Cooking With Beer

Hello and happy new year to all!  Here are some great healthy recipes foryo to kick off 2926 with a bang.  So get going with some  great recipes from this month's column or any of my past ones.  Eat better and eat healthier this year.  You'll be glad you did.   And of course, don't forget my golden rule -  when in doubt use more beer .....and drink the leftovers!

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

Be seeing you...

Elaine

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TORTILLA CASSEROLE

Serves: 6

INGREDIENTS

One 16-ounce can pinto, pink, or black beans, drained and rinsed

One 16--ounce can crushed tomatoes

One 4-ounce can chopped mild green chilies

2 cups frozen corn kernels, thawed

2 scallions, minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 cup of strong ale

8 corn tortillas

1 1/2 cups grated nondairy Monterey Jack, cheddar, or jalapeno cheese

Salsa for topping

Preheat the oven to 400 degrees.

Combine the first 8 ingredients in a mixing bowl. Mix thoroughly.

Lightly oil a wide, 2-quart casserole dish and layer as follows: 4 tortillas,

overlapping one another; half of the bean mixture; half of the cheese.

Repeat the layers.

Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly.

Let stand for a minute or two, then cut into squares to serve.  Tp with salsa. 

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

Black Bean Burgers-

This recipe is a nutritional winner and boasts of high protein and low fat.

1 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)

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

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. 

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

Eggplant Manicott

INGREDIENTS

1 large eggplant, cut lengthwise into 12

1/4-inch thick slices

1 medium onion, chopped

1 10-ounce package frozen chopped

spinach, thawed and squeezed dry

1 teaspoon basil

1/4 teaspoon oregano

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

dash of nutmeg

2 tablespoons whole wheat flour

1 1/2 cups marinara sauce

1/2 cup of Imperial Red Ale

Lightly oil a nonstick skillet and cook the first side of the eggplant slices until slightly browned. Turn

and cook the second side until easily pierced with a fork.

Set aside.

Heat 1/4 cup of water in a large,  nonstick skillet and cook the onion over medium-high heat until the

liquid has evaporated. Stir in 2 tablespoons of water to loosen any bits of onion stuck to the pan.

Cook until the liquid evaporates again, then stir in 2 more tablespoons of water. 

When the iquid has evaporated, add the spinach and seasonings. 

Stir in the flour and cook 2 minutes. Set aside to cool.

Preheat the oven to 350°F.

Place a spoonful of the spinach mixture across the center of each eggplant slice. 

Then, beginning with the narrow end of the eggplant, roll around the filling.

Arrange in a baking dish, seam-side down. Top with marinara sauce. Cover and bake for 20 minutes.

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore. Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

see you next month for more beer recipes!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

Cooking With Beer

Hello to all.  December is a time for great holiday food.  And it can be elevated with beer.  So get going with some  great recipes from this month's column and any of my past ones.  You and your family will enjoy these  healthy and  flavor packed .  And of course, don't forget my golden rule -  when in doubt use more beer .....and drink the leftovers!

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 Skillet

Ingredients:

1/2 cup craft 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.

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

Caramel Beer Pop Corn

Ingredients

2 cups popping corn

2 tablespoons vegetable oil

2 cups toasted nuts (e.g., pecans, almonds, peanuts)

1 cup dried fruit (e.g., cranberries, cherries)

Non-stick vegetable oil spray

3/4 cup NE IPA

1/4 cup water

2 1/2 cups sugar

1 teaspoon salt

1/2 cup light corn syrup

1/2 tablespoon baking soda

1 stick unsalted butter

Directions

Step 1

In a large pot with a lid, add the vegetable oil and the corn. With the lid on the pot, cook over moderately high heat, shaking the pot continuously for about 8 minutes or until all of the kernels are popped. Pour the popped corn into a large bowl and set aside.

Step 2

In a heavy-bottomed sauce pan, combine Celebration, water, sugar, salt and light corn syrup. Cook over medium heat until the mixture is dark amber, about 300°.

Step 3

Remove sauce pan from heat, add baking soda and butter and stir for about 30 seconds. Caution: This will produce considerable steam. Use a long whisk and avoid touching the top of the sauce pan.

Step 4

Working quickly and carefully, pour the caramel sauce over the popped corn. Stir to coat the popped corn evenly. Add the nuts and fruit.

Step 5

Pour the final mixture onto a sheet pan lined with parchment paper or foil wrap that has been sprayed with non-stick vegetable oil spray.

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

Lentil Stuffed Tomatoes

INGREDIENTS

1/2 cup uncooked white rice

1/2 cup red lentils

1/2 cup boiling water

1/2 cup of beer (lager)

2 tablespoons butter

1 onion, chopped

1 tablespoon chopped fresh mint

salt to taste

ground black pepper to taste

8 medium tomatoes

2 tablespoons vegetable oil

1 clove crushed garlic

Directions

Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling

water. Cover. Cook for 10 minutes over medium heat.

Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until

golden brown over medium low heat. Stir in lentil mixture and beer.

Season generously with salt and pepper.

Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve.

Fill tomato shells with lentil mixture, and replace the tops.

Stand in a baking dish.

Chop reserved tomato middles, and place in a small bowl.

Mix in oil and garlic. Pour around the stuffed tomatoes.

Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes.

Remove from oven, and serve. 

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore . Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

see you next month for more beer recipes!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

Cooking With Beer

Hello to all.  November  is one of my favorite times of the year as we welcome a bit of frost and of course the early beginning of the holiday season.  It's a  perfect for great food made with beer so let's get cooking some healthy fare that packs plenty of flavor.  And of course, don't forget my golden rule -  when in doubt use more beer .....and drink the leftovers!

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

Be seeing you...

Elaine

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

Here's a classic updated.  It's not only a tasty treat but so good for you that you can come back for seconds and feel good about it.

Vegetable Paella

Ingredients

 2 tablespoons fruity green olive oil

2 onions, chopped

2 garlic cloves, crushed

1 red pepper, seeded and sliced in rings

1 yellow pepper, seeded and sliced in rings

1lb tomatoes, skinned and chopped

8oz thin green beans, trimmed

1lb peas in their pods, shelled

1lb Valencia or Arborio rice

1 teaspoon paprika

12 oz.  India Pale Ale

1/2 teaspoon saffron

900ml/11/2 pints boiling vegetable stock

salt and freshly ground black pepper

3 tablespoons chopped parsley

Directions

1 Heat the olive oil in a paellera or large shallow frying pan. Fry the onions and

garlic gently until soft and golden. Add the peppers and fry for 4~5 minutes. Then

add the tomatoes, beans and peas and cook for another 5 minutes.

2 Add the rice and paprika and stir well. Pour in the beer and bring to the boil. Mix

the saffron with the boiling stock and pour into the pan. Reduce the heat a little

and simmer for five minutes.

3 Cover the pan with a lid or some foil and place in the bottom of a preheated oven

at 180C/ 350F, Gas Mark 4 for 30~40 minutes, until the rice is tender and has

absorbed all the stock. Alternatively, simmer on top of the stove in the same way

as you would cook a rissotto. Season to taste and stand, covered, for five minutes

before serving sprinkled with parsley. Serves four to six. 

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

Lets keep rolling with a family favorite we especially love to enjoy watching football- 

Portabello Enchiladas 

Ingredients

1/2 yellow onion, chopped

1/2 green bell pepper, chopped

1 medium tomato, chopped

1 can black beans, rinsed, drained, and smashed

1small can hot enchilada sauce

2/3 cup of beer (Mexican Lager)

2/3 tub fresh salsa

6 flour tortillas

1 cup cheddar, grated

1 cup fontina cheese, sliced into blocks,

(3 pieces each enchilada)

4 small or 2 large portabello mushrooms, diced

fat free sour cream 

Directions

1. In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes.

2.  Add smashed black beans, 2/3 can of enchilada sauce, beer, and salsa. Stir, set aside.

3.  In a small pan, saute portabella mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.

4.  Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese.

