When you think of food and beer pairings, your mind may wander to pizza, pretzels and burgers. However, Daniel Burns and Jeppe Jarnit-Bjergsø of Tørst and Luksus in Brooklyn go against this mentality with many of their elevated, elegant food and beer pairings, which showcase the wide range of dishes that pair well with beer.
This creamy dip combines tangy yogurt and goat cheese with sour fresh sorrel and lemon juice, and gets topped with garlicky bread crumbs. The kicker: an earthy celery salt that's sprinkled on top of spicy radishes. Burns and Jarnit-Bjergsø recommend you enjoy this dish with a Bikini Beer from Evil Twin Brewing—and we can vouch that it's a perfectly crisp, refreshing pairing.
To learn more, read "Why You Gotta Be So Brewed?"
Sorrel Dip with Celery SaltRecipe adapted from 'Food & Beer,' by Daniel Burns and Jeppe Jarnit-Bjergsø (Phaidon Press)
Yield: 3¾ cups
Prep Time: 10 minutes, plus cooling time
Cook Time: 50 minutes
Total Time: 1 hour, plus cooling time
For the Celery Salt:
½ cup (2 ounces) coarsely grated celery root
2 tablespoons flaky sea salt
For the Bread Crumbs:
1 cup olive oil
4 garlic cloves
4 slices (4 ounces) light rye bread, crusts removed
Kosher salt, to taste
For the Sorrel Dip:
2 cups (2 ounces) packed sorrel leaves
1 cup Greek yogurt
½ cup fresh, room-temperature goat cheese
¼ cup fromage blanc
1 tablespoon lemon juice
Kosher salt, to taste
Breakfast radishes, for serving
Celery salt, for garnish
1. Make the celery salt: Preheat the oven to 300º. On a baking sheet, spread the grated celery root in an even layer. Transfer to the oven and bake until the celery root is completely dry and slightly golden, 30 minutes. Let cool completely, then transfer to a spice grinder with the flaky sea salt. Grind into a smooth powder.
2. Make the bread crumbs: Increase the oven temperature to 350º. In a small saucepan, combine the olive oil and the garlic cloves over medium heat. Cook until the garlic is golden and tender, 8 to 10 minutes. Using a slotted spoon, transfer the garlic to a food processor with ¼ cup of the garlic oil, the rye bread and salt. Pulse into coarse crumbs, then transfer to a baking sheet. Bake until golden brown, 10 to 12 minutes, then let cool completely.
3. Make the sorrel dip: In a blender, combine the sorrel leaves, yogurt and goat cheese, then blend until smooth. Transfer to a medium bowl and fold in the fromage blanc and lemon juice. Season with salt, then transfer to a serving bowl and garnish with the bread crumbs.
4. Serve the dip alongside the breakfast radishes garnished with celery salt.
Grilled Asparagus with Apricot and Pine Nut Romesco →
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