Ladies of Craft Beer

Posted By: PFinicky

Marinade
- 6 large cloves of garlic
- ½ cup olive oil
- 1 tsp dried thyme
- 1 lb raw shrimps, peeled and deveined. Cooked shrimp is optional.
- Salt and pepper

Sauce
- 1 and ½ cups pilsner (I used Saranac Bohemian Pilsner)
- Handful of cherry tomatoes
- 2 tbsp chopped dill
- 2 tbsp chopped cilantro
- 1-2 tbsp honey
- Salt and pepper

Pasta
- 1 box linguine (1 lb)
- 1 and ½ cups grated parmigiano-reggiano cheese. Grated parmesan is optional.
- 1 heaping tbsp of dried basil
- Zest and juice of 1 lemon
- Olive oil, approximately 1/3 cup.

DIRECTIONS
1. Marinade the shrimp: Using a blender or food processor, blend the garlic, oil, thyme, salt and pepper. Pour this mixture over the shrimp and toss to combine. Place in a resealable plastic bag and marinade in the fridge for 2-3 hours.
2. Once the shrimp is done marinating, boil the linguine according to package directions until al dente. Drain and quickly rinse the pasta with cold water to stop the cooking process. Return pasta to the pot but keep off the heat.
3. Prepare the Linguine: Drizzle the 1/3 cup of olive oil on the pasta, add more if desired. Add the grated cheese, basil, zest and juice. Toss to combine, ensure that every strand is covered with cheese. Cover the pasta and set aside.
4. Heat a skillet on medium heat (it should be deep enough to hold the total amount of beer.) Empty the contents of the resealable bag into the skillet and fry until the shrimp is opaque and pink (add the handful of tomatoes 2 minutes before the shrimp is fully cooked).
5. Once the juices in the skillet have mostly evaporated, add the pilsner. Lower the flame to low heat and let the sauce simmer until reduced in half.
6. Add the chopped dill, cilantro and honey into the sauce and stir. Add salt and pepper according to taste. Let simmer for another 2 minutes.
7. Prepare the linguine on a deep dish. Pour the beer sauce all over the pasta and arrange the shrimp as desired. Garnish with chopped cilantro and serve immediately.

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Originally posted 2010-12-06 14:58:10.

Posted By: Kim Riemann

A few weeks ago a friend of mine posted a picture on her Facebook Wall of some pumpkin beer bread that she made. It looked really good so of course I asked for the recipe. I enjoy cooking and baking and eating (something you may or may not know about me – must write that about me blurb soon).

Pumpkin Beer Muffins

On Sunday, I thought I’d make some, but when I looked at her recipe it called for self-rising flour, which I didn’t have, and it was pretty fattening.  Another thing you don’t know about me is I’m on Weight Watchers (hmm, that could  be another post, balancing your diet and your beer). Anyway, that’s really not important except that I wanted to lighten the recipe and I figured while I was at it, I’d do muffins instead of bread since muffins would automatically be portioned (back to that Weight Watchers thing).

Here’s what I came up with:

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp kosher salt
• 15 oz canned pumpkin
• 12 oz pumpkin beer  (really any beer will do)
• 1 large egg
• 1 tsp vanilla extract
• 3 Tbsp canola oil

Directions

Preheat oven to 375F.

In a medium bowl, mix together  flours, sugars, pumpkin pie spice, baking soda, baking powder and salt with a whisk.

In a large bowl, mix together pumpkin, beer, egg, vanilla and oil until smooth.

Add dry mix to wet, stirring just until moist (don’t over mix). Scoop batter into muffin tins coated with cooking spray.

Bake at 375F for 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes, then remove and cool for as long as you can possibly wait to eat them. This will make 20 muffins.

