Cooking with Beer



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Mike Wallace's Texas Red Chili
Mike Lewandowski's Honking Chili
Chicken Breasts with Ale and Cumin
Spicy Honey Beer-Glazed Shrimp
Cranberry Rice Pilaf
Welsh Rarebit
Stuffed and Soused Chicken Breasts
Sweet-Hot Beer Mustard
Scotch Ale Soup
Salmon Chili


Peach and Strawberry Trifle
Chocolate Stout Cake
Guinness Stout Chocolate Cake
Stout Cake Frosting
Gingered Apricot Ale Sorbet
Alaskan Smoked Porter Cheesecake


Old English Hot Wassail


Provided by Steve and Donna Murphrey.

Peach and Strawberry Trifle

2 (8-ounce) cartons vanilla nonfat yogurt
2 (3/4-ounce) packages vanilla instant pudding mix
3 cups skim milk
13 ounces angel food cake, cut into 3/4-inch cubes
1/3 cup strawberry jam
2 cans sliced peaches, drained well
Fresh sliced strawberries (for garnish)
Fresh mint sprigs (for garnish)

Remove liquid from yogurt by spooning it onto several layers of heavy-duty paper towels.

Spread to &laqno;-inch thickness.

Cover with additional paper towels, let stand 5 minutes.

Scrape yogurt into a bowl, using a rubber spatula.

Combine pudding mix and milk, stiffing with a wire whisk until blended.
Stir drained yogurt into pudding mixture.
Arrange half of cake cubes in a 2-quart trifle bowl.
Spread half of pudding mixture over cake cubes.
Drizzle jam evenly over pudding.
Arrange half of sliced peaches in a circle over jam.
Repeat procedure with remaining cake, pudding, jam and peaches.

If desired, garnish with sliced strawberries and mint sprigs.

Makes 16 (normal size, not homebrewer size) servings.

Per serving: 152 calories, 0 grams fat (0 percent calories from fat), 2 milligrams cholesterol, 4 grams protein, 34 grams carbohydrate, 394 milligrams sodium.


Mike Wallace's Texas Red Chili

While in high school I got to know a neat old fellow who had really been a cowboy in the latter stages of the Old West: rode a horse, carried a "six gun", herded cattle, saw injuns'. He told me a lot of tales, some taller than others. Anyhow, here's my recipe for chili, a real bowl of Texas Red.

For each pound of meat (whatever you shoot) you will need:

3 dried New Mexico chile peppers (or Guajillo, Ancho, or a combination)
2 cloves of garlic, minced
One-half medium onion, chopped
1 tsp whole Cumin seeds
1 tsp Mexican Oregano
1 tsp salt

Toast the chiles in a dry skillet over medium-high for about 30 seconds on each side, and set aside to cool.

Toast Cumin seeds in a dry skillet over medium heat, stirring constantly until they take on a nice golden color.

Stem the chiles, remove the seeds and membranes, and tear into chunks.

Grind the chiles in a blender or spice grinder, do the same with the toasted Cumin seed.

Cut the meat up into chunks the size of your little toe, and brown in a little oil in a skillet.

Remove to your chili pot.

Lightly brown the onion and garlic in the fat remaining in your skillet, and add it to the meat in your chili pot.

Chuck in the chiles, Cumin, and Oregano.

Add liquid to cover. Water works fine. I use a combination of water and beer. (This is a great opportunity to use up that six-pack of Bud some well-meaning friend brought to your Christmas party!)

Simmer it all for at least 2 hours, uncovered, adding liquid as needed to keep it from scorching.

Add salt to taste during the last 30 minutes. Some folks like to thicken their chili with a mixture of masa harina (or corn meal) mixed with a little water, during the last 30 minutes. Personally, I don't.

If you want to increase the heat level add few chile Pequin, to taste. (Careful! They're hot as fire.)

If you like beans in your chili, you're a citified Yankee sissy.

If you like beans WITH your chili, OK, but serve them on the side where they belong!


