Appetizers | NBWA: America's Beer Distributors

Serves 6

1 teaspoon caraway seeds
2 bottles pilsner beer (24-ounces total)
1 pound fully-cooked turkey sausage, cut into ½-inch slices
4 cups shredded Cheddar cheese (2 8-ounce packages)
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 ½ teaspoons whole grain mustard
1/8 teaspoon cayenne pepper
1 loaf rye or pumpernickel bread, unsliced
3 Granny Smith apples, cut into chunks

Place caraway seeds in small saucepan and toast over medium-high heat, stirring constantly, until fragrant, about 1-2 minutes.

Pour beer into pot; stir until foam dissipates. Bring to a boil; add sausage pieces, reduce heat to medium-low and simmer, uncovered 8-10 minutes. Remove sausage from pot with spoon. Leave beer mixture over low heat.

In large bowl, toss cheese with flour until evenly coated. Slowly stir into beer mixture, stirring until melted. Whisk in Worcestershire sauce, mustard, caraway seeds and cayenne pepper until blended.

Transfer mixture to warm 1 ½ quart fondue pot or small slow cooker set on low. Serve with sausage slices, chunks of bread and apple slices.

Makes 12 sliders (serves 4)

Turkey Sliders

1 bottle (12 ounce) Belgium-style wheat beer
1 ½ pounds ground turkey
½ cup finely diced red bell pepper
1/3 cup chopped scallions
Grated zest of one large orange
1 teaspoon salt
1 teaspoon ground black pepper

Orange Beer BBQ Sauce

¾ cup orange juice
¼ cup honey mustard
2 tablespoons cider vinegar
2 tablespoons tomato paste
1 ½ tablespoons butter
12 brioche or other small dinner rolls

Directions

Prepare the turkey sliders by combing in large bowl ¼ cup of the wheat beer, ground turkey, red pepper, orange zest, salt and pepper. Stir to mix well. Shape mixture by ¼ size cups into twelve, three-inch round sliders, about ¾ to 1 inch thick. Set aside.
 
In a medium saucepan, whisk together remaining beer, orange juice, honey mustard, vinegar, tomato paste and butter. Stir to blend well. Reduce heat to medium; boil 15 minutes, stirring frequently, or until sauce is thickened, and mixture is reduced to one cup. Cool sauce to room temperature. Reserve ½ cup of sauce for serving with sliders.
 
Spray broiler pan or grilling rack with olive oil cooking spray. Prepare gas or charcoal grill or preheat broiler. Place sliders on grill or under broiler and cook 8 minutes, turning and brushing sliders with orange beer BBQ sauce until fully cooked through. Serve on split soft dinner rolls with reserved sauce.

 

Makes 40 pieces
 
Pale Ale Sweet & Sour Dipping Sauce
1 bottle (12 oz) Pale Ale Beer
1 tsp fresh ginger, minced
1 tsp garlic, minced
1/3 cup Thai sweet chili sauce
¼ cup light brown sugar
1 tsp soy sauce
 
Lager Beer Steaming Water
4 bottles (12 ounces)   Lager Beer
2 jalapeno peppers, halved lengthwise
1 lime, halved
3 cloves garlic, peeled and cut in half
 
Dumplings
4 ounces shiitake mushrooms
1 jalapeno pepper, seeded
1 ¼ pounds ground turkey meat
1 tsp garlic, minced
1 lime, juiced
¼ cup chopped fresh cilantro
½ cup chopped scallions
2 TBLS soy sauce
1 TBLS sesame oil
½ tsp black pepper
½ tsp cumin
1 TBLS vegetable oil
 
Make dipping sauce by combining in small saucepan pale ale beer, ginger and garlic. Bring to a boil and cook to reduce liquid by half, about 10 minutes. Add chili sauce, brown sugar and soy sauce; bring to slow boil and cook 5 minutes more, stirring occasionally. Remove from heat and cool to room temperature. Set aside.
In water holder of electric steamer or in large pot with fitted metal steamer, place Lager Beer, jalapeno peppers, lime halves and garlic pieces. Bring to boil over medium heat.
Prepare dumplings by placing shiitake mushrooms and seeded jalapeno pepper in food processor. Process thoroughly. Transfer to large bowl and combine well with turkey meat, minced garlic, lime juice, cilantro, scallions, soy sauce, sesame oil, black pepper and cumin. Place a heaping tablespoon of turkey meat in the center of wonton wrapper; pull up four corners to form a pouch. Repeat with all wrappers.
With pastry brush, lightly coat surface of steamer tray with vegetable oil. Place wontons on tray and over boiling Lager mixture; steam 20 minutes. Serve warm with dipping sauce.
 
