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.
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.
I’ve always been a fan of Halloween – from pumpkin picking and carving to spooky decorations to dressing up. The candy – ahh the candy – has always been my favorite part, though. There’s something about those fun size candy bars that just makes it taste a little better. The fact that I no longer go trick-or-treating and can buy a 10 lb. bag of mini candy at every store has taken away some of the magic of the holiday. This year, I’ve decided to get in the mood by making homemade adult beer candy. Yep…you heard me! Chocolate-Dipped Beer Marshmallows with Crushed Pretzel Garnish from the kitchn will help bring out my inner child and satisfy the adult in you. Halloween just got a lot more interesting!
Ingredients (Makes 18 to 22 marshmallows, depending on how you cut them):
- 1 1/2 tbsp. (just under 1/2 ounce) unflavored gelatin
- 2 tsp. vanilla extract
- 1/3 cup (2.5 ounces) flat dark beer
For the Sugar Syrup:
- 1/4 cup (2 ounces) flat dark beer
- 1/2 cup + 2 tablespoons (5 ounces) corn syrup or sugar cane syrup
- 3/4 cup (6 ounces) granulated sugar
- pinch salt
For Coating and Topping
- 10-12 ounces milk chocolate
- 2-3 teaspoons canola oil, optional – for thinning the melted chocolate
- 1/2 cup stick pretzels
- To flatten the beer, open the bottle and let it sit overnight. If you’re in a rush, pour it into a bowl and stir the beer with a whisk to release as much of the carbon dioxide as possible.
- Spray one standard bread loaf pan (8.5″ x 4.5″ or close) with nonstick spray or line it with parchment paper and then spray with nonstick coating. (If using parchment, tape the flaps to the outside of the pan so the paper stays in place when you spoon in the marshmallow.
For the bloom:
- Sprinkle the gelatin in the bowl of a stand mixer.
- Mix vanilla and flattened beer, and pour this over the gelatin.
- Whisk until no lumps remain.
- Set the bowl back into your mixer and fit the mixer with a whisk attachment.
For the sugar syrup:
- Combine the flattened beer, corn syrup, sugar, and salt in a 4-quart saucepan or larger.
- Clip a candy thermometer to the side.
- Turn the heat to medium-high and bring the sugar mixture to a boil. (As the syrup heats, it will foam up to nearly fill the pan.)
- Keep an eye on it so it doesn’t boil over.
- When the mixture is between 225° and 230°, let it bubble for another 5 minutes and then remove it from heat. (Ideally, the syrup should reach 240° – 250°, but I couldn’t get an accurate temperature reading in the foam. If your syrup starts to edge up toward 250°, take the pan off the heat and proceed with the next step.)
Now, let’s make marshmallows!
- With the mixer on low speed, carefully pour the sugar syrup down the side of the bowl into the gelatin bloom.
- Turn the mixer to high once all the syrup has been added and let it whip for 8-10 minutes, until it looks like glossy meringue and is very thick.
- Pour marshmallow into the loaf pan and let it cure, uncovered, for 10-12 hours or overnight.
- When the marshmallows are cured, rub the top with a little powdered sugar and turn the marshmallows out onto a cutting board.
- Rub the top with more powdered sugar.
- Cut into 18-22 squares of equal size.
For chocolate coating:
- Melt chocolate over a double-boiler or in 30-second bursts on HIGH in the microwave, stirring between each burst until the chocolate is melted.
- If the chocolate seems too thick, whisk in the canola oil one teaspoon at a time until the chocolate is thin enough to coat.
- Coat each marshmallow entirely and set them on a piece of wax paper to dry.
- While the chocolate is still wet, sprinkle the tops of the marshmallows with crushed pretzels or any other toppings you want. (Tip: I think you could make this a bit more themed for Halloween by topping with candy corn or crushed Oreos with a gummy worm.)
- The chocolate might have difficulty setting up if the weather is very humid; try putting the marshmallows in the fridge to help things along.
Note: Marshmallows will keep in a covered container for several weeks. In the summer, store in the refrigerator to prevent the chocolate from melting.
I just can’t get enough ice pops this summer. The Cherry Lambic and Cream Popsicles I made last month stimulated my desire for adult frozen treats and I want more! LucyLooHoo hit the mark with this sophisticated popsicle recipe; Fresh Watermelon Mint & Beer Popsicles drip summer!
- Popsicle molds (You can also use a large ice-cube tray or mini plastic cups.)
- Popsicle sticks
- 2 cups watermelon cubed
- 1 tablespoon chopped mint
- Squeeze of lemon juice
- 1/2 cup beer (Recipe uses Samuel Adams Boston Lager, but you can use any lager)
- 1 tablespoon simple syrup (optional depending on how sweet the watermelon is)
- Blend watermelon with mint and lemon juice until smooth.
- Add beer to mixture.
- Pour into popsicle molds and freeze.
- Add popsicle sticks after 20 minutes.
- Freeze an additional hour or until completely set.
