Beer-Battered Cheese Curds for the Big Game

The Setting: A gorgeous, blue-sky day.

The Soundtrack: HGTV's Love it or List it. Hoosband says I'm addicted. He may be right.

Steaming up the Oven: Nothing yet. I think it's gonna be a salad kind of day.

The Scenario: Bring the sports bar to your living room with the perfect bite for the big game.

Here in the Midwest, one of my favorite local indulgences is the devilishly deep-fried, beer-battered cheese curd.

For those not familiar with the curds in question, they are essentially little nuggets of would-be cheddar that are scooped out of the whey, rinsed, drained, and pretty much left as-is (instead of being pressed into blocks and allowed to mature into full-fledged cheddar).

While many establishments in my 'hood have their versions of this fabulous fried find, the curds at Brother's Bar and Grill are the gold standard in my book.

There, the crispy, puffed-up packages of molten cheese are completely irresistible, especially when dipped in  a creamy horseradish-mustard sauce and accompanied by an ice-cold brew.

To emulate Brother's immaculate creation, I modified the light and airy batter from Alford and Duguid's Deep-Fried Bananas to fit my cheesy needs. Beer stands in for the water or coconut milk, the sugar is reduced from 2 T to 1 tsp, and the salt is increased slightly. I found I needed to increase the liquid from 1/2 cup to 2/3 cup, but you'll want to start with 1/2 cup and add more only if absolutely necessary to loosen up the batter. Just keep in mind the batter should be very thick, not free-flowing.

If you are traveling to a friend's house for the big game, these curds can be fried a few hours in advance and re-heated right before kick-off. Simply spread them out in a single layer on a large baking sheet and bake at 350 degrees F for 10 minutes.

For the very best results, however, you'll want to serve them within minutes of frying. Paired with Creamy Mustard Sauce, these beer-battered golden nuggets will be sure to score a touchdown during the big game--even if your favorite team isn't so lucky.

Beer-Battered Cheese Curds
If you can't find cheese curds where you live, try using similarly sized hunks of a mild, semi-firm cheese such as a young cheddar or Monterrey jack. 

1/3 cup all-purpose flour
1/2 cup rice flour
1/2 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/2-2/3 cup light beer (I used Miller Lite)
Peanut oil for deep-frying
1 lb fresh cheddar curds

Whisk together the first five ingredients (flour through salt) in a medium-sized bowl. With a wooden spoon or firm spatula, stir in the beer--the batter should be smooth but thick. Let sit 10 minutes.

Line a large baking sheet with paper towels and place a cooling rack on top.

Heat the peanut oil in a large, heavy-bottomed saute pan or cast-iron skillet. When the oil is ready, a small bit of batter dropped in the oil will sizzle and float to the top of the oil but not brown immediately; if the batter sinks to the bottom and stays there, the oil is not ready yet.

When the oil is ready, drop several cheese curds into the batter, coat thoroughly, and carefully drop each one into the batter. Use a spider or metal slotted spoon to turn each one after a few seconds in the oil so that  they cook evenly. When the curds are golden and most of the bubbles have subsided, use the spider or slotted spoon to carefully transfer the fried curds to the prepared cooling rack. Repeat with remaining curds.

Serve immediately with Creamy Mustard Sauce and a cold beer.

Creamy Mustard Sauce
The perfect accompaniment to Beer-Battered Cheese Curds, this may be the easiest sauce you'll ever make. It can be whipped up at the very last minute, or up to one week ahead of time, in whatever quantity desired. Look for Chinese hot mustard in the international aisle.

Equal parts:
Chinese hot mustard
Sour cream

Combine equal parts Chinese hot mustard and sour cream. Store in an airtight container in the refrigerator for up to one week.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Oktoberfest Pork and Spaetzle

The Setting: A crisp October day.

 

The Soundtrack: Washing machine and dryer...endless loads today.

Steaming up the Oven: Nothing yet, but there's a chicken in my fridge just begging to be roasted.

The Scenario: A celebration of the season. Good beer and great food.

For the two years that Hoosband and I lived in South Florida, we were beyond blessed with a bounty of diverse dining options.

As you might imagine, we frequently enjoyed an abundance of Latin and Caribbean cuisines.

But one of the things we most looked forward to at least once a week was happy hour at Old Heidelberg, the local German establishment.

The main dining room was the place for outstanding feasts of sausages, schnitzels, and suckling pig any day of the week.

But on weekdays from four to seven, the bar was the place to be.

Here, drink orders were delivered with a small, white saucer and free access to two giant chaffing dishes of simple, comforting goodness.

One dish was a starch, the other some form of meat--generally saucy, occasionally unidentifiable, always delicious.

It wasn't exactly haute cuisine, but it certainly had us coming back for more.

This time of year, when the supermarket beer aisles boast mountainous displays of seasonal Oktoberfest brews, I can't help trying to re-create a little Heidelberg happy hour here at home.

And now you can, too.

