Welcome to River Falls newest beer mecca, Devine Liquors. We are constantly bringing in new beers. It is true that there is a time and a place for any kind of beer weather it be a domestic, import, or craft and we exploit the opportunities. If it's out there, we want it. If you have a favorite, there is a chance we have it. If not and it's sold in this state we will get it for you. Also, ask about our upcoming Craft Beer Club and classes.
OVER 500 Beers in stock!!
Recently we have started our segment of Cooking With Beer with Myles Swanson. Below is a compilation of the recipes that we have served to our customers. You will see that included are the recipes, preparations and timing. There is also notes on which beer was used in the recipe, and possible other beers to use, all of which are available at our store.
Home Brew Competition 2014!
Just a Reminder, we will be having our Home Brew Competition in July. So now is the time to start brewing those Award Winning beers yet again!
Details will follow shortly on any changes that may take place as to how it would be different from last year.
Just know we already have plenty of awesome new aspects you will enjoy!
The Following are Recipes as served during Beer Week.
Wake Up Dead Nitro Chili
2 lb Beef
1 small Red Onion
1 6oz can Tomato Paste
1 16oz can Pinto Beans
1 16oz can Peeled Tomatoes
2 Tbsp Chili Powder
1 tsp Oregano
1 tsp Sea Salt
1/2 tsp Cayenne
Put Beef and Onion in stock pot until Beef is browned.
Add Tomato Paste and stir.
Add remaining ingredients.
Allow to boil until it condenses to desired consistency.
Transfer to Crock Pot and set it to low for a few hours.
The Beer I used was Left Hand Wake Up Dead Nitro Russian Imperial Stout. Many different types of beer are usable for a chili recipe. I have even seen very fruity beers go in. Also, you are able to vary the amount of the beer you use since you boil it until the consistency you want anyways. So for this recipe, the sky is the limit!
Sticky Toffee Pudding
4 tbsp Corn Startch
2 pinch Sea Salt
1/3 cup Sugar
1/3 cup Brown Sugar
1 cup Whole Milk
1 cup Heavy Cream
1 cup Wells Sticky Toffee Pudding Ale
1/3 cup Butterscotch Chips
1 tsp Reduced Beer
Combine corn starch, salt, sugar, and brown sugar in metal bowl.
Fill pot with water and place bowl onto the pot so that the bottom is in the water a bit.
Heat the pot to boiling and begin to add the milk, heavy cream, and beer; stirring occasionally.
While the above is going on, pour remaining beer into second pot and boil down to about ~1-2 tsp of Reduced Beer left.
When combined, add the butterscotch chips.
Keep over the boiling water until mixture begins to thicken. (~10-15 min)
Remove from heat and stir in reduced beer and set in freezer.
Let sit about 3 hours and serve!
*The metal bowl needs to be able to sit on top of the pot as with the bottom submerged in water, but not as to set it inside the pot.
This recipe is extremely applicable to almost any beer you want. My suggestion would be to try a stout (such as Wells Double Chocolate Stout) and replace butterscotch chips with chocolate chips instead.
The original recipe called for 4 oz chocolate. I originally wanted to go without the chocolate (or in this case the butterscotch chips) but was afraid there might be consistency issues. This may be an area for experimentation to see if you can make a pudding that relies only on the beer for its flavor.
Coffee Stout Puppy Chow
2 large Ziplock Bags
9 cups Chex Cereal (preferably corn)
1 cup Semi-Sweet Chocolate Chips
1/2 cup Cmooth Peanut Butter
1/4 cup Butter
1 btl Beer
1 1/2 cups Powdered Sugar
Measure cereal into large bowl and set aside.
Split sugar evenly into zip-lock bags and set aside.
Pour beer into pot and reduce on medium heat until it is only a few tablespoons left.
Mix chocolate chips, peanut butter, and butter into another pot over low heat and mix.
When mixture is smooth, add beer and stir it in.
Add the mix to bowl of cereal and mix with spatula.
As soon as cereal is evenly coated, split into the bags and shake.
Add more sugar if needed.
Place in freezer to cool and harden.
Shake every half hour to avoid clumping.
The beer I used was Bell's Java Stout. And stout may be used, or any beer with flavors that would compliment chocolate and/or peanut butter. Also, be careful when reducing the beer, it boiled over for me. So just be mindful.
