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St.
Patrick Day Cooking with Beer
Come
on down and get all the ingredients to
make your St Patty's day xtra
Green !
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AWESOME
BEER RECIPES:
It's not
just for breakfast anymore !
An Introduction to Cooking with Beer
From Bryce Eddings,
Your Guide to Beer.
As a homebrewer I must confess that more food has would up in my beer recipes than beer in my food recipes. That's curious as I love to cook as much as I love to brew but somehow it rarely occurs to me to slosh a little beer into my concoctions. That's not to say that I've never done, I just don't do it as much as I should.
It just makes sense to cook with beer. Beer has more in common with a lot of the food that we eat than does that other popular cooking beverage, wine. It contains grain (barley), herbs (hops), water and yeast. Adding beer to a recipe can really change the character of the dish. It can enhance particular ingredients, help blend the flavors of the dish, or just add that little zing that your meal might be lacking.
Don't be afraid to experiment when cooking with beer.
Naturally we've all heard of beer batter and the recent grilling phenomenon, the beer can chicken, but you really need to try to think outside of that box. A nice start is with a loaf of beer bread. Most cookbooks have a recipe for one but it's really not necessary. Just replace some or all of the liquid in a bread recipe with beer. Or try other things such as deglazing with beer, a sort of of coq au beer, add beer to stew … you get the picture.
There are a few things to remember when experimenting with beer. As with any other liquid, when you cook with beer you will almost always reduce some or most of the liquid away which will magnify its flavors. For instance, if I were to make a brown gravy using beer instead of broth or water I would opt for something like a sweet stout with little hops bittering because I don't want bitter gravy.
Another point is that, as any homebrewer can tell you, the delicate aromas of your favorite beer will be lost if you boil it for very long. Many beers are prized for the hops in the nose. This aroma results from the oils of the hops cone which quickly dissipate when boiled. So if you're going for that hops aroma in, say a soup, try a splash of your favorite IPA after reducing the heat. If you're going for the deep rich flavors of a darker beer in a stew, add it at the beginning and boil it with the rest of the ingredients that you normally would. The mellow sweet and roasted flavors of the barley will stay with the stew and blend with the flavors of the other ingredients.
Never cook with a beer that you wouldn't drink. If it doesn't appeal to you as a beverage, chances are it wouldn't appeal to you in a recipe.
The most important point is to experiment, experiment, experiment. Virtually any recipe that calls for a liquid of any sort could be replaced with beer. Think it through, though. A Berliner Weise probably wouldn't work for that bread recipe I mentioned earlier but it might be just the thing to brighten up a stir fry.
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Sauerkraut and Brats with Beer
From Bryce Eddings,
Reader Patsy Walton shared this great recipe for sauerkraut and brats with beer. My beer suggestion would be a dark German lager - bock, doppelbock, dunkel or, for a real twist, a rauchbier. Serve it with the same beer that you used in the recipe and some baked beans. Guten
Appetit!
INGREDIENTS:
1 large jar of Sauerkraut - drained
1 large sweet onion - chopped
8 slices bacon
1/4 cup brown sugar
4 bratwursts, sliced thick
1 dark beer
PREPARATION:
In large skillet, cook bacon til crispy. Remove, drain, and crumble. Add chopped onion to bacon grease, and saute on low/medium heat until soft. Add drained sauerkraut. Sprinkle crumbled bacon on top, then stir in with brown sugar, and beer.
Cover and simmer about 10 minutes. Add sliced sausage on top. Cover and simmer on low about 20 minutes until the brats are cooked. Serve and enjoy!
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| Brisket Braised in Beer Recipe
Ingredients:
3 thinly sliced onions
6 boiling potatoes, cut into 1-inch pieces
4 slices chopped bacon
4 (12 ounces each) bottles beer (not dark)
2 Tbsp unsalted butter, softened but not melted
6 carrots, cut crosswise into 1 1/2-inch pieces
2 Tbsp all-purpose flour
2-1/2 pounds brisket
1 large peeled rutabaga, cut into 1/2-inch pieces
1/2 cup minced fresh parsley
Instructions:
Preheat oven to 350 degrees F.
Cook bacon in an ovenproof kettle over moderate heat, stirring, until crisp. Transfer to paper towels and drain.
Pour off all but 2 Tbsp fat from bacon. Pat brisket dry and season with salt and pepper. Heat the bacon fat over medium-high heat until it is hot but not smoking. Add the brisket to the kettle and brown. Transfer to a platter.
Add onions to kettle and sauté until golden. Add bacon, brisket and beer. Bring beer to a boil. Cover kettle and braise in oven for two hours. Stir in rutabaga chunks, carrots and potatoes and braise 45 minutes longer, or until vegetables are tender. Transfer the brisket and vegetables with a slotted spoon to a plate. Cover and keep warm.
