This is a tasty Indian dessert. These little “doughnuts” are awesome with tea. They’re very sweet but surprisingly munchable, and the texture is out of this world.
This recipe is a riff on the traditional fish taco, but instead of batter frying the fish, we’re poaching it in lager. Poaching the fish allows it to hold more flavor from the poaching liquid than frying it will so you will get those beer-y undertones.
You could use a Vienna lager or a Pilsner for this recipe; both are firm enough to let the brightness of the beer shine through, but not so bitter that they overpower the sausage and herbs.
The herbal profile of the Thai sausage goes well with the brininess of the clams, brought together by the spicy and savory chile paste−infused beer broth.
The malty sweetness of a Marzen (Oktoberfest) rounds out the spices of the sausage and pairs well with the fontina in the cheese sauce.
A clean and bright wheat beer pairs perfectly with the sweetness of the potatoes and the tart herbal flavor in the chutney.
A Pilsner is the perfect pairing for these wontons because it’s clean, fresh, and not so overpowering as to mitigate the sweet and sour of the Nuoc Cham.
In this light and satisfying dish, beer complements the graininess of the soba noodles well, and the light and fresh flavors mingled with soy contrast with a cold, refreshing wheat beer.
Here is a simple soup, using very few ingredients and an English barleywine.
Grab your favorite oatmeal stout and head for the kitchen to try this recipe for a rich and creamy cheesecake.