Cooking With Beer

Here's my take for March on some healthy foods that pack plenty of flavor. Try these easy to cook recipe sand you won't be disappointed.  And of course, don't forget my golden rule -  when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

It looks like April showers have brought us May flowers.  Let's welcome spring with some great recipes that are easy to make, healthy, and most importantly, taste great!  

How about a decadent luscious sauce you could pretty much put it on anything? Drizzle it over a pint of ice cream, make brownies with it, or use it to dress a cake. From enjoying it with a spoon on your couch to using it to impress at a dinner party — this recipe has range.  It's one of my favorites.....

Stout Caramel Sauce or simply Woopie Sauce

Serves:  About 2 cups

Ingredients:

·   ⅖ cup sugar

·   ½ cup glucose syrup

·   7 ounces stout beer (I use Guinness)

·   3 ⅓ tablespoons cream

·   ½ teaspoon salt

·   ⅓ cup butter

·   ⅓ ounce cocoa butter

·   1 ounce 35-percent chocolate

Directions:

1.  In a pot, add the stout, cream, ⅔ of the glucose syrup, and salt.

2.  Heat until mixture reaches a boil, remove from heat, and set aside.

3.  In a separate pan, mix the sugar and the remaining glucose syrup and heat until the mixture becomes a deep amber color.

4.  Deglaze the pan slowly with the warm stout mixture and continue to heat until it hits 225 degrees F.

5.  Mix in the chocolate, cocoa butter, and butter.

6.  Remove from heat and cool before using.

=================

Here's one everyone, and I mean everyone will be asking for second and third helpings.  It's my Chocolate Stout Baked Mac n’ Cheese - That's all that needs be said.  This one is great!

Ingredients

·   1/2 cup butter (1 stick)

·   1/4 cup flour

·   1/4 cup chocolate stout (or dry stout)

·   1 cup half and half

·   1/4 lb. Brie

·   8 oz. cream cheese (1 package)

·   3/4 cup crumbled Gorgonzola cheese

·   1 1/4 cup shredded cheddar cheese

·   3/4 cup grated Parmesan cheese, divided

·   2 cups dry elbow pasta

·   Salt and pepper

·   1/2 cup panko or bread crumbs

Directions

1.  To make this deliciously cheesy mac n' cheese, preheat oven to 350°F.

2.  Boil pasta in salted water until al dente, strain and put aside.

3.  In a medium size, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the stout and half and half.

4.  Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and half the Parmesan. Stir until cheese sauce is blended and then add the pasta. Taste and adjust the seasonings as desired with salt and pepper.

5.  Pour mixture into a baking pan and top with remaining Parmesan cheese and panko crumbs. Cook 30-40 minutes (until bubbling on the edges and browned on the top).

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Nothing goes better with beer than cheese.  Here are my suggested pairings with some popular cheeses-

Pale Ale And Blue Cheese

The strong flavors of blue cheese beckon a more delicate pairing, like the lighter profile of a pale ale.

IPA And Aged Cheddar

When a cheddar is aged longer, its flavors become sharper versus the lesser aged, mild profile. Therefore, a cheese like Tillamook Extra Aged requires powerful flavors to stand up to its salty and savoriness.

New England IPA And Manchego

A New England IPA presents fruity notes that match well with the hint of bitterness and nutty flavor of Manchego cheese.

Stout And Blue Cheese

The frothiness of a stout like Guinness helps balance the buttery richness of the cheese, and the peppery kick from the blue mold is smoothed out with the roasted notes from the malt

Lager And Morbier

Named after the village this semi-soft cows’ cheese is produced in, Morbier offers a rich texture characterized by its herbal notes before a lingering nutty, sometimes bitter, aftertaste. For this style of cheese,  Lagers work well with it, especially those using  Hallertau Mittelfruh.

Pilsner And Gouda

A Pilsner is a type of lager that’s more hop-forward; this bitterness pairs well with aged gouda as the crispness can cut through the richness of the cheese while bringing a sweetness from both sides

Belgian-Style And Cheddar

The creamy texture of cheddar cheese dances with the subtle citrus notes and higher ABV of a Belgian beer.

Shandy And Brie

For a soft, creamy cheese like Brie, nothing compares to a shandy. “The bright, citrusy flavors help to cut through the richness of the cheese, creating a harmonious balance.

Gruit Beer And Camembert

Camembert is a unique cheese for its contrasting strong rind and mild interior. A fruit beer can offer a balance of sweet and sour; pairing it with a Camembert-style cheese helps smooth any sharpness leftover from the Red.

 ===================

Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------

Cooking With Beer

Here's my take for March on some healthy foods that pack plenty of flavor. Try these easy to cook recipe sand you won't be disappointed.  And of course, don't forget my golden rule -  when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Lets start off spring with some great healthy food, and by "great" I mean really tasty.  If you've never had a tofu dish this is the one to try.  It's a great change of pace from our usual proteins while providing loads of extra benefits for your body.

Beer-battered tofu tacos

INGREDIENTS

14 ounces extra firm tofu

1 cup pale ale or light IPA

1 cup flour

1 tablespoon coriander

Pinch of salt

Canola oil

6 corn or flour tortillas

Granishes: Shredded cabbage, chopped cilantro, chopped avocado, queso fresco, tomatillo salsa and lime wedges

Directions

1 Remove the tofu from the packaging; wrap it in a dishcloth. Place wrapped tofu in a colandar in the sink; weight with something heavy, such as cookbooks. Allow to rest and drain, at least 30 minutes. Once the tofu hasbeen pressed, cut it into 1/2- to 1-inch squares.

2 Meanwhile, whisk the beer, flour, coriander and salt in a bowl until a batter comes together.

3 Heat a skillet with a ½ inch of vegetable oil over medium-high. Once the oil is hot, dip tofu, in batches, into the batter, then fry in the oil. Once one side has cooked, turn the tofu with a fork. Fry to cook the other side; transfer to paper towels to drain. Season with salt. Repeat to cook remaining tofu.

4 Serve in warmed tortillas with the cabbage, cilantro, avocado, queso fresco and tomatillo salsa. Pass lime wedges for spritzing over the filling. 

5. Shout woo-hoo! and enjoy.

=======================/

Here's one for all the readers who sent me requests for a slow cooker recipe.  It's easy to make and tastes delicious!

Slow Cooker Beer Mein

INGREDIENTS

1 lb. vegetarian chicken ( for less healthy dish you can subustitute real chicken) , chopped

1 1/2 cups chopped celery

1 1/2 cups chopped carrots

6 scallions, chopped

2 1/2 cups strong ale

1/3 cup soy sauce

1/4 tsp. red pepper flakes

1/2 tsp. ginger

1 can bean sprouts, drained

8-oz. can sliced water chestnuts

1/4 cup cornstarch

1/3 cup of water

Directions

Combine all the ingredients, except the cornstarch and water  in the slow cooker. Cover and cook on low for 6 to 7 hours.

In a small bowl, mix the cornstarch and water until smooth.

Stir into the slow cooker. Cook, leaving the lid askew to allow steam to escape, for 20 minutes, or until thickened.

• Serve with rice.

Makes 4 to 6 servings. 

 ===================

Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------

Cooking With Beer

Here's my take for March on some healthy foods that pack plenty of flavor. Try these easy to cook recipe sand you won't be disappointed.  And of course, don't forget my golden rule -  when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

If it's March that means only one thing _ St. Patrick's Day!  Here are a few recopies  perfect for that day.....and any other one for that matter.  Let's start cooking!

Potato-Spinach Casserole with Trumpet Mushrooms

This tasty (and healthy) quiche-like casserole features creamy spuds, earthy green spinach, and umami-rich trumpet mushrooms. A slurry thickened with chickpea and brown rice flour gets cheesy flavor from nutritional yeast, while grated tofu adds extra oomph.  This one goes great with a Guinness!

Ingredients

• 2 lb. Yukon Gold potatoes, scrubbed and sliced into ⅛-inch- thick rounds (about 8 cups)

• 2 cups chopped yellow onion

• 2 cups chopped fresh trumpet mushrooms

• 4 teaspoons garlic powder

• 2 teaspoons dried thyme, crushed

• 4 cups fresh or frozen spinach, chopped

• Sea salt, to taste

• Freshly ground black pepper, to taste

• 7 oz. extra-firm tofu, drained and grated on the large holes of a box grater (1 cup)

• 2¾ cups unsweetened, unflavored plant-based milk

• ½ cups chickpea flour

• 1 cup brown rice flour

• ½ cup nutritional yeast

• 1½ teaspoons baking powder

• 1 teaspoon black salt or sea salt

• ¼ teaspoon ground turmeric

• ¼ teaspoon freshly ground black pepper

• 1/3 cup Irish Stout

Directions

• Preheat oven to 400°F. Bring a large pot of water to boiling. Add potatoes; boil 4 minutes to partially cook them. Drain; return potatoes to pot.

• In an extra-large skillet cook onion, mushrooms, 2 teaspoons of the garlic powder, and the thyme over medium 10 minutes or until vegetables are just tender. Add spinach and stout. Season with sea salt and pepper; cook 2 minutes more.

• Transfer half of the spinach mixture and half of the grated tofu to the pot with potatoes.

• For sauce, in a blender combine the remaining eight ingredients and the remaining 2 teaspoons garlic powder. Cover and blend until smooth.

• Add sauce to the pot with potatoes; stir to combine. Transfer mixture to a 13×9-inch baking dish. Spread the remaining spinach mixture and remaining tofu over the potato mixture. Cover with foil or an oven-safe lid.

• Bake 20 minutes; uncover and bake 15 to 20 minutes more or until edges and top start to brown. Let stand 10 minutes before serving.

===========================

IRISH WHITE BEAN AND CABBAGE STEW

Ingredients

• 1 large onion, chopped

• 3 ribs celery, chopped

• 2 to 3 cloves garlic, minced

• ½ head cabbage, chopped

• 4 carrots, sliced

• 1 to 1-½ pounds potatoes, cut in large dice

• 1 bay leaf

• 1 teaspoon dried thyme

• ½ teaspoon caraway seeds

• ½ teaspoon dried rosemary, crushed

• ½ teaspoon freshly ground black pepper

• 1⁄3 cup pearled barley (optional or substitute with gluten-free grain)

• 5-6 cups vegetable broth or low-sodium vegetable broth

• 1 -1/2 cups of lager (stout works too)

• 3 cups cooked great northern beans (2 cans, drained)

• 1 14 ½-ounce can diced tomatoes

• 1 tablespoon chopped fresh parsley

• salt to taste

Directions

• Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth and beer to just cover the vegetables (start with all the beer and with 4 cups of broth and add more as needed). Cover and cook on low heat for 7 hours.  Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

• Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

============================

IRISH SODA BREAD

Let end with my take on a  classic.  This rustic Soda Bread is just sooooo good..  Enjoy it slathered with butter and dipped in some great Irish stew or sauce.

Ingredients

• Flour - All-Purpose 2½ cups (325 g)

• Sugar - 1 TBSP (13 g)

• Baking Powder - 1 TBSP (14 g)

• Baking Soda - ½ tsp (4 g)

• Salt - ¼ tsp (1 g)

• Beer ( Guinness or even an Imperial IPA will work) - 12 ounce (355 g)

• Olive Oil - 2 TBSP (27g)

Instructions

Preparation

1. Coat 8.5x4.5 inch loaf pan with a cooking spray, oil or butter.

2. Preheat the oven to 400°F (205°C/Gas 6).

Dough

1. Place a sifter in the mixer bowl and add the dry ingredients (flour, sugar, baking powder, baking soda and salt.)

2. Sift into mixing bowl.

3. Pour in the beer and olive oil.

4. Mix until just blended.

5. Pour batter into the greased loaf pan.

6. Bake 45 minutes until golden brown or until a thermometer inserted into the center registers at least 190°F (88°C).

7. Cool on wire rack.

Soda breads like to age. Hot from the oven is wonderful with a crunchy crust. 12 hours later the crust softens and the crumb firms up. This bread toasts well. 

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Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------

Cooking With Beer

Here's my take for February on some healthy foods that pack plenty of flavor. Try these easy to cook recipe sand you won't be disappointed.  And of course, don't forget my golden rule -  when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Cooking with beer adds a deep, earthy flavor to savory dishes such as chili, soup, and stew; and a nutty, caramelized flavor to baked goods. It's great for just about every cooking technique, too: baking, braising, deglazing, battering, sauces, marinating, and simmering.

Here's how it works: The hops used in brewing beer make it bitter by nature. However, the malt found in beer provides just enough natural sweetness to balance the flavor perfectly. In addition, foods high in sugars — vegetables such as carrots, corn, and onions (think caramelized onions) — are balanced by the bitterness. The bitter edge also helps balance very rich and creamy foods. 

Now for some great recipes.  Let's start with a true classic - Guinness Beer Bread

Ingredients

• 1 cup regular rolled oats, plus additional

• 2 cups whole wheat flour

• ½ cup brown sugar

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• ¼ cup melted butter

• 2 teaspoons vanilla extract

• 1 cup buttermilk

• 1 (12 fluid ounce) can or bottle Guinness

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.

2. Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.

3. Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.

====================

Just in case you have any leftover Guinness lets try one of my favorites - Irish stout Stew. 

I'm going to use Portobello mushrooms to replace cubed beef - it will be a uique taste sensation that will surprise you, and it's healthier too., Topped it off with a Swiss cheese-crusted slice of artisan bread, French onion-soup style, and you be in culinary heaven.

Ingredients

• 2 portobello mushroom caps, cubed

• 2 tablespoons all-purpose flour

• 1 tablespoon olive oil

• 2 potatoes, cubed

• 2 carrots, sliced

• 1 onion, sliced

• 3 cloves garlic, minced

• 4 sprigs fresh rosemary

• 20 fluid ounces stout beer (I usually use Guinness Export for this)

• 1 ½ cups vegetable broth

• ½ (6 ounce) can tomato paste

• 2 teaspoons Worcestershire sauce

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 ½ teaspoons cold water

• 1 ½ teaspoons cornstarch

• 4 slices French bread

• ½ cup shredded Swiss cheese

Directions

1. Toss mushrooms and flour together in a bowl until coated.

2. Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.

3. Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot; top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour.

4. Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.

5. Set oven rack about 5 inches from the heat source and preheat the oven's broiler.

6. Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.

7. Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.

8. Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.

 ===================

Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------

Cooking With Beer

Here's my take for January on some healthy foods that pack plenty of flavor. Try these easy to cook recipe sand you won't be disappointed.  And of course, don't forget my golden rule -  when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

This hearty Wisconsin Beer Cheese Soup takes about 30 minutes to make and comes together all in one pot! It's so cheesy and creamy, you'd never guess that it's actually loaded with veggies! Carrot, celery, onion, and potato are the dream team that makes this simple soup recipe taste phenomenal while still delivering your daily dose of veggies.  Its perfect for those cold winter days.....or any day for that matter.

