Achiote & Citrus-Rubbed Chicken

Deeply earthy and vibrantly complex, achiote is the flavour of the Mayan Riviera. Here’s a classic rub that gives your BBQ chicken a distinctly Yucatecan flavour. Add this tangy pickled vegetable escabeche and an ice-cold cerveza… ¡buen provecho! Fernie Brewing Tackle Box beer or Maison No. 9 Rosé make great drink pairings.
Ingredients Instructions

Ingredients

Serves 4
tbsp (45 ml) achiote paste
2 tbsp (30 ml) canola oil
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) paprika
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) ground allspice
⅛ tsp (a pinch) ground cloves
1 lime, zest and juice
½ orange, zest and juice
3 cloves garlic
4 chicken legs
Vegetable Escabeche, to serve, make ahead, recipe follows (optional)
VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
½ red onion, cut into ¼-in (0.6 cm) strips
2 medium carrots, cut into ¼-in (0.6 cm) thick rounds
1 jalapeño pepper, seeded and quartered lengthwise
1 cup (250 ml) water
1 cup (250 ml) apple cider vinegar
2 tsp (10 ml) salt
½ tsp (2.5 ml) coriander seeds
½ tsp (2.5 ml) whole allspice
1 bay leaf

Instructions

  1. To make achiote citrus rub, combine all ingredients, except chicken and escabeche, in a food processor and blend until smooth.
  2. Place chicken in a large bowl, pour rub overtop and massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
  3. Prepare your barbecue grill for indirect cooking. For double-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken, skin-side up, directly over flame. Cook, covered, flipping chicken legs every 8 to 10 minutes and rotating them if you notice any hot spots on grill. Adjust flame as needed to maintain grill temperature of 350 to 400 F (175 to 200 C). Cook for about 30 minutes, or until a thermometer registers 175 F (79 C) when inserted at thickest point of chicken leg.
  4. Transfer chicken to a serving platter and serve with Vegetable Escabeche as a light side dish. Pairs well with warm tortillas and steamed rice or a green salad.
  5. VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
  6. Pack onions, carrots and jalapeño pepper strips into a jar with a screw-top lid.
  7. In a small saucepan, combine water, vinegar, salt, coriander seeds, allspice and bay leaf and bring to a boil. Carefully pour over vegetables and seal jar.
  8. Let cool to room temperature, then refrigerate for at least 2 hours and up to 10 days before serving.
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Drink Pairings

Roasted Cauliflower Hummus with Walnut Dukkah

Roasting the cauliflower brings out a nutty sweetness to the star of this vegan and keto-friendly spin on the classic. Creamy, light and packed with flavour you don’t even have to tell snackers it’s healthy. Pair this cauliflower dip with Stanley Park Sunsetter Peach Wheat Ale or Whitehaven Pinot Gris.
Ingredients Instructions

Ingredients

Serves enough to share with your friends at a party
1 large head (about 2 lbs/900 g) cauliflower
3 tbsp (45 ml) extra-virgin olive oil, plus more for garnish
⅓ cup (80 ml) walnut oil or extra-virgin olive oil
⅓ cup (80 ml) fresh lemon juice (about 2½ lemons)
3 tbsp (45 ml) tahini
2 cloves garlic
2 tsp (10 ml) salt
Walnut Dukkah, for garnish, make ahead, recipe follows
2 tbsp (30 ml) barberries or pomegranate seeds, for garnish
WALNUT DUKKAH
⅓ cup (80 ml) walnut halves
3 tbsp (45 ml) sesame seeds
2 tbsp (30 ml) coriander seeds
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) black peppercorns
¼ tsp (1 ml) ground sumac
⅛ tsp (a pinch) flaked sea salt

