White-Beer Ched­dar Di­jon

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½ lb (227 g) white ched­dar 1 tsp corn­starch 1½ cup (12 fl oz/355 ml) white beer 1 Tbs but­ter 2 Tbs (1 fl oz/30 ml) Di­jon mus­tard

Shred the cheese and toss it with the corn­starch in a bowl. Com­bine the beer and but­ter in a saucepan and bring them to a sim­mer. Turn off the heat and add the cheese mix­ture. Stir­ring con­stantly, bring the mix­ture back to the heat to thicken slightly. Add the mus­tard. Re­move from the heat and puree in a blender on high.

Pick­led Onions

½ cup ( 4 fl oz/118 ml) vine­gar 1 cup (8 fl oz/237 ml) wa­ter 3 Tbs sugar 1 tsp salt 1 bay leaf 1 tsp black pep­per­corns 1 sprig thyme

1 red onion, sliced in thin rings

Place the vine­gar, wa­ter, sugar, salt, bay leaf, pep­per­corns, and thyme in a non­re­ac­tive saucepan and bring the mix­ture to a boil. Strain the mix­ture and add the onion rings. Let sit re­frig­er­ated un­til cool.

Bis­cuit

3 cup cake flour 1 cup all-pur­pose flour 1 Tbs bak­ing pow­der 2 tsp salt 1 tsp sugar ¼ lb (1 stick) but­ter, cut into pieces 2 Tbs solid veg­etable short­en­ing 2 cup (16 fl oz/473 ml) but­ter­milk ¼ cup but­ter­milk (2 fl oz/59 ml) and 1 egg yolk, mixed

In a large bowl, com­bine the flour, bak­ing pow­der, salt, and sugar. Add the but­ter and short­en­ing to the dry in­gre­di­ents and break up with your thumb and fin­gers un­til the mix­ture has a flaky tex­ture. Add the but­ter­milk and stir to­gether with a fork un­til the mix­ture just comes to­gether. Do not over­work.

Roll out on a floured sur­face. Cut out the bis­cuits with a 3-inch (7.6-cm) round cut­ter. Brush the bis­cuits with the but­ter­milk-egg-yolk mix­ture. Bake at 400°F (204°C) un­til golden, about 10 min­utes.

To serve,

plate sev­eral sausage slices with a bis­cuit, pick­led onions, and White-Beer Ched­dar Di­jon.

Beer sug­ges­tions:

For the sausage, Pil­sner Urquell (Plzen, Czech Re­pub­lic) of­fers bis­cu­ity notes bal­anced well with hops bit­ter­ness. For the white-beer ched­dar, Al­la­gash (Port­land, Maine) White or Avery White Ras­cal (Boul­der, Colorado) are great choices. For pair­ing, we sug­gest a Wei­hen­stephaner (or sim­i­lar) Helles (Freis­ing, Ger­many).

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