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beer

Obatzda (Bavarian beer cheese spread)

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Recipe adapted from Craft Beering
Yield: 6 portions

Ingredients
*Ingredients currently available at the farmers’ market
● 8 oz camembert*, cut in small pieces (or other soft, ripe cheese)
● 8 oz spreadable cheese*, any kind
● ⅓ cup butter, cut in small pieces
● 2 ½ tsp paprika
● 2 tsp ground caraway seed
● Salt and pepper, to taste
● ¼ cup Sixteen Days Oktoberfest beer* (or other lager or pilsner)
● ⅓ cup shallots*, finely diced
● 2 Tbsp + 1 handful scallions*, finely chopped

Instructions
1. Bring the camembert, spreadable cheese, and butter to room temperature.
2. In a mixing bowl, add the two cheeses, butter, paprika, caraway seeds, salt and pepper, and 2 Tbsp of beer and press using a fork until well mixed together. Add more beer until you reach a spread-like, but not runny, consistency.
3. Cover and refrigerate for at least 3 hours to firm up.
4. When you are ready to serve, take the dip out of the refrigerator. Run the diced shallots under water in a strainer and dry off with a paper towel before using. Add the shallots and 2 Tbsp of scallions to the dip and fold until they are well incorporated.
5. Garnish with the rest of the scallions. Serve with pretzels, radishes, or rye bread.

Beer Grilled Chicken

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Recipe by Bob Blumer, shared by Slate River Farms
Prep time: 10 min
Cook time: 1 hr 15 min
Yield: 4 servings

Ingredients
*Ingredients currently available at the farmers’ market
● 1 (4-5 pound) whole chicken*
● 2 tablespoons olive oil*
● 2 tablespoons salt
● 1 teaspoon black pepper
● 3 tablespoons of your favorite dry spice rub*
● 1 can beer

Directions

  1. Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
  2. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
  3. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
Beer Grilled Chicken, photo courtesy of Slate River Farms