Atlantic Flounder DivineThe Beer Fox says, “The seductive flavor of fresh cherries in a light sauce blesses this flounder with a bit of heavenly magic."
Recommended Beer: Kasteel Kriek, Brouwerij Van Honsebrouck N.V., Ingelmunster, BelgiumStyle: Cherry Lambic – Clear Garnet in color with pink, rocky head - Undertones of malt are enhanced the up-front tartness of cherries and deluxe, creamy texture. Subtle, clean finish.
6 Flounder Fillets
1 C. dry bread crumbs, finely ground
¾ teaspoon sea salt
1 teaspoon paprika
½ teaspoon Old Bay Seasoning
2 tablespoons butter
1 can (10-3/4 ounce) Cream of Mushroom Soup
½ C. Kasteel Kriek
Grease bottom of shallow baking pan. Place flounder fillets in bottom of pan and dust with fine bread crumbs. Sprinkle with sea salt, paprika and Old Bay Seasoning. Dot with butter. Mix soup with Kasteel Kriek. Pour over fish. Bake for 35 minutes in 375 degree oven until bubbly and brown. Before serving, spoon extra sauce over fish. Serving suggestion: Serve with a side of herbed rice and lightly steamed broccoli.
* Health Benefit: Rich in protein, B-complex vitamins, niacin, magnesium, pantothenic acid
Beer Bread Cookery - Laurel River Honey SwirlsThe Beer Fox says, "Buttery, honey-drenched swirls burst with mouth watering flavor and the enticing aroma of pecans and cinnamon!"
3 to 3-1/2 C. flour
1 pkg. quick-rise active dry yeast
1 teaspoon salt
¼ C. granulated sugar
½ C. Sleeman Honey Brown Lager
½ C. milk
3 tablespoons butter
1 egg
For Filling:
¼ C. butter, melted
¼ C. granulated sugar
¼ C. brown sugar
2 teaspoons cinnamon
½ C. chopped pecans
For Topping:
1/3 C. honey
3 tablespoons corn syrup
¼ C. butter
½ C. chopped pecans
In large bowl, mix together 1 cup flour, active-dry yeast, salt and sugar.
Heat Sleeman Honey Brown Lager, milk, and butter until warm (120 to 130 degrees).
With electric mixer, add warmed liquid and egg to dry flour mixture. Beat for 2 minutes.
By hand, stir in remaining 2 to 2-1/2 cups of flour.
Knead on a floured surface for about 5 minutes.
Place in greased bowl, grease top of bread, and cover with a linen towel.
Let rise in a warm place for about 1 hour, until dough has doubled in size.
Punch down dough. Knead for 2 minutes on a floured surface.
Roll out into the shape of a rectangle, 15 x 18 inches.
Pour melted butter on dough. Spread evenly, leaving one inch free of butter along entire length of one 18-inch side.
Mix together granulated sugar, brown sugar, cinnamon and almonds.
Spread evenly over melted butter.
Starting with side opposite unbuttered edge, roll dough into an 18-inch loaf.
Lightly dampen unbuttered edge and seal along length.
Cut into I-inch slices.
Mix together honey, corn syrup, butter and pecans.
Heat in microwave until butter is melted.
Pour into generously greased 9”x13” pan.
Lay cinnamon swirls on their side over honey mixture.
Leave space in between each, to allow for dough to expand when rising.
Cover and let rise for 1 hour.
Bake in preheated 375 degree oven for 20-25 minutes or until done.
Cool for 1 minute and remove from pan.
* Health Benefit: Rich in complex carbohydrates and fiber, B-complex vitamins, vitamin E, vitamin K, choline, biotin, inositol
Cheers!
Beer Bread Cookery - Moose Drool MuffinsThe Beer Fox says, “Quick and easy – simple ingredients hand-mix in a flash for a delectable, healthy and fresh-from-the-oven treat!”
Recommended Brew: Moose Drool, Big Sky Brewing Co., Missoula, Montana
USAStyle: English Brown Ale – Color is a rich, mahogany chocolate – Smooth blend of caramel and chocolate malt with hints of toasted grain are balanced by a clean hop bitterness.
1 C. Quaker oats
¼ C. milk
½ C. Moose Droo
l¼ C. firmly packed brown sugar
1/3 C. baking raisins
3 tablespoons oil
1 egg
¾ C. self-rising flour
1/3 C. chopped walnuts, optional
Preheat oven to 425 degrees. Prepare muffin pan with paper liners or generously grease. Stir together oats, milk, Moose Drool, brown sugar, raisins, oil and egg. Add walnuts, if desired. Stir in self-rising flour until just moistened. Spoon into muffin cups. Bake at 425 degrees for 20 minutes. * Health Benefit: Rich in complex carbohydrates and fiber, B-complex vitamins, vitamin E, vitamin K, choline, biotin, inositol
Beer Cookery - Amber Magic Peach n' Raspberry CrispThe Beer Fox says, “Delectable and delicious, top this refreshing dessert with a scoop of frozen yogurt!”
Recommended Brew: Hocus Pocus, Magic Hat Brewing Co., South Burlington, Vermont USA Style: Seasonal Wheat Ale – Medium Golden Hue – White creamy head tops this malty sweetness with a balanced hoppy bitterness and delicate finish.
8 medium sized ripe peaches
2/3 C. sugar
2 tablespoons flour
1 tablespoon lemon juice
½ teaspoon ground cinnamon
2 C. fresh raspberries
¼ C. Hocus Pocus
2/3 C. flour
¼ C. firmly packed brown sugar
¼ C. granulated sugar
¼ teaspoon ground nutmeg
6 tablespoons butter or margarine
vanilla frozen yogurt or ice cream
Peel and slice peaches to yield about 4 cups. Lightly grease shallow 2 quart baking dish with butter or margarine. Combine peaches, sugar, 2 tablespoons flour, lemon juice, and cinnamon. Gently mix together. Spread evenly into baking dish. Spread raspberries on top. Pour Hocus Pocus over mixture.In medium mixing bowl, combine flour, brown sugar, granulated sugar, and nutmeg. With hand held electric mixer or pastry blender, cut in butter or margarine until mixture is crumbly and begins to cling together in loose clumps.Spread evenly over raspberries. Bake in 375 degree oven for 45 minutes or until mixture is bubbly and crust is golden.Cool for 15 minutes. Serve warm. Top with scoop of vanilla frozen yogurt or ice cream.*
Health Benefit: Rich in fiber, folic acid, calcium, vitamin A, B-complex vitamins, vitamin C, vitamin E, vitamin P, iron, magnesium, zinc
Cheers!
Beer Cookery - Amishville Applesauce Nut BreadThe Beer Fox says, “Country fresh farm bread – delicious with a butter, honey or cream cheese spread, or simply alone.” Recommended Brew: Don de Dieu, Unibroue, Inc., Chambly, Quebec CanadaStyle: Triple Wheat Belgian-Style Ale – Color is cloudy and golden, like the sun on a misty day – Vanilla sweet with a spicy, citrus hop background, followed by a honey middle, and a soft, champagne-like finish.
1/3 C. butter
3/4 C. granulated sugar
2 eggs
½ C. buttermilk
½ C. Don de Dieu (wheat)
2-1/4 C. flour½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
3/4 C. applesauce
½ C. chopped walnuts
Preheat oven to 350 degrees. Sift together dry ingredients – flour, baking soda, baking powder, salt, and cinnamon. Set aside.In large mixing bowl, cream together butter and sugar until light and fluffy. Blend in eggs, buttermilk and Don de Dieu.Alternately add dry ingredients and applesauce until well blended. Fold in walnuts.Turn into greased 9” x 13” loaf pan. Bake in 350 degree oven for 1 hour, or until toothpick inserted into center comes out clean. Cool and remove from pan. Serve with honey, butter, or cream cheese spread.* Health Benefit: Rich in complex carbohydrates and fiber, vitamin A, B-complex vitamins, vitamin E, vitamin K, choline, biotin, inositol, folic acid, calcium, magnesium, phosphorus, antioxidant properties
Beer Cookery - Beer Fox Arrogant Bastard SteakThe Beer Fox says, “This will be a favorite attraction for a summertime barbecue by the pool. A juicy slab of steak, a rich brew, and music with an arrogant beat!”
Recommended Brew: Arrogant Bastard Ale, Stone Brewing Co., San Marcos, California USAStyle: American Strong Ale – Dark Tawny in color – Aggressive, arrogant, bitter and full-bodied, with balance of sharp maltiness and biting hops for the strong of heart! Distinctive flavors that mellow and blend well.
8 – eight oz. steaks, T-bone or Delmonico
Beer Fox Arrogant Bastard Marinade:
16 oz. Arrogant Bastard Ale
2 teaspoons lemon juice
4 peppercorns
1 medium onion, chopped
2 teaspoons Montreal Steak Seasoning
Prepare Beer Fox Arrogant Bastard Marinade.
Combine ingredients in non-metallic container. Pierce steak with fork and marinate for 2-3 hours, turning occasionally for even flavor throughout.
Beer Fox Arrogant Bastard Cookin’ Sauce:
8 oz. Hickory Smoked barbecue sauce
4 oz. Arrogant Bastard Ale
2 teaspoons Captain Redbeard’s Barbecue Rub
2 teaspoons Cajun spice
½ teaspoon ground sage
While steak is marinating, mix together ingredients for Beer Fox Arrogant Bastard Cookin’ Sauce until well blended.
To prepare steak, remove from marinade. Brush surface, top and bottom, with Arrogant Bastard Cookin’ Sauce. Grill over Hickory Flavored Charcoal, generously painting steak with additional sauce. Turn frequently. Cook to desired doneness.NOTE: As an alternative, steak may be broiled in oven. Use shallow pan, brush steak frequently with Beer Fox Arrogant Bastard Cookin’ Sauce. Use sauce mixed with pan juices as a gravy to spoon over steak.
