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thedisneychef · 1 year

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Make Your Own Cinnamon Glazed Almonds from Disney Parks

Sometimes the things that Disney has recipes for absolutely stuns me. For example, I knew when I asked for The Grey Stuff at Be Our Guest, I’d be told that it wasn’t available (and it isn’t… They gave me enough hints that I could copy it, but no exact recipe). But when I was given a recipe for the famous glazed almonds instead, honestly, I was completely shocked. I didn’t realize that they were made on property and not bought in, but secondly, I didn’t know it was something that you could even make at home. More Delicious Recipes You Will Love: - Indulge in Delicious Chocolate Peanut Butter Sandwiches - Try the Flavorful Coconut Almond Chicken at Kona Cafe - Coconut Rice Of course, now having seen the recipe and made it myself, I feel really dumb for assuming that this was some complicated recipe or drawn out process. It’s actually stupidly easy and I had all the ingredients on-hand, save for the almonds. Cinnamon glazed almonds have been at Disney for as long as I can remember… I’ve always gotten these at the nut cart in Adventureland at Magic Kingdom and at a little cart tucked away between France and Morocco in the World Showcase at EPCOT. I find them occasionally at fairs and festivals here in New Hampshire pretty regularly, but honestly I think they taste way better at Disney. These will have a special place in my heart because, on my last trip, we were on our last trip to the park before the dreaded Magical Express… We still had most of our snack credits left, so on impulse, we bought like 5 bags after finishing our last ride of the trip (Pirates of the Caribbean… Sigh). They were also the only food I brought back home so that I’d have a memory of Disney at home. The memory didn’t last long… I ate the whole bag while unpacking the next day. So sad! The big key to this recipe is to make sure that the egg whites and sugar are beaten very, very well. While the mixture will be close to stiff peaks, it’ll be more like the consistency of Cool Whip. As far as cooking goes, the more spread out the mixture, the better it will cook. The first two, maybe even three times I checked this, I was certain I’d ruined it. But by the time I came back for the 4th check, they looked just like what I see around Magic Kingdom and EPCOT’s snack wagons. They are amazing fresh out of the oven, but just as good at room temperature. Conclusion Based on the use of the Cinnamon Glazed Almonds product, it can be concluded that these almonds are a delicious and satisfying snack. The recipe produces almonds that are coated in a sweet and crunchy glaze, with a warm and comforting cinnamon flavor that is sure to please. The almonds themselves are high in protein and healthy fats, making them a nutritious snack option. The glaze adds just the right amount of sweetness to the almonds, without overwhelming their natural flavor. The cinnamon provides a warm and comforting taste that is perfect for fall and winter months, but can be enjoyed any time of the year. The Cinnamon Glazed Almonds are also very easy to make, with a simple recipe that requires only a few ingredients. They are perfect for snacking on-the-go, or for serving as a party snack or appetizer. Overall, the Cinnamon Glazed Almonds product is a great option for anyone looking for a tasty and healthy snack. They are easy to make, delicious to eat, and offer a satisfying combination of sweet and nutty flavors. In addition to the delicious food and recipes, Disney World is also known for its unique dining experiences, such as character dining and themed restaurants. Whether you want to have breakfast with Mickey Mouse, dine in a replica of a sci-fi drive-in theater at Hollywood Studios, or enjoy a meal with an ocean view at the Coral Reef Restaurant in Epcot, there's something for everyone. And with the help of Recipes Today and the How to Make category, you can even recreate some of these magical dining experiences in your own home. So why not start planning your next Disney-inspired meal or dining experience today? Read the full article

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consulting-celiac-in-the-tardis · 6 years

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A Celiac's Top 7 Oat Free Gluten Free Snack Bars

New blog post!

