Brews and food seem to be the magic words for summertime menu pairings to boost your patio and bar business. The Soyfoods Council offers a selection of small plates recipes for warm weather menus. If you’re looking for out-of-the-ordinary globally inspired appetizers, consider beer-friendly choices such as Chipotle Peach Tostada Bites; Leek, Feta and Sausage Strudel; and Tempeh Bites with Curried Peanut Sauce.
Versatile soyfoods such as tofu, tempeh and textured soy protein (TSP) offer flavor, texture, and nutrition benefits. One serving of soyfoods offers from 7 to 15 grams of protein. As a plant protein, soy provides all the essential amino acids plus a protein quality comparable to animal protein. However, soyfoods are low in saturated fat, and contain no cholesterol.
Chipotle Peach Tostada Bites feature the summery taste of peaches, jalapeno, red onion, and lemon juice in a peach salsa. For this appetizer, whole wheat flour tortillas are cut into wedges and baked until crispy. They’re topped with a chipotle TSP (textured soy protein) filling, flavored with cumin, chipotle, and garlic. The tostada bites are finished with a dollop of peach salsa. Experiment with various lagers to pair with this appetizer.
Beer is a great match for summertime menus—pair it with small plates offerings such as Leek, Feta, and Sausage Strudel. The phyllo dough strudel is robust yet simple to make, with leeks and soy sausage baked with feta. The mixture is seasoned with thyme and oregano, just waiting to be paired with craft-brewed beer.
Other beer-friendly appetizers include Tempeh Bites with Curried Peanut Sauce. Indonesian-inspired flavors add pizzazz to tempeh cubes that are braised in a sweet and spicy marinade flavored with soy sauce, sherry, rice vinegar, ginger and garlic. The tempeh bites are served with an accompaniment of curried peanut sauce—a combination of flavors that call out for a cold glass of beer. Try it with IPA (India Pale Ale) or a lager.
On the Soyfoods Council website you’ll find more appetizer recipes, along with instructional videos, research and nutrition information, and free resources for foodservice operators. Visit www.thesoyfoodscouncil.com.
Leek, Feta and Sausage Strudel
This easy appetizer comes courtesy of Steven Petusevsky, chef/owner of Chef Steve’s Carried Away Cuisine in Deston Florida. Leeks and soy sausage
are wrapped in strudel dough, sprinkled with feta cheese, and seasoned with thyme and oregano. The strudels can be made and stored in the freezer,
then baked for an easy party item. Phyllo dough can be found in the freezer section of most supermarkets.
- 2 tablespoon of olive oil
- 4 cups sliced leek
- 1/2 teaspoon dried thyme or 1 teaspoon fresh minced thyme
- 1 teaspoon oregano
- 1 (14-ounce) sausage-style soy crumbles
- 1 cup feta cheese, crumbled
- 10 sheets of 11-inch long phyllo dough
- vegetable cooking spray
1. Preheat oven to 350 degrees.
2. Heat oil in large nonstick skillet over medium heat; add leeks, soy crumbles, thyme, and oregano. Sauté 10 minutes.
3. Arrange a sheet of phyllo dough on the counter. Spray lightly with vegetable cooking spray. Repeat this process until the five sheets are stacked up. Spread half the leek mixture across the phyllo in a 2-inch wide strip from left to right, approximately 2 inches from the side closest to you. Sprinkle with half the feta cheese.
4. Fold in the ends and roll up the strudel. Moisten the seam with a bit of water to seal. Arrange on a baking pan with the seam side down. Spray the top of the strudel with vegetable cooking spray. Repeat with remaining ingredients. Bake for 25 minutes until golden brown. Slice and serve.
Yield: 2 strudels, 8 slices each. Serving size: 2 slices.
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