|
| | |
 Brie in Puff Pastry
Ingredients
Appetizers & Snacks
Methods/steps Heat 3 tablespoons butter in a heavy skillet, add shallots and onions and cook, stirring frequently, until translucent. Remove from pan. Turn heat to medium high and add remaining butter. Sauté mushrooms and herbs, stirring constantly until softened. Add Alaskan Pale Ale and sautéed onions, cooking briskly until the ale has evaporated. Remove from heat and cool. Stir in toasted nuts. Roll one piece of puff pastry into a 12 x 12 inch square on an unfloured surface by picking the pastry up and turning it after each roll. Split one brie round horizontally with a sharp knife, place one half on puff pastry. Spoon one-fourth of the mushroom mixture over the top half. Gently gather the puff pastry up over the top, sealing by pressing and slightly twisting the dough and forming ends into a flower. Repeat with second brie round. Place on a parchment -lined baking sheet and refrigerate at least one hour, or wrap and freeze up to one month. Before baking, brush the surface with beaten egg. Bake at 350° F until puffed and golden brown.
|
   
The malt used in Alaskan Smoked Porter is smoked over alder wood, the same wood used for centuries by the local Tlingit people for smoking salmon and the only indigenous hardwood in Southeast Alaska.
 |
 |
|
Copyright © Alaskan Brewery Company - Developed by Cappymoo Media