*Some of the brands mentioned in this post sent me samples of their products to review and consider for editorial coverage, but I only share products I really love and all opinions and photographs (unless other credit is given) are my own*

What’s the best gluten free snack bar on the market? If you’re new to a gluten free diet, you might think that’s an easy question to answer because you don’t have a ton of gluten free granola bars to choose from. Nowadays, though, new gluten free energy bars are being released every year...and many of them are insanely tasty!

That’s why I thought I’d write a post all about the best gluten free snack bars I’ve gotten to taste since my celiac diagnosis over five years ago. All the gluten free granola bars I’m including below are also oat-free, as many celiacs like me don’t do well with oats, even if they're gluten free. And if you’re looking for gluten free snacks that are packed with protein, stay tuned. I’ll be sharing another round up of my favorite gluten free and vegan protein bars within the next few weeks! Until then, though, let’s dig into my top seven gluten free, oat free energy bars, listed in no particular order. Many of these snack bars are also vegan and some are paleo, too. And keep in mind, I’ve tried a LOT of granola bars over the years but there are still tons I haven’t. So if your favorite gluten free granola bar isn’t on the list, be sure to tell me all about in the comments!

1. Lara Bar

Lara bars are actually the first gluten free snack bar I bought in bulk after my celiac diagnosis. I love that all the ingredients in Lara Bars are simple, whole foods like nuts, dried fruit and spices. For years in college, I’d eat one Lara bar every day during my morning break between classes. My ultimate favorite Lara Bar (Cashew Cookie) is just two ingredients: cashews and dates. I also love Cinnamon Roll (probably my second favorite flavor of all time!), Blueberry Pie, Cherry Pie, and Chocolate Chip Cookie when I want a chocolatey treat.

Because they include so much dried fruit and dates, Lara Bars are pretty sweet. However, if you’re looking for a gluten free, dairy free, soy free and vegan energy bar that doesn’t have any funky ingredients and tastes really good, Lara Bars are a solid choice!

2. Enjoy Life Foods

If you’re a long-time of my blog, you already know I’m addicted to all of Enjoy Life Foods’ products. But when I want a sweet late night snack, their gluten free granola bars are one of my go-to’s. Like all of their products, Enjoy Life Foods’ granola bars are free of the top eight allergens. They come in a variety of flavors, with my favorite being Cocoa Loco (which tastes like a super dense, super chocolatey brownie to me) and Caramel Blondie (which is crunchy from puffed rice but deliciously chewy at the same time).

Enjoy Life Foods also recently released grain-based snack bars that you might enjoy if you can tolerate gluten free oats. To be completely honest, nothing I’ve ever eaten from Enjoy Life Foods has let me down, so you really can’t go wrong with any of Enjoy Life Foods’ snack bars or other goodies.

3. Thunderbird Real Food Bars

Think of Thunderbird like Lara Bar’s slightly more sophisticated older brother. They also use super simple ingredients like dates, nuts and seeds and have a chewy, chunky texture. However, Thunderbird offers even more exciting flavors. Case in point? When I got to try Thunderbird’s granola bars for the first time last year, I was blown away by flavor combos like Hazelnut Coffee Maca, Pecan Goji Pistachio and - my ultimate favorite - Texas Maple Pecan.

An image from their Instagram since I already ate all of my Thunderbird bars...oops!

The Thunderbird snack bars are pretty big in size and very filling, so I often only eat half a time and save the rest in a snack bag for later. But if you love snacking on nuts, seeds and dried fruit and want to shake up your daily eats, I highly recommend giving Thunderbird a try!

4. Elemental Superfood

Raise your hand if you’ve ever wished you could find a slightly chewy, slightly crunchy granola bar that actually doesn’t have oats. If your hands wavin' in the air, prepare to be super excited to try one of my newest gluten free granola bar finds: Elemental Superfood's Seedbar. Elemental Superfood actually reached out to me to ask if I’d like to sample their products...and as soon as I saw that they make certified gluten free energy bars and granola using buckwheat instead of oats, I couldn’t say yes quickly enough. As an added bonus, their energy bars are also raw and packed with superfoods (hence the name!).