Blend 2 Tbsp butter and 2 Tbsp flour and set aside. Bring braising liquid to a boil and reduce to about 3 cups. Gradually whisk in flour-butter mixture. Simmer for 3 minutes. Slice the brisket and arrange on a plate with vegetables. Pour some sauce over dish, sprinkle with parsley and serve.
Yield: 6 to 8 servings
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Braised Oxtail with Carrots Recipe
From The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday)
The rich beef flavor of oxtails marries perfectly with the sweetness of carrots. Serve with buttered noodles, mashed potatoes or rice to take advantage of the natural pan gravy.
INGREDIENTS:
4 pounds oxtail, cut in 1-1/2-inch chunks and trimmed of excess fat
2 tablespoons cooking oil
2 medium-size yellow onions, peeled and chopped fine
3 cups hot water or 1 (12-ounce) can beer and 1-1/2 cups water or 2 cups water and 1 cup dry red wine
1 (8-ounce) can tomato sauce
1/2 teaspoon celery seeds
1 bay leaf, crumbled
1 tablespoon minced parsley
1 teaspoon Worcestershire sauce
1-1/2 teaspoons salt
1/8 teaspoon pepper
6 to 8 medium-size carrots, peeled and sliced 1/2-inch thick
2 tablespoons flour blended with 2 tablespoons cold water
PREPARATION:
Brown oxtail in oil in a large, heavy kettle over high heat and drain on paper toweling. Reduce heat to moderate, add onions to kettle and
sauté, stirring, 8 to 10 minutes until golden.
Return meat to kettle, add water (or beer or wine mix), tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt, and pepper. Cover, and simmer over low heat 3 hours until meat is tender. Cool and skim off fat.
(Note: Recipe can be prepared to this point a day or so ahead of time. Cool, cover, and refrigerate or freeze for future use. Bring oxtail to room temperature before proceeding, or if frozen thaw gently over low heat, stirring frequently.)
Add carrots, cover, and simmer 20 minutes until tender. Mix in flour-water paste and heat, stirring, until thickened. Serve over buttered noodles.
Yield: 6 to 8 servings
Source: The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday)
Reprinted with permission.
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Braised Lamb Shanks with Sour Cream and Capers Recipe
From The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
This recipe may be cooked on top of the stove or in the oven. Sour cream and capers are added to braised lamb shanks for a piquant, smooth sauce.
INGREDIENTS:
2 lamb shanks, each cracked into 3 pieces
2 Tbsp meat drippings or cooking oil
3/4 tsp salt
1/2 cup liquid (water, dry white or red wine, beer, cider, or beef consomme)
1 bay leaf and 1 sprig each of parsley and thyme, tied in cheesecloth (bouquet garni)
1/2 cup sour cream
2 Tbsp capers
PREPARATION:
Brown lamb shanks well in drippings in a heavy kettle over moderate heat; pour off drippings, add remaining salt, liquid, and bouquet
garni.Cover and simmer about 1-1/2 hours, turning lamb shanks once or twice, until tender. Or cover and bake about 1-1/2 hours at 325 degrees F.
Lift lamb shanks to a deep platter. Skim fat from broth, mix in sour cream and capers. Spoon a little sauce over lamb shanks and pass the rest.
Yield: 2 servings
Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
Reprinted with permission.
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| Beer Brats (Bratwurst) Recipe
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From Peggy Trowbridge
Filippone,
Popular at tailgate and Super Bowl parties, beer brats are good year-round. It's hard to believe you only need four simple ingredients to make this quick and tasty dish. Don't restrict yourself to bratwurst. Use this method with hot dogs, Italian sausage, knockwurst, or just about any link sausage.
INGREDIENTS:
2 teaspoons olive oil or butter, divided use
1 large sweet onion, sliced into 1/4-inch rings
6 bratwurst sausages (see Note)
6 ounces (half a can or bottle) beer (see Note)
PREPARATION:
Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown.
Remove to a platter.
To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown.
Return the bratwurst to the onions and add the beer. Cook over medium heat until beer has cooked down to a syrup, about 12 to 15 minutes.
Bratwurst may be served on buns with the onions or as an entree.
Yield: 6 servings
Note: Feel free to use this method with your favorite sausages or hot dogs. Dark beer gives a richer flavor, but a standard commercial lager will work just fine.
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| Batter-Dipped Fondue Meatballs Recipe
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Ingredients
Meatballs
1-1/2 pounds ground chuck beef
1 large egg
1/4 cup dry bread crumbs
2 Tablespoons beer or apple juice
1 teaspoon garlic salt
2 cups salad oil
1/2 cup butter (do NOT use margarine - see Note below)
Frothy Batter
1 cup biscuit baking mix
1/2 cup beer or apple juice
1 large egg
Mustard Sauce
1/2 cup mayonnaise or salad dressing
2 tablespoons prepared mustard
1 tablespoon onion, finely chopped
Horseradish Sauce
1/2 cup dairy sour cream
1 tablespoon horseradish
1/8 teaspoon Worcestershire sauce
Instructions
Prepare mustard and horseradish sauce: Mix ingredients together for each and refrigerate until serving time.
Prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls.
Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy. )
Heat oil and butter in a metal fondue pot to 375 degrees F.
Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2 minutes.
Serve with both sauces.
Note: You can omit butter and increase salad oil to 2-1/2 cups.
Yield: 12 servings
Credits
Recipe from: Author unknown |
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| Grilled Beer and Molasses Chicken Breasts
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From Derrick Riches,
You can either use chicken breast or a whole chicken cut up for this recipe.
INGREDIENTS:
4 chicken breasts
1/2 can beer
1/2 cup ketchup or tomato sauce
1 tablespoon molasses
2 cloves garlic minced
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
PREPARATION:
Combine marinade ingredients in a medium bowl. Place chicken breasts in a
re-sealable plastic bag. Add marinade to chicken, seal bag, and allow to marinade overnight. Preheat grill for medium-high heat.
Remove chicken from bag and discard marinade. Place on grill and cook for 7-9 minutes on each side. When meat is no longer pink and juices run clear, remove chicken from grill and serve.
Beat egg whites until foamy, gradually beat in the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into the chilled cheese mixture and pour over crust. Chill until firm, at least 3 hours. Garnish with chocolate curls or additional cocoa, if desired.
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| Texas Beef Chili - Recipe for Texas Beef Chili From Bryce
Eddings,
Leona from TopChili.com shared this Texas beef chili with me. She says, "I love chili, and it's the perfect food for a picnic, heat it up at home and put in an insulated container to keep warm and it goes great with beer. Here's a favorite chili recipe of mine."
INGREDIENTS:
2 lb beef chuck or shin, in 1/2 cubes
8 tb olive oil
5 tb med-hot chili powder
1 lb Spanish chorizo sausage sliced 1/4 thick
3 medium onions, chopped
8 garlic cloves
1 tb oregano, preferably Mexican, crumbled
2 ts cumin, ground
2 ts salt
1 ts fresh ground pepper
4 lb canned Italian plum tomatoes, drained and chopped
24 oz beer, Dos Equis or other Mexican beer
6 oz tomato paste
PREPARATION:
Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl. Let stand in refrigerator overnight. Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the meat in batches (do not crowd) on all sides, about 5 minutes.
Transfer to a large pot, using slotted spoon. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon. Reduce heat to med-lo. Add more oil to skillet, if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce. Some good accompaniments are pinto beans and salsa as side dishes
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| Newcastle Brown Ale Cheddar Soup - Recipe for Newcastle Brown Ale Cheddar Soup From Bryce
Eddings
The temptation is to say that this recipe could be made with any brown ale but I'd suggest that you try it first with Newcastle. I'm sure that it would be a good soup with any malty beer but Newcastle is a unique beer so to capture this recipe's intent you should make it at least once as written. After that, try other beers and see how they compare.
INGREDIENTS:
2 cups cauliflower or broccoli florets
1 tablespoon butter
˝ cup chopped onion
1 garlic clove, minced
1 teaspoon Worcestershire sauce
12 ounces (1 bottle) of Newcastle Brown Ale
14.5 ounces of chicken broth
3 tablespoons cornstarch
2 cups half and half
2 cups aged cheddar cheese, shredded
PREPARATION:
Put the cauliflower in a small saucepan with enough water to cover it. Cook over medium heat until tender, 5 to 10 minutes. Drain.
Melt the butter in a large pot over medium heat. Add the onion, garlic and Worcestershire sauce.
Stir occasionally and cook until the onion is tender and translucent. Add the Newcastle Brown Ale and bring it to a boil. Add the chicken broth and let it come back to a boil before stirring in the cauliflower.
Combine the cornstarch and three tablespoons of water in a small bowl. Let dissolve and set aside. Stir in the cheddar and half and half into the soup until the cheese is melted. Add the cornstarch mixture and continue stirring until the soup thickens. Serve with croutons.
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Beef & Guinness Stew Recipe
Ingredients
2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprig of thyme
Instructions
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.
Yield: 6 to 8 servings
Vegetarian "Beef" and Guinness Stew
From Jolinda Hackett,
Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.
INGREDIENTS:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
PREPARATION:
Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside.
In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine.
Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
Framboise Lambic and Mascarpone Ice Cream Float
From Bryce Eddings,
This recipe was given to me by Will Fausser, Pastry Chef at the Fuego restaurant at La Posada de Santa Fe Resort & Spa, A RockResort. He uses the homemade Mascarpone ice cream in a float made with Cantillon Framboise. Serve it in a burgundy glass for a truly delightful dessert.
