BEER CHEESE AND SOFT PRETZEL BITES
This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!
Provided by Kardea Brown
Categories appetizer
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
- Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
- While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
- When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
- For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
STRAWBERRY-GOAT CHEESE TARTINE
Enjoy this tartine for breakfast or a healthy snack. The strawberries are roasted to concentrate their flavors. Maple syrup enhances the fruit's natural sweetness, while olive oil adds healthy fats. Be sure to spoon on the juices leftover from roasting-they're not only delicious, they are full of nutrients like vitamin C. Extra roasted berries make an excellent topping for yogurt, oatmeal, and waffles.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. On a parchment-lined baking sheet, toss strawberries with maple syrup, oil, and salt. Bake, stirring twice, until berries are slightly shrunken and juices are syrupy, about 45 minutes. Let cool slightly.
- Brush slices of toasted sourdough bread with more oil. Spread with goat cheese and top with roasted berries. Sprinkle with pepper and serve. Leftover berries can be refrigerated in an airtight container up to 5 days.
STRAWBERRY GOAT CHEESE PRETZEL BITES
A pairing of salty Pretzel Crisps®, tangy goat cheese, and sweet strawberries topped with basil and balsamic glaze. Chill until serving.
Provided by QHHUNTERS
Categories Crackers
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Arrange pretzel crackers on a serving platter. Spread goat cheese over crackers. Drizzle half of the balsamic glaze on top. Place 3 sliced strawberries on each cracker; scatter basil over strawberries. Drizzle remaining balsamic glaze on top.
Nutrition Facts : Calories 320 calories, Carbohydrate 50.2 g, Cholesterol 11.2 mg, Fat 10.3 g, Fiber 2.2 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 1593.2 mg, Sugar 4.9 g
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