6 tablespoons butter

1 white onion, diced

1.5 cups sliced carrots

1.5 cups sliced celery

5 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

4 tablespoons flour

4 cups vegetable broth

12 oz. can of your favorite pale ale or IPA

1.5 lbs. potatoes, diced in ½" pieces

½ cup heavy cream

8 oz. sharp cheddar cheese, shredded

1 teaspoon white balsamic vinegar

Kosher salt

fresh cracked pepper

Garnish:

sliced green onion

shredded cheddar cheese

soft pretzel bites

Instructions

1. Heat butter in a large pot over medium-high heat.

2. Add onion, carrots, celery, and a large pinch of salt and pepper. Cook, stirring occasionally for 12-13 minutes or until the onions are translucent. 

3. Turn heat to medium and add garlic, oregano and thyme and cook for another minute.

4. Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.

5. Add a splash of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.

6. Stir in diced potatoes, veggie broth, and beer, along with another pinch of salt and pepper.

7. Cover, turn heat up to medium-high, and bring to a simmer.

8. Once it begins to simmer, turn heat to low, cover, and simmer 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.

9. Remove soup from heat. Transfer soup mixture to a high speed blender or use an immersion blender to blend until smooth and creamy. Return soup to the pot.

10. Stir in heavy cream and shredded cheese. Then add the white balsamic vinegar.

11. Stir until cheese is melted, and garnish with green onions and shredded cheddar cheese.

12. Enjoy!

Special tip for ensuring your cheese melts evenly and easily = always buy a block of cheese and shred it yourself. Pre-shredded cheese is coated in cellulose to keep it from clumping, but this also prevents it from melting. It's usually cheaper to buy a block of cheese versus the bag too! 

==================================

Mexican Stuffed Pepper Beer Casserole

There's only about 15 minutes of prep before covering this stovetop casserole for a 30 minute simmer. The rice cooks in the casserole, making this a one-pot meal. 

Ingredients

• 1 cup uncooked white rice

• 1 tablespoons extra virgin olive oil

• 1 cup diced yellow onion (1 medium onion)

• 4 cups chopped bell peppers (3 medium-sized peppers)

• 2 tablespoons Taco Seasoning

• 1 teaspoon kosher salt

•  ½ cups vegetable broth

• 1 cup of lager beer

• 1 (14.5 oz) can fire-roasted diced tomatoes, and the juices

• 1 cup corn (either fresh or frozen)

• 1 (14.5 oz) can black beans

• ½ cup tomato sauce 

• 4 cups baby spinach 

• 2 cups Mexican blend of cheeses

• chopped cilantro optional topping

• sour cream optional topping

• chopped avocado optional topping

Instructions

1. Rinse the rice by putting it in a bowl with water, and gently rubbing it between your hands. Strain and rinse the rice. Return the rice to the bowl and cover with fresh cold water by 1 - 2 inches. Set aside to soak.

2. Warm the olive oil in a heavy bottomed pan that's also oven-proof. Either a Dutch oven or deep skillet work great. Add the onion and sauté for a few minutes to slightly soften.

3. Add the peppers, and continue to sauté for 5 minutes.

4. Stir in the Taco season and salt. Sauté for another few minutes until very fragrant.

5. Add the broth, beer, diced tomatoes, corn, black beans, and tomato sauce. Bring to a simmer, and stir in the baby spinach and half of the cheese.

6. Cover the pan, and simmer for 20 - 30 minutes, until the rice is al dente.

7. Spread the remaining cheese over the casserole, and slide the pan under the broiler to melt and slightly brown the cheese to your own preference.

8. Serve warm, topped with a scoop of sour cream, a little cilantro or parsley, and chopped avocado.

=====================

After you make any of the many, many recopies I've put here on BeerNexus the big question is what beer to serve with them.  Here are a few rules I always follow at my restaurant and at home.

For beer pairings, sometimes the beer is the star and sometimes the food is. Each pairing is different but my general guideline is first to match the intensity of your beer and food.  If you're eating something light and delicate like a pan-seared fish, you want to pair that with a light and delicate beer so as to not overpower the flavors of your dish. If you're eating something with more intense flavors, you can typically amp up your beer with something more bold."

This sound advice is similar to how most food and beverage pairings go, so if you're comfortable with food and wine pairings, just bring that experience to the world of beer. Although beer and wine are quite different in many respects, how you identify their flavor profiles and match them with food is pretty similar.

You want to think about the spices and ingredients in your food and either try to complement, contrast, or cut those flavors. If you're eating spicy Sichuan chicken, a higher alcohol saison could be a really good pairing because you'll get some complementary notes of citrus and black pepper in the beer and the alcohol will stand up to the spice and help provide a little relief from the heat.

Understanding the core profile of a beer's flavor is subjective, but if you take a sip, you should be able to identify the general outline. A porter is rich, sweet, and somewhat earthy. A pilsner, meanwhile, is light and crisp, with a mineral finish. Within each of these categories you'll have variation, but knowing a little about the different types of beer can also help you pick something if you've never tasted the exact beer before.

The most important thing is to try  Sometimes, I'm surprised by what works well together in practice versus what I thought would work. Beer and food pairings can be really fun and a unique, interactive way to experiment."

 ===================

Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------

Cooking With Beer

Here's my take for December on some healthy foods that pack plenty of flavor.  Try these easy to cook recipe sand you won't be disappointed.  And of course, don't forget my golden rule -  when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

PEANUT BUTTER STOUT COOKIES

By using powdered peanut butter rather than regular peanut butter, you really infuse the flavor of the stout into the soul of these cookies. The finished product is not overly sweet, but rather rich and robust in flavor. You can also try replacing the stout with your favorite porter!.

• 1 1/4 cup powdered peanut butter

• 1/4 cup white sugar

• 2/3 cup brown sugar

• 6 Tbsp flour

• 1 tsp baking soda

• 1/2 cup Stout (decarbonated and room temperature)

• 2 eggs

• Pinch of sea salt (optional)

• Chocolate chips (optional)

1. To make these peanut butter stout cookies, lightly mix the flour and baking soda and in a bowl and set aside.

2. Mix powdered peanut butter and sugars in large bowl.

3. Beat eggs and stout together in a separate bowl and add to peanut butter/sugar mixture.

4. Add small amounts of the flour mixture at a time making sure it is mixing evenly.

5. Cover bowl and set in fridge for 1 hour.

6. Preheat oven to 350°F.

7. Roll into small balls and place on non-stick cookie sheet.

8. Bake for 5 minutes.

9. Use the back of a spoon to make a small well in the center of each of the stout cookies.

10. Set 3-4 chocolate chips in each well and bake another 5 minutes.

11. Sprinkle sea salt on cookies as soon as they're out of the oven (optional).

12. Let stout cookies cool on cookie sheet until chocolate hardens.

------------------/

Holidays mean cookies and nothing beats this recipe for the best Christmas cookies ever!

Holiday Ale Cut-Out Cookies

These tender cookies use a concentrated spiced holiday ale and orange zest to create a dough that can be rolled thick and cut into all kinds of fun holiday shapes. They are perfectly enjoyable as they are, but feel free to decorate them with your favorite frosting. Choose a winter-warmer style with an IBU of less than 40 with notes of holiday spice.

Ingredients

Beer reduction

• 12 ounces holiday ale

• 3 tablespoons light brown sugar

Cookies

• 3 cups unbleached all-purpose flour

• 1 tablespoon orange zest

• ½ teaspoon fine sea salt

• ¼ teaspoon ground allspice

• ¼ teaspoon ground nutmeg

• Pinch of ground black pepper

• Pinch of ground clove

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup packed light brown sugar

• ½ cup granulated sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

Directions

1. Note: Plan ahead. The beer is reduced to concentrate the flavor. This process can take 30 to 45 minutes. The dough will need to rest in the fridge for an hour. Once cut, the trays will also need to sit in the freezer for 10 minutes. (It’s a great trick for helping the cookies keep their shape and clean edges during baking.)

2. To make the reduction, stir together the beer and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium to maintain a heavy simmer to a very low boil. Continue to cook, stirring often, until the beer reduces to about 1½ ounces, 30 to 45 minutes. Watch the beer closely as it nears its full reduction as it can burn if not stirred often. Set aside to cool completely.

3. Stir together the flour, orange zest, salt, allspice, nutmeg, pepper, and clove in a medium bowl. Set aside.

4. Blend together the butter, ½ cup brown sugar, and granulated sugar in the bowl of an electric mixer on medium-high until light and creamy, about 3 minutes. Scrape the sides of the bowl as needed.

5. Mix in the egg, and then the beer reduction and vanilla. The batter may look slightly lumpy. With the mixer on low, gradually add the dry ingredients. Mix on medium until combined into a ball of dough.

6. Divide the dough into two equal balls and transfer each to a sheet of plastic wrap. Flatten into a disk and wrap. Refrigerate for 1 hour.

7. Roll out each disk on a floured surface to ½ inch thickness. Cut with desired shapes. Transfer the cookies to an ungreased baking sheet, at least 1 inch apart. Place the cookie sheet in the freezer for 10 minutes. Form dough scraps back into one disk, refrigerate until you are ready to roll, cut, freeze, and bake.

8. Preheat the oven to 350°F. Bake the cookies for 14 minutes, until the edges are slightly browned. Remove from the oven. Let cool for 2 to 3 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Cookies will keep in an airtight container for up to 4 days, or freeze for up to 1 month.

--------------------------------/

Lets end with something that's great year around but oh so delicious on a cold winter's day: Cheddar Pale Ale Soup

Yield: 6-8

Ingredients

5 Tbsp unsalted butter

  2 cups yellow onion, chopped

  1 1/4 cups carrot, chopped

  1 1/4 cups celery, chopped

  4 cloves garlic

  1/2 cup all purpose flour

  6 ounces sharp cheddar cheese, grated 

  12ounces pale ale -for an extra kick try a DIPA

  6 ounces half & half

  24 oz. water or vegetable stock

  1 1/2 tsp paprika

  1/2 tsp dried sage

  1 1/2 tsp dried chives

  1/2 tsp ground coriander

  1 pinch cayenne pepper

  1 pinch ground cinnamon

  1 Tbsp salt (or to taste)

  1 tsp black pepper (or to taste)

  2 dashes Tabasco

  1 Tbsp apple cider vinegar

Directions

1. To make this cheddar pale ale soup, melt butter over medium heat in a 4-quart pot.

2. Add onions, carrots, celery, and garlic. Sauté for 12-15 minutes or until very tender.

3. Add paprika, cayenne, sage, chives, cinnamon and coriander. Cook 1 minute.

4. Add flour and mix thoroughly. Cook 4 minutes.

5. Whisk in pale ale, half & half and water/stock. Bring to a boil, stirring frequently.

6. Stir in cheddar cheese.

7. Remove from heat. Purée on low speed until smooth.

8. Add cider vinegar and Tabasco. Season with salt and pepper to taste.

 ===================

Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------

Cooking With Beer

Here's my take for November on some healthy foods that pack plenty of flavor.  Try these easy to cook recipe sand you won't be disappointed.  And of course, don't forget my golden rule - 

hen in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Let's start with something to warm you up on chilly November days.  It's quick, easy, and fun to make.  It my 

Kill The Chill Beer Super Soup (In response to several requests this recipe is for use with a slow cooker)

• 4 large carrots, peeled and chopped

• 3 stalks celery, chopped

• 1 small red onion, chopped

• 3 cloves garlic, minced

• 2 cups fresh green beans, trimmed and cut into 2-inch pieces

• 2 (15 ounce) cans no-sodium-added red kidney beans, rinsed

• 2 (15 ounce) cans no-sodium-added diced tomatoes, undrained

• 16 ounces of Pale Ale or IPA

• 4 cups no-sodium-added vegetable broth, such as Kitchen Basics

• 2 tablespoons Italian seasoning

• 1 teaspoon crushed red pepper

• ¾ teaspoon salt, divided

• ½ teaspoon ground pepper

• 1 large zucchini, chopped

• 4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)

• ½ cup freshly grated Parmesan cheese

Directions

  Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, beer, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.

  Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan

========================================================/

An easy way to use beer is by doing beer braised onions- you can then use these in a multitude of ways, be it on a burger or other kind of sandwich, in mac and cheese, onion soup, wherever you would usually.

Beer (Stout for me) Onions

Ingredients:

• 2 tablespoons of unsalted butter

• 1 large onion, thinly sliced or diced or however you’d like.

• 1 cup of beer

• 1 teaspoon sugar

• 1/2 teaspoon salt

• Freshly ground pepper to taste

Directions:

1. On medium heat, melt the butter in a pan. Add the cut onions and cook until tender and translucent, about 10 minutes.

2. Add 3/4 of the beer amount,  and all of the sugar and salt. Cook appro.x 15-20 minutes on high heat until the beer is absorbed and the onions are starting to brown. Or, if you were using a stout like me, look for the absorption and not the browning .

3. Add the remaining beer and simmer gently until the onions are the consistency you wish- this may mean less liquid for a burger/sandwich, but doesn’t matter for say a mac and cheese dish. Ground the pepper to taste. 

Why not go all in with the beer braised onions and use them in a Healthy Beer Shepherd’s Pie, since I was using a stout! 

Ingredients:

• 2 pounds skinned potatoes turned into creamy mashed potatoes. I don’t know what your recipe/preferences is for mashed potatoes, and I have to say depending on the type of potato (my favorite is Yukon Gold) I vary the butter and dairy I might use to make it, all without measuring since it’s to taste. I did not use all the mashed potatoes to top it. Suffice it to say you should have 2 pounds worth because it’s more than enough- and maybe you’ll snack on some while you are cooking your meat portion, and so maybe there is a quarter pound or so of mashed potato loss…

• 1 tablespoon vegetable oil

• 1 large onion – peeled and chopped

• 1 cup of diced carrot

• 1 pound plant based "meat" I recommend 1 and part of a 2nd package of Morningstar (or similar brand) Veggie Crumbles

• 1 1/2 cup of a Stout beer

• 2 tablespoons ketchup

• 1 teaspoon ground cumin

• 1 tablespoon chopped parsley

• 1 cup peas

• Kosher salt and freshly ground pepper to taste

Directions:

1. Preheat oven to 375°F. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes. If you are using the beer braised onion, you don’t have to cook them with the carrot and meat since it is already cooked! When browned, drain the fat and return to the pan.

2. On the same medium-high heat, now to the pan with the onion, carrot, and meat (add the onion in now if you are using the beer braised onion), add the beer stout, ketchup, and the ground cumin and parsley. Simmer until the juices thicken, about 10 minutes, then add the peas. Pour the mixture into a baking dish. I used a 13×9 3 quart glass casserole dish so it was not a tall “pie” at all, but if you have a 1.5 quart round dish that would be more traditional so you can cut “pie slices”. Whatever, I’ve also seen it done in square dishes. Spreading it out further yields more of the browned part of the mashed potatoes which many people seem to like.

