Oh the illustrious meatball. I never thing to make them but I always think about eating them. Especially at parties when they are on the other end of a toothpick. Since no one ever invites me to parties anymore (kidding), I decided the Drink and Spoon lonely hearts club would just make meatballs for themselves – deal with that, world. The next thing I did was research teriyaki sauce. Traditionally it’s made with rice wine, which I obviously wasn’t going to use. This is a site devoted to beer, after all. I thought of a few ways I could be inventive – Stout teriyaki? Chili beer teriyaki? I wasn’t too sure how any of these would turn out and I was hungry so I went to the store hoping to find inspiration. When I walked in the building (Highlands Wine and Liquor), the cooler doors magically opened up and angels began to sing. Curious about how this could happen outside of a movie, I walked towards the noise to see what the beer gods were revealing to me. There it was: a Japanese rice beer, Hitachino Nest Japanese Classic Ale, tucked away in the bottom right corner. I quickly grabbed it, along with a few other things (#yolo) and went home to get cookin’. A mess of a kitchen + about 5 hours later, teriyaki meatballs were born and they. were. glorious.
PorchDrinking.com Article: Chelsea Mitchell of Drink and Spoon shows us how to cook smokey and spicy Rauchbier Baked Beans.
We are a bunch of fruits over here at Drink and Spoon and we also love cooking with fruit. Therefore, we are going to stay on this fruit and beer train with our next recipe: Slow Cooked St. Bretta Applesauce. St. Bretta Spring from Crooked Stave is a 100% Brettanomyces Whitebier, brewed with Minneola tangelos, and aged in foeders (basically giant barrels) for 6 weeks. It’s tart and extremely citrusy. Citrus from the beer + sweet apples + a few spices/herbs = a recipe for success. I particularly like this recipe because it’s a different take on your regular old applesauce and it makes enough for some to be jarred and stored or given away as a gift. My serving suggestions include: serve it with pork chops, use it in your pancakes, or just have a giant bowl for a snack. As for as how long you can store the jars, I found this link that shows you how to preserve them for a longggg time (http://www.wikihow.com/Preserve-Applesauce) otherwise, I’d keep them in the fridge for up to 2 weeks.