German Potato Salad with Beer Dressing

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.

Ingredients:

  • 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

Cooking Directions:

  1. Peel and cube potatoes and boil until tender; drain.
  2. Fry bacon until crisp and drain well to remove excess grease.
  3. Crumble bacon, and mix with onion, celery, and salt.
  4. Set aside.
  5. Stir butter and flour in a small saucepan to make a roux.
  6. Add mustard and sugar.
  7. Slowly stir in beer and hot sauce.
  8. Bring to boil, stirring constantly.
  9. Pour over potato mixture.
  10. Sprinkle with parsley.
  11. Toss lightly and let stand 1 hour.
  12. Add bacon mixture, toss gently.

Dobrou Chut’!

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Beer of the Week: Allagash Saison

IMG_1656Allagash Saison (6.1% alcohol): This Belgian farmhouse-style ale/saison brewed by Allagash Brewing Company in Portland, Maine pours a cloudy bright yellow with a soapy, white two-three finger head. The aroma is made up of wheat, grass and hay upfront followed by sweet orange and zesty lemon citrus as well as a bit of peppery spiciness toward the end. Let this beer sit for a few minutes before you so the suds can go down. Allagash Saison is grainy with citrus and floral notes. A light hoppy bitterness with a meager herbal quality finishes it all off. This isn’t my favorite saison, but definitely a solid beer worth trying if you like this style.

Watermelon Mint Beer Popsicles

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!

Photo Courtesy of lucyloohoo.wordpress.com

Photo Courtesy of lucyloohoo.wordpress.com

Materials:

  • Popsicle molds (You can also use a large ice-cube tray or mini plastic cups.)
  • Popsicle sticks

Ingredients:

  • 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)

Directions:

  1. Blend watermelon with mint and lemon juice until smooth.
  2. Add beer to mixture.
  3. Pour into popsicle molds and freeze.
  4. Add popsicle sticks after 20 minutes.
  5. Freeze an additional hour or until completely set.

Dobrou Chut’!

Grilled Drunken Barbeque Shrimp

I’m sick of the typical BBQ food. I’ve been eating it all summer long and am craving something else, preferably a bit healthier. Shrimp is quick and easy to make; with a simple marinade you can elevate plain grilled shrimp into a delicious meal.  Grilled Drunken Barbeque Shrimp from Through Heather’s Looking Glass add some flavor to your meal without the extra work.

Ingredients:

  • 1-4 pounds of shrimp, peeled and deveined
  • 1 17.5 oz. bottle of your favorite barbeque sauce
  • 1 12 oz. bottle of beer
  • 1 stick of butter
  • Juice of 1 lemon
  • ½ teaspoon of cayenne pepper
  • Salt and pepper to taste

Directions:

  1. To make the sauce, heat the barbeque sauce, beer, and butter just until the butter is melted and the beer is incorporated.
  2. Add the cayenne pepper and lemon juice and let the sauce come to room temperature.
  3. Season the shrimp with salt and pepper and let it rest in the fridge for 20 minutes.
  4. Then, add the cooled sauce and let it marinate for another 20 minutes to 1 hour.
  5. Heat your grill to 300-350° Fahrenheit and grill the shrimp for 1-3 minutes per side.
  6. You can also reserve some of the sauce before you add the shrimp, reduce it by half (just keep cooking it in the pot until you have half the liquid you started with), and use it as a dipping sauce or drizzle over the cooked shrimp if you want even more sauciness on your shrimp.

Dobrou Chut’!

Peaches and Ale Cream Pie

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!

Photo Courtesy of www.thebeeroness.com

Photo Courtesy of http://www.thebeeroness.com

Ingredients:

  • 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

Directions:

  1. Preheat the oven to 325° Fahrenheit.
  2. Roll the pie crust out on a flat surface, line a deep dish 9.5 inch pie pan, trim the excess.
  3. 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.
  4. Blend until smooth and pour into pie crust.
  5. In a sauce pan over medium high heat, add the peaches, cornstarch, sugar, butter and cream ale.
  6. Simmer until thickened, about ten minutes.
  7. Pour the peaches over the cream cheese.
  8. 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.
  9. Chill until set, about 4 hours.

