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Archive for July 4th/Independence Day

PRODUCT: Rogue Ale’s American Amber Ale For Independence Day

Oregon craft brewer Rogue Ales toasts America with the annual release of its American Amber Ale.

It’s the brew’s 28th year, and has been our beer of choice for July 4th celebrations since we first came across it.

  • Another Independence Day favorite is Liberty Ale (center photo), an IPA from San Francisco’s Anchor Brewing Company.
  • Hell Or High Watermelon, which we haven’t been able to get hold of, shows the Statue of Liberty dipping her toes in the Golden Gate Strait (bottom photo). The brewer: 21st Amendment Brewery in San Francisco. We can’t wait to drink a can of this wheat beer, brewed with fresh watermelon…with a slice of fresh watermelon!
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    AMERICAN AMBER ALES

    American Amber Ales are a beer category known for being balanced and refreshing, with toasted malt characteristics and a light fruitiness. (See the differences between beer and ale below.)

    Rogue’s American Amber Ale is tawny amber in color and medium- to full-bodied. It has a toffee/caramel aroma, a nice malt accent and a pleasantly bitter, smooth finish.

    Celebrating the “ideals of the Revolution,” Rogue brews the beer with “Rebel hops” (they’re actually Kent Golding and Cascade hops) and “Dare and Risk barley,” not to mention what the company calls “free range coastal water.” (Get it?)
     
    Rogue’s American Amber Ale is now available in 22-ounce serigraphed bottles (the image is screened onto the bottle, a nice gift for party hosts or for a party favor) and 12-ounce bottles with the same label design on paper, and can be found draft at establishments that feature Rogue Ale.

    Rogue makes world-class ale, kolsch, lager, mead, porter and stout, along with excellent spirits:

  • Gins: Spruce Gin and Pink Spruce Gin
  • Rums: Dark Rum, Hazelnut Spice Rum
  • Vodkas: Oregon Single Malt Vodka, Voodoo Bacon Maple Vodka
  • Whiskeys: Chipotle Whiskey, Dead Guy Whiskey, Oregon Single Malt Whiskey, Rogue Farms Oregon Rye Whiskey
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    We haven’t had them all, but what we’ve tried, we really liked.

    For more information about Rogue products, visit Rogue.com.
     
    FOR MORE INFORMATION ON THE DIFFERENT TYPES OF BEER, visit THE NIBBLE’s BEER GLOSSARY.
     
    THE DIFFERENCE BETWEEN BEER & ALE

     

    Rogue American Amber Ale

    Liberty Ale Anchor Brewing

    Hell Or High Water Watermelon Beer

    Top: Toast to the U.S.A. with American Amber Ale (photo courtesy Rogue). Center: Liberty Ale from Anchor Brewing Company (photo courtesy HiConsumption.com). Bottom: The Statue Of Liberty graces the cans of Hell Or High Water (photo courtesy 21st Amendment Brewery).

     
    Although most of us use “beer” to refer to all suds, three parts of the brewing process actually define what is a beer—illustrated by the lager style of beer—and what is an ale.

    Ales tend to be fruity-estery in aroma and flavor, while lagers are clean-tasting and crisp. These differences are created by:

  • The Yeast. Ales are brewed with top-fermenting yeast strains, which means exactly that: The yeast ferments at the top of the fermentation tank (they typically rise to the top of the tank near the end of fermentation). Ale yeasts tend to produce esters, chemicals that can affect the flavor of the beer. Lagers use bottom-fermenting yeasts, strains which do not typically add much flavor (the flavor comes from the other ingredients, especially hops and malt).
  • The Temperature and Time. Ale yeasts ferment best at warmer temperatures—room temperature up to about 75°F. They ferment faster than lager yeasts. Lagers ferment at colder temperatures, 46°F to 59°F, and typically ferment over longer periods of time. The combination of colder temperatures and bottom-fermenting yeast is responsible for the mild and crisp taste delivered by most lagers.
  • The Ingredients. Ale recipes often contain a higher amount of hops, malt and roasted malts; hence they typically have a more prominent malty taste and bitterness. Styles like India Pale Ale (IPA) are very hoppy. Ales have more room for recipe experimentation than lagers; thus additional ingredients (called adjuncts) can be added during brewing. Examples: fruits (cherry, pumpkin, raspberry, etc.), sugars (honey, maple syrup, molasses) and spices (allspice, coriander, clove, etc.).
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    TIP OF THE DAY: Creative Toppings For Burgers, Brats & Franks

