Beer and Food Pairings: Dry Ciders and Stouts

Beer and Food Pairings: Dry Ciders and Stouts

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. 🍺

Tis the season for ciders and stouts! These fall-friendly beers can do more than mix into a satisfying “Snakebite” (equal parts hard cider and stout). In fact, they can ultimately transform one of the most meals of the day: dessert!

Don’t believe us? Try this Apple and Rosemary Cobbler recipe featured below with a tall glass of dry, crisp cider or stout and see for yourself.

Once again, check out these other combos to note for future recommendations from Epicurious:

Dry Cider

Pair with: Sugary doughnuts, pancakes, comforting squash dishes like soup or chili, blue cheese, turkey or creamy pasta dishes, sweet apple pies and tarts.

Stout

Pair with: Roasted foods; smoked foods; barbecued/grilled foods; salty foods; oysters; rich stews; braised dishes; chocolate; desserts (ideally the beer is sweeter than the dish).


Prost! 🍻

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Apple and Rosemary cobbler with Maple Mascarpone Cheese

Ingredients

  • 12  tablespoons/170 grams unsalted butter

  • 3 stalks fresh rosemary, minced

  • 1 ½  cups/180 grams all-purpose flour

  • 1 ½  cup/300 grams packed dark brown sugar, divided

  • 1  cup/80 grams old-fashioned rolled oats

  • 1  cup/113 grams pecans, chopped

  • 1  teaspoon kosher salt

  • 3 ½  pounds mixed apples, such as Granny Smith, Macintosh, and Pink Lady, peeled, cored, and cut into 1/2-inch wedges (about 8 medium apples)

  • 1  tablespoon ground cinnamon

  • 2  tablespoons fresh lemon juice

  • 1 small container mascarpone cheese

  • Maple syrup

  • Sea salt

Directions

  1. Heat the oven to 350 degrees.

  2. Add the butter to a small pot and allow to melt. Ad the rosemary and cook on medium heat until the butter begins to brown and the rosemary becomes fragrant. Set aside.

  3. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup/200 grams of the brown sugar, oats, pecans and salt. Add the rosemary butter, and stir with a fork until the crumbs are evenly moistened.
    Add the apples to the buttered baking dish and toss with the remaining 1/2 cup/100 grams brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes.

  4. While the crumble bakes, add the mascarpone cheese to a bowl and stir until it becomes very soft. Add a few splashes of maple syrup and a pinch of sea salt, stir, and taste. Add more syrup and salt to desired taste.

  5. Tope the warm crumble with the mascarpone cheese, and serve warm.


Pan-Fried Brussels Sprouts by Dora Cheng

Pan-Fried Brussels Sprouts by Dora Cheng

Pan-Seared Steak with Pomegranate Sauce by Dora Cheng

Pan-Seared Steak with Pomegranate Sauce by Dora Cheng