Beer for Dinner

• Beer – 1 can of your favorite
• Water – 1 ½ cups
• Onion (yellow) – 2 medium chopped
• Bratwurst – 2 pounds
• Salt – ¼ teaspoon
• Pepper (black) – ¼ teaspoon
• Butter – 2 tablespoons
• Flour – 2 tablespoons
• Apple Cider Vinegar – 2 tablespoons
• Sugar – 1 tablespoon
• Parsley – just enough to garnish

1. Preheat the grill for medium high heat. (A gas grill with a side burner is recommended for this recipe. But if you need to use the stovetop in the house it will work just fine as well.)

2. Combine the beer, water, onion, bratwurst, salt and pepper in a saucepan over medium heat on the side burner.

3. Bring to a boil, reduce the heat to a simmer and cook covered for 10 minutes.

4. Remove the bratwurst from the beer mixture and place the bratwurst on the grill turning them frequently to brown them all over. (The brats are done when an instant read thermometer reads 165 degrees.)

5. Remove the beer mixture from the heat and reserve for a reappearance later on for this dish.

6. Meanwhile, place a large sauté pan on the side burner over medium heat. Melt the butter and stir in the flour, cooking for about 6 minutes to make a light brown roux.

7. Then stir in the vinegar, sugar and the remaining beer mixture.

8. Season with salt and pepper and bring the mixture to a boil.

9. Reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, which is about 10 to 15 minutes.

10. Slice the brats into 1-inch pieces and add to the sauce. Cook for 5 more minutes.

11. Garnish with parsley and you are done.

Thanks to Eat This! Cooking

Labels: bratwurst, butter, flour, onion, parsley, sugar, vinegar

Posted by Steve at 9:37 PM | Permalink | Comments | links to this post

• 3 cups sifted White Lily self-rising flour
• 1 teaspoon freshly ground black pepper
• 2 envelopes Goya ham flavoring
• 2 tablespoons sugar
• 4 tablespoons cold butter, cut into cubes
• 1 cup (4 ounces) grated sharp Cheddar
• 1/2 cup cooked real bacon pieces
• 1 (12 ounce) bottle beer

In food processor fitted with the chopping blade, first 4 ingredients Add butter. Process in pulses until it resembles meal. Stir in cheese and bacon. Package airtight and store in the refrigerator. Give along with a bottle of beer and baking instructions.

Preheat oven to 350 degrees. Grease a 9-by-5-inch bread pan. Empty contents of package into a mixing bowl. Make a well in center of ingredients. Pour beer into well. Stir by hand just until ingredients are blended. Spread batter evenly in bread pan. Bake 40 to 50 minutes, until bread sounds hollow when tapped. Remove from
oven and place on cooling rack for 5 minutes. Remove bread from pan. Bread slices cleaner and neater if allowed to cool before slicing. Makes 1 loaf.

Thanks to Peggy at Cajun Cooking Recipes

Labels: bacon, bread, butter, cheddar, cheese, flour, sugar

Posted by Steve at 9:06 PM | Permalink | Comments | links to this post

How about beer for breakfast? Adding a Golden Ale to pan cakes creates a light fluffy texture. The ingredients are as follows:

• 1 1/2 cup sifted flour
• 1/2 tsp. salt
• 1/2 tbsp. baking powder
• 1/2 tbsp. sugar
• 1 egg · 2/3 cup Devil Mt. Golden Ale
• 3/4 cup milk
• 2 tbsp. melted butter

First mix the dry ingredients in a large bowl. Next add the milk, beer and eggs. Using a mixer at medium speed beat the batter until it has light, frothy cream consistency. Add the melted butter last. Cook over medium heat in a lightly greased pan or hot griddle. Makes 18 average sized pancakes.

Thanks to Mitch

Labels: bakingpowder, breakfast, butter, flour, milk, sugar

Posted by Steve at 9:20 PM | Permalink | Comments | links to this post

• ½ cup water
• 1 pound ground pork (can substitute ground pork sausage)
• ½ cup beer
• 1 teaspoon dry mustard
• ¾ teaspoon ground white pepper
• 1 tablespoon sugar
• 1 pinch of salt - taste
• 6 soft sandwich buns

In a large skillet, cover ground pork (or ground pork sausage) with water. Simmer until meat is white.

Drain well.

Add beer, sugar, dry mustard, and pepper and simmer - approximately 10 minutes.

