Tag: Cooking

Mediterranean Stuffed Leg of Lamb in a Stout Marinade Cooking with Beer by

A Stout-based marinade brings Mediterranean flavor to a stuffed leg of lamb, while a citrusy IPA dressing brightens a cous cous salad.

Decadent Crab Sandwich for Two Cooking with Beer by

Improve on the typical crab sandwich by using a recipe with crab with Orval and leeks for the filling and adding bacon and potato chips.

Indulging in Crab with Orval and Leeks Cooking with Beer by

Make crab meat even more decadent by combining it with Orval, white miso and leeks and using it in crab cakes, a pasta sauce, or as a topping on a roasted salmon filet.

Kornmjölsgröt: Barley Porridge with Red Lager Cooking with Beer by

This oat porridge alternative can be eaten as is or served with various toppings, like a sour cream maple sauce or a honey-flavored whipping cream with tart dried cherries and cacao nibs.

Viking-Style Chicken Stew with Beer Cooking with Beer by

Doppelbock or Smoked Porter add flavor to Viking-inspired winter dishes like a hearty stew with chicken, root vegetables, and mushrooms.

Holiday Beer Fudge Cooking with Beer by

Beers like Founders Breakfast Stout and Short’s Bellaire Brown Ale enhance these recipes for fudge, a perfect make-ahead dessert that travels easily, shares well and can be quickly placed on a candy dish for impromptu gatherings.

Holiday Goose with Dried Cherry Quadrupel Sauce Cooking with Beer by

The rich meaty flavor of goose is well complemented by dried fruits like cherries, figs, and apricots. A Belgian-style Quadrupel mimics these flavors and the poultry benefits from using a beer injection to infuse flavor deep into the meat—marinating it from the inside out.

German Spätzle with Beer Cheese Sauce Cooking with Beer by

Whether you spell it spätzle or spaetzle, this German noodle or dumpling is a perfect accompaniment to classic dishes like Sauerbraten, Rindsrouladen and other dishes served with a sauce or gravy. This substitute for potatoes or rice can also be found in Austrian cuisine.

Croquettes From Around the World Part 3 Cooking with Beer by

These South American croquettes differ from those in other countries, as the coating is made with stock leftover from cooking the protein filling that’s incorporated with flour, salt and fat, much like a pâte à choux (a dough used to make sweet cream puffs, éclairs and savory cheesy gougères).

Summer Salads with Beer Dressings Cooking with Beer by

With summer’s long days and short nights, gardens pop with its colorful, flavorful bounty. Vegan and designed with nutrition and wellness in mind, these two salads are easy to make ahead for an outdoor picnic, potluck, or camping retreat.

Croquettes From Around the World Part 2 Cooking with Beer by

Continuing a thematic journey of perfect fried bar snacks from around the world, this recipe features a Belgian-style croquette. Here we use a different technique to create the filling and coating for the final croquette.

Croquettes From Around the World Part 1 Cooking with Beer by

When was the last time you had a croquette? You know, those delicious fried balls of breaded goodness? Most cuisines have a fried appetizer that falls into this category but in the US, we don’t see croquettes on the menu too often. The tater tot is the closest relative.

Beer and Camping Cooking with Beer by

Canned beer is more flexible for outdoor activities where bottles have never been a good idea due to their weight and the danger of broken glass. So here are several recipes, all using canned beer, which are perfect for that long weekend trip to your favorite camping spot.

Chinese Hot Pot with Beer Broth Cooking with Beer by

In Chinese-style hot pot (similar to Japanese shabu shabu or Mongolian hot pot) piping hot broth in a communal cooking vessel is used to cook vegetables, meats and seafood with the goal of sharing ideas and flavors with friends and family around the table.

Turkish Köfte with Stout or IPA Cooking with Beer by

Combine lamb with roasty Stout, cumin, parsley and sumac to create a delicious main course, or substitute Stout for a citrusy IPA in chicken and turkey köfte.

Tasso Beer-Brined Pig Head Gumbo Cooking with Beer by

Gumbo is more than a stew and full of history and Louisiana culture. Its origins are a mixing pot—some of the technique is French, its seasoning and flavors hail from Africa and Spain and its vegetables from the South—combining to create an unmistakable dish that varies from family to family.

Winter Beer Soups Cooking with Beer by

The liquid that makes up the base of any soup comes from water or stock. Adding the right beer can enhance a soup’s flavor profile while the alcohol works to infuse the flavors across the palate.

New Year’s Eve Beer Bash Cooking with Beer by

Liver mousse is an easy-to-make, relatively inexpensive appetizer that can feed a crowd. Try one of these recipes for a Dubbel Prune Mousse or Stout Mushroom Mousse.

Oaxacan-Style Thanksgiving with Help from Brown Ale Cooking with Beer by

Oaxacan cuisine abounds with chilies, chocolate and other flavors. These two recipes takes advantage of Brown Ale’s melanoidin-rich malt bill to enhance the flavors from this Mexican region.

Cooking with Beer in the Austrian Kitchen Cooking with Beer by

Rustic cuisine that has been around for centuries, these Austrian dishes are rich in heritage, and have a soul-satisfying taste that evokes great-grandmother’s kitchen. These interpretations of Old World recipes will warm the house, take off any chill, and pair perfectly with a variety of beers.

Let Them Drink Cake Innovation by

Like soups, sauces and bread, beer in cake is a classic combination—its flavor adds depth to many cake recipes. The dry cake mixes from PubCakes are designed to be simple enough for anyone to make their own beer-infused cake or batch of cupcakes.

Linzer Torte: 4 Variations Made with Bock Cooking with Beer by

Four variations of the traditional Austrian dessert, the Linzer Torte, incorporate an Eisbock, a Doppelbock, a Weizenbock and a Bock with fruits like apricots, cherries, figs, and prunes.

A Taste of Brazil with a Splash of Beer Cooking with Beer by

Its location near the equator, the amount of sun, and the length of its seasons make Brazil rich in fruits, vegetables, herbs and spices. Brazilian ingredients are fairly easy to acquire and these dishes pair wonderfully with many types of beer.

Improving the Greek Gyro with Beer Cooking with Beer by

IPA adds a touch of bitterness and accentuates the gyro meat’s herb mix, while a Brown Ale increases the melanoidin malt complexity. A Stout gives the lamb flavor more depth.