Beer for Dinner

• 4 4-5 inch tart shells
• Sweet Potato Filling: 2 lb. sweet potatoes (roasted and peeled)
• 2 oranges (zested and juiced)
• 1/2 cup light brown sugar
• pinch of ground cloves
• 1 tsp. vanilla extract
• 1 tsp. vanilla
• 1 tsp. cinnamon
• pinch of salt
• 16 jumbo shrimp-about 2 lbs-(peeled in center, leave head and tail intact)
• 2 tsp. seafood seasoning
• 1 tsp. finely chopped rosemary
• 1 tbsp.finely chopped garlic
• 1 tsp. cracked black pepper
• 4-6 tbsp. butter
• 1/4 cup of beer
• 1 tbsp. Worcestershire sauce
• juice of 2 lemons
• 1/2 cup of seafood stock

Brown small amount of butter in skillet, add pepper, rosemary, and shrimp. Add seasoning and garlic, saute over high heat until shrimp are pink. Add Worcestershire, beer and stock. Bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.

To serve: Fill tart shells with warm sweet potato mixture, arrange shrimp on top and then pour sauce over and around the pie. Garnish with a sprig of fresh rosemary.

Serves 4

Thanks to Sarah's Kitchen

Labels: brownsugar cloves, butter, garlic, lemon, oranges, pie, rosemary, shrimp, stock, sweetpotato, vanilla, worcestershiresauce

Posted by Steve at 8:40 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 cups pecans, halved
• 1 bottle (12 ounces) double-chocolate stout beer or porter beer
• 1 cup light corn syrup
• 1 cup light brown sugar (packed)
• 1/4 cup (2 ounces) unsweetened chocolate, cut up
• 1/4 cup butter
• 3 large eggs
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1 (9-inch) ready-to-use refrigerated pie crust (or 9-inch frozen pie crust, thawed)

Preheat oven to 350 degrees F. Scatter pecans on a baking sheet and toast lightly in oven, about 7 minutes. Let cool. Chop 1 cup of the pecans and set aside.

In large saucepan over medium-high heat, bring beer, corn syrup and light brown sugar to a boil; reduce heat to medium and gently boil 7 minutes, stirring once.

Remove from heat. Stir in chocolate and butter until melted and smooth; let cool 7 minutes or until just warm. Add eggs, vanilla and salt to chocolate mixture; whisk until just blended. Stir in chopped pecans.

Pour into prepared pie shell. Arrange remaining cup of pecans on top of filling.

Bake 40 minutes, or until crust is golden and filling is puffed and set. Cool completely.

Serves 8.

Thanks to the NorthWest Herald

Labels: brownsugar, butter, chocolate, corn syrup, eggs, pecans, pie, vanilla

Posted by Steve at 8:18 PM | Permalink | Comments | links to this post