Ale and Pretzel Soft Caramels
Baking Pan 9x17*
Pot 4-5 qts
1 12 oz bottle of beer
2 cups Sugar
1 cup Light Brown Sugar
1 cup Unsalted Butter
1 cup Heavy Cream
1 cup Light Corn Syrup
About 15 Pretzel Rods
In small saucepan, bring 1 cup of beer to a simmer and reduce until syrupy, a bout 20 minutes. This will yield about 1 tsp of concentrated beer flavoring. Set aside.
Butter baking pan.
Combine he remaining beer, sugar, brown sugar, butter, heavy cream, and corn syrup in pot.
Cook over medium heat, stirring occasionally.
The butter will melt and mixture will begin to boil.
Continue to cook until candy thermometer reaches 244 F.
At this point, stir in the beer reduction and remove from heat.
Pour into prepared pan and top with pretzel rods.
Let cool for several hours or place in refrigerator until firm.***
Remove caramel block from pan and place, pretzel side up, onto cutting board and cut to desired shape and size.
Wrap pieces individually with wax paper, or caramels will lose their shape.
*You may, of course, use multiple smaller sheets, such as two 9x9 ones.
**I did not have a candy thermometer. If you watch carefully, you will notice the color start to change. As soon as it reaches gold/bronze color, stir in the beer flavor and remove from heat immediately. Follow directions as normal.
***If refrigerated, let sit at room temperature for about 20 minutes before serving.
The beer I used was Flying Dog Raging Bitch Belgian IPA. Most dark beers could be used for this recipe as many stouts and porters have a caramelly flavor in them already. Also, because this is clearly a treat, beers that have a high citrus quality would make for a very tasty and interesting caramel such as citrus hoppy American pale ales and IPAs. A Smoked beer would do quite well!
I used Pretzel Rods and a 9" x 17" cookie sheet placing 16 pretzels in the caramel with 1 1/3 in the middle. When you are ready to remove caramel from the pan, have a bowl of cold water nearby as water on your hands and working tools (such as a spatula) will help prevent stickiness and make the process SO MUCH EASIER!
Beer and Bacon Glazed Pecans
3 1/2 cups Pecan Halves
1 cup Brown Sugar
1 tbsp Salt
4 slices Bacon, Diced
1/3 cup Beer
1 tsp Fresh Ground Black Pepper
Preheat oven to 350 F.
Line cookie sheet with foil that has been sprayed with PAM.
In saucepan, combine all ingredients except the pecan halves.
Bring to boil and let it boil for 10 minutes, stirring often.
Remove from heat and add pecan halves.
Immediately spread over cookie sheet.
Bake for 16-18 minutes.
Remove from oven and spread onto another piece of foil. You may need to break apart some pieces.
Allow to cool and serve at room temperature.
The beer I used was Flying Dog K-9 Cruiser Winter Ale. Virtually any beer can be used. Dark beers would add flavors that mix well with the pecans. Lighter beers will give a flavor platform for the nuts and bacon making the flavors pop out much more. Fruit or spiced beers will make for a very interesting flavor combination!
I have done this recipe several times now...the nuts and stuff will stick to the tin foil, I just don't see a way to avoid it. All I have to say is to watch it while it is in the oven carefully, as soon as it looks like its ALMOST done, with what looks like goo still left over, pull it out. Let it sit for a moment or two while it thickens and work to transfer it to another piece of foil with a spatula. Even if it does end up sticking to the foil, the foil should peel off without much problem, but I would still work to avoid that if possible, anyways.
Maple Beer Kielbasa
1 lb. Polish Kielbasa
1 cup Beer
1/2 cup Maple Syrup
Cut Polish Kielbasa into 1 in. chunks.
Add all ingredients to pan and bring to low boil.
Allow syrup and beer to reduce to a nice thick syrupy glaze.
Yes, this recipe really is as simple as it looks and is pretty hard to mess up. The beer I used was Dogfish Head Indian Brown Ale. Other good suggestions would be any brown ale or stout. But really anything could be used if you think the flavors will match with maple and kielbasa.
The original recipe (as noted above) calls for the 1 in. chunks. I cut those chunks into 4 pieces each to be able to serve at the store, which also turned out just as well!
