The Heirloom Restaurant and Black Creek Brewery are located side-by-side on Depot Street in Uptown Roxboro. Therefore, it is only fitting that they get together for the holidays to bring interesting fair to their patrons. Kyle Wilkerson, the executive chef and co-owner worked with Mike Lagaly at Black Creek Brewery to bring us Beer Grain Naan and Roasted Pepper Yogurt for dipping!
Beer Grain Naan
1/2 teaspoon dry active yeast
1 teaspoon white sugar
3/4 cup warm water
3 cups all-purpose flour
2 teaspoon kosher salt
3/4 cup plain Greek yogurt
1/2 cup spent beer grains from Black Creek Brewery
1 teaspoon minced garlic
To make 6 appetizer sized portions, combine yeast, sugar and water in a bowl, mix well and set aside until foamy, 3-4 minutes. Next add the salt and yogurt to the yeast mixture and mix until blended. Combine all other ingredients and knead until you form a dough ball. Store the naan dough in a greased bowl until ready to portion and grill.
When ready, have grill at medium heat and portion bread into 6 equal pieces and flatten to about 1/4 inch thick. Lightly oil each side of the naan and grill about 4-5 minutes per side until done. Serve warm.
Roasted Pepper Yogurt
1 1/2 cups plain Greek yogurt
1/3 - 1/2 cup red pepper puree, find a local farmer and roast, peel and seed
1 1/2 teaspoon kosher salt
Dash cayenne pepper
Juice of 1/2 a lime
1/4 cup minced fresh cilantro
Combine all ingredients and refrigerate until ready to use. Serve with lime wedges, flake salt and extra pepper puree. This will make about 2 ½ cups and keeps in a refrigerated airtight container for 5-6 days.
Don’t forget to stop by Black Creek Brewery at 111 Depot Street in Roxboro to pick up a growler of microbrew to enjoy with this great appetizer. www.Facebook.com/blackcreekbrewing www.HeirLoomRoxNC.com