Secret tip - In case you drank all the stouts in the house, red wine works well as a substitute.

 ===================

Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------  

Cooking With Beer

Here's my take for October on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

If there is one thing I know is a sure thing at any tailgate, it is these spiced up, hefty nachos. This is a meal by itself.  This is my go-to recipe for tailgating.  You can add meat or vegetarian crumbles to it but I like it just as is.

Tailgate Deluxe Serves 6-8

3 tbsp. vegetable oil
1 large onion, finely chopped
6 garlic cloves, minced
2 jalapeno peppers, finely chopped
6 tbsp., plus 2 tsp. korean chili sauce, divided
2 oz. chipotle peppers in adobo sauce
2 tbsp. brown sugar
1 tbsp. ground cumin
1 tsp. ground coriander
1 ½ tsp. salt
1 (12-oz.) bottle strong stout or porter beer
2 cups vegetable broth
1 28-oz. can diced tomatoes
4 oz. sour cream
8 oz. yellow and blue tortilla chips
2 oz. shredded sharp cheddar cheese
1 serrano pepper, thinly sliced

1. In a large pot, heat 2 tablespoons of oil over high heat. If you’re using meat or vegetarian substitutes or pre-cooked beans brown it and transfer to a paper towel lined plate.  If not just start at step #2.

2. Add the remaining 1 tablespoon of oil and heat over medium heat. Add onion, garlic and jalapeño pepper. Sauté for 3 minutes until wilted.

3. Add gochujang sauce, chipotle peppers, brown sugar, cumin, coriander and salt. Cook for another 3 to 4 minutes. Then add beer, vegetable broth and the diced tomatoes.

4. Simmer for about 1 hours (2 if using meat). Let cool to room temperature and adjust seasoning with additional salt as needed.

5. Serve right away, or for best results, let cool in the refrigerator overnight and reheat the next day.

6. Mix Gochujang Sauce and sour cream together in a bowl.

7. Lay out the tortilla chips on a plate. Ladle about a quarter of the chili over chips. Sprinkle cheese over chili while still warm, so that the cheese begins to melt.

8. Dollop sour cream over the cheese and garnish with Serrano peppers. Serve immediately.

========================================

Here’s a super-fast quick way to make Pub Beer Cookines.

First buy a ny pre-made cookie dough of your choice.  The key is to remember that cookie dough can't handle a ton of liquid, but there's a trick to spiking your favorite dessert. Reduce the beer over medium heat so it becomes almost like a beer extract. The just combine it with the cookie dough.  For a treat, add dark chocolate chips, pretzel pieces and honey roasted peanuts, it's sensational.  And no one will know you didn't make it from scratch if you don't tell.

===========================================

And finally let's go all out for a stunning delicious and very healthy main dish.  This will get you raves and raves.

Makes 4 servings.

Beer Mushroom Bourguignon

INGREDIENTS

2 Tbsp. olive oil

1/4 cup flour

Dry seasonings (such as salt, seasoned salt, pepper, dried herbs,

or spices), to taste

4 large Portobello mushroom caps, quartered

2 medium onions, quartered

3 carrots, cut into 2-inch pieces

3 medium potatoes, scrubbed and quartered

2 bay leaves

2 sprigs of fresh rosemary

1/2 cup Barley Wine

1/2 cup English Best Bitter

1 vegetable bouillon cube

1/2 cup soy sauce

1/2 cup  Liquid Aminos

Water, if needed

Parmesan cheese

Directions

Heat the olive oil in a large skillet over medium heat.

In a bowl, combine the flour and dry seasonings.

Dredge the mushrooms in the flour mixture then sauté them

in the olive oil until browned.

Place the mushrooms in a large baking dish with a lid.

. Add the onions, carrots, potatoes, bay leaves, and rosemary and set aside.

•Using the same skillet that you used to sauté the mushrooms, bring the

beers , bouillon cube, soy sauce, and liquid aminos to a boil. The liquid

should be slightly thickened by the flour that was left in the skillet

after sautéing the mushrooms.

Reduce the heat and simmer for 5 to 10 minutes. If the gravy is too thick or

strong in flavor, add some water or beer.

Allow the gravy to cool for 20 minutes.

• Pour the gravy over the mushrooms and other vegetables in the baking dish.

Cover and bake at 325˚F for 1 hour or until the vegetables are tender.

• Remove the bay leaves and sprinkle the parmesan “cheese” over the top.

Serve immediately.

Try serving with crusty bread or over wide noodles.

 ===================

Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------  

Cooking With Beer

Here's my take for September on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes and you won't be disappointed.  And of course, don't forget my golden rule -

 when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Lets start with something really special.  Everyone will love these for lunch, dinner, or just anytime you're hungry for something delicious!  It's my special take on a classic grilled cheese sandwich.   You'll never want it any other way.

Mushroom, Onion and Stout Grilled Cheese Sandwiches 

Ingredients

7 ounces Gruyère cheese, cubed and at room temperature

2 ounces Brie cheese, rind removed

Scant 3/4 cups stout beer, divided

3 tablespoons unsalted butter, divided

2 tablespoons extra-virgin olive oil, divided

1 cup thinly sliced onions

1/4 tsp. salt

1/4 tsp. pepper

 ounces mushrooms, sliced (I like crimini mushrooms)

1 1/2 tsp. fresh thyme leaves

8 slices sandwich bread

Instructions

1. In the bowl of your food processor with the blade attachment, combine the Gruyère, Brie and 3 tablespoons of the beer until a paste is formed, about 30-60 seconds. Scrape the cheese mixture out of your food processor and transfer it to a small bowl. Set aside.

2. In a large non-stick skillet over medium heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Add the sliced onions, salt and pepper and sauté, stirring frequently, until the onions are soft and starting to brown, about 4-5 minutes. Add the mushrooms, fresh thyme leaves and the remaining tablespoon of olive oil, and sauté for an additional 4-5 minutes. Add the remaining beer and simmer until all the liquid has boiled off, about 3-5 minutes. Remove from the heat. Transfer the mushroom-onion mixture to a small bowl and set aside.

3. Assemble the sandwiches. Spread the cheese mixture over 4 slices of bread, dividing it evenly among the slices. Top with the mushroom-onion mixture. Place the remaining bread slices on top.

4. Grill the sandwiches. Wipe out your skillet and place it back over medium heat. Melt about 2 tablespoons of butter in your skillet, then grill the sandwiches on both sides until the bread is golden and the cheese is melted. Work in batches if necessary, adding a bit more butter if your pan starts to get dry.

5. Allow the sandwiches to rest for about 2 minutes before slicing in half and serving. Enjoy!

-----------------------------//

If you check through my previous recipes you'll find several for various types of beer bread.  You will not, however, find one using a saison.  Until now!  This one is different and oh so tasty.  It's fast and easy so give it a try.

Barley Saison Beer Bread:

15 oz. all-purpose flour

9 oz.  saison of your choice

1 tsp. salt

1 tsp. dry malt extract

¼ tsp. dried saison yeast

Whisk together dry ingredients in mixer. Fitted with a dough hook add saison with motor running on low speed for 3 minutes. Let rest for 10 minutes. Raise mixer speed to medium and knead for 7 minutes. Cover mixer bowl tightly with plastic wrap and allow to rise for 3.5 hours. Then transfer covered dough to refrigerator for about 10 more hours. Then place back on counter for another 3 hours at room temperature. Oil hands, remove dough from bowl, punch down and knead for 1 to 2 minutes. Round dough ball, lightly oil, place back in mixer bowl (or floured boule if you have one), and allow to rise again for 3 hours. Dump dough ball onto a prepared baking sheet and shape lightly. Make a couple of artful slashes with your lame or sharp knife. Bake at 350 degrees F for 25 minutes. Remove from baking sheet and finish directly on the oven rack until golden brown, usually an additional 10 to 15 minutes. A fully cooked loaf should have a ‘hollow’ sound if knocked on the underside.

Notes – If you don’t have the time (or patience!) for the long rise, increase yeast to one to two teaspoons and allow to rise until the dough volume has doubled. Knock down, knead, and allow to double in size once more.

You can also substitute Einkorn flour for half of the all-purpose wheat flour, which will result in a denser loaf with a pronounced ‘nutty’ character.

------------------------------------------------------/

This is a great snack to enjoy anytime.  make this at home often and it's usually on the menu at my restaurant. 

Beer Battered Buffalo Cauliflower

Ingredients
Canola oil for frying
2 cups all purpose flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon cornstarch
12 ounces IPA or DIPA
3 cups cauliflower florets (stems removed)
½ cup buffalo sauce
2 tablespoons butter or vegan margarine, melted

Directions
1.  Heat 4 inches of canola oil in a pot over medium high heat. Clip a deep fry
thermometer on the side and bring oil to 350F, try to maintain this temperature.
2.  In a large bowl whisk together the flour, salt, garlic powder and cornstarch.
3.  Pour two tablespoons of the beer into a small container, set aside.
4.   Add the remaining beer to the flour bowl along with 2 tablespoons water,
whisk until combined adding additional water to thin until the batter is the
thickness of pancake batter.
5.  Turn the oven to 175F. Place a wire rack over a baking sheet, add the
baking sheet to the oven.
6.  One at a time dip the florets into the batter until well coated, then add to the
hot oil. Fry until golden brown on all sides, about 4 minutes, then transfer to
the baking sheet in the oven to keep warm until all cauliflower is done.
7.  Stir together the reserved beer, buffalo sauce, and butter.
8.  Add the deep fried cauliflower to a bowl, drizzle with sauce, toss until
well coated, serve immediately.

   ===================

Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------  

Cooking With Beer

Here's my take for August on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

These are two of my very favorites, especially for the summer.  They're easy and quick so give them a try!

Jalapeno IPA Hummus

INGREDIENTS
2 fresh jalapenos, stemmed, seeded and chopped (about 1/4 cup)
3 tbs tahini
1 1/2 cups cooked garbanzo beans, drained
1/3 cup chopped cilantro
1 tbs olive oil
1 lime, juiced (about 1 tbs)
1/2 tsp garlic powder
1/2 tsp salt
2/3 cup IPA beer (plus additional if needed)

Directions

 1.  Add all ingredients to a food processor and process until smooth.
2.  Add additional IPA for a thinner dip. Serve with pita or chips.
  *Note: most of the heat from Jalapenos are in the seeds. If you want a hotter
hummus, you can leave the seeds in. If the finished dip is too mild,
add 1/4 tsp chili powder for a spicier dip

--------------------------------------//

Beer Battered Buffalo Cauliflower

INGREDIENTS
Canola oil for frying
2 cups all purpose flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon cornstarch
12 ounces IPA or DIPA
3 cups cauliflower florets (stems removed)
½ cup buffalo sauce
2 tablespoons butter or vegan margarine, melted

Directions
1.  Heat 4 inches of canola oil in a pot over medium high heat. Clip a deep fry
thermometer on the side and bring oil to 350F, try to maintain this temperature.
2.  In a large bowl whisk together the flour, salt, garlic powder and cornstarch.
3.  Pour two tablespoons of the beer into a small container, set aside.
4.   Add the remaining beer to the flour bowl along with 2 tablespoons water,
whisk until combined adding additional water to thin until the batter is the
thickness of pancake batter.
5.  Turn the oven to 175F. Place a wire rack over a baking sheet, add the
baking sheet to the oven.
6.  One at a time dip the florets into the batter until well coated, then add to the
hot oil. Fry until golden brown on all sides, about 4 minutes, then transfer to
the baking sheet in the oven to keep warm until all cauliflower is done.
7.  Stir together the reserved beer, buffalo sauce, and butter.
8.  Add the deep fried cauliflower to a bowl, drizzle with sauce, toss until
well coated, serve immediately.

==============================================

Mushroom and Sweet Potato Potpie

(serves 8)

1/3 cup olive oil, divided

1 pound sliced fresh shiitake mushrooms

1 pound sliced baby Portobello mushrooms

2 large onions, chopped

2 garlic cloves, minced

1 teaspoon minced fresh rosemary, plus more for topping

1 bottle (12 ounces) porter or stout beer

1-1/2 cups mushroom broth or vegetable broth, divided

2 bay leaves

1 tablespoon balsamic vinegar

2 tablespoons reduced-sodium soy sauce

1/4 cup cornstarch

3 to 4 small sweet potatoes, peeled and thinly sliced

3/4 teaspoon coarsely ground pepper

1/2 teaspoon salt

Directions

Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms.

 In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.

 Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet.

Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.

                                                                    ===================

Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------  

Cooking With Beer

Here's my take for July on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Let's start with something that's quick and easy to make - Tavern Beer Cheese.  This one never fails to please!

It starts the way any good dip does, with lots of cream cheese. Next comes cheddar and garlic powder—all essentials. What really makes this dip great, though, is the caraway seeds. They add an herby, savory flavor that adds intrigue without being overpowering. If you do want more of a flavor wallop, try adding horseradish or strong mustard too. Then, finish it off with the titular ingredient: beer!

Ingredients

·   2  blocks cream cheese, softened to room temperature

·   2 c. shredded Cheddar

·   1/2 c. beer (any kind.  I usually use a pale ale)

·   1 tbsp. chives

·   1 tsp. caraway seeds

·   1 tsp. garlic powder

·   Kosher salt

·   Freshly ground black pepper

Directions

·    

1.       Step 1In a large bowl, mix together all ingredients. Season with salt and pepper.

2.       Step 2Garnish with chives and serve with dippers of your choice.

3.       Let soften for easier dipping

=============================================//

Of course we now need a Beer Pretzel to dip into that lovely Beer Cheese!  Here we go:

Ingredients

1/2 cup warm 110 to 115 degrees F water 

1 cup beer - any kind but I use a Double IPA for an extra kick of beer flavor 

2 tablespoon sugar

1 packet or 2 ¼ teaspoon active dry yeast

 ½ stick unsalted butter melted

 4 ½-5 cups flour

 2 teaspoons sea salt

flavorless oil for greasing (like sunflower seed, canola, or vegetable)

10 cups water

½ cup baking soda

 1 large egg yolk beaten with 1 tablespoon water

▢Sea salt or pretzel salt to finish

1. In the bowl of a standing mixer, dissolve the yeast and sugar in the warm water. Mix by swishing with your hand. Cover with a kitchen towel and let sit for 5 minutes. If it hasn’t foamed, your yeast is dead and you need to try again with new yeast.