INGREDIENTS:
2 cups Mascarpone Cheese
1 cup Milk
1˝ cup Sugar
1 tbs Lemon Juice
PREPARATION:
Combine ingredients and blend them in a food processor. Proceed as usual following the instructions for your ice cream maker.
Bourbon Stout Yam Waffles Recipe
From Real Beer and Good Eats by Bruce Aidells & Dennis Kelly (Random House)
Stout beer gives a wonderful yeasty flavor to waffles while the yams add a gentle sweetness. These are great for breakfast, but also good for dinner as a change of pace.
INGREDIENTS:
1-1/2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 eggs, separated
1/2 cup milk
1/2 cup Stout
2 Tablespoons bourbon
1 cup mashed cooked yams, cooled
2 Tablespoons melted butter
Pinch each nutmeg, cardamom, and ginger
PREPARATION:
Sift together the flour, baking powder, and salt. Beat the egg yolks and mix them with the milk, Stout, bourbon, yams, melted butter, and spices.
Beat the egg whites until they form soft peaks and fold them into the batter. Cook like ordinary waffles, following your waffle iron instructions. Pour on plenty of good-quality maple syrup.
Yield: 6 waffles with enough for seconds
Source: Real Beer and Good Eats by Bruce Aidells & Dennis Kelly (Random House)
Reprinted with permission
Apple Beignets Recipe
From The Gathering by Graham Kerr (Camano Press)
Calvados-flavored deep-fried apples are coated in beer batter and topped with apricot sauce.
INGREDIENTS:
Apple Beignets:
4 small apples, peeled, cored and sliced 1/2- inch thick
2 Tablespoons sugar
1/4 cup Calvados, plus 2 Tablespoons, divided use
1 cup flour, sifted
1/4 teaspoon salt
1/4-ounce yeast
3/8 cup flat beer
3/8 cup apple juice
1 Tablespoon olive oil
Half an egg white, stiffly beaten
Oil for deep frying
Confectioners' sugar for dredging
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Apricot Sauce:
1 pound canned apricot halves
1/4 cup butter
1/4 teaspoon cinnamon
1/4 cup Slivovitz (see note)
Grated rind of half an orange
3/8 cup cream
1 egg yolk
PREPARATION:
Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados and allow to macerate 15 minutes.
Make batter by placing sifted flour and salt into a warm bowl. Make a well in the center of the flour. Add the yeast, beer, apple juice and olive oil. Combine to form a smooth batter. Cover the bowl and allow the mixture to stand 4 hours. After this period add a little more beer if necessary and fold in the half egg white stiffly beaten.
Heat oil for deep frying. Place macerated apple slices into a small frying basket and then place this basket into the batter. Allow all the apple slices to become well coated in the batter. Drain and then place into the hot oil. Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce.
Apricot Sauce:
Place apricots into a pan on high heat. Add the butter and allow to melt. Flavor with cinnamon. Pour in Slivovitz and light. When flames have almost died down, add the remaining 2 tablespoons Calvados. Add the grated rind of half an orange, and then stir in the cream. Puree in blender and then pour mixture back into the pan and heat. Whisk in the egg yolk and then place sauce into sauceboat. Serve.
Yield: 4 servings
Note: Slivovitz is a dry, colorless, slightly bitter plum brandy.
Recipe Source: The Gathering : Informal International Menus That Bring Family and Friends Back to the Table by Graham Kerr (Camano Press)
Reprinted with permission.
Beer Puffs Recipe
From Peggy Trowbridge Filippone,
These flavorful puffs can be filled with crabmeat or whatever suits your fancy for a tasty appetizer.
INGREDIENTS:
1 cup beer
1/4 pound butter
1 cup sifted flour
1/2 teaspoon salt
4 eggs
Filling of your choice
PREPARATION:
Preheat oven to 450 degrees F. Butter or oil a baking sheet or line with parchment paper.
In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted.
Add flour and salt, lower heat, and stir constantly until the mixure pulls away from the side of the pan and forms a ball. Remove from the heat and let rest for 1 minute. Add eggs, one at a time, beating each one in until the dough is shiny.
Drop or pipe dough in 1-inch rounds onto prepared baking pan. Bake 10 minutes at 450 degrees F. Reduce heat to 350 degrees F. Bake an additional 10 minutes until brown and dry. Let cool away from moisture.
Split beer puffs and fill with your choice of fillings such as paté chicken salad, tuna salad, seafood salad, vegetable cheese mix, or whatever you like.
Note: Feel free to add herbs or spices to the flour for added flavor.
Yield: 60 to 80 small puffs
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Mail to: info@pondpointwines.com
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