Add salt to taste.

Serve on soft sandwich buns with dill pickles, chopped onion, cheese, and/or mustard.

Thanks to Jeff

Labels: mustard, pork, sandwich, sugar

Posted by Steve at 11:10 PM | Permalink | Comments | links to this post

• 4 cups milk
• 2 cups sugar
• 1 1/2 pints whipping cream
• 1 Celis raspberry beer
• 4 eggs -- lightly beaten
• 1/2 teaspoon salt
• 2 tablespoons vanilla
• 4 tablespoons Celis Raspberry Beer

Warm Milk to tepid, add sugar, 12 oz beer, and salt, stir. Add 4 Tbs. of milk mixture to the eggs and stir light to heat them up. Add eggs to milk mixture. Stir constantly until either the temp. gets to 155F or it coats the back of a spoon. Watch out for egg curdling. Cool in an ice bath for 15 minutes. pour mixture in to the ice cream maker bowl and add the 4 Tbs. of beer. Stir. process in the maker for at least 30 minutes or until the paddle is frozen enough that the maker will not turn. Turn out and Freeze.

Thanks to Hungry Monster

Labels: dessert, ice cream, milk, sugar, vanilla, whippingcream

Posted by Steve at 10:01 PM | Permalink | Comments | links to this post

• 2 3/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1/4 cup ground flaxseed
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon thyme
• 1 tablespoon cooking oil
• 12 ounces beer, at room temperature

Mix all the dry ingredients. Add oil and beer. Stir until dough is just mixed. Put dough in a greased 9x5x3-inch loaf pan. Bake at 375° F for 45 minutes or until nicely browned. Remove from oven and let bread cool in pan for 10 minutes. Remove from pan to cool some more.

Thanks to Lunar Babe and Men's Health

Labels: bakingpowder, basil, bread, flaxseed, flour, rosemary, sugar, thyme

Posted by Steve at 11:29 PM | Permalink | Comments | links to this post

• 1 9 inch unbaked pie shell
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated ginger
• 2 eggs
• 1 3/4 cups canned pumpkin
• 6 ounces Guinness Beer

Combine sugar, salt, cinnamon, and ginger in a bowl. Lightly beat in two eggs. Stir in canned pumpkin and Guinness beer until well combined. Pour mixture into pie shell; preheat oven to 425F and bake for 15 minutes. Reduce heat to 350F, and bake an additional 45-50 minutes, or until fork placed in center of the pie comes out clean. Cool, and serve.

Thanks to HungryMonster

Labels: cinnamon, dessert, eggs, ginger, pie, pumpkin, sugar

Posted by Steve at 9:38 PM | Permalink | Comments | links to this post

• 3 Cups Self-rising flour
• 3 Tbs. Granulated Sugar
• 1 12 oz. Can of beer (room temp.)

Feel free to experiment with any beer you like, but keep in mind that if you use a micro-brewed IPA you will have very bitter bread. For good mild beer flavor use a can of beer like Bud, it should be a lager - not a stout.

Preheat oven to 350.

Spray a loaf pan with non-stick spray.

Mix flour and sugar. Pour beer into mixture. Stir to combine, use your hands when it comes together. Knead 10 time in the bowl. The mixture should be VERY sticky.

Place in prepared loaf pan and Bake for 1 hour.

The crust on this bread is very lovely and hard. It is a perfect match with Beef or other hearty stew.

Thanks to cpaig at TeamSugar

Labels: bread, flour, sugar

Posted by Steve at 11:09 PM | Permalink | Comments | links to this post

• 4 small apples, peeled, cored and sliced 1/2- inch thick
• 2 tablespoons sugar
• 1/4 cup Calvados, plus 2 tablespoons
• 1 cup flour, sifted
• 1/4 teaspoon salt
• 1/4-ounce yeast
• 3/8 cup flat beer
• 3/8 cup apple juice
• 1 tablespoon olive oil
• Half an egg white, stiffly beaten
• Oil for deep frying
• Confectioners' sugar for dredging

• 1 pound canned apricot halves
• 1/4 cup butter
• 1/4 teaspoon cinnamon
• 1/4 cup Slivovitz (see note)
• Grated rind of half an orange
• 3/8 cup cream
• 1 egg yolk

Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados and allow to macerate 15 minutes. Make batter by placing sifted flour and salt into a warm bowl. Make a well in the center of the flour. Add the yeast, beer, apple juice and olive oil. Combine to form a smooth batter. Cover the bowl and allow the mixture to stand 4 hours. After this period add a little more beer if necessary and fold in the half egg white stiffly beaten.