Pumpkin Beer Muffins

~

Now I’m not going to lie, the house had an odd smell while these baked – I’m assuming because of the beer. And there is a slight taste of beer on the palate when you eat them. But they are good and moist and are holding up well in a Tupperware container on my counter. For the beer, I used River Horse Hipp O Lantern, but I’d imagine any pumpkin beer would do and if you don’t use a pumpkin beer, I’d up the pumpkin spice a tad (maybe 1.25 or 1.5 teaspoons total).

Oh, and for my Weight Watcher peeps, these came in at 3 points plus value – not bad at all!

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• Interview with Randy Mosher about Women and Beer (Guest post by Ingrid Calderoni)

Posted By: Guest

It’s been a long time coming. I have wanted to bake cookies with Stone Sublimely Self-Righteous Ale for awhile now, because it’s just so awesome.

SRS is a blacker-than-black IPA that is highly regarded around this house, and it goes without saying that it’s one of my favorite all-time beers. It’s is 8.7% ABV and pulls a 100 rating on ratebeer.com with over 1,300 reviews.

This is not the beer that most would think to use for a cookie, because it’s an IPA and the flavors are very assertive and might overpower the subtitles of the shortbread flavor. I had faith. The combination of the citrus and roasted flavors really make for something special.

Stone’s Sublimely Self-Righteous Currant Shortbread Cookies

Currants Steeping in Stone Sublimely Self-Righteous Ale

Ingredients
1/2 cup of Stone’s Sublimely Self-Righteous Beer
1 cup currants
1 cup (2 sticks) butter, room temperature
3/4 cups of powdered sugar
1/2 teaspoon of orange zest (or grapefruit zest)
1 teaspoon of vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon coarse salt [I used vanilla sea salt]
1 cup cacao nibs (optional)

Directions

1. Combine the beer and currants in an airtight container and store in the fridge overnight.

2. Drain the currants, reserving the beer.

Sublimely Self-Righteous Currant Shortbread Cookies

3. Combine butter, sugar, and zest in a mixer with the paddle attachment and beat together until creamy (2-3 minutes). Add the vanilla and reserved beer. Scrape down the sides as needed. Add flour and salt, and beat for another three minutes. Take off the mixer and stir in the currants (and optional cacao nibs. Divide the dough in half and roll into a log in parchment paper. Chill in the freezer for at least 30 minutes or until firm.

4. Heat oven to 325° F. Cut about 1/2 inch thick rounds off the log of dough and place on parchment-lined baking sheet about 1 inch apart. Bake for approximately 20 minutes, rotating once half-way through. The cookies should be gold around the edges. Transfer to wire racks to cool and store in any container.

I have to say, they turned out good. The batter tasted super tangy/tart/funky, but the finished product was delicate and intriguing. I hadn’t made these before and I always enjoy when a risk pays off.

It’s a nice juxtaposition between the soft and buttery shortbread, crunchy cacao nibs, and tart and slightly hoppy currants.

Beer pals Michael Rooney & Jessica Rice

Jessica Rice is a beer and baking enthusiast born and raised in Southern Orange County. Currently an HR Manager but now a Cicerone Certified Beer Server, Jessica hopes to work at a local brewery someday. She enjoys gardening, baking, homebrewing, soccer, and visiting breweries. Follow Jessica on Twitter @jessicajrice and check out her blog, Beer and Baking.

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Posted By: JOConnell

Ever notice traditional meatloaf is really dry? My guess is it’s the breadcrumbs the recipes always called for. Now I’m no food historian but it’s an easy guess that breadcrumbs were used to stretch the cost and number of servings per loaf. The problem is the breadcrumbs suck the moisture from the meat. You’d need a gallon of ketchup, or if you’re feeling fancy BBQ sauce, to get through the meal. There are ways to combat this arid meat. As usual my way involves beer, specifically soaking pieces of fresh bread in the beer. More specifically, soaking pieces of an onion bagel in strong ale. I also added chopped Mancini Fried Peppers with Onions. (I found this jar in the pickle area of the grocery store and they are soo good.) Then made a tomato sauce to coat the meatloaf and serve as a sauce.