* Health Benefit: Rich in zinc, high quality protein, iron
Beer Cookery - Cherry Orange Lamb a la MinuteThe Beer Fox says, “Tender, flavorful lamb; fruity flavors; a warm fireside friend; soft jazz and a frosted mug of Ale – perfection!”
Recommended Brew: Samuel Adams Cherry Wheat, Boston Beer Company, Boston, Massachusetts USAStyle: Fruit/Vegetable Beer – Clear and Golden with frothy white head – Delicate, sweet-tart cherry aroma that moves into a complex flavor of spice, with herbal, fruity tones; derived from the Belgian lambics
6 lamb chops
2 tablespoons butter
1 teaspoon salt
2 peppercorns
1 medium onion, sliced
½ envelope onion soup mix
1 six oz. can undiluted frozen orange juice
4 oz. Samuel Adams Cherry Wheat
In large fry pan, sauté pork chops in butter until browned both sides. Combine remaining ingredients and pour over chops. Cook on medium heat until juice is thawed, reduce heat to low. Occasionally spoon liquid over chops. Simmer, covered 20 minutes, or until meat is tender. * Health Benefit: Rich in zinc, high quality protein, iron, vitamin C, vitamin F
Beer Cookery - Da Vinci Chicken MaximusThe Beer Fox says, “The seductive medley of light cuisine, sweet barleywine and a creamy palate merge flawlessly in one tasty dish!”
Recommended Brew: Old Foghorn Barleywine Style Ale, Anchor Brewing Company, San Francisco, California USAStyle: American Barleywine – Golden Amber with champagne-like bubbles – Chewy caramel malts up front, blended with raisins, cherries and apples, a dance of alcohol and a light wisp of hops.
3 lbs. chicken breasts, thighs, legs
1 medium onion, peeled and sliced thin
2 teaspoons salt
1 teaspoon celery seed
1 teaspoon poultry seasoning
5 peppercorns
12 oz. Old Foghorn Barleywine Style Ale
1 lb. mushrooms, sliced
2 C. broccoli florets, frozen or fresh
1 C. butter
1 C. finely grated soft bread crumbs
½ C. flour
¼ teaspoon fresh ground pepper
¼ teaspoon ground nutmeg
2 C. light cream
¼ C. Old Foghorn Barleywine Style Ale (in addition to above)
1 lb. angel hair pasta, broken into short 2” bits
1 C. Parmesan Cheese
In large Dutch oven, combine chicken, onion, 1 teaspoon salt, celery seed, poultry seasoning, peppercorns and Old Foghorn Barleywine Style Ale. Add enough water to cover. Heat to boiling. Cover and reduce to medium heat. Cook 45 minutes, or until chicken is tender. Remove chicken from liquid. Strain liquid and reserve.Remove skin and bones from chicken. Cut chicken into smaller pieces. Set aside in medium sized bowl.Lightly stir-fry mushrooms and broccoli in ¼ C. butter. Add to chicken.Melt ¼ C. butter. Toss with bread crumbs. Set aside.Melt remaining ½ C. butter in large skillet. Blend in flour, 1 teaspoon salt, pepper, and nutmeg. Cook until bubbly. Gently stir in 3-½ C. reserved chicken broth and light cream. Continue to cook, stirring constantly, until mixture thickens and bubbles for 1 minute. Stir in additional Old Foghorn Barleywine Style Ale.While preparing sauce, cook angel hair pasta until barely tender, following label directions. Drain. Arrange into two 9” x 13” baking dishes. Arrange chicken mixture over angel hair pasta. Spoon sauce over all.Lightly toss bread crumb mixture with parmesan cheese. Sprinkle over prepared dishes.Bake in 350 degree oven for 30 minutes, or until bubbly. Serve. * Health Benefit: Rich in protein, B-complex vitamins, vitamin C, vitamin D, biotin, calcium, vitamin F, vitamin K
Cheers!
Beer Cookery - Glengarriff County Cork StewThe Beer Fox says, “A taste of the Irish! Delicious aromas contribute to an aura of home-style comfort during leisure cooking time.”
Recommended Brew: Tröegs Nugget Nectar - Tröegs Brewing Company, Harrisburg, Pennsylvania USA
Style: American Amber / Red Ale – Bright, sparkling brass hue – smooth, grassy aromas touched with sweet malt and apricot are balanced with fresh cone bitterness.
3-4 lbs. corned beef
12 oz. Tröegs Nugget NectarWater, to cover
2 small bay leaves
¼ teaspoon ground cloves
4 peppercorns
1 head cabbage, cut into wedges
6 medium red potatoes, peeled and quartered
4 large carrots, peeled and cut lengthwise
1 tablespoon cornstarch
¼ C. water
In large Dutch oven, pour 12 oz. Tröegs Nugget Nectar over corned beef that has been trimmed of fat. Add additional water to completely cover. Add bay leaves, ground cloves, and peppercorns. Cover and slowly simmer for 3 to 3-½ hours or until meat is tender. Skim off any excess fat.Add potatoes and carrots. Cook 20 minutes. Add cabbage. Simmer for additional 15 minutes, or until potatoes and carrots are tender. Remove corned beef and cut into pieces. Return to stew pot. Dissolve cornstarch in ¼ cup water. Blend into juices to slightly thicken.Serve with hearty Rhinelander Beer Bread.* Health Benefit: Rich in protein, fiber, folic acid, calcium, vitamin A, B-complex vitamins, vitamin C, vitamin E, phosphorus, magnesium, zinc, copper, pantothenic acid, pyridoxine
Cheers!
Beer Cookery - Golden Hawk Veggie GemsThe Beer Fox says, “A few laughs with friends - a tall, cold brew - crispy fried veggies coated in Half-e-Weizen batter - This is the starting gate to a night of fond memories.”
Recommended Brew: Half-e-Weizen, Rogue Ales Brewery/Brewers on the Bay, Newport, Oregon, USAStyle: Witbier – Hazy golden in color – Refreshing flavors of wheat and Harrington malts, with subtle tones of coriander and ginger - a complex Belgian witbier.
Prepare vegetables to be fried. Wash, dry, and cut into generous, bite-sized sections:
Fresh broccoli
Fresh cauliflower
Grape tomatoes
Asparagus
Button-cap mushrooms
Combine in a bowl and mix well:
1-1/3 C. flour1 teaspoon salt
¼ teaspoon pepper
1 tablespoon butter, melted or olive oil
2 egg yolks, beaten
Slowly add while stirring:
¾ C. flat Half-e-Weizen
Allow batter to rest – covered - refrigerate 3 to 12 hours.Just before using batter, add:2 egg whites, stiffly beatenCoat veggies and ‘shrooms with batter. Allow to dry. In large Dutch oven or deep-fryer, heat shortening to 375 degrees. Slowly lower coated veggies ‘n ‘shrooms into oil with slotted cooking spoon or a wire basket. Fry for 2-3 minutes until golden brown. Drain cooked veggies on paper towel to absorb excess oil. Serve on platter with a variety of dips - bleu-cheese dressing, ranch, honey, and/or salsa.
Tip: To test temperature of oil, use frying thermometer or immerse a 1 inch cube of bread in oil for 60 seconds. Temperature is right if it turns golden brown in that time. Take care with heating oil – do not allow overheating to “smoking” point. Do not use if under-heated – foods will absorb oil and taste “heavy”.* Health Benefit: Rich in fiber, vitamin C, folic acid, calcium, magnesium, and iron
Cheers!
Beer Cookery - Good Time Louie's Steamboat ShrimpThe Beer Fox says, “Hearty, ‘hottie’ shrimp served over lightly herbed linguine is reminiscent of a steamboat trip down the ole’ Mississippi.”
Recommended Brew: Full Sail Amber - Full Sail Brewing Co., Hood River, Oregon USAStyle: American Amber / Red Ale – Sparkling amber hue – Enticing balance of select malts and hops give this ale a sweet malt flavor with a full-bodied, spicy hop finish.
1-1/2 lb. fresh shrimp, cooked, peeled and de-veined
1 clove garlic, finely chopped
2 tablespoons butter
2 tablespoons pesto seasoning
2 tablespoons Captain Redbeard’s blackening seasoning
8 oz. Full Sail Amber
6 oz. tomato paste
Captain Redbeard’s Hot Sauce
1 pkg. Linguine
1 tablespoon olive oil
1 teaspoon fresh parsley, finely chopped
1 teaspoon dried basil
In large skillet, sauté garlic in butter for 1 minute. Add tomato paste and Full Sail Amber. Reduce heat and simmer for 20 minutes, stirring occasionally. Add pesto seasoning, blackening seasoning, and a dash of hot sauce, to taste. Cook for 10 minutes. Add shrimp. Heat through.In the meantime, prepare linguine according to package directions. Drain and lightly toss with olive oil, fresh parsley, and dried basil. To serve, arrange Good Time Louie’s Steamboat Shrimp over herbed linguine.
*Health Benefit: Rich in protein, B-complex vitamins, vitamin C, vitamin D, niacin, folic acid,calcium, biotin, choline, potassium, zinc, copper
Beer Cookery - Grand Maui Tuna TeriyakiThe Beer Fox says, “This succulent tuna is dressed in a complex blend of Canadian sweetness with an exotic touch of the Pacific tropics. An elegant dish, requiring a minimum of preparation time.”
Selected Brew: McAuslan Apricot Ale - McAuslan Brewing Company, Montreal, Quebec, Canad
Style: Fruit Ale – Reddish Gold in color – An intense apricot flavor within an enticing blend of barley malts and malted wheat; a clean fruit finish.