5.  Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped

tomatoes.

6.  Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.

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

Let's finish with someyhing to warm you up on those chilly fall/winter nights.  It's oh so tasty and healthy too!

Spinach Beer Soup

INGREDIENTS

2 cups chopped fresh spinach - packed - (or 1 10-oz package frozen spinach, thawed)

1 cup chopped onion

1/4 cup butter or butter substitute

3 medium potatoes, peeled and quartered (about 1 pound)

1 cup vegetable broth for vegetarian option)

2 cups beer (I like pale ale)

2  vegetable bouillon cubes

2 cups half-and-half

1/2 teaspoon salt

1/8 teaspoon pepper

3/4 cup sour cream

Optional: chopped chives and/or ground allspice for garnish

Directions

1. In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp. Add potatoes, veggie broth, water, and bouillon cubes.

2. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender.

3. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.

4.  Working in batches, purée soup mixture in a blender. Return to saucepan.

5. Whisk in half-and-half, salt and pepper.

6.  Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporatedbut you should be ok without it.

This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

Serves 6 to 8. 

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore . Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

see you next month for more beer recipes!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

Cooking With Beer

Hello to almost Autumn.  September is one of my favorite times of the year as he summer slowly moves away and we welcome the lovely cool weather of fall.  September is perfect for great food made with beer so let's get cooking some healthy fare that packs plenty of flavor.  And of course, don't forget my golden rule -  when in doubt use more beer .....and drink the leftovers!

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

Be seeing you...

Elaine

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

Who doesn't like to enjoy a tasty pretzel with their beer?  It's hard to beat except if we combinethe two.  Yes, It'stime for Beer Pretzels!

Kick-Off Soft Beer Pretzels

Ingredients

  10 oz. (250 gms) all purpose flour

  2 1/4 tsp (10 gm) active dry yeast

  1 1/2 tsp sugar

  5 oz dark beer

  1 tsp salt

For the glaze:

  1 yolk

  3 tbsp dark beer

To sprinkle on top:

  Toasted sesame seeds

  Caraway seeds

  Nigella seeds

Salt as desired

Directions

1.  In a bowl add the yeast and sugar to the beer, along with some flour.

Mix well and let sit for 20 minutes.

2.  Add the remaining flour and salt into the yeast mixture. Knead to

make a smooth and elastic dough.

3.  Coat the dough with some oil and cover the bowl with a wet cloth.

Let proof for 30 minutes.

4.  Put two racks in the oven- one in the middle and the other below it.

Preheat oven to 220C / 430F.

5.  While the oven preheats, punch the risen dough down. Knead it

for a while.

6.  Cut the dough into 8 portions.

7.  Roll each piece into as long a sausage as possible with thin

extremities. Form them into a Brezeln or pretzel shape and place

on a parchment line baking tray.

8.  Brush each roll with the glaze, and sprinkle some seeds on top. Pat the

seeds into the dough with your hands.

9.  Put a shallow container filled with boiling water into the lower rack of

the oven. On the middle rack put the baking tray.

10. Bake for 25 minutes, or until nice and dark and sounding hollow when

lightly tapped.

11. Let cool for 5 minutes and serve while still warm. 

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

Since it's time football to begin, here's a healthy treat everyone will enjoy as you settle in for some pre-game tailgating -

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. 

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

Let's finish our game day trio with a bit of spice sure to have you cheering! It's fast and easy to make so get going!

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 

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore . Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

see you next month for more beer recipes!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

Cooking With Beer

Hello to summer! July is one of my favorite times of the year (as long as it doesn't get too hot). Like

the other 11 months of the year July is perfect for great food cooked with beer so let's get cooking some healthy fare that packs plenty of flavor.  And of course, don't forget my golden rule -  when in doubt use more beer .....and drink the leftovers!

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 witth one that is very healthy that the whole family can enjoy.  I think you'll find this to be absolutely delicious  It's easy to make so get going!

Lager Fruit Cobbler

Festive foods take on new meaning when made with serious beer. And who doesn’t enjoy a freshly baked fruit cobbler especially when it’s made with a citrusy craft lager. Almost any craft lager will do though I should be under 6% and fruity.

The beer’s subtle citrus tones work deftly with this wonderful recipe and again who doesn’t appreciate a freshly baked peach cobbler that’s made for the summertime?

So let’s do this!

Ingredients

For the filling:

·   6–8 ripe peaches, peeled, pitted, and sliced (about 6 cups)

·   ½ cup granulated sugar

·   2 tbsp brown sugar

·   1 tbsp lemon juice

·   ½ tsp cinnamon

·   ¼ tsp nutmeg

·   1 tbsp cornstarch

·   ½ cup lager

For the topping:

·   1 cup all-purpose flour

·   ⅓ cup granulated sugar

·   1 tbsp brown sugar

·   1½ tsp baking powder

·   ¼ tsp salt

·   6 tbsp cold butter, cut into small pieces

·   ⅓ cup lager

·   ½ tsp vanilla extract

Instructions

1️⃣ Prepare the filling

1.  Preheat oven to 375°F (190°C).

2.  In a large bowl, toss peach slices with sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch.

3.  Stir in the lager gently.

4.  Pour peach mixture into a buttered 9×9-inch (or similar-sized) baking dish.

2️⃣ Make the topping

1.  In another bowl, whisk together flour, sugars, baking powder, and salt.

2.  Cut in the butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.

3.  Stir in the lager and vanilla extract just until combined—don’t overmix.

4.  Drop spoonfuls of the dough over the peach filling, covering most of the surface.

3️⃣ Bake

1.  Place the baking dish on a rimmed baking sheet to catch any bubbling juices.

2.  Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling.

3.  Let cool slightly before serving.

4️⃣ Serve

·   Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream

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

Since it's time for summer BBQs and cookouts a delicious potato salad is in order, especially if it's made with beer!  You'll love this one -

Creamy Stout Potato Salad

INGREDIENTS

3 lbs. Yukon Gold potatoes, peeled

Sea salt and freshly ground black pepper, to taste

2 celery stalks, finely diced

1 cup  mayonnaise

1 cup Guinness or other stout

1 small red onion, finely chopped

1/4 cup chopped fresh dill

1 1/2 Tbsp. cider vinegar

1-2 Tbsp. Dijon mustard

Place the potatoes in a large pot and fill with beer and  water to cover completely.

Add some salt and bring to a boil. Cook for 20 to 25 minutes,

until just tender but not falling apart.

Drain the potatoes in a colander and let cool.

Combine all the remaining ingredients in a large bowl.

Cut the cooled potatoes into 1-inch cubes and add them to the bowl, stirring carefully until coated. 

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

Don't want to spend too much time in the kitchen on a hot summer day?  Neither do I so give this on a try.  It's fast and easy to make, but even better, it's delicious!

Easy & Quick Beer and Dill Bread

1 loaf

Ingredients

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

12 ounces porter beer (1 bottle)

2 teaspoons ground mustard seed

1/4 cup minced fresh dill

1 tablespoon caraway seed

Directions

Heat oven to 400 degrees. Grease an 8-inch-by-4-inch loaf pan.

Mix all the ingredients together and spoon into pan. Cook for 50 to 60 minutes,

or until a toothpick inserted in the center comes out dry.  

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore . Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

see you next month for more beer recipes!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

Cooking With Beer

Hello to the wonderful month of June.  With summer justt around the corner it's one of my favorite times of the year, perfect for great food cooked with beer (but that's true 12 months a year).  Now let's get cooking some healthy fare that packs plenty of flavor.  And of course, don't forget my golden rule -  when in doubt use more beer .....and drink the leftovers!

