If you are planning a picnic, want to pack yourself some delicious lunches, or simply need something to make for dinner tonight, these Cupcake-Tin Stout Pies are just the ticket. They are infused with a rich, savory stout flavor that makes a perfect match for the well-spiced beef and delicate pastry. They are hearty but delightfully compact little treats, and you won't be able to eat just one. Any stout or porter will taste great in these, but our Coffee & Donut Stout or Chocolate Maple Porter get the job done especially well.
Cooking with Beer
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Recipe: Cupcake-Tin Stout Pies
Cooking with Beer - May 2, 2012
If you are planning a picnic, want to pack yourself some delicious lunches, or simply need something to make for dinner tonight, these Cupcake-Tin Stout Pies are just the ticket. They are infused with a rich, savory stout flavor that makes a perfect match for the well-spiced beef and delicate pastry. They are hearty but delightfully compact little treats, and you won't be able to eat just one. Any stout or porter will taste great in these, but our Coffee & Donut Stout or Chocolate Maple Porter get the job done especially well.
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Brown Ale Tomato and Cannellini Bean Sauce
Cooking with Beer - April 11, 2012
Tomato sauce isn't just for spaghetti and meatballs. When you incorporate fresh tomatoes with just enough liquid, you can make a tasty blend that can be served on top of crostini or as an hors d'oeuvre served with sturdy, crunchy crackers.We used brown ale (specifically, Ithaca Beer Co.'s Nut Brown Ale) because ale, when reduced, adds a nice caramelization that gives the sauce a great nutty flavor boost and thickness. This dish serves two.
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Chocolate Stout Sandwich Cookies With Bourbon Buttercream Filling
Cooking with Beer - February 29, 2012
Chocolate has the ability to satisfy a sweet tooth and almost instantly cure a bad day. And while Valentine's Day may be over, there's always room for dessert.
These sandwich cookies lie somewhere in between the whoopie pie and the Oreo - soft like a whoopie pie, but with the sweet cream filling of an Oreo. The perfect combination, if you ask us. However, if you prefer more of a marshmallowy filling, just swap out the bourbon buttercream for a fluff-based frosting. They're also pretty tasty with a sweet peanut butter-based filling. We used double chocolate stout for the batter, but any stout will do.
This recipe makes about 40 cookies.
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Recipe: Beer-Boiled Shrimp Tacos
Cooking with Beer - February 22, 2012
We love tacos. And are prone to stuffing them with everything from chilli to short ribs to leftovers. But when we have people over we don't necessarily want to hand them Monday's night takeout container with a pile of tortillas. So we quick boil shrimp in beer which is nearly as easy, absolutely delicious and impresses your friends just a bit more than leftover moo shu pork.For this round we paired the shrimp with wasabi spiked yogurt, Asian slaw and lime zested peanuts - but you can top with whatever you like.
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Chocolate Stout Truffles
Cooking with Beer - February 15, 2012
Nothing says Valentine's Day like chocolate, but nothing says "beating a dead horse" like nine zillion Valentine's Day posts. Therefore, we hope you enjoy this belated sweet treat for your long-distance-loved-one-flying-in-on-Friday, your chocolate-fiending roommate, or for yourself on those nights you spend lying in front of the TV eating candy and watching reality TV. Hey, if Peggy Bundy can do it, so can you.While this truffle recipe is wildly easy, you'll need a good day or two to really let them set into their chocolatey goodness, so plan on making them hours ahead if you're planning to make them for company. The stout (in this instance, Young's Double Chocolate Stout) can be any old stout, but using a chocolate stout lends a chocolate creaminess that you'll be happy you had.
This recipe makes about 20 medium-sized truffles. -
Beer Caramel-Filled Banana Cupcakes with Coffee & Donut Stout Frosting
Cooking with Beer - February 6, 2012
Who says you can't have dessert for breakfast? While our Coffee & Donut Stout (recipe can be found in our Beer Making Book) is the perfect accompaniment to a hot, savory breakfast treat, it also lends distinct flavor and creaminess to a simple buttercream frosting.This cupcake recipe, adapted from epicurious, is really helpful to have on hand when your bananas are a bit too ripe and mushy to eat alone. The caramel filling recipe, made using Founders Brewing Dirty Bastard Scotch Style Ale, yields about a cup and a half of caramel, which means you have enough left over to store and break out in times of dessert desperation: simply reheat and enjoy. You can't have lonely vanilla ice cream, can you?
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5 Easy, Beer-Based Super Bowl Snacks
Cooking with Beer - February 3, 2012
Having an impromptu Super Bowl party can lead to a bunch of people hovering over one lonely bowl of chips, desperately trying to soak up the zillion beers they'd been consuming since kickoff. Why not make a few easy, filling hors d'oeuvres that are sure to tame the wildest of game-time beasts?We've selected a few of our biggest beer-based hits that won't take long to make and are sure to keep you and your guests happy during the big game.
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Recipe: Teriyaki Porter Drumsticks
Cooking with Beer - February 1, 2012
While recently hosting an impromptu dinner party, we were faced with two guests each with a particular culinary requirement. No red meat for the first, and no meat on the bone for the second. Chicken falling off the bone, we convinced ourselves, was a nice compromise. Cook these teriyaki drumsticks in a porter (Chocolate Maple Porter is our go-to) for a super rich and flavorful sauce that goes straight down to the bone.
Serve alongside rice for a filling main dish or make en masse for sticky finger parties.
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Recipe: Abbey Onion Soup
Cooking with Beer - January 18, 2012
We love the layers of flavor developed from slow cooking an onion soup - but don't always have the hours to wait for it. Spiking the broth with a nice dark abbey ale (we make ours with Bourbon Dubbel) and quickly caramelizing the onions over a higher heat are great cheats for getting the full flavor - without the full time.
Serve alongside salad for a light dinner and save what's left for lunch. The soup gets even better the next day as the flavors combine and the beer mellows.
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Recipe: Warm Beet Salad w/ Beer Vinaigrette
Cooking with Beer - January 4, 2012
We love beets, and not just because our bright red hands after cooking them leaves us pining for the simpler days of finger paint and post-lunch nap time. Beets are packed with vitamins and minerals. They also have a good amount of sweetness (why we sometimes use them in gluten-free beer recipes) that's delicately balanced against a rich beer & balsamic vinaigrette.
Taken hot out of the pan and spooned onto cold yogurt and topped with pistachios, this dish will win over anyone who thought cooking with beer couldn't taste fresh and healthy.
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