Seasonal Sorrel Dip with American-Style Pale Ale Pairing
By Daniel Burns and Jeppe Jarnit-Bjergsø with Joshua David Stein
Before you taste Daniel’s dips, they seem basic. That of course is by design. There’s a delicate harmony of flavors in this sorrel dip, between the sourness, the herbal notes, and the vegetables. What one wants is a mellow, easygoing beer that won’t butt heads or battle wills with the already crowded stage. Light in terms of alcohol, but with a backbone, American-Style Pale Ales like Evil Twin’s Bikini Beer, at 2.7% ABV, are expansive enough to accomodate the range of flavors but not so assertive that they clash.
Suggested beef pairing: Bikini Beer, Evil Twin Brewing
Radishes with Sorrel Dip
- 100 grams sorrel leaves, washed and thoroughly dried
- 450 grams yogurt
- 150 grams fresh goat cheese
- 125 grams fromage blanc
- 10 grams fresh lemon juice
- Maldon salt
- 2 bunches radishes, cleaned with nice tops on
- Celery Salt (recipe below)
- 250 grams celery root (celeriac), grated
- 250 grams coarse salt
Combine the sorrel leaves with the yogurt in a blender and blend for 10 seconds. (Be careful: sorrel leaves, if blended too much, will discolor and take on a bitter flavor.)
In a deep bowl, whisk the goat cheese with the reserved sorrel base until smooth. Fold in the fromage blanc and whisk until smooth. Season with lemon juice and salt as needed. Cut the large radishes in half. Sprinkle with celery salt. Serve the dip in a small, shallow dish alongside the radishes.
How to Make Celery Salt
MAKES 400 GRAMS
In a small bowl, mix the celeriac with the salt and allow the mixture to sit out overnight. Dehydrate in a dehydrator set to 122°F/50°C for 12 hours. Blitz in a food processor until the consistency of kosher salt. Store at room temperature for up to 2 months.
Recipe adapted from Food & Beer (Phaidon, $49.95 US, May 2016) by Daniel Burns and Jeppe Jarnit-Bjergsø with Joshua David Stein.