Meatloaf Aday

1 ea Onion Bagel, cut in 1/2 inch pieces

1 bottle Beer, any type but I used a strong ale

1+ lbs 80/20 Ground Beef, basically one grocery store package which is usually more then a pound

1 Tbl + 1 tsp Grill Seasoning of choice

2 Eggs, whisked to mix yellow and white yolks

7 oz Mancini Fried Peppers with Onions, chopped plus 1 Tbl of oil from the jar

1 can (14.5oz) Tomato Sauce

1 tsp ea Worcestershire and Soy Sauce

Soak the bagel cubes in the whole bottle of beer for at least 30 minutes.

Preheat oven to 350 deg F

Put the ground beef in a bowl large enough to mix all the ingredients. Add your wet bagel cubes tearing each into about 8 pieces. Add 1 Tbl of the grill seasoning and eggs then thoroughly mix together, it’s best to do it with your hands. The chopped friend peppers with it’s oil go in now and mix in very gently, they will mush up. Put in a 9×13 pan and form into a loaf. Set aside as you make the sauce to top it with.

In a sauce pan add the tomato sauce and the beer you soaked the bagel in. Bring to a boil then lower the heat. Stir in the worcestershire and soy sauce, allow to cook for about 5 minutes. At this point, spoon some of it over the meatloaf to coat the top. Add 1 tsp grill seasoning to it and slowly cook down to about half it’s liquid. Serve it with the meatloaf in place of ketchup.

Put the sauce coated meatloaf into the 350 deg oven. At the 30 min. mark turn it 180 deg (front to back) for more even cooking. After another 15 minutes check the internal temperature using a meat thermometer. Poke the loaf in the middle but make sure you’re not going all the way through and touching the pan. You want the thermometer to reach between 160 & 165 deg. Tip: the warmer the food gets the more quickly the temperature rises so check accordingly. What I do is every 10 min. after the first 45 min. cooking. This meatloaf should take at least an hour to cook, I’m sorry I can’t be more specific for those that don’t own meat thermometer (you really should you know, beef is one thing but undercooked chicken can get you sick)

Always allow meat to rest after cooking for at least 10 min. Slice and serve with the savory tomato sauce. That night I also made Honey Balsamic sauteed Apples, steamed Broccoli and Onion Rings to go with it. Mmmmmm

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Originally posted 2011-01-25 09:30:45.

Posted By: Theresa Carpine

The rainy season has arrived in the Pacific Northwest, which means it’s time to pull out the Crock-Pot® and let some comfort food cook itself at home all day, offering me an aromatic salutation when I return. Vegetable beef stew is my quintessential start-of-fall meal. Just take everything that you’ve grown in your garden over the summer (if you actually keep a garden; I do not) and throw it in a pot with the some meat.

I found this recipe about a year ago and I love that it calls for lots of different vegetables. The second reason I love it? You don’t need to brown the beef before tossing it in the pot like some other recipes. Easiest stew ever! Plus, you’ll have leftovers for a week.

Now, I bet you’re thinking, “Wait a minute. This is a beer blog. And you haven’t mentioned beer once.” Well, that’s because this recipe didn’t originally call for beer; it called for two cups of water.

I’ve made stew with wine instead of water before, so I did a little research to see if I could substitute beer for the water, why it might make the stew better, and what kind of beer I could use. As much as I love to cook with beer, I’m not about to throw some perfectly good beer in a stew and let all the good flavor simply cook away.

In Everybody Eats Well in Belgium Cookbook, Belgium-born Ruth Van Waerebeek explains that beer beef stew is a part of Belgian culinary heritage, and recommends using a “rich, dark, and slightly bitter beer” in her recipe for Flemish Beef Stew Cooked in Beer. Bryce Eddings also had some nice tips in An Introduction to Cooking with Beer.