Beer Battered Apple Slices
5 cups Vegetable Oil
1 Egg White
1 cup Beer
1 cup Flour
1 tsp Salt
1 tsp Cinnamon
1/8 tsp Cayenne Pepper
3 Apples, peeled
*If you do not have a deep frier, you can use a pot with oil over med-high heat. I got the batter mixed and allowed to the oil to heat and put drops of batter in to see if it would fry properly before continuing with the recipe.
Heat oil to approximately 375 F.
In large mixing bowl, beat egg white until frothy.
Gently stir in the beer, flour, salt, cinnamon, and cayenne pepper until smooth.
Slice apples to desired shape and size.
Working with groups of 4 or 5, cover apple slices with batter and add to oil.
Allow apples to fry for about 1 minute or until golden brown.
Remove and place on paper toweling and immediately cover with powdered sugar or sea salt.
I used powdered sugar for this recipe as the sea salt tended to be a bit too savory for my personal taste. The beer I used was American Sky USA India Pale Ale. This beer has a strong bitter and high citrus combination of flavors. This Recipe is already both sweet and savory, so you could probably choose almost any beer to go with this recipe. But think primarily Belgian or Wheat beers.
Well’s Banana Beer Bread
Pan (9/13 works best)
3 cups chopped nuts (pecans, almonds, walnuts, etc.)
1 box phyllo dough (40 sheets)
1 tbsp cinnamon
2 sticks butter
1 btl Pluot Beer*
1 cup water
1 cup sugar
1/2 cup honey
1 btl Pluot Beer*
*The Pluot is named twice; for this recipe, you only need one 22 oz bottle. The amount used can vary as desired.
Note Before starting:
Baklava is a very forgiving dessert to make. Most of the amounts in the ingredients list can vary greatly with almost no consequences.
Thaw out Phyllo dough according to instructions.
Chop all nuts to desired size. Pour beer into a bowl and pour in the nuts. Allow to sit for up to 45 minutes.
Strain the nuts, thoroughly, making sure to COLLECT THE BEER for later use.
Place nuts on a cookie sheet and heat in oven at low temperature (~250 F) for 10 - 15 minutes or until desired dryness. Place into a bowl and mix with cinnamon.
Pour beer into a pot and boil lightly to reduce to a syrupy consistency.
While beer is reducing, melt a stick of butter into a bowl in preparation for brushing onto dough. Melt more as needed through the following process.
Butter your pan.
Preheat to 350 degrees F.
Open one package of phyllo dough and place on a cutting board or cookie sheet and place the plastic it came wrapped in over it. Cover with damp towel.
Place one layer of phyllo dough into the pan and brush with melted butter. Repeat until you have 8 - 10 layers of dough brushing butter on each layer.
Pour on a layer of nuts.
Place another layer of phyllo dough and brush with butter. Repeat until you have 4 - 6 layers brushing with butter between each layer.
Repeat the above steps until all nuts are used (3 - 4 layers of nuts) and finish by placing the rest of the phyllo dough on top, brushing butter on each layer. The number of layers on top will vary depending on desired thickness of baklava, how many layers of nuts, how many sheets you decide to use of dough overall.
Cut the Baklava, before cooking, in any way you desire and place in the oven for 30 - 60 minutes. (Once the top layer looks brown and crispy, it has finished cooking. Times will vary depending on thickness of the baklava.)
While cooking, prepare the syrup.
Pour water into pot with Pluot beer (potentially still reducing) with sugar and honey. Boil for 20 - 30 minutes. Then remove from heat and let it set for 20 minutes or more.
When Baklava is removed from oven, pour the syrup all over it, and allow it cool.
Notes on recipe:
Phyllo dough will dry out quickly and become brittle. This is why you use the plastic wrap and damp cloth. Work quickly. Store any extra dough in the freezer.
If you do not plan to make a very thick baklava (~20 layers), you may want to make syrup before beginning the baklava to allow syrup time to set.
To store baklava properly, do not cover, as it will become soggy. Leave it out on the counter for best results and to maintain crispness.
A typical baklava recipe uses varying amounts of clove, vanilla, and one or more of a variety of citrus fruits (lemon, lime, orange, etc.). I used none to allow the beer flavors to shine.
You do not need to use Pluot. For an alternative, I would suggest using something with a strong and prominent citrus fruit flavor such as a lambic or many of a variety of sour ales available at the store.