Heat oil for deep frying. Place macerated apple slices into a small frying basket and then place this basket into the batter. Allow all the apple slices to become well coated in the batter. Drain and then place into the hot oil. Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce.

Apricot Sauce:
Place apricots into a pan on high heat. Add the butter and allow to melt. Flavor with cinnamon. Pour in Slivovitz and light. When flames have almost died down, add the remaining 2 tablespoons Calvados. Add the grated rind of half an orange, and then stir in the cream. Puree in blender and then pour mixture back into the pan and heat. Whisk in the egg yolk and then place
sauce into sauceboat. Serve.

Yield: 4 servings

Note: Slivovitz is a dry, colorless, slightly bitter plum brandy.

Thanks to Robert

Labels: apples, apricots, beignets, butter, cinnamon, cream, eggs, sugar

Posted by Steve at 1:48 PM | Permalink | Comments | links to this post

3 c. self-rising flour
2 T. sugar
1/2 t. salt
12 oz. beer (any variety, room temperature)
one egg
1 T water

Mix together flour, sugar and salt until well-melded. Add beer, and stir until a soft dough forms. Place dough in loaf pan and spread out evenly. Allow to rise for 15 minutes.

Brush with egg mixed with water. Bake at 375 degrees for one hour.

Thanks to momilies

Labels: bread, eggs, sugar

Posted by Steve at 11:21 PM | Permalink | Comments | links to this post

• 3 tablespoons unsalted butter
• 3 pounds onions, sliced thin
• 1 tablespoon sugar
• 12 ounces dark ale, preferably altbier
• 6 cups chicken or beef stock
• 1 tablespoon fresh lemon juice
• Salt and black pepper
• 4 branches fresh thyme
• 2 cups packaged pretzel nuggets
• 11/2 cups grated Gruyère cheese, more for serving
• 2 large eggs
• 1 tablespoon whole-grain mustard.

Melt butter in a 4-quart saucepan. Add onions and sugar and cook over medium heat, stirring frequently, until onions are golden, about 40 minutes. Add 1 cup ale and stir, scraping pot to release caramelized particles. Add stock. Simmer 30 minutes. Add lemon juice and season with salt and pepper. Add thyme and set aside one hour or longer to infuse.

Pulse pretzels in a food processor or place in a plastic bag and crush with a rolling pin to make coarse crumbs. Mix in a bowl with cheese. Lightly beat eggs, whisk in mustard and remaining ale and stir this mixture into pretzel crumbs and cheese. Form mixture into 18 dumplings about the size of Ping-Pong balls, place on a platter and cover until ready to cook.

About 20 minutes before serving, fill a 3-quart saucepan halfway with water and bring to a boil. Drop dumplings into water and simmer gently 15 minutes. While dumplings simmer, remove thyme from soup. Reheat soup.

Ladle soup into bowls. Use a slotted spoon to transfer 3 to 4 dumplings to each bowl. Serve, with additional grated cheese on the side.

Yield: 4 to 6 servings.

Thanks to nytimes.com

Labels: cheese, eggs, mustard, onions, pretzels, soup, stock, sugar

Posted by Steve at 11:09 PM | Permalink | Comments | links to this post

Makes enough dough for four 12-inch pizzas.

• 1 cup warm beer (110° to 120°, I microwaved my beer for one minute)
• 3 tablespoons olive oil
• 1 tablespoon sugar
• 1 1/2 tablespoons coarse salt
• 1 1/2 ounces fresh yeast (I used one package of dry yeast)
• 2 3/4 to 3 1/4 cups all-purpose flour, plus more for dusting

In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons
olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a
dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and
mix until dough is fairly stiff, about 10 minutes.

On a lightly floured work surface, knead dough until smooth and elastic,
about 5 minutes. Brush the inside of a large bowl with remaining tablespoon
olive oil; transfer dough to bowl, turning once to grease top. Cover bowl
with plastic wrap, and leave in a warm place until dough has doubled in
size, about 1 1/2 hours.

Punch down dough, and transfer to a clean surface. Using a bench scraper
or sharp knife, divide dough into quarters; keep covered with plastic wrap.

