Beer and Food Pairings: Wheats and Ales

Beer and Food Pairings: Wheats and Ales

Welcome to our PA Oktoberfest Feast!

Though this is nowhere near a true and authentic Oktoberfest feast, we still felt the urge to join in on the fun by putting together our favorite festive beer and food pairings. 🍺

This next match-up is a bit of a ying and yang: two light to medium beers (Wheat and Ale) and a platter of seasonal Tempura-fried Delicata Squash with Soy and Ginger Dipping Sauce.

Not only do these beers help cut through the crunchy tempura batter and rich sauce, but they enhance the flavors and textures of the squash.

Again, here are couple other combos to note for future recommendations from Epicurious:

Ale

Pair with: Burgers; buffalo wings; Asian food; Mexican food; spicy food; nutty food; fried food; pizza; steaks; Cheddar, Parmesan, or Romano cheeses.

Wheat

Pair with: Light soups and salads; vegetarian dishes; sushi; Gruyère cheese and Feta/goat cheese; sweet and fruity Asian dishes; citrus-flavored dishes, including dessert and salad dressings.


Prost! 🍻

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Tempura-fried Delicata Squash with Soy and Ginger Dipping Sauce

Also note that this dish is a perfect healthier alternative to deep-fried onion rings!

Ingredients

  • 6 cups vegetable oil

  • ¼ cup soy sauce

  • 3 tbs mirin

  • 3 tbs rice wine vinegar

  • 2 tsp honey

  • 2 tsp toasted sesame seed oil

  • 1 cup all-purpose flour, sifted

  • 1 large egg

  • 1 cup ice cold water

  • 2 tbs cornstarch

  • 1 Delicata squash, cut into very thin rings, seeds removed

Directions

  1. Heat the oil for deep-frying before the tempura batter is prepared to ensure the oil is ready and that the batter is at its coldest when it hits the oil. Try to maintain the oil at 375 F.

  2. While the oil is heating, make the dipping sauce by mixing the soy, mirin, rice wine, honey, and sesame seed oil in a small bowl. Set aside.

  3. In a small bowl, sift flour once or twice to remove any clumps and to make it light and soft. Set aside.

  4. In a separate medium bowl, gently beat 1 egg until the yolk and egg whites are just barely incorporated.

  5. Prepare ice cold water by combining water and ice cubes in a cup. Using a strainer, measure 1 cup of ice cold water and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter mixture.

  6. Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks. Be careful not to over-mix the batter.

  7. Dust the squash rings with cornstarch, dredge in your tempura batter, and drop into the oil. Allow to fry for a minute or two on one side and use chopsticks to flip them over to cook on the other side. Make sure both sides get crisp and brown, and remove them to drain on paper towel. Serve immediately with the dipping sauce and a flourish of fresh mint.



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