⚡download Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Bee

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Cheers to the Publican, Repast and Present
Recipes and Ramblings from an American Beer Hall
A Cookbook
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Cheers to the Publican, Repast and Present
Recipes and Ramblings from an American Beer Hall
A Cookbook
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Description
peaches, grilled green beans, and white balsamic
dressing with burrata Any stone fruit plus green
beans says July and August to us. We favor
peaches for this because they have sweetness and
acidity all in one package. Recipe (Makes 2 to 4
servings) Prepare a grill. Season both cut sides
of the peach halves with the Aleppo pepper,
cumin, and a pinch of sea salt. Drizzle with just
enough olive oil to coat. On a hot grill or in a
grill pan over high heat, cook the peach halves,
cut-sides down, until the flesh starts to
caramelize, about 1 minute. Remove and let cool.
Bring a small pot of water to a boil and fill a
large bowl with ice water. When the water comes
to a boil, season with the kosher salt and taste.
It should be salty like the sea. Add the green
beans and cook until they just begin to get
tender but still have a nice crunch, 1 to 2
minutes. Remove them with a slotted spoon or
strainer and plunge them into the ice water to
cool. Remove them and let them dry on a kitchen
towel or paper towels. Cut the green beans into
2-inch pieces and cut the peach into
1?2-inch-thick slices. Combine the green beans
and peach slices in a medium bowl and toss with
the White Balsamic Dressing. Spoon over the
burrata, garnish with the basil leaves, and
serve. Ingredients 1 large ripe peach, halved and
pitted 1 teaspoon ground Aleppo pepper ½ teaspoon
ground cumin Sea salt Extra-virgin olive oil
Kosher salt 1 small bunch of green beans (we
prefer haricots verts theyre smaller and more
tender than regular green beans) 2 tablespoons
White Balsamic Dressing (recipe follows) 2
(4-ounce) balls burrata 4 or 5 basil leaves, torn
White balsamic dressing Nice and tart, this
dressing needs something to balance it outlike
roasted vegetables, meat, or even a rich cheese.
Recipe (Makes about
7
1½ cups) Using a mortar and pestle, grind the
basil stems into a paste. Combine the
basil paste, shallots, thyme, honey, vinegar,
salt, and a few grinds of pepper in a blender,
food processor, or large bowl and pulse or blend
to combine. While the machine runs on low,
or while whisking, slowly add the olive oil until
emulsified. Adjust the seasoning to
taste. Ingredients 2 stems basil 1?3 cup sliced
shallots 2 teaspoons thyme 1 tablespoon honey
½ cup white balsamic vinegar Pinch of sea salt
Freshly ground black pepper ¾ cup
extra-virgin olive oil cheers to the Publican
Recipes and Ramblings from an American Beer
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