Oktoberfest Pork and Spaetzle
In an attempt to make the meal a smidge more wholesome, I like to add a little whole-wheat flour to the spaetzle. If you prefer a whiter spaetzle, feel free to substitute more white flour for the whole wheat.

~for the pork~
2 large onions, thinly sliced
2-3 lbs pork shoulder roast
2 cups crumbled gingersnaps (1/2-inch-sized crumbles)
2 T kosher salt
1/2 tsp freshly cracked black pepper
2 T paprika
1/2 tsp celery seed
1 bay leaf*
2 whole allspice berries, optional*
1/4 cup brown sugar
2 T Dijon mustard
2 tsp apple cider vinegar
1 (12-oz) Oktoberfest-style beer (I used Sam Adams Oktoberfest)

Place the onions in a slow cooker and top with the pork and remaining ingredients. Cover and cook on low for 12 hours or until pork is fall-apart tender when prodded with a fork.

This pork keeps, stored in an airtight container in the fridge, for up to one week and is even better a day or two after it's made. Simply reheat leftovers in the microwave.

*Remove before serving. Also watch out for bones or bone fragments if using a bone-in cut of meat.

~for the spaetzle~
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1 tsp fine-grain sea salt
2 large eggs
1/3 cup milk
oil
1-2 T butter
2 T finely chopped parsley
salt and pepper to taste

In a medium-sized bowl, whisk together the flours, salt, eggs, and milk. Cover and set aside while you bring a large pot of water, plus 1 T salt and 1 T oil, to a boil.

Lightly coat a large platter or rimmed baking sheet with oil. Have a metal colander, a rubber spatula, and a heatproof spider or large slotted spoon handy.

Once the water is boiling, hold the colander over the boiling water and carefully pour 1/4 of the batter into the colander. With a rapid, stirring motion, use the spatula to push the batter through the holes of the colander and into the boiling water. Watch out for any rogue batter trying to escape from holes not positioned over the water--it happens. Use the spatula to carefully scrape excess batter clinging to the outside of the colander into the boiling water. The spaetzle cook almost immediately and float to the top when they are done. Set down the colander and use the spider or large slotted spoon to transfer the cooked spaetzle to the oiled baking sheet. Gently shake the sheet to keep the spaetzle from clumping together.

Note: if any raw batter gets caught on top of the cooked spaetzle at the top of the pot, simply use the spatula to poke it down into the water so it has a chance to cook through.

Repeat process with remaining batter.

At this point the spaetzle can either be cooled to room temperature, transferred to a lightly oiled, airtight container, and refrigerated for up to 4 days, or prepared as follows:

Melt the butter in a large saute pan or skillet over medium heat. Add the spaetzle, and cook 2-3 minutes, stirring occasionally. Stir in half the parsley and season lightly with salt and pepper if desired.

Top bowls of spaetzle with the pork and its juices, garnish with remaining parsley, and serve with a frosty glass of your favorite Oktoberfest brew.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

At Home with Jeni's...Part Two: Kona Stout

The Setting: A bit brighter inside than out, but if the thunderstorms hold off, I'll be happy.

The Soundtrack: Birds chirping, children playing.

Steaming up the Oven: Brownies.

The Scenario: More incredible ice cream from Jeni's Splendid Ice Creams at Home. Come have a scoop--and invite your dad!

One of the many cool (minor pun intended) things about JSICAH is that Jeni organizes her recipes by season.

In the spring, for instance, you might try "Passion Fruit Frozen Yogurt" or "Toasted Rice Ice Cream with a Whiff of Coconut and Black Tea." Autumn might be filled with scoops of "Gorgonzola Dolce Ice Cream with Candied Walnuts" or "Roasted Pumpkin 5-Spice Ice Cream," while winter might dish up "Black Walnut Divinity Ice Cream" or "Banana Ice Cream with Caramelized White Chocolate Freckles."

But right now it is summer (whether the solstice has decreed it so or not), and Father's Day is on the horizon.

Jeni says her Kona Stout Ice Cream, flavored with dark-roasted Kona coffee beans and deep, malty Russian Imperial Stout, pairs perfectly with chocolate cake, barbecue, whiskey, and "your dad."

That sounds like the making of a pretty happy Father's Day (or any summer grill-out) to me.

And after receiving the "When can we have this again?" seal of approval from Hoosband, Kona Stout Ice Cream will definitely be making an appearance at this and future Father's Day celebrations at casa de Crumm.

...In fact...I'm growing so in love with it myself, we might have to keep it on hand for my favorite daily celebration: dessert.

Kona Stout Ice Cream
"Roasted malt and coffee beans impart a chocolaty nose to this rich, refreshing ice cream."

