Eliza Cross - Bacon, Beans, and Beer

C rispy, crunchy bacon. Tender, creamy beans. Bubbly, refreshing beer.

Individually, theyre three of the worlds most palate-pleasing tastes. Pair them together, and the sum of their parts creates culinary magic. Appetizers, dinners, soups, salads, sides, sandwiches, and even sweets are transformed by the smoky, earthy, hoppy flavors of bacon, beans, and beer. Savor the hearty pleasure of . The perfect accompaniment to any of these dishes is a glass of your favorite brew, and , youre sure to find the ultimate match.

Regular sliced bacon is generally about 1/16 inch thick, and an average pound contains 16 to 20 slices.

Regular sliced bacon is generally about 1/16 inch thick, and an average pound contains 16 to 20 slices.

A pound of thick-sliced bacon is about 1/8 inch thick and contains 12 to 16 slices per pound. The recipes in this book call for regular sliced bacon unless otherwise indicated. Nitrate-free bacon is sometimes slightly saltier than regular bacon due to processing. Adjust salt accordingly if using nitrate-free bacon for the recipes in this book. For an easy, mess-proof method of cooking bacon, arrange the slices on a broiler pan and bake in a preheated 350 degree oven to desired crispness, about 1520 minutes.

For most beans, 1 pound dried beans equals 2 cups dried beans, which equals 5 to 6 cups of cooked beans.

A 15-ounce can of beans is slightly less than 2 cups of beans, so substitute 1-7/8 cups of cooked beans for 1 can. One pound of dried beans will yield roughly the equivalent of 3 (15-ounce) cans of beans.

Nonalcoholic, low alcohol (3.2%), and light (low calorie) beers can be substituted for regular beer in many recipes, but the beer flavor may be less pronounced. When adding beer to a mixture, allow plenty of room in the pot or bowl since beer can foam up upon contact with other ingredients. When cooking with very bitter beers, adding a touch of brown sugar, maple syrup, or honey may help balance the flavors. When cooking with alcoholic beer, some alcohol may remain in the dish.

In general, the longer a dish is cooked, the less alcohol that remains. Because even small amounts of alcohol can be a problem for some people, advise guests if a dish has been prepared with beer.

Each beer type has a distinctive flavor profile that can enhance and compliment many cuisines. Keep these suggestions in mind when matching brews and food, and remember the best combination is the one that tastes good to you. Pilsner is a crisp lager with a lightly bitter flavor. Enjoy it with rich foods like macaroni and cheese, or creamy soups like corn chowder.

Bock beer is a strong, darker lager with malty flavors. It pairs well with spicy foods like chicken wings or chili. Wheat beer is often unfiltered, with a mellow, fruity flavor. Try it with lighter foods like salads or a . Pale ale is crisp, with a bitter, hoppy flavor. Enjoy it with .

IPA and Double IPAs are bitter, with more aggressive hops and malt flavors that pair well with spicy cuisine like red chili and hot wings. Amber ale is a darker beer with caramel and medium bitter flavors. Enjoy it with barbecued ribs or . Porter is a dark, medium-bodied beer with malty sweet and bitter hops flavors. Try it with roasted chicken and burgers. Stout is a dark, heavy beer with toasty coffee and malt flavors.

Enjoy it with savory dishes like and rich chocolate desserts.

Makes 6 servings 1/3 cup regular or nonalcoholic beer 1/4 cup packed dark brown sugar 1/4 cup maple syrup 1 pound thick-cut bacon 2 teaspoons pepper Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Combine beer, sugar, and syrup in a small bowl, whisking well to dissolve sugar; set aside. Arrange the bacon on baking sheet, overlapping if necessary. Place in oven and bake for 10 minutes.

Reduce oven temperature to 275 degrees, remove pan from oven, and blot the rendered fat from the bacon with a paper towel. Brush both sides of each strip of bacon with the beer syrup. Return to oven and bake for 10 minutes. Remove from oven and brush both sides with syrup. Turn bacon over and bake for 10 minutes. Remove from oven, brush both sides with syrup and sprinkle with pepper.

Turn bacon over and bake until crispy and browned, about 8 minutes. Remove from oven and cool for 10 minutes before serving.

Makes about 3-1/2 cups 1 (8-ounce) package cream cheese, softened 1 cup sour cream 1/3 cup regular or nonalcoholic beer 1 (1-ounce) envelope ranch salad dressing mix 2 cups grated cheddar cheese 6 strips bacon, cooked and finely crumbled Pretzels, corn chips, or pita chips In a large bowl, beat the cream cheese, sour cream, beer, and dressing mix together until smooth. Stir in the cheddar cheese and bacon and mix thoroughly to combine. Serve with pretzels, corn chips, or pita chips.