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 witth one that is very healthy that the whole family can enjoy.  I think you'll find this to be absolutely delicious  It's easy to make so get going!

Layered Vegetable Casserole

INGREDIENTS

potatoes

carrots

green Peppers

mushrooms

celery

onions

1/2 can tomato soup

2/3 cup stout (I use Guinness or Murphy's but any will do)

spices (basil, parsley, oregano, garlic whatever you prefer)

Instructions

Wash, peel and slice veggies, then layer in a casserole. Fill dish to capacity.

Between each layer, pour soup and beer then sprinkle with spices.

Cover and cook in the oven

• at 350F for 40-50 minutes 

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

Who doesn't like portabellas and who doesn't like enchiladas?  Put them together and you've got somehig super special! Time for something super good and healthy.  

Portabello Enchiladas

Ingredients:

1/2 yellow onion, chopped

1/2 green bell pepper, chopped

1 medium tomato, chopped

1 can black beans, rinsed, drained, and smashed

1small can hot enchilada sauce

1/2 cup of beer

2/3 tub fresh salsa

6 flour tortillas

1 cup cheddar, grated

1 cup fontina cheese, sliced into blocks,

(3 pieces each enchilada)

4 small or 2 large portabella mushrooms, diced

fat free sour cream 

Directions

In a medium pot, sauté onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes.

Add smashed black beans, 2/3 can of enchilada sauce, beer, and salsa. Stir, set aside.

In a small pan, sauté portabella mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.

Spoon 1/4 cup portabella mixture into tortilla. Add 3 blocks fontina cheese.

Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes.

Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes. 

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

If you're looking for a super quick and easy recipe this is it.  When I server it at my restaurant the guests really enjoy it.  You will too!

Easy & Quick Beer and Dill Bread

1 loaf

Ingredients

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

12 ounces porter beer (1 bottle)

2 teaspoons ground mustard seed

1/4 cup minced fresh dill

1 tablespoon caraway seed

Directions

Heat oven to 400 degrees. Grease an 8-inch-by-4-inch loaf pan.

Mix all the ingredients together and spoon into pan. Cook for 50 to 60 minutes,

or until a toothpick inserted in the center comes out dry.  

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore . Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

see you next month for more beer recipes!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

Cooking With Beer

Finally it's time for those May flowers.  It's one of my favorite times of the year, perfect for great food cooked with beer (but that's true 12 months a year).  Now let's get cooking some healthy fare that packs plenty of flavor.  And of course, don't forget my golden rule -  when in doubt use more beer .....and drink the leftovers!

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

Be seeing you...

Elaine

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

Nothing goes better with a beautiful spring day then this delicious lunch time treat that's actually great anytime of the day.  And it's healthy so you can gobble it down without worry.  It's a bit more involved than many of my usual recipes but worth the few extra minutes. Just skip to the two recipies below if you don't have the time for this one.  In any event - Enjoy! 

Cajun Beer-Battered Oyster Mushrooms Sandwich 

Ingredients

• ·   1¼ cup flour

• ½ teaspoon baking powder

• 2 teaspoons sweet paprika

• ½ teaspoon cayenne pepper

• 1 teaspoon ground white pepper

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• 1 teaspoon garlic powder

• 2 teaspoons salt, plus extra to serve 

• ¼ cup cornstarch 

• 3½ cups oyster mushrooms, torn into bite-sized pieces

• Sunflower oil, for frying

• 1⅓ cups cold lager (or soda water)

• Lemon wedges, to serve 

Instructions

For the tartar sauce: 

• ½ cup mayonnaise

• 2 tablespoons capers, finely chopped

• 1 garlic clove, minced

• ¼ teaspoon black pepper

• ¼ cup flat-leaf parsley 

• Pour the tartar sauce, in a medium bowl, mix all ingredients and set aside. 

For the sandwich:

• 2 portions of Cajun Beer-Battered Oyster Mushrooms

• 2 servings tartar sauce 

• 2  brioche burger buns, sliced in half

• 2 dill pickles, sliced

• 2 tablespoons sriracha

• ⅓ cup shredded lettuce 

• For the Cajun Beer-Battered Oyster Mushrooms, in a large bowl, mix flour, baking powder, paprika, cayenne, pepper, cumin, oregano, thyme, garlic, and salt. In a separate bowl, add cornstarch. In a third bowl, place mushrooms. 

• In a deep frying pan over high heat, add 1 inch of oil. Heat until it reaches 350 degrees. Into seasoned flour mixture, whisk lager until smooth. Working quickly, take a piece of oyster mushroom and dip in cornstarch, shake off any excess, then dip in beer mixture before carefully adding to hot oil. Cook 3 to 4 minutes, or until golden and crispy. Remove and place on a wire rack to cool. Repeat with remaining mushrooms. Sprinkle with salt and squeeze a lemon over top. 

• To build sandwich, spread tartar sauce on bottom half of brioche bun. Pile on mushrooms, then top with pickles, sriracha, and lettuce. Serve immediately.

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

Time for something super good.  Nothing's better than pasta and nothing is better than beer so why not put them together for Easy Leek Beer Pasta!  Trust me on this one - it's a winner!!

Ingredients

3 tablespoons olive oil

1 garlic clove, peeled and smashed

3 large leeks, white parts only, halved and cleaned, then thinly sliced

⅓ cup| Imperial IPA or Old Ale

kosher salt and freshly ground black pepper, to taste

8 ounces linguine

1 lemon

2 tablespoons|8 grams chopped parsley

Parmesan veggie cheese, to serve

Directions

1.  Heat the oil in a large skillet over medium.

2. Add the garlic and cook until lightly infused, about 1 minute,

then stir in the leeks.

3.  Cook, stirring, until jammy and soft, 8 to 10 minutes.

4.  Add the beer and bring to a simmer.

5. Cook until the wine has reduced by half, 1 to 2 minutes.

Keep warm over medium-low.

6.  Meanwhile, bring a large pot of generously salted water to a boil.

Add the pasta and cook until just al dente, 8 to 9 minutes.

Drain, reserving ½ cup of the cooking liquid.

7. Add the pasta to the skillet with the leeks and toss to combine.

8.  Zest in the lemon and squeeze in the juice.

9. Add the reserved pasta water and cook, tossing, to achieve a creamy

texture, 2 to 3 minutes, then toss in the parsley.

10. Season with salt and pepper and serve with freshly grated cheese. 

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

If you're looking for a quick soup and salad meal well you come up with the salad and I'll prove a terrific soup.  Here we go with Ale & Roasted Red Pepper Soup 

INGREDIENTS

1/2 cup butter or substitute

1 large white onion, minced

2 carrots, peeled and finely chopped

2 celery stalks, thinly sliced

2 garlic cloves, minced

3 roasted red peppers, seeded and chopped

1 1/2 cup vegetable stock

1 3/4 cups Pale Ale 

Salt and pepper, to taste

Fresh basil for garnish

Directions

1. In a medium pot over medium-high heat, melt the margarine.

2. Add the onion, carrots, and celery. Sauté until slightly softened.

3. Reduce the heat to medium and add the garlic.

4. Continue cooking, stirring often, until the vegetables are soft.

5. Add the peppers and cook for another 10 minutes.

6. Add the vegetable stock and ale

7. Season with salt and pepper.

8.  Purée in a blender until smooth.  Cook until warm.

Divide evenly into 4 bowls and garnish with the basil.                                

