Is it summer yet? That’s the first thing that came to mind when a box from the Boardwalk Food Company made its way to me in the mail last month. Then I started day dreaming about cold drinks served al fresco, flowy dresses, baseball games and beach days. Oh and soft pretzels. They are my boardwalk/sporting event indulgence of choice. I’ve been known to enjoy one during the game and snag one as I’m walking out (you know the almost stale ones vendors are trying to get rid of). And I’ll admit something else, I like my soft pretzels with mustard and a little bit of ketchup. (If you are a fan of sweet & savory, give it a shot.)
Lucky for me, one of the things Boardwalk Food Company sent me was a rosemary and sea salt craft beer pretzel mix! Add beer and you get soft pretzel bites? Sign me right up! That’s the idea behind all of the company’s mixes, snacks made with beer. I also received a box of original craft beer popper mix.
I knew I needed to save these for a special occasion and our first Oscar party in our new house seemed a fitting reason. I immediately knew I wanted to combine the pretzel bites with some chicken apple sausage in a bite-size kabob, but I was a little stumped with what to do with the poppers. The hubs had a stroke of genius and suggested I turn them into mini bread bowls. Good call babe.
- 1 box Boardwalk Food Company rosemary pretzel bites (I used a pale ale for these.)
- 1 package apple chicken sausage (we tend to use Aidell’s)
- Cook the pretzel bites & sausage according to package directions. Slice sausages on a diagonal and slice each pretzel bite in half. Sandwich a sausage slice between the two pretzel halves and skewer with a toothpick. Great served with mustard for dipping.
**Seriously though read the directions, otherwise you will put too much beer in your batter. The good news is, if that happens you can work in whole wheat flour little by little until the dough forms the way it should.
- 1 box Boardwalk Food Company craft beer poppers mix (I used a porter for these.)
- 2 medium sweet onions, sliced
- 3 tablespoons all purpose flour
- 1/2 cup unsalted butter
- 2 cup beef broth
- 1 tablespoon Worcestershire sauce
- freshly ground black pepper
- 4 slices aged swiss cheese, cut into fourths
- 2 tablespoons fresh thyme leaves
- In a large heavy-bottomed saucepan or Dutch-oven, melt the butter over medium heat. Add the flour and the onions. Allow to cook for about 30 minutes. Stirring every so often until the onions have begun to caramelize. Pour in the beef broth and Worcestershire and stir. Continue to cook to onions for 10-15 minutes more. Add a little black pepper and stir again.
- Meanwhile, cook the poppers in a muffin tin according to the instructions. Once done, remove from the pan and set aside to cool. Once cool slice off the top of each muffin and pull out some of the interior muffin, creating the mini bread bowls. Lay the mini bread bowls out on a baking sheet.
- When the onions are done, turn on your broiler. Spoon the french onions into each bread bowl and sprinkle a little fresh thyme on top. Place a square of cheese on top of each one and place under the broiler for a few minutes to melt the cheese. (Keep an eye on them.) Once the cheese is melted, sprinkle the bowls with a little more time and place the muffin tops you removed earlier back on top. Serve immediately.
There were oohhs and ahhs a plenty after these were added to the spread. I’m looking forward to having an excuse to recreate these bites. They couldn’t have been easier (even with my ingredient oversight) or more delicious.
**Boardwalk Food Company was kind enough to send me these complimentary snacks to try, but all thoughts and opinions are my own.**0