Instructions

  1. Preheat oven to 425 F (220 C) and move rack to lower shelf.
  2. Peel outer leaves of cauliflower and cut into medium florets, making sure to have 1 flat side. Brush florets with olive oil, transfer to a parchment-lined baking sheet, flat‑side down, and roast for 25 to 30 minutes. Cauliflower should be well caramelized on the bottoms but still retain a bit of firmness.
  3. In a high-speed blender or food processor, combine roasted cauliflower with walnut oil, lemon juice, tahini, garlic and salt. Purée until smooth, scraping down sides of blender or processor bowl as needed.
  4. Spoon hummus into a serving bowl and top with Walnut Dukkah, barberries and a generous drizzle of extra-virgin olive oil.
  5. WALNUT DUKKAH (Makes about ½ cup (125 ml))
  6. Preheat oven to 325 F (160 C).
  7. Spread walnuts on a baking sheet and toast for about 10 minutes, until lightly browned, then crush coarsely with a mortar and pestle.
  8. In a dry pan over medium-low heat, combine sesame seeds, coriander seeds, cumin seeds and peppercorns and toast until fragrant, 3 to 5 minutes.
  9. Lightly crush sesame seed mixture with a mortar and pestle, then combine with walnuts, sumac and flaked salt. Store in an airtight container at room temperature for up to 1 month.
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Drink Pairings

Mexican Street Corn Dip

From Chilliwack to Chiapas, nothing says summer like fresh corn. Take this Mexican vacay inspired dip to your next backyard BBQ and it’ll be a guaranteed crowd pleaser. Offer Ole Cocktail Tequila Variety Pack or Modelo Especial beer for a great drink pairing.
Ingredients Instructions

Ingredients

Serves a fiesta-sized bowl
BASE LAYER
12 oz (340 g) cream cheese, room temperature
¾ cup (180 ml) sour cream
⅓ cup (80 ml) mayonnaise
1½ tbsp (22.5 ml) pickled jalapeño juice, from jar
2½ tsp (12.5 ml) garlic powder
1½ tsp (7.5 ml) onion powder
1 lime, zest only
½ cup (125 ml) sliced green onions, green parts only
⅓ cup (80 ml) pickled jalapeño peppers, chopped
MEXICAN STREET CORN
2 cobs corn (peaches and cream or any variety of sweet corn)
1 lime, juice only
2 tsp (10 ml) nutritional yeast
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) chili powder
¼ tsp (1 ml) salt
sliced jalapeño pepper, for garnish (optional)
¼ cup (60 ml) chopped fresh cilantro
½ cup (125 ml) crumbled queso fresco, feta or cotija cheese
½ tsp (2.5 ml) Tajín seasoning (or to taste)

Instructions

  1. To make Base Layer, in a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, pickled jalapeño juice, garlic powder, onion powder and lime zest and beat until smooth. Stir in green onions and pickled jalapeños, then transfer to a serving bowl and refrigerate until cooled.
  2. To make Mexican Street Corn, preheat barbecue grill to medium-high.
  3. Grill corn until lightly charred on all sides. Let cool, then remove kernels from cobs and toss in a bowl with lime juice, nutritional yeast, garlic powder, onion powder, chili powder and salt.
  4. Arrange seasoned corn mixture onto chilled base layer and top with jalapeño slices (if desired), cilantro, queso fresco and Tajín seasoning.
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Drink Pairings

Miso Ramen Chowder

In the true spirit of Wafu, east meets west at the bottom of this bowl. What starts as a simple and classic ramen will find you finishing up the last few spoonfuls of a rich and hearty chowder. Pair this ramen with 33 Acres of Nirvana IPA.
Ingredients Instructions

Ingredients

Serves 4
Bacon Dashi
8 oz (225 g) unsliced smoked slab bacon, cut into ¼ × 1 × 1-in (0.6 × 2.5 × 2.5 cm) pieces
1 piece (about 3 × 4-in/7.5 × 10 cm) dashi kombu seaweed, rinsed
1 stalk celery, cut into ¾-in (2 cm) pieces
1 × 330 ml bottle Asahi Super Dry
2 × 10 oz (284 ml) cans clam nectar
2 cups (500 ml) water
3 g (about ¼ cup/60 ml) bonito flakes
MISO RAMEN CHOWDER
2 tbsp (30 ml) canola oil, divided
2 tsp (10 ml) minced garlic
1 cup (250 ml) Zuiyo Junmai Sake
1 lb (450 g) fresh clams (such as Manila or littleneck)
4 eggs
½ cup (125 ml) whipping cream
¼ cup (60 ml) white miso
1 tbsp (15 ml) potato starch
1 medium Yukon Gold potato, cut into ⅓-in (0.8 cm) dice
2 stalks celery, cut into ⅓-in (0.8 cm) dice
½ yellow onion, cut into ⅓-in (0.8 cm) dice
1 lb (450 g) fresh ramen noodles
½ cup (125 ml) finely sliced green onions, green parts only, for garnish
togarashi seasoning, for garnish
toasted nori sheets, for garnish