    Memphis Burger With BBQ & Coleslaw

    Burger With Avocado & Salsa

    Cheeseburger Surprise

    Top: The Memphis Burger, with cheddar, barbecued pork and cole slaw (photo courtesy Cheesecake Factory). Center: South Of The Border: avocado and salsa (photo courtesy Omaha Steaks). Bottom: Mac and Cheese Burger (photo courtesy Glory Days Grill.

     

    On Father’s Day, most people assume that dads wants to dine out. But a recent survey of 775 dads nationwide conducted by restaurant guide Zagat, says something different. While 80% of those surveyed say they love dining out in general, for Father’s Day more than half of them just want to stay home.

  • 52% of the dads claim they just want to stay home for a meal with their families.
  • 29% reveal that “having to go out at all” is their number one Father’s Day dining out complaint.
  • 14% “just want to be left alone.”
  • When asked about their ideal Father’s Day meal, only 14% prefer a high-end steakhouse.
  • 18% would enjoy going out to something easy and local.
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    Other complaints against include going out include dread of driving (traffic, parking), having to pay the bill at their own celebration, and having to dress up.

    The best path, of course, is to ask your dad what he wants. If that’s just burgers and franks in the backyard, you can still make it a special celebration with these ideas for creative toppings from ThePamperedChef.com, along with a few of our own.

    Pampered Chef is a great resource for high-quality kitchen wares and yummy recipes to make with them.
     
    SPECIAL TOPPINGS FOR BURGERS, BRATS, FRANKS & SAUSAGES

    It’s time to set aside the ketchup and mustard, says The Pampered Chef, and take burgers and hot dogs from meh to amazing.

    Whether dad prefers burgers made of beef, bison, chicken, pork, turkey or veggies—or prefers brats, classic hot dogs or sausages—plan a creative cookout.
     
    CREATIVE BURGER TOPPINGS

  • Bacon, Brie and grilled apples
  • Bacon, blue cheese and caramelized onions
  • Bacon and peach jam
  • Fried egg, pickled onions, baby arugula and barbecue sauce
  • Fried onion rings, queso (cheese sauce) and pickled jalapeños
  • Goat cheese, roasted red peppers and chutney
  • Grilled pineapple and teriyaki sauce
  • Guacamole, chunky salsa and tortilla chips
  • Hummus or spinach dip, crumbled feta cheese and Kalamata olives
  • Kimchi and wasabi mayonnaise
  • Mac and cheese with sliced tomato, onion and crumbled tortilla chips
  • Pimento cheese spread and grilled onions
  • Provolone cheese, marinara sauce and fresh basil
  • Potato chips and onion dip
  • Sautéed onions and mushrooms
  • Sautéed spinach and mushrooms
  • Snow crab, avocado and pickled ginger
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    CREATIVE TOPPINGS FOR BRATS, FRANKS & SAUSAGES

  • Apple-cabbage slaw
  • Baked beans, diced red onion, shredded cheese, cilantro, optional salsa
  • Baked potato “bun” (put the bun in a well-done, split baked potato), bacon, sour cream & chives (The “Boise Dog”)
  • Carrot, cucumber and radish salad with herb mayonnaise (The “San Francisco Dog”)
  • Carrot salad with raisins and optional walnuts
  • Dilled cucumber salad with fresh parsley garnish
  • Caramelized onions and bacon with melted Gruyère
  • Chili, diced onions and shredded Cheddar cheese
  • Green chiles, red onions, red jalapeños and sour cream (The “Denver Dog”)
  • Crumbled potato chips and onion dip
  • Guacamole, cilantro and diced red onions
  • Ham, Swiss cheese, pickles and spicy mustard
  • Muffuletta olive salad (The “New Orleans Dog”)
  • Mustard slaw (half sauerkraut, half mustard or blend to taste), sweet pickle chips
  • Pesto, fresh basil, diced tomatoes, and grated Parmesan (“The Italian”)
  • Sauerkraut, shredded corned beef, Swiss cheese and Thousand Island dressing (“The Reuben”)
  • Queso (cheese sauce), pickled jalapeños, shredded lettuce, diced tomato and sour cream (“The Mexican”)
  • Pickled vegetables (giardiniera) and mustard slaw
  • Pineapple relish, lemon-garlic mayonnaise and starfruit (substitute diced mango) (The “Honolulu Dog”)
  • Pizza sauce, melted or shredded mozzarella and sliced pepperoni
  • Scrambled eggs and sautéed mushrooms (“The Brunch Dog”)
  • Sweet pickle relish and shredded pepperjack cheese
  • Vidalia onion and peach relish (The “Atlanta Dog”)
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    Mexican Hot Dog

    Fancy Hot Dogs

    Top: A Mexican Dog with shredded Cheddar, onions, tomatoes and jalapeños; chili optional (photo courtesy Body By Bison). Bottom: Brat with dill pickles, pepperoncini and cilantro (photo courtesy Kindred Restaurant).

    ANOTHER THOUGHT

    Ask guests to suggest creative toppings in advance of the event. Create them and let everyone vote for the winner.

      

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    TIP OF THE DAY: The New Jell-O Mold Is A Mason Jar

    Red White & Blue Jell-O

    Red, White & Blue Jell-O Squares

    Top: Red, white and blue Jell-O mold in Mason jars (photo Victoria Belanger | eHow). Bottom: No spoon is needed with these Jell-O fingers. They’re gummy, like Jell-O shots without alcohol. Here’s the recipe from CommunityTable.Parade.com.

     

    Call them Ball Jars, Kerr Jars or Mason Jars, these 19th century inventions enabled the preserving foods for years, while avoiding spoilage and the growth of harmful bacteria.

    The original “canning” took place in hermetically sealed glass jars, invented to carry food for Napoleon’s army. Here’s the history of canning and the jars.

    The invention created an opportunity for civilians, too: to “put up” foods at harvest time to eat during the winter. But then came tin cans, and

    The growth of the artisan foods movement, small producers added charm to their jams and dilly beans by packaging them in Mason jars.

    Today, we’re presenting an idea adapted from Victoria Belanger. You can see step-by-step photos on eHow.com.

    RECIPE: RED, WHITE & BLUE JELL-O FOR MEMORIAL DAY & JULY 4TH

    Ingredients For 6 Servings
     
    For The Red Layer

  • 1 package ((3 ounces) strawberry Jell-O
  • 1 cup of boiling water
  • ½ cup cold water
  • 1 cup chopped strawberries
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    For The White Layer

  • ¼ cup cold water
  • 1 envelope unflavored gelatin powder
  • ½ cup boiling water
  • ½ cup sugar
  • 1 cup vanilla ice cream, liquefied
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    For The Blue Layer

  • ¼ cup cold water
  • 1 envelope unflavored gelatin powder
  • ½ cup boiling water
  • ½ cup sugar
  • 1½ cups blueberries
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    Plus

  • 6 half pint sized Mason jars
  • Garnish: whipped cream (Reddi-Whip is perfect here)
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    Preparation

    1. MAKE the red layer. Combine the water and the Jell-O in a bowl, stirring to fully dissolve. Add the cold water and the strawberries. Stir and divide the mixture among the Mason jars. We used a wide-mouth funnel (so the strawberries would fit through) to keep the sides of the jars clean for the other colored layers. Victoria used a different technique.

