Updated: Sep 13, 2018
'Cause sometimes pretzels and oyster crackers just don't cut it when you're having a good time at your favorite brewery. This month we made some snacks to enjoy at one of our favorite breweries, In-Law Brewing Company in Chase Mills, NY. Check out the video for some tips on making the snacks, or for a good laugh. Cheers!
Bacon & Almond Caramel Popcorn
½ cup brown sugar 1 T. butter 1 T. corn syrup ¼ tsp. baking soda 1 T. water ½ tsp. vanilla ¼ c. diced crispy bacon ¼ c. whole almonds
In a small saucepan, combine sugar, butter and corn syrup. Bring the mixture to a boil; cook without stirring until white wisps of smoke start to appear. Remove from heat and add the rest of the ingredients. Pour over popcorn and mix as quickly as you safely can. If the caramel clumps up or becomes difficult to work with, place the whole mass on a sheet pan and pop in the oven at 360°F for about 5 minutes to soften and re-coat.
Herb Marinated Goat Cheese
1 T. fresh parsley, chopped 1½ T. fresh chives, minced ½ T. fresh rosemary, minced 1 T. fresh thyme, chopped 1 tsp. garlic, minced ½ tsp. salt ¼ tsp. black pepper ½ cup extra virgin olive oil 4 oz goat cheese, cut into 1-ounce discs Warm grilled bread
Combine parsley, chives, rosemary, thyme, garlic, salt, and pepper with olive oil and mix well. Place goat cheese into two 4-ounce resealable jars. Pour the herb oil over the cheese to cover. Seal the jar tightly and chill for 48 hours. Before serving, remove from refrigerator and allow to warm to room temperature.
Spicy Beer Mustard
1/3 c. yellow mustard seeds 1/4 c. brown mustard seeds
1/2 c. apple cider vinegar 1 c. medium dark beer, divided (We used a nut brown) 2 T. dark brown sugar 2 T. honey 1 tsp. kosher salt 1/2 tsp. turmeric 1/8 tsp. ground allspice 2 T. dry mustard powder
Put mustard seeds in a small bowl or jar. Pour in 1/2 cup beer and all of the vinegar. Cover with saran wrap or put the lid on the jar loosely. Refrigerate overnight.
In a small saucepan, whisk together the other 1/2 cup beer, sugar, honey, salt, turmeric, and allspice. Cook over medium heat; stirring until it comes to a slow boil and the sugar has dissolved. Remove from the heat and cool for a few minutes. Scrape the soaked mustard seeds into your blender along with any liquid that wasn't absorbed. Add in the dry mustard powder; pour in the warm liquid mixture. Blend on high until the mustard seeds start to break down and the mustard thickens.