Since I was planning to slow cook the stew over several hours, I decided to stay away from a hoppy beer that would lose its flavor too quickly. For this batch, I opted to use New Belgium Abbey, a Belgian-style dubbel ale brewed with six different malts and an authentic Belgian yeast strain. Stewing in all those malts really brought out some of the sweet notes in the meat and the tomatoes.

What beer do you think would complement the ingredients of this recipe? Try it out and let us know in the comments.

Happy stewing!

Rainy Day Brew Stew (Vegetable Beef Beer Stew)

Ingredients

1 lb. beef stew
14.5 oz. canned diced tomatoes
3 carrots, chopped
3 celery stalks, chopped
3 red potatoes, pared and diced
1 onion (medium), chopped
10 oz. frozen mixed vegetables [my local grocery store has a "fiesta" mix with broccoli, peppers, and several types of beans, which gives this stew a little something extra]
12 oz. beer
4 peppercorns (whole)
3 beef bouillon cubes
½ cup frozen peas

Optional Ingredients

Assorted spices
3 ½ tbs. tapioca pearls (or another thickening agent, if desired)

How to do it:

Combine ingredients in a slow cooker in layers. Cook on low for 8 to 10 hours. If you’re pressed for time, cook on high for 4-6 hours.

With a half hour left to cook, add frozen peas.

Cut through a piece of meat or a potato to determine if stew is fully cooked.

Serve with fresh bread. And beer, of course.

Originally posted 2010-10-05 09:06:16.

Posted By: Guest

Guest Post by Maria Rainier

This is a great recipe for soup or you can cut the chicken stock by 4 cups and make beer cheese dip.

Beer Cheese Soup

Delicious!

Ingredients:
1 Stick butter or margarine
3 Cups chopped celery
3 Cups chopped onion
1 grated carrot
1 tsp. garlic salt
Salt and pepper to taste
8 Tbsp. flour (I use whole wheat)
6 Cups chicken stock (I make my own)
8 Oz. Cheddar or American Cheese
12 Oz. beer (I use Moose Drool)

Prep:
Sauté celery, onions and carrots in butter on medium-high. Add garlic, salt and pepper then slowly
blend in flour. Add chicken stock slowly while mixing. You don’t want to add it all at once or your
battered veggies will turn into mush. Bring to a boil and then simmer, slowly adding cheese. Heat back
to medium-high and slowly add beer.

Note: You want a flavorful craft beer, something that is going to add an additional flavor. I love to use
Moose Drool from Big Sky Brewing Co. in Missoula, Mt. I’ve made this into a cheese dip before too and
it’s delicious and perfect for a game. Enjoy!

Maria Rainier is a freelance writer and blog junkie. She is currently a resident blogger at First in Education and performs research surrounding online schools. In her spare time, she enjoys square-foot gardening, swimming, and avoiding her laptop.

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Posted By: JOConnell

Photo courtesy of www.mybakingaddiction.com

I am not legally allowed to use the “S” word along side the “B” word which truthfully just makes me roll my eyes at the foolishness. Just look at Oskar Blues having to change the name of Gordon Imp. Red because of GB…. well that’s another rant. ANYWAY, it did inspire me with this recipe that would be yummy at a Superdiliicious BoggieBuggaBowl party this weekend. If you have access to some venison, bison or other game sausage great but I’ve made this plenty with plain ol’ Jimmy Dean, Italian and even turkey sausages. For the beer I’d just use some of the “less crafty” beers you’ve bought for other people or any lager/golden ale you have on hand. This dip goes well with any hearty cracker, bread and of course Fritos Scoops.

Hot Game Sausage Dip

1 lb Sausage, ground, style of choice

2 tbl Vegetable Oil (optional)

1 small Onion, diced very small

1/2 ea Green Pepper, diced very small

2 cloves Garlic, minced

4 oz Beer, a lager works well here

2 pkg Cream Cheese, softened by pulling from refrigerator in advance

1/2 cup Sour Cream

1/2 cup Sharp Cheddar Cheese, shredded

Salt, pepper, cayenne (optional)

Preheat oven 375 deg

Cook the ground sausage in a large skillet. If the skillet is to crowded you’ll end up not getting the carmelizing sear you want, so do multiple patches if necessary. Remove from the pan and allow to drain on a paper towel until ready to mix everything together.