Nutrition Information, Per Piece:
40 calories; 2 g fat; 0 g saturated fat; 2 g carbohydrate

Beer-Cararmelized Onion and Eggplant CrostiniMakes 26 – 30 pieces

4 TBLS olive oil, divided
1 medium yellow onion, sliced thin
3 cups eggplant, peeled and coarsely chopped
1 tsp salt
1 tsp black pepper
2 cloves garlic, minced
1/2 cup lager beer
1 loaf French baguette, cut diagonally into 26-30 slices, about 1/2 inch each
3 TBLS olive oil
1/3 cup hummus (store-bought)
3/4 cup feta cheese, crumbled
1 TBLS basil, finely chopped
1 TBLS oregano, finely chopped

 

In large skillet over medium heat, warm two tablespoons olive oil. Add onion and cook, stirring occasionally, until golden brown, about 8 minutes. Add remaining two tablespoons olive oil and eggplant, salt and pepper. Cook 5 minutes, until eggplant softens. Stir in garlic and Lager Beer; cook an additional 8 minutes. Remove pan from heat.

Preheat oven broiler. Place bread slices on baking sheet and brush with three tablespoons olive oil. Place pan on lowest rack in oven and broil until bread is golden brown and toasty, about 2 – 3 minutes. Remove pan from oven.

Spread hummus equally on top of each bread slice. Sprinkle feta cheese equally on top of each bread slice. Spoon caramelized onion-eggplant mixture on top of feta cheese. Sprinkle basil and oregano equally over each bread slice.

Place bread slices on lowest rack in oven and broil for 5 minutes, or until feta cheese and bread begin to brown. Remove from oven and serve crostini warm.

Nutrition Information, Per Piece:
90 calories; 5 g fat; 1 g saturated fat; 8 g carbohydrate
 
 

Serves 4

1 ½ pounds top sirloin steak
1 cup Stout Beer
2 TBLS soy sauce
2 TBLS BBQ sauce
½ cup mayonnaise
1 tsp garlic and parsley salt
1 tsp chili powder
1 tsp cayenne pepper
2 TBLS India Pale Ale Beer
3 TBLS olive oil
1 TBLS Cajun spice
8 flour tortillas, 8” each
4 individual string cheese strips, cut in half lengthwise

Trim steak and cut into thin ribbons, about 3/4” wide each. In large mixing bowl, combine Stout Beer, soy sauce and BBQ sauce; add steak and stir well to coat. Cover and refrigerate to marinate, at least 4 hours and up to 24 hours.

In small bowl, make dipping sauce by combining mayonnaise, garlic and parsley salt, chili powder and cayenne pepper. Stir well. Stir in India Pale Ale Beer. Cover and refrigerate.

In large fry pan over medium high heat, warm olive oil. Stir in Cajun spice. Add steak and 1/3 cup of marinade; stir fry until cooked throughout, about 3 – 5 minutes. Remove from heat and cool.

On edge of each tortilla, place one piece of cut string cheese and one-eighth portion size of the steak; roll tightly. Repeat to make a total of eight rolls. Wrap and refrigerate until ready to use.

Prepare gas or charcoal grill, or preheat broiler. Place tortilla rolls on grill or under broiler and cook, turning until browned on all sides with dark grill marks, about 2 minutes per side. Serve with mayonnaise/ ale dipping sauce.

Nutrition Information, Per Serving:
940 calories; 53 g fat; 12 g saturated fat; 58 g carbohydrate
 

Makes 4 Cups
2 wheels baby brie cheese (about 13 oz each), rind removed
4 ounces sharp white Cheddar cheese, cut into chunks
2/3 cup Pale Bock beer
1/3 cup sun-dried tomatoes, finely diced
1 Tablespoon horseradish sauce
1 Tablespoon white wine Worchestershire sauce
½ teaspoon freshly ground black pepper
¼ cup parsley, chopped

Cut brie cheese into small chunks; place in food processor with cheddar cheese chunks, beer, sun-dried tomatoes, horseradish sauce, Worcestershire sauce and pepper.  Pulse mixture, scraping down the sides of processor bowl with a rubber spatula, until mixture is fairly smooth, but with some bits of cheese still present.

Add parsley.  Pulse mixture just to incorporate.  If mixture remains too thick, work in a little more beer until desired spreading consistency is reached.  Pack into two (2 cup) crocks; cover surface of spread with plastic wrap.  Refrigerate at least one day before serving to allow flavors to blend.  (Spread may be made up to 1 week ahead and refrigerated.)

Let spread come to room temperature before serving.  Accompany with crackers, raw vegetables, and/or breadsticks.