2. On low speed with the dough hook attachment, add the beer, melted butter, flour, and salt. When combined, turn up the speed to medium. Knead until the dough is smooth and starts to pull away from the sides of the bowl, 4-5 minutes. If the dough is still too wet, you can add 1 tablespoon of flour at a time.

3. Remove the dough from the bowl, clean the bowl, and then lightly oil the bowl with a flavorless oil, like sunflower seed, canola, or vegetable. Return the dough to the bowl, cover with plastic wrap or seal the container with a lid, and place in a warm place until the dough doubles in size, ~50-60 minutes.

4. Preheat to 450F. Bring the water to boil with the baking soda.

5. Line two baking sheets with a silpat or parchment paper. Lightly grease with oil. Set aside.

6. Lightly oil the surface you plan to use to work the dough. Turn out the dough on the surface, divide into 8 equal pieces, and roll each piece out into a long rope, ~2 feet long.

7. To shape the pretzels, make a U-shape with the rope, twist the parallel arms across each other twice, and press the ends into the bottom of the U to form the pretzel.

8. Boil the pretzels, 1-2 at a time, for ~30 seconds, ladling the warm water over the tops of the pretzels.

9. As they finish, transfer them to the prepared sheet pans, brush with the egg wash, and sprinkle with salt.

10. Bake until golden brown, 11-14 minutes. Cool for 5 minutes before serving.

=========================================//

Try dipping some of those pretzels into a bowl of delicious hummus. Hummus is one of the most diverse food products out there. It can be used as a spread on any sandwich, as a dip for a crudité, or as a side dish.  It is rich in fiber, lots o nutrient-rich ingredients, full of flavor and versatile in how it can be seasoned. 

Enter, Beer Hummus, my  new take off the classic hummus recipe. This hummus recipe uses a citrusy American IPA to replace the traditional lemon juice acidity.  I also changed up the traditional garbanzo beans and added fresh fava beans, adding extra depth and flavor.  Enjoy!

Ingredients

1/4 pound garbanzo beans, fresh, can substitute cooked, dried or canned garbanzo beans instead

1 pound fava beans, fresh, peeled and outer skin removed, peas may be substituted

3 - 4 each garlic, cloves peeled

3 tablespoon cashews, raw preferably soaked for 6 hours in cold water

3 tablespoon hemp seeds, hulled

2 tablespoon sesame seeds, white, raw

15 ounce garbanzo beans, canned, preferably organic, drained and rinsed

2 tablespoon soy sauce, tamari or shoyu

2 tablespoon oil, walnut, pistachio or extra virgin olive oil

2 teaspoon salt, kosher

4 ounce Pale Ale, IPA, DIPA

Instructions

Fill a large pot with water, season lightly with sea salt and bring to a boil over high heat.
Remove all of the fresh garbanzo beans from their pods and set aside. For the fava beans, first open the whole pod and remove the beans. There is a second skin that will need to be removed covering each bean, but it is much easier to do this after they have been blanched for 3 – 4 minutes. 

Place the garbanzo beans into the boiling water and cook them for about 5 minutes, or until just cooked through. Strain them, using a skimmer and place into cold water to shock them, keeping their color. Add the fava beans to the boiling water, then remove and place into a bowl of ice water to shock them. Now peel the outside coating of the bean and place the tender bright green fava with the blanched garbanzo beans. 

In the bowl of a food processor, add the garlic, cashews, hemp seeds and sesame seeds together. Pulse several times, until the mixture is broken down to a coarse sand consistency. This combination will re-create the traditional addition of tahini (sesame seed butter). 

Add the blanched garbanzo beans, fava and cooked or canned garbanzo beans. Pulse several times, then scrape the sides of the bowl with a spatula and repeat the pulses. As the mixture turns into a paste, turn the food processor on and add the shoyu, oil, salt and hoppy beer using the down tube of the work bowl. Continue to process until the mixture is a smooth paste, scraping down the sides of the bowl. 

Taste the hummus, adjust the seasoning if needed and assess the texture. It should be smooth, still holding its shape on a spoon, not appearing too runny. If more liquid is needed, then add a tablespoon of beer at a time to get to the right Transfer the mixture to a jar or container and keep refrigerated till ready to use. The hummus will last up to 5 days, getting better after the first day as the flavors have more time to meld together. 

 ===================

Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------

Cooking With Beer

Here's my take for June on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

This one is very popular at my restaurant.  I've adapted the recipe for making at home and it's a winner in every way.  If you like IPAs this is THE one for you!

IPA Mac and Cheese

1 package (16 ounces) elbow macaroni

1/4 cup butter

2 garlic cloves, minced

1/4 cup all-purpose flour

    1 tablespoon ground mustard

1 teaspoon salt

3/4 teaspoon pepper

2-1/2 cups 2% milk (try Flax Milk for a healthier version)

3/4 cup  Imperial IPA (for lower caoriel verison use a session IPA like All Day IPA)

1/4 cup heavy whipping cream

3 cups shredded cheddar cheese, divided

2 cups shredded smoked gouda cheese

4 tablespoons grated Parmesan cheese, divided

2 tablespoons minced chives

Directions

·   Cook macaroni according to package directions for al dente.

·   Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute.

·   Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

·   Reduce heat. Stir in 2 cups cheddar cheese, Gouda cheese and 2 tablespoon Parmesan cheese until melted. Add chives.

·   Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.

·   Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through.

·   Let stand for 5 minutes before serving.  Serve with glass of the same IPA you used in the cooking.

=======================

Here's a wonderful one that's super fun to eat and easy to make - now that's a great combination!  It's my

Pale Ale Lazy Stuffed Pizza Bread

INGREDIENTS

2 cups low-moisture mozzarella, shredded

1/4 red onion, thinly sliced

1 tsp dried basil

4 tbsp Pale Ale

Salt and freshly ground black pepper, to season

1 loaf, Italian or French bread

3 tbsp unsalted butter, melted

1/2 cup pepperoni slices, quartered

2 cups marinara sauce, for dipping (optional)

DIRECTIONS

1, Heat oven to 400° F. Combine mozzarella, red onion, basil, and pale ale in a mixing bowl. Season and mix well to combine.

2. Using a bread knife, slice the bread on a diagonal about 1-1.5 inches apart. Repeat, slicing in the opposite direction to get a checkerboard effect. Be careful not to slice the bread all the way through.

3. Brush melted butter all over the bread and into the crevices. Gently stuff with cheese mixture, then with the pepperoni slices.

4, Wrap loaf in tin foil and bake for 15 minutes. Carefully unwrap foil and bake for 5 more minutes until the bread is lightly browned.

5. Serve warm, with marinara sauce if you like

=========================

Let's go with one more.  It's super fast and easy to make.

Beer Infused Grilled Cheese

4 slices rustic white bread

2 slices provolone cheese (3/4 oz each)

2 slices Cheddar cheese (3/4 oz each)

1 egg

3/4 cup pale ale beer ( I enjoy more of a beer taste so I often use a Double IPA)

1/4 cup all-purpose flour

1/4 teaspoon chipotle chili powder

1 tablespoon butter or butter substitute

Directions

1,  In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.

2.  On 2 of the bread slices, place 1 slice provolone cheese, and 1 slice Cheddar cheese on each. Top with remaining bread slices.

3. Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.

4.  Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.

===================

Eat and Drink Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------

Cooking With Beer

Here's my take for May on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

This is sure to become one of you all time favorites.  Give it a try and you won't be disappointed.

Dark Beer, Onion, & Mustard Bread

Makes one 9-by-5-inch loaf

·   1 large onion, sliced into extra thin rings

·   1/2 Tbsp. butter

·   1 bay leaf

·   2¾ cups flour

·   1/4 cup cornstarch

·   1 Tbsp. + 1 tsp. baking powder

·   1 tsp. kosher salt

·   1 (12-oz.) can dark beer (I used All Out Stout from Athletic Brewing Company)

·   2 Tbsp. of your favorite mustard (I used brown horseradish mustard)

·   Freshly cracked black pepper

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a loaf pan with softened butter or cooking spray.

In a saute pan over high heat, cook the thinly sliced onions in the butter with a pinch of salt, a generous amount of freshly cracked black pepper, and the bay leaf. Cook for 3-5 minutes, stirring occasionally, until the onions are wilted, but have not begun to turn brown. Remove and set aside, discarding the bay leaf.

Stir the flour, cornstarch, baking powder, and salt together in a large bowl. Make a well in the center, pour in the beer and mustard, and stir. Once a soft batter forms, whisk vigorously for about 30 seconds, then pour into the prepared loaf pan and even out the top. Scatter the cooked onions atop the bread, slide into the oven, and bake for 50-55 minutes until a toothpick inserted into the center pulls out cleanly. Allow the beer bread to cool for at least 30 minutes before cutting into thick slices.

Serving suggestions: Top a slice with a thick layer of butter, or pair with mustard and cheese.

=============================================

In this we're making both the filling and the Runzas so it may seem involved but it really isn't.  Just go slow, take it step by step and your effort will be rewarded with a truly great dish

Mushroom & Beer Runzas

For the dough:

·   1/2 cup milk

·   1/2 cup beer (I usualy us Sierra Nevada Pale Ale)

·   1 stick butter, cut into 8 pieces

·   3 Tbsp. sugar

·   1 packet active dry yeast

·   4 cups flour

·   1 tsp. kosher salt

·   2 eggs

For the filling:

·   2 medium yellow onions

·   1 lb. white button mushrooms

·   1 lb. cremini mushrooms, stemmed and roughly chopped

·   1/2 small cabbage, shredded (about 3-4 cups)

·   1 Tbsp. soy sauce

·   Remainder of the beer in the can

·   1 Tbsp. of your favorite mustard

·   2 tsp. apple cider vinegar

·   3/4 tsp. hot smoked paprika

·   1/2 cup instant mashed potatoes

·   Cooking oil

·   An ample amount of kosher salt

·   1/2 tsp. freshly cracked black pepper

To finish:

·   1-1 1/2 cups shredded cheese (your choice, and completely optional)

·   3 Tbsp. melted butter

First, make the dough

In a small saucepan or microwave-safe container, heat milk and beer together until steamy, then remove from the heat and add the butter and sugar. Stir continuously until the butter is melted and the mixture has cooled to about 100-110 degrees. Stir in the yeast and set aside for about 10 minutes.

Put the flour, salt, and eggs into the bowl of a stand mixer, attach a dough hook, and set to medium speed. Slowly pour in the yeast mixture; when you no longer see any raw flour remaining at the bottom of the bowl, turn the speed to medium-high and let the dough knead for 5 minutes, until it forms a taut ball. Rub your hands with a bit of oil or butter, grease the dough ball, and place in a plastic bag. Refrigerate overnight.

Next, make the filling

In a Dutch oven over high heat, saute the onions with a bit of oil and a hefty pinch of kosher salt until golden—about 5 minutes. Add half the chopped mushrooms (both white button and cremini) with another generous pinch of kosher salt and cook for 4 minutes, stirring occasionally until the mushrooms are brown and reduced in volume, then stir in the rest of the mushrooms with the soy sauce and freshly cracked pepper and cook for another 5 minutes.

Add the shredded cabbage, another pinch of salt, soy sauce, and the remaining beer; cover the Dutch oven, reduce the heat to medium, and simmer for 20 minutes. Turn off the heat, remove the lid, and stir in the mustard, vinegar, paprika, and mashed potato flakes. Taste for seasoning, adjusting to your personal preference. Let the mixture cool, then refrigerate overnight.

Assemble the runzas

Line two sheet pans with parchment paper. Divide the cold dough into 12 equal pieces, then roll them into balls. On a lightly floured board, roll out each piece until it’s about 1/8" thick, add 1-2 tablespoons of shredded cheese (if using), then pile about 1/3 cup of filling in the center. Bring the top and bottom edges of the dough to the center and pinch, then repeat with the left and right sides, and then the corners. Once sealed tightly, roll the runzas around in your palms to shape them up nicely, then place them seam side down on the sheet pans, equally spacing six on each pan. Cover them loosely with plastic wrap, slide into a cold oven, turn the oven light on, and let them rise until they’re light and puffy when you tap them—about 90 minutes.

Remove the sheet pans from the oven and turn it on, preheating it to 375 degrees. Once preheated, bake the runzas in the center of the oven for 30 minutes, rotating the pans halfway through. Brush the runzas with melted butter, bake for another 3-5 minutes until beautifully golden, then remove from the oven and brush with melted butter one more time. Allow to cool for at least 15 minutes before serving.

If you’d like to freeze some of the baked runzas for a later date, wrap each one individually in plastic wrap, then place in a ziptop bag or an airtight container and freeze for up to four months. To reheat, you can pop them in the microwave for a few minutes like an extra-homey Hot Pocket, reheat in an air fryer for about 5 minutes, or bake in a 350-degree oven for 15-20 minutes until warmed through.

===================

Eat Hearty!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------

Cooking With Beer

Here's my take for April on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

When I make this chili at home and not in my restaurant I love having it for two meals in one week for the sake of convenience and cost. One night, we’ll have it as is with a side of cornbread, and another we’ll have it atop baked sweet or regular potatoes. I can’t decide which way I like it better – I’ll have to get back to you on that. 

Beany Beery Chili

Ingredients

• 1 Tbsp olive oil

• 1 large white onion (chopped)

• 1/2 green pepper (diced)

• 4 cloves garlic (minced)

• Salt and black pepper

• 1 Tbsp chili powder

• 2 tsp hot sauce (optional)

• 1 12-oz. bottle dark Mexican beer or Baltic porter for even more flavor

• 1 28-oz. can diced tomatoes

• 1 15.5-oz. can kidney beans (slightly drained)

• 1 15.5-oz. can black beans (slightly drained)

• Hot sauce, crackers and cornbread (optional // for serving)

Instructions

1. Heat the oil in a large saucepan or pot over medium-high heat.

2. Add the onion, garlic, green pepper and 1/2 teaspoon each salt and pepper (amount as original recipe is written // adjust if altering batch size).

3. Cook, stirring often, until softened – about 6 to 8 minutes.

4. Add the chili powder and hot sauce, stir and cook for another minute.

5. Add the beer and cook until reduced by half – about 6 to 8 minutes.

6. Add the tomatoes (with their juices), beans (slightly drained), and 1/4 tsp each salt and pepper (amount as original

7. recipe is written // adjust if altering batch size).

8. Bring to a simmer while breaking up the tomatoes slightly with a spoon. Cook until thickened – about 25 to 30 minutes.

9. Serve with hot sauce, crackers and cornbread, or whatever toppings you prefer. If you’re not vegan, cheese is a nice addition.

Notes

This chili gets better with age like most soups, so if you can make it in advance, that would be preferable. This way the flavors grow more intense and the whole dish melds together a bit better.

*Nutrition information is a rough estimate.

===========================================

Healthy Beer Bean Mushroom Stew - a one pot marvel!

