Each Friday, this list will track five of the best things Heavy Table’s writers, editors, and photographers have recently bitten or sipped. Have a suggestion for the Hot Five? Email firstname.lastname@example.org.
Fried Cheese Curds from Brooks High Beer Battered
Brooks High Beer Battered food truck, a newcomer on the scene, is beer-battering ginormous, ethereally fluffy cheese curds that will make you feel threatened by their sheer monumentality. Show those delicious curds who’s boss by eating them. They’re delicious.
[Debuting on the Hot Five | Via Twitter by Peter Sieve]
Triple sec is the weakest link in the classic margarita — not a mistake, of course, but definitely replaceable. Try subbing in Licor 43, the Spanish vanilla-and-spices liqueur. Build your margarita at a 3:2:1 ratio (plato tequila:Licor 43:lime juice), salt the rim, shake it with ice, and you’re in business for the rest of the summer.
[Debuting on the Hot Five | Submitted via Instagram by James Norton]
Cherry Buckwheat Crepes
Seasonal, classic, delicious, and gluten-free, cherry buckwheat crepes are one of the most elegant ways to take advantage of the region’s short-but-glorious cherry season. Get cooking!
[Debuting on the Hot Five | Submitted from a collection of recipes by Jane Rosemarin]
Sticky Rice Beer at Urban Growler
Hold up: this may be the ideal summer beer. This light brew’s brimming with all the fruity flavor of sticky rice with mango, but none of the cloying sweetness. Take a swig; let it wash over your tongue in waves: first the fruity, bright taste of the mango and coconut, then the earthy, mild sweetness of the rice. Forget dessert. Grab a growler, grab your friends, and enjoy what little summer we Minnesotans have!
[Debuting on the Hot Five | Submitted by Maja Ingeman]
Lobster Mac and Cheese at Bradstreet Neighborhood Craft House
The lobster macaroni and cheese at the revamped Bradstreet Crafthouse is everything that mac ’n’ cheese should be. The pasta is cooked slightly past al dente and has huge chunks of lobster and a flavorful sauce that makes the plate complete. I wouldn’t change the dish one bit.
[Debuting on the Hot Five | Submitted by Paige Latham]