4 ahi tuna steaks, boneless and skinless (1-inch thick)
2 tablespoons butter, melted
¼ C. granulated sugar
¼ C. teriyaki sauce
½ C. McAuslan Apricot Wheat Ale
¼ teaspoon ground ginger
1 papaya, peeled and seeded
1 pineapple, peeled and cored
2 teaspoons apricot marmalade
2 kirby cucumbers, unpeeled and sliced, for garnish
grape tomatoes, for garnish
In medium saucepan, blend together sugar, teriyaki sauce, McAuslan Apricot Wheat Ale, and ginger. Stirring continuously over medium-high heat, bring mixture to a boil. Continue boiling, stirring, until sugar is dissolved and mixture thickens and is reduced to about ½ cup. Keep warm over very low heat.Prepare tuna steaks by brushing each side with butter. Grill outdoors, 4-6 inches from hot hickory coals, for about 3 minutes. Turn and grill 3 minutes, or until tuna flakes with a fork.To serve, arrange tuna on platter. Glaze with warm McAuslan Apricot Ale sauce. Top with sliced papaya, pineapple and apricot marmalade. Garnish with cucumber slices and grape tomatoes.* Health Benefit: Rich in protein, vitamin A, B-complex vitamins, phosphorus, magnesium, iron, potassium
Cheers!
Beer Cookery - Honolulu Coconut CloudsThe Beer Fox says,” Sweet and simply divine, this after-dinner treat satiates the palate with a touch of tropical elegance.”
Recommended Brew: Morimoto Soba Signature Ale - Rogue Ales Brewery/Brewers on the BayNewport, Oregon USAStyle: Fruit / Vegetable Beer – Lightly hazy, amber body with voluminous white head – Aromas of citrus, wheat and yeast echo in flavors of light biscuit with lemon and orange whisperings.
2-2/3 C. shredded coconut
2/3 C. sugar
½ C flour
½ teaspoon salt
1 C. chopped almonds
4 egg whites
3 tablespoons Morimoto Soba Signature Ale
1 teaspoon almond extract
Preheat oven to 325 degrees.Combine dry ingredients. Add egg whites, Morimoto Soba Signature Ale and almond extract, stirring briskly to combine. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 325 degree oven for 20-25 minutes until lightly browned. Do not overbrown. Serve on the side of French Vanilla ice cream. Garnish with Hot fudge and mint leaves. * Health Benefit: Rich in protein, calcium, vitamin B-complex vitamins, vitamin E, phosphorus, magnesium, zinc, copper
Cheers!
Beer Cookery - Huckleberry n' Honey PancakesThe Beer Fox says, “Sweet, light, and versatile, these gems are a morning delight with fresh berries or as a solo masterpiece.”
Recommended Brew: Lang Creek Huckleberry N’ Honey Ale, Lang Creek Brewery, Marion, Montana USAStyle: Light-bodied Ale – Light straw in color – Delicate aroma and alluring flavor, suggestive of berry flavored marzipan, with bready malt backbone and tart wheat tinge; well attenuated with the characteristics of crystal champagne.
1-1/2 C. all-purpose flour
1 teaspoon salt
3 tablespoons sugar
1-3/4 teaspoons double-acting baking powder
2 whole eggs, separated
2 tablespoons olive oil or butter
18 oz. Lang Creek Huckleberry N’ Honey Ale
Sift together dry ingredients. Combine eggs yolks, olive oil and Lang Creek Huckleberry N’ Honey Ale. Blend in dry ingredients.Beat egg whites until stiff, but not dry. Fold into batter.Heat lightly greased griddle. Pour batter onto hot griddle. Bake until batter rises and the entire surface is dotted with holes. Turn and bake the second side.Serve hot. Enjoy the savory sweetness, either plain or dressed with your choice of fresh fruit, confectioners’ sugar, honey, or jam.
Variation: Add ½ C. fresh berries to batter.
* Health Benefit: Rich in complex carbohydrates and fiber, B-complex vitamins, vitamin E, vitamin K, vitamin P, choline, biotin, inositol
Beer Cookery - Katzenjammer Kielbasa n' KrautThe Beer Fox says, “Music, dancing, and revelry bring a touch of ‘New Year’s magic’ to a late Winter evening.”
Recommended Beer: Old Chub Scottish Style Ale - Oskar Blues Grill & Brewery, Lyons, Colorado, USA Style: Scottish Ale – Deep mahogany with ruby highlights – Richly malty with notes of fruit and chocolate and a mild bitterness for perfect balance.
5 lbs. kielbasa, cut into pieces
2-1/2 large cans (29 oz.) sauerkraut, well rinsed and drained
1 medium apple, cut in quarters with seeds removed
1/8 C. brown sugar
1 stick butter
12 oz. Old Chub Scottish-Style Ale
3 C. Water
1 teaspoon salt
½ teaspoon pepper
Place kielbasa in shallow pan and bake in oven for 1 hour.
At the same time, combine remaining ingredients in large Dutch oven. Stir to evenly distribute Old Chub Scottish Style Ale throughout. Simmer on low heat while kielbasa is baking. After 1 hour, remove kielbasa from oven, and transfer it to the simmering ingredients in Dutch oven. Continue to cook for 1-2 hours. Before serving, remove apple.
NOTE: For an added touch, serve with mashed potatoes and Rye Bread.
* Health Benefit: Rich in vitamin A, B-complex vitamins, vitamin C, protein, iron, magnesium, zinc, copper
Note: Turkey/Beef Kielbasa generally has a lower fat content, for those who adhere to a low cholesterol diet.
Cheers!
Beer Cookery - Kennetake Mushrooms PortobelloThe Beer Fox says,“Rich and savory mushroom stew – serve with your favorite crusty beer-bread and an ice cold brew.”
Recommended Brew: Tabernash Dunkel Weiss, Left Hand & Tabernash Brewing Co., Longmont, Colorado USAStyle: Dunkel Weizen – Dark walnut hue – The creamy malt character is balanced by mild clove spiciness and light fermented wheat, touched with an enticing caramel and chocolate subtlety.
2 lbs. beef cubes
2 tablespoons olive oil
¼ C. flour
2 cans golden mushroom soup
2 envelopes French Onion soup mix
12 oz. Tabernash Dunkel Weiss
3 lbs. fresh Portobello mushrooms, dicedFresh ground pepper, to taste
Coat beef cubes with flour. In large Dutch oven, evenly brown beef cubes on all sides in hot olive oil. Drain oil. Combine golden mushroom soup, French Onion soup mix and Tabernash Dunkel Weiss. Add to browned beef. Stir in diced mushrooms. Reduce heat to medium/low. Simmer for 2 hours or until meat is tender. Serve.
Note: You may substitute White, Shitake, or Crimini mushrooms for the Portobello; you may also try a combination of mushrooms for a wonderful flavor treat.
* Health Benefit: Rich in high quality protein, iron, zinc, B-complex vitamins, biotin, vitamin D, calcium
Beer Cookery - Lake Sinclair Jerk ChickenFresh from the Beer Fox Kitchen: “Juicy, tender chicken awakens your flavor buds with spicy warmth. All this with minimum work and maximum flavor!”
Lake Sinclair Jerk Chicken Recommended Brew: Jolly Scot Scottish Ale, Appalachian Brewing Company, Harrisburg, Pennsylvania USA Style: Scottish Ale – Deep Garnet color – A malty ale, touched with a bit of sweetness, with a medium-light mouth feel and light, dry finish.
3 to 3-1/2 lb. whole chicken
2 tablespoons Caribbean jerk seasoning
1 teaspoon dried thyme leaves
1 teaspoon poultry seasoning
½ teaspoon salt
2 tablespoons butter
6 oz. Jolly Scot Scottish Ale
1/3 cup heavy cream
1 tablespoon cornstarch
¼ C. water
Preheat 5-quart electric cooker to 375 degrees. Mix together Caribbean jerk seasoning, dried thyme, poultry seasoning, and salt. Rinse chicken. Pat dry. Rub chicken generously with seasoning mixture.In preheated cooker, melt butter. Add chicken to brown, turning for even color on all sides. Turn breast side up. Pour Jolly Scot Scottish Ale over chicken. Reduce heat to simmer. Cover and cook for 1 hour or until chicken is cooked through and no pink remains. Internal temperature with meat thermometer should be 180 degrees F. or higher.Stir in heavy cream. Dissolve cornstarch in water. Add to Jolly Scot sauce to thicken. Heat through and serve.
*Health Benefit: Rich in protein, B-complex vitamins, iron, zinc, pantothenic acid, vitamin F, vitamin K
Beer Cookery - Lina's Chilled Italian TrifleIn her best Italian accent, The Beer Fox says, “Rich and light, this chilled Italian dessert is fit for the Brewchef’s Hall of Fame - so special, you will want to reserve it for adults only.”
Recommended Brew: Yuengling Black & Tan, D. G. Yuengling & Son Inc., Pottsville, Pennsylvania USAStyle: Porter & Lager mix – Deep brown color with a tawny head – Smooth brew with a subtle caramel delicacy and light body; interesting, 18th Century English blend of Porter and Lager.