Instructions

  1. To make Bacon Dashi, in a medium saucepan, combine bacon, kombu, celery, Asahi, clam nectar and water and bring to a boil. Skim any foam, then reduce heat and simmer for about 25 minutes. Remove from heat, add bonito flakes and let steep for 10 minutes. Remove bacon slices and set aside. Strain dashi into a heatproof container and set aside.
  2. To make Miso Ramen Chowder, in a saucepan with a tight-fitting lid over medium-high heat, warm 1 tbsp (15 ml) canola oil until shimmering. Add garlic and sauté until fragrant, about 30 seconds. Pour in sake and reduce liquid by one-third, then add clams and cover. Cook for 3 to 4 minutes, discarding any clams that don’t open, then set aside with reserved bacon.
  3. Carefully pierce bottom of each egg with a thumbtack or pushpin; this will make them easier to peel. In a small saucepan, boil enough water to cover eggs, then gently lower eggs into water and cook for 7 minutes. Cool under cold running water until easy to handle. Peel and set aside for garnish.
  4. In a small bowl, mix cream, miso and potato starch until smooth. Set aside.
  5. In a medium saucepan over medium-high heat, place remaining 1 tbsp (15 ml) canola oil. Add potatoes, celery and onions and sauté until onions are slightly softened. Pour in dashi and simmer until potatoes are softened, then pour in miso-cream mixture and stir until slightly thickened. Add reserved bacon and clams and remove from heat.
  6. In a large saucepan of rapidly boiling water, blanch ramen noodles, stirring often, until cooked but still firm, 60 to 90 seconds. Strain and shake out any excess liquid.
  7. Divide noodles into 4 bowls and ladle in hot broth, distributing clams and bacon evenly. Garnish each bowl with sliced green onions, togarashi, toasted nori and 1 egg, cut in half.
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Drink Pairings

Mezcal-Marinated Carne Asada served with Tomatillo Salsa

A carne asada makes the perfect centrepiece to a Cinco de Mayo celebration. Mezcal adds a smoky, earthy flavour to the meat that is perfectly complemented by the creamy tomatillo salsa. Feel free to adjust the salsa to the level of spice you enjoy. Most of a hot pepper’s heat is found in the seeds and inner white pith. Removing these will result in a milder, but still flavourful, salsa. To complement the carne asada, serve with warm tortillas, crema, pickled red onion, crumbled cotija and limes. Try pairing this recipe with Dos Equis Xx Especial Lager or Pacifico Clara Cerveza.
Ingredients Instructions

Ingredients

Serves 6
¾ cup (180 ml) mezcal
½ cup (125 ml) fresh orange juice
¼ cup (60 ml) fresh lime juice
¼ cup + 1 tbsp (75 ml) grapeseed oil, divided, plus more for greasing grills
4 large cloves garlic, finely chopped
2 tbsp (30 ml) kosher salt, plus more as needed
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cumin
16 green onions, divided
1 small white onion, thinly sliced
2 serrano peppers, stemmed and halved lengthwise
1 cup (250 ml) chopped fresh cilantro
1 flank steak, flap steak or skirt steak (about 2 lbs/900 g)
Tomatillo Salsa, make ahead, recipe follows
Tomatillo Salsa:
grapeseed oil, for greasing grills
8 oz (225 g) tomatillos (about 5 medium-sized), husks removed and rinsed under cold water
2 green onions, trimmed
1 serrano pepper
1 clove garlic
½ tsp (2.5 ml) kosher salt, plus more for seasoning
1 cup (250 ml) loosely packed fresh cilantro leaves and tender stems
1 tbsp (15 ml) fresh lime juice
2 avocados, peeled, pitted and roughly chopped