The layering of phyllo dough is tedious but made MUCH easier with a second person who can lift up the towel and plastic wrap each time a new sheet is needed.
2 large Mixing Bowls
2 5x9 inch bread loaf pans
Prep Time: 10 – 15 minutes
Cook Time: 60 minutes
Difficulty: 2 (scale of 1 to 5)
4 overripe bananas
1 cup Well’s Banana Bread Beer
2 cups sugar
1 cup butter, softened
2 teaspoons vanilla extract
4 ¼ cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
Preheat oven to 350° F.
Grease bread loaf pans.
Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter, and drizzle in vanilla extract.
Beat the eggs slightly, and mix into the creamed mixture with the mashed bananas.
Continue to mix while pouring in the banana bread beer.
Mix in sifted flour ingredients until just combined.
Spread batter evenly into both greased bread loaf pans.
Bake at 350° F for 1 hour or until top is brown and begins to crack.
Let the loaves cool for 15 minutes before removing from the pan.
Note: Well's Banana Bread Beer is the only suggested beer for this recipe.
Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: About 60 beer puffs
1 cup beer
8 Tablespoons butter
1 cup sifted all-purpose flour
1/2 teaspoon salt
Filling of your choice
Preheat oven to 450 degrees F.
Line the baking sheets with parchment paper or baking liners.
In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted.
Add flour and salt, lower heat, and stir constantly until the mixture pulls away from the side of the pan and forms a ball.
Remove from the heat and let rest for 1 minute.
Add eggs, one at a time, beating each one in until the dough is shiny.
Drop dough in 1-inch rounds onto prepared baking sheets.
Bake 10 minutes at 450 degrees F.
Reduce heat to 350 degrees F, and turn baking sheets. Bake beer puffs an additional 10 minutes
until brown and dry.
Turn off oven, crack open the oven door, and let puffs dry further until cool.
Split beer puffs with a knife or fork and fill with your choice of fillings such as pate, chicken salad,
tuna salad, seafood salad, vegetable cheese mix, pudding, mousse, or whatever you like.
Note: I used Pure Malt Cave Ale for this recipe, as it is light and sweet. Other suggested beers would include any pale ale, or pilsner lager. These styles are light and subtle, and help give attention to whatever filling you choose! I served the puffs with a beer mousse recipe, which will be added at a later date, so keep posted.
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 36 to 48 brownies
Difficulty: 1 (scale of 1 to 5)
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted room temperature butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup semi-sweet chocolate chips
1/8 cup (about) confectioners' sugar for dusting
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler** over very low heat, stirring constantly until melted. Remove from heat.
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.
Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture.
Whisk in Guinness stout beer. The batter will seem a bit thin.
Drop semisweet chocolate chips evenly on top of batter (some will sink in).
Pour into prepared baking pan.
Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out
Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.
Note: The Guinness should be at room temperature and is also the beer I used. Other suggestions would be any dark beer, specifically extra stouts such as Steel Head Extra Stout. Otherwise any dark beer with a bold flavor will work just fine.
**A double boiler is preferred, but not needed (I did not use one myself). In the absence of one, use as low of heat as possible to melt the chocolate as to avoid burning it. Remove from heat as soon as it is melted, this will work out just fine.
Prep Time: 5 minutes
Cook Time: 1-2 days
Difficulty: 1 (scale of 1 to 5)
1/2 cup mustard seeds (90% Yellow/10% Brown)
1 Tblsp Onion Flakes
1 tsp Garlic Flakes
1 Tblsp Apple Cider Vinegar
1 Tblsp Distilled Vinegar
1 – 12 oz Bottle of Beer (your choice or ask for suggestions)
Mix all ingredients and let soak in the refrigerator for a day or two. Seeds will soften and grow in
size. Use a blender to blend mustard to your desired consistency. Fresh mustard will be stronger tasting than mustard allowed to age a bit in the fridge.
Note: this specific recipe will make a mustard that is particularly spicy. For those who like a lighter mustard, you can use just the beer and mustard seed themselves. I did this with two of the three mustards I sampled.
The beers I used for the mustards were Double Simcoe IPA, Polestar Pilsner, and Two Hearted Ale. For the mustards, you can go wild and choose any beer you desire!
