Do you like pub grub, tavern tidbits, and bar food as much as I do? Sure you do. Do you like Oktoberfest? Of course. How about a bunch of free stuff, does that blow your skirt up? You know it does. And because it does, this blog post is really going to excite you. I’m joining a host of other bloggers who are participating in the Ultimate Beer Lover’s Oktoberfest Celebration Giveaway in conjunction with the launch of award-winning author John Schlimm’s new book, The Ultimate Beer Lover’s Happy Hour. This exciting new cookbook features over 325 irresistible recipes for delicious bar bites – from Sizzling Sriracha Peanuts to Taproom Tacos to Blitzed Bean Soup. In addition there are beer cocktails, chuggers, shots, shooters, chasers, punches, floats, and shakes. I get exhausted just thinking about it. Consider it as a party in a book.
Schlimm is a member of one of the oldest brewing families in the United States, Straub Brewery, beginning with his great-great-grandfather, Peter Straub, and he really knows his stuff. The recipes in this book are not only delicious, but each is paired with three different brews, contains various dietary substitutions, and even features recipes to make ingredients within the recipes, e.g. margarine, mayonnaise, sour cream, and Worcestershire sauce. Wow. So if you don’t have an ingredient on hand, he provides you with a recipe to make your own. How cool is that?
I made the Spicy Friday Night Nuts and Horseradish Dipping Mustard. Both were sensational. In the case of the nuts, I was intrigued by the interesting selection of spices, wondering just how cloves and cinnamon were going to work in a savory snack. As it turned out, the spices meld beautifully, made the house smell amazing, and left us with an aromatic, highly addictive snack.
Spicy Friday Night Nuts
1/2 cup (1 stick) unsalted margarine*
4 cups pecans, almonds, unsalted peanuts, and/or walnuts**
2 tsp. Worcestershire sauce
2 tsp. Tabasco, or to taste
1 tablespoon low sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon garlic powder
1/2 teaspoon ground mace
1 teaspoon Old Bay seasoning, or to taste
Place the margarine in a 2-quart, microwave-and-over-safe pan. Melt either in the microwave or over medium heat on the stove, and then stir in the nuts of your choice. Add the remaining ingredients, mixing well. Microwave the mixture on high for 6-8 minutes, stirring every 3 minutes. For a toastier flavor, spread the mixture on a baking sheet, and run the sheet under a hot broiler for 4-6 minutes, stirring once. Serve warm, or at room temperature. Store the nuts in an airtight container lined with paper towels for up to a week. Yield: 4 cups
*I used butter
** I used pecans
The Horseradish Mustard is to die for. I could seriously eat this stuff with a spoon. It is designed for dipping, but I have pretty much been slathering it on everything.
2 vegetable bouillon cubes
1-1/2 cups hot water
4 teaspoons cornstarch
4 teaspoons sugar
4 teaspoons dry mustard (Colman’s)
2 teaspoons ground turmeric
1/4 cup white vinegar
4 teaspoons prepared horseradish
2 eggs, lightly beaten
Now for the good part, the giveaway.
The giveaway runs from October 1 to November 7. One lucky winner will receive the Ultimate Beer Lover’s Oktoberfest Prize Pack including:
1 signed copy of The Ultimate Beer Lover’s Happy Hour by John Schlimm
2 Humane Society of the U.S. T-shirts (1 male M; 1 female M)
Lucky Brand Jeans Gift Card for 1 free pair of jeans
6 Straub Brewery Pilsner Glasses
Coleman Soft Cooler with Hard Liner, in red
Weber BBQ Apron, black
1 OXO Steel Bottle Opener
Set of 2 wooden snack bowls
Set of 4 wooden coasters
Enter now, and tell all of your friends. It is worth every ounce of effort for the cookbook alone.
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