• 3 Tbsp non-dairy butter (or real butter for a less healthy version)

• 1 medium onion, diced (1 medium onion yields ~2 cups)

• 1 lb mushrooms, sliced (1 lb yields ~7 cups // we like a mixture of shiitake and cremini)

• 3/4 tsp dried thyme

• 3/4 tsp dried rosemary

• 3/4 tsp sea salt and pepper

• 4 cloves garlic, minced

• 2 Tbsp cornstarch (or all-purpose flour)

• 2 tsp tamari or soy sauce 

• 1 Tbsp Dijon mustard 

• 2 cups vegetable broth (store-bought)

• 2 cups pale ale

• 1 lb baby potatoes, cut into 1/2-inch cubes (1 lb yields ~3 cups)

• 2 (15 oz.) cans white beans, drained and rinsed (we like cannellini)

• 1/2 cup dairy-free milk (plain, unsweetened // we used almond) or low fat regular milk

Instructions

1. 1. 1, Add the butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion and sauté for a few minutes. Next add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes or until the mushrooms have released most of their moisture and begin to brown. Add the garlic and cook for another minute.

2. Next add the cornstarch and stir to coat the vegetables. Then add the tamari and mustard and stir again. Add the vegetable broth, beer, and potatoes and bring to a boil. Once boiling, reduce the heat and simmer (uncovered) for 15-20 minutes, or until the potatoes are tender, stirring occasionally.

3. Stir in the beans and milk and simmer (uncovered) for another 10-15 minutes until the stew has thickened and the vegetables are tender. Adjust for seasoning and thickness as needed, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.

4. Serve warm and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.

5. Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, milk, wate, or beer when you reheat.

=============================

A bonus recipe!

This zippy and savory meal takes all the things you love about pizza and pasta and pairs them with fiber-and protein-rich beans! And (if you can believe it) it requires just 10 ingredients and 30 minutes. Yep, that’s including the homemade cheese sauce! Let us show you how it’s done! 

Ingredients

Cheese Sauce

1/2 cup raw cashews

2/3 cup lager

1 Tbsp lemon juice

2 ½ Tbsp nutritional yeast (for cheesiness)

2 Tbsp tapioca starch (for stretchiness // also called tapioca flour)

1/2 tsp sea salt

BEANS

• 2 Tbsp olive oil

• 4 large cloves garlic, minced

• 1/4-1/2 tsp red pepper flakes (optional)

• 1 (15 oz.) can crushed tomatoes

• 1/2 cup pale ale

• 1 Tbsp dried Italian herbs*

• 1 tsp maple syrup (optional)

1/2 tsp sea salt

2 (15 oz.) cans white beans, drained and rinsed (we used cannellini /

Directions

1. CHEESE SAUCE: Add cashews to a heatproof bowl and cover with room temp beer by at least 1-2 inches. Let them soak while you get started on the beans.

2. BEANS: Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.

3. Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.

4. CHEESE SAUCE: While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup beer, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside

5, Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch. Optionally, garnish with fresh basil.

6, Serve warm with vegan garlic bread, sautéed greens, roasted vegetables, or alongside a salad. Leftovers keep for 3-4 days in the refrigerator or 1 month in the freezer.

===================

Delicious!  Cheers!

-----------------------------------------------------------------

See you next month!

Elaine Alexander

-------------------

Cooking With Beer

Here's my take for March on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Let's start with something you can put together in 15 minutes or so.  It's my take on one of my favorite things -

SWISS BEER BREAD

Ingredients

4 ounces Jarlsberg or Swiss cheese

3 cups all-purpose flour

3 tablespoons sugar

3 teaspoons baking powder

1-1/2 teaspoons salt

1/2 teaspoon pepper

1 bottle (12 ounces) lager or pale ale

2 tablespoons butter, melted

Directions

1. Preheat oven to 375°. Divide cheese in half. Cut half into 1/4-in. cubes; shred remaining cheese. In a large bowl, combine next 5 ingredients. Stir beer into dry ingredients just until moistened. Fold in cubed and shredded cheese.

2. Transfer to a greased 8x4-in. loaf pan. Drizzle with butter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack.

===========================

Now for something delicious and perfect for a chilly day or really and kind of day.  It's perfect to dip that Swiss beer bread into.  Delicious!

Broccoli Beer Cheese Soup 

Ingredients

3 tablespoons butter

5 celery ribs, finely chopped

3 medium carrots, finely chopped

1 small onion, finely chopped

4 cups fresh broccoli florets, chopped

1/4 cup chopped sweet red pepper

4 cans (14-1/2 ounces each) chicken broth

1/2 teaspoon pepper

1/2 cup all-purpose flour

1/2 cup water

3 cups shredded cheddar cheese

1 package (8 ounces) cream cheese, cubed

1 bottle (12 ounces) light lager (if you want added punch try an Imperial IPA)

Optional toppings: Additional shredded cheddar cheese, chopped green onions, sour cream and salad croutons 

Directions

In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes.

Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, onions, etc.

Note: You can freeze this soup. Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.  

======================================

March means St. Patrick's Day so lets celebrate with some Guinness in your glass and in the recipe. This one is great

Guinness Grilled Mushroom & Cheese Sandwich. 

Ingredients

7 ounces Gruyère cheese, cubed and at room temperature

2 ounces Brie cheese, rind removed

Scant 3/4 cups stout beer, divided

3 tablespoons unsalted butter, divided

2 tablespoons extra-virgin olive oil, divided

1 cup thinly sliced onions

1/4 tsp. salt

1/4 tsp. pepper

8 ounces mushrooms, sliced (I like crimini mushrooms)

1 1/2 tsp. fresh thyme leaves

8 slices sandwich bread

Instructions

1. In the bowl of your food processor with the blade attachment, combine the Gruyère, Brie and 3 tablespoons of the beer until a paste is formed, about 30-60 seconds. Scrape the cheese mixture out of your food processor and transfer it to a small bowl. Set aside.

2. In a large non-stick skillet over medium heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Add the sliced onions, salt and pepper and sauté, stirring frequently, until the onions are soft and starting to brown, about 4-5 minutes. Add the mushrooms, fresh thyme leaves and the remaining tablespoon of olive oil, and sauté for an additional 4-5 minutes. Add the remaining beer and simmer until all the liquid has boiled off, about 3-5 minutes. Remove from the heat. Transfer the mushroom-onion mixture to a small bowl and set aside.

3. Assemble the sandwiches. Spread the cheese mixture over 4 slices of bread, dividing it evenly among the slices. Top with the mushroom-onion mixture. Place the remaining bread slices on top.

4. Grill the sandwiches. Wipe out your skillet and place it back over medium heat. Melt about 2 tablespoons of butter in your skillet, then grill the sandwiches on both sides until the bread is golden and the cheese is melted. Work in batches if necessary, adding a bit more butter if your pan starts to get dry.

5. Allow the sandwiches to rest for about 2 minutes before slicing in half and serving. Enjoy!

===================

-----------------------------------------------------------------

See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

How about something a bit different? Cassava is a root frequently used among Latinos, very typical in Brazil and present in the cuisines of Cuba, Dominican Republic, Colombia, and Peru, among many other cultures.  Here’s my take on a Cuban Soup With Cassava-

Ingredients-

·   2 pounds of cassava peeled and cut into two-inch pieces approx. (You can use frozen cassava).

·   2 cups of natural vegetable broth.

·   2 cups light lager or pale ale

·   3 tablespoons of olive oil.

·   2 tablespoons of white vinegar.

·   6 cloves of garlic, peeled and whole.

·   2 small white onions, chopped.

·   2 dried bay leaves.

·   1 tablespoon of fresh Italian parsley, finely chopped.

·   Salt and pepper to taste.

Directions

·   In a medium deep pot over high heat, add enough salted water to cover the cassava and bring to a boil. While the cassava is boiling, in a skillet over medium heat, add the oil and sauté the garlic until golden brown over low heat for about 5 minutes.

·   Add the onion and bay leaves and sauté until the onion is tender and transparent. Add the vinegar, stirring well, and set this “mojo” aside. Remove 2-3 tablespoons, mix with the parsley and set aside to garnish the soup at the end.

·   Once the cassava is very tender, strain it and remove the thin root in the center. If you have a whisk, return the yucca to the pot, add the “mojo”, the broth, beer, and whisk until smooth and with a liquid puree texture.

This process can also be done in a blender and then return the soup to the pot to add salt, pepper and heat it a little before serving.

===================

Now for yummy - Beer, coffee, chocolate and more. This is a good time in the kitchen, You could serve this at a dinner party where it looks like you worked really hard, but it’s pretty easy. Pot de crème, plural pots de crème, is a type of French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of cream”, which also refers to the porcelain cups in which the dessert is served.

So let’s do this!

Imperial Stout Pot de Creme

Ingredients

5 ounces of  Imperial Stout

1 shot/ounce of espresso

3/4 cup of milk chocolate

1/2 cup of sugar

1 can of coconut milk (14 ounces)

2 Large eggs

Directions

Step 1

Preheat oven to 300° F.

Step 2

Over medium-high heat in a pot, mix the coconut milk and sugar. Bring to a boil, then remove from heat.

Step 3

Whisk the eggs in a bowl, then add the coconut milk into the eggs only a couple of tablespoons at a time. (You want to prevent the eggs from curdling.) Once you’ve added half the coconut milk, pour in the rest while whisking.

Step 4

Pour the milk-egg mixture over the chocolate. Let sit for 1-2 minutes to allow chocolate to melt.

Step 5

If you have an immersion blender*, blend until everything combines. Then add stout and espresso, blending until smooth. (Try not to create bubbles when using the immersion blender. Keep it under the surface of the mixture.)

*If using a handheld mixer, one additional step: pour your smooth mixture once through a fine mesh strainer.

Step 6

Let the mixture sit for a few minutes to allow any air bubbles to rise to the top. Skim off the bubbles.

Step 7

Divide the mixture into bake-proof ramekins or bowls. (We used 4-ounce ramekins and poured 3 ounces of mixture into each ramekin.)

Step 8

Set ramekins in a shallow dish. Fill the dish with hot water, stopping when the water reaches halfway up the sides of the ramekin.

Step 9

Bake for about 30 minutes, or until the custard reaches 180° F in the center. No thermometer? Make sure the edges are set and the center still has a slight jiggle.

Step 10

Remove dish from oven and let sit for about 20 minutes, or until you can handle the ramekins comfortably with bare hands. Refrigerate ramekins until chilled. Top with whipped cream before serving,

================

Let's end with something quick, easy, and tasty.  In fact, it's perfect for watching the Super Bowl - Beer Cheese

Beer Cheese

Ingredients

1 large or 2 small cloves garlic

1 pound sharp cheddar cheese, grated, at room temperature

1 tablespoon Worcestershire (or Soy) sauce

1 teaspoon prepared horseradish

½ teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

¾ cup flat beer (such as a malt-forward lager), at room temperature

Crackers, pretzels and/or raw vegetables, for serving

Directions

Place garlic in food processor fitted with the steel blade and process briefly to chop. Add cheese, Worcestershire, horseradish, cayenne, black pepper and beer and process until very smooth, about 2 minutes.

The spread will still retain some slight texture (it won’t be as smooth as melted or processed cheese). Cover tightly and refrigerate for at least 24 hours (or up to 5 days) to let flavors meld. Serve at room temperature. Makes about 2 cups.

NOTE- I like to use a very hoppy IPA but a lighter beer with some character but low bitterness, like malt-forward Mexican, Vienna or Helles lagers work very well.

===================

-----------------------------------------------------------------

See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Milk Stout Donuts

Makes: 6 donuts or 12 muffins

·   1/4 cup (4 Tbsp) butter

·   1/4 cup vegetable oil

·   1/2 cup granulated sugar

·   1/3 cup brown sugar

·   2 large eggs

·   1-1/2 tsp baking powder

·   1/4 tsp baking soda

·   1/2 to 1 tsp ground nutmeg, to taste

·   3/4 tsp salt

·   1 tsp vanilla extract

·   2-2/3 cup all-purpose flour

·   1 cup milk stout or foreign export stout (tropical stout)

Preheat oven to 425°F (218°C). Use a lightly greased donut pan, or a muffin pan lined with paper or lightly greased with butter or pan spray.

In a medium-sized mixing bowl, beat together butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla extract.

Stir the flour into butter mixture alternating with the beer, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick; when you draw your spatula through the batter, it will leave a furrow.

Spoon tbatter into the lightly greased pans, filling the wells to about 1/4” shy of the rim.

Bake doughnuts for 10 minutes. Remove from oven and wait 5 to 7 minutes before turning them out of the pans onto a rack. When cool, glaze the donuts with Dark Chocolate Sauce.

Dark Chocolate Sauce

Makes: About 1 cup

·   3/4 cup milk stout or foreign export stout

·   1/4 cup sugar

·   1/4 cup heavy cream

·   8 oz dark chocolate (nibs or a bar, cut up)

·   1 Tbsp sea salt (optional)

In a small saucepan, combine the beer, sugar, and heavy cream and bring to a boil. Add the chocolate, reduce the heat to low, and stir until the chocolate is melted and smooth. If desired, stir in the sea salt (or sprinkle the sea salt over the chocolate sauce after you glaze the donuts).

Use this sauce at room temperature to glaze the donuts, or it will keep covered in the refrigerator for up to 7 days.

======================

Kriek-Braised Berry Crumble

Serves: 4

Braised Berries

12 oz (355 ml) kriek

½ cup (110 g) sugar

2 lb (907 g) fresh berries (blueberries, raspberries, blackberries, etc.)

1 tsp cornstarch

⅛ tsp salt

In a large nonreactive pot, combine the kriek and sugar, bring to a gentle simmer, and cook until reduced by one-third or one-half (about 30 minutes). Add the berries, sprinkle the cornstarch and salt over top, and lightly simmer until the berries begin to break down. If too acidic, add 1 tsp of sugar at a time until the acidity is to your liking. If too watery, sprinkle 1 tsp cornstarch at a time until the mixture is like a thin jam or jelly.

Crumble

2 cups (440 g) all-purpose flour

½ tsp salt

1¼ cups (275 g) brown sugar

3/4 lb (340 g) butter (cold and cut into small pieces)

Mix everything in a stand mixer with a paddle attachment until combined and about the size of peas. Preheat the oven to 400°F (204°C). On the stove top, heat a cast-iron pan over medium heat. Add the fruit to the pan and sprinkle the crumble on top. Immediately put in 400°F (204°C) oven for 15–20 minutes, until the top is golden brown and the filling is bubbling. Serve with vanilla whipped cream or ice cream.