So far, I’ve tried two flavors: Cranberry, Almond + Lucuma and Mulberry, Cacao + Spirulina. The bars are drier and crumblier than most of the other granola bars I’ve tried (especially if you eat the bars straight from the fridge, where their packaging suggests storing them). The cacao can also taste bitter if you’re used to more processed varieties. However, I love the unique flavor combos and the mix of chewy fruit with crunchy buckwheat and nuts, and for the past few weeks, I've been addicted to eating one of these bars every night as a sweet snack. Elemental Superfoods Seedbars also have a finer texture than many other nut-based snack bars, so if you don’t like huge chunks of nuts in your bars, you’ve found a winner. Sneaking some extra superfoods into your diet doesn’t hurt either!

5. Freedom Bars

Meanwhile, if you live for big chunks of dried fruit or nuts in your gluten free granola bars, you’ll love Freedom Bars. These are gluten free, soy free, vegan, kosher, non-GMO, free of added sugar...and pretty dang delicious! Right now, Freedom Bars only come in four classic flavors: Apple Cinnamon, Chocolate Cocoa, Peanut Butter, and Raisin Almond. You know what they say...if it ain't broke, don't try to fix it!

These gluten free bars are quite dense and chewy, but the crunchy nuts break up the chewiness and add some variety. I also thought the spice level in these bars - particularly in the Apple cinnamon - was perfect. Not overwhelming but definitely strong enough to make the bar taste like apple pie!

6. ZEGO

If you're looking for the ultimate allergy friendly snack bar, you need to check out ZEGO. Their products and facility are free of the top eight allergens, plus celery, mustard and more. Plus, they intentionally avoid using ingredients that can mess with people's stomachs, so all their snacks are also free from oats, chicory root, artificial sweeteners and alcohols. ZEGO just recently released this sunflower date flavor, so when they reached out to offer samples, the sunflower-butter-lover in me couldn't say no.

ZEGO offers a variety of different energy bar types, including Just Fruit bars, Fruit and Chia Bars and Seed and Fruit Bars. I've tasted the last kind of bar in the Sunflower Date flavor...and, guys, it is crazzzzy tasty. The texture is smooth and slightly crunchy, and the flavor is pure sunflower butter and dates. If you want a naturally sweet treat that still tastes like dessert, ZEGO is one delicious option!

7. Health Warrior

The last gluten free snack bar I’m talking about is actually one I’m an ambassador for (use my code "collegeceliack30" for 30 percent off at check out!). Health Warrior offers three kinds of gluten free bars: vegan chia-seed-based ones, larger superfood protein bars, and pumpkin seed bars. Personally, Health Warrior’s Chia Bars are my favorite gluten free snack bar to throw in my backpack for school or my fanny pack on a long hike. They’re smaller than a lot of other bars on the market, which makes them the perfect sized snack for me. They’re also the only bar I’ve ever tasted that is based on chia seeds, which are high in omegas, protein and fiber. (Read more about why I love chia seeds here!)

I haven’t tried their new flavors (which include flavors like cookie dough and salted caramel), but my top picks so far are açaí (a superfood that tastes kind of like a tart blueberry) and coconut. I was also surprised at how much I enjoyed mango, and the nutty chunks in the almond flavor break up Health Warrior’s usually dense and chewy bars. Health Warrior's pumpkin seed bars are just as tasty, though the pepper in their turmeric flavor is too overwhelming for my palate. The Chocolate Pumpkin Seed bar tastes a little like a lighter, crunchier Kind Bar, so if you love those bars, you might like Health Warrior’s pumpkin snack bars too. Most of those pumpkin seed bars use honey and are not vegan, but Health Warrior just released a new vegan dark chocolate coconut almond pumpkin seed bar as I was writing this post!

