During a lazy night at home watching TV, I came across a cooking show, “Food Rush,” on the Live Well Network featuring host and chef Ryan Scott. The episode showcased some yummy beer inspired dishes including Beer and Cheddar Soup, Beer Braised Pork Shoulder, Clams and Beer and a Beer Float that I just had to share! The episode begins with a visit to ThirstyBear Brewing Company in San Francisco where Ryan samples some brews to inspire for his dishes. The recipes are true to the style of beer used, easy-to-follow and manageable for the average cook. I look forward to trying these recipes soon. Click here to watch the full episode.
Memorial Day is finally here and I can’t wait to kick off the summer with family, friends, good food and most importantly good beer! I attend at least one BBQ every Memorial Day weekend and the grub is usually the same all around. I always have my fill of burgers and dogs, but it’s nice to see some other options. Mix things up this year by making German Potato Salad with Beer Dressing from Recipe 4 Living; it’s familiar yet something you won’t find in every backyard.
- 10 small red potatoes
- 12 slices bacon (This seems like a lot of bacon; I’ll probably only use 6 strips when I make this).
- 1 small onion, chopped
- 4 ribs celery, chopped
- 1 tsp. salt
- 2 tbsp. butter
- 2 tbsp. flour
- 1/2 tsp. dry mustard
- 1 tbsp. sugar
- 1 cup beer
- 1/2 tsp. hot sauce
- 2 tbsp. fresh parsley, chopped
- Peel and cube potatoes and boil until tender; drain.
- Fry bacon until crisp and drain well to remove excess grease.
- Crumble bacon, and mix with onion, celery, and salt.
- Set aside.
- Stir butter and flour in a small saucepan to make a roux.
- Add mustard and sugar.
- Slowly stir in beer and hot sauce.
- Bring to boil, stirring constantly.
- Pour over potato mixture.
- Sprinkle with parsley.
- Toss lightly and let stand 1 hour.
- Add bacon mixture, toss gently.
Long Trail Brewmaster Series Double IPA (8.6 % ABV): This Imperial IPA brewed by Long Trail Brewing Company in Vermont pours a hazy burnt orange with a small, thin head. Fragrant floral hops on the nose with notes of pine and a hint of citrus. Smooth, balanced drinking experience – bitter hops at the forefront complemented by bitter-sweet grapefruit and sweet malty caramel flavors. The ABV is will hidden in this double IPA with a punch of flavor.
I’ve been obsessed with crepes lately. I was recently at one of my favorite breakfast spots and saw a crepe dish on the menu with a Cherry Kijafa (cherry wine with sugar beet alcohol from Denmark) sauce. If you can use wine for a crepe dish, why not beer? I immediately started scouring the Internet for a recipe and found Brown Ale Crepes with Cranberry-Orange Lager Sauce on New Food and Beer. Beer works well in many dough and batters, so I think this will work well. I’ll probably make the crepes without the sauce or filling the first time around to see how beer will affect delicate crepes.
Ingredients (Makes 10 crepes):
For the Crepes:
- 12 ounces brown ale
- 3/4 cup milk
- 3 large eggs
- 3 tbsp. sugar
- 3 tbsp. butter, melted
- 2 cups all-purpose flour
- 1/2 tsp. salt
For the Sauce:
- 1 cup sugar
- 2 tbsp. cornstarch
- 2 cups orange juice
- 1 cup lager beer
- 12 ounces cranberries
For the Crepe Filling:
- 3 pounds whole-milk ricotta cheese
- 3 tablespoons honey
- 1 1/2 teaspoons lemon zest, grated
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cinnamon
- In a large saucepan, make the sauce by whisking together sugar, cornstarch, orange juice and lager until blended.
- Add cranberries.
- Over medium-high heat, bring mixture to a boil.
- Reduce heat to medium-low and simmer 15 minutes, until sauce thickens slightly and cranberries pop.
- If serving immediately, keep warm; or cool, cover and and refrigerate up to 4 days.
- In a large bowl, make crepes by whisking together brown ale, milk, eggs, sugar and butter until well blended.
- Whisk in flour and salt until batter is smooth, about 2 to 3 minutes, and let batter rest 20 minutes.
- Preheat 8 or 9-inch non-stick crepe pan or skillet over medium heat.
- When pan is hot, remove from heat and spray with cooking spray.