Mike Lewandowski's Honking Chili

1.5 lb. beef chuck, trimmed and cut into 0.5 inch cubes
1 Tbsp olive oil
1 large onion, minced
4 fresh jalapeno peppers, stemmed, seeded, and minced
2-16 oz cans tomato sauce
12 oz Russian Imperial Stout
chili powder, to taste cumin, to taste
oregano, to taste
hot sauce, to taste
nutmeg, to taste
1 bay leaf
dried red pepper, to taste
coriander, to taste
red vinegar, to taste
brown sugar, to taste
horseradish, to taste
Worcestershire sauce, to taste
hot salsa, to taste

Heat olive oil in a skillet over medium-high heat.

Brown meat and onion in skillet.

Remove to a Dutch oven.

Add remaining ingredients.

Adjust seasonings to taste.

Gently simmer for at least 6 hours, or until it thickens to an appropriate level.

Remove bay leaf.

Remove from heat and refrigerate over night (because we all know chili is better on the second day).

Reheat and enjoy.


Chocolate Stout Cake

0.25 cup cocoa powder (to dust the baking pans)
2 sticks butter
1 cup stout or porter
2/3 cup (scant) Dutch-process dark cocoa powder
1 scant tsp salt
2 cups unbleached flour
2 cups sugar
1.25 tsp baking soda (sifted)
2 extra-large eggs
0.5 cups sour cream

Heat oven to 350ř.

Lightly dust two greased 8" springform pans with cocoa powder.

In heavy saucepan, heat butter, beer and cocoa powder until butter melts. Let cool.

Sift dry ingredients together, add the beer-cocoa mixture and beat thoroughly 1 minute on medium speed.

Add eggs and sour cream and beat 2 minuted on medium.

Pour batter into prepared pans and bake at 350ř for 25 to 30 minutes, or until a pick inserted into the center comes out clean.

Place pans on a wire rack, cool 10 minutes, remove the sides, and cool completely.

Use a long serrated knife to even tops of cakes.

Using a flexible spatula, spread each layer with a thin coating of chocolate frosting, stack, and cover the sides with frosting.


Unforgettably Chocolate Frosting

12 oz. High quality, extra-bitter chocolate, chopped or semisweet chocolate chips
8 Tbsp butter
0.75 cup heavy cream
0.25 cup stout
3 cups powdered sugar, sifted
2 Tbsp liqueur - Amaretto,
Frangelico, or Kahlua (optional)

Place chocolate and butter into the bowl of a food processor.

In a medium saucepan combine heavy cream, stout, and powdered sugar, stirring until smooth. Heat to a slow boil.

While motor is running, slowly pour the hot liquid into the chocolate and butter and blend until smooth.

Add liqueur and cool before spreading.



Larry Matthews sent this recipe out on TRUB-NET.

Old English Hot Wassail

4 small baked apples
4 Tbsp brown sugar
2 cups ale
0.25 tsp ground nutmeg
0.5 tsp ground cinnamon
0.25 tsp ground ginger
0.5 cup granulated sugar
1.5 cups dry sherry

Heat ale, nutmeg, cinnamon, ginger, sugar, and sherry.

Stir until sugar is fully dissolved.

Cook over low heat for 15-20 minutes, taking care not to let it boil.

Pour into a punch bowl and float the baked apples in the punch.

Serve in punch glasses or some other heat resistant cup.

Makes 6-8 servings



Try slicing the cooked chicken and serving in warmed tortillas with sauteed vegetables, like fajitas.

Chicken Breasts with Ale and Cumin

4 boneless chicken breast halves (two whole breasts)
1/2 tsp or more ground cumin
2 Tbsp vegetable oil
1/4 tsp minced garlic
1 tsp minced shallot
1/4 cup amber ale
1/4 cup half-and-half
2 Tbsp Worcestershire sauce
Salt and freshly ground pepper, to taste
Finely chopped fresh Italian parsley (optional garnish)

Sprinkle both sides of the chicken with the cumin. You may need a little more than 1/2 tsp. Heat the oil in a large skillet over medium heat. Saute the chicken until golden brown and cooked thoroughly, 5 to 7 minutes per side. Remove the chicken to a serving platter and keep warm.

Add garlic and shallots to the pan drippings and saute briefly. Add the ale and cook to reduce slightly, about 5 minutes. Add half-and-half and Worcestershire sauce and cook until syrupy, about 5 minutes. Season with salt and pepper to taste. Spoon the sauce over the chicken, sprinkle with the parsley, and serve.