=====================

Vegetable Salad with Sour-Beer Vinaigrette

Serves: 4

·   1 delicata squash, seeded and sliced into half moons (slice the whole squash lengthwise, then cut ½” widthwise)

·   1–2 Tbsp canola oil, divided

·   1 ear of corn or 1 cup frozen corn kernels, thawed

·   2–3 late season tomatoes (if not available, use vine-ripened)

·   1 tsp chopped fresh chives

·   1 tsp fresh thyme

·   2 tsp gose beer

·   2 Tbsp extra virgin olive oil

·   1 yellow onion, thinly sliced

·   1 cup arugula or baby kale

·   2 oz sharp white cheddar or other sharp cheese, shredded

·   Salt and pepper to taste

Wash vegetables and allow to air dry. While they are drying, preheat oven to 400°F (204°C) or preheat a grill to medium-high.

Toss sliced squash with 2 tsp canola oil and season with salt and pepper. Arrange squash on a rimmed baking sheet in a single layer and bake for 10–12 minutes, or until golden brown and tender. If using a grill, after seasoning, place squash on grill grates and cook 3–4 minutes on each side, being careful to not burn.

If using fresh corn and a grill, remove husks, place corn on the grill, and char on all sides, about 5–7 minutes. Allow corn to cool, and shave the kernels off of the cob into a bowl. If using fresh corn and the oven or frozen corn, cut the kernels from the fresh cob, toss the kernels in ½ tsp canola oil, and roast in oven until golden brown, about 10 minutes total.

Slice tomatoes into fun shapes and place them on a large platter. Season with a sprinkle of salt and pepper.

Place chives, thyme, and gose beer into a small non-reactive bowl. Slowly drizzle in the olive oil. Season with salt and pepper. (Tip: if you want this dressing to emulsify, add ½ tsp Dijon mustard to the sour beer before adding the oil. This dressing will keep for a week in the refrigerator.)

In a large bowl place squash, corn, onion, and arugula/kale. Season lightly with salt and pepper and drizzle vinaigrette over the mix. Toss gently to coat everything, and arrange the salad around the tomatoes on the platter. Sprinkle with sharp cheese and enjoy immediately.

===================

-----------------------------------------------------------------

See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Chocolate Milk Stout Truffles

Need an impressive dessert for that holiday gathering? These truffles are richly flavored and easy to make. For best results, use high-quality chocolate and a delicious milk stout.

Makes: 6–7 golf ball–sized truffles

• 8 oz (227 g) bittersweet (63 percent cacao) chocolate

• ¼ cup (59 ml) cream

• ¼ cup (59 ml) milk stout

• ½ cup (118 ml) unsweetened cocoa powder

• ½ cup (118 ml) sugar

If you are using a bar of chocolate, chop it into small pieces. Place the chocolate pieces in a heatproof mixing bowl. Place 1 cup (237 ml) water in a small pan and bring it to a low simmer over low heat. Place the mixing bowl with chocolate on the pot (DIY double boiler).

Heat the cream in the microwave until it is hot to the touch but not boiling. With a spoon, mix the cream into the chocolate to help with the melting.

Do the same with the milk stout (my settings for the microwave were on high for 20 seconds). Pour the milk stout into the chocolate-cream mixture and continue stirring until all the chocolate has melted.

Pour the chocolate mixture into a shallow pie pan and place in the refrigerator to cool for 30 minutes, until it is firm throughout. While the chocolate is cooling, mix the cocoa powder and sugar in a small bowl.

Remove the chocolate from the fridge and using a spoon or ice cream scoop, make golf ball–sized chocolate truffles. (I recommend using food-prep gloves for this process.) Once formed, roll the truffles in the sugar/cocoa powder mix to cover. Shake off the excess and store the truffles in the refrigerator until ready to serve.

Beer Tasting Notes: For the most interesting results, make a few batches and try a different milk stout in each. Think flavored milk stouts, with some creative additions to the cocoa powder dusting.

Beer Suggestions: For straightforward stout notes, try Left Hand Milk Stout (Longmont, Colorado) or Boise Brewing Dark Daisy Chocolate Milk Stout (Boise, Idaho.  Even better support your local brewery and use one of their milk stouts.

==========================

Porter Caramelized Onion Flatbread Pizza

Ingredients\

For the Crust:

• 1 ¾ cups flour

• 1 envelope yeast

• 1 tsp white sugar

• ½ tsp garlic salt

• 2/3 cup malty beer (brown ale, beligan ale, etc)

For the Onions:

• 2 tbs unsalted butter

• 2 tbs olive oil

• 2 sweet white onions, sliced

• pinch salt

• pinch white sugar

• 1 cup porter beer

For the Toppings:

• 4 wt oz smoked gouda cheese, sliced

• 1 cup grape tomatoes

• 2 tbs olive oil

• ½ tsp sea salt

• ½ tsp pepper

• 2 tbs flat leaf parsley, chopped

Directions

1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, sugar and garlic salt. Mix until combined.

2. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.

3. Add the beer to the stand mixer and mix on medium speed until most of the flour has been moistened.

4. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.

5. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes (while the dough rises, start the onions).

6. Remove from bowl and add to a lightly floured surface. Knead several times, cut into 6 equal sized pieces.

7. One at a time form the dough into 6 inch circles. Place on a baking sheet that has been covered with parchment paper.

8. While the dough is rising, make the onions. In a saucepan or Dutch oven melt the butter with the olive oil over medium heat. Add the onions with a pinch of salt and sugar, cook until softened, about 10 minutes. Add beer and cook, stirring occasionally, until the beer has mostly evaporated and turned to a glaze about 20 minutes. Make sure to keep the heat low or the onions will burn before they caramelize.

9. Preheat the oven to 400.

10. Add the tomatoes to a small bowl. Toss with olive oil, salt and pepper, set aside.

11. Top the 6 flatbreads with slices of Gouda, then add about ¼ cup of caramelized onions, then tomatoes.

12. Brush exposed crust with olive oil.

13. Bake at 400 for 12-15 minutes or until crust has turned golden brown.

14.   Sprinkle with parsley just before serving.

--------------------/

Cast-Iron Beer Bread

Makes: 1 loaf

3 cup (710 ml) bread flour

2 tsp salt

½ tsp sugar

\½ tsp active dry yeast

4 fl oz (118 ml) Vienna lager, room temperature

¾ cup (177 ml) plus 2 Tbs warm water

2 Tbs butter, melted

·   1 Tbs large-flake salt or kosher salt

In a large mixing bowl, combine the bread flour, salt, sugar, and yeast. Mix well. Add the lager and water and mix just until the dough comes together, no more. Cover with plastic wrap, poke several holes in the wrap, and cover that with a damp towel. Place in a cool, dry place for 12 hours.

Remove the dough from the bowl and form into a ball. Place the dough on a piece of parchment and place that into a bowl. Cover with a damp towel and place in a warm place to allow the dough to double in size.

While the dough is proofing, preheat the oven to 475°F (246°C). Place a cast-iron skillet in the oven to heat up.

When the oven has preheated and the skillet is hot, carefully remove the skillet from the oven. Pick up the dough by the parchment paper and place into the hot skillet. Score the top of the bread with a knife. Return the skillet to the oven and bake for 25 minutes or until golden brown. Remove the bread from the oven, brush with the melted butter, sprinkle with salt, and cool.

Beer Tasting Notes: It’s like they belong together—one of the most food-friendly styles on the planet, and the food whose ancient origins are comingled with beer’s own at the very roots of civilization, when people first settled down to domesticate grains. Vienna lager often has a bread-crust flavor, too, with a sweetness that varies but is best when restrained and in balance with a drying herbal bitterness. It’s right at home in this uncommon preparation—the cast iron adds deeper crust and Maillard reactions that harmonize with Vienna lager’s own lightly caramelized malt flavors.

===================

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See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Jambalaya is an American Creole and Cajun rice dish of French, African, and Spanish influence,.  It's hard to go wrong with a heritage like that.  Add some beer and you have an amazing taste sensation.  My recipe has it all with the added 

 bonus of a focus on healthy ingredients.  Here we go -

Healthy Beer Jambalaya

1 tablespoon olive oil or 1/4 cup water

1 medium onion, diced

4 cloves garlic, minced

3 large bell peppers (green, red & yellow), seeded and diced

2 large celery ribs, diced

2 teaspoons smoked paprika

1 teaspoon EACH dried thyme + oregano

1/4 – 1/2 teaspoon cayenne or red pepper flakes

1 can (14oz) crushed tomatoes

1 1/2 cups dry long-grain rice (for grain-free see notes)

1 – 2 bay leaves

2 cups vegetable broth

2 cups lager or pale ale

1 can (14oz) red kidney beans, drained and rinsed

3 – 4 vegetarian sausages (about 14 oz), sliced and cooked (or extra can of beans)

1 teaspoon pink salt, or to taste

fresh cracked pepper, to taste

sliced scallions (green onions)

chopped parsley

dash of hot sauce (your favorite)

INSTRUCTIONS

If using plant-based sausage, you’ll want to cook it first. Slice it into bite-size pieces and cook in a skillet with 1 tablespoon oil, over medium heat until browned, about 3 – 5 minutes on each side. Transfer to a small plate lined with a paper napkin to soak up excess oil. 

Saute: In a large pan, heat oil/water over medium-high heat, add the onion, garlic, celery, and bell peppers, saute for 5 minutes. Add the smoked paprika, thyme, oregano, and cayenne, and saute for 1 minute more.

Simmer: Add the crushed tomatoes, rice, bay leaves, beer, and broth, bring to a boil, reduce heat, cover askew, and simmer on low for 20 – 25 minutes, stirring every 7 minutes or so to keep the rice from sticking to the bottom of the pan. In the last 5 minutes, add the beans and/or sausage and continue to cook until warmed through. Remove bay leaves, season with salt and pepper.

Serve: Spoon into serving bowls and top with garnish of choice.

Serves 6 – 8

====================================

Few soups make use of such humble ingredients to rise to glorious culinary heights.  This one does just that! Almost every European nation has a version of leek and potato soup in its repertoire and this is mine.  It's a take on one from Belgium.  Why Belgium?  Because of the beer of course.  In Belgium, where the locally grown leeks are known for their particularly mild flavor and soft texture, the soup has been a farmhouse staple for centuries. In my version we flavor it with a bit of another emblematic Belgian ingredient – pale abbey ale. The flavor infusion is subtle but complex and exciting at the same time. It truly does justice to the harmonious, comforting alliance of the main ingredients.

Belgium Beer, Leek and Potato Soup 

4 tablespoons unsalted butter

14 ounces (400 grams) potatoes, peeled and chopped

1 leek, chopped, white parts only

1 medium yellow onion, chopped

2 garlic cloves, finely chopped

16 fluid ounces (473 ml) Belgium pale abbey ale (actually any beer will work even a session IPA)

3 cups (308 ml) water

1 bay leaf and sprig of rosemary tied together

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Croutons

Instructions

1.   In a large saucepan over medium heat, melt the butter. When bubbly add the potatoes, leek and onion. Reduce heat to low and cook for 5 minutes until the onion starts to soften. Stir in the garlic and cook for 1 minute.

2.   Pour in the beer, water, herbs, salt and pepper. Partially cover with a lid and simmer for 30 minutes.

3.   Remove the herbs, and blend (you can use a hand blender or regular blender). Reheat, test for seasoning and adjust.

4.   Garnish with croutons.

=======================

I've gotten several requests for my take on beer with mushrooms.  Here's my recipe that never fails.  It's quick, easy and most importantly, will result in some of the tastiest mushrooms you've ever had, Enjoy!

Mediterranean Beer Mushrooms

·   ½ Spanish onion, chopped ¼ inch slices

·   2 garlic gloves, smashed

·   1 lb. cremini mushrooms, cleaned

·   1 lemon, juiced

·   1 orange, juiced

·   ½ cup wheat beer

·   ½ cup extra-virgin olive oil

·   1 tsp. tomatoes paste

·   1 bunch thyme

·   2 bay leaves

·   10 coriander seeds

·   1 star anise

·   1 cinnamon stick

·   1 tsp. fresh cilantro, chopped

·   Salt and pepper to taste

Preparation

Clean mushrooms and set on a paper towel to dry. In a medium sauce pan, over medium-high heat, add the olive oil, onion, garlic, spices (thyme, bay leaves, coriander seeds, star anise, and cinnamon stick), and mushrooms and sear them until they turn golden brown in color.  Add wheat beer, tomato paste, and the juice of one lemon and one orange. Bring to boil then turn down the heat to medium-low and simmer for approximately 20 minutes.  Remove from heat and season with salt and pepper to taste.  Allow the mushrooms to cool down to room temperature then add the chopped cilantro.  This dish can be made ahead of time and store in the refrigerator for 2-3 days.

===================

-----------------------------------------------------------------

See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

If it's fall, it's Oktoberfest time.  Get in the spirit with this great dish - Oktoberfest Beer Cheese Skillet Pretzels.

Pour a stein or two and chow down on this special treat that's super easy to make.

Ingredients:

1/2 cup Oktoberfest lager

2 cups hot water

1/4 cup baking soda

1 can (16.3 oz.) refrigerated biscuits

8-ounce package cream cheese, softened

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 teaspoon garlic powder

1/4 teaspoon salt

1 tablespoon chives, chopped

Directions:

1. Preheat oven to 350 °F. Combine hot water and baking soda in a mixing bowl. Stir until baking soda has dissolved.

2. Remove biscuits from container. Slice each one in half and roll into a ball. Dip into baking soda and water mixture. Place dough balls around the edge of a 10- or 12-inch cast-iron skillet. Slice an “X” across the top of each dough ball. Sprinkle dough balls with kosher salt.

3. In a large bowl, mix together cream cheese, Oktoberfest, cheddar cheese, mozzarella, garlic powder, and salt. Transfer cheese mixture to the center of the cast-iron skillet.

4. Bake for 30-35 minutes, until biscuits are golden brown and the cheese dip is melted and bubbling.

5. Top with chives and serve.

================================

What else goes well with Oktoberfest beer (or any beer for that matter)?  Of course, it's pizza!  Try this wonderful, extremely easy recipe for Pale Ale Stuffed Pizza Bread.  It's delicious!

INGREDIENTS

2 cups low-moisture mozzarella, shredded

1/4 red onion, thinly sliced

1 tsp dried basil

4 tbsp Pale Ale

Salt and freshly ground black pepper, to season

1 loaf, Italian or French bread

3 tbsp unsalted butter, melted

2 cups marinara sauce, for dipping (optional)

DIRECTIONS

1, Heat oven to 400° F. Combine mozzarella, red onion, basil, and pale ale in a mixing bowl. Season and mix well to combine.

2. Using a bread knife, slice the bread on a diagonal about 1-1.5 inches apart. Repeat, slicing in the opposite direction to get a checkerboard effect. Be careful not to slice the bread all the way through.

