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When it comes to summer cocktails, why should wine and spirits have all the fun?

Andrea Buckett dropped by the Your Morning kitchen with three thirst-quenching beer cocktails and snack combinations ideal for any summer gathering.

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GINGER BEER SHANDY WITH JERK CHICKEN WINGS

Ginger Beer Shandy

WHAT YOU NEED

  • 1 oz dark rum
  • 1 tsp fresh lime juice
  • 3 oz ginger beer
  • 5 oz red stripe
  • Garnish: wedge of lime

WHAT YOU DO

  1. Fill a beer stein 1/3 full of ice. Pour in rum, lime juice, ginger beer then slowly stream in the red stripe.
  2. Stir gently with a long spoon. Garnish and serve

Crispy oven-baked Jerk Chicken Wings

WHAT YOU NEED

  • 2 lbs chicken wings
  • 2 tsp coarse salt
  • 2 tsp baking powder
  • 2/3 cup jerk marinade  
  • 1 tbsp butter  

WHAT YOU DO:

  1. Pat the chicken wings dry with a paper towel and place in a large bowl.
  2. Sprinkle wings with salt and baking powder, then toss to coat well.
  3. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Place the chicken wings on the rack and put pan in the fridge, uncovered, for at least 8 hours, but up to 24.
  4. Preheat oven to 450F.
  5. Place the wings in the oven and cook for 20 min.
  6. Flip the chicken wings after 20 min, then put them back in the oven for another 20 min or until the wings are brown and crispy.
  7. Pour the jerk marinade into a small pot over medium-low and bring to a simmer, cooking for about 5 min. Stir in the butter and cook for another 2 min.
  8. Remove the chicken wings from the oven and place in a large mixing bowl. Pour the hot jerk marinade over top and toss to coat.
  9. Return wings to the pan, and place back in the oven for another 5 min, until marinade caramelizes slightly. Serve with veggie sticks or coleslaw. Tip: If you're not up for the extra time this method takes, simply cook your wings in the oven and toss them with the jerk marinade.

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RED EYE WITH MAPLE-CHILI BACON WITH PEANUTS

Red-Eye

WHAT YOU NEED

  • ½ cup tomato juice
  • 6-8 oz lager
  • 2-3 dashes of tobacco
  • Lime wedge
  • Caesar rimmer
  • Garnish: pickles or olives

WHAT YOU DO

  1. Rim the stein with lime and then roll it in the Caesar rimmer. squeeze the lime into the class.
  2. Fill the stein 1/3 full of ice. Add tomato juice then slowly stream in the lager.
  3. Add Tabasco to your liking.
  4. Garnish

Maple-Chili peanut bacon

WHAT YOU NEED

  • 10 slices bacon
  • 4 tbsp maple syrup
  • ½ tbsp chili powder
  • 3 tbsp chopped peanuts

WHAT YOU DO

  1. Preheat oven to 350 Line a baking sheet with parchment paper.
  2. Lay your bacon on the baking sheet.  
  3. Use a pastry brush to coat the bacon with maple syrup. Flip the bacon and repeat on the other side.
  4. Sprinkle each slice of bacon with chili powder.
  5. Sprinkle each piece of bacon with peanuts and use your fingers to press the peanuts into the bacon.
  6. Place in the middle rack of the oven and cook for 25-35 min.  Bacon should be well done but will be gooey from the maple syrup.
  7. Remove bacon from oven and place each slice carefully on a cooking rack.
  8. Serve

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APEROL BRITZ WITH CICCHETTI

Aperol Britz

WHAT YOU NEED

  • 1.5 oz.  Aperol
  • 1 oz. orange juice
  • 8 oz. Hoegaarden
  • Garnish: Orange rind and orange slice

WHAT YOU DO

  • Fill a highball 1/3 full of ice, add Aperol, orange juice and slowly stream in the beer.
  • Stir gently with a long spoon or chopstick.
  • Garnish

Marinated mushroom and spicy mortadella chicchetti

WHAT YOU NEED

  • 2 tbsp seasoned rice vinegar
  • ¼ cup canola oil
  • 1 tbsp honey
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • ½ tsp chili flakes
  • ¼ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • 227 white mushrooms, trimmed and halved
  • 1 baguette
  • 200 grams spicy Mortadella

WHAT YOU DO

  1. Add the rice vinegar, canola oil, honey, garlic, oregano, onion powder, salt and pepper into a bowl and stir to combine.  
  2. Add in your mushrooms and toss well to coat.
  3. Cover and refrigerate for a minimum of one hour up to 3 days.
  4. Once ready to assemble, cut the baguette into ½” slices.
  5. Brush the baguette with some of the liquid from the marinated mushroom.
  6. Cut the Mortadella into pieces and place a couple pieces on each baguette slice.  
  7. Top with a mushroom half.
  8. Serve