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore . Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

see you next month for more beer recipes!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

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

Cooking With Beer

Happy Spring - thank goodness it's finally here. Thankfully April shows bring May flowers and not snow First let me say that I greatly appreciate all your emails and questions.  I personally respond to everyone so keep them coming in.  Now let's get cooking some healthy fare that packs plenty of flavor.  And of course, don't forget my golden rule -  when in doubt use more beer .....and drink the leftovers!

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

Be seeing you...

Elaine

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

Lets welcome April with a wonderful cheese dip featuring, what else, beer. Low alcohol beer is quite popular these days so if you like you can use it here..  It's easy to make and delicious to eat!

Beer Cheese Dip

Ingredients

1. ·   2 tbsp butter

2. ·   2 tbsp all-purpose flour

3. ·   1 cup beer (any ale or lager will work) 

4. ·   1 cup whole milk

5. ·   2 tsp Dijon mustard

6. ·   1/2 tsp garlic powder

7. ·   1/2 tsp smoked paprika

8. ·   1/4 tsp cayenne pepper (optional, for heat)

9. ·   2 cups sharp cheddar cheese, shredded

10. ·   1/2 cup mozzarella or Monterey Jack cheese, shredded

11. ·   Salt and pepper to taste

Instructions

12. 1.  Melt Butter & Make Roux – In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly.

13. 2.  Add Beer & Milk – Slowly whisk in the beer, followed by the milk. Stir until smooth and slightly thickened.

14. 3.  Season the Mixture – Add Dijon mustard, garlic powder, smoked paprika, and cayenne pepper. Stir well.

15. 4.  Melt the Cheese – Reduce heat to low and gradually add in the shredded cheeses, stirring until smooth and creamy.

16. 5.  Season & Serve – Taste and add salt and pepper as needed. Serve warm with pretzels, chips, or bread!

17. Expert Tips

18. Use a good-quality beer ( go bold with a double IPA if you dare) for richer flavor.
    Sharp cheddar adds the best cheesy punch!
    Keep warm in a slow cooker if serving at a party.

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

How about a great beer bread for that dip?  This is one I from my first cookbook - Swiss Beer Bread.

Ingredients

1. • 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) beer or nonalcoholic beer

   • 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. 

   • 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 for 10 minutes before removing from pan to a wire rack. 

Very easy to make and oh so delicious.  You can't go wrong with this one.

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

Finally, instead of another recipe (just check out the many in prior months)  thought I'd speak about the overall use of beer in the kitchen. We often think of wine or liquor when whipping up a flavorful sauce but beer also works well for certain sauces. Making a pan sauce for sautéed chicken or pork? Substitute beer for the wine; it will deglaze the pan like wine, and add similar but slightly more muted acidic notes. You can tailor the beer you use to the flavor you want in your sauce — try a lager for a lighter pan sauce along the lines of one made with white wine, or use a stout for something more bitter and robust. I’ve even replaced the white wine called for in a risotto with beer, and the finished dish had a slightly more nutty, earthy flavor. 

The next time you’re making a marinade, try adding some beer! Similar to other liquids used to marinate, soaking in beer will help ensure your food stays moist as it cooks — and it contains enzymes that can help tenderize meat. Or you can use beer to actually cook your ingredients. Seafood pairs well with the crisp, light flavors of a lager, so try steaming shrimp, clams, or mussels in beer, like Tyler Florence. Beer also works well as a braising liquid; it’ll add aromatic notes to whatever you’re cooking, and the acidity will make the meat fall-apart tender. 

The bubbles in beer make it a great ingredient to use in batters. The carbonation will evaporate as the food fries, leaving you with an ethereally light coating on whatever you’re cooking, similar to tempura. 

Lastly, if you find yourself with an open beer can that you can’t finish (I've never had that problem) , but you’re not ready to cook with it that day, simply freeze it. Beer that’s been frozen isn’t great for drinking, but it will work just fine for cooking. While you can’t freeze whole cans of beer (spoiler: they’ll explode), you can pour it into an ice cube tray without a lid, which will give it room to expand slightly. Beer will lose its carbonation as it freezes, so I wouldn’t recommend using frozen beer in a batter, but you can certainly toss a few frozen cubes into a skillet to make a pan sauce. With a freezer full of beer cubes and an arsenal of recipes at the ready, you’ll be prepared to leverage the flavor and fizz of this classic beverage at any time. 

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore . Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

see you next month for more beer recipes!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

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

Cooking With Beer

Happy March! Let's hope it's i brings a very early spring. I greatly appreciate all your emails and questions.  I personally respond to everyone so keep them coming in.  Now let's get cooking some healthy fare that packs plenty of flavor.  And of course, don't forget my golden rule -  when in doubt use more beer .....and drink the leftovers!

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

Be seeing you...

Elaine

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

Since it's March it's fiing we try something prefect for St. Patrick's day and make it healthy too.  This fitt's he bill for sure:  St. Patrick's Day. Hearty Vegetable Irish Stew.  You'll love its rich, earthy, thick stout beer broth. It's a stick to your ribs kinda stew! 

IIngredients

• ▢ 2 tablespoons olive oil

• ▢ 2 ribs celery, chopped

• ▢ 1 yellow onion, chopped

• ▢ 4 cloves garlic, minced

• ▢ ¼ cup all-purpose flour

• ▢ 2 - 4 cups vegetable broth

• ▢ 1 can (473ml) vegan stout beer

• ▢ 3 carrots, peeled and cut into chunks

• ▢ 2 parsnips, peeled and cut into chunks (optional)

• ▢ 8 oz mushrooms, quartered

• ▢ 2 ½ cups baby potatoes, halved (or about 2 regular potatoes and cut into chunks)

½ cup tomato paste

▢ 2 bay leaves

▢ 2 teaspoons brown sugar

▢ 1 teaspoon dried thyme leaves

▢ ¾ teaspoon salt

▢ ½ teaspoon ground pepper

Instructions

1. Please note that some people find this recipe bitter. I love the bitter taste, but if you do not like bitter flavors here are my tips: try using less tomato paste to start, adding more later to taste if desired. Make sure you use a beer you like the flavor of, if you don't like it before it goes in the soup, you won't like it in the soup. You can start with less beer to taste or replace the beer completely with a vegan beefless broth. If you find the finished soup too bitter try adding fat such as 1 - 2 tablespoons olive oil, or vegan butter and some sweetness such as 1 - 2 tablespoons brown or white sugar, agave, or maple syrup.

2. Heat a large pot over medium-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Sauté until the onion becomes translucent and just begins to brown about 5 minutes.

3. Sprinkle in the flour. Stir well to coat the veggies, and cook for another minute to heat up the flour. Add 2 cups of vegetable broth, and scrape the bottom of the pan with your spoon to get any bits off the bottom. Add in the beer, all of the remaining veggies, tomato paste, and spices. The beer will foam up, but that’s ok, the bubbles and alcohol will cook right out.

4. Bring to a simmer and cook for 10 – 15 minutes until the veggies are fork-tender, but not mushy. The stew will be very thick! If you prefer a thinner stew, feel free to thin it out to taste with 1 to 2 more cups of vegetable broth. Remove bay leaves before serving, and enjoy hot. Allow leftovers to cool and store covered in the fridge for up to 5 days.

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

How about one more for St. Patrick's Day?  Don't worry, his one has Guinness as the star of the dish.    It's oh so tasty and healthy too  What a combo!

Savory Guinness Cobbler 

Ingredients

For Filling:

• 2 tablespoons olive oil

• 1 medium onion diced

• 2 stalks celery chopped

• 1 cup peeled & chopped carrots

• 3-4 small Yukon gold potatoes about 1 inch dice {about 2 cups}*

• 1 10 ounce container of sliced mushrooms

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon dried rosemary

• ¼ teaspoon dried thyme

• 3 tablespoons flour

• Optional: Parsley for garnish

Instructions

• Preheat oven to 400 degrees. Meanwhile, heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add onion, celery, carrots, potatoes and mushrooms. Sprinkle the mixture with garlic powder, salt, rosemary and thyme. Cook, stirring often, for about 10-15 minutes until all the vegetables are tender and the potatoes begin to soften.