The Bottom Line of Gluten Free Snack Bars

Like I said earlier in this post, there are certainly still many oat free and gluten free snack bars I haven’t tried that are probably just as good. Right now, though, these seven are some of my favorites...and I think they do a good job of showing just how diverse gluten free snacks can actually be! Whether you need a big snack and prefer eating granola bars made of whole foods or prefer an allergy friendly granola bar that reminds you of your childhood favorites, there is a gluten free granola bar out there for you. And giving up gluten free oats doesn’t mean you have to give up convenient snacks or flavor.

So the next time you’re having a super busy day at work or school or around town, I hope this list gives you some ideas of gluten free snacks to take with you. And stay tuned for my round up of the best gluten free and vegan protein bars sometime soon! What’s your favorite gluten free granola bar? Tell me in the comments! via Blogger https://ift.tt/2QkX3sF

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

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smoothierecipes-ahhhhhhhh · 7 years

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LIST OF INGREDIENTS THAT YOU CAN HAVE TO THROW IN A "MAKE YOUR OWN"

~~~~~~~~~~~~~~~~~~~~~~~~~~~FRUITS~~~~~~~~~~~~~~~~~~~~~~~~~~~

Apricots: Apricots are a terrific source of vitamin A, vitamin C, potassium and fiber. Fresh apricots are a better choice than dried apricots for adding to smoothies.

Bananas: I use a banana in just about every smoothie recipe because it makes a terrific base ingredient and also gives the smoothie a really good texture and mouth feel, improving the experience of drinking it.

Cantaloupe: Cantaloupe adds a lot of liquid to your smoothie, reducing the amount of water or yogurt that you might otherwise add to make it blend better. It is extremely high in vitamin C and vitamin A and has quite a few other health benefits.

Figs: Figs are available dried most of the year and fresh during the summer and fall. The sweet taste goes well in a smoothie. They are a good source of fiber, potassium, and manganese.

Grapefruit: Grapefruit has a strong and distinct flavor, so don’t overdo it with your smoothie unless you specifically want grapefruit to be the dominant taste. High in vitamin C, antioxidants, and lycopene.

Grapes: High in antioxidants, phytonutrients, manganese and vitamin K. Nice and sweet so that they add a terrific flavor to your smoothie that can hide other flavors, if you wish. If you have grapes that are about to go bad, freeze them and add them frozen to your smoothie later.

Honeydew melon: High in vitamin C. Makes a great smoothie base because of the high water content.

Kiwi: Extremely high in vitamin C and high in fiber. Makes a great flavor addition.

Lemon: The strong citrus flavor is best used in small quantities so that you don’t overpower the smoothie with a sour lemon taste.

Lime: As with lemons, the strong citrus flavor is best used in small quantities so that you don’t overpower the smoothie with a sour lime taste.

Nectarine: A perfectly refreshing summer addition, especially if they ripen faster than you expected! Rich in beta-carotene, vitamins A and C, potassium, and dietary fiber.

Papaya: Papaya will make for a creamy base and its sweet flavor will make up for blander ingredients. Vitamin rich in A, C, and E and high in dietary fiber.

Pomegranate: With a powerful blender and a bit of time, pomegranate seeds will blend fairly smoothly and add a vivid splash of red to your smoothie. High in antioxidants.

Peaches: A fan favorite with its creamy texture and mildly sweet juices. Peaches pack a punch of vitamins, minerals, and antioxidants.

Pear: Due to their mild flavor, pears blend well with most other ingredients. They’re high in fiber, folic acid, and vitamins A and C.

Pineapple: Provides the tender texture you’d expect from a pineapple and mixes well with leafy green ingredients. Provides vitamins A and C, calcium, potassium, and phosphorus.

Plum: Not the most popular ingredient, but blends well with banana and pineapples for an added touch of sweetness. Great potassium content, as well as fiber.

~~~~~~~~~~~~~~~~VEGIS (GROSS, BUT HEALTHY???)~~~~~~~~~~~~~~~~

Asparagus: I haven’t tried asparagus, and I suspect that it might add a bad taste in anything other than a very small amount.