Thanks to http://crazybone.tk

Labels: dough, flour, pizza, sugar, yeast

Posted by Steve at 11:52 PM | Permalink | Comments | links to this post

• 4 cups flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 12 ounces beer (NOT light beer)
• 2 teaspoons salt
• 2 eggs, slightly beaten

Mix flour, baking powder, and salt with sugar. Add beer and egg both at once and stir. You may have to knead last of flour in with hands. Place in greased 9-inch by 5-inch loaf pan and bake at 375 degrees until done - about 1 hour and 10 minutes. Remove from pan immediately and cool.

Thanks to crazybone.tk

Labels: bread, eggs, sugar

Posted by Steve at 4:11 PM | Permalink | Comments | links to this post

• 6 slices bacon
• salt and pepper
• 3 lb lean boneless beef chuck or rump, cut into 2" pieces
• 5 T margarine
• 5 T flour
• 4 large onions, coarsely chopped
• 1 1/2 cups beef stock
• 2 (10 oz) cans beer
• 1 1/2 tsp sugar
• 1 T vinegar
• 1 large bay leaf
• 3 large cloves garlic
• 4-5 sprigs parsley finely chopped

In heavy dutch oven, fry bacon until crisp and set aside. Pour off almost all the fat, leaving just enough to have a thin film on the bottom. Salt and pepper meat lightly. Heat fat until smoking hot, and brown meat, a few pieces at a time. If needed, add a little bacon fat. When all the meat is browned, remove and add margarine to the pot. Stir in flour after the margarine melts and lightly brown. Add onions and saute until soft and lightly browned. Add beef stock and beer. Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay, and garlic. Simmer for 2-3 minutes, then taste for salt and pepper. Stir in the parsley. Return the meat to the pan. There should be enough sauce to cover but if you're a little short, add a little more beer. Stir, cover and place in oven at 325* for 1 1/2 hrs. Should be fork tender when done. Serve over noodles.

Serves 6-8 hearty appetites

Link

Labels: bacon, beef, garlic, onions, sugar

Posted by Steve at 1:28 PM | Permalink | Comments | links to this post

Adapted from Bon Appetit, Sept. 2002. From the Barrington Brewery in Mass.

• 2 cups stout (such as Guinness)
• 2 cups (4 sticks) unsalted butter
• 1 1/2 cups unsweetened cocoa powder (preferably Dutch process)
• 4 cups all-purpose flour
• 4 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/3 cups sour cream

Icing:

• 2 cups whipping cream
• 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake: Preheat oven to 350 degrees. Butter 3 (8-inch) round cake pans with 1 inch sides. Line with parchment paper. Butter paper.

Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda and 11/2 teaspoons salt in large bowl to blend.

Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean; about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack to cool completely.

For Icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate, Spread 2/3 cup icing over. Top with second layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Serves 12.

Link

Labels: cake, chocolate, cocoa, eggs, sourcream, sugar, whippingcream

Posted by Steve at 11:13 AM | Permalink | Comments | links to this post

Speedy Stout Mocha Freeze

• 1 quart coffee ice cream
• 1 cup stout
• 1 cup grated dark semisweet chocolate (I used Valrhona)

Soften ice cream in microwave for 15-30 seconds.

Place in bowl of a large stand mixer.

Mix in stout and grated chocolate.

Mixture will be soft - pour into 1 cup ramekins and freeze until firm - about 4 hours.

Serve with more stout.

Thanks to Lucy Saunders

Spicy Spiked Ice Cream

• 12 oz. barleywine or spicy brew
• 1 tablespoon cinnamon
• 2 oz. orange liqueur
• 1 large egg plus one yolk
• 1 cup sugar
• 1/2 cup milk
• 2 cups heavy whipping cream

Blend barleywine with cinnamon, liqueur, egg and yolk, sugar, and milk in quart top of double-boiler. Whisk till smooth.

Simmer in top of double boiler to make a custard, stirring often with the whisk to prevent clumping or curdling.

When thick, remove from heat and let cool.

Mix in cream and strain.

Chill mixture in refrigerator for about an hour.

Freeze in ice cream maker according to the manufacturer's instructions.

Makes around 2 quarts.

Thanks to Lucy Saunders

Labels: chocolate, cinnamon, cream, eggs, ice cream, milk, sugar

Posted by Steve at 12:47 PM | Permalink | Comments | links to this post