The Craft Beer Bites Cookbook: 100 Recipes for Sliders, Skewers, Mini Desserts, and More--All Made with Beer

The Craft Beer Bites Cookbook: 100 Recipes for Sliders, Skewers, Mini Desserts, and More--All Made with Beer

Language: English

Pages: 224

ISBN: 1440581673

Format: PDF / Kindle (mobi) / ePub


Happy hour classics--with a twist!

The Craft Beer Bites Cookbook takes your favorite brewpub grub and kicks it up a notch. From Buffalo Chicken Beer Cheese Dip to Chocolate Stout Cupcakes with Chocolate Stout Cream Cheese Frosting, each recipe captures the complex flavors of a perfectly balanced brew, allowing you to savor the nutty notes in an American brown ale or the zesty bite of an IPA. Complete with dozens of color photographs, this book shows you how to incorporate your true love into every bite-sized snack with 100 delicious craft beer recipes, such as:

  • Hawaiian IPA Pulled-Pork Sliders
  • Belgian Ale–Marinated Grilled Steak Crostini with IPA Chimichurri
  • Beer-Battered Shrimp with Chipotle Lime Dipping Sauce
  • Grilled Barbeque Chicken and Peach Mini Pizzas
  • Peanut Butter Stout Mousse–Topped Brownies

So get ready to toast the country's best brews as you transform everyday appetizers into top-shelf plates!

The Craft Beer Bites Cookbook: 100 Recipes for Sliders, Skewers, Mini Desserts, and More; All Made with Beer

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allow the flavors to deepen.) When ready to serve, return to a 300°F oven until the butter and olive oil is melted and the duck is warmed through. Gently shred, remove from the oil, and drain. In a large pot or Dutch oven, melt 2 tablespoons butter with the olive oil over medium heat. Add the onions and sprinkle with brown sugar. Cook, stirring occasionally, until softened. Add the porter and balsamic and cook over medium-low heat, stirring occasionally, until the liquid has mostly evaporated,

allow to dry. Brush liberally with the beaten egg and sprinkle with salt. Bake for 20 minutes or until dark golden brown in color. Choose the Right Brew! The sharp Cheddar in this recipe balances nicely with a high-hop IPA that has a strong malt backbone. The pretzel dough works well with a bready wheat beer. IPA SMOKED SALMON LETTUCE WRAPS Endive leaves make delightful little delivery vehicles for a creamy dip. A nice cold crunch to go with a rich, smoky salmon dip feels perfect.

Alcohol intensifies heat, which can be good or bad. If you make a dish that’s more mild than you had intended, pair it with a high-ABV (alcohol by volume) IPA to give that dish the right kick of heat that you want. When marinating a pepper in beer (for instance, if you’re making ceviche or salsa), keep in mind that the alcohol in the beer will, for better or worse, exaggerate the impact of the capsaicin. Due to the hops, beer is a mild preservative. This won’t make your beer-cooked items last

circle with lamb and a drizzle of cherry sauce. Sprinkle with parsley. Choose the Right Brew! With three beers for one recipe, you better like what you’re opening because you’ll have plenty left over for drinking. Choose a pale ale with nice carbonation for the crust, a stout with coffee or cocoa notes for the lamb, and a malty Belgian for the cherries. GOAT CHEESE AND BACON TARTS WITH PALE ALE POLENTA CRUST Polenta is a great showcase for a pale ale. The flavor comes across in a

poppers, onion rings—I love them. Plus, it brings up good memories. Do you have any bad memories of eating fried jalapeños and drinking a beer? MAKES 36 WONTONS 8 ounces cream cheese 3⁄4 cup (2 ounces) shredded Cheddar 1⁄2 cup IPA 1 tablespoon cornstarch 2 jalapeños, diced 36 wonton wrappers Oil for frying In a food processor, add the cream cheese, Cheddar, beer, and cornstarch; process until smooth. Add the jalapeños; pulse to combine. Place a small bowl of water on a flat work

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