8 oz. cream cheese
1 C. confectioners’ sugar
1 teaspoon vanilla
½ teaspoon almond extract
8 oz. heavy whipping cream, whipped
48 ladyfingers
½ C. espresso
½ C. Yuengling Black & Tan
½ C. toasted almonds, sliced
¼ C. sweet dark chocolate, shaved and grated
5 maraschino cherries (optional, for garnish)
Mint leaves (optional, for garnish)
In mixing bowl, beat cream cheese until light and fluffy. Blend in confectioners’ sugar, vanilla, and almond extract. Gently fold in whipped heavy cream. Set aside.Arrange lady fingers in single layer on cookie pan. Bake in 350 degree oven for 6 minutes.Blend together espresso and Yuengling Black & Tan. Pour into shallow bowl. Very quickly and sparingly, dip top-side of each ladyfinger into the espresso/Yuengling mix. Arrange in single layer in 13” x 13” glass baking dish. Spread ½ inch cream cheese fluff over top. Dust with chocolate and almonds. End with second layer of dipped ladyfingers, cream cheese fluff, chocolate, and almonds. Chill for 1-1/2 to 2 hours.
ASSEMBLING NOTE: When dipping ladyfingers, dip the “crisped” side very quickly and sparingly. You want them to be flavorful, but not soggy.
GARNISHING NOTE: For an elegant touch, use cake decorator tube and tips to “dress up” top layer of cream cheese. Decorate with swirled mounds in the corners and center of dessert. Garnish with mint leaves and maraschino cherries.
* Health Benefit: Rich in calcium, vitamin B-complex vitamins, vitamin E, phosphorus, iron, magnesium, zinc, copper, chocolate activates endorphins in the brain.
Beer Cookery - Lindbergh's Coldtail ShrimpThe Beer Fox says, “This tasty appetizer is a treasure for any special occasion!”
Selected Brew: Snake River Pale Ale, Snake River Brewery, Jackson Hole, Wyoming USA Style: Pale Ale – Color glows of luminescent gold – The subtle aroma of spiced apples is blended with the tart and tangy taste of pine and citrus hops, with a nose of caramel malt sweetness.
1 lb. fresh shrimp
2 twelve oz. bottles Snake River Pale Ale
12 oz. water
1-1/2 tablespoons Old Bay Seasoning
1 teaspoon salt
1 jar cocktail sauce
Combine Snake River Pale Ale, water, Old Bay Seasoning and salt in 4-quart saucepan. Bring to boil. Add shrimp. Cook, covered, 4-8 minutes, until pink. Drain. Peel and de-vein. Serve with cocktail sauce.NOTE: Cooking time will vary with size of shrimp. Overcooking will cause shrimp to be tough and rubbery, so take care to cook “just until done.”
* Health Benefit: Rich in vitamin A, vitamin B6 and B12, biotin, choline, niacin, potassium, zinc
Cheers!
Beer Cookery - Marietta Valley Pepper SteakThe Beer Fox says, “A colorful, flavor-packed family dish, with meat and vegetables in a juicy sauce.”
Recommended Brew: Old Thumper ESA, The Shipyard Brewing Company, Portland, Maine USAStyle: Extra Special/Strong Bitter – Honey amber with burnished gold highlights – A complex blend of fruity esters with caramel malt profile, earthy and spiced, with a balance of citrus hop bitterness; leaves a satisfying toasted warmth.
1-1/2 lbs. beef round, with fat trimmed
¼ C. soy sauce
1 teaspoon minced garlic
1-1/2 teaspoons grated fresh ginger
¼ C. olive oil
1 C. green onion, sliced thin
1 C. red and green peppers, cut in lengthwise pieces
2 inner stalks celery, sliced thin
1-1/2 tablespoons cornstarch
6 oz. Old Thumper ESA
6 oz. water
2 tomatoes, cut into wedges
Cut beef across grain into thin strips, ¼ inch thick. Combine soy sauce, garlic, ginger, and 2 oz. Old Thumper ESA. Add beef slices, lightly toss, and set aside.In large skillet over medium high heat, sauté beef mixture in hot olive oil, tossing until browned. Reduce heat and simmer meat, covered, for 30 minutes. Return heat to medium high. Add onion, red and green peppers and celery. Stir fry, tossing lightly, about 10 minutes, or until vegetables are tender crisp. Mix together cornstarch, 4 oz. Old Thumper ESA, and water. Add to mixture. Stir and cook until thickened. Add tomatoes and heat until hot throughout.* Health Benefit: Rich in high quality protein, iron, zinc, vitamin A, B-complex vitamins, vitamin C
Cheers!
Beer Cookery - Mediterranean Paella MallorcaThe Beer Fox says, “A taste of the Balearic Islands creates waves of satisfying sensation on the tongue.”
Recommended Brew: Elysian Fields Pale Ale - Elysian Brewing Company, Seattle, Washington, USA Style: Pale Ale – Bronzed orange color with gorgeous off-white head – Sweet malts with biscuit-and-nut character form a solid backbone that balances the lightly citrus tone of domestic hops. The juicy profile goes well with seafood, poultry and light vegetables.
1 lb. mussels or clams in shells
½ lb. shrimp
2 C. cooked chicken, cut in 1-inch pieces
½ C. fresh crabmeat, cooked
½ lb. scallops
3 C. hot chicken stock
8 oz. Elysian Fields Pale Ale
2 tablespoons olive oil
1 clove garlic
2 C. saffron rice, uncooked
1 C. sugar snap peas
2 sweet red peppers, sliced
Preheat oven to 350 degrees.In large skillet, heat garlic briefly in hot olive oil. Remove garlic and discard. Sauté saffron rice in skillet until lightly browned. Stir in hot chicken stock. Add snap peas and sweet red peppers. Reduce heat, add Elysian Fields Pale Ale and simmer 15 minutes.Pull beards from mussels with a firm, quick motion. Scrub well and rinse mussels (or clams). Add a scant ¼ inch of water to 6 quart saucepan. Add mussels, scallops and shrimp. Rapidly bring to a boil. Reduce heat and steam for about 5 minutes, or until shells open. Drain. Discard any unopened mussels.In large casserole serving dish, arrange cooked saffron rice mixture. Mix in crabmeat and chicken pieces to evenly distribute. Arrange mussels, scallops and shrimp decoratively on top of saffron rice combination.Cover and bake in 350 degree oven for 15 minutes.
*Health Benefit: Rich in protein, vitamin A, B-complex vitamins, particularly niacin and vitamin B6, vitamin C, vitamin D, vitamin E, potassium, phosphorus, magnesium, zinc, copper, pantothenic acid
Cheers!
Beer Cookery - Mountain Stout Oatmeal CookiesThe Beer Fox says, “Sweet dreams and sugarplums lie ahead, with milk and cookies, just before bed.”
Recommended Brew: Buckeye Oatmeal Stout -Boston Beer Works - Fenway, Boston, Massachusetts USAStyle: Stout – Dark, velvety, ebony body – A rich, creamy head tops this rich, unfiltered stout, adding a smooth texture to the full-flavor of roasted malts and flaked oatmeal.
½ lb. butter
2/3 C. granulated sugar
2/3 C. firmly packed light brown sugar
1 egg
1 tablespoon molasses
3 tablespoons Buckeye Oatmeal Stout
1 teaspoon almond extract
1-1/2 C. flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
2 C. Quaker Oats, dry
1 C. chopped walnuts
¾ C. raisins
Preheat oven to 375 degrees.Sift together dry ingredients – flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside. Cream butter until light and fluffy. Add sugars. Beat until light. Blend in egg, molasses, Buckeye Oatmeal Stout, and almond extract. Alternately add dry ingredients and oatmeal. Fold in walnuts and raisins.Drop rounded spoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 9-11 minutes until done.
* Health Benefit: Rich in fiber, calcium, vitamin B-complex vitamins, phosphorus, iron, magnesium, zinc, copper
Cheers!
Beer Cookery - New Orleans Pecan PieThe Beer Fox says, “Delight in this festive holiday pie with huge, full-flavored pecans, enhanced with the unique elegance of a complex, finely crafted ale.”
Recommended Brew: Immort Ale - Dogfish Head Craft Brewery, Milton, Delaware USA Style: American Strong Ale – Violet ruby with creamy head – Deeply complex in character, this unique beer merges vanilla, malt and juniper with the faintest overtones of smoky oak.
10-inch unbaked pie shell
3 eggs
1 C. granulated sugar
2 tablespoons flour
4 oz. Immort Ale
½ C. light corn syrup
¼ C. honey
1 teaspoon vanilla
2 tablespoons butter, melted
1 C. pecans, chopped
¾ C. pecan halves
Preheat oven to 325 degrees.In large mixing bowl, beat eggs. Add sugar and flour. Beat until fluffy. Add Immort Ale, corn syrup, honey, vanilla, butter, and chopped pecans. Mix thoroughly to distribute ingredients evenly. Transfer into unbaked pie shell. Garnish top with pecan halves. Bake in 325 degree oven for 70 minutes, or until center is set and crust is lightly browned. Enjoy the rest of the bottle!
* Health Benefit: Rich in 19 vitamins and minerals, including vitamin A, vitamin B-complex vitamins, vitamin E, folic acid, phosphorus, iron, magnesium, zinc, copper, antioxidant properties
Cheers!
Beer Cookery - Portsmouth Crab ChowderThe Beer Fox says, “As a complement to this full-bodied chowder, add a crusty beer-bread and a hearty brew!”
Recommended Brew: Burning River Pale Ale, Great Lakes Brewing Co., Cleveland, Ohio USAStyle: American Pale Ale - Hazy golden-orange with a frothy chalk-white head – Light flavors of malt rise up through the hoppy flavors of grapefruit citrus and pine tones; leaves a dry finish.
