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
- 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
- Cook the bacon in a large pot. Depending on the size of your pot, you might need to cook in batches to avoid overcrowding.
- 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.
- Return the pot to the stove and sauté the onions until they’re soft and translucent, which should take about 3 minutes.
- Add garlic and let it cook for a quick 30 seconds.
- Pour in the beer, spicy mustard, malt vinegar, balsamic vinegar, and brown sugar. Stir well to ensure the bottom of the pot is deglazed.
- 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.
- Use a food processor or hand blender to pulse the mixture, breaking down any large bacon pieces.
- Set your jam aside to cool.
Peppercorn Rye Ale Bread
An artisanal blend of flavors, this bread is perfect for your flavorful jam.
- 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
- Combine yeast, 1/2 cup flour, and warm water in the bowl of a standing mixer. Leave it covered for 30 minutes.
- Introduce the beer, the remaining flour (4 cups), and the salt/pepper to the yeast mixture.
- 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.
- Cover the dough and allow it to rise for about 2 hours or until it doubles in size.
- 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.
- Preheat your oven to 425°F. Keep a small pan of water on the oven’s bottom shelf.
- 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.
- Cool your bread on a cooling rack before slicing.
Crafting Your Appetizer
- Cut the Peppercorn Rye Ale bread into one-inch slices.
- Generously spread goat cheese on each slice.
- Add a layer of the beer bacon jam atop the goat cheese.
- Sprinkle some spicy arugula as a garnish.
- 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
Have you ever tasted a burger so divine that it lingered...
Spiedie? What's That? The iconic Spiedie is a delicious...
Mustard lovers, unite! For those of you who appreciate the...