Makes 4 servings.

Per serving: 227 calories, 10 grams fat (40 percent of calories from fat), 75 milligrams cholesterol, 28 grams protein, 4 grams carbohydrate, 301 milligrams sodium.



Spicy Honey Beer-Glazed Shrimp

1 cup lager beer
1/2 cup toasted sesame seeds
1/2 cup honey
1/4 cup dark soy sauce
1/8- 1/4 cup sesame oil
3 Tbsp hot chili oil
1 lb. medium to large raw shrimp, peeled and deveined
Vegetable oil, for coating skillet
4 heads baby bok choy, thinly sliced

Combine beer, sesame seeds, honey, soy sauce, sesame oil and chili oil in a large bowl. Add the shrimp and marinate in the refrigerator for 30 minutes.

Preheat oven to low. Drain and reserve the marinade. Place a large skillet over medium-high heat and add vegetable oil. Saute shrimp just until tender, 2 to 3 minutes. Remove shrimp and keep warm in a low oven. To make the sauce, pour the reserved marinade into the skillet and cook over medium heat, stirring occasionally, until reduced by half, about 10 minutes.

Meanwhile, steam the bok choy in a bamboo or metal steamer over boiling water just until tender, about 4 minutes. to serve, arrange bok choy on serving platter, top with shrimp, drizzle the sauce over all.

Makes 4 servings.

Per serving: 598 calories, 34 grams fat (51 percent of calories from fat), 221 milligrams cholesterol, 30 grams protein, 44 grams carbohydrate, 1,334 milligrams sodium.


Guinness Stout Chocolate Cake

2/3 cup Dutch process cocoa powder plus 1/4 cup for dusting pans
2 sticks unsalted butter
1 cup Guinness Stout
1 tsp salt
2 cups unbleached flour
2 cups sugar
1 1/4 tsp baking soda, sifted
2 eggs
1/2 cup sour cream
Stout Cake Frosting (recipe follows)

Preheat oven to 350 degrees. Grease 2 8-inch springform pans and dust with 1/4 cup cocoa.

In heavy saucepan or microwave oven, heat butter, Guinness and 2/3 cup cocoa until melted. Cool.

Sift dry ingredients together, add Guinness-cocoa mixture and beat for 1 minute on medium speed. Add eggs and sour cream; beat 2 minutes on medium. Pour batter into pans and bake for 25-30 minutes or until a knife inserted into middle comes out clean.

Place pans on wire rack, cool 10 minutes, remove sides and cool completely before frosting.

Use a long serrated knife to even cake tops. with a flexible spatula, spread each layer with frosting, stack layers, and cover sides.

610 calories, 33 grams fat (49 percent of calories from fat), 96 milligrams cholesterol, 8 grams protein, 76 grams carbohydrate, 385 milligrams sodium.

Makes 12 servings.


Stout Cake Frosting

1 lb. milk chocolate chips
2 Tbsp salted butter
5 Tbsp stout
5 Tbsp milk

Soften chocolate chips and butter in double boiler until chips are soft but still hold their shape. Remove pan from above hot water. Using an electric mixer, beat chocolate and butter until smooth, about 1 minute. Beat in stout and milk, one Tbsp of each at a time, until mixture is soft and shiny (you may not need all the liquids).



Gingered Apricot Ale Sorbet

1/2 pound ripe apricots
1 1/2 cups water
1/2 cup sugar
2 tsp grated fresh ginger
3/4 cup apricot ale, chilled

Halve and pit the apricots. Combine in a medium saucepan with water, sugar and ginger. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until apricots are very tender, about 10 minutes. Cool and puree in food processor or blender until smooth. Chill puree, then stir in chilled ale. Freeze in ice-cream freezer following manufacturer's directions.

Makes 6 servings.