    2. CREATE the “wave” effect by setting the jars at an angle in a muffin tin. First place uncooked rice in the muffin wells to hold the jars at an angle, then refrigerate for 30 to 45 minutes. When the red layer is nearly firm…

    3. MAKE the white layer. In a medium bowl, evenly sprinkle a packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Add the sugar, stirring to dissolve, and then the melted ice cream. Spoon into the jars, taking careful to keep the inside walls clean for the blueberry layer. Refrigerate until firm, 20 to 30 minutes. When firm, you can remove the jars from the tin and keep them upright in the fridge.

    4. MAKE the blue layer. In a medium bowl, evenly sprinkle 1 packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Stir in the sugar, then the blueberries. Do not add to the jars yet, but first refrigerate the blue mixture until it thickens to the consistency of a gel (otherwise, the blueberries will float to the top of the jar).

    5. SPOON the blueberry mixture into the jars and refrigerate until firm. When ready to serve, garnish with whipped cream.
     
    MORE USES FOR MASON JARS.

      

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    RECIPE: Hot Dog & Tater Tot Skewers

    Here’s fun for kids and adults alike over the holiday weekend. You can use your favorite franks, and also make a vegan option with Lightlife Smart Dogs.

    This recipe was created by Foodness Gracious for Lightlife.

    RECIPE: HOT DOG & TATER TOT SKEWERS

    Ingredients

  • 1 package hot dogs (we use Applegate, made in all natural and organic varieties)
  • 1 pound bag of frozen Tater Tots, thawed
  • 2 tablespoons olive oil
  • Salt and black pepper, or seasoning of choice
  • Ketchup, mustard and or barbecue sauce for dipping
  • Optional: cherry tomatoes
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    Plus

  • Long metal skewers
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    Preparation

     

    Hot Dog Skewers Recipe

    Yum, yum: Hot Dog and Tater Tot Skewers (photo courtesy Lightlife).

     
    1. PREHEAT the grill to a high heat. Slice each hot dog into three diagonal pieces.

    2. THREAD one piece of hot dog at the base of the skewer. Next add a Tater Tot, being careful not to tear it; then a cherry tomato. Repeat this process until the skewer is completely filled. Once all of the skewers are ready to grill…

    3. BRUSH them on one side with the olive oil. Season each skewer and place onto the grill. Grill for 1-2 minutes, then turn them over and repeat. They will be done when the hot dogs begin to blister. Serve at once with dipping sauce(s).
     
    MORE TATER TOTS IDEAS

  • Tater Tot History
  • Gourmet Tater Tots
  • Baked Potato Tots
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    TIP OF THE DAY: Make A Flag Cake For Memorial Day

    American Flag Cake

    American Flag Cake Recipe

    Brown Eggs Carton

    Top and center: This American Flag Cake is easy to make (photos courtesy TheKitchyKitchen.com). Bottom: You’ll need nine eggs for the cake (photo courtesy Organic Valley).

     

    We’re very fond of American flag cakes for Memorial Day and Independence Day. Check out these cakes on Pinterest.

    Many of them require the skills of a pastry chef, but you can make a sheet cake that’s easy to ice and decorate, and tastes just as wonderful.

    This recipe was sent to us by Claire Thomas of TheKitchyKitchen.com. An airy sponge cake is topped with cream cheese frosting and fresh fruit.

    The recipe makes one 9” x 13” sheet cake or two 10” round layers.
     
