Chef Melissa Trimmer, Chef instructor at Le Cordon Bleu College of Culinary Arts in Chicago, came into our ABC7 studio to show us how to make "Beer-B-Q" and cook with cider, too!
Chef Melissa's Recipes:
1. Rye Flatbread with Hard Cider
For the flatbread (dough can be purchased if you don't want to make your own):
1 cup rye flour
½ cup sour starter
1 cup bread flour
1 tsp. salt
1 tsp. active dry yeast
½ cup hard cider
Place all ingredients in a bowl fitted with the dough hook and mix on the 1st speed for 2 minutes.
Turn the mixer up to 2nd speed and mix for 4 minutes.
Wrap dough in plastic and refrigerate overnight.
The next day, divide dough into six equal segments and roll into 4x10 strips.
Grill each strip until nice marks appear on both sides.
At this point, you can reserve the crust for a little later.
1 fennel bulb, sliced
Half of a white onion, sliced
2 plums, sliced
½ tsp. salt
¼ tsp. pepper
1T. olive oil
1T. hard cider
Combine all ingredients in a bowl and toss to coat.
Place all ingredients in a vegetable grilling basket and place on the grill.
Toss several times so all the items have grill marks on them and have softened.
One 8-oz. package ricotta cheese
4 oz. arugula, cleaned
2 oz. prosciutto, thinly sliced
Olive oil and banyuls (or your favorite) vinegar
Salt and pepper
Lay out the crusts; place three dollops of ricotta cheese on each, sprinkle with grilled vegetables, sprinkle with arugula and proscuitto.
Drizzle with a little oil and vinegar and salt and pepper to taste.
Serve right away with hard cider to drink.
2. Bratwurst with Stout
For the brats:
6 links bratwurst
2 12 oz. bottles of stout
Place brats and beer in a non-reactive pan and bring to a boil.
Reduce heat to simmer and simmer for 6 minutes.
Remove brats from liquid.
Grill when everything else is prepped out and you will only need to mark each side.
For the potatoes:
12 redskin potatoes
Salt and pepper
Place the potatoes in a pot with salted water (taste it, the water should taste like the ocean).
Bring to a boil and boil for 8 minutes.
Remove potatoes from water, halve and slice for steak fries.
Place potatoes wedges on a sheet tray and liberally douse with olive oil and salt.
Grill each side of the potatoes.
For the slaw:
1/2 head red cabbage, sliced
1/2 red onion, sliced
3 mini zucchini, sliced
1 tsp. salt
1 T. sugar
2 T. red wine vinegar
2 T. olive oil
1 tsp. flat leaf parsley, chopped
1 tsp. black mustard seeds
1/2 tsp. celery seeds
Combine all ingredients in a bowl, toss to coat.
This can be made in advance.
1 tsp. Dijon mustard
Place a dollop of mustard on the plate, draw a spoon through it to make a 'swoosh', place a pile of potatoes and slaw next to it with the brat on top.
Serve right away with dark Stout to drink.
3. Strawberry Crostata with Farmhouse Ale/ Saison For the dough (you can use purchased pie dough if you don't want to make your own):
3/4 cup all-purpose flour
3/4 stick unsalted butter, cold and cubed
1/2 tsp. salt
2 ¾ T. cold water
In a bowl fitted with the paddle attachment, place all the ingredients except for the water.
Mix on first speed until the butter is pea-sized.
Add the water all at once and mix just until the dough comes together.
Pat into a ball, wrap in plastic, and cool (20 min will work, overnight is best).
For the filling:
1lb. strawberries, hulled and quartered
Pinch of salt
1 ½ T. cornstarch
2 T. sugar
1T. farmhouse ale/saison
Place all ingredients in a bowl, toss to coat.
3 T. strawberry jam
1 disposable pie tin
Roll out crust to slightly larger than the pie tin; gently drape crust inside the tin, pressing the dough into the corners.
Spread the jam in a thin layer over the bottom of the crust.
Pour prepared filling into crust.
Fold overlapping dough over filling.
Place tin on grill, cover the top with a large pot and grill for roughly 30 min or until the filling is bubbling all the way through.
Serve warm with Farmhouse Ale/Saison to drink.