Add oil to the skillet if the sausage didn’t release enough of it’s own. It should be fine with traditional sausage but venison, bison and certainly turkey are much leaner. Saute the onions for 3 minutes then add the green pepper for 2 more. Add the garlic and mix it in followed by the beer. Simmer everything, stirring often, until almost all of the liquid is gone. Remove from heat and cool in the pan.

In a bowl add the cooked sausage and softened cream cheese. Stir together but some cream cheese chunks remaining is fine. Mix in the sauteed onion/pepper/garlic including all the liquid that remains. Salt and pepper to taste, use cayenne if you prefer a spicy bite.

You have 2 options at this point:

1. But in a 2.5 quart baking dish, top with the shredded sharp cheddar. Cover with foil and bake for 15-20 minutes until the middle begins to bubble. Remove cover and bake another 5 minutes or broil so just to give the top some color.

2. Forget baking and turn off the pre-heated oven. Add the dip to a 3 qt slow cooker, keeping on low until warm. Add shredded sharp cheddar just before serving.

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Posted By: Theresa Carpine

Whenever I go out to eat at a restaurant, I find myself staring at a menu and seeing two items that sound delicious. I panic when the server arrives to take my order, requesting that my dining companions place their orders first so I have an extra twenty two seconds to make a decision.

I experienced a similar conflict recently when I started preparing my dinner menu for the following night. I knew I wanted to something in the Crock-Pot® besides a stew or chili. Meat for a warm deli sandwich sounded good on this particular rainy day, but I spent the next hour going back and forth between two favorites: French Dip or Philly Cheesesteak.

I love the tender roast beef of a traditional French Dip, and soaking the crunchy crust of a baguette in au jus. I also love the melted cheese and sautéd bell peppers of a cheesesteak. Instead of making a decision, I split the difference and combined my favorite elements of both for this recipe.

After scouring the Internet, I chose elements and ingredients from several different recipes to create this dish. Several variations called for water and cubes of beef bouillon, but a canned beef broth achieves the same purpose. Many recipes specifically cited using Guinness for the dark beer, but you can use any stout on hand. I found a bottle of Samuel Adams® Holiday Porter in the back of the fridge, leftover from a Winter Classics Variety Pack, and rightly assumed that the roasted malted barley flavor of the beer would work well with the roast beef. It also made the cooking broth smell even more delicious throughout the day!

For the sandwich itself, my dad suggested using a horseradish sauce for an extra kick. You also have to use fresh bread, whether your bake it yourself or get it at a bakery; just don’t pick up anything out of the bread aisle at your supermarket.

To complete your deli experience, serve with kettle chips and a pickle spear. Enjoy!

Slow Cook Philly French Dip Sandwich

Ingredients

1 large onion, thickly sliced rings
4 lb. rump roast, fat trimmed
3 garlic cloves, chopped
Coarse sea salt and pepper, to taste
1 10.5 oz. can condensed French onion soup
1 14.5 oz. can beef broth
1 12 oz. dark beer
1½ tbs. Worcestershire sauce
1 small green pepper (or half green and half red), sliced

Fresh hoagie rolls
Provolone cheese (or cheese of choice)
Horseradish sauce (or other desired spread)

How to do it:

Put enough sliced onions in a slow cooker to cover the bottom of the pot. Add roast beef, seasoned with garlic, salt, and pepper. Add the remaining onions. Pour soup, beef broth, beer, and Worcestershire sauce over the meat. Cover and cook on low for 8 hours.

With a half an hour left to cook, add sliced peppers to pot.

