Montgomery County Spirits Q2 - 2017 - 16

SUMMER RECIPES

For a tasty topper on burgers and hot dogs, blend
one part amber lager with two parts mustard.
Bratwurst can be improved with beer, too. In a pan,
toss sliced onion, salt and pepper to taste, and brats.
Top with equal parts water or chicken stock and a flavorful malty beer, such as an amber ale or a dark lager.
Bring to a boil, turn the heat to low and simmer for 20
minutes. Grill the brats for three to four minutes per
side, just enough for the perfect char. Serve with the
onions and condiments. (Some bratwurst chefs swear
by grilling the brats before heating them in beer. Best
recommendation: have fun experimenting!)
A beer float provides a simple, cooling cookout
dessert: pour a stout over premium vanilla ice cream
in a pint glass-rich and luscious flavors, a blend of
creaminess and carbonation on the tongue, with the
added relaxation from the alcohol.

COOKING WITH WINE
The acidity of wine explains its prowess as a marinade.
Let a steak bask in a bath of red wine, Worchestershire
sauce, oil, herbs, spices and a sweetener, and the red
meat relaxes to become divinely tender and flavorful.
The same principle holds for chicken, pork, salmon
and even vegetables and tofu.
> CONTINUED FROM PAGE 13

A few words of advice in cooking with wine.
First, choose a dry, crisp white wine such as

Heat the olive oil in a medium pot over medium heat,

Sauvignon Blanc or Chardonnay over sweeter whites

then add onion and garlic. Sauté lightly, just enough

(which may caramelize or detract from the rich umami

to soften the onions. Place the sautéed onions and

essence) or over rich, oaky whites (which can become

garlic into a food processor with the diced fruits and

bitter, like you might be if you ruin an expensive cut

purée till smooth. Put the purée back into the pot.

of pork). The same principle applies to using reds, so

Add remaining ingredients and simmer, stirring occa-

choose dry reds such as Merlot, Cabernet, Syrah or

sionally, till thickened.

Pinot Noir.
Next, make sure to add the wine during cooking-
not at the last minute-to allow the flavors to heighten

BEER IN COOKING

and meld with the other ingredients. If you're cooking

With their multi-dimensional flavors, ales and lagers

by taste, give the wine ten minutes or so to blend

can impart a variety of flavors to dishes both savory

before deciding whether to add more.

and sweet, from appetizers to desserts.

A very expensive bottle of wine may be wasted

As easy as it is popular, this crowd-pleasing beer-

when tossed with food. On the other hand, don't settle

cheese spread can be served as an appetizer or

for a wine that you wouldn't enjoy drinking on its own.

on burgers and grilled chicken. Simply blend eight

Similarly, don't use cooking wine or cooking sherry-

ounces of sharp cheddar cheese, two tablespoons

these contain additives such as salt that can interfere

butter, a squirt of Dijon mustard, two peeled cloves of

with your recipe.

garlic, 1/8 cup of fresh rosemary and about 1/3 cup of

Finally, be measured in your use of wine: too little is

IPA in a food processor (add more beer if needed for

a waste of the wine; too much can overpower the food

optimal consistency and enjoy the rest as a perk for

(especially for milder dishes such as chicken or pork).

the chef).

Follow a respected recipe, at least in your proportions.

16 MONTGOMERY COUNTY DLC



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