    RECIPE: AMERICAN FLAG SHEET CAKE

    For The Sponge Cake

  • 1-3/4 cups cake flour, sifted then measured
  • 2-1/4 cups sugar
  • 3/4 teaspoon salt
  • 1-1/2 cup eggs whites (about 9 large eggs)
  • 1-1/2 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla
  • 1-1/2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons grated lemon zest, packed
  • 9 egg yolks
  • 1/3 cup water
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    For The Cream Cheese Frosting

  • 3 cups heavy whipping cream
  • 16 ounces cream cheese, softened to room temperature
  • 1/4 teaspoon kosher salt
  • 3 cups powdered sugar
  • 2 teaspoon vanilla extract
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    For The Decoration

  • 1 pint blueberries
  • 1 half pint raspberries
  • 1 pint strawberries
  • 1 half pint red cherries, red plums or other red fruits
  • Whipped cream cheese frosting (recipe below)
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    *Most cakes are either butter cakes made with a significant amount of butter (which provides firmness and density, as in devil’s food cake and pound cake) or foam cakes. Foam cakes (this recipe) are made without leavening (baking powder, baking soda). They get their volume and light, fluffy crumb by beating air into egg whites. Foam cakes can contain egg (sponge cake) or butter (génoise, gâteau); but as long as the cake is leavened with air instead of a chemical agent, it is considered a foam cake.

     

    Preparation

    This may look like a lot of steps, but each step is very easy.

    1. PREHEAT the oven to 350F°. Move the rack to the lower third of the oven. Grease or spray a nonstick 9” x 13” pan and line the bottom with parchment. Grease the paper as well.

    2. SIFT the flour, half of the sugar (1 cup plus 2 tablespoons) and salt into a bowl; set aside.

    3. CAREFULLY separate the egg whites from the yolks and whip the whites with the whisk attachment in the bowl of a heavy-duty mixer, just until frothy. Add the cream of tartar and whisk until soft peaks form. Add 3/4 cup sugar in a steady stream, whisking until you have thicker, stiffer, glossy peaks—about 2 to 3 minutes. Whisk in the vanilla, lemon juice and zest. Scoop the mixture into a VERY large bowl and set aside.

    4. WIPE out the bowl you used for the egg whites, and beat the egg yolks with the remaining sugar until thick and pale yellow—about 2-3 minutes. Add the water and beat until thickened, about 4 minutes: the yolks should be very thick and pale. Pour the yolk mixture over the whites and gently fold together with a rubber spatula. Sprinkle a third of the flour mixture over the egg mixture; fold to combine. Repeat two more times, just until all the ingredients are incorporated.

    5. GENTLY POUR the batter into the pan and level the top with a spatula. Bake for 20 to 25 minutes, or until the top springs back slightly when lightly touched and a toothpick comes out clean. Invert the pan onto a cooling rack and cool for about 45 minutes.

     

    Confectioners Sugar

    While granulated sugar is used to make the cake, powdered sugar is used to make the frosting. The particles are much finer, so it dissolves readily with no graininess (photo Katharine Pollak | THE NIBBLE).

     
    6. REMOVE the cake from the pan and slip a butter knife down one side of the pan and slowly move it around the perimeter to release the cake. When the sides are free, cover the cake with a rack and invert. Remove the cake pan and parchment. Let the cake cool completely. While the cake cools…

    7. MAKE the frosting. Chill a metal or glass bowl in the fridge, then add the cream and whip until stiff peaks form. Be careful not to over-beat the cream or it will curdle (that’s how cream is churned into butter). Set aside.

    8. MIX the cream cheese, salt, sugar and vanilla in a large bowl until very smooth (if you have one, use an electric mixer with a paddle attachment). Fold in the whipped cream, one third at a time. If you aren’t frosting the cake right away, keep the frosting in the fridge and let it warm up on the counter for 20 minutes prior to using.

    9. PLACE the cake on a serving platter. Spread the frosting about 1/2 inch thick with a spatula. Create the “stars” in a square in the top left corner with the blueberries, and place the red fruits in “stripes.”
     
    MORE MEMORIAL DAY RECIPES

    To find appropriate recipes for each holiday, pull down the “Holidays & Occasions” menu at the right of the title of this article.

      

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