When finished cooking, remove meat and let sit for 15 minutes. Slice meat on diagonal. Once sliced, ladle some broth from the slow cooker over sliced meat. Use tongs or a pasta fork to remove onions and peppers and set aside with meat.

Slice rolls and broil open-faced in the oven for about 2 minutes. Remove from oven and apply horseradish sauce. Place meat, onions, and peppers onto rolls. Top with cheese. Broil for another 2 minutes until cheese is melted.

Cut sandwiches and use cooking broth as au jus for dipping.

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Posted By: JOConnell

Do you remember the Kraft Mac & Cheese ads that had the little girl insisting it was “cheese and macaroni” because it was so cheeesssey? Yeah, they were annoying but I have them imprinted in my head. In this case the name works because the beer is what makes it special.

I make a homemade mac & cheese that’s a combination of what my grandmother made and a recipe from a soul food restaurant I worked in. I decided to bump it up a notch for a holiday party and replaced some of the milk with beer. Yuengling is actually perfect for this, you get a nice beer flavor without loosing the taste of the, so very important, cheese.

Beer Cheese & Macaroni

1 lb Elbow Macaroni or other tube style pasta ( I like Corkscrews if you can find them)

1/2 tsp Seasoning Salt or regular Salt plus Pepper

8 oz Sharp Cheddar, shredded

4 Tbl Butter

4 Tbl Flour

2 1/2 cups Milk, anything but non-fat

12 oz Beer

8 oz Velveeta, 1/2 inch cubes

8 oz Mild Cheddar, shredded

Pre-heat oven to 350 deg.

Cook the pasta following the box’s directions except pull it out 2, or so, minutes early. You will be baking everything and you don’t want the pasta to become mushy or loose their shape. After draining place pasta in a 9×13 buttered pan. While still warm, toss with the seasonings and 4 oz of the shredded sharp cheddar cheese. Put aside.

In a 5 or 6 qt pot melt the 4 Tbls of butter, add 4 Tbls of Flour and whisk until a paste. Stirring constantly, allow the roux (yes, that’s what this is) to bubble and toil for no less then 1 minute. It’s okay if it turns off-white but if it gets a nutty brown you’ve cooked it to long. Although a brown roux the start of a good Ettouffee.

When the roux looks good turn down the heat to very low. Start adding your milk an ounce at a time, then whisk it into the paste. Don’t freak, the roux/milk will become a clumpy mess at this point, it’s supposed to. Keep adding your milk and as the mixture thins out you can add more and more at a time. When all the milk is in, add your beer, about a 1/2 a cup at a time, as you stir. Turn the heat back up and bring it all to a boil still stirring constantly. Once it’s at a rolling boil allow it to continue for more then a minute and reduce the heat again.

Over a low flame, just warm enough to melt the cheese, add the Velveeta 6-8 cubes at a time and stir until melted. Continue until all the cubes have melted in and turn off heat. Stir in the mild cheddar. Taste and add salt and pepper if desired but remember the pasta already has some.

Ladle the cheese sauce over the pasta and carefully stir until it’s all incorporated in the pan. Sprinkle the remaining sharp cheddar over the top and cover pan in foil.

Bake for 20 min, rotate pan in oven 180 deg, bake another 10-15 min. Uncover and bake another 15-20 minutes until the middle is bubbly and the edges plus a few pasta tips begin to brown.

side-notes:

1. TA-DA you’ve now made a Mornay/Cheese sauce with Beer. If you follow the same process with only milk it would be a classical Bechamel. If you use stock instead of milk or beer it would be a Veloute. See it’s easy to be fancy.

2. You can make this ahead of time. Follow the recipe but before covering with foil allow the whole thing to cool. Then just wrap in plastic and refrigerate at this point. It will make the baking process take longer so be sure to take that into account.

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• Gingered Beef Short Ribs with Left Hand’s Good JuJu
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• Introducing… Jennifer O’Connell