It’s peach season in New Jersey and I went peach picking for the first time this year! I have about 12 pounds of peaches sitting at home waiting to be eaten. Believe me, 12 pounds is a lot of peaches. What better way to enjoy all of these juicy peaches than combining them with beer and trying out some new recipes. The Beeroness has done it again with her recipe for Peaches and Cream Ale Pie. Yum!
- One pie crust (Note: This recipe requires a deep dish pie pan – 9 1/2 inches, 1.8 to 2 qt.)
For the cream layer:
- 16 wt. oz. cream cheese
- 2/3 cup white sugar
- ½ tsp. salt
- 1 egg
- 2/3 cup cream ale
- 1 tsp. vanilla extract
- 2 tbsp. cornstarch
- 2 tbsp. all-purpose flour
For the peaches:
- 1 ½ lbs. peaches, pitted and sliced
- 2 tbsp. cornstarch
- ½ cup sugar
- 2 tbsp. butter
- ¾ cup cream ale
- Preheat the oven to 325° Fahrenheit.
- Roll the pie crust out on a flat surface, line a deep dish 9.5 inch pie pan, trim the excess.
- In a blender or a food processor add the cream cheese, 2/3 cup sugar, salt, egg, 2/3 cup cream ale, vanilla, flour and 2 tablespoons cornstarch.
- Blend until smooth and pour into pie crust.
- In a sauce pan over medium high heat, add the peaches, cornstarch, sugar, butter and cream ale.
- Simmer until thickened, about ten minutes.
- Pour the peaches over the cream cheese.
- Bake until the crust is golden brown and the edges of the filling has set but the center still jiggles when shaken, about 40 minutes.
- Chill until set, about 4 hours.
After I stuff myself with corned beef and cabbage this St. Patrick’s Day, I know I will be in search of something sweet. What better way to continue the celebration than to continue in the Irish tradition with this mouthwatering recipe for Guinness Chocolate Cake with Irish Buttercream from Pretty Plain Janes. Yum!
- 3 cups flour
- 1 1/2 cups cocoa powder (Hersheys Special Dark)
- 2 tbsp. espresso powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup vegetable oil
- 4 cups of sugar
- 4 large eggs
- 1 cup greek yogurt
- 3 tsp. vanilla
- 9 oz. Guinness beer
- 4 sticks of butter, at room temp
- 8 cups powdered sugar
- 1/4 cup plus 2 tbsp. Irish Cream (Homemade or Bailey’s)
- Preheat oven to 350° Fahrenheit, and grease three 8″ cake pans and line them with parchment paper.
- In your mixing bowl, cream together vegetable oil and sugar until just combined.
- Add the eggs, vanilla and yogurt, mixing until combined.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
- Slowly add the dry ingredients to the wet, and then add in the beer.
- Mix on medium-high for 3 minutes.
- Divide batter evenly between three cake pans, and bake for about 40 minutes, until a toothpick can be inserted and comes out clean.
- Make the frosting by combining the butter and powdered sugar in your mixing bowl.
- Beat on medium-high until light and fluffy, and then add in the Irish Cream.
- Once cake layers have completely cooled, add frosting between each and top with chocolate shavings if desired.
The fall weather is here and that means Guinness is reentering my life again. I do enjoy Guinness throughout the year, but definitely find myself drinking it more in the colder months and St. Patrick’s Day of course. I’m always looking for creative ways to incorporate beer into my food, so when I came across this recipe for Guinness Chocolate Pudding on ButterPlusCream, I had to share this relatively easy dessert that is sure to please. Combine beer with some chocolate and you have one awesome dessert.
- 8 large egg yokes
- 1 cup sugar
- 1 14.9 ounce can Guinness Draught
- 3 cups heavy cream or whole milk
- 7 ounces high-quality bittersweet chocolate, finely chopped (Make sure your chocolate is 70 – 42% cacao)
- 2 tablespoons sugar
- In a large mixing bowl, whisk together egg yolks and sugar.
- Slowly pour some of the Guinness into a measuring cup, pouring down the side of the glass to reduce foaming.
- Pour 1 cup of Guinness into a heavy-bottomed 3-quart saucepan.
- Add 2 1/4 cups cream (or milk) and whisk to combine.
- Set over medium heat whisking occasional until bubbles begin to form around the edges.
- Remove from heat, add chocolate and whisk until smooth.
- Slowly pour chocolate mixture into eggs, whisking constantly to prevent curdling.
- Return mixture to saucepan and set over moderately low heat.
- Cook, whisking constantly, until mixture thickens and coats back of spoon. (Tip: This should take about 15 minutes. It is okay if pudding looks slightly separated.)
- Divide pudding among serving dishes leaving at least 1 inch of space at the top.
- Cover with plastic wrap and refrigerate until chilled and set.
- Pour remaining Guinness into a small saucepan and bring to a boil over medium heat.
- Reduce heat to low and simmer uncovered until reduced to about 1 tablespoon. (Tip: This should take about 20 minutes).
- Pour syrup into small bowl and let cool.
- Beat remaining cream until soft peaks form.
- Combine Guinness syrup and 2 tbsp. sugar and beat until blended together.
- Divide cream among serving dishes and serve.