8 oz. cooked crabmeat
2 tablespoons olive oil
8 oz. mushrooms, sliced thin1 small onion, finely chopped
1 teaspoon Old Bay seasoning
2 C. broccoli florets, chopped
1 red bell pepper, seeded and diced
1-1/2 C. chicken broth
8 oz. Burning River Pale Ale
1-1/2 C. milk
2 - 8.5 oz. cans creamed corn
3 C. Uncle Ben’s long-grained white rice, cooked
Dash of salt
Fresh ground pepper
2 tablespoons butter
In 5-quart saucepan, heat oil over medium-high heat. Saute onion, mushrooms, bell pepper and Old Bay seasoning until lightly browned. Add broccoli. Stir-fry, tossing lightly, for 4 minutes until just tender. Stir in chicken broth, Burning River Pale Ale, milk and creamed corn. Heat through, but do not boil. Blend in crabmeat and rice. Again, heat through, but do not boil. Season with salt and fresh ground pepper, to taste. Add 2 tablespoons butter. Stir to blend through.
* Health Benefit: Rich in vitamin A, vitamin C, vitamin D, vitamin B6 and B12, biotin, niacin, potassium, zinc, fiber, folic acid, calcium, magnesium, iron
Cheers!
Beer Cookery - Roanoke River Barbecued PorkThe Beer Fox says, “Oven-baked and shredded pork tenderloin takes center stage at a spring or summer festival.”
Recommended Brew: Sweetwater 420 Extra Pale Ale, Sweetwater Brewing Company, Atlanta, Georgia USAStyle: American Pale Ale – Golden in color – Crisp, hoppy character, a trifle spicy, yet mellow, with a whisper of lemony-peach fruit sweetness and a clean and refreshing finish.
2 pork tenderloins, 1 lb. each
2 medium onions, chopped
3 tablespoons butter
2 C. catsup
12 oz. Sweetwater 420 Extra Pale Ale
1/3 C. firmly packed brown sugar
2 teaspoons lemon juice
2 teaspoons dry mustard
1 teaspoon salt
¼ teaspoon white pepper
1 tablespoon Worcestershire sauce
½ envelope dry onion soup mix
2 envelopes beef bullion
1/8 teaspoon blackening
Arrange pork tenderloins in shallow baking pan. Lightly salt and pepper. Add a scant ¼ c. water to pan. Cover with foil and bake in 325 degree oven 1 hour, 15 minutes. Remove from pan. Shred pork.In large skillet, lightly brown onion in butter. Add catsup,Sweetwater 420 Extra Pale Ale, brown sugar, lemon juice, dry mustard, salt, pepper, Worcestershire sauce, onion soup mix, beef bullion, and blackening. Simmer, covered, over low heat for ½ hour. Add shredded pork. Simmer additional 30 minutes. Serve on toasted hamburger buns.
* Health Benefit: Rich in zinc, high quality protein, iron
Beer Cookery - Rockwell Pheasant 'n CremeThe Beer Fox says, “Tasty bits of herb-seasoned pheasant, drizzled in a creamy sauce, greet your taste buds in a grand feast. Rock Cornish Game Hen may be substituted for pheasant, if desired.”
Recommended Brew: Trois Pistoles, Unibroue, Inc., Chambly, Quebec CanadaStyle: Belgian Strong Dark Ale – Rich Walnut in color – Well-balanced, fully-matured flavorful brew, with superb aroma of strawberry esters and blueberry tartness with cappuccino overtones for a sexy, sweet, memorable finish.
2 pheasants, cut into pieces
¼ cup olive oil
½ teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
½ teaspoon Caribbean Jerk Seasoning
1 medium onion, chopped
1 C. fresh mushroom caps
1 (10-3/4 oz.) can golden mushroom soup
4 oz. Trois Pistoles
4 oz. water
½ C. sour cream
Fresh parsley, for garnish
In Dutch Oven, brown pheasant pieces and onion in hot oil. Sprinkle with salt, pepper, and paprika. Combine Chicken seasoning, mushroom caps, mushroom soup, Trois Pistoles, and water. Pour over pheasant. Allow to simmer, covered, for 1 ½ hours until tender. Remove pheasant. Gradually add sour cream to liquid. Stir constantly until blended and thickened. Do not boil mixture.
To serve, pour cream over pheasant.
Note: Serve surrounded by wild rice garnished with fresh parsley. If desired, substitute Rock Cornish game hen for pheasant
Health Benefit: Rich in protein, B-complex vitamins, vitamin C, phosphorus, iron, zinc
Beer Cookery - Seattle Style Apple Glazed ChickenThe Beer Fox says, “Mouth-watering with a touch of sweetness, this juicy barbecued delight is a pleasure to the palate as a main dish!”
Recommended Brew: Dead Guy Ale, Rogue Brewery, Newport, Oregon USAStyle: Maibock /Helles Bock – Deep copper red sparkler – Pronounced maltiness with fruit tones and bitter-sweet hops.
3 lbs. chicken pieces
vegetable oil
salt and pepper (to taste)
1 six-ounce can frozen apple juice, thawed
½ C. brown sugar
¼ C. catsup
6 ounces Dead Guy Ale
½ teaspoon sage
2-1/2 teaspoons poultry seasoning
1/8 teaspoon Tabasco
Brush chicken with vegetable oil. Sprinkle with salt and pepper.Combine apple juice, brown sugar, catsup, Dead Guy Ale, sage, poultry seasoning and Tabasco. Heat until sugar dissolves. Brush chicken with glaze, and grill over hot embers of hickory chips and charcoal. Continue to turn chicken, brushing frequently with Dead Guy glaze until thoroughly cooked.
NOTE: Chicken should not be pink inside when fully cooked.
* Health Benefit: Rich in protein, B-complex vitamins, vitamin C, phosphorus, iron, zinc
Beer Cookery - Seneca Falls Stir FryThe Beer Fox says, “This is a superb light dish, dressed with a creamy sauce and seductive character!
Recommended Brew: Rare Vos, Brewery Ommegang, Cooperstown, New York USAStyle: Belgian Pale Ale – Honey Amber in color – Cinnamon, coriander and Indian spices merge with sweet malts and dry, fruity blends of peach and tangerine. A magnificent dessert beer that is alive with flavor!
½ C. Miracle Whip
1 tablespoon soy sauce
½ teaspoon ground ginger
¼ teaspoon crushed red peppers
4 oz. Rare Vos
2 tablespoons oil
3 chicken breast halves, skinned, boned, cut into strips
1 C. broccoli
1 C. red pepper slices
1 C. carrot slices
1 clove garlic, minced
4 C. cooked rice
Stir together salad dressing, soy sauce, ginger, red peppers and Rare Vos. Set aside.Heat oil in large skillet or wok. Over medium high heat, stir fry chicken for 4 minutes.Add vegetables and garlic. Saute for 3-4 minutes, until lightly tender. Stir in salad dressing / Rare Vos mixture. Simmer for about 1 minute. Serve over rice.
* Health Benefit: Rich in protein, Vitamin A, B-complex vitamins, vitamin C, fiber, calcium, magnesium, folic acid, phosphorus, iron, zinc
Beer Cookery - Sharbot Lake Salmon SteakThe Beer Fox says,“Herb-dressed salmon, flavored with a masterful glaze of citrus and Canadian Belgian-style witbier!”
Recommended Brew: La Blanche de Chambly, Unibroue, Inc., Chambly, Quebec CanadaStyle: Witbier – Natural Champagne color, shaded with White – Complex Belgian style with hints of black Pepper, coriander and cloves and a clean citrus-breeze of lemon, orange and lime, sharp on the tongue, while smoothing toward the back of the throat. Highly seductive!
4 salmon steaks or 2 lbs. salmon filet
2 tablespoons butter, melted
1 tablespoon lemon juice
1 tablespoon Old Bay seasoning
1 teaspoon minced parsley
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon basil
Combine melted butter and lemon juice. Brush salmon with butter/lemon mixture. Combine Old Bay seasoning, parsley, basil, salt and pepper. Dust over salmon and refrigerate for 1 hour.
La Blanche Citrus Glaze:
¼ C. butter
½ C. firmly packed brown sugar
1 can frozen orange juice concentrate, thawed
½ C. La Blanche de Chambly
To prepare glaze: In small saucepan, melt butter. Add brown sugar and stir until blended. Add orange juice concentrate andLa Blanche de Chambly.
Preheat broiler. Brush prepared salmon with La Blanche Citrus Glaze. Broil 6 inches from heat for 8-10 minutes on each side, brushing often with additional glaze. Salmon is done when it flakes easily with fork.
To serve, pour additional glaze over salmon as a tangy sauce.
* Health Benefit: Rich in protein, omega-3 fatty acids, vitamin A, B-complex vitamins, vitamin C, calcium, phosphorus, magnesium, copper
Beer Cookery - Smoky Mountain SpareribsThe Beer Fox says, “A powerhouse punch of zesty flavors make these ribs a lip-smackin’ delight. Juicy aromas arouse the senses through this masterful blend of honey and ale.”
Recommended Brew: Reudrich’s Red Seal Ale, North Coast Brewing Company, Fort Bragg, California USAStyle: American Amber/Red Ale – Copper-red hazy sunset in color – Sweet caramel malt backbone and citrus bitter hops create a smooth, medium-bodied brew with a pure, full aroma.
8 lbs. Spareribs, cut into serving pieces
3 C. Reudrich’s Red Seal Ale
1 C. honey
1-1/2 tsp. dry mustard
2 teaspoons chili powder
2 teaspoons sage
1 tablespoon salt
2 tablespoons lemon juice
Place ribs in a large shallow pan. Blend Reudrich’s Red Seal Ale with the remaining ingredients and pour over ribs. Let stand in refrigerator 24 hours, turning at least once. Remove ribs from marinade. Reserve the liquid to use as a glaze in grilling. Weave ribs on a spit or long skewers, or place flat on the rack of a hot charcoal grill, about 4 inches from heat. Grill, turning frequently and brushing with marinade, until richly brown and glazed, about 1 hour 15 minutes.
