Recipes
Appetizers
Cheese & Crackers Platter
Perfect for entertaining!
Any of our Publican House jellies go great on the side with your favourite veggies, fruits, cheese and crackers! Also add a dollop in your spring roll mixture, or as an added pop of flavour on a charcuterie board.
Recommendations:
Square Nail Pale Ale, Henry's Irish Ale or O'Leerie Stout Beer Jelly
Photo by Juliana Barquero on Unsplash
Hot Red Pepper Beer Jelly Cheese Dip
By Jus-Jellin
Ingredients:
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1 8oz package cream cheese, softened
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4 oz Sharp Cheddar Cheese
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4 oz Pepper Jack Cheese
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1/2 jar of Hot Red Pepper Beer Jelly (to taste)
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1/8 tsp dry mustard
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1/4 tsp garlic powder
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1/8 tsp celery salt
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1/2 tbsp dried minced onion
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*2 tbsp thinly sliced fresh chives (optional)
Method:
For this recipe, I recommend using freshly shredded cheese. Soften the cream cheese and whip on high speed with a mixer. Add all the seasonings and herbs, except the chives. Add the shredded cheese a little at a time until this is all well blended. Whip for 1 min on high. Spread the mixture in a dish, cover and refrigerate overnight.
When ready to serve, spread the Hot Red Pepper Beer Jelly all over the top, sprinkle the chives and serve with crackers.
Recommendations:
Kick Ass Square Nail Slaw
By Chef Brian Henry
Ingredients:
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1/4 cup canola oil
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3-4 tbsp cider vinegar
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3 tbsp Square Nail Pale Ale Beer Jelly
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1/2 cup chopped green onions
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1 tsp Kick Ass Cajun
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1/2 cup cilantro leaves
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3 cups shredded cabbage
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1 cup shredded carrot
Method:
Using an immersion blender, pulse the oil, vinegar and Square Nail Beer Jelly until smooth. Add the green onion and cilantro and pulse the mixture until it is chunky but not smooth. In a mixing bowl toss the shredded cabbage and carrots together with the vinaigrette and let it rest for an hour or more before using.
Recommendations:
Photo by Nadine Primeau on Unsplash
KLB Raspberry Wheat Salad Dressing
By Jus-Jellin
Ingredients:
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2 tbsp KLB Raspberry Wheat Beer Jelly
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1 tbsp rice vinegar
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2 tbsp olive oil
Method:
Mix together with blender. Makes enough for a large salad. Good on spinach (or any kind of spring mix) with strawberries and sweet onion.
Enjoy!
Recommendations:
Photo by Dovile Ramoskaite on Unsplash
Square Nail Skillet Fried Onion Dip
By Chef Brian Henry
Ingredients:
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2 tbsp cooking oil
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2 cups diced red onions
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2 cloves garlic crushed
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1/4 cup Square Nail Pale Ale Beer Jelly
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4 oz cream cheese, cut into cubes
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3 oz sour cream
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4 oz aged cheddar, grated
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2 oz parmesan, grated
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Salt & pepper, to taste
Method:
Preheat a cast iron skillet over medium heat. Sautée the onions until they begin to turn golden brown. Remove the skillet from the heat and add the garlic, cooking it for a couple of minutes while continuously stirring. Stir in the beer jelly until it softens and becomes syrupy before stirring in the cream cheese and sour cream. Stir the mixture until evenly incorporated before adding the aged cheddar cheese. Again, stir the mixture until evenly mixed. Season to taste with salt and fresh cracked pepper.
Top the dip with the grated parmesan cheese. Transfer the skillet to the oven set to broil. Broil the dip until it becomes bubbly and the parmesan browns up nicely. Let it cool down a bit before serving with dippers and be aware that the pan handle will be hot, so maybe cover it with an oven mitt or kitchen towel.
Recommendations:
Photo by Jennie Brown on Unsplash
Air Fryer Cauli Bites
Ingredients:
-
1/4 cup Hot Red Pepper Beer Jelly
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Cauliflower head, chopped to bite size pieces
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1 cup flour
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1 tbsp paprika
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1 tbsp garlic powder
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1 tsp oregano
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1 tsp salt
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1/2 tsp pepper
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1 cup water
Method:
Mix together flour, paprika, garlic powder, oregano, salt, pepper and water. Add cauliflower to the batter and mix until evenly coated.
Cook in air fryer at 375°F for 16 minutes, rotating halfway through. When done, toss in Jus-Jellin Hot Red Pepper Beer Jelly and enjoy!
Recommendations: