Cooking with Beer
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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.
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.
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!
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.
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
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.
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
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.
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.
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.
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).
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
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.
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
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
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.
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
Here’s a simple, hearty soup for those fall afternoons:
Got a freezer full of Alaskan salmon, and nothing to do with it?
Well, here’s one way I deal with this problem. Yum!!