3. Brush melted butter all over the bread and into the crevices. Gently stuff with cheese mixture.

4, Wrap loaf in tin foil and bake for 15 minutes. Carefully unwrap foil and bake for 5 more minutes until the bread is lightly browned.

5. Serve warm, with marinara sauce if you like

===========================

How about one final recipe for out Oktoberfest/German adventure?  It's Healthy German Pancakes or kartoffelpuffer. Even if you can’t get your tongue around the pronunciation, you’ll definitely want to stick a fork into these fried discs of goodness. Serve with a side of sour cream and/or applesauce.  

INGREDIENTS

1 &1/4  cups of flour

1/4 tsp cinnamon

1/4 cup sugar

3/4 tsp. baking powder

1 cup pilsner or light beer

DIRECTIONS

1, Combine flour, sugar, baking powder, salt and cinnamon in a small bowl

2. In a large bowl mix egg, oil, beer, vanilla

3. Add dry ingredients to wet.  Do NOT overmix. Batter will be slightly lumpy.

4, Use 1/4 cup for each pancake on preheated skillet (medium heat) for each pancake.  Cook 2 -5 minutes.

5. Serve hot with toppings of your choice.  Enjoy! 

===================

-----------------------------------------------------------------

See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Let's kick off things with a long time favorite of mine - Beer Onion Rings. Thinly layered, slightly spicy yellow onions are used to make these light, crisp, super tasty rings Beer flavors the batter and adds body, thanks to the bubbles. Baking powder, a leavening agent, helps to enlarge these bubbles as the batter fries. 

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon coarse salt, plus more for sprinkling

• 1/4 teaspoon freshly ground white pepper

• 1/2 teaspoon baking powder

• 1 cup beer, preferably lager or pilsner

• 2 tablespoons ice water

• Peanut oil, for frying

• 2 medium yellow onions, cut crosswise into 1/2-inch-thick slices, separated into rings

Directions

• Step 1
  Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.

• Step 2
  Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.

==========================

Spaghetti and meatballs has multigenerational appeal.  Here's a special healthy take on it - a blend of eggplant and white beans provides the protein. Cheese, garlic, and oregano are the familiar-flavor agents; breadcrumbs and egg bind them together. A quick trip under the broiler browns the tops and sides, then plunk!—into the gravy they go.  Eggplant Meatballs & Pasta

Ingredients

• 1 large eggplant (1 pound), cut into 1/2-inch-thick rounds

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 teaspoon minced garlic

• 1 1/2 teaspoons minced fresh oregano

• 1 cup white beans, such as cannellini (from a 15.5-ounce can), drained and rinsed

• 1 large egg, lightly beaten

• 1/2 cup panko breadcrumbs

• 1 ounce grated (1/4 cup) cheese plus more for serving

• 1/4 teaspoon red-pepper flakes, plus more for serving

• Kosher salt

• 3 cups All-Purpose Tomato Sauce

• 2 tablespoons tomato paste

• 2/3 cup lager or pale ale

• 12 ounces spaghetti (or any other style pasta)

Directions

• Step 1
  Preheat broiler with a rack about 6 inches from heating element. Arrange eggplant in a single layer on a rimmed baking sheet. Broil until blackened on top, 5 to 7 minutes. Flip and continue broiling until blackened on second side, 3 to 4 minutes more.

• Step 2
  Immediately transfer to a bowl with oil, garlic, and oregano, tossing to combine. Cover bowl with a plate or plastic wrap; let steam until eggplant softens and cools slightly, about 5 minutes.

• Step 3
  Transfer eggplant mixture to a food processor. Add beans, egg, breadcrumbs, cheese, red-pepper flakes, and 1 1/2 teaspoons salt. Pulse just to a chunky paste, 10 to 12 times (do not overmix). Form mixture into 16 meatballs, each approximately 1 1/4 inches in diameter; transfer to a rimmed baking sheet lightly drizzled with oil.

• Step 4
  Drizzle with more oil, shaking sheet until meatballs are lightly and evenly coated. Broil, undisturbed, until browned on top and firm, 5 to 7 minutes.

• Step 5
  Meanwhile, bring 3 cups tomato sauce plus the beer and tomato paste to a simmer over medium heat in a large straight-sided skillet. Gently transfer broiled meatballs to sauce, turning to coat (meatballs are delicate and can fall apart if handled aggressively). Reduce heat to medium-low; simmer 10 minutes.

• Step 6
  Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 cup pasta water. Return pasta to pot; stir in remaining 1/2 cup tomato sauce and 1/2 cup pasta water.

• Step 7
  Toss in more pasta water as necessary, a little at a time, until sauce evenly clings to noodles. Serve meatballs with sauce over pasta, topped with more cheese and red-pepper flakes, and a drizzle of oil.

===============================

How about one more that I know you'll love?  It's not only full of great flavors it's also a healthy choice.  Half of the beans are mashed while the rest are left whole, giving this hearty one-pot stew a wonderfully chunky texture. Toasted ciabatta flavored with sage and garlic makes the perfect accompaniment. Get ready for a wonderful Cannellini-Bean and Greens Stew.

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for serving

• 4 slices (each 1 inch thick) ciabatta (from a 12-ounce loaf)

• 3 sprigs sage, plus 1 1/2 teaspoons chopped fresh sage leaves

• 3 cloves garlic, peeled, 2 thinly sliced

• Kosher salt and red-pepper flakes

• 3 medium carrots, peeled and sliced into 1/4-inch rounds (3/4 cup)

• 1/2 cup Belgium Strong Ale or Imperial West Coast IPA

• 2 cans (each 15 ounces) cannellini beans, rinsed and drained

• 4 cups low-sodium vegetable broth

• 4 cups assorted baby greens, such as kale, spinach, and chard

• Grated Parmesan or Grana Padano, for serving

Directions

• Step 1
  Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.

• Step 2
  Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add beer; cook 1 minute. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.

So there you have 3 exciting recipes for this month.  They're not hard to make and won't take too much time.  Let me know how you like them.

===================

-----------------------------------------------------------------

See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

I always recommend a style of beer for each recipe but if you want to choose your own - it's always good to cook with a beer you like - then consider these ingredients and how they’re going to interact with your dish when making your selection - .

• Yeast is a leavening agent which makes beer an excellent liquid for baking.

• Malt, depending on the beer you use,it can add sweetness like caramel or honey, bready or biscuity, and roasty or chocolate.

• Hops always taste bitter, but the flavors vary from citrus to tropical fruits, melon, pine, grassy, herbal, floral, and spicy.

And now for this month's recipes. This one is a tasty dish that goes so well with a pint of beer; but then again, what doesn't? It's easy to make and packs a flavor punch.

Mediterranean Mushrooms

Ingredients

• ½ Spanish onion, chopped ¼ inch slices

• 2 garlic gloves, smashed

• 1 lb. cremini mushrooms, cleaned

• 1 lemon, juiced

• 1 orange, juiced

• ½ cup wheat beer (lager will work too)

• ½ cup extra-virgin olive oil

• 1 tsp. tomatoes paste

• 1 bunch thyme

• 2 bay leaves

• 10 coriander seeds

• 1 star anise

• 1 cinnamon stick

• 1 tsp. fresh cilantro, chopped

• Salt and pepper to taste

Preparation

Clean mushrooms and set on a paper towel to dry. In a medium sauce pan, over medium-high heat, add the olive oil, onion, garlic, spices (thyme, bay leaves, coriander seeds, star anise, and cinnamon stick), and mushrooms and sear them until they turn golden brown in color.  Add wheat beer, tomato paste, and the juice of one lemon and one orange. Bring to boil then turn down the heat to medium-low and simmer for approximately 20 minutes.  Remove from heat and season with salt and pepper to taste.  Allow the mushrooms to cool down to room temperature then add the chopped cilantro.  This dish can be made ahead of time and store in the refrigerator for 2-3 days.

===========================

Since I mentioned that beer is excellent for baked goods let's prove it by making a delicious tart you will love.

Lager Crust Apple Tart

Dough Ingredients

• 1 cup warm water

• 4 cup flour

• 1/2 cup milk

• 1 cup lager (a pale ale works too)

• ⅓ cup sugar

• 1 Tbsp. salt

• 1½ Tbsp. dry yeast

Apple Topping Ingredients

• 4 green apples, peeled, cored, and sliced 1/3-inch-think

• ¼ cup butter, melted

• ¼ cup sugar

Preparations

Preheat the oven to 400 degrees F.  This is a must – do not start baking until the tart until the oven has been fully preheated.

In a medium bowl, dissolve yeast and in warm water. Let stand until creamy, about 10 minutes. In a separate bowl, combine flour, salt, and sugar.  Slowly combine mixtures while also adding beer and mix until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and roll into a 15-inch round. Transfer crust to a lightly greased tart pan.

Put the apple slices on top in overlapping circles to within ½ inch of the edge. Fold the dough over the apples.  Mix sugar and melted butter and brush the apples. Cook the tart for about 30 to 45 minutes or until apples are tender and crust is golden in color and cooked through.  Let cool before serving. Enjoy!

=====================================

It's been a hot summer so far so let's go with something ight, cool, and refreshing.

IPA Endive with Blue Cheese and Asian Pear

Ingredients

• 3 white endives

• 3 red endives

• 6 sprigs fresh thyme

• 3 shallots, peeled and cut in quarters

• 2 garlic gloves, smashed

• 2 bay leaves

• 2 sprigs fresh oregano

• ½ cup IPA

• ½ cup blue cheese crumble

• 2 Asian pears, peeled and cut into small wedges

• 1 Tbsp. agave

• 1 Tbsp. tarragon vinegar

• 1 Tbsp. extra-virgin olive oil

• 1 orange peel

• 1 lemon peel

• 1 tsp. fresh parsley, chopped

• Salt and pepper to taste

Preparations

Preheat oven to 325 degrees F.

Marinade:  In a medium bowl combine herbs, orange and lemon peels, IPA beer, garlic, shallots, olive oil, tarragon vinegar, and agave, stir marinade until smooth.

Trim bruised leaves from the endive, leaving whole.

In a baking dish, add endive and pears in a single layer.  Cover with marinade and salt and pepper to taste.  Cover with aluminum foil and cook for 1 hour at 325 degrees F.

Just prior to serving, sprinkle with blue cheese and chopped parsley.

===========================================

How about one more for the road?  This is easy to make and fun to eat.  I call it my

Double Brew Cheese Fondue

Fondue Ingredients

• 8 ounces of lager beer

• ½ lb. Gruyere cheese, cubed

• ½ lb. Emmental (swiss) cheese, cubed

• ¼ tsp. salt

• ⅓ cup chives, finely chopped

Bread Ingredients

• 4 cups spelt flour

• 3 ¼ cup whole wheat flour

• ½ tsp. salt

• 1 ½ envelopes (or 11 grams) dry yeast

• 2 Tbsp. agave

• ¾ cup warm water

• ¾ cup blonde beer at room temperature

Bread Preparations

Preheat the oven to 370 degrees F.  In a large mixing bowl, dissolve yeast in warm water and room temperature beer and set aside.  In another bowl, combine dry ingredients and agave, spelt flour, whole wheat flour, and salt.  Once yeast is dissolved, combine dry mixture slowly and knead until it forms a soft dough.  In a greased loaf pan, place dough and let rise. Punch dough down and let rise again. Brush with melted butter and bake in the oven for 35 to 40 minutes.

Fondue Preparations

Simmer beer in a fondue pot. Add cubed Swiss cheese and Gruyere cheese a small amount at a time. Stir after each addition of cheese until melted. Add chives and salt once melted.

===================

-----------------------------------------------------------------

See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Let's try something super healthy, very tasty, protein rich, and easy to make.  It's   Beer-battered Tofu Tacos  Even if you're not a big tofu fan you will be after eating this.  Here we go -

Makes: 6 tacos

For the beer, a pale ale or even a lager will be fine

14 ounces extra firm tofu (firm light tofu works too)

1 cup beer

1 cup flour

1 tablespoon coriander

Pinch of salt

Canola oil

6 corn or flour tortillas

Granishes: Shredded cabbage, chopped cilantro, chopped avocado, queso fresco, tomatillo salsa and lime wedges

1 Remove the tofu from the packaging; wrap it in a dishcloth. Place wrapped tofu in a colandar in the sink; weight with something heavy, such as cookbooks. Allow to rest and drain, at least 30 minutes. Once the tofu has been pressed, cut it into 1/2- to 1-inch squares.

2 Meanwhile, whisk the beer, flour, coriander and salt in a bowl until a batter comes together.

3 Heat a skillet with a ½ inch of vegetable oil over medium-high. Once the oil is hot, dip tofu, in batches, into the batter, then fry in the oil. Once one side has cooked, turn the tofu with a fork. Fry to cook the other side; transfer to paper towels to drain. Season with salt. Repeat to cook remaining tofu.

4 Serve in warmed tortillas with the cabbage, cilantro, avocado, queso fresco and tomatillo salsa. Pass lime wedges for spritzing over the filling.

This is one of my favorite dishes.  I  hope you give it a try.

===========================

While Guinness is not normally my beer of choice (I’m an IPA girl), it does extraordinary things to these chocolate brownies, adding over-the-top richness and deep chocolate flavor.  Get ready for a fabulous taste sensation -Chocolate Guinness Brownies

2 tbsp milk of choice 

1 cup Guinness or your favorite stout 

2 tbsp flaxmeal 

1/2 cup plus 3 tbsp olive oil or vegetable or coconut oil 

1 tbsp pure vanilla extract 

1 cup spelt, all-purpose, or Bob’s gf flour 

1 cup unsweetened cocoa or cacao powder 

/4 tsp plus 1/8 tsp salt

1/2 tsp baking powder

1/2 cup brown sugar or date sugar 

1/3 cup stevia baking blend OR regular sugar (you can reduce to 1/4 cup if you have no sweet tooth and are used to healthy desserts)

2/3 cup mini chocolate chips, optional

Preheat oven to 330F and grease a 9×13 pan. Set aside. In a large mixing bowl, whisk together all liquid ingredients and flaxmeal. In a separate bowl, thoroughly combine all remaining ingredients.

 Pour wet into dry, stir to combine, and pour into prepared pan. Bake 13-17 minutes (13 for fudge-like brownies, 17 for cakey brownies). Brownies will look underdone when they come out but this is okay! Let cool, then refrigerate overnight and the texture will firm up nicely. It's best not to eat until the next day, as the taste and texture will change while they set. 

============================

Did I hear you say BLACK BEAN BEER BURGER?  I call this my 4B dish.   It makes a super lunch or dinner as it's a nutritional winner with high protein and low fat. 

