Tag: Dessert

  
Winter Beer Stollen Cooking with Beer by

Modify a recipe for stollen, a traditional German holiday bread, with ingredients like raisins soaked in rum barrel-aged Stout or Eisbock-soaked dried fruit.

Homemade Marshmallows with Pumpkin Ale Cooking with Beer by

From hot chocolate to sweet potato casserole, fluffy marshmallows made with pumpkin ale add a festive touch to a multitude of holiday dishes.

Chocolate Trio: 3 Pairings Table Mates by

Chocolatier David Briggs, known for incorporating savory ingredients like bacon, Parmesan, and olive oil into his bittersweet confections, pairs sweets with a tart wheat, an Imperial IPA, and a Flanders Brown Ale.

Cooking with Stout: Marinades, Beans, and Dessert Cooking with Beer by

Learn to layer Stout’s smoky, roasty flavors with recipes for a zesty citrus marinade, an earthy ham and bean side dish, and a savory blackberry jam.

Beer-Soaked English Trifle Cooking with Beer by

Create a tempting English Trifle by layering malted sponge cake, beer pastry cream, fresh fruit, and jam or jelly flavored with your favorite beer.

Hopped Strawberry Shortcake with Witbier Curd Cooking with Beer by

Barley flour, hopped strawberries, and Witbier curd boost the flavor in strawberry shortcake without sacrificing the classic dessert’s nostalgia factor.

Beer Doughnuts: Beignets and Zeppole Cooking with Beer by

These decadent Italian and New Orleans-inspired doughnuts take on the character of English Brown Ale, Belgian Quad, or Russian Imperial Stout.

Baking with Beer: Orange Marmalade and Persimmon Spiced Ale Cakes Cooking with Beer by

Winter is full of many gatherings that call for celebration, so why not bake a beer cake? These seasonally inspired recipes will bring surprising, beer-inspired flavor combinations to any holiday feast, New Year’s Eve party, or even a bottle share.

Chocolate Chip Cookies: 3 Pairings Table Mates by

Jonathan Bender, author of the new baking and pairing cookbook Cookies & Beer, shares his picks to pair with vanilla brown butter-infused chocolate chip cookies.

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.

Celebrate with Cake BYOB by

Cake is a mixture of wheat flour, sugar, flavorings, eggs and butter. The last two ingredients contain copious fats that make it a complicated beer additive. Yet to brew a true chocolate cake beer, one must have chocolate cake.

Coffee Milk Stout Custard Cake Cooking with Beer by

This dessert is one of a kind. The top layer has the look and texture of a brownie, the inside has the mouthfeel of a moist cake and the bottom is rich and creamy, much like a thick custard or pudding.

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.

Irish Stout-Inspired Desserts Cooking with Beer by

These three base recipes—Chocolate Irish Stout Cake, Bailey’s Irish Cream Pastry Cream and a Smoked Salted Caramel Sauce with Irish Whiskey—can be used interchangeably to create a multitude of dessert options.

Christmas Puddings à la Bière Cuisine Cooking with Beer by

In these holiday pudding recipes, Imperial Stout enhances the flavors of dried fruit in a Medieval English-style figgy pudding, while a Winter Warmer adds notes of malt, toffee, and caramel to traditional tapioca.

Thanksgiving Dessert Reimagined: Barleywine Pumpkin Pie Cooking with Beer by

What would Thanksgiving be without pumpkin pie? Here, a bourbon pie crust adds complexity, while mixing crème fraîche with an English-style Barleywine adds a touch of sweet and sour to the pumpkin.

Beer Strudel: Sweet, Savory, and Super Tasty Cooking with Beer by

When made with beer, a strudel’s tender, flaky and super-tasty dough can become a wonderful meal. There are endless combinations of fillings and flavors that can be tried, but here are two recipes to try during Oktoberfest.

Mexican-Style Paletas Cooking with Beer by

What’s better than an ice-cold beer on a hot summer day? A frozen beersicle. Start with an IPA, a Sour, a Porter or a Stout, add ripe fruit or cocoa nibs, maybe some coconut milk, cream, and a touch of sweetener, and you have Paletas.

Beer Pancakes Cooking with Beer by

These three beer pancake recipes would make wonderful centerpieces for a weekend brunch, but they’re just as appropriate served for dessert or as a special breakfast for dinner.

Gingerbread Oatmeal Stout Coffeecake and Noël Bread Cooking with Beer by

Noël Bread and Gingerbread Oatmeal Stout Coffeecake, two easy-to-bake breakfast treats will delight one and all, maybe even becoming one of your family’s holiday traditions.

Beer Pie Cooking with Beer by

Using the beer as an ingredient in the creation of these two pies was the goal. The result? Some of the best pie I have ever had.

Creole Cuisine: Going to the Beer Bayou Cooking with Beer by

Red beans and rice is a staple of the Creole kitchen that can be served as a side dish or a main course. This version uses a Porter pork stock to cook the beans, and it’s served over a slightly bitter IPA rice. To make this an entrée, add Barrel Wood-Smoked Quail on top.

Recipes from the Toronado Belgian Beer Dinner Cooking with Beer by

Four years ago, I was asked to create a menu for San Francisco’s Toronado, to showcase the cuisine of Belgium. Here are three recipes from this year’s Belgian Beer Dinner.