* Health Benefit: Rich in zinc, high quality protein, iron
Beer Cookery - White Gold Maritime Seafood Cakes“Delicate, flavorful seafood, dressed with the distinctive flair of the Maritime Provinces, and sweetened with the light, fruity hand of a white-gold brew!”
Recommended Brew: Le Cheval Blanc Blanche, Brasseur RJ, Montreal, Quebec Canada
Style: Witbier – Hazy golden straw - Pillowy head of rocky white settles to a thin veil of delicate bubbles beneath a glowing gold body. Fruit flavors of apricot and peach mesh with coriander and citrus. A refreshing brew of sweet malt and spicy, peppery hops, with a touch of lemon zest in the finish.
1 lb. salt cod, soaked overnight – then boiled and cooked
2-3 lbs. Kennebec potatoes
1 C. Le Cheval Blanc Blanche
1 medium onion, finely chopped
1 egg, beaten
Pepper, freshly ground
1 C. flour
½ C. fine bread crumbs
¼ C. olive oil
Peel potatoes, cut into quarters. In 4-quart saucepan, boil potatoes in 1 C. Le Cheval Blanc Blanche and water to cover. Boil for 20 minutes. Drain and mash potatoes.Flake the cooked, salted cod. Blend together with mashed potatoes and chopped onion. Add the beaten egg and pepper to taste. Form into patties.Mix together flour and bread crumbs. Dredge formed patties in flour mixture. Heat olive oil in skillet. Fry patties 3-5 minutes on each side until golden brown. Serve.* Health Benefit: Rich in protein, B-complex vitamins, vitamin C, niacin, vitamin D, vitamin E, potassium, phosphorus, magnesium, copper
Cheers!
Beer Cookery - Witch's Brew Spice CakeThe Beer Fox says, “This golden spice cake has a rich, nutty flavor that warms your soul like a clear fall day in New England! This is, by far, the best spice cake you will ever eat!”
Recommended Brew: Golden Monkey - Victory Brewing Company, Downingtown, Pennsylvania, USAStyle: Tripel Ale – Sparkling Golden color – Bold, with a punch of spiced-fruit aroma; smooth, malt character with white head that dissipates to a light veil.
2/3 C. butter
1 C. brown sugar
¾ C. granulated sugar
2 eggs
2-1/4 C. flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
12 oz. Golden Monkey
½ C. chopped walnuts
½ C. golden raisins
Preheat oven to 350 degrees.Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Sift together dry ingredients – flour, baking powder, baking soda, salt, cinnamon and allspice.Add dry ingredients alternately with Golden Monkey, mixing thoroughly after each addition. Stir in walnuts and raisins. Pour into greased and floured bundt or tube pan.Bake in 350 degree oven for 55 minutes or until toothpick inserted into center comes out clean. Cool on rack. Turn out onto plate.
Serve with West Witch Hard Sauce.
For West Witch Hard Sauce:
beat ¼ C. butter until creamy.
Beat in 1-1/4 C. confectioners sugar,
1 egg yolk and
1 tablespoon orange blossom honey.
Heat in microwave oven for approximately 1 minute. Drizzle over cake.
* Health Benefit: Rich in fiber, folic acid, calcium, vitamin A, B-complex vitamins, vitamin C, vitamin E, vitamin F, vitamin K, calcium, iron, magnesium, zinc, phosphorus
Cheers!
Beer Cookery - Ye Olde Boston Veal BirdsThe Beer Fox says, “This tenderized veal in classic ale sauce is reminiscent of Olde English Inns and the hospitality that made them famous.”
Recommended Brew: Samuel Adams Boston Ale, Boston Beer Company, Boston Massachusetts USAStyle: American Pale Ale – Color has a deep garnet-amber glow with pristine clarity, much like a tropical sunset – Toasty, bready malt sweetness, with a complex blend of citrus bitterness, peppery spice and herbal, hoppy tones.
1-1/2 lbs. veal, sliced into 1 inch strips
½ can golden mushroom soup
2 teaspoons powdered beef bouillon
4 oz. Samuel Adams Boston Ale
2 oz water
2 tablespoons olive oil
Samuel Adams Dressing:1 bag herb seasoned bread crumbs
1 teaspoon dry minced onion
4 oz. country sausage, fully cooked, crumbled
1 egg
4 oz. Sam Adams Boston Ale, as needed
½ C. milk
Combine all dressing ingredients, adding liquid as needed, until mixture easily sticks together.
Pound veal with tenderizing hammer until double in size. Place shaped spoon-sized helping of dressing at one end of veal strip, rolling lengthwise and securing with a toothpick. Pan sear veal birds in hot oil, turning frequently - but gently - until golden brown.Combine mushroom soup, bouillon, Samuel Adams Boston Ale and water. Pour over veal. Bring just to boil, cover, and reduce heat. Simmer over low heat for 30 to 40 minutes.
* Health Benefit: Rich in zinc, high quality protein, iron
Cheers!
Beer Cookery : Party Food - Black Warrior MeatballsThe Beer Fox says, “Sweet & sour meatballs make a great addition for holiday entertaining.”
Type of beer used: Bavarian Bock – Dark Black Red in color – Gentle bitterness with a light, hoppy aroma and roasted malt flavor.
For Black Warrior meatballs:
2 lbs. ground sirloin
¾ C. crushed Ritz crackers
1 egg
1 small onion, finely chopped
¼ C Bleu cheese salad dressing
¼ C. Cherny Bock
In medium bowl, combine ground sirloin, crackers, egg, onion and salad dressing. Add Cherny Bock and mix well to evenly distribute ingredients throughout. Form into 1-1/2 inch balls. Microwave on high for 12 minutes, turning once during cycle. (Adjust time for your microwave)
For Sauce:
2 - 10 oz. bottles Sweet n’ Sour sauce
1 C. catsup
8 oz. Cherny Bock
½ C. firmly packed brown sugar
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon ground ginger
1 – 20 oz. can crushed pineapple, drained
In 5-6 quart saucepan, combine Sweet ‘n Sour sauce, catsup, Cherny Bock and brown sugar. Mix together cornstarch, salt and ground ginger. Blend dry ingredients into sweet ’n sour blend with a wire whisk. Cook over medium heat until thickened. Stir frequently.
Add meatballs and heat through. Gently fold in crushed pineapple. Serve warm.
Beer Cookery with Decadent Chocolate
Beer Cookery can open up a world of new tastes to the palate. Chocolate and beer is a magical blend that is unmatched throughout Cuisine-land. The rich and robust flavors of stout and porter raise these decadent desserts to heavenly heights.
Auntie Ellen’s Chocolatee Stout CheesecakeThe Beer Fox says, “The look is marble-ous; the flavour – heavenly smooth!”
Recommended Brew: Chocolate Stout - Rogue Ales, Newport, Oregon USAStyle: Chocolate Stout – Ebony in color – Mellow blend of oats, chocolate malts and exquisite chocolate is balanced with choice hops. The result is a rich beer with a bittersweet finish.
Graham Cracker Crust:
1 C. graham-cracker crumbs (from a 13-1/2 oz. pkg.)
1/8 C. granulated sugar
1/8 C firmly packed light brown sugar
½ C. finely chopped pecans4 tablespoons butter, melted
Combine graham-cracker crumbs, sugars and chopped pecans in a small bowl. Blend in melted butter. Press firmly into the bottom of a lightly greased 9-inch springform pan.Bake in 325 degree oven for 9 minutes. Cool and chill before filling.
Cheesecake:
8 oz. semi-sweet chocolate pieces
6 oz. Chocolate Stout
1-1/2 tablespoons espresso
3 eggs, separated
½ C. sugar
2 teaspoons vanilla extract
2 packets unflavored gelatin
4 oz. milk
3 tablespoons sugar (for egg whites)
16 oz. cream cheese
1 C. heavy whipping cream
Chocolate syrup, for garnish
In small saucepan over very low heat, melt chocolate pieces in 3 oz. Chocolate Stout and espresso. Remove from heat and allow to cool.Combine gelatin with milk.
Meanwhile, in top pan of double boiler, beat together egg yolks and 3 oz. Chocolate Stout. Add ½ C. sugar. Heat, stirring constantly, for 5 minutes. Remove from heat. Blend in vanilla extract and gelatin/milk mixture. Chill in refrigerator. Stir at 2 minute intervals.In large bowl, whip cream cheese until light and fluffy.
With hand-held electric mixer, beat whipping cream until light.
In separate bowl, beat egg whites until they form stiff peaks. Gradually add 3 tablespoons sugar, beating until very stiff.Blend gelatin mixture into whipped cream cheese. Gently fold in the sweetened egg whites. Fold in the whipped cream. Separate 1/3 of mixture into small bowl. Blend in chocolate mixture. Alternately pour white and chocolate mixtures into chilled crust. Lightly cut through batter with knife to marbleize. Chill overnight until firm. Remove from springform pan.
To serve. drizzle dessert plate with chocolate syrup in criss-cross pattern. Center cake slice on plate.
*Health Benefit: Rich in calcium, vitamin A, vitamin B-complex vitamins, vitamin E, iron, copper
Fudgilicious Porter CakeThe Beer Fox says, “Simple ingredients explode with flavor in one of grandma’s world class treats.”
Recommended Brew: Anchor Porter - Anchor Brewing Company, San Francisco, California USAStyle: Porter – Mahogany in color – Intense, rich and full-bodied, with a satisfying hint of chocolate malt, topped by a creamy, ample head.