Instructions

  1. In a large bowl, whisk mezcal, orange juice, lime juice, ¼ cup (60 ml) oil, garlic, salt, black pepper, vinegar, Worcestershire sauce, paprika and cumin until well combined. Set aside.
  2. Trim 4 green onions and cut in half lengthwise. Using palm of your hand, lightly smash green onion halves against a flat work surface until a little moisture is released.
  3. In a large glass or non-reactive baking pan that just fits steak, add smashed green onions, white onions, halved serrano peppers, cilantro, steak and mezcal mixture. Massage steak into marinade, flipping once or twice. Cover baking pan with plastic wrap and chill for at least 2 hours and up to 12 hours. For most flavourful results, flip steak once or twice while marinating.
  4. Remove steak from marinade and pat dry with paper towel. Discard marinade. Place steak on a rack set over a rimmed baking sheet. Let stand at room temperature for 30 minutes.
  5. Meanwhile, preheat grill or a grill pan over very high heat. Lightly oil grates or pan.
  6. Place steak on grill or pan. Grill, uncovered, until lightly charred in spots and a thermometer inserted in thickest portion of steak registers 125 F (52 C) for medium-rare, 3 to 5 minutes per side, or grill to desired doneness. Transfer steak to a cutting board and let rest for 10 minutes.
  7. Meanwhile, trim remaining 12 green onions. In a medium bowl, toss these onions with remaining 1 tbsp (15 ml) oil and a good pinch of salt. Place green onions on grill or grill pan and cook, uncovered and turning occasionally, until softened and lightly charred, 4 to 6 minutes. Transfer grilled green onions to a plate.
  8. To serve, slice steak against grain and place on a large platter. Serve with grilled green onions and Tomatillo Salsa.
  9. Tomatillo Salsa:
  10. Preheat grill or a grill pan over high heat. Grease grills.
  11. Place tomatillos, green onions and serrano pepper on oiled grates. Grill, uncovered and turning occasionally, until evenly charred, 8 to 10 minutes for tomatillos, 6 to 8 minutes for green onions and 3 to 4 minutes for serrano pepper. Transfer to a plate and set aside to cool at room temperature for 10 minutes.
  12. In bowl of a food processor fitted with steel blade attachment, combine tomatillos, green onions, serrano pepper, garlic, salt, cilantro and lime juice. Pulse until a smooth paste forms, about 25 pulses, scraping down sides of bowl as needed. Add avocados and pulse until mostly smooth, about 10 pulses. Season with salt to taste, and serve. Salsa can be made up to 3 hours in advance and refrigerated in an airtight container. Pressing a piece of plastic wrap directly on surface of salsa helps to prevent it from oxidizing.
  13. Makes about 1¼ cups (310 ml)
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Drink Pairings

Spinach Feta Rolls

These soft rolls are lined with a savoury spinach, dill, green onion and feta filling. If you crossed a spinach pie with a cinnamon roll, you'd get these! These are a perfect bun to start your morning if you don’t want something sweet. Easy to whip up the night before to have them ready for New Years brunch. Try pairing this recipe with Four Winds Featherweight IPA or Motts Clamato Caesar Original
Ingredients Instructions

Ingredients

Serves 12
2 cups (500 ml) whole milk, warmed
1 tbsp (15 ml) granulated sugar
2 × ¼ oz (7 g) envelopes instant yeast
½ cup (125 ml) unsalted butter, melted
2 eggs, divided
6 cups (1.5 L) all-purpose flour, plus more for shaping
3 tsp (15 ml) kosher salt, divided
1 bunch green onions, thinly sliced
4 cloves garlic, minced
2 tbsp (30 ml) extra-virgin olive oil
½ cup (125 ml) finely chopped fresh dill
1 lb (450 g) frozen spinach, thawed, drained and excess water squeezed out
1 lemon, zest only
¼ tsp (1 ml) freshly ground black pepper
½ tsp (2.5 ml) dried oregano
2 tbsp (30 ml) sour cream
12 oz (340 g) cubed feta
1 egg yolk
2 tbsp (30 ml) whipping cream

