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Stovetop Beer Mac and Cheese (Parade)
If you've been thinking about cooking with beer, now is the time to do it!  It's not difficult - and you can impress your beer geek friends or REALLY impress your non-beer geek friends and family this holiday season.

Here is a selection of recipes I've been collecting from various online sources.  This is only a small sample of what is possible, but these should get you started...or at least get the creative juices flowing.



Soup and Salad


Chainbreaker White IPA Dressing
from the Deschutes Brewery recipes page
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You can use this dressing for a salad or as a dip.  Deschutes Chainbreaker is a great, flavorful white IPA and it may be difficult to find a good substitute as it's a pretty rare style.  You could probably get away with any good Witbier, but it won't have quite the hop character that you'll get with Chainbreaker. 

Ingredients
3 eggs
1 Tbs red wine vinegar
1 clove garlic, finely chopped
1 Tbs Dijon Mustard
1 tsp Tabasco
1 tsp lemon juice
1/2 C parmesan cheese, grated
1 pinch cayenne pepper
1 pinch black pepper
1 tsp salt
1 C olive oil
2 ounces Chainbreaker White IPA

Read full recipe here

German Potato Beer Soup
from The Cooking Channel
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Ingredients
4 cups chicken stock
3
large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 Tbsp Dijon mustard
8 ounces sliced smoked bacon
2
carrots, 1/2-inch dice (about 1 cup)
3 stalks celery, 1/2-inch dice (about 1 cup)
2 bay leaves
1 small bundle fresh thyme, tied together with kitchen twine
1 leek, green top trimmed, 1/2-inch dice (about 1 cup)
1 cup pale German lager, such as Pilsner
1/4 cup sliced fresh chives
Kosher salt and freshly ground pepper

Read full recipe here


Butter Leaf Salad With Smoked Wild Salmon & Mirror Pond Vinaigrette
from the Deschutes Brewery recipes page
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Can substitute Mirror Pond with any of your favorite pale ales.

Ingredients for the vinaigrette
1 C Mirror Pond Pale Ale
5 Tbs white balsamic vinegar
1 tsp parsley, chopped
1 Tbs salt
½ tsp pepper
1 Tbs dijon mustard
3 Tbs apple cider vinegar
1 C blend oil

Read full recipe here

Beer Cheese Soup
from the Deschutes Brewery recipes page
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Substitute your favorite pale ale.

Ingredients

1/2 C butter
1 medium sized yellow onion, chopped
At least 1/2 C carrots, chopped (if you are a fan of peppers, you can use same amount of Red & Green Peppers instead of carrots & celery)
At least 1/2 C celery, chopped
1/2 C all-purpose flour
2 C chicken broth
1 12oz bottle of Mirror Pond Pale Ale
7oz extra-sharp Cheddar, shredded
7oz processed Swiss cheese, shredded
2 C half-and-half
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
1 lb smoked sausage (if desired)
1/2 tsp Tabasco, to taste (if desired)

Read the full recipe here

Black Butte Porter Roasted Chicken Salad
from the Deschutes Brewery recipes page
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Can substitute any of your favorite porters.

Ingredients

Brined Chicken (see full recipe)
1 fennel bulb (two if it’s Oregon baby fennel)
2 Tbs extra virgin olive oil
1 tsp aged balsamic vinegar
1 C mayonnaise
1/4 C apple cider vinegar
1 sweet onion-fine dice
1/2 C slivered almonds
1.5 oz sea salt-fine
1 oz black pepper

Read full recipe here

Appetizers


Chainbreaker White IPA Steamed Manila Clams
from the Deschutes Brewery recipes page
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Simple and delicious.  Nothing quite substitutes for the flavorful Chainbreaker white IPA, though a Witbier may be used in a pinch.

Ingredients

1 lb Manila Clams
6 oz Chainbreaker White IPA
1/2 C tomatoes, diced
1/2 C green onions, diced
1 Tbs fresh garlic
1 Tbs olive oil
Pinch of Kosher salt
Pinch of black pepper

Read full recipe here

Hop Trip Shrimp with Mango Glaze
from the Deschutes Brewery recipes page
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Another simple but delicious recipe from Deschutes.  Add a dash of cayenne for a little extra heat, but be careful as hops can intensify the heat.  Hop Trip is a high-quality American pale ale with a sweet caramel malt backbone and a lot of fruity, citrusy hops.  Any substitute should have a similar flavor profile.

Ingredients
2 lbs prawns (or 1 lb if prawns are huge)
2 C mango puree
3" ginger root, fresh - cut into coins
2 oz honey
1 C water
1 C Hop Trip

Read full recipe here

Black Butte Steamer Clams
from the Deschutes Brewery recipes page
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A great simple recipe.  Substitute your favorite porter.