15-ounce can black beans, drained

1/4 cup diced and sautéed onions

2 slices multigrain bread, finely crumbled

1/2 teaspoon each of garlic powder, black pepper,

and onion powder (optional)

1/4 teaspoon salt (optional)

1/2 cup cracker crumbs

1/4 cup of beer (lager or pale ale)

In a large bowl, mash the drained black beans. Add the sautéed onions, crumbled bread, and spices. 

Mix thoroughly with the beer.. 

Add about 1/4 cup of cracker crumbs (or just enough to be able to form patties from the mixture).

Using your hands, form the mixture into 1/2-inch thick patties. For a breaded burger, gently coat each patty with more cracker crumbs.

In a lightly oiled non-stick pan, fry both sides of the patties. Serve with a garnish of lettuce, tomatoes, avocado, and any other condiments on buns or over a bed or rice. 

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See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

One of my all-time favorite snacks is soft beer pretzel nuggets.  Here's my foolproof recipe that always brings delicious results.  It will make about 8 dozen nuggets.  If that's too much for you just cut the ingredients in half.  Freeze cooled pretzel nuggets in airtight containers. To use, thaw at room temperature or, if desired, microwave on high 20-30 seconds or until heated through.

Ingredients

1 bottle (12 ounces) amber lager 

1 package (1/4 ounce) active dry yeast

2 tablespoons unsalted butter, melted

2 tablespoons sugar

1-1/2 teaspoons salt

4 to 4-1/2 cups all-purpose flour

10 cups water

2/3 cup baking soda

TOPPING:

1 large egg yolk

1 tablespoon water

Coarse salt, optional

Directions

1. In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 12-in. rope. Cut each rope into 1-in. pieces.

4. In a Dutch oven, bring 10 cups water and baking soda to a boil. Drop nuggets, 12 at a time, into boiling water. Cook for 30 seconds. Remove with a slotted spoon; drain well on paper towels.

5. Place on greased baking sheets. In a small bowl, whisk egg yolk and 1 tablespoon water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.

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Now that we have the pretzels it's only logical we make a healthy beer cheese dip.  Here's a healthy version using tofu. It's super tasty and saves loads of fat and calories.  And you'll make it in seconds.

Makes about one cup-

4 oz. firm tofu (¼ of a 16-oz. block), cut into cubes

¼ cup neutral vegetable oil

¼ cup nutritional yeast

1 1/2 Tbsp. IPA beer (feel free to drink the leftover)

2 tsp. lemon juice

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Purée 4 oz. firm tofu (¼ of a 16-oz. block) that you had cut into cubes.  Add all the other ingredients,  put in a blender until smooth.

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I love to use beer to glaze beans.  It gives them a new dimension that makes them a delicious filling in a taco or burrito, or simply by themselves as a side dish.  Beer can also act as the base for a delicious batter to coat tofu that, when fried, makes for a vegetarian-friendly take on Baja-style beer-battered fish tacos. Please note that you should never cook with beer you don't want to drink. Trust me, I've tried. If the beer doesn't taste good (I'm looking at you gluten-free beer that will go unnamed), it won't make for a good meal. 

Beer-glazed beans

Prep: 10 minutes

Cook: 20 minutes

Makes: About 3 1/2 cups, 4 servings

I like to use a malty beer, such as a stout or porter, but any beer will do.

1 tablespoon canola oil

1 small to medium onion, chopped

1 clove garlic, crushed

1 tablespoon chile powder

3 cups cooked beans, see recipe

1 cup corn, fresh or frozen

3/4 cup cherry tomatoes

1/2 teaspoon salt

1 cup beer

1 tablespoon honey

Directions

1 Heat the oil in a skillet over medium-high heat; add onion. Cook until translucent, about 5 minutes. Add garlic and chile powder; cook, 1 minute.

2 Stir in the beans, corn, tomatoes and salt. Pour over the beer and increase the heat so the beer is bubbling. Add honey. Cook until the liquid has thickened.

3 Serve in a burrito or taco (don't forget the fried tofu if you like.  First marinate the tofu in beer for at least 45 minutes then fry with loads of olive oil).  You can even try these beans atop corncakes for a delicious hearty breakfast.

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-----------------------------------------------------------------

See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Before I give you this month's recipes let me remind everyone of a few things about cooking with beer that I talked about in earlier articles.   If you don't like drinking a certain beer, you're probably not going to enjoy any dish that's doused with it. That said; always cook with a beer that you're familiar with. And be sure to use one that pairs nicely with the dish you're making. As a simple rule of thumb light beers like pilsners and lagers go with more delicate fare while darker beers like porters and stouts complement more robust foods. If you enjoy earthy beers like pale ales and IPAs, pair those with herb-infused and vegetable dishes.

A beer with a higher alcohol by volume (ABV) will be much stronger and far more bitter than a beer with a lower ABV, which can blend into dishes more easily. If your favorite beer happens to have a high ABV, try reducing it before you cook with it so that the alcohol can evaporate.

Dumping the entire bottle into your simmering concoction can lend your dish an overwhelmingly bitter taste. Avoid this mistake by pouring according to the recipe. Remember, it's much harder to reduce the beer's flavor once you've over-poured than to add some more later on. Plus, the longer you cook the beer, the stronger its flavor becomes, which is more of a reason to overestimate the beer's potency and start light.

Since beer contains the leavening agent, yeast, it's the ideal addition to bread and baked good. What's more, yeast enhances the flavor and "puffiness" of all sorts of batter. The yeast in beer also lends baked goods a rich flavor, light texture, and tastier crust   And now lets get to it - two great recipes for cooking with beer!

Beer Battered Grilled Cheese

Ingredients

• 4 slices rustic white bread

• 2 slices provolone cheese (3/4 oz each)

• 2 slices Cheddar cheese (3/4 oz each)

• 1 egg

• 3/4 cup pale ale beer

• 1/4 cup Gold Medal™ all-purpose flour

• 1/4 teaspoon chipotle chili powder

• 1 teaspoon of butter

Steps

• In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.

• On 2 of the bread slices, place 1 slice provolone cheese, and 1 slice Cheddar cheese on each. Top with remaining bread slices.

• Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.

• Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown. 

=======================

Beer Pizza

This Beer Pizza Dough is an easy pizza recipe. Doesn’t matter whether you like thick or thin crust it is perfect for both. Top with whatever you choose, veggies, red sauce, loads of garlic, peppers or whatever.  After all, a pizza is only as good as its dough.. 

 Ingredients

• 2 1/2 cups (300g) Unbleached All-Purpose Flour

• 1 1/2 cups (245g) Semolina Flour

• 2 teaspoons instant yeast

• 1 teaspoon baking powder

• 1 1/2 teaspoons (9g) salt

• 2 tablespoons (25g) olive oil

• 1 1/2 cups (340g) beer, at room temperature

*Substitute unbleached all-purpose flour if you don't have semolina.

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the dough ingredients — by hand or mixer— until you've made a smooth, soft dough.

2. Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.

3. Preheat the oven to 450°F with the pizza stone (if you're using one) on a lower rack.

4. Divide the dough in half. Shape each half into a 10" to 12" round. 

5. Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet. For thin to medium crust, bake the pizzas immediately. For thicker crust, let them rise for 30 to 60 minutes.

6. Transfer the pizzas, parchment and all, to the baking stone. Or place the pans in the oven.

7. Bake for 5 minutes. Remove from the oven, top as desired, and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.

8. Remove from the oven, and serve hot.
   
   

===================

-----------------------------------------------------------------

See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Beer cheese dip is always a winner and  a real crowd-pleaser...and it's super easy too! Use some pretzels to dip in there, and all's right with the world. You can make this recipe ahead of time and reheat when you’re ready to roll. 

Just pop it in the microwave for 30 second intervals or put it in your slow cooker on the ‘warm’ setting.

Serve with soft pretzels (my favorite) or hard pretzels.

Beer Cheese Dip

Ingredients:

2 Tbsp unsalted butter

3 Tbsp. all-purpose flour

2/3 cup milk, divided

3/4 cup beer (your preference; I use a pale ale or IPA)

1 tsp. Dijon mustard

¼  tsp. garlic powder

¼  tsp. salt

⅛ tsp. cayenne pepper (plus more for garnish)

3 cups shredded extra sharp cheddar cheese

INSTRUCTIONS

1. In a medium sauce pan over medium heat, melt the butter. Whisk in the flour.

2. Take the pan off of the heat and whisk in 2 tablespoons of the milk until smooth. Then whisk in 2 more tablespoons. Add 1/4 cup of the milk and whisk that until smooth, followed by the final ¼-cup of milk.

3. Stir in the beer, Dijon, garlic powder, salt and cayenne. Return the pan to medium heat and stir until thick and bubbling, about 2-3 minutes. Remove from heat.

4. Add the cheese one big handful at a time, whisking after each addition to melt it in. Taste and add more garlic, salt and cayenne if desired. Garnish with a pinch more of cayenne.

So there you have it, easy to make and super delicious! 

==========================

The Guinness Dutch Baby is a fun and visually impressive breakfast that features some wonderfully complementary flavors. If you’re unfamiliar with a regular Dutch Baby (also called a German Pancake, among other things) I guarantee you'll love it.

Guinness Dutch Baby

Ingredients:

·   3 eggs

·   ¾ cup of Guinness Extra Stout (or any stout or porter)

·   2 tablespoons turbinado sugar

·   ¼ teaspoon salt

·   1 cup all-purpose flour

·   3 tablespoons of unsalted butter

In a blender or food processor, add the first five ingredients, in order. Blend for about 20 seconds and scrape down any stuck flour. Blend for another 20 seconds, until smooth.

Rest, covered, in the fridge for 20 minutes. Meanwhile, place a cast iron skillet in the oven and preheat at 450℉.

After your oven and pan have preheated for about 20 minutes, take the batter out of the fridge, remove the lid and have a rubber spatula ready.

Carefully remove the blazing-hot skillet from the oven. Add the butter to the hot pan. It will immediately sputter and start melting. Give the pan a little swirl and return it to the oven for 20-30 seconds. You want the butter to be hot and browning but not burning. With oven mitts, take the skillet out of the oven and pour in all of the batter, scraping out the last bits with the rubber spatula.

Immediately return the skillet to the oven for 15 minutes or until significantly puffy and the top edges are browned. Top with a heavy dusting of powdered sugar.  Yummy!

======================

My Ultimate Tempeh Beer Chili is loaded with protein, fiber and flavor and is super healthy.  I've found that Tempeh makes for a great addition to any chili giving it an extra hearty feel and enhancing the protein & fiber content. With almost 20 grams of protein per 100 grams (about 3.5 oz.) of tempeh, along with protein rich beans, you’ve got yourself a great high protein chili 

Making tempeh chili is super easy and requires a few simple steps using the stovetop or slow cooker. All you need to chop is the onion and garlic, and the rest is easy as can be! 

• Stovetop: In a large dutch oven, heat oil and saute the onion for 5 minutes. Add the remaining ingredients bring to a boil, cover, reduce heat to low and simmer for 45 minutes to 1 hour (shown below). Chili will thicken upon standing.

• Slow Cooker: Add the ingredients to the bowl of your slow cooker, ending with the liquids. Cook on LOW for 6 – 8 hours or HIGH  for 3 – 4 hours. Chili will thicken as it cools.

Ingredients

1 (8 oz.) package tempeh, crumbled

1 large onion, chopped

3 large cloves garlic, minced

2 tablespoons olive oil or 1/4 cup water, for sauteing

1 can (15 oz.) red kidney beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed

1 can (15 oz.) black beans, drained and rinsed

1 can (28 oz.) diced fire roasted tomatoes and juices or 3 cups fresh diced tomatoes

1 can (14oz.) sweet corn, drained, optional

1 can (4 oz.) diced mild green chilies or 1 green bell pepper, cored, seeded and diced tomatoes

2 tablespoons chili powder

1 teaspoon cumin

1/2 – 1 teaspoon garlic powder, optional

1/2 teaspoon chipotle powder, optional

salt & pepper to taste

1 bottle (12oz.) dark beer (a porter, stout, or brown ale) plus 1/2 cup of water

Optional garnish: sliced scallions / sour cream

Instructions:

Stovetop: In a large dutch oven or stock pot, heat your oil/water over medium heat. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chili and dark beer/water, bring to a boil, reduce heat to low, partially cover and simmer for 45 minutes to 1 hour. Chili will thicken upon cooling.

Slow Cooker: Add the ingredients to the bowl of your slow cooker, ending with the liquids. Cook on LOW for 6 – 8 hours or HIGH  for 3 – 4 hours. Chili will thicken as it cools.

Serve with optional garnish. Also, pairs perfectly with cornbread.

Serves 4 – 6

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-----------------------------------------------------------------

See you next month!

Elaine Alexander

Cooking With Beer

Here's my take on some healthy foods that pack plenty of flavor.  Try these easy to cook recipes

and you won't be disappointed.  And of course, don't forget my golden rule - when in doubt use more beer!

Give these recipes a try and you won't be disappointed.  They are quick, easy, and fun to cook.  

Be seeing you...

Elaine

=======================

Let's have some fun.  How about some Beer Fried Pickles?  You know it's going to be good!

My fried pickles recipe is made with a simple beer batter. 1 cup all-purpose flour, seasoned with garlic powder, paprika, and a pinch of salt and pepper, whisked into 8 ounces of beer. The choice of beer is up to you, but I’d recommend a double or even triple IPA since using a lighter beer might make the flavor too subtle.

The key to the right batter consistency is to ensure you whisk the batter. A spoon will not get the clumps out sufficiently. You can make a lot of pickles in a small saucepan if you work in small batches. Depending on how many pickles you’re frying, I don’t think it makes sense to use a large pot. It will be an excessive amount of unneeded oil to buy and clean up.  

Dry the pickles as best as possible using paper towel by firmly pressing down. Wet pickles = soggy fried pickles.

Dredge the pickles in a bowl with 1/4 cup of flour. Just enough to give them a solid dusting. Dredge in beer batter and transfer directly to the hot oil. You can do with your hands, a large fork, or a slotted spoon. they fry up in about 45 seconds. Make sure you drain on a paper-towel-lined plate so the excess oil comes off.

I recommend ranch dressing, homemade spicy ranch dressing or chipotle mayonnaise for dipping sauces. Anything in that realm of flavors is going to offer the perfect complement to fried pickles. A little sriracha added to ranch dressing is a simple way to add a touch of spice and smoke.

·   1 16 ounce jar dill chip pickles**

·   1 cup IPA, pale ale, or ale of your choice (citrusy, fruity, hoppy IPAs are best)

·   1 cup flour (plus 1/4 cup for dredging)

·   32 ounces vegetable or canola oil (1–2 inches of oil in saucepan for frying)

·   1/2 teaspoon garlic powder

·   pinch of paprika

·   salt and pepper to taste

Dipping Sauce Ideas

·   Ranch dressing

·   Ranch + sriracha, to taste

·   chipotle mayonnaise