Summer Montage Backyard BBQ
Posted: May 20, 2015
BBQ season is back! The weather is getting warmer, the sun shining brighter, the days are getting longer, and we’re eager to enjoy some delicious food and refreshing beers with our favorite people. Whether you are hosting or attending the next backyard BBQ, here are a few simple recipes to go with our Summer Montage Variety Pack.
IPA “Hop On” Grilled Chicken
Odell IPA – 12oz bottle
Boneless/skinless Chicken Breasts – 4
Dijon Mustard – 3 tbsp.
Brown Sugar – 3 tbsp.
Olive Oil – 3 tbsp.
Soy Sauce – 1 tbsp.
Hot Sauce – 1 tsp.
Kosher Salt – 1 tsp.
Ground Black Pepper – 1/2 tsp.
Pour over chicken
Marinate in fridge for 8 hours
Grill or bake chicken as desired.
Garden Salad with St. Lupulin Citrus Vinaigrette
2-3 ounces St. Lupulin
2 minced garlic cloves
1 tablespoon finely grated orange or lemon zest
1 tablespoon Agave Nectar
1 teaspoon Dijon mustard
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
Whisk together and drizzle over your favorite salad. Enjoy with a cold. refreshing Loose Leaf!
Loose Leaf Apple Pie (Inspired by Jackie Dodd, The Beeroness)
2 1/2 cups (12 ½ wt oz) all-purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tbs cold unsalted butter, cut into cubes
8 tbs vegetable shortening
1/3 cup ice cold Loose Leaf
2 tbs melted butter
Add 1 ½ cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter and shortening, process until well combined and dough gathers around the blade.
Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft.
Lay two long sheets of plastic wrap on a flat surface.
Divide the dough evenly between the two sheets, Form into flat disks.
Wrap each disk tightly in plastic wrap, chill until firm, about 1 hour
4-6 large apples, sliced
½ cup brown sugar
½ cup white sugar
¼ cup flour
1 tsp cinnamon
¼ tsp nutmeg
1 tbs fresh lemon juice
1 tbs Loose Leaf
Add the apples (about 8 cups total) to a large bowl. Sprinkle with brown sugar, flour, cinnamon, nutmeg, lemon juice and 1 tablespoon beer, toss until coated.
Roll out one of the pastry disks out on a lightly floured surface, line a 9-inch pie pan, trim off the excess.
Pour the filling into the prepared crust.
Roll out the remaining pie dough, cut with a small cookie cutter, layering the shapes over the filling. Brush with melted butter, sprinkle with sugar.
Place pie in the freezer for ten minutes while the oven preheats.
Heat the oven to 350 degrees.
Bake the pie at 350 for 40 minutes or until the pie is golden brown. Remove from oven and allow to cool for at least an hour before cutting.
Serve with vanilla ice cream or fresh whipped cream.