FOOD AND BEER. SUMMER SOLSTICE

FOOD AND BEER.

SUMMER SOLSTICE

It is time to go back to our roots. Celebrating Midsummer is not a static exercise of sitting and eating. It is movement. That’s why this time, let’s forget about pies and shish kebabs. But let’s think about the meal you grab from the table or shake out of the bowl to throw yourself back into the craziness of the shortest night of the year.

Fire-roasted fish with green pea salad

Fried fish

1 fish. Any fish you catch will do. Ideal weight 1 to 2 kg.
1 wooden board, wide enough to hold the fish open.
10 g chives
10 g dill
10 g parsley
10 g garlic powder
10 g sage
1 lemon grated peel
10 g salt
10 g fresh ground pepper
Birch juice syrup and a bundle of herbs tied like a whisk.

Green peas with mint

500 g blanched green peas
250 g spinach
50 g butter
4 stalks mint
3 garlic cloves
Salt and pepper to taste

Fish preparation

Build a fire big enough for the neighbours to see. The cooking time will depend on how big the fish is. The rest won’t be complicated. So chill plenty of beer well in advance, I recommend Ganuzena. Soak the chosen board in water so that it doesn’t catch fire when frying the fish. Clean the scales off the fish, return the fish to the open back, clean the guts. Wipe the fish with a paper towel. Chop the greens, mix with salt, pepper and garlic powder, add the lemon zest. Rub the fish on both sides with the herb mixture and leave to cool for one hour. Place the fish on a damp board and fasten with wooden pins, using a knife to poke holes in the pins. Place the board next to hot coals or a small flame. After 10 minutes, spread birch sap syrup on the fish with the herb bunt.

After 5 minutes, apply again. Bake until the fish is done and take a leisurely sip of a light beer. The cooking time will depend on the type and weight of the fish and the heat at which it is being cooked. Before serving, squeeze the lemon juice over the fish.

Green peas with mint

Melt the butter in a pan and add the crushed garlic cloves. Add the green peas and heat through. Chop the mint leaves and add to the hot peas. Add salt and pepper to taste. Stir in the spinach. Serve with the fish. Which beer to choose? If you are going to get behind the wheel of a car on a holiday or the day after, the non-alcoholic beer Clear Forest will go well with the fish. But if you’re going to celebrate the occasion in a revolutionary way, then ask for the new summer beer from Labieš – Louis XVI. Held in a bourbon barrel, Ferdinand will add a blissful presence to the meal.

CUCUMBER-KEFIR COLD SOUP WITH HEMP SEEDS AND PICKLED PEARL PEARLS

Kefir soup

2 pieces long, unpeeled cucumbers
2 garlic cloves
1 l kefir
1 sprig mint
1 sprig of green basil
100 g dill
50 g parsley leaves
100 g olive oil
100 g shallots
80 g apple vinegar
Salt to taste

Pickled pearl pearls

100 g pearl barley
1/2 onion
40 g apple vinegar
10 g sugar
20 g honey
2g salt
1 handful of sorrel
1 chilli

Soup preparation

Chop the cucumbers into coarse pieces, chop the herbs a little and put them in the blender jug with the other ingredients. Blend for at least 5 minutes. If everything does not blend at once, blend in several batches. Strain through a sieve and season with salt or other seasoning if necessary.

Preparation of wrinkles

Rinse the tubes thoroughly and cook as indicated on the packaging. Remove and chill the wrinkles. While the pearls are kneading, enjoy a chilled Ancestor. The marinade ingredients are blended and stirred into the cooled pearls. Hemp seeds 100 g shelled hemp seeds. Place the shelled hemp seeds on a dry frying pan and toast over a medium heat until the seeds are light brown. Rub the seeds into a bowl and leave to cool.

Serving Pour the cold soup into a bowl and layer the marinated pearls and hemp seeds on top. You can add sliced cucumbers and radishes, garlic flowers.

Which beer to choose? Who eats soup with a beer! That’s probably what you just thought, but you won’t believe how closely Ancestor and a sip of refreshing soup complement each other. And for those with a decidedly crefty taste , it’s time to meet Pēteris Apinis.

BURNT CHEESECAKE WITH RHUBARB PUREE AND FRESH BERRIES

Dew

350 g cream cheese
350 g whole milk quark
210 g sugar
440 g sweet cream
45 g sour cream (fattest)
5 gb of eggs
35 g flour
The cake must be baked the day before serving.

Rhubarb puree

1 kg rhubarb
250 ml pomegranate juice
150 g sugar
10 g crushed cardamom seeds

Burnt cottage cheese cake

Preheat the oven to 250 C in grill mode. Put all the ingredients, except the flour, into the jug of a blender and blend. Add the flour and blend until smooth. I recommend enjoying a chilled Mugli with the cake. Line a baking sheet with baking paper and grease it with a piece of paper towel moistened with oil. Pour the cake mixture into the tin through a sieve and bake for 20 minutes. The centre should be slightly shaky and the top blackened, this is the time when it is allowed to brown. Leave the cake in the fridge overnight. Serve with rhubarb puree and fresh garden berries.

Rhubarb puree

Place the peeled and sliced rhubarb in a pan with the pomegranate juice, cardamom, sugar. Cook over low heat until the liquid resembles syrup. The mixture shall be thickened. Cool and refrigerate the puree.

Which beer to choose? The cheesecake that melts slowly in your mouth is literally screaming on your tongue to be introduced to Mowgli, a tropical juice. But the category of people who are always looking for gingerbread will love the scene conjured up by the presence of the Gravedigger.