One of them, Chef Robert Hoffman of City Tavern, came into our ABC 7 studio along with Jen Kramer, President of Special Olympics Chicago to tell us about the event.
"Sip & Savor"
Thursday, May 9, 2013
6 - 9 p.m.
1420 S. Michigan Avenue
Chicago
Tickets:
$55 in advance
$65 at the door
available at www.eventbrite.com/event/6000500659/es2005/?rank=1#
Chef Robert's Recipes: Pretzel and Beer Mustard
Pretzel
Ingredients:
.15 oz/ 9 Grams Fresh Yeast
.75 oz/ 23 Grams Molasses
1.75 C Warm Water
5oz Butter
24.5 oz/ 700 Grams All-Purpose Flour
1T Salt
Preparation:
Mix with water/ yeast mixture. Let rise over night.
Roll out in 5-ounce balls and form into pretzel.
Sprinkle with pretzel salt, and drip into a bath of 2 quarts water and 1 cup baking soda.
Bake at 400 degrees for 15 minutes.
Beer Mustard:
Ingredients:
1/2 cup black mustard seeds
1/2 cup yellow mustard seeds
1 1/2 cups malt vinegar
2 cups 5 Rabbit Huitzi Midwinter Ale
5 tablespoons honey
1/2 cup dark brown sugar
2 teaspoons salt
Preparation:
Soak the mustard seeds in the beer overnight.
Combine all ingredients, and bring to a boil.
Add:
2 teaspoons ground allspice
3/4 teaspoon turmeric
1 cup dry ground mustard
Puree all in a blender.