Avocados: Sounds weird, but you can add a banana-like texture to your smoothie with avocado, and the taste is mild so it doesn’t stand out if you have fruit.

Beets: I like to chop up raw beets in advance and keep them in a ziplock bag. I add the equivalent of half of a medium sized beet to my smoothie for the antioxidants and nitric oxide. In limited amounts, they give a lot of color but don’t hurt the taste. I include beets in almost every smoothie I make.

Bell peppers: Make sure to remove the seeds in this high-lycopene, high-fiber superveggie for a burst of nutrition with mild earthy flavor.

Broccoli: If you just use part of a single floret it does not affect the taste of the smoothie, but you get the super health power of a cruciferous vegetable.

Carrots: I like to add a single baby carrot to most of my smoothies. Get some beta carotine with almost no taste change to the smoothie.

Cauliflower: Like broccoli, this is a super healthy cruciferous vegetable that can be added in small amounts to a smoothie without adding a lot of taste change.

Cucumbers: Low in calories, high in water content, and rich in nutrition. Just a slice or two if you don’t want to change the taste.

Eggplant: High in fiber, antioxidants and manganese. Use only small quantities in a smoothie to avoid taste issues.

Summer squash: High in antioxidants, vitamin C and molybdenum. Mild in taste, so you can add several slices to your smoothie without causing a weird taste.

Grape or Cherry Tomatoes: I always have a bunch of grape tomatoes in the refrigerator, so I usually grab just one and add it to my smoothie for the lycopene and vitamins C, A and K. In small quantities, they don’t alter the taste of the smoothie.

Pumpkin: You can buy canned pumpkin most of the year. It makes a good base for your smoothie if you don’t like using a banana, although I personally prefer the mouth feel of a banana base to a pumpkin base. Pumpkin has very high levels of vitamin A and is high in antioxidants.

Watercress: Heralded as the most nutrient dense of all vegetables, Watercress is a great superfood. It’s a little bit peppery, so don’t overdo it in the smoothie unless you have something else to balance out the taste. You can even grow your own watercress.

Winter squash: Similar to summer squash in benefits, it is mild in taste, so you can add several slices to your smoothie without causing a weird taste.

Yams: Yams make a wonderfully textured mild base for smoothies. Yams are a great source of fiber, iron, and folate: a perfect smoothie ingredient for moms-to-be.

~~~~~~~~~~~~~~~~~~~~~LEAFY GREENS (BLEH)~~~~~~~~~~~~~~~~~~~~

Bok Choy: Use only small amounts to prevent from giving a peppery kind of flavor to your smoothie. Nutrient dense.

Collard greens: A good choice for advanced smoothie makers who don’t mind a little bit of a green taste. These leafy greens are incredibly healthy.

Beet Greens: The tops of beets are also extremely nutritious and high in nitric oxide.

Kale: Commonly known as the healthiest leafy green for good reason! Lots of academic research has shown its benefits.

Rainbow chard: A variety of Swiss Chard for when you get tired of using the same basic version.

Spinach: One of the most common leafy greens that you see in many smoothie recipes because it is easy to find, inexpensive, and mild in taste. Also extremely healthy!

Swiss chard: Swiss chard has a nutrient density almost as high as kale, but the flavor is milder. Swiss chard is in the same family as beets and is also high in nitric oxide.

Turnip greens: Like the greens from the top of beets, greens from the tops of turnips are sometimes discarded when they shouldn’t be. Relatively mild and very nutritious.

Red Cabbage: If you are looking for the biggest superfood bang for your buck, red cabbage might be it. It’s extremely inexpensive and readily available almost anywhere and is also nutrient dense. Mild, so it doesn’t affect smoothie taste in limited amounts.

~~~~~~~~~~~~~~~~~~~NUTS, SEEDS AND GRAINS~~~~~~~~~~~~~~~~~~~

Important note: unless you own a powerful high-speed blender like a Blendtec or a Vitamix, you probably won’t have good results adding nuts to your smoothie.

