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Ice Cream Ingredients 3⅓ cups heavy cream 1½ cups Stout 1½ cups granulated sugar 12 egg yolks Toasted Oat Ingredients 1 cup oats ½ cup brown sugar 1 Tbsp. butter Preparations In a large mixing bowl, combine all ice cream ingredients and stir until the mixture is silky. Over low heat, pour mixture into medium sauce pan and cook, stirring constantly, until the mixture coats the back of a spoon. Remove from heat and allow to cool completely.
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Fondue Ingredients 8 ounces of lager beer ½ lb. Gruyere cheese, cubed ½ lb. Emmental (swiss) cheese, cubed ¼ tsp. salt ⅓ cup chives, finely chopped Bread Ingredients 4 cups spelt flour 3 ¼ cup whole wheat flour ½ tsp. salt 1 ½ envelopes (or 11 grams) dry yeast 2 Tbsp.
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Ingredients 1 butternut squash, peeled and chopped ½ inch cubes 2 garlic cloves, chopped 2 shallots, peeled and chopped ½ inch cubes Salt and pepper to taste 1 cup pumpkin or autumn ale ¼ cup agave Salt and pepper 1 Tbsp. extra-virgin olive oil Preparation Preheat oven to 400 degrees F. Toss butternut squash with olive oil, garlic, pumpkin ale and agave in a large bowl. Season with salt and black pepper. Please squash on a baking sheet.
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Ingredients 1 Tbsp. extra-virgin olive oil divided 5 skin-on, bone-in chicken legs or thighs 12 ounces thick-cut bacon, cut crosswise into 1/4” slices 2 large carrots, peeled, chopped ¼ inch cubes 3 celery stalks, peeled, chopped ¼ inch cubes 1 onion, chopped ¼ inch cubes 16 ounces IPA (hoppy and bitter) 1/4 cups all-purpose flour 16 ounces chicken broth 1 small bunch thyme 1 small bunch rosemary 1 lb.
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Ingredients 3 lbs. beef short rib 1 carrot, peeled and diced (medium) 1 rib celery, peeled and diced (medium) 1 onion, peeled and diced (medium) 2 shallots, peeled and diced 2 garlic cloves, peeled and finely diced 32 ounces beef stock 32 ounces dark beer (porter) Salt and pepper to taste 2 bay leaves Directions Preheat oven to 320 degrees F. Using a 5-6 quart Dutch oven, place the beef in pan. Season top of beef with salt and pepper and add vegetables.
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Ingredients 1½ Tbsp. olive oil 1½ lbs. lamb, cut into chunks 2 cups chicken stock 2 cups dark beer 1 large onion, sliced 1 bunch baby carrots, trimmed and peeled 3 celery stalks, chopped 1 rosemary stalk 1 lb. potatoes cut into cubes 1 lb. rutabaga cut into cubes 2 tsp. sugar 2 bay leaves Directions Heat oil in a medium sauce pan or Dutch oven over high heat. Add lamb and cook for 3 minutes on each side.
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Beer Batter 16 ounces of blonde ale 2 cup all-purpose flour ¼ tsp. baking powder 1 Tbsp. curry powder 1 Tbsp. granulated sugar Mix all the ingredients together and place in warm area with a damp cloth covering. Peel and cut the butternut squash in ¼ inch sticks. Dip the butternut squash into the batter then dip into the deep fryer or a heavy frying pan with canola oil heated to 350 degrees F. Cook for approximately 6-7 minutes.
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This tangy spread keeps well in the refrigerator or freezer. Serve it dramatically in a hollowed-out round loaf of pumpernickel or rye bread. Cut the bread from the center into thin slices and supplement the supply with slices of salty rye or pumpernickel . 1 1/2 pounds aged Cheddar cheese 1/4 pound Roquefort or blue
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An inventive housewife in Quaker Hill, Connecticut, sends us this new addition for our beer-cookery collection. Simple to prepare, we know you will find it as delightful as we did, and we are happy to include it in our collection. 1 package yellow (or white) cake mix 1 package lemon (or vanilla) instant pudding mix
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2 squares (ounces) unsweetened chocolate 1 2/3 cups sifted flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 cup shortening 1 cup sugar 2 eggs 3/4 cup beer Preheat oven to 350 degrees. Grease two 8-inch layer-cake pans and dust lightly with flour. Melt the chocolate over hot water. Cool.
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