- Add 1/4 cup batter to pan and tilt pan to spread batter into 7-inch round.
- Return skillet to heat and lightly brown crepe about 45 seconds., or until edges start to curl.
- Turn crepe over and cook 30 to 45 seconds, until lightly browned.
- Transfer to plate.
- Repeat with remaining batter to make 20 crepes. (Tip: Crepes can be made several days ahead, stacked between layer so waxed or parchment paper, covered and refrigerated.)
For the Filling
- Combine together in a large bowl ricotta cheese, honey, lemon zest, lemon juice and cinnamon.
- Stir well to blend. (Tip: Filling can be made several days ahead, covered and refrigerated.)
- Preheat over to 350° Fahrenheit.
- With cooking spray, lightly coat 2 shallow baking dishes.
- Place 2 rounded tablespoons full of filling in the center of each crepe in a 3-inch long mound. Fold two opposite edges of crepe over the top of filling, then fold in remaining edges forming a packet.
- Place crepes in baking dish; bake 15 minutes, or until heated throughout and slightly crisp.
- Top with Cranberry-Orange Lager Sauce.
Champagne is the go-to drink for special occasions. But, what about those of us who don’t like champagne? A Black Velvet – a combination of Guinness and champagne – may be the perfect cocktail for you this New Years Eve any other special occasion. The combination sounds a bit odd, but is quite tasty. Link here to watch how to pour the perfect Black Velvet. Cheers!
- Guinness Extra Stout
- Pour Guinness into a champagne flute until it is about half full.
- Top up the glass with champagne so that the cocktail has a dark color with a frothy head, resembling a freshly-poured pint of Guinness.
New Years Eve is almost here and if you’re throwing or attending a house party, you know snacks are just as important as the beer selection. We all know the typical party snacks, but why not try something new to bring in the new year? Elevate boring cocktail olives to a whole new level of tastiness with this recipe for Beer Battered Fried Olives from Spoon Fork Bacon to finish off 2014 with a bang.
Ingredients (Serves 6 to 10 people):
Beer Battered Olives:
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 12-16 ounces beer of your choice (Dark beer recommended)
- 2 cups pitted olives of your choice
- Vegetable oil for frying
Cumin-Yogurt Dipping Sauce:
- 1 cup Greek yogurt
- 1 tsp. cumin
- 1/2 tsp. curry powder
- 1/4 tsp. cayenne pepper
- Pinch cinnamon
- 1/2 lemon, juiced
- Salt (to taste)
- Pepper (to taste)
- Fill a pot with two inches of oil and preheat to 350° Fahrenheit.
- Whisk together all the dry beer batter ingredients and set aside.
- Place all the yogurt ingredients into a mixing bowl and whisk together until fully mixed and set aside until ready to use.
- Pour beer into the flour mixture and whisk together.
- Drop some olives into the batter. Lift them out using a slotted spoon and shake until only a thin layer of batter coats each olive.
- Carefully drop the olives into the oil and fry for 3 to 5 minutes.
- Drain onto paper towels and season with salt and pepper.
- Repeat process until all olives have been fried.
- Serve immediately with yogurt sauce.
I get sick of eating the same thing all the time and am always looking for new ways to spice up my go-to dinner recipes. I eat A LOT of chicken and thought this recipe would help change things up a bit. This is an easy recipe to make with little prep time. The marinade keeps the chicken super moist and flavorful. However, if I were to make this again, I think I would use a bit more mustard and a less honey; it was a bit too sweet for me.
- 1 ½ lbs. uncooked, boneless, skinless chicken breast (I used chicken tenders)
- 2 tbsp. honey
- ¼ cup stone ground mustard
- ¼ cup beer (I used Erdinger Oktoberfest)
- 1 tbsp. dried basil
- 1 tsp. smoked paprika
- 1 ½ tbsp. fresh-squeezed lemon juice (about half a lemon)
- Preheat oven to 375° Fahrenheit.
- Rinse and pat dry chicken breasts.
- Season them with sea salt and pepper and place in baking dish.
- In a small bowl, stir together honey, mustard, beer, lemon juice, basil and smoked paprika.
- Pour marinade over chicken and flip over to make sure it is coated well.
- Bake for 45-50 minutes, turning halfway through. (Make sure the internal temperature of you chicken is at least 165° Farenheight or slice into the thickest part of the chicken to make sure there is no pink flesh.)