Almonds: Almonds are high in biotin (a vitamin of the B complex) and vitamin E. Blend unsalted almonds for a slightly crunchy texture without an overwhelming flavor.

Coconut Flakes / Coconut Milk: High in vitamins C, E, B1, B3, B5, and B6, but not always a low-fat food so use occasionally. Blends well with both tart and tropical fruits.

Coconut Oil: It’s a natural, all-plant source of healthy, saturated fat. Learn more about why it’s considered a superfood.

Flaxseed: For a mild, nutty flavor, add a tablespoon of these tiny seeds. Pairs well with fruits and provides unsaturated omega-3 fatty acids and protein with few added calories.

Brazil Nuts: Great with berries and bases like almond and coconut milk. Dense brazil nuts will supply mono-unsaturated fats and selenium, which is essential for reproduction and thyroid functions.

Pecans: Pecans provide at least 19 vitamins and minerals and have a rich flavor that simply resonates Southern style. Try blending with strawberries.

Pumpkin Seeds: Have your dessert and drink it too. High in manganese, phosphorous, copper, and magnesium. Relatively inexpensive, to boot.

Chia Seeds: High in protein, fiber, and omega-3 fatty acids, so great for post-workout hunger. Drink immediately after blending, as chia seeds will plump after awhile.

Sprouted Oats: Soak and add to green smoothies. Try some banana for added flavor. Sprouted oats are hearty and heart healthy.

Walnuts: Be conservative with this high-cal food, but appreciate its fiber, protein, and omega-3 content.

~~~~~~~~~~~~~~~~~~~~~~~~~~~ALGAE~~~~~~~~~~~~~~~~~~~~~~~~~~~

Most of these algae are available in powdered form that you can add to your smoothie. Be careful not to add too much or it will affect the taste.

Spirulina: Use just a teaspoon of spirulina to add anti-inflammatory properties and nutritional trace metals to tried-and-true smoothie flavors such as kiwi strawberry or banana.

Chlorella: Need to detox and want to even out your skin tone while you’re at it? Chlorella is a great additive commonly used by Hollywood celebs.

Bluegreen Algae: Another “pond scum” that offers incredible nutritional value, including 70% protein by weight! Buy yours at a health store to ensure you are drinking the non-toxic type.