Instructions

  1. In bowl of a stand mixer, combine milk, sugar and yeast. Let sit for 10 minutes, or until yeast has dissolved and is bubbly.
  2. Add butter, 1 egg, flour and 1 tsp (5 ml) salt. Mix with a dough hook until smooth and elastic, 3 to 5 minutes. If you do not have a mixer, mix and knead by hand for 8 to 10 minutes.
  3. Transfer dough to a clean bowl and cover with a damp tea towel. Let rise at room temperature until doubled in size, about 1 hour, or place in refrigerator and let rise overnight.
  4. While dough is rising, make filling. In a small frying pan over medium heat, sweat green onions and garlic in olive oil. Transfer to a medium mixing bowl. Add dill, spinach, remaining 2 tsp (10 ml) salt, lemon zest, pepper, oregano, sour cream, remaining egg and feta and mix well. Check seasoning and adjust, then set aside.
  5. Once dough has risen, roll out to an 11 × 18-in (28 × 45 cm) rectangle.
  6. Spread spinach mixture evenly on dough. Tightly roll into an 18-in (45 cm) log. Place log on a baking sheet and set in freezer for about 10 minutes to slightly chill dough and make it easier to handle.
  7. Meanwhile, line a large baking sheet with parchment.
  8. Remove log from freezer and lay on a cutting board. Cut into 12 even slices. Cover with a damp towel or plastic wrap and let rise for 1 to 1½ hours, or until doubled in size. If making ahead, add cut slices to baking sheet, cover with plastic wrap and store in refrigerator overnight. When ready to bake, take out while oven preheats.
  9. Preheat oven to 350 F (175 C) and set oven rack to centre position.
  10. Once rolls have risen, mix egg yolk and whipping cream and brush onto rolls. Bake for 30 to 35 minutes, until golden brown.
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Drink Pairings

Beer & Chili Cheese Dip

Game day is a great occasion to enjoy some delicious beer and cheese dip! Here’s a simple recipe to help you make a tasty beer and cheese dip for your festivities as the games kick off.
Ingredients Instructions

Ingredients

Serves 5 to 8
1 tbsp (15 ml) vegetable or grapeseed oil
1 lb (450 g) ground beef
1 tbsp (15 ml) taco seasoning, or to taste
2 tbsp (30 ml) butter
2 tbsp (30 ml) all-purpose flour
1 cup (250 ml) milk, plus more if needed
1 cup (250 ml) lager beer
2 cups (500 ml) shredded cheddar
2 green onions, sliced
¼ cup (60 ml) chopped cilantro leaves
½ jalapeño, sliced
1 bag tortilla chips, to serve

Instructions

  1. In a large skillet on medium-high heat, heat oil. Add ground beef and gently break apart using a wooden spoon to create mince. Cook for 5 to 7 minutes and add taco seasoning. Set aside to cool.
  2. In a 9-in (23 cm) cast iron skillet, melt butter. Add flour and whisk to form a roux. Add milk and beer and cook a few minutes until thick. Add cheddar and whisk to combine. If mixture is too thick, add a small amount of milk to thin.
  3. Serve dip warm topped with ground beef mixture. Garnish with green onions, cilantro and jalapeño, and serve with tortilla chips.
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Drink Pairings

Mega Michelada

Patio season is now! This Mexican inspired Michelada has been taken to the next level with the addition of either tequila or mezcal (optional). Topped off with a mini-Corona, the Coronita! Try this recipe while hosting friends by having a Mega Michelada cocktail bar where guests can dress drinks with their savoury toppings of choice!
Ingredients Instructions

Ingredients

Serves 10
10 oz (300 ml) fresh lime juice
10 oz (300 ml) clamato juice
3½ oz (105 ml) hot sauce
1¾ oz (50 ml) Worcestershire sauce
1 lime wedge, to rim glass
Tajín seasoning, to rim glass 1 oz (30 ml) Hornitos Plata Tequila or Montelobos Mezcal Joven, to serve (optional)
Coronitas beer, to serve
selection of garnishes

Instructions

  1. In a 750 ml bottle, make Mega Michelada mix by combining lime juice, clamato, hot sauce and Worcestershire sauce. Seal bottle, and gently turn upside down a few times to mix thoroughly.
  2. To serve, moisten outer rim of a tall glass with lime wedge and dip into Tajín to coat. Fill glass a third full with ice cubes. Measure 2.5 oz (75 ml) of Mega Michelada mix and 1 oz (30 ml) of either Tequila or Mezcal. Top with beer* and garnish as desired.
  3. *For a lower-alcohol option you can opt for no spirits and/or use low-alcohol or de-alcoholized beer.
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MUSTARD PRETZEL BITES

