 6 ounces ground veal 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 tablespoon minced fresh Italian parsley 1 tablespoon chopped fresh sage Salt and freshly ground black pepper 2 ounces cheddar cheese, shredded (1⁄2 cup) 6–8 thin pancakes (add additional milk to the batter to keep the pancakes thin) Maple syrup, for serving Instructions 1. Preheat the oven to 350°F. Blend the beef, pork, and veal in the bowl of a food processor until combined.
city. “Come hungry, leave satisfied” is what many locals say. Finally, in an effort to teach the good word, the brewery holds regular classes for those looking to further their brewing knowledge and acquire some hands-on experience. Start planning your visit now! Lucky U IPA-Battered Fish Breckenridge Brewery Denver, Colorado Makes 6 servings Simple, hearty, and comforting, fried fish is a dish that needs beer. A moderately hoppy pale ale in the batter for these fish fillets provides a
are at room temperature. Instructions 1. Make the cupcakes: Preheat the oven to 350°F and line muffin cups with paper liners. 2. Cream the butter, brown sugar, and granulated sugar together in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Add the vanilla. Beat in the eggs, one at a time, until well blended. Slowly add 1/4 cup of the reserved pineapple juice. 3. Combine the cake flour and baking powder in a medium mixing bowl. Add one-third of the
candied ginger, and beer to a boil in a medium saucepan over medium heat. Reduce the heat and simmer the sauce, stirring frequently, until the caramel is thick, 15 to 20 minutes. Remove and discard the ginger before serving. Stored in an airtight container, the caramel will keep for up to 5 days in the refrigerator. Profile Every university town should have a brewery, and in the loyal town of College Station, students, faculty, and visitors in Aggie-land are lucky to have New Republic
matriarch. A perfect way to end a satisfying meal, or a wonderful companion to afternoon tea and coffee, this tart and nutty pastry will impress your guests before it quickly disappears. Ingredients 11⁄2 cups unsalted butter 11⁄2 cups granulated sugar 1 egg 3 heaping cups all-purpose flour 11⁄2 cups ground walnuts 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon freshly ground nutmeg 1⁄4 teaspoon ground cloves 1⁄2 cup currant jelly 1⁄2 cup raspberry jam 1⁄4 cup sliced almonds