2 cups whole milk
1 1/2 tablespoons cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cups sugar
2 tablespoons light corn syrup
2 tablespoons dark-roast Kona coffee beans, coarsely ground
1/2 cup Barley's Russian Imperial Stout or other very dark stout I have used both Old Rasputin Imperial Stout and Sam Adams Wee Heavy Scotch Ale, both were excellent

PREP  Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth. Make sure the cream cheese is fully softened--microwave for 10-15 seconds if necessary--otherwise whisking it is nearly impossible, and it could cause your ice cream to be clumpy.

Fill a large bowl with ice and water.

COOK  Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, add the coffee, and let steep for 5 minutes.

Strain the milk mixture through a sieve lined with a layer of cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible, then discard the grounds. The second time I made this ice cream I didn't have any cheesecloth. Instead of grinding the coffee beans, I very coarsely chopped them with a knife (some remained whole) so that the pieces would not be small enough to pass through my sieve. To compensate for the decreased surface area of the beans, I doubled the amount of beans and increased the steeping time to 10 minutes.

Return the cream mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

CHILL  Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the stout and blend well.

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. You could refrigerate the mixture overnight at this point if desired.

FREEZE  (Snip the corner off your Ziploc bag and...) Pour the ice cream base into the frozen canister and spin until thick and creamy.

Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Makes about 1 quart.

Excerpted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Beer-Cheese Pizza

The Setting: A sunny Super Bowl Sunday.

The Soundtrack: The "keyboard" on Oia's bouncer. It plays classical tunes like the composers never conceived possible.

Steaming up the Oven: Beer-Cheese Pizza and Sweet-Onion-Roasted Hot Wings.

The Scenario: Prepping for the big game.

There was a time when I followed sports--like SERIOUSLY followed sports--but these days the big game is more of an excuse to try out some fun recipes and hang out with Hoosband on the couch than anything else.

I admit I wasn't even sure who was playing until this morning, but I've been sure of the menu all week.

The wings are a winning take on a football favorite, but the pizza has "new game-time go-to" oozing out of every last cheesy, beery bite.

Beer-Cheese Pizza
This pizza was inspired by some of my favorite beer-cheese appetizers from the brew pubs we've haunted over the years and by some tasty beer cheese and pretzels my sister-in-law made while we were home for the holidays. The beer-spiked pizza dough is essentially Morgan's Pizza Dough with a couple of tweaks. One 12-oz bottle of beer will flavor both the dough and the sauce. I use a smooth mocha porter for this recipe, but a well-balanced bock would work well, too. You want to use a brew is that is slightly more malt-forward than hops-forward with subtle sweetness, nice roasty notes, and minimal lingering bitterness. You can make the cheese sauce in the same bowl you used for the dough, making clean-up that much easier.

1 12-oz bottle of beer (I use Rogue Mocha Porter)
10 oz bread flour
1 tsp active dry yeast
1 T olive oil, plus more for coating bowl
2 tsp brown sugar
2 1/4 tsp kosher salt, divided
1/2 tsp coarse black pepper
8 oz Neufchatel or cream cheese, softened at room temperature
8 oz (2 cups) shredded sharp cheddar cheese, divided
Coarse cornmeal for pizza pan

Measure out 6 oz of beer and microwave for 30 seconds. Set aside. Reserve remaining beer for sauce.

Using the paddle attachment of an electric mixer, combine flour and yeast.

Add oil, brown sugar, and warm beer, mixing just until dough comes together.

Switch to the dough hook, add 1 tsp salt, and knead on medium-to-med-high speed (6 on a KitchenAid) for six minutes or till stretchy, smooth, and pliable. The dough should wipe the bowl clean.

Transfer dough to large bowl coated with olive oil, cover with plastic wrap, and let rise at room temperature for 90 minutes or till doubled in size.

While dough is rising, add cream cheese, 1 cup shredded cheddar cheese, black pepper, and remaining salt to the same bowl you used to mix the dough. Beat on medium speed with paddle attachment till well-mixed. With mixer on low speed, slowly stream in the remaining beer (give-or-take a couple sips) and beat until smooth, scraping the sides and bottom of the bowl as necessary to make sure it's all incorporated. Cover with plastic wrap and refrigerate.

Lift up the edges of the dough all the way around and tuck back under, gently releasing some of the gas that has built up. Cover and allow to rest for another 90 minutes.

Before rolling out the dough, remove the beer cheese from the fridge, preheat the oven to 425 degrees F, and dust a pizza pan or baking sheet with coarse cornmeal.

Using a rolling pin, roll to desired shape and thickness (I like to do this on a Silpat or parchment paper). Transfer to prepared baking sheet or pizza pan.

Spread beer cheese evenly over the pizza dough and top with remaining cheddar cheese (you may not need all the beer cheese--any leftover beer cheese will make an excellent dip for onion rings or pretzels, or a ridiculously awesome sauce for steak, and will keep for about 3 days in an airtight container in the fridge).

Bake at 425 degrees F for 20 minutes or until crust and cheese are golden and bubbly.

Let cool slightly before slicing.

Best served with...what else? the beer you used to make it!

Thanks for reading! Here's to Being the Secret Ingredient in your life.