tipsyculinaryqueen

Sweet Potato Bacon And Beer Salad With Maple Tarragon Basil Yogurt Dressing

 

 

 

 

 

 

 

 

 

 

 

Sweet potatoes have a natural sweetness that helps them pair perfectly with smokey bacon and beer is great with salty food. To me, mayonnaise just didn't gel with this recipe so I chose a creamy yogurt base instead.

 

 

 

 

 

 

 

 

 

 

 

The sugary maple and herbs lend a tantalizing flavor that wraps the whole dish up into one unique potato salad!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It's fascinating how each beer offers its own distinct characteristic to food. I've been enjoying some of the different pumpkin beers on the market.

 

 

 

 

 

 

 

In this salad I'm experimenting with Dogfish Punkin Ale. I've played around with Dogfish brews before like with this herbal blend in these Shrimp Fajitas! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can use beer to deglaze your onions just like you would wine or liqueur. If you don't have pumpkin use another kind that you like or have on hand.

 

 

 

 

 

 

 

 

 

 

 

When you think beyond the traditional white potato, mayo salad you can develop some really interesting combinations!

 

 

 

 

 

 

 

Ingredients

 

1 tablespoon olive oil

1/2 sweet onion

1/2 teaspoon salt

1/4 cup Dogfish Punkin Ale

2 medium sweet potatoes, cut into bite sized cubes

1 container Chobani Greek yogurt

1/3 cup fresh basil

1 tablespoon fresh tarragon

1 tablespoon maple syrup

2 pinches salt

1/4 teaspoon pepper

5 slices cooked bacon, chopped (reserve a little to garnish right before serving)

 

Directions

 

Heat oil in a medium skillet. Slice onion into rings. Add to pan along with salt. Cook, stirring occasionally to keep rings separated as much as possible. When onions start to turn brown and caramelize, after about 20 minutes pour beer in and turn heat up some to burn alcohol off. Remove from pan and place onto a plate to cool.

 

While onions are cooking, place potatoes into a sauce pan and cover with water. Bring to a boil and cook until fork tender, about 10 to 15 minutes. Keep an eye on them as they cook quicker than regular potatoes. Drain well and dump into a mixing bowl.

 

While the potatoes and onions are cooking, whisk together next 6 ingredients. Blend dressing, caramelized onions, and bacon into the warm potatoes. Toss gently so you do not break them up. Garnish the main serving bowl or the individual plates.

 

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Salmon, Cherry, Hazelnut, And Feta Salad With A Red Wine Apple Mint Vinaigrette

 

 

 

 

 

 

 

 

 

 

 

I love salads. They can be a healthy first course or a hearty main meal. I crave a plate of crisp seasonal vegetables layered with satisfying protein and crunchy nuts. And on a hot day nothing beats the cool snap of fresh veggies, especially when they're dripping in a sharp red wine vinaigrette dressing.

 

A salad like this deserves the velvety buttery Boston lettuce.  I like the way it forms little cups around the sides of the bowls to support this original collection of ingredients. When you tear a shred of lettuce, gather a chip of salmon, a bit of feta, a cherry half, and a piece of sweet zucchini into your mouth, the wine vinaigrette swims across your tongue. The fish dissolves, the vegetables are crisp, and the whole hazelnuts pop between your teeth.

 

The surprise ingredient is