93 calories, 0 grams fat (0 percent of calories from fat), 0 milligrams cholesterol, 1 gram protein, 24 grams carbohydrate, 3 milligrams sodium


Cranberry Rice Pilaf

1/2 cup dried cranberries
1 cup cranberry or cherry ale
1/3 cup diced onion
1 Tbsp olive oil
1/3 cup orzo
2 cups water
1 cup rice
1 Tbsp butter
1/2 cup minced celery
1/2 cup minced parsley
2 Tbsp pine nuts for garnish

Macerate dried cranberries in fruit ale overnight. Place olive oil in heavy, nonstick skillet and slowly saute onions and orzo over very low heat. Onions will turn golden (keep heat low and watch to prevent burning at the edges) while the orzo will be toasted.

Meanwhile, bring water to boil in 1-quart saucepan filled with a lid. Sprinkle in the rice and butter when the water is boiling rapidly, stir and reduce heat, cover and cook until water absorbed, about 20 minutes.

Add plumped fruit and remaining ale to skillet, cover, and cook over low heat. Orzo should steam and absorb fruited ale's flavor. Stir occasionally to prevent sticking; add more ale if necessary to simmer orzo to tenderness.

Stir celery and parsley into skillet when both rice and orzo are fully cooked and tender; then add plain rice to skillet. Stir well to mix, season with salt and pepper and sprinkle toasted pine nuts on top if you wish. Serve with grilled meat or fish.

Makes 4 side dish servings.

336 calories, 9 grams fat (24 percent of calories from fat), 8 milligrams cholesterol, 6 grams protein, 59 grams carbohydrate, 55 grams sodium.


Mike Wallace contributed this recipe.


3 Tbsp unsalted butter
3 Tbsp flour
2/3 cup ale
10 oz. extra sharp Cheddar cheese, grated
1 tsp English mustard
1 tsp Worcestershire sauce
2 to 3 drops Tabasco pepper sauce
12 English muffin halves, toasted
6 slices bacon, cooked to crispy
Chopped parsley, for garnish

Melt the butter in a saucepan over low heat, add the flour and whisk to make a roux. Cook for 2 to 3 minutes.

Whisk in the ale and boil the mixture for 3 minutes while whisking.

Reduce heat to low, add the Cheddar cheese, mustard, Worcestershire, and Tabasco pepper sauce, and cook, stirring, until hot but not boiling.

Spoon the Cheddar mixture over the toasted muffins, garnish with parsley and serve with crispy bacon.

Yield: 6 servings


Alaskan Smoked Porter Cheesecake

 24 oz. cream cheese, room temperature
 3/4 cup granulated sugar
 3/4 cup light brown sugar
 1 1/2 tsp salt
 1 tbs vanilla
 6 eggs, room temperature
 2 pints sour cream, room temperature
 1/3 cup cornstarch
 24 oz. Alaskan Smoked Porter
 1 cup cookie crumbs (I use shortbread cookies)

Heat oven to 350 degrees. Boil beer until reduced to 3/4 cup. Set aside to cool.

Combine cream cheese and white and brown sugars. Mix until combined.

Add salt, vanilla and eggs (one at a time) beating until mixture is smooth. Add sour cream, cornstarch, 3/4 cup reduced beer and blend.

Press cookie crumbs into bottom of a lightly greased springform (or equivalent) pan.

Carefully pour batter into the pan and smooth until level. Place in oven with a pan of water on the rack beneath and bake for 1 hour and 45 minutes (sometimes it takes longer), or until center is set but still jiggles.

Remove and cool overnight in the refrigerator. Serve chilled with fresh raspberries and glasses of Alaskan Smoked Porter.

This cheesecake is lighter (not as dense) as regular New York cheesecake and it tastes just as good using a low fat cream cheese and low fat sour cream. I haven't tried it with Egg Beaters yet, but at least you could make it lower in fat if you wanted to:)

Good luck getting ahold of the Smoked Porter!

Kristi Monroe, AKB


Stuffed and Soused Chicken Breasts

(serves four)

1 cup Pilsner beer - a clean, crisp, hoppy Bohemian-style works best
1/2 tsp salt
1/4 cup Olive Oil
1/4 tsp fresh ground pepper
juice of 1 lime
1/4 tsp paprika
1 clove garlic, mashed
1/8 tsp cayenne pepper
2 tsp tarragon
1/3 cup buttermilk
2 whole chicken breasts: split, skinned, and boned
1 stick unsalted butter
4 3x2 inch slices of Black Forest ham
1 Tbsp Sweet-Hot Beer Mustard (see below)
4 3x1 inch (thick) slices of Swiss cheese
1/2 cup flour

Combine the beer, olive oil, lime juice, garlic and tarragon. Allow to stand while the chicken is prepared.

