In the October 2012 issue, writer Rob McCorkle takes readers on a Central-Texas brewpub trek. We’re intrigued by beer’s populatity both as a beverage and as an ingreient in food: Beers that are light in style (pilsners and wheat beers, for example) complement lighter-tasting foods, but also serve as the perfect foil for things like fried chicken and Tex-Mex. Darker, heavier beers go well with steaks, sausages, and other substantial foods—and even chocolate. Beer used in cooking often takes advantage of beer’s tenderizing qualities, and also of its mild leavening effect, thanks to the yeast used in brewing. Of course, a good beer also adds flavor. Here’s a tried-and-true onion quiche (zwiebel kuchen) recipe from the Fredericksburg Brewing Company.
Zwiebel Kuchen (Onion Quiche)
Bake pastry at 375 degrees until half done (about 10 minutes). Brown bacon, crumble, and set aside; save bacon grease for another use or discard. Sauté onions in butter until translucent. Add beer and seasonings to saucepan, then reduce over low heat until no liquid remains. Cool. Combine onions and cheese; place in pastry shell. Mix eggs and half-and-half, pour over onion-cheese mixture, and top with bacon. Bake at 325 degrees for 30-35 minutes, or until set in the center.
From the September 2012 issue.