Beer cocktails have been showing up everywhere lately, but here’s one we haven’t seen before: beer and cider.
And why not? Cider doesn’t have to be only for autumn. Mix it up with a light wheat beer and you have a serious summertime drink. At the B&O American Brasserie bar in Baltimore, bartender Brendan Dorr serves a Flying Dog witte beer with cider, plus falernum for a little sweetness.
Chocolate or vanilla? Are you kidding me? Milkshakes are the latest classic comfort fare to get a foodie-fied makeover, and we’re liking what we see. From bacon and bourbon to sweet potatoes and cereal, these creative innovations from chefs and bloggers around the country would make your grandmother’s milkshakes blush.
Blogger Savory Notes took everyone’s favorite end-of-bowl treat — cereal-steeped milk — and turned it into cereal-flavored milkshakes.
Recipe: cereal milk milkshakes
At Baltimore’s B&O American Brasserie, chef Thomas Dunklin whips up sweet potato ice cream and blends it with candied cashews and bourbon.
Recipe: sweet potato cashew milkshake
Does life get any better than dulce de leche and bacon up in your milkshake? We don’t think so. Kudos to Adventures in Cooking for dreaming this up.
Recipe: dulce de bacon milkshake
*Tease* Next week we’ll be bringing you a whole big giant post about our favorite deviled eggs from restaurants and bloggers around the country. But for now, here’s a be-a-utiful one to get you through the weekend, courtesy Chef Thomas Dunklin of B&O American Brasserie in Baltimore.
Soft Boiled Eggs
Bring 3 qts of water to boil in large pot. Place 6 eggs in basket and submerge 6 eggs in boiling water. Let the eggs sit in the boiling water for 5 ½ to 6 minutes. Pull out of water and submerge in ice bath. Let cool. Once cool gentle peel eggs and set aside.
Crab Salad
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