• Sprinkle the flour evenly over the mixture and carefully toss to coat, cooking for about a minute.

• Pour in the Guinness, scraping up any bits stuck to the pan. Pour in the vegetable broth and stir to combine.

• Let the mixture simmer for about 5-7 minutes or until the liquid thickens up and starts to look more like a sauce or a gravy and the potatoes are fork tender.

• Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, garlic powder and cheese.

• Create a well in the center of the flour mixture and pour in the half and half, vegetable broth and butter. Mix until everything is combined and a sticky dough is formed -- do not overwork the mixture, just ensure that there are no dry spots.

• Create a well in the center of the flour mixture and pour in the half and half, vegetable broth and butter. Mix until everything is combined and a sticky dough is formed -- do not overwork the mixture, just ensure that there are no dry spots.

• Using a spoon or a cookie scoop, plop little mounds of dough over the top of the mixture in the skillet. It's ok if there are gaps in between, they'll grow a bit as they bake. Brush the tops of the dough balls with the remainder of the melted butter you've set aside.

• Bake for about 20-23 minutes or until the biscuits have set and the stew is bubbly around the edges.

• Remove from oven and sprinkle with chopped parsley before serving, if desired.

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

Finally here's my healthy version of Beer Shepard's Pie - 

Ingredients

1. • 1 cups water

   • 3 cups of beer- pilsner or light lager

   • 2 cups brown lentils

   • 1 medium onion

   • 2 cloves of garlic

   • 12 oz frozen corn

   • 8 large potatoes

   • 2 Tbs. margarine of vegetable oil

   • 1 cup soy milk

   • 2 tsp salt

   • 1 tsp. cumin

   • 2 cups grated carrot

Directions

1. • Soak the lentils for 1 - 2 hours before cooking. Drain and boil with the 4 cups of

   • water. Mince the onion and garlic, add to the boiling lentils with the cumin. boil for

   • 1 hour or until all the water has been absorbed. Peel the potatoes cover with

   • water and boil for 45 minutes. Drain and then mash the potatoes with the salt,

   • margarine or oil, and soy milk. Spread the lentils into an 8 X 10 baking pan.

   • Spread the corn over the lentils and the carrots over the corn. Spread the mashed

   • potatoes over top everything and place in the oven. cook at 350° for 15 - 20

   • minutes or until the top is golden. Serve hot. 

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore . Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

see you next month for more beer recipes!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

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

Cooking With Beer

Happy Febuary and happy Valentine's Day to all my readers.  I greatly apprecite all your emails and questions.  I personally respond to everyone so keep them coming in.  Now let's get cooking some healthy fare that pack plenty of flavor.  And of course, don't forget my golden rule -  when in doubt use more beer .....and drink the leftovers!

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

Be seeing you...

Elaine

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

Here's one for your Super Bowl party or for just about anytime - Super Beer Bean 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 (Negra Modelo works well)

• 1 28-oz. can diced tomatoes

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

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

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 

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

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

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

10. Add the tomatoes (with their juices), beans (slightly drained), and 1/4 tsp each salt and pepper (amount as original recipe is written // adjust if altering batch size).

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

12. Serve with hot sauce, crackers and cornbread, 

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

Longevity Beer Salad

Now for a  beautiful platter salad boasting of the perfect blend of flavors and textures: tender charred eggplant, slabs of grilled halloumi, hearty lentils and crunchy smoked almonds kicked up with a bright Peppadew vinaigrette. The result? A knockout dish for your Super Bowl party or just for a quiet evening enjoying great food and beer.

Ingredients

• 1/4
  medium red onion, finely chopped 

• 1/4 cup
  Peppadew peppers, finely chopped

• 2 Tbsp.
  sherry vinegar

• 1 tsp.
  honey

• 1 1/2 Tbsp.
  olive oil, divided

• 1
  medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds

• 8 oz.
  Halloumi, sliced lengthwise 1/2 inch thick 

• Kosher salt and pepper

• 1
  bunch arugula, thick stems discarded (about 4 cups) 

• 1/2 cup
  cooked lentils (rinsed, if using canned)

• 1/4 cup
  mint leaves, torn 

• 1/4 cup
  smoked almonds, chopped 

• 1/2 cup light lager or pale ale.

INSTRUCTIONS

Step 1Heat grill to medium. In small bowl, stir together onion, Peppadew peppers, vinegar, honey, beer, and 2 tablespoons oil. 

Step 2On rimmed baking sheet, brush both sides of eggplant and halloumi with remaining 21/2 tablespoons oil. Season eggplant with 1/2 teaspoon each salt and pepper and grill until nicely charred, 5 to 6 minutes per side. Grill Halloumi until char marks appear, 1 to 3 minutes per side. 

Step 3In large bowl, toss arugula, lentils and mint with 3 tablespoons dressing. Arrange on serving platter and top with eggplant, Halloumi, and smoked almonds. Drizzle with remaining dressing. 

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

Here's my healthy version of an all time popular dish- Game Time "Sausage" Special

INGREDIENTS

+3 tablespoons olive oil   

+3 pounds meatless sausage, sliced   

+3 cloves garlic, chopped

1 twelve oz. bottle Pale Ale

+1 (6 ounce) can tomato paste   

+3 tablespoons chopped fresh oregano   

+3 tablespoons chopped fresh cilantro   

+2 tablespoons hot sauce   

+salt and pepper to taste

Directions

1. 1. Heat olive oil in a large heavy skillet over medium high heat.

2, Cook "sausage" until browned on all sides.

1. 2. Remove" sausage" from pan, and set aside.

   3. Pour in 1 bottle of beer to deglaze the pan, scraping up any

   4. blackened bits from the bottom.

   5. Place the red peppers, green peppers, onions and garlic in the pan.

   6. Stir in the remaining beer and the tomato paste.

   7. Season with oregano, cilantro, hot sauce, salt and pepper.

   8. Cover, and simmer until onions and peppers are tender.

   9. Slice the sausages into bite size pieces, and add to the peppers.

   10. Cover, and simmer until sausage is cooked through. 

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore . Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

see you next month for more beer recipes!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

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

Cooking With Beer

Here's my first column of 2025 featuring 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 favorite beers is Sierra Nevada's Celebration but you can use any good IPA with this one.  And waht better way tto step into the new year than with a craft beer fruitcake.  It's delicious! 

Celebration IPA Fruitcake

Ingredients

1 box (15.25 oz) spice cake mix

1 cup Celebration Fresh Hop IPA

1/2 cup vegetable oil

3 eggs

1.5 cup nuts (chopped walnuts, pecan halves)

2.5 cups dried fruit (cherries, raisins, chopped dates, chopped pineapple)

Directions

Step 1

Preheat oven to 300°F. Lightly grease two 9×5-inch loaf pans and line them with parchment.

Step 2

Combine nuts, dried fruit, and flour in a large mixing bowl. Toss well to coat evenly.

Step 3

In another large mixing bowl, combine spice cake mix, Celebration IPA, vegetable oil, and eggs. Beat for 3 minutes. Fold in fruit-and-nut mixture.

Step 4

Pour batter evenly into loaf pans and bake for 90 minutes, or until a toothpick inserted in the center comes out clean.

Step 5

Let cool in pan. When cakes are completely cool, wrap them tightly in plastic wrap and store at room temperate

I guarantee you are going to love it!!