~~~~~~~~~~~~~~~~~~~~~~~~~~~LIQUID~~~~~~~~~~~~~~~~~~~~~~~~~~~

Brewed, chilled Chai Tea

Soy Milk

Skim Milk

Almond Milk

Rice milk

Coconut Milk

Green Tea

Coffee Brewed, chilled

Chai Tea

(actually any tea really)

~~~~~~~~~~~~~~~~~~~~~~~~~~~FLAVORS~~~~~~~~~~~~~~~~~~~~~~~~~~

Natural Peanut Butter

Cinnamon

Pure, Vanilla Extract

Natural Coco Powder

Mint leafs or Extract

Almond Extract

Chai Tea

Green Tea

Coffee

Matcha Green Tea Powder

Pumpkin Pie Spice

Canned Pumpkin

Ginger

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miamibeerscene · 7 years

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Everything You Need to Know About Pairing Beer and Cheese

Credit: CraftBeer.com

June 2, 2017

Pairing beer and cheese is often perceived as complicated, but it’s easier than you think. After peeling back the curtain to reveal there is no such thing as a pairing wizard, you should know that the rules are simple.

If it tastes good, then continue on with it.

If it tastes bad, stop and choose another.

Cheese and beer pairing is an adventure.

In the CraftBeer.com Beer & Food Course, we speak in-depth about pairing guidelines. Here are a few of those terms that will help ensure success on your beer and cheese adventures.

Complement

Cheese and beer are no different than our human interactions. If we want to get along with each other then we need to find the commonalities and use them to make connections. A classic food complement is chocolate and peanut butter. The salty, sweet nuttiness combines with the rich and creamy chocolate. In the world of beer and cheese, find the common flavors and use them as a bridge to harmoniously unite the two.

(READ: Peanut Butter Beer is Nostalgia in a Glass)

Contrast

Another food example is peanut butter and jelly where the salty, sweet nuttiness works wonderfully together with the fruity, sweet acid. Basic rules of thumb are sweetness counters acidity, spiciness and bitterness. Not all contrasting pairings work, as in oil and water, but this idea is wonderful to play with.

Cutting and Cleansing

Imagine washing down a gob of peanut butter with fresh, heavy cream from the dairy. They would overwhelm the palate and coat the mouth so heavily we wouldn’t taste anything else for quite a while. We need to cleanse our palate so we can enjoy other flavors without one bite dominating our evening.

Bitterness in our beer can effectively cut through the fatty cream and neutralize it. Carbonation uses scrubbing bubbles to cleanse the palate and give it an easy rub down before the next bite. Acidity can also join the team to refresh the palate and prepare it for more. This formidable team works together to prevent palate fatigue, which is an actual thing.

Impact

No one wants to get dressed in a nicely tailored suit only to drive his date in a rusty old clunker that sputters down the road. Equally, a light Pilsener will be dominated by a beef stew and an imperial stout will overpower a summer salad. This is Impact.

Simply put, pair light cheese with light beer, and pair that funky, washed-rind, juggernaut of a cheese with a beer so strong and flavorful that it can stand toe to toe with a grin.

(LEARN: Beer Flavors Six Pack)

Here’s another piece of pairing advice: That which grows together often goes together. Either through terroir or the home field advantage, products that grow within the same region are generally a safe pairing. Good examples include Mexican beer, guacamole and flip flops, as well as an IPA, Northwest salmon and a flannel shirt.

Before you dive in, you should know cheese flavors vary within a style as much as beer. Find a cheese expert, like those at the American Cheese Society, to navigate you through the wonderfully diverse world of cheese. The following pairings are meant to help you begin your adventure, not to help finish it.

10 Popular Styles for Pairing Beer and Cheese

Pepper Jack

Pepper Jack is a creamy, sweet cheese with peppers, chilies, herbs and other flavors. Frankly, this cheese can pair with beer either really well or really poorly. The spicy bite of alcohol and the bitter hops can potentiate the spiciness in the cheese.

I prefer to contrast this cheese. I’ve discovered one of my favorite pairings is pepper jack cheese with a Scottish-style ale. The phenolic character in some examples of the beer seem to provide a bridge to the smoky and spicy flavors of the cheese while the malty sweetness enveloped the vegetal spiciness and began an elegant dance that fuses the two cultures together in a wonderful and surprising way.

Feta Cheese

Feta is one of the cheeses that most often finds its way onto my plate. It is creamy, tangy and briny. It has a dominant flavor that doesn’t bully other ingredients, but instead works very well with many dishes.

However, the clear winners came with complementing this cheese in the form of lighter and equally interesting beers such as a Belgian-style witbier or a Belgian-style blonde. Both beers are light but full of character and can pair with Feta any day of the week.

(MORE: Get to Know 75+ Popular Beer Styles)

Goat Cheese

