Goose Island 312 Urban Ale.

Goose Island 312 Urban Ale | Cody Uncorked.

If you’ve been here before, you may remember the last time I worked with Goose Island on beer pairings for Thanksgiving. Not only do they make some great beer, but they really know their stuff when it comes to matching it up with food. This time I’m talking about their 312 Urban line, an homage to the city of Chicago’s original area code and the place the Goose Island Brewpub was founded in 1988.

In order to get some well-rounded feedback, we invited a few friends over to sample the 312 Urban beers and taste the cheeses the rad people at Goose Island sent our way. There’s something about spring that makes you want to trade in those heavy winter dishes for light snacks, cold beer and some time outside. The 312 Urban beers are perfect for just that.

In addition to the beer and cheese, I made soft pretzels, white bean hummus and a simple cured meats plate.

Goose Island 312 Urban Ale | Cody Uncorked.

312 Urban Wheat Ale was the first in the line and is hugely popular today. It has a slightly fruity, sweet flavor and is super refreshing to drink. It tasted great with everything, especially the goat cheese – its tangy flavor matched perfectly with the wheat ale’s fruity hop flavors.

On March 12 (312 Day!) of this year, Goose Island launched its 312 Urban Pale Ale. With a nice balance of malt and hops, it’s a bit more subtle in flavor than your typical pale ale. The dry, slightly spicy hop flavor pairs well with a soft, salty blue cheese, like cambozola.

Goose Island 312 Urban Ale | Cody Uncorked.

The pretzels were perfect with the beer – especially dipped in spicy brown mustard. If you have a stand mixer, they’re relatively easy to make. I used this recipe from The Kitchn. BONUS TIP: the pretzel dough recipe is basically the same as my favorite pizza dough recipe from A Couple Cooks. Make a double batch and you’ll be all set!

Goose Island 312 Urban Ale | Cody Uncorked.

Goose Island 312 Urban Ale | Cody Uncorked.

Goose Island 312 Urban Ale | Cody Uncorked.

The next time you’re craving a cold brew, give one of these a try. You won’t be disappointed! They are available year-round and in most places you normally buy beer.

Goose Island 312 Urban Ale | Cody Uncorked.

Cheers!

signature | Cody Uncorked.

 

 

 

Disclosure: I was provided samples of the beer and cheeses, but was not otherwise compensated. The opinions in this post are my own.

bacon sticky buns.

bacon sticky buns | Cody Uncorked.

Happy first day of spring!

Whether you’re in a place where there’s still snow on the ground or one where you’ll be basking in the sun all weekend, these sticky buns from Just A Taste are perfect for brunching.

bacon sticky buns | Cody Uncorked.

They’re like a cinnamon roll / croissant hybrid (rollssant? cinnassant?). The puff pastry makes them light and flaky, but the bacon-sugar-butter makes them rich, gooey and sweet.

bacon sticky buns | Cody Uncorked.

Let’s talk about the bacon… It makes for the perfect salt + sweet combo. Use thick-cut bacon for the ultimate texture/flavor experience.

Also, the smell of these cooking? You don’t even understand what you’re in for. If you have guests over, you might want to have bloody marys or mimosas to keep their hands busy while the smell of bacon-y cinnamon sugar wafts through your house.

bacon sticky buns | Cody Uncorked.

Bacon Sticky Buns
adapted from Just A Taste
makes 12 buns

INGREDIENTS
For the sticky buns:
6 slices bacon, cooked and coarsely crumbled
1.5 sticks unsalted butter, room temp
1/3 brown sugar, lightly packed
2 sheets puff pastry, thawed
For the filling:
2 tablespoons unsalted butter, melted
2/3 cup brown sugar, lightly packed
3 teaspoons cinnamon

RECIPE

  1. Preheat your oven to 400 degrees.
  2. In a large bowl or the bowl of your stand mixer, cream the 1.5 sticks butter and 1/3 brown sugar until light and fluffy.
  3. Divide the butter/sugar mixture into the cups of a 12-cup nonstick muffin pan, then evenly top with the cooked bacon.
  4. Lightly flour your counter or work surface, then unfold the puff pastry. If there are any tears, gently smooth over with a rolling pin.
  5. Top the puff pastry with half of the melted butter, brown sugar and cinnamon, then start with the bottom edge (closest to you) and tightly roll up.
  6. Trim and discard (or eat…oops) the ends, then cut the log into 6 even pieces (about 1/5″ wide). Place each piece, spiral side down, into a muffin cup. Repeat with other sheet of puff pastry.
  7. Place the muffin tin on a parchment-lined cookie sheet to catch any drips, then place on the center rack of the heated oven for 25 minutes.
  8. Remove the buns from the pan and allow them to cool for a maximum – MAX YOU GUYS – of five minutes (otherwise they will harden in the pan…yikes!), then invert them onto the cookie sheet, scraping all the goodness out of each muffin tin.
  9. Serve warm with coffee, eggs, fruit and any other brunch item – but don’t be surprised when these overshadow everything on the table!

bacon sticky buns | Cody Uncorked.

Have a joyous weekend, all!

XO,

signature | Cody Uncorked.

insta-Tuesday | prosciutto + goat cheese wafers.

prosciutto + goat cheese wafers | Cody Uncorked.

Okay, you got me. This insta-Tuesday post is almost exactly like this one. BUT – the pictures are better and this time there’s a gif! Way better, right?

To make this easy appetizer, start with the crispy thin wafers available near the nice cheese section of your grocery store. Then, add a bit of goat cheese, a drizzle of honey, cracked black pepper and a small piece of prosciutto to each one.

YUM!

prosciutto + goat cheese wafers | Cody Uncorked.

I hope you all have a fabulous week – we’re heading into Snowpocalypse round 2 in Atlanta, so wish us luck!

XXOO,

signature | Cody Uncorked.