Peanut Butter Chicken Wings

• 50 chicken wings, wing tips removed (save for future soup stock, if desired)
• 2 (12-ounce) bottles beer
• 1 cup molasses
• 1/2 cup creamy peanut butter
• 1/2 cup fresh lemon juice
• 1/2 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 1 teaspoon salt
• 2 tablespoons chili powder
• 1/4 cup chopped fresh parsley, for garnish
• 1 to 2 lemons, sliced thin, for garnish

Preheat oven to 450 degrees F. Line a large roasting pan with foil.

Cut chicken wings in half at the joint and place wings evenly in roasting pan.

In a large, heavy saucepan, combine the beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt, and chili powder.

Bring to a boil, reduce heat, and simmer over low heat about 15 minutes until sauce has reduced and thickened.

Pour sauce over chicken wings, tossing to coat each wing. Bake for 20 minutes. Remove from the oven and let rest for 10 minutes.

Place wings on a large platter, and sprinkle with chopped parsley. Garnish with lemon slices and serve.

Yield: 15 to 20 servings

Thanks to Peggy Trowbridge

Caribbean Bock Chicken

• 5 to 6 chicken leg quarters
• 2 tablespoons Jamaican jerk seasoning
• 1 tablespoons olive oil
• 1 large onion, diced
• 2 jalapeno chiles, seeded and diced
• 1 tablespoon fresh ginger, peeled and chopped
• 3 cloves garlic, chopped
• 1 teaspoon salt
• 1-1/2 cups parboiled rice
• 1 bottle (12 ounces) bock beer
• 1/2 cup unsweetened coconut milk
• 1 can (16 ounces) red or pink beans, drained and rinsed
• 1/2 cup roughly chopped cilantro

Coat chicken all over with jerk seasoning. In a large pan with lid, warm oil over medium heat.

Cook chicken in two batches, turning frequently until well-browned, about 8 to 10 minutes per batch. Remove chicken to plate. Pour out all but two tablespoons of pan drippings.

Add onion, chiles, ginger, garlic and salt to remaining drippings in pan. Cook, stirring, for 3 to 4 minutes until onion is lightly browned. Stir in rice and cook for 1 more minute. Add beer, coconut milk, beans and half of cilantro. Return chicken to pot along with any accumulated juices.

Bring chicken mixture to boil, cover pot and reduce heat to low. Simmer for 30 to 35 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Stir in remaining cilantro.

Serves 4

Thanks to Lew Bryson

Zesty Pork & Beer Sandwich

• 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

Beer & Brown Sugar Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 1 1/4 cups room temperature beer
• 1/2 cup chopped walnuts

Cream together the butter or margarine and the brown sugar. Cut in flour, baking soda and spice. Blend in beer slowly to form a soft dough.

Drop by teaspoonfuls and top with a walnut piece.

Bake 12-15 minutes at a 350 degree F (175 degrees C) oven until lightly brown. Cool one minute on cookie sheet and remove to wire rack.

Thanks to Tina

Raspberry Wheat Beer Ice Cream

• 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

Moules Frites, Belgian Style

• 6 dozen mussels, cleaned washed and debearded
• 2 pieces thick center cut bacon, chopped
• 3 fresh leeks, washed and sliced
• 2 shallots, chopped
• 1-2 T. butter
• 1 1/2 T. dijon mustard
• 3/4 pint Belgian beer (I use a high-quality Trappist ale, not something too bitter)
• 1/4 c. cream

Put a very large heavy-bottomed pot with a tight lid on the stovetop, and bring up the heat to medium. Fry the bacon until a light golden brown, but not crispy or dark, you just want to make sure to cook it through. Remove the bacon and drain on paper towels. Discard the extra grease.

Saute the leeks and shallots with the butter, use only enough to keep it from burning in the pan. When the shallots are transluscent, add the dijon mustard and stir to incoporate. Add the bacon back to the pan and stir again.

Pour in the beer and reduce heat to medium-low. Bring the broth up to a good simmer but not near boiling.

Gently add the mussels with a wire skimmer into the broth. Put the lid on tightly and let the mussels steam until their shells open up, about 2-3 minutes. Do not cook them longer, once the shells are fully open they are ready. Turn off the heat of your burner. Use the skimmer and fetch the mussels from the broth, dividing evenly into four bowls.

Add the cream to the broth and stir quickly to incorporate, the broth should still be very hot. Ladle the broth over the mussels.

Serve with frites, hearty and crusty bread and a delicious Belgian beer to keep with the theme. Enjoy!

Thanks to Scrumptious Street

Lunar Beer Bread

• 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