Goat Cheese comes in many glorious forms. The creamy, spreadable, fresh versions often have a distinct, tart, sweet and earthy flavor. Don’t dismiss this cheese as light and delicate as it can pair very well with a beer with a bit of alcohol spice on the back end.

The best pairings for a creamy goat cheese tend to be those that complement such as German-style pilseners, American-style pale ales, Belgian-style wits, Belgian-style golden strong ales, tripels and saisons. You can also try a maltier German-style doppelbock or the bananas and clove from a German-style hefeweizen with a semi-firm goat cheese.

Bleu, Stilton and Gorgonzolas

Bleu, Stilton and Gorgonzolas are amazingly complex and diverse, which opens them up to many delicious pairings. Generally speaking, these cheeses tend to be creamy, nutty, mild to sharp, complex, earthy, caramelly, with the distinct character of the Penicillium Roqueforti mold.

With so many bridges that complement flavors in our beer, you could almost cover your eyes and point aimlessly to the beer cooler and pull out an acceptable winner. The trick to pairing these types of cheeses is finding an equal impact. Imperial IPAs, barley wines, tripels and quads, even Baltic-style porters and imperial stouts can be amazing.

Gruyere

Gruyere is a swiss cheese similar to French comté that comes across as sweet, salty, nutty, creamy and earthy. This cheese practically begs for rich and complex malt and spicy or earthy hops to complement it. Try pairing with beers like German style doppelbocks, English bitters, American-style amber ales and Scottish ales.

(LEARN: CraftBeer.com’s Big List of Beer Schools)

Parmesan

Parmesan cheese is gloriously sharp, fruity, nutty and savory with a gritty to somewhat creamy texture. However, one of the defining flavors is the saltiness. When you break free from the obvious pairing of pasta marinara with chunks of good parmesan and a doppelbock, the world opens up.

A light and refreshing wheat beer may contrast wonderfully, but I prefer to complement this cheese with a British or American barley wine, a Belgian-style gueuze/ lambic, a salty gose, or even the grassy hop notes of an IPA.

Havarti

Havarti is a sweet, creamy, acidic and buttery white cheese that ends up in most of my sandwiches. The creamy smooth texture envelopes the palate and insists on a fairly long finish.

The flavors can easily pivot from contrast to complement, but I suggest using beer’s cutting potential as well. Think dry body, a bit of acidity and high carbonation for this cheese. A German Berlinerweiss, Pils, IPA, dry stout would all find a sweet spot with Havarti. For a rare treat, pair your havarti and turkey sandwich with a Grodziskie, which is bone dry, highly carbonated and tastes of light, bready malt and smoked oak.

Cheddar

Cheddar is the classically versatile mild, sharp and extra sharp cheese of British origin that we all know and love. The aged versions of this wonderful cheese are sharply bitter, pungent, earthy, creamy, sweet, even hazelnutty and often the object of palate envy. Following the “if it grows together, it goes together” food pairing guideline, British bitters, stouts, porters, Irish-style reds, browns and Scottish ales are the “dog’s bollocks,” (which means really, really good in plain English).

(RECIPES: Hundreds of Ways to Cook with Beer)

Manchego

Manchego is one of my all-time favorites. It’s a lightly to well-aged Spanish cheese that is also mild, nutty, creamy, grassy, earthy, lightly briney and sometimes subtle.

Manchego is such a clean slate with which to pair any beer that I suggest letting your palate be your guide. Light and fruity lagers and wheat beers are equally as excellent as earthy rye IPAs and barley wines.

Brie & Camembert

Most people have had a version of Brie cheese, especially if baked in a bread crust. It is creamy and buttery. While Brie presents somewhat of a neutral flavor for many pairings, it is so creamy and buttery that I strongly suggest a beer that can cut through it such as German or Bohemian-style pilseners, weissbiers, IPAs or Belgian trippels.

Then along came Camembert, Brie’s funky cousin that adds earthy, mushroomy, slightly pungent and barnyard-farm animal aromas. There is a lot of wiggle room for pairings here, but I am so in love with saisons paired with Camembert cheese that I don’t see the point in looking any further.

The art and craft of pairing is a delicate balance between these variables. However, there is a safety net to catch us if we lose the balance. After all, it is beer and cheese — we have the odds of a good pairing stacked for us. But if we have the occasional bad pairing, there is a world of beer and cheese pairings for us to discover, and it can only get better.

The post Everything You Need to Know About Pairing Beer and Cheese appeared first on Miami Beer Scene.

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#Everything You Need to Know About Pairing Beer and Cheese

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thedisneychef · 1 year

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Make Your Own Cinnamon Glazed Almonds from Disney Parks

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