EAT WITH BEER. SUMMER SOLSTICE

The celebration of Summer Solstice (Jāņi) is not a sedentary affair filled with eating. It is a time for movement. Therefore, this year, let's set aside the pastries and shashlik. Let us instead consider meals that can be swiftly taken from the table or sipped from a bowl, enabling us to plunge back into the festivities of the shortest night of the year.

RECIPES:

GRILLED FISH WITH GREEN PEA SALAD

You will need

• • • • 1 fish (any type you catch will do), ideally weighing 1 to 2 kg
      • 1 wooden plank, wide enough to lay the fish flat
      • 10 g chives
      • 10 g dill
      • 10 g parsley
      • 10 g garlic powder
      • 10 g sage
      • Zest of 1 lemon, grated
    • 10 g salt
    • 10 g freshly ground pepper
    • Birch sap syrup and Bundle of herbs tied together to use as a brush.

 

Green Peas with Mint

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

Fish preparation

Build a Fire: Start a fire large enough to be seen by your neighbors.
Cooking time will depend on the size of the fish you caught. The rest is straightforward. Chill plenty of beer in advance; I recommend Sober forest.
Prepare the Plank: Soak the wooden plank in water to prevent it from burning while grilling the fish.
Clean the Fish: Scale the caught fish, cut it open along the back, and remove the entrails. Pat the fish dry with a paper towel.
Finely chop the herbs and mix them with salt, pepper, garlic powder, and lemon zest.
Rub the herb mixture on both sides of the fish and let it rest in a cool place for an hour.
Grill the Fish: Place the fish on the soaked plank and secure it with wooden pegs, making holes for the pegs with a knife. Position the plank next to hot coals or a small flame.
After 10 minutes, use the herb bundle to brush the fish with birch sap syrup. Repeat after 5 minutes.
Continue grilling until the fish is cooked, sipping a light beer leisurely. Cooking time will vary depending on the type and weight of the fish and the heat of the fire.
Squeeze lemon juice over the fish before serving.

 

Green Peas with Mint

Melt the butter in a pan and add the crushed garlic cloves. Add the green peas and heat them through.
Finely chop the mint leaves and add them to the hot peas. Season with salt and pepper to taste.
Mix the peas with the spinach.
Serve alongside the grilled fish.

Which beer to choose?
If you plan to drive during or after the celebration, the non-alcoholic beer Skaidrais mežs pairs wonderfully with the fish. For a more indulgent celebration, ask for the summer release from Labietis – Luija XVIFerdinand, aged in bourbon barrels, will add a blissful presence to your meal.

 

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

For the Kefir Soup

• 2 long, unpeeled cucumbers
• 2 garlic cloves
• 1 liter kefir
• 1 sprig of mint
• 1 sprig of green basil
• 100 g dill
• 50 g parsley leaves
• 100 g olive oil
• 100 g spring onions
• 80 g apple cider vinegar
• Salt to taste

Preparation

Cut the cucumbers into large pieces, roughly chop the herbs, and place everything in a blender with the remaining ingredients. Blend for at least 5 minutes. If it doesn't all fit at once, blend in batches.
Strain the blended mixture through a sieve, taste, and adjust seasoning with salt or other spices as needed.
Refrigerate until ready to serve.
 

For the Pickled Pearl Barley

• 100 g pearl barley
• 1/2 onion
• 40 g apple cider vinegar
• 10 g sugar
• 20 g honey
• 2 g salt
• 1 handful of sorrel
• 1 chili pepper

Preparation

Rinse the barley thoroughly and cook as directed on the package.
Drain and let cool.
While the barley cools, enjoy a chilled Sencīti.

Blend the marinade ingredients and mix with the cooled barley.

Hemp Seeds

You will need 100 g shelled hemp seeds.
Place the shelled hemp seeds in a dry pan and toast over medium heat until they turn light brown.
Transfer the seeds to a bowl and let cool.

Serving

Pour the chilled soup into bowls. Top with the pickled barley and toasted hemp seeds.
Optionally, add slices of cucumber and radish, and garlic flowers for garnish.

Which beer to choose?

Who drinks beer with soup? You might think that, but you won't believe how well a sip of Sencītis complements a refreshing bowl of soup. For those who prefer robust flavors, it's time to get acquainted with Pēteri Apini.

BURNT CHEESECAKE WITH RHUBARB PURÉE AND FRESH BERRIES

For cheesecake you will need

• 350 g cream cheese
• 350 g full-fat cottage cheese
• 210 g sugar
• 440 g heavy cream
• 45 g sour cream (the richest available)
• 5 eggs
• 35 g flour
• The cake should be baked the day before serving.

Rhubarb Purée

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

Cheesecake preperation

Preheat your oven to 250°C (grill setting).
Place all ingredients except the flour into a blender and blend until smooth. Add the flour and blend until fully incorporated. Enjoy a chilled Maugli while preparing.
Line the entire cake pan with parchment paper and grease it with a paper towel moistened with oil. Pour the batter into the prepared pan through a sieve and bake for 20 minutes.
The center should be slightly jiggly, and the top should be blackened—this is the one time burnt is good!
Leave the cake in the refrigerator overnight.
Serve with rhubarb purée and fresh garden berries.

Rhubarb Purée
Peel and chop the rhubarb. Place it in a pan with pomegranate juice, cardamom, and sugar.
Simmer: Cook on low heat until the liquid reaches a syrup-like consistency.
Blend the mixture until smooth.
Cool the purée and store it in the refrigerator.

Which beer to choose?

The slowly melting cheesecake practically begs to be paired with Maugli , a tropical juice. For those who love the taste of burnt gingerbread, Kaprača will provide a delightful accompaniment.