Dobrou Chut’!

Cherry Lambic and Cream Popsicles

Stay cool with homemade ice pops this summer. I know that your local supermarket has hundreds of ice pops to choose from, but most of these are artificially flavored and loaded with sugar, plus they don’t have the secret ingredient – beer. Yep, you heard me! These delicious ice pops are made with Kriek Lambic, a beer made by fermenting lambic with sour Morello cherries. Homemade ice pops are easy and fun to make; thanks for this awesome recipe A Cozy Kitchen.

Photo Courtesy of www.acozykitchen.com

Photo Courtesy of http://www.acozykitchen.com

Ingredients (Makes 4, but recipe recommends you double):

  • 2 cups (about 1/2 pound) chopped cherries 2 tablespoons organic cane sugar
  • 3/4 cup Kriek Lambic beer
  • 1/4 cup plus 2 tbsp. heavy cream
  • 2 tbsp. organic cane sugar

Cooking Directions:

  1. Add the chopped cherries and sugar to a blender.
  2. Blend until completely smooth, about 1 minute.
  3. Pour in the Kriek Lambic and pulse for about 10 seconds, just until combined.
  4. Set aside to allow the bubbles to go away.
  5. In a small bowl, combine the heavy cream and sugar.
  6. Fill the popsicle molds with the lambic mixture about 1/4 of the way. (Tip: I was able to find popsicle molds at my local dollar store or you can use small plastic cups or an ice cube try for large ice cubes.)
  7. Next, layer with a few tablespoons of heavy cream and then the rest of the cherry lambic mixture.
  8. Pour the rest of the heavy cream into each of the popsicle molds and transfer to the freezer.
  9. Once your popsicles have been in the freezer for one hour, add the popsicle sticks to each popsicle.
  10. Freeze overnight.
  11. Run the popsicle molds under warm water to loosen.
  12. Eat immediately!

Dobrou Chut’!

If you’re interested in making some other frozen boozy treats this summer, check out 23 Ice Pops That Will Get You Drunk.

Meatballs in Beer Sauce

I feel like it’s too hot to do anything, especially cook! You can still eat a nutritious, home-cooked meal without wearing yourself out or heating up the house. These tasty Meatballs in Beer Sauce from Baking Powders are the perfect meal for those steamy summer nights.
Ingredients:
  • 1 lb. ground meat of your choice, chicken, turkey, beef, pork, soy etc.
  • 1 egg
  • 1 1/2 cups bread crumbs, regular or Italian seasoned
  • Herbs of your choice (if your bread crumbs have herbs you won’t need them)
  • 1/2 tsp. garlic powder
  • Olive oil
  • 1/4 lb. of mushrooms
  • 1/2 onion
  • 1 cup chicken stock
  • 2 tbsp. light cream or milk
  • 1/2 – 3/4 cups beer of your choice (Corona, IPA, and lagers work great)

Cooking Directions:

  1. Allow ground meat to get to room temperature.
  2. Saute onion on low heat until tender.
  3. Add mushrooms and let them cook until they’ve released all the water.
  4. Combine ground meat, egg, bread crumbs and seasoning in a bowl and mix well. (Tip: If your meat are too sticky, add a bit more bread crumbs.)
  5.  Make ping pong-sized balls.
  6. Once the onions and mushrooms are done, slightly fry your meatballs until they are seared. (Tip: This prevents the meatballs from falling apart once you add the liquid.)
  7. Add about 1/2 cup of beer or about about 3/4 cups of light beer, such as Corona.
  8. Add one cup of water or of chicken broth and about 2 tablespoons of milk or light cream.
  9. Let the meatballs cook at low heat until tender. (Tip: If the liquid evaporates too fast, just add more water or chicken broth.)

Dobrou Chut’!