8 tablespoons butter (1 stick)
1-1/4 C. granulated sugar
2 large eggs
1-1/2 C. flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
7 oz. Anchor Porter
2 oz. cocoa
Fudgilicious Icing:
4 oz. unsweetened bakers chocolate
2 tablespoons Anchor Porter
4 tablespoons butter
1-½ C. confectioners sugar
1 tablespoon milk
Preheat oven to 350 degrees. Grease and line two 9-inch square cake pans.Sift together dry ingredients – flour, salt, baking powder and baking soda. Set aside.With electric mixer, cream butter. Add sugar and beat until light and fluffy. Add eggs, one at a time, until well blended and light.Whisk cocoa into Anchor Porter. Alternately add cocoa/beer mixture and flour mixture to creamed blend, thoroughly mixing after each addition. Pour into two 9-inch prepared cake pans. Bake at 350 degrees for 35-40 minutes, or until toothpick inserted in center comes out clean.Cool thoroughly on wire rack.
To prepare icing, melt chocolate in 2 tablespoons Anchor Porter until smooth. Cool slightly. Cream butter. Blend creamed butter and confectioners sugar into chocolate mixture. Blend in milk. Lightly spread prepared icing between layers of cake. Cover top and sides with remaining icing.
* Health Benefit: Rich in calcium, vitamin A, vitamin B-complex vitamins, vitamin E, iron, copper
Enjoy!
Beer Fox Marinades for Outdoor Grilling - Three Winners !
It’s July – American Beer Month! What a great time to discover tips that add to your overall health, especially tips that elevate your favorite brew to the pinnacle of the food-chain pedestal. That lovely, coppery brew – glowing within your sweating mug - ready to quench a thirst or add zest to a gourmet meal!Recent studies by German food chemist Udo Pollmer indicate that soaking red or white meats in beer, before grilling, reduces the formation of cancer-causing HCA’s (heterocyclic amines), and actually prevents the formation of these compounds. In his book Lexikon der Populären Ernährungsirrtümer (or Dictionary of Popular Food/Nutrition Misbeliefs), Pollmer expunges the myths about beer being bad for your health, and exposes the benefits of marinating with beer and spices. One catch…the beer must be alcoholic.This is great news for those of us who delight in beer-based marinades for everything from steaks, dripping in their own juices, to shrimp kebobs or roasted veggies. The diversity of foods and international ingredients available to the enthusiastic chef – complete with red-and-white-striped apron – coupled with an orchestra of finely crafted brews, makes for a grilling experience that etches itself in your mind for two decades.
Below are three simple, yet zestful, marinades to set your grill in motion:
Ruckus MarinadeThe Beer Fox says: “For a taste that is different and exciting, try this as a marinade for red meats, zucchini or peppers. Then grill for a maximum flavor explosion!”
Recommended Brew: Saint Arnold Brown Ale, Saint Arnold Brewing Company, Houston, Texas USAStyle: English Brown Ale – Mid-tones of coppery amber – Sweet and spiced with caramel, toasty bread aroma.
16 oz. Saint Arnold Brown Ale
1 medium onion, sliced or chopped
1 tablespoon lemon peel, grated
1 tsp. ground sage
1 tsp. Cajun Spice
Combine all ingredients. Use non-metallic container. Marinade meat for 2-3 hours at room temperature, turning at half-hour intervals.
* Health Benefit: Rich in calcium, phosphorus, vitamin C
Orval Trappist Ale MarinadeThe Beer Fox says: “A lovely marinade that blends well with chicken, veal, seafood, and fresh vegetables. Be creative.”
Recommended Brew: Orval Trappist Ale, Brasserie D’Orval S.A., Florenville-Villers-devant-Orval, Belgium, Distributed by Merchant du Vin Corp., Tukwila, Washington USAStyle: Belgian Pale Ale – Hazy Sunset orange with rocky head – A firm body, this ale has profound hop bitterness and a fruity, complex bouquet of lemon zest, orange peel, apricot and fresh grass, with a peppery, dry finish.
¾ C. olive oil
6 oz. Orval Trappist Ale
3 tablespoons lemon juice
2 cloves garlic, split
¼ teaspoon thyme
1 tablespoon Old Bay seasoning
Combine olive oil, Orval Trappist Ale, lemon juice, garlic, thyme, Old Bay seasoning, scallops and mushrooms. Marinate 1-2 hours.
* Health Benefit: Rich in calcium, phosphorus, vitamin C, vitamin F, vitamin K
Pyramid MarinadeThe Beer Fox says: “The fruity flavors in this marinade blend best with poultry or white meats like pork and veal.”
Recommended Brew: Midas Touch Golden Elixir, Dogfish Head Craft Brewery, Milton, Delaware USAStyle: Ancient Ale – Hazy Golden Sunlight in color – Seductive aperitif with the presence of honey, grapes, saffron and barley that excites the palate, ending with a balance of light malt and hops.
1 -- 8 ounce bottle Wishbone Russian salad dressing
6 oz. Midas Touch Golden Elixir
1 envelope dry onion soup mix
1 C. apricot preserves
Combine Pyramid Marinade ingredients. Allow chicken or meat to marinate for 1 to 2 hours.
* Health Benefit: Rich in calcium, phosphorus, vitamin C, vitamin F, vitamin K, ironHappy grilling!Cheers!
Beer Lovers' Cookery Celebration - Dogtown Jambalaya
Looking for a delicious dish made with beer to "wow" your Super Bowl crowd or light your senses during "Mardi Gras Madness?" This sumptuous combination of flavors meets the excitement of the season as it dances on your palate in a samba of tasty sensations.
Dogtown JambalayaThe Beer Fox says, “A taste of New Orleans, this Cajun bake made with Magic Hat Fat Angel takes you right on down to the French Quarter!”
Recommended Brew: Magic Hat Fat Angel, Magic Hat Brewing Co., South Burlington, Vermont USAStyle: American Pale Ale – Honey in color with creamy ivory head – A lively ale with subtle overtones of citrusy hops that evenly match the sweetness of malt; leaves a satisfying velvet feel on the tongue, followed by a bold, dry finish.
12 slices bacon
1 medium onion, peeled and diced
1 large green pepper, seeded and diced
2-3 stalks celery, diced
1 clove garlic, minced
1 lb. ham (use thick ham slice), diced
2 C. Uncle Ben’s white rice, uncooked
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon cayenne
1/8 teaspoon Cajun spice
1 teaspoon Worcestershire sauce
1 can (16 oz.) tomatoes, diced
2 lbs. frozen raw shrimp, peeled and de-veined
12 oz. Fat Angel
2 C. boiling water
1 bay leaf
1 small green pepper, seeded and sliced in rings
fresh parsley
dash of paprika
In large skillet, sauté bacon until nearly crispy. To prepare as a garnish, before removing from skillet, twirl each in a curl using a fork, and secure with a toothpick. Allow to cool on absorbent paper towels.Using same skillet, sauté onion, peppers, celery and garlic in bacon drippings. Add diced ham. Drain fat and set aside.In 12-cup baking dish, combine rice, sugar, salt, cayenne, Cajun spice, Worcestershire sauce, and tomatoes. Separate shrimp in cold water for 1 minute, drain, and add to rice mixture. Combine sautéed vegetable/ham mixture. Slowly combine Fat Angel with boiling water. Add to baking dish and mix to thoroughly blend. Add bay leaf. Cover and bake in 350 degree oven for 1 hour, or until rice is tender and liquid is absorbed.To serve, remove bay leaf. Lightly fluff mixture and pull some shrimp to the top. Garnish with bacon curls, green pepper rings, fresh parsley, and paprika.
* Health Benefit: Rich in protein, vitamin A, B-complex vitamins, vitamin C, vitamin D, vitamin E, magnesium, zinc, copper, pantothenic acidEnjoy!
Beer Lovers' Cookery - Sugar Mama PecansYour best buddies and boodies are all geared up to celebrate the next big event, whether it's Monday Night Football, Saturday Night Hockey or a No-Reason Weekend Bash. Add Sugar-Mama Pecans as a little teaser to your best brew and pretzels!
Sugar-Mama Pecans
The Beer Fox says, “This sweet treat is a great go-together with pretzels and beer.
Selected Brew: Hop Hearty Ale: New Glarus Brewing Co., New Glarus, Wisconsin USA
Type: India Pale Ale – Amber in color – Aroma is intensely hoppy; flavors are rich in caramel tones; clean, bitter, and aromatic.
2 lbs. shelled pecans
4 tablespoons butter
1-1/2 C. firmly packed brown sugar
4 oz. Hop Hearty Ale
½ teaspoon salt
¼ teaspoon Tabasco sauce
¼ teaspoon cinnamon
Preheat oven to 350 degrees.
In small saucepan over low/medium heat, melt butter and brown sugar, stirring constantly. Add Hop Hearty Ale, salt, Tabasco sauce, and cinnamon. Stir in pecans to evenly coat.
Spread sugared pecans in a single layer on greased cookie sheet. Bake in 350 degree oven for 20 minutes. Watch pecans carefully. Do not allow mixture to smoke or burn.
Cool in single layer on buttered waxed paper.
* Health Benefit: Rich in 19 vitamins and minerals, including vitamin A, E, b-complex, folic acid, calcium, magnesium, phosphorus, and zinc. Also has antioxidant properties.
Enjoy!
Beer Fox recommends:
If you're looking for a poppin' great calendar for 2005, here's one for the beer enthusiast in you!
Elegant Beer Cookery - Rockville Bisque Made with ShrimpFor special occasions, it’s always a plus to have a reliable recipe or two that will knock-their-socks-off! Serve this creamy delight in a wide, low soup bowl, with silver charger underneath. Garnish with a sprig of parsley and a dash of paprika. Rockville Bisque
The Beer Fox says, “A touch of maerzen elevates this seductive, creamy blend to intoxicating levels for the shrimp lover in you. An award-winner!