Form an unbroken pocket in the breast by inserting a sharp knife into the thickest side and cutting horizontally. (This usually works best if the chicken is slightly frozen.) Place the chicken breast between two pieces of wax paper and gently pound until partially flattened (do not pound until thin). The idea is to create a uniform thickness for even cooking.

Pour the marinade over the breasts and allow to marinate 4-8 hours. Drain and pat the chicken dry when ready to stuff.

Spread 3/4 tsp of the mustard on each piece of ham. Place the cheese on the ham and fold the ham around the cheese. Place this in the pocket of the chicken, fold side out (to deter cheese from leaking).

Combine flour, salt, pepper, paprika, and cayenne. Immediately before cooking, dip each breast in the buttermilk, then dredge lightly in the seasoned flour.

Heat the butter in a heavy sauté pan on medium until the foam subsides. Place the prepared breasts in the pan and brown lightly on each side. Lower the heat to medium-low and cook for approximately six minutes. Turn and continue cooking until done. Remove and place on a heated platter.


Sweet-Hot Beer Mustard

(approximately 8 ounces)

Try using a roasty, bitter Irish-style stout, sour Belgian lambic, or powerfully hoppy ale to achieve memorable flavors in this addictive mustard.

1/4 cup dry mustard powder
2 Tbsp rice wine vinegar
1 Tbsp prepared horseradish
2 egg yolks beaten
1/3 cup aggressively-flavored beer scant
1/4 cup sugar
1/2 tsp tarragon or thyme

Whisk together all but the egg yolks. Cover and let sit for 30 minutes.

Whisk in the yolks and place over a double boiler. Cook on medium-low until thickened, whisking constantly. Cool.

This will keep up to three weeks in the refrigerator.


Scotch Ale Soup
(courtesy of Jim Cross)

Here’s a simple, hearty soup for those fall afternoons:
3 Tbs. olive oil
2 c. chopped onions
1 tsp. savory (dried)
1 tsp. celery seed
4 c. chicken stock
1/2 oz. dried mushrooms
1/2 c. pearl barley
3 Tbs. peanut oil
1 lb. round steak
2 medium carrots, peeled & sliced
1 c. Scotch ale
salt & pepper
Saute’ the the onions in the olive oil until they begin to carmelize. Add savory and celery seed. Add the chicken broth, then stir in the mushrooms and barley. Simmer for 45 mins. In a heavy pan, heat peanut oil over high heat. Just as the oil begins to smoke, add the round steak. Sear on both sides, remove and cube the steak, and reserve the pan drippings. When mushrooms and barley are tender, add steak, drippings, and carrots. Deglaze the heavy pan with the ale, then scrape this all into the soup pot. Simmer for a few minutes, then serve with a hearty bread (and a Scottish ale, of course).


Salmon Chili
(courtesy of Jim Cross)

Got a freezer full of Alaskan salmon, and nothing to do with it? Well, here’s one way I deal with this problem. Yum!!
1 1/2 c. dry kidney beans
1/4 c. olive oil
1/2 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. dried oregano
2 Tbs. chopped garlic
1/2 c. diced green pepper
1 c. diced celery
1 c. chopped onions
3 cans diced tomatoes
2 Tbs. chili powder
2 lbs fresh salmon, boned and skinned
salt & pepper
grated cheddar cheese (optional)
Soak the beans overnight, then cook the beans until they are just tender. Heat the olive oil in a skillet. Saute the celery for about five minutes. Add the cayenne, cumin, oregano, garlic, green pepper, and onion. Saute lightly, until the onions begin to turn transparent. Add the diced tomatoes. Mix three cups of hot water and the chili powder in a large pot. Add the sauteed mix and the beans. Simmer for about 30 mins. Cook the salmon in your favorite fashion. (I usually grill it.) Cut it up into 1/2 inch cubes, and fold in into the simmering pot. Serve topped with cheddar cheese.