Framboise Poached Pears
Potato Peeler or Paring Knife
Prep Time: 10-15 minutes
Cook Time: 30 minutes
Difficulty: 2 (scale of 1 to 5)
4 firm Bosco pears
½ of a 750ml bottle of Lindemans Framboise
1 cinnamon stick
2 tablespoons sugar
Through the bottom of the pear, use a small teaspoon to scoop out the seeds and core.
Remove the skin using the paring knife or peeler.
Set the pears into the bottom of the saucepan
Slowly pour the Framboise of the pears until they are covered
Add the cinnamon stick, cloves, and sugar to the poaching liquid.
Bring the liquid to a gentle boil.
Simmer the pears gently for 15 minutes, and then rotate them in the liquid and cook for an
additional 15 minutes.
After 30 minutes or when the pears are soft, remove them from the pan to cool.
Bring the remaining liquid to a boil and reduce until it begins to thicken into a syrup.
Strain the liquid from the spices and drizzle I over the pears.
Note: I used Lindeman's Framboise Lambic. Other suggestions would be Belgian Red or Raspberry Tart.
Prep Time: 25 minutes
Cook Time: 10 minutes
Difficulty: 3 (scale of 1 to 5)
1 Package active dry yeast (2 tsp)
1/8 cup Warm beer (ask for suggestions)
1 1/3 cup Warm water (same as above)
1/3 cup Brown sugar
4 ½ Flour
Pot of water
Dissolve yeast in small amount of the warm beer.
Stir in the rest of the beer, 1/3-cup brown sugar and start adding flour. Knead dough until smooth and elastic. You can let the dough rise for a half hour or so but it is not required.
Heat oven to 475°f. In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put
enough water to fill the saucepan at least 3 inches high.
Bring baking soda and water mixture to a light boil and set heat to simmer. Make sure the baking soda is well dissolved.
Tear off some dough and roll a long thick pencil shape with your hands. Pick up both ends, cross to
form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place aside on
lightly floured surface and let rise a few minutes.
Place pretzels one at a time in water/baking soda mixture for 10 seconds on each side or until the
pretzel dough is light yellow in color. Remove the pretzel from boiling water and place onto a salted
a cookie sheet.
Salt the top of pretzels with course ground sea salt. Place cookie sheet with pretzels into the oven
for 8 to 10 minutes or until pretzel is golden brown. Enjoy while warm.
PLEASE READ THE FOLLOWING
Note: The volume of beer I used was 500 mL, more than is offered in a 12 oz bottle of beer. I used Ayinger Brau-Weisse, which comes in a 500 mL bottle (yay for european measurements). Many beers would be usable for the pretzels and if you choose one that comes in a 12 oz bottle, get two bottles! as you will need about one and a third bottle or a bout 15 or 16 oz.
Also, when placing your dough on the cookie sheet in pretzel shape, be sure not to "tie" them tightly as they rise significantly and will not cook evenly.
Bell's Beer Ice Ceam
Ice Cream Maker*
2 1/2 Cups heavy cream
1 Cup whole milk
12 oz bottle of beer
7 egg yolks
1/2 Cup sugar
1/2 Cup brown sugar
1/2 Tsp salt
1 Tsp vanilla
1 Tbsp molasses
In a large pan over meadium low heat, heat cream, milk, and beer. Bring to a light roll, but do not let boil.
In a large bowl, beat yolks, sugar, brown sugar, salt, vanilla, and molasses until well combined. Slowly mix in small amounts of warm milk mixture. Do so slowly as to avoid scrambling the eggs. Continue to mix quicklyuntil the yolk mixture being to turn a creamy color and is no longer yellow. Slowly add mixture back into the pan. On medium low heat mix frequently until mixture is thick and will coat the back of a spoon, about 6 minutes.
pour mixture into large covered bowl and place in fridge to cool until chilled.
Pour into ice cream maker and follow instruction for use of that machine.
*As an alternative to using an ice cream maker if you do not have one: you can put cream mixture into a sealable container. Then take a much larger can or other sealable container and fill it partially with ice. Put the smaller container with cream mixture in the larger one with ice. Finish filling with ice and seal the larger container. Roll this around for quite a while as this will have a similar effect as the ice cream maker. This method may take as long as an hour or more. Be patient and enjoy!