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

This is one of my personal favorites and is always a big hit at my family gatherings.  Try it once and you'll be making it again and again - it's that good! And as a bonus is easy and quick to make.

Beer Cheese Skillet

Ingredients:

1/2 cup lager or IPA

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, beer, 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.

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

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 Guinness (or any other) 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!

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore . Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

Have a wonderful new year!!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

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

Cooking With Beer

Here's my take for July 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

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

Here's the perfect breakfast for this holiday season - in fact it's the perfect for any season.

Christmas Beer Crepes

This recipe never fails - it's simple, easy, and delicious.  Nothing beats warm beer bread with some salted but.  

Ingredients

3 eggs, lightly beaten

1 cup milk

1 cup beer (I like a pale ale)

1 ¾ cups all-purpose flour

1 pinch salt

2 tablespoons vegetable oil

2 tablespoons butter

Directions

In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour.

Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used.

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

Is there a better way to prepare to eat than to eat? I don’t think there’s anything better than eating with friends and family around the Holidays. So I decided to pick an appetizer that would work well as a pre-dinner item as well as a party snack. This onion dip recipe is made in a crock pot which makes it even easier to prepare.

Santa's Ho-Ho Stout Onion Dip

INGREDIENTS

3 large 1.5lbs sweet onions (Walla Walla, Maui, Vidalia)

2 tablespoons 28g butter

1 tablespoons 16g brown sugar

1 teaspoon 6g salt

½ cup 118g stout beer

8 oz cream cheese

16 ounces sour cream

1 teaspoon 5g Worcestershire

1 teaspoon 3g garlic powder

1 teaspoon 3g black pepper

¼ cup chopped green onion

Directions

1Thinly slice the onions.

Add the onions, butter, brown sugar, beer and salt to a slow cooker. Cook on low for 8 to 10 hours or until soft and dark. Stir occasionally, if possible.

Add the cream cheese, sour cream, Worcestershire, and garlic powder.

Cook on low for two hours, stirring occasionally. Stir in the pepper, salt to taste.

Add to a serving dish, sprinkle with green onions.

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

One of the things like like about this food is that you can get away with adding brown sugar to a dish that is served with dinner. And this recipe does that but also adds in beer. It's a super holiday treat by itself or as a tasty side dish.

Beer & Sugar Sweet Potatoes

Ingredients

 1 cups heavy cream

¾ cup brown ale (any brown ale works.  I usually use Newcastle)

4 medium garnet sweet potatoes or garnet yams, peeled, thinly sliced

1 teaspoons ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ cup brown sugar

2 tablespoons all purpose flour

1 teaspoon salt

1 teaspoon black pepper

Directions

1. Preheat the oven to 375° F.

2. Stir together the cream and beer in a bowl or large measuring cup.

3. Stir together the cinnamon, nutmeg, brown sugar and flour in a separate bowl.

4. Add the sweet potato slices to a 9-inch cast iron skillet in overlapping concentric circles.

5. Drizzle with cream mixture, them sprinkle with 1/3 of the brown sugar mixture, sprinkle with salt and pepper.

6. Repeat with two more layers of potatoes, cream, and brown sugar mixtures making sure to use all ingredients.

7. Bake for 20 minutes. Remove from oven, press down firmly on the potatoes with a large spatula to submerge the potatoes.

8. Bake for another 20 minutes, press again. Bake until the potatoes are fork tender and the liquid has thickened. Allow to cool

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

Cooking with beer used to mean pouring an American lager into a recipe but not anymore . Craft beer is helping to redefine what it means to cook with beer. So don’t be afraid to take your love of craft beer into the kitchen and get cooking with it.   

Have a wonderful holiday!!

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

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

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 -  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

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

Here's one your Thanksgiving and holiday guests will love.  Even more fun is the fact they likely have never had itt.

Lentil Stuffed Tomatoes

INGREDIENTS

1/2 cup uncooked white rice

1/2 cup red lentils

1/2 cup boiling water

1/2 cup of beer (lager)

2 tablespoons butter

1 onion, chopped

1 tablespoon chopped fresh mint

salt to taste

ground black pepper to taste

8 medium tomatoes

2 tablespoons vegetable oil

1 clove crushed garlic

Directions

1. Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat.

2. Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in lentil mixture and beer.

3. Season generously with salt and pepper. Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve.

 4. Fill tomato shells with lentil mixture, and replace the tops. Stand in a baking dish.

 5.  Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.

 6. Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve. 

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

As the weather gets colder and colder a healthy, tasty soup is definiely in order.  Try this - it's great!

Spinach, Rice,  & Beer Soup

One 10-ounce box frozen chopped spinach

1 cup basmati rice

1 small onion, finely chopped

1 cup vegetable broth

5 cups water

3 cups strong ale

1/2 teaspoon garlic powder

Pepper to taste

6 ounces plain or lemon soy yogurt (about 3/4 cup)

Place all the ingredients, except the soy yogurt, in a large pot and cook over

medium heat for 30 minutes. Add yogurt and cook another 5 minutes. Serve warm 

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

The last recipe for this month has won many awards and is featured in one of my cookbooks (available on Amazon).

Grilled Leek and Ale Polenta

INGREDIENTS

2 Tbsp. butter/margarine

3 large leeks, cleaned and thinly sliced

1 cup pale ale

2 cups vegetable broth

1 bay leaf

1 cup coarse cornmeal

Salt and pepper, to taste

Oil

1. Melt 1 Tbsp. of the margarine in a large saucepan over medium heat.

2. Stir in the leeks. Cook, covered, for 10 minutes, stirring occasionally.

3. Add the beer, broth, and bay leaf. Bring to a boil.

4. Gradually whisk in the cornmeal.

5. Reduce the heat and cook, stirring often and adding beer (or water) as needed, for 30 minutes, or until thick.

6. Discard the bay leaf and stir in the remaining 1 Tbsp. of margarine.

7. Season with the salt and pepper.

8. Brush an 11x7x2-inch dish with oil. Spread the polenta in the dish.

9. Cool completely. (Can be made a day ahead. Just cover and chill.)

10. Prepare the barbecue with oil (or on stove toil pan and pre-heat  on medium-high heat). 

11. Cut the polenta into 12 squares or triangles.

12. Brush both sides with oil. Place in the frying pan (or on the grill) and cover. Cook until golden brown, about 3 minutes per side. Serve hot.

Makes 4 servings 

 ===================

Eat and Drink Hearty!  Cheers!

Elaine

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

Cooking With Beer

Here's my take for July 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

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

Here's the perfect breakfast for this holiday season - in fact it's the perfect for any season.

Christmas Beer Crepes

This recipe never fails - it's simple, easy, and delicious.  Nothing beats warm beer bread with some salted but.  

Ingredients

3 eggs, lightly beaten

1 cup milk

1 cup beer (I like a pale ale)

1 ¾ cups all-purpose flour

1 pinch salt

2 tablespoons vegetable oil

2 tablespoons butter

Directions

In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour.

Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used.

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

Is there a better way to prepare to eat than to eat? I don’t think there’s anything better than eating with friends and family around the Holidays. So I decided to pick an appetizer that would work well as a pre-dinner item as well as a party snack. This onion dip recipe is made in a crock pot which makes it even easier to prepare.

Santa's Ho-Ho Stout Onion Dip

INGREDIENTS

3 large 1.5lbs sweet onions (Walla Walla, Maui, Vidalia)

2 tablespoons 28g butter

1 tablespoons 16g brown sugar

1 teaspoon 6g salt

½ cup 118g stout beer

8 oz cream cheese

16 ounces sour cream

1 teaspoon 5g Worcestershire

1 teaspoon 3g garlic powder

1 teaspoon 3g black pepper

¼ cup chopped green onion

Directions

1Thinly slice the onions.