Selected Brew: Foggy Bottom Lager from Olde Heurich Brewing Co., Washington, DC USA
Type: Marzen Lager – Amber in color – Even balance between barley and hops; malty, creamy and very smooth.
3-1/2 C. water
1-1/2 C. Foggy Bottom Lager
2 shallots, minced
2 teaspoons fresh thyme
2 bay leaves
1 clove roasted garlic
2 tablespoons Old Bay seasoning
1 teaspoon whole peppercorns
½ teaspoon lemon juice
3 lbs. shrimp, uncooked, peeled and de-veined
7 C. half and half
6 tablespoons butter
1 onion, chopped
½ teaspoon cayenne
1 teaspoon paprika
2 C. heavy cream
4 cloves roasted garlic
salt & pepper (to taste)
fresh chopped parsley (for garnish)
In large stock pot or Dutch oven, combine water, Foggy Bottom Lager, shallots, thyme, bay leaves, roasted garlic, Old Bay seasoning, peppercorns and lemon juice. Bring to boil, reduce heat, and simmer 40 minutes.Return to boil and add shrimp. Cook until just pink, 4-8 minutes. Strain out shrimp and spices. Continue to cook stock for 35-40 minutes to reduce stock to about 3 cups. Skim foam from top.In large skillet, heat butter over medium heat. Sauté onions until transparent. Add cayenne and paprika to blend flavors.In food processor, blend onion mixture, shrimp, roasted garlic and 1 cup half-and-half until smooth. Combine 6 C. half-and-half with stock. Heat to a simmer. Add puréed shrimp blend and heavy cream. Add salt and pepper to taste. Simmer for 8-10 minutes, until heated throughout.
NOTE: Heat through, but do not boil after heavy cream has been added.
Health Benefit: Rich in vitamin A, vitamin B6 and B12, vitamin D, biotin, niacin, potassium, zinc, folic acid, calcium, magnesium, iron
Grilling With Beer - Fat City Sausages 'n Outlaw SauceThe Beer Fox says, “Marinated sausages, perfectly dressed, for a steamy night around the grill!”
Recommended Brew: Rio Grande Elfego Bock, Rio Grande Brewing Company, Albuquerque, New Mexico USAStyle: Bock – Sparkling Copper Mahogany in color – Aroma of toasted Munich malt and a touch of woodsy hops, with light flavors of sweet caramel and chocolate.
Recommended Specialty Mustard: Sierra Nevada Porter & Spicy Brown Mustard, Sierra Nevada Brewing Company, Chico, California USA Porter & Spicy Brown Mustard – Deep Yellow Ochre – The sweetness of deep-roasted barley malts, with hints of toffee, produce a complex, rich and smooth elegance within a mustard base of exotic spices.
Fat City Sausages:
3 lbs. variety sausage - bratwurst, Italian, knackwurst, turkey, or chicken)
Elfego Bock Marinade:
4-1/2 C. Rio Grande Elfego Bock
1 medium onion, chopped
1 tablespoon Chinese parsley
pinch of fresh ground pepper
In large skillet or Dutch Oven, steam sausages, covered, in a scant ¼” water for 20 minutes. Drain.Mix together Rio Grande Elfego Bock, onion, Chinese parsley, and fresh ground pepper, as a marinade. Arrange steamed sausages in non-metallic baking dish.
Cover with marinade. Store in refrigerator overnight.
After marinating, remove from marinade and place on rack of a hot charcoal grill, 4 inches from heat. Grill, turning frequently and brushing with marinade, until sausages are browned on all sides and heated through.
Serve with Outlaw Sauce:
2 tablespoons olive oil
1 tablespoon minced shallots
½ teaspoon dried minced garlic
6 oz. Rio Grande Elfego Bock
1 C. Sierra Nevada Porter & Spicy Brown Mustard
1/8 C. lemon juice
pinch of salt
Sauté shallots and garlic in olive oil until fragrant, about 1 minute. Add Elfego Bock. Boil and simmer 1 minute. Add Sierra Nevada Porter & Spicy Brown Mustard, lemon juice and salt. Blend well and heat through. Serve with Fat City Sausages.
* Health Benefit: Rich in zinc, high quality protein, iron, vitamin A
The Old World Art of Breadmaking with Beer - Part I
Consider the time-honored art of bread-making. If you’ve never experienced the joy of making bread, grab your feather pillow and join me in the kitchen. What better way to learn about kneading bread, than to practice the motions before the event?You may wish to plan a field trip to your local beer market, too. Take along a sizable basket, gathering crisp
Wheat Beers and
Hefeweisens along the way. No properly trained bread chef would consider crafting a loaf without the yeasty boldness of a well-blended brew. Wheat beers produce crisp, light flavors in bread. They add a moist richness not found in mass-produced loaves. The alchemy between beer and bakers’ ingredients continue to develop additional flavors for two or three days after baking, if your loaf lasts that long.Wheat and Hefeweisen styles of beer are ideal for premier breadmaking. These beers are pale straw to deep sunset in color. Many are unfiltered, producing a misty sunrise glow due to the high protein content in the wheat. The head is characteristically creamy and long-lasting, like a seductive night in dreamland. They whisper with the delicacy of citrus esters and cloves. The German style Weissbier may have soft hints of banana. A fluffy mouth-feel is followed by a surprisingly crisp finish. This style is so light to moderately hopped that the usual bitterness found in other styles of beer is non-existent in the wheats.Since wheat beer is full of gums and glutens, it creates bread with a dense, elastic texture, whereas beer made without a hefty proportion of wheat may produce bread of a dry, crumbly quality. The enormously refreshing quality of wheat beer lingers in the air throughout the kneading and baking process. Wheat beer was originally developed in Europe as a quenching alternative for the warm summer months. Although the German Hefeweisen or Weissbier,
Belgian Witbier and American Wheat styles differ in the yeasts and spices used, they all tend to have the consistent fresh qualities of slight tartness and are crisply brisk.The yeast in the beer will help the bread to rise, but the addition of active dry yeast is still necessary. When making your bread, you will want to combine a small portion of flour with sugar, salt and dry yeast before adding any warmed liquid. Yeast is delicate and needs to be protected from sudden or extreme temperatures. This “insulation” within the flour and sugar mixture will serve as ample protection.Your recipe will have various liquids that need to be blended and warmed between 120 and 130 degrees. These liquids may include combinations of wheat beer, milk and butter - or variations of these with the additions of cottage cheese, corn syrup or molasses. You will then need to beat this blend with an electric mixer for 2 minutes to activate the gluten, giving your bread body and elasticity. The remaining flour is stirred in by hand. Your next step in this traditional process is kneading the dough. If you practice with your pillow, you will firmly grasp the edges and draw them into the center, pressing with your knuckles or the heel of your hands. Continue to turn the pillow a quarter of the way, manipulating and fluffing until it is well puffed. When you feel comfortable with your technique, place the dough on a clean, floured surface and knead in the same manner that you used on your pillow, dusting the dough with flour as necessary to prevent any sticking. The recipe will usually specify how long to knead, varying from 4 to 10 minutes. Now place the dough in a well-greased bowl, lightly grease the top of the dough, cover with a linen towel, and let rise in an 80 to 85 degree area until doubled in size. If quick-rising yeast is used, this will generally take from 1 to 1-1/2 hours. Punch down the dough and shape as desired. Cover and let rise or about 45 minutes. Bake for the specified time until a golden brown. Meanwhile, relax with a sparkling glass of Hefeweisen, knowing that it is well deserved.During this process you will experience the joy of aromatic yeasts and sparkling wheat beer filling the air. The wonder of this old-world process will bring your family and visitors to the kitchen in curious parade. They will linger about, unconsciously inhaling the sweet aromas, excited anticipation painted upon their faces. Bread-making by hand is so rare a talent, that the wonder of such an artful event will be remembered long after the loaves have been consumed.
The Old World Art of Breadmaking with Beer - Part II
By now, I am sure your feather pillow is fluffed and puffy from all the kneading you have done in anticipation of your bread-making day. You have your beautiful Hefeweizen, and have tested several glasses to be sure of its freshness and quality. You are feeling happy and “loose,” ready for some culinary fun.
As “The Beer Fox,” my recommendation for today is Wisconsin Dells Wheat Bread, made with Berghoff Hefe-Weisen brewed by Joseph Huber Brewing Company in Monroe, Wisconsin. This is a satisfying wheat bread with beautiful texture and home-grown flavor.
Berghoff Hefe-weisen is an unfiltered wheat beer. It has the look of cloudy golden mist, like a sunrise over the ocean. It is light and well-balanced, with a hint of cloves and exotic spices.
Wisconsin Dells Wheat Bread2 C. bread flour
2 pkgs. quick-rising active dry yeast
2 teaspoons salt
2 C. Berghoff Hefe-Weisen, heated to 120-130 degrees
¼ C. molasses
1 tablespoon honey
¼ C. butter
4 to 4-1/2 C. whole wheat flour
In large bowl, combine bread flour, yeast, and salt. Add Berghoff Hefe-Weisen, molasses, honey and butter. Beat with electric mixer for two minutes. By hand, blend in whole wheat flour, forming a stiff dough. Hand knead on a floured surface for about 5 minutes, until dough is smooth and elastic. Place in greased bowl, grease top of bread, and cover with a linen towel. Let rise in a warm place for about 1 hour, until dough has doubled in size.
Punch down dough and cut in half. Generously grease two 9” x 5” loaf pans. Form dough into two loaves, and place in prepared pans. Cover with towel, and allow to rise in a warm place for about 45 minutes. When loaves have doubled in size, bake in 350 degree oven for 45 to 50 minutes, or until golden in color. Brush tops with butter while still warm. Remove from pans and enjoy!