The beer I used what Bell's Double Cream Stout. Any beer could be chosen, preferably not a hoppy one, to make with this. Darker beers tend to have chocolatey or coffee flavors that go well in an ice cream.
White Beer Cookies
Prep Time: 30 minutes
Cook Time: 20 minutes
2 bottles of beer, 12 oz
5 Tbsp honey
1 1/2 sticks unsalted butter, room temp
1 1/4 Cups powdered sugar
1 large egg
1/2 Tsp vanilla extract
1 medium orange, zested
2 Tsp ground corriander
2 Cups all purpose flour
1/2 Tsp baking soda
Put beer and honey in medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly to aggressively foam due to the high concentration of sugar. (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming). Let this reduction cool to room temperature.
Cream the butter and sugar together. Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again. Mix he flour and baking soda together then slowly add to the batter.
Preheat oven to 350 degrees F.
Using a uniform scoop, scoop mound sof the dough (small portions about 1 oz) onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a sheet as they expand quite a bit. Bake for about 20 minutes. This time may vary with different ovens and can be done as quickly as 15 minutes, so watch carefully.
Let the cookies sit for about 10 minutes and enjoy!
The beer I used was North Coast Blue Star wheat beer. The recipe originally calls for Hoegaarden belgian white. Other choices would inclue other white or wheat beers. Belgian white/wheat beers typically have spices in them (coriander, nutmeg, lemon/orange peel, etc.) that are desired for this recipe.
Jalapeno Pale Ale cornbread
3 Tbsp unsalted butter
1 Tsp chopped fresh jalapenos, seeds removed
3/4 Cup whole milk
3/4 Cup dry polents (coarse corn meal)
3/4 Cup flour
2 Tsp baking powder
1/2 Tsp baking soda
1/2 Cup brown sugar
1/2 Tsp salt
3/4 Cup beer
1 Tbsp honey
2 Tbsp melted unsalted butter
Spray a large, deep dish loaf an enerously with butter flavored cooking spray.
In a saucepan over medium heat, add the butter and the jalapenos and cook until just starting to soften, about 3 minutes.
Add the milk and polenta and stir until the milk starts to bubble and is well combined with the polenta. Cover and remove from heat, allowing to rest for about 20 minutes.
In a seperate bowl, whisk together the flour, baking soda, baking powder, sugar and salt.
In another bowl, whisk the eggs and honey until well comined.
ad d the egg mixture to the polenta pan and stir. Add the dry ingredients and stir unil incorperated. Add the beer, stirring until just combined.
Add to the prepared baking dish and puor the 2tbsp of melted butter over the top.
Bake at 350 degrees F for about 45 - 55 minutes or until skewer inserted into middle of bread comes out clean.
Note: the jalapenos in this recipe do not make the bread spicy. There are some beers that are spicy that can be used for this recipe to add spiciness mentioned below.
The beer I used was the Left Hand 400 Pound Monkey english IPA. Three beers we have that are spicy by themselves to be used for this recipe are Left Hand Fade to Black, Cave Creek Chili Beer (which comes with a jalapeno inside of it), and Rogue Chipotle Ale. Other Beers to use would include IPAs, pale ales, extra pale ales, or any lighter beer with a strong hop presence.
Saison Caramelized Pineapple Beer Shorcakes
2 Cups all pourpose flour
2 Tsp baking powder
1/4 Tap salt
1/2 Cup sugar
1/2 Cup butter
1 egg, beaten
1 Cup saison beer
4 Cups fresh pineapple, chopped
1/2 Cup brown sugar
1/2 Cup white sugar
1 Stick butter
1 Cup saison beer
-ale chantilly cream
1 1/3 Cup heavy cream
2/3 Cup powdered sugar
2 Tbsp saison beer
In a food processor, add the flour, bakins powder, salt and 1/2 cup sugar, plse to combine. Add the buter and process until it resembles coarse meal. Add the beaten egg and the beer and process until just barely combined, about 3o seconds. Do not ocer process or the shortcakes will be tough.
The Shortcakes will be very moist, and have more of a "drop biscuit" style than those you roll out.
Place a sheet of parchment paper over a baking sheet. Using your hands, or two spoons, place about 1/4 cup of te dough onto the parchment paper and form into a loose ball. Dough should make between 6 and 8 shortcakes, depending on desired size.