1. Add the onions, butter, brown sugar, beer and salt to a slow cooker. Cook on low for 8 to 10 hours or until soft and dark. Stir occasionally, if possible.

2. Add the cream cheese, sour cream, Worcestershire, and garlic powder.

3. Cook on low for two hours, stirring occasionally. Stir in the pepper, salt to taste.

4. Add to a serving dish, sprinkle with green onions.

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

Who doesn't love cheesecake? Even better, how about one you don't have to bake?  This one will look great on you dinner table!

No Bake Pumpkin Cheesecake Bites

Ingredients

 Crust:

   1 cup Pitted Dates

   1/2 cup Almond Flour

   1 tbsp Organic Cacao Powder

   2 tsp vanilla extract

   1 tbsp almond milk

   1/4 cup Pale Ale

   Cheesecake layer:

   1 1/2 cups Raw Cashews

   1/3 cup maple syrup

   1/3 cup canned pumpkin

   1 tsp Pumpkin Spice Blend

Directions

1.  Soak the cashews in water for 1 hour. Discard the water.

2. Line a loaf baking pan with parchment paper and set aside.

3.  Place the crust ingredients in your blender and pulse until the mixture comes together; this should take about one minute.

4. Press this mixture evenly onto the bottom of the prepared loaf baking pan

and place it in the freezer while you prepare the cheesecake topping.

  5.  Place the cheesecake ingredients in your food processor and pulse until smooth.

6.  Pour the cheesecake mixture over the crust in the baking pan and spread

it evenly. Freeze the dessert for at least 2 hours.

  7.  Cut the cheesecake into squares before serving. Keep leftovers covered n the freezer for up to 3 months. 

 ===================

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 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

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

Here's a special treat that the whole gang will enjoy.  You might want to make an extra batch just for yourself!

Beer Battered Cajun Fries

Ingredients

·       2 pounds russet potatoes

·       2 cups all-purpose flour

·       1 tablespoon Cajun spice 

·       2 teaspoons garlic salt

·       2 teaspoons onion powder

·       2 teaspoons paprika

·       2 teaspoons kosher salt

·       1 teaspoon ground black pepper 

·       1 cup lager-style beer, plus additional as needed

·       Peanut oil (or other high smoke point, neutral flavored oil), for frying

Instructions

1.      Cut potatoes lengthwise into 1/4-inch slices, then cut slices into 1/4-inch sticks (I leave the potatoes unpeeled). Soak fries in an ice water bath for at least 2 hours, or up to 8 hours. This removes the starch from the potatoes and makes for a better fry.

2.      Mix flour, spices, and beer to create a thick, pancake-like batter, adding more beer if necessary. Divide batter evenly between 2 large mixing bowls (one batch will be used to dredge the fries before blanching and one batch will be used to dredge the fries for the second cooking). Add potatoes to the batter and toss, making sure to coat each fry completely.

3.      Fill a large cast iron or enamel pot with 3 inches of peanut oil. Heat oil to 325° over medium-high to high heat. In 2 - 3 batches, add fries and blanch until lightly golden and limp, yet cooked through (see third image). This could take anywhere from 4 - 6 minutes. Watch the oil temperature carefully and try to maintain the temperature at 325° (it will lower drastically once the fries are added). You can use tongs to gently separate the fries while they are cooking; they have tendency to want to cling to each other. Remove the fries from the oil with tongs or a spider and allow to cool on a paper towel-lined sheet pan while finishing the remaining batches.

4.      Once all of the fries are blanched, raise the oil temperature to 375°. Dredge the blanched fries in the second bowl of batter, tossing to coat. Still in batches, cook fries until crisp and deep golden brown (see second image), about 1 - 2 minutes, but this could be more or less depending on how much the temperature of the oil fluctuates. Remove to another paper towel-lined sheet pan, taste-test a fry, and season with additional Cajun seasoning or salt as needed. Serve immediately.

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

Who doesn't love a cheddar dip?  And to make it even better use some beer.  This easy to make dip is simply fabulous.  Enjoy!

Beer and Cheddar Dip

Ingredients

·       1 cup (8 ounces) evaporated milk

·       2 eggs

·       1 teaspoon Dijon mustard

·       1/2 teaspoon Worcestershire sauce

·       10 ounces extra-sharp cheddar cheese, shredded

·       1 cup amber beer (use IPA for stronger beer flavor)

·       2 tablespoons cornstarch mixed with 2 tablespoons water

·       Kosher salt and freshly ground black pepper, to taste

·       Bacon crumbles and green onions, for garnish (optional)

·       Pretzels, pretzel bread, or crudités, for serving

Instructions

1. In a medium saucepan over medium-low heat, whisk together evaporated milk, eggs, mustard, Worcestershire sauce, and half of the shredded cheese. Once the cheese sauce begins to warm, add the beer and cornstarch-water mixture (aka the slurry). Whisking frequently, gradually add the remaining cheese and cook until the sauce reaches desired thickness, about 10 - 12 minutes. Season generously with salt and pepper. Keep warm over lowest heat setting, stirring frequently, until ready to serve. Garnish with bacon crumbles and green onions and serve with pretzels, pretzel bread, or crudités.

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

The point of adding beer is to flavor the surface and the sauces or cooking liquids (as in a stew): the stronger the beer, the more flavorful the liquid. A note to teetotalers: Eating a dish containing even the strongest beer will not propel you into alcoholic reverie and bad singing. Most beers have a much lower ABV than wine which is more commonly used in cooking than beer. Besides, virtually all of the alcohol evaporates in cooking.

By the way, beer is great for baking too. Beer is yeasty, which makes it easy to add to bread and baked goods. Due to its carbonation, it helps with leavening while giving extra lift and texture. It should be freshly opened and room temperature. This allows the foam to disappear and more of that carbonation to be released. Porters and stouts are the best place to start. The dark roasted malt lends flavors of cocoa and coffee. You can also explore with citrus and coriander notes in lagers or Witbiers.   So, let's end with some baking!!

Forget complicated bread recipes – this stout beer bread is pure genius. You need just a few ingredients, a bold stout beer and sharp cheddar cheese to whip up a warm, savory loaf. It’s the perfect bread for beginners and beer lovers alike! 

Cheesy Stout Beer Bread

Makes 1 loaf, 10 slices

Ingredients

4 tablespoons unsalted butter, melted and cooled, divided

3 cups (390g) self-rising flour

3 ounces (85g) sharp cheddar cheese, cut into small cubes (about 3/4 cup)

2 scallions, ends trimmed and thinly sliced

2 tablespoons granulated sugar

2 tablespoons granulated sugar

Pinch fine sea salt

1/8 teaspoon fresh ground black pepper

12 ounces stout beer or beer of your choice (1 ½ cups)

Directions

• Prepare Batter

Preheat the oven to 375°F (190°C) and brush an 8 ½ x 4 ½-inch loaf pan with a bit of the melted butter.

2Set about 10 pieces of cheese and a small handful of sliced scallions aside for the top of the bread.

3Mix the flour, the remaining cheese, green onion, sugar, salt, and black pepper in a large bowl until well blended. Make a well in the flour mixture and add the beer. Stir until relatively smooth. Stir in two-thirds of the butter, leaving the remaining third for the top of the loaf.

4Spoon the batter into the prepared pan and smooth the top. Scatter with the reserved cheese and scallion, then drizzle with the remaining third of butter.

Bake the bread until a toothpick inserted into the center comes out clean or with only a few crumbs attached, 45 to 50 minutes.

Cool the loaf in the pan for 5 minutes, then transfer to a cooling rack and cool completely

 ===================

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 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 with one everyone will love.  Try it once and you'll be making it again and again!  It's really easy to do and you'll be done i no time.