Nutrition Information, per 2 tablespoon serving:
90 calories; 7 g fat; 4.5 g saturated fat; 1 g carbohydrate

Green Olive Chili Beer DipMakes 1 ¾ cups; 8 servings

1 bottle (12 oz) Pale Lager Beer
1 Serrano chili pepper
3 TBLS extra-virgin olive oil, divided
1 onion, chopped
4 cloves garlic, coarsely chopped
1 jar (16 oz) large pitted stuffed olives, drained
¼ cup tahini (sesame seed paste)
1 ½ TBLS lemon juice
1 tsp honey
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp black pepper
¼ cup cilantro, finely chopped
1 plum tomato, diced
2 TBLS unsalted pistachios, coarsely chopped
½ tsp kosher salt

Make slit in one side of Serrano chili; place in small saucepan over medium heat. Add beer; bring to boil. Remove from heat and cover. Let steep 1 hour to make Chili Beer.

In large skillet over medium heat, warm 2 tablespoons olive oil; add onion and garlic. Saute 3 minutes; add olives and sauté 2 minutes longer. Add Chili Beer (and chili pepper); boil 10 minutes, until most of the beer has cooked away. Cool to room temperature.

Transfer olive mixture to food processor; add tahini, lemon juice, honey, coriander, cumin and pepper. Process mixture until dip is smooth, with some pieces of olive still visible. Stir in cilantro. Spread mixture on plate or in shallow soup bowl, cover and refrigerate 1 hour to allow flavors to blend.

To serve, place on platter, scatter the top of the dip with tomatoes and pistachios, sprinkle with salt and drizzle remaining tablespoon of olive oil over the top. Serve with toasted bread, warm sliced pita or pita chips.

Nutrition Information, Per Serving:
170 calories; 15 g fat; 2 g saturate fat; 7 g carbohydrate

This delicious onion dip infused with your favorite pale ale is the perfect appetizer to serve your guests at your next summer cook-out. Pale ale blends with softened cream cheese, spices and onions and then chills to create one refreshing and tasty appetizer. Serve with fresh cut veggies or chips.
 
Makes 2 cups
 
8 ounces cream cheese, very soft
1 ¼ cup pale ale beer
3 tablespoons onion, grated
1 tablespoon diced scallions
1 teaspoon chili sauce
1 teaspoon dry mustard
1 teaspoon salt
 
In medium bowl, blend together with electric mixer cream cheese and pale ale beer. Mixture will be very frothy. Stir in onion, chili sauce, dry mustard and salt. Refrigerate dip at least 2 hours or up to 6 hours before serving to thicken. When ready to serve, pour into serving bowl and sprinkle with scallions.
 
Serve with chips or raw vegetables.
August 3 is International IPA Day! Celebrate with these light, airy and savory gourgères. IPA beer blends with Gruyère and Parmesan cheeses, flour and spices to create a perfectly satisfying cheese puff. Serve alongside your favorite IPA for a delectable pairing.
 
 
Makes 44
 
4 ounces Gruyère cheese, finely shredded (about 1 ½ cups)
3 tablespoons Parmesan cheese, grated
¼ teaspoon ground nutmeg
1 cup IPA beer
½ cup butter
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
4 eggs
 
Preheat oven to 400 F. Line two baking sheets with parchment paper or other nonstick liner.
 
In medium bowl, combine Gruyère cheese, Parmesan cheese and nutmeg; toss with fork until blended.
 
In heavy large saucepan, combine the IPA and butter; bring to a boil. When butter is melted, stir in flour, salt and black pepper. Lower heat and stir constantly until dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool one minute. Stir in one egg and vigorously beat with wooden spoon until incorporated. Stir in remaining eggs, one at a time, beating well, until the dough is smooth. Beat in cheese mixture and stir until incorporated.
Drop dough by rounded teaspoonfuls onto prepared baking sheets, spacing about 1 ½ inches apart. With fingers, smooth gougères into neat mounds.
 
Bake one sheet at a time in preheated oven 25 minutes, until golden brown and crisp. Transfer gougères to a wire rack and cool until just warm.

Serves 4

24 chicken wings, tips removed
1 12-oz can Lager Beer
½ cup molasses
¼ cup creamy peanut butter
¼ cup lemon juice
¼ cup Worcestershire sauce
2 Tablespoons mustard
1 teaspoon salt
1 Tablespoon chili powder
1 Tablespoon chopped parsley

Rinse chicken with cold water; pat dry with paper towel.  Preheat oven to 450 F.  Line a roasting pan with aluminum foil.

In large saucepan over medium high heat, combine Lager Beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt and chili powder.  Bring to a boil; reduce heat and simmer, covered, about 15 minutes.

Place chicken wings in large mixing bowl.  Pour sauce over wings and toss until wings are completely coated.

Pour wings and sauce into prepared pan.  Place in oven and cook 25 minutes.  Remove wings from oven and cool 10 minutes.  Place wings on large platter and top with chopped parsley.