Bake for 12-15 minutes or until the shortcakes have turned a light golden brown and toothpick to the center comes out clean. Slide the parchemt paper off the baking sheet and onto a flat surface and allow to cool.
Add all of the caramalized pineapple ingredients to a pan over high heat. stir frequently (or continuously) until the liquid has reduced so much that the pan seems to only contain pineapples and frothy bubbles, about 10-12 minutes. Allow to cool to room temperature.
Just prior to serving, make the whipped cream.
Add all the cream ingredients to a stand mixwer and beat on high until soft peaks form, about 3 minutes.
To assemble, just split the shorcakes in half down the center, add the whipped cream, then the pineapples.
Note: This recipe calls for an amount of beer in excess to 12 oz. If you choose a beer in a 12 oz bottle, get two and have some left over for yourself. Some of the suggestions below come in 22 oz bottles. These bottles are big enough for the entire recipe so only 1 is needed.
The beer I used was Ommegang Hennepin belgian-style saison. Our saison selection is limited. We also have Ovila saison. Other beers that work would be either of our Jolly Pumpkin beers, Bam Bier or Calabaza Blanca, also consider using our new beer, Petrus.
Lemon Pilsner Cake
1 1/2 Cup cake flour
1 Tsp baking powder
1/2 Tsp baking soda
1/3 Tsp salt
2 Tbsp lemon zest
2 Sticks unsalted butter
1 1/4 Cups sugar
1/4 Cup fresh squeezed lemon juice
1/2 Cup pilsner
4 oz cream cheese, softened
1 Cup powdered sugar
1/4 Cup heavy cream
1/4 cup Pilsner
1/2 Tsp vanilla
Preheat oven to 350 F.
In a large bowl, combine flour, baking powder, baking soda, salt and lemon zest until well mixed.
In a large bowl, cream to combine the butter and sugar. Add the eggs, one at a time, beating well and scraping the bowl between additions. Add the lemon juice and mix until well combined. Turn the mixer on low and add the flour a bit at a time until just barely combined, do not over mix. Add the pilsner and stir until just combined. Pour into a prepared loaf pan. Bake for 45 - 55 minutes. Allow to cool before serving.
In a bowl, add the cream cheese and the powdered sugar, beating until well combined. Add the remaining ingredients and whip until smooth.
Top the cake with the icing and chill prior to serving.
The beer I used was the Pinkus Organic unfiltered Pilsner. The recipe calls for a pilsner specifically, and ones with an exceptionally low hop presence. Another possibility would be Left Hand Pilsner.
Note: The icing makes a surprisingly large amount. I had enough to glaze the top and sides, then cut it into 50 pieces and cover those individually as well. So you can probably cut the cream recipe in half and be just fine.
Stout Stuffed Tomatoes
12 Medium-sized fresh, ripe tomatoes
Salt and Pepper
12 oz whole corn, drained
1 small chopped onion
8 oz grated sharp cheddar cheese
3 Cups soft bread crumbs
2 Cups stout
Preheat oven to 350 F.
Cut off the top of the tomatoes and scoop out the pulp. Sprinkle inside with salt and pepper. Chop up the pulp and drain well. Add corn, onion, cheese and bread crumbs to the pulp and mix well. Spoon the mixture into the tomato shells. Place tomatoes in a greased shallow baking pan. Spoon the stout over the tops of the tomatoes. Bake for 20 to 25 minutes or until tops are lightly browned.
The beer I used was Victory Storm King Imperial Stout. For this recipe, you can use and y stout you wish, or any beer that has a very big and bold malt flavor. These beers are suggested because a lot of the flavor can be hidden behind the tomato flavor, so it would be hard to find a beer that over powers. Other suggestions would include, Old Rasputin Russian Imperial Stout, Founders Imperial Stout, or Bear Republic Big Black Stout.
Note: This recipe calls for a somewhat ambiguous amount of tomato; I used smaller vine tomatoes giving me some trouble with the amount of filling to stuff the tomatoes with (i had too much). But then again, I put in a little too much of a few things. For my tomatoes, they should have been cooked a little longer, as they were still pretty juicy and the cheese had not melted completely.