Ale Quinoa with Mushrooms and Onions

Ingredients

1 Tbsp butter

  4 tsp extra virgin olive oil

  1 small red onion, sliced

  2 cups mushrooms

  1 cup brown ale or pale or porter

  1 cup vegetable stock

  1 cup quinoa

  1/4 + salt (to taste)

  1/8 tsp pepper

  1 Tbsp sage, chopped

Directions

1.  To make this brown ale quinoa, heat butter and olive oil in a medium pan over medium-high heat.

2.  Add the onions and mushrooms and cook until browned, about 10 minutes. When the onions are soft and the mushrooms browned, add the remaining ingredients.

3.  Cover, reduce heat, and simmer for 20 minutes, or until all the liquid is absorbed. Turn off heat and let sit 5 minutes. Serve warm.

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

Give yourself a treat with my easy recipe for caramels.  Bet you never had any made with beer before. Another easy one to make that will bring great results.

Salted Beer Caramels

Ingredients

·   2 cups brown sugar

·   2 sticks butter

·   1 cup corn syrup

·   1 can sweetened condensed milk

·   1 tsp vanilla extract

·   1 12 oz. bottle of your favorite beer (ESB or similar style preferred—or experiment!)

·   Sea salt

·   Optional garnish: pretzels

Directions

1.  To make the beer caramels, melt butter and brown sugar together in medium saucepan over medium heat.

2.  Slowly add beer, syrup then milk while stirring constantly.

3.  Cook caramels to 240°F.  Do not stop stirring once milk is added or caramels will scorch.

4.  Once you reach 240°F, take mixture off of heat and stir in vanilla extract.

5.  Pour mixture into 9x13 pan lined with parchment paper.

6.  Sprinkle sea salt on top of hot caramels. Let caramels set until firm enough to cut.

7.  Optional: lay pretzels on top of warm caramels for an added salty crunch.

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

We're on a roll now.  Try this super good summer delight -

Ale Stuffed Acorn Squash

Ingredients

4 small acorn squash

  1/2 bottle of brown ale, stout, or porter (Imperial IPA for the adventurous)

  3 cups day old bread cubes

  1/4 cup olive oil

  1/2 large onion

  2 cloves garlic

  2 Tbsp fresh sage, minced

  1/2 cup veggie stock

  salt and pepper to taste

  Parmesan cheese

Directions

1.  To make this brown ale stuffed acorn squash, preheat oven to 400°F. Cut squashes in half. Place cut side down in a large glass baking pan.

2.  Pour in brown ale and bake uncovered for about 45 minutes or until tender.

3.  In a large skillet heat up olive oil and sauté onion and garlic until soft. Add sage and bread cubes.

4.  Sauté until bread is browned.

5.  Add veggie stock and simmer until liquid is gone. Salt and pepper to taste.

6.  Fill acorn squash halves with bread mixture. Grate Parmesan over top and stick back in the oven for about 15- 20 minutes. Eat immediately

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

Let's end with one that's really unique.  As a bonus it's healthy in every possible way and makes for a perfect summer meal.  It's my 

Crispy Beer-Battered Tofu Fish and Chips

Ingredients For the chips:
4 large potatoes, peeled and cut into ¾-inch thick chips
2 tablespoons sunflower oil
½ teaspoon malt vinegar
½ teaspoon salt

Ingredients For the beer-battered tofu fish:
1½ cups all-purpose flour
2 tablespoons cornstarch
¼ teaspoon turmeric

¼ cup fresh dill, finely chopped

1 teaspoon salt

¼ teaspoon black pepper


1¼ cups cold beer (any kind is fine though I use a lager)

2 (9½-ounce) blocks extra-firm tofu, drained and pressed


4 sheets of sushi nori


2 cups sunflower oil

Lemon wedges, to serve 

Directions

1. For the chips, preheat oven to 400 degrees. Rinse potatoes under cold water, drain, and pat dry. On a baking sheet, spread in an even layer. Drizzle with sunflower oil and bake for 50 minutes until golden and crisp. 

2. Remove chips from oven and sprinkle with vinegar and salt. 

3. For the tofu fish, in a large bowl, stir flour, cornstarch, turmeric, dill, salt, and black pepper. Slowly pour in beer and whisk to get rid of any lumps. Place batter in refrigerator. 

4. Slice each block of pressed tofu horizontally, to get 4 thin rectangles. Press a sheet of nori over one side of each tofu slice. 

5. Heat sunflower oil in a large, deep frying pan over medium heat. Remove batter from refrigerator. Dip tofu slices in batter to fully coat, then use a slotted spoon to place in pan for 3 to 4 minutes, before turning and cooking other side until light golden in color. 

Serve tofu fish and chips hot with wedges of lemon.  

 ===================

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 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 with one everyone will love.  It's just about the best stout cookie I've ever had!  

Peanut Butter Stout Cookies

Ingredients

·   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)

Directions

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.

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

How about something really special that you don't see too often?  It' perfect for your get BBQ or anytime else.  Hmmmmm....good!

Sweet and Spicy Beer Pickles  - Yield: 4-6 half pint jars

Ingredients

1)  3 lbs pickling cucumbers, washed, ends trimmed and sliced 1/8" thin on a mandolin or with a sharp knife

2)  12 oz pale ale

3)  1/4 cup water

4)  1 cup white distilled vinegar

5)  1/2 cup sugar

6)  1 Tbsp salt

7)  1 Tbsp yellow or brown mustard seeds

8)  1 Tbsp black peppercorns

9)  1/2 tsp of red chili flakes (optional - omit or add more based on your taste)

10)  2-3 crushed garlic cloves (optional)

Directions

1.  To make these beer pickles, in a medium saucepan combine pale ale, water, vinegar, sugar and salt.

2.  Place over medium-high heat and stir occasionally to dissolve sugar.

3.  Bring to a simmer and then turn off heat.

4.  In a clean, large glass jar (or a multiple smaller jars) distribute cucumber slices, mustard seeds, garlic and chili flakes.

5.  Pour the pickling liquid over the cucumbers and spices, making sure that they are completely covered.

6.  At this point, if you’re preserving the pickles, you’ll seal them using a canning water bath and process for ten minutes.

7.  Preserved pickles can be kept in a cool dark place for up to six months.

8.  Refrigerate after opening. If not, seal the jar or jars and let rest in the refrigerator for at least two days before eating.

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

We're on a roll so lets go for one more.  It's all only here at Beer Nexus so spread the word about this great site!

(I made this for lunch today)

Beer-Soaked Grilled Cheese

Ingredients

Beer Batter

• 2 eggs

• 1 cup nutty, brown ale, IPA, or Pale Ale

• 1/8 cup flour

• 1/2 tsp salt

• 1/4 tsp chili powder

Sandwiches

• 1 loaf sourdough bread, cut into eight 1/2" slices

• 1 block mild or sharp cheddar cheese, sliced

• 2 Tbsp butter, plus more if needed

• Optional toppings: bacon, sliced ham, prosciutto, avocado

Directions

1. To make this brown ale-soaked grilled cheese, in a large shallow bowl, whisk eggs, beer, flour, salt and chili powder. Dunk one slice of bread into the batter on both sides, giving it a second to fully absorb the batter. Let the excess batter drain back into the bowl.

2. Move to another plate and top with cheese and additional toppings if desired (cooked bacon, sliced ham, etc.).

3. Repeat with another slice of bread to complete the sandwich.

In a large skillet, melt butter over medium-high heat. Place the sandwich in the middle, and let cook on each side 3-4 minutes, until it reaches a crispy golden brown and a gooey cheese middle. Repeat for all 

 ===================

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 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).

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

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 April 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. 

 ===================

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.