The perfect après treat: beer and cheese fondue with pretzel bites. Find the beer and cheese fondue recipe on our recipes page.
Ingredients Instructions

Ingredients

Serves Serves 4 to 6
1½ cups (375 ml) warm water
2 tbsp (30 ml) sugar
1 package (2¼ tsp/7 g) dry yeast
⅓ cup (75 ml) butter, melted
2½ tsp (12.5 ml) salt
3 tbsp (45 ml) grainy mustard, divided
4½ cups (560 g) all-purpose flour
16 cups (4 L) water
½ cup (125 ml) baking soda
1 egg, beaten
1 tbsp (15 ml) whipping cream
2 tbsp (30 ml) coarse sea salt

Instructions

  1. In bowl of a standard mixer fitted with a dough hook attachment, add water, sugar and yeast. Let mixture sit for 5 minutes.
  2. Add butter, salt, 2 tbsp (30 ml) grainy mustard and flour and mix on low speed until combined. Continue mixing for another 10 minutes or until dough is smooth and elastic and pulls away from sides of bowl.
  3. Take a separate bowl and grease sides with vegetable oil. Place dough in the bowl and coat it with oil. Cover with shrink wrap or a tea towel and let it rise in a warm spot until it doubles in size, about one hour. Alternatively, let it rise overnight in the refrigerator.
  4. Preheat oven to 375 F (190 C). In a large pot, bring 16 cups (4 L) water to a boil. Once the water comes to a boil, reduce heat to medium and carefully add baking soda. This will make the water rise up, so be careful. Turn the heat back up to high. Line a baking pan with parchment paper
  5. Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rope about 1-in (2.5 cm) thick.
  6. Cut the ropes into 1-in (2.5 cm) pieces.
  7. Drop 12 to 15 pieces of dough into pot, let water return to a boil then continue to cook for about 30 seconds. Remove pretzel bites with a spider or large slotted spoon and drain. Lay pretzel bites on baking sheet, leaving at least 2-in (5 cm) between each bite. Continue working until all pretzels have been boiled.
  8. Mix egg, whipping cream and remaining grainy mustard. Brush pretzels with egg wash and sprinkle with coarse salt.
  9. Bake pretzels until they are golden brown, about 10 to 15 minutes. Serve warm with fondue.
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Drink Pairings

BEER & CHEESE FONDUE SERVED WITH MUSTARD PRETZEL BITES

The perfect après treat: beer and cheese fondue with pretzel bites. The pretzel bites recipe can be found on our recipes page.
Ingredients Instructions

Ingredients

Serves Serves 4 to 6
½ lb (250 g) Brussels sprouts, halved
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 garlic clove, minced
1 cup (250 ml) pilsner beer
½ lb (250 g) Gruyère cheese, grated
½ lb (250 g) raclette cheese, grated
¼ lb (125 g) fontina cheese, grated
¼ lb (125 g) smoked Gouda cheese, grated
1½ tbsp (22 ml) cornstarch
1 tbsp (15 ml) whipping cream
4 chives, thinly sliced
Mustard Pretzel Bites, make ahead, recipe follows, to serve
1 large garlic sausage, sliced 1-in (2.5 cm) thick, to serve
2 radicchios, cut into 8 pieces, to serve
1 apple, cored and sliced, to serve
6 radishes, halved, to serve
1 small jar cornichons, to serve
16 cherry tomatoes, to serve
3 endives, quartered, to serve

Instructions

  1. Preheat oven to 375 F (190 C). Toss Brussels sprouts with olive oil and season to taste with salt and pepper. Transfer to a baking sheet and roast until golden brown and cooked through, about 20 to 25 minutes. Set aside.
  2. In a medium, heavy-bottomed saucepan, bring garlic and beer to a simmer over medium heat. In a bowl, toss grated cheeses with cornstarch. Once beer starts to simmer, reduce heat to low and add in a handful of cheese at time, stirring well after each addition and only adding more once cheese has melted. When all cheese has been incorporated, add cream and mix well. Transfer to a pre-warmed fondue bowl, garnish with chives, and serve with Mustard Pretzel Bites and remaining ingredients.
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