Chocolate Pretzel Amber Ale Toffee
1 Cup sugar
1 Cup butter
1/2 Cup amber ale
2 Cups pretzels, smashed
2 Cups dark chocolate chips
1/2 Cup amber ale
In a large pot over high heat, add the sugar, butter, and 1/2 cup amber ale, it will triple in volume during the cooking process so make sure to use a large pot. stir until the mixture starts to boil. allow to boil untouched until the mixture starts to darken and thicken at about 230 degrees F. Stir continuously until it turns a very dark amber and hits about 290 Degrees F. This process will take between 15 and 20 minutes from start to finish. Pour onto a baking sheet covered with parchment paper or silpat. Allow to cool.
Add the chocolate to a large bowl. Heat the beer until hot but not boiling. You heat it on a pot on the stove or microwave it in a microwave safe bowl. if you use a microwave, know that the beer will foam up once it reaches its boiling point. pour the beer over the chocolate chips and stir until well combined and melted.
Pour the chocolate over the toffee and smooth out in an even layer. Sprinkle the crushed pretzels over the chocolate and chill until the chocolate has set. Cut into pieces.
The beer I used was Bell's Amber Ale. Other suggestions would be any amber ale that does not have a strong hop profile. Scotch and Irish ales without a strong hop presence would work too, such as Gray's Busted Knuckle.
Note: You will want to use a cookie sheet with sides for the toffee. It is the easiest way to have an even spread. If you do not use one, you will need to spatula to make sure it does not run off the sides. It sets very quickly, within twenty seconds. If you do not have parchment paper or Silpat, just be very generous with butter spray, it will work just fine. Also, when the toffee is finished being heated, pour it out, and get anything with the toffee on it into warm water IMMEDIATELY. This will make cleaning easy, as opposed to frustratingly hard.
Mini Beer and Sausage Corn Dogs
2 Quarts vegetable oil
1 Box toothpicks
1 1/2 Pound of sausage, hot dogs, whatever
1 Cup yellow corn meal
1 Cup all purpose flour
1 Tbsp baking powder
1/2 Tsp fine salt
1 Cup cold beer
2 large eggs
2 Tbsp honey
2 Tbsp granulated sugar
Heat the oven to 250 degrees F and arrange a rack in the middle. Set a wire rack oven a baking sheet; set aside.
Pour the oil into a dutch oven or a large, heavy bottomed pot. Heat over medium heat until it reaches 350 degrees F on a candy thermometer.
Meanwhile, prepare your sausage (or whatever meat product you are cooking with) by cutting it into small pieces about and inch or two long. Insert 2 toothpicks, into the cut side of each piece of sausage, leaving a significant portion of the toothpick exposed; set aside.
Whisk the cornmeal, flour baking powder, and salt together in a medium bowl. Whisk the beer, eggs, honey, and sugar together in a large bowl until combined and the sugar has dissolved. Add the cornmeal mixture to the beer mixture and stir with a rubber spatula until just combined. Pour some into a tall thin glass (to make completely submerging the sausage easy), you will need to refill as needed.
When the oil is ready, dip your sausages into the oil so the sausage is covered and the toothpicks are not. Immediately place into the oil. It is best to fry only about 4 or 5 at a time. You will need to rotate them as they fry. Fry until they are a nice golden brown, about 2 minutes.
As each one finishes, use tongs to remove from oil and place onto the sheet and place it into the oven. When finished, serve immediately with dipping of your choice.
The beer I used was Gray's Honey Ale. This beer worked as a way to help exaggerate the rest of the flavors involved. It was hard to taste the beer itself in the corn dogs. Also, as an additional step, I poked holes in all the sausage pieces and let them soak in the beer for a few hours before cooking. You can use almost any beer for this recipe. I would suggest using darker beers, or ones with particularly bold flavors if you wish the taste of the beer to show through.
Notes: If you use a darker beer, it may change the color of the batter; expect a darker corn dog in that case. If you have a deep fryer already, just set it to 350 degrees F and continue through the steps ignoring the preparation of the pot and oil on the stove top.
Amber Ale Hot Sauce
The hot sauce I served at the store did not come close to reflecting the original recipe successfully. Because this is the case, I will not be posting the recipe at this time. I had a great deal of difficulty in trying to alter the recipe from an extremely spicy hot sauce to something much more mild to sample at the store. I will attempt to make it again; I will post the recipe upon success.
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