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We are featuring Cooking with Beer recipes this  month

 

 

 

French Onion Soup with beer


 
serves six
 

INGREDIENTS

  • 1/3 cup butter
  • 10 onions, peeled and thinly sliced
  • 2 cloves garlic, crushed
  • 1 (12 fluid ounce) can or bottle beer
  • 1 quart beef broth
  • 1/2 teaspoon dry mustard
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 6 slices French bread, toasted
  • 3 cups shredded Gruyere cheese

DIRECTIONS

  1. In a large saucepan over medium heat, melt butter. Stir and cook onions in butter until golden brown, 15 minutes.
  2. Stir in the garlic and cook 1 minute. Pour in the beer and beef broth and season with mustard, thyme, black pepper and the bay leaf. Bring to a boil, then reduce heat, cover and simmer 30 minutes.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Remove bay leaf from soup and ladle soup into a large casserole or individual ovenproof bowls, leaving about 1 inch of room at the top of the dish or dishes. Float slices of toasted bread on the soup and pile generously with Gruyere.
  5. Bake in preheated oven 10 minutes, until cheese is lightly browned and bubbly.

 
 
 
 
Herbal Shrimp Delight with Beer Sauce
 
 
 

INGREDIENTS

  • 1 cup chopped fresh basil
  • 1 cup chopped fresh oregano
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh spinach
  • 1 cup chopped romaine lettuce
  • 5 tablespoons olive oil, divided
  • 1 teaspoon white wine
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water
  • 1 small onion, chopped
  • 1 green onion, chopped
  • 5 cloves garlic, peeled and minced
  • 1 tomato, diced
  • 1 cup Mexican beer
  • 1 tablespoon fresh lime juice
  • 1 pound jumbo shrimp, peeled and deveined
  • salt and pepper to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • freshly ground black pepper to taste DIRECTIONS
  1. In a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine.
  2. In a small bowl, blend the flour and water to a paste.
  3. Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp.
  4. Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque.
  5. Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper

 

Beer butt Chicken

This method involves placing a can of liquid up into the cavity of the chicken, then roasting. The liquid inside the can boils forcing flavor up and through the meat. Try experimenting with various fruit juices in the can instead of beer. Tomato paste cans work for cornish hens. You can purchase can stands to make the bird more stable. This method may also be used in the oven, but do not attempt to smoke food indoors.

Ingredients:

* 1 can (12 ounces) beer
* 1 chicken (31/2 to 4 pounds)
* 2 tablespoons All-Purpose Barbecue Rub or your favorite commercial rub
* 2 teaspoons vegetable oil

Preparation:
You’ll also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained.

Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1-1/2 teaspoons of rub into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.

Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.

Tuck the tips of the wings behind the chicken’s back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1-1/4 to 1-1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.


Cherry Beer Cake

The beer gives a richness to this surprisingly light cake. Maraschino cherries line the bottom of the Bundt pan with the batter poured on top, creating a cherry upside-down cake. The icing is also made with beer, but you’d never know it by taste.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:

* 3/4 cup (about) maraschino cherries, divided use
* 2 cups all-purpose flour, sifted
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 4 eggs, at room temperature
* 2 cups granulated sugar
* 2 teaspoons pure vanilla extract
* 2 Tablespoons butter, melted
* 1 cup cherry wheat beer (see Note), plus 2 Tablespoons (divided use)
* 1 cup confectioners’ sugar (powdered sugar)

Preparation:
Preheat oven to 375 degrees F. Grease and flour a Bundt cake pan. Cut about 16 of the cherries in half lengthwise and arrange them in the bottom and up the sides of each of the small channels in the bundt pan. You should have 8 evenly-spaced rows in spokes going outward from the center tube. Chop enough of the remaining cherries to make 1/4 cup, squeeze dry in paper towels, and set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, beat eggs on high speed until thick and light in color, about 3 to 5 minutes. Beat in sugar 1/4 at a time until combined, then add vanilla extract.

Using a large spatula, fold flour mixture into egg and sugar mixture.

Heat 1 cup of the beer just until bubbles begin to rise around the edge of the pan. Add warm beer along with melted butter to the batter, stirring gently to combine. Pour batter into the prepared pan being careful not to dislodge cherries. (Batter will appear to be thin.) Sprinkle the chopped cherries over the top of the batter (they will sink to the bottom).

Bake 30 minutes. Do not over-bake. Cool on rack for 10 minutes, and loosen cake around the inner and outer edges of the pan with a thin spatula. Invert onto a large platter and let cool to room temperature.

Whisk together confectioners’ sugar and 2 Tablespoons of the beer until smooth. Scrape the icing into a zip-top bag and squeeze out the air. Snip a tiny corner from the bottom of the bag and drizzle the icing in between the rows of cherries.

Yield: 10 servings

Note: You may substitute cherry lambic or a light, sweet porter beer.


 
German Style Spaghetti

1 box of pasta (cook el dente)
1 lb knockwurst (cut in small slices)
1 can cheddar cheese soup
2 T flour
1 12 oz bottle of beer (Try German Lager like a Kellerbier)
2 T olive oil or butter
1 sm onion chopped (you can also add any other veg. like green or red peppers, hot peppers, mushrooms etc)
Parsley, nutmeg, Worcester sauce
Large baking dish

Heat over to 350
Cook pasta then drain, place in lg greased baking dish
In lg fry pan heat oil, cook knockwurst for 3 minutes
Sauté onion until tender about 5 min (adds other veggies and cook until tender)
Salt & Pepper
Add flour and cook until golden brown and nutty smelling
Add soup & beer, mix well
Add parsley, nutmeg, Worcester sauce (to taste)
Pour over pasta and mix well

Cook for 30 min


Beer Bread  (a heavy bread, great with hardy soups and stews)

3 C self rising flour
1 12 oz bottle of beer * (Use a good medium bodied ale)
1/3 C sugar

Mix all together - dough will be stiff and lumpy
Spoon into greased loaf pan
Bake 325 for 55 min

Remove from pan and brush with butter.

* As beer cooks, the alcohol is removed and the flavors intensify