Craft Beer Appetizers: Drunken Balsamic Bacon Jam On Peppercorn Rye Ale Bread

Craft Beer Appetizers: A Symphony of Flavor

Whoever said the appetizer is merely a precursor to the main dish clearly hasn’t tasted our balsamic bacon beer jam and goat cheese spread atop Peppercorn Rye Ale bread. Gone are the days of the age-old wine and cheese routine; this modern culinary delight blends savory, salty, sour, and sweet to set the tone for any feast. Ready to whip up a taste sensation? Let’s dive in!

Balsamic Bacon Beer Jam

A concoction of flavors that screams gourmet yet feels heartwarmingly homemade, perfect craft beer appetizers

Ingredients:

• 16 oz bacon (smoked or peppered)
• 3 garlic cloves, minced
• 1/2 cup yellow onions
• 1 cup Dahntahn Brahn from Milkman Brewing Co.
• 1 tsp spicy yellow mustard
• 1/4 cup malt vinegar
• 1/2 cup balsamic vinegar
• 1/2- 2/3 cup light brown sugar

Method:

1. Cook the bacon in a large pot. Depending on the size of your pot, you might need to cook in batches to avoid overcrowding.
2. Once cooked, remove the bacon and chop it roughly. Set it aside for later. Keep only 1 TBSP of bacon grease in the pot and discard the rest.
3. Return the pot to the stove and sauté the onions until they’re soft and translucent, which should take about 3 minutes.
4. Add garlic and let it cook for a quick 30 seconds.
5. Pour in the beer, spicy mustard, malt vinegar, balsamic vinegar, and brown sugar. Stir well to ensure the bottom of the pot is deglazed.
6. Simmer the mixture on low heat, ensuring the lid is 3/4 closed for about 45 minutes. By this time, the mix should have thickened to a syrupy consistency.
7. Use a food processor or hand blender to pulse the mixture, breaking down any large bacon pieces.
8. Set your jam aside to cool.

Peppercorn Rye Ale Bread

An artisanal blend of flavors, this bread is perfect for your flavorful jam.

Ingredients:

• 1 1/2 tsp active dry yeast
• 4 1/2 cups AP flour
• 1/2 cup warm water
• 12 oz Peppercorn Rye Ale from Milkman Brewing Co.
• 1 1/2 tsp salt
• 1/4 tsp cracked black peppercorns

Method:

1. Combine yeast, 1/2 cup flour, and warm water in the bowl of a standing mixer. Leave it covered for 30 minutes.
2. Introduce the beer, the remaining flour (4 cups), and the salt/pepper to the yeast mixture.
3. Using the dough hook attachment of your mixer, stir on a low setting until the dough forms into a ball and detaches from the sides of the bowl.
4. Cover the dough and allow it to rise for about 2 hours or until it doubles in size.
5. Flour the top and bottom of your dough generously before placing it on a baking sheet. Mold it into a loaf shape and cover it loosely with a towel. Let it rise again for 30 minutes.
6. Preheat your oven to 425°F. Keep a small pan of water on the oven’s bottom shelf.
7. Make decorative slits on your loaf’s top before placing the baking sheet on the rack above the water pan. Bake for 30-35 minutes until it turns golden brown.
8. Cool your bread on a cooling rack before slicing.

Crafting Your Appetizer

1. Cut the Peppercorn Rye Ale bread into one-inch slices.
2. Generously spread goat cheese on each slice.
3. Add a layer of the beer bacon jam atop the goat cheese.
4. Sprinkle some spicy arugula as a garnish.
5. Serve and bask in the admiration of your guests!

In essence, this appetizer is not just food; it’s an experience. It evokes conversations, ignites the taste buds, and bridges the gap between gourmet and comfort. Enjoy more craft beer recipes here!

-Also check The Eater

Cheers!