To make these cheesy and chivey beer scones, preheat oven to 425°F.
Sprinkle a baking sheet with flour (I just used parchment paper).
Whisk first 3 ingredients in large bowl. Stir in chives and cheese.
Whisk 3/4 cup witbier, 1 egg, oil, and mustard in small bowl. Gradually add beer mixture to dry ingredients, tossing until moist clumps form and adding more beer by tablespoonfuls if dough is dry (I ended up using a little more than a cup of beer).
Turn dough out onto lightly floured surface; knead just until dough comes together.
Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. Whisk remaining egg in small cup; brush over scones. Sprinkle with sesame seeds.
Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool scones on sheet 5 minutes. Transfer to basket.
Barracho Beans (beans cooked with beer) are pinto beans cooked low and slow for seven hours in a rich beer broth, stuffed with crisp bacon, tomatoes, jalapeños and onions.
This recipe from the new cookbook Brew Food: Great Beer-Inspired Appetizers, Main Courses, and Desserts, features Avant Garde, a clean, well-balanced ale that has comforting flavors of biscuits, caramel, and fresh-baked bread. The relative crispness and medium body of this beer is a great counterpoint to the richness of the lamb.
Recipe author Brandon Hernández says the dried fruit, caramel, nutmeg and subtler chocolate notes of abbey dubbels, specifically The Lost Abbey’s Lost and Found Ale, pair exceptionally well with this dish. Another obvious pairing would be the chocolate stout you use to create the mole, which would emphasize the chocolate flavors even more.
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