Ingredients

3 lbs clams
4 - 5 slices bacon, chopped
1 Walla Walla sweet onion, chopped
6 ounces Black Butte Porter

Read full recipe here

Meaty Main Dishes


Deschutes River Ale Braised Caramelized Onion Stuffed Trout
from the Deschutes Brewery recipes page
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Ingredients
4 Trout, 12-16 oz each
2 C caramelized onions
12 lemon slices
8 sprigs of fresh dill
½ C sour cream
Salt and pepper
2 Tbs olive oil
2 Tbs butter
2 Tbs brown sugar
1 bottle Deschutes River Ale

Read full recipe here

Daniel's Smoked & Savory Grey Monday Wild Boar Shanks
from The Bruery Recipes Blog
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The Bruery Grey Monday is a 19.5% ABV Imperial Stout aged on hazelnuts.  You could substitute with another imperial stout but you would be missing the nutty flavor of the hazelnuts.  As far as where you find wild boar shanks...well, you're on your own there.

Ingredients:
750 ml (1 bottle) Grey Monday (minus a few sips for yourself)
3 gm tonka beans
3 gm star anise
6 gm organic cacao nibs
20 gm blood orange peel
30 gm molasses
43 gm kosher salt

Read the full recipe here

Black Butte Porter Meatloaf with Gruyere
from the Deschutes Brewery recipes page
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Can substitute any of your favorite porters.

Ingredients

2 Tbs. extra virgin olive oil
1 medium yellow onion, chopped
1/2 C carrots, diced
1/2 C celery, diced
2 large cloves garlic, finely chopped
3/4 C Black Butte Porter
4 ounces bread, cut into 2-inch pieces (about 2-1/2 cups)
1 C whole milk
2 lbs ground beef
2 large eggs
1/2 C gruyere cut into small cubes
1/4 C fresh Italian parsley, chopped
1 Tbs Worcestershire sauce
2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 Tbs BBQ sauce for a glaze

Read the full recipe here

Belgian Beer Geek's "Chicken a la Bruery"
from The Bruery Recipes Blog
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The Bruery's Saison Rue is a French/Belgian-style, unfiltered farmhouse saison with malted rye.  Can substitute with a similar style.

Ingredients:
4 chicken breasts, cut into bite-size portions
1/4 lb of smoked bacon in cubes
1 lb of green beans
1 onion, chopped
1 garlic clove, chopped
1 chili pepper, chopped
3/4 cup of cream
1 cup of Saison Rue
1 handful of tarragon leaves
2 teaspoons of Five Spice powder
Cooking oil
Pepper and salt

Read the full recipe here

Jubelale Marinated Breast of Duck with Festive Cranberry Ale Sauce
from the Deschutes Brewery recipes page
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Jubelale is a winter warmer with sweet caramel, dried fruit and spicy notes and a slight hop bitterness.  Subsitute any beer with a similar flavor profile if you can't find Jubelale.

Ingredients for sauce

1 C chicken stock
1/2 C white wine
1/2 C orange juice
1/2 C dates, pitted and chopped
1/2 C prunes, coarsely chopped
1/4 tsp ground mace
1/4 tsp cinnamon
1/2 tsp ground ginger
1 tsp sugar
2 Tbs red wine vinegar
1 C dried cranberries
1 Tbs butter
1/2 C Jubelale

Read full recipe here

Beer Salmon Recipe
from the Dogfish Head Alehouse
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Simple and delicious!  Use smoked porter for a little extra flavor.

Ingredients
Salmon filet slab or about 6 salmon steaks
2 teaspoons salt
1/4-1/2 teaspoon pepper (per taste)
1 chopped onion
1 tablespoon sugar
2 cloves
2 tablespoons flour
4 tablespoons butter or margarine
Two 12-ounce bottles of a favorite Porter–16 ounces for the recipe and 8 ounces to drink while preparing the salmon.

Read the full recipe here

Beer-Brined Turkey
from Brandon Hernandez, on the Stone Brewing blog
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If you can't find Stone Smoked Porter, you can substitute with another smoked porter.

Ingredients

1 gallon plus 1 quart water
1 cup light brown sugar
1 cup kosher salt
1/4 cup mustard seeds
2 tbsp black peppercorns
10 bay leaves
8 sprigs fresh thyme leaves
4 sprigs fresh rosemary leaves
3 onions, chopped
72 ounces Stone Smoked Porter
1 12-15 lb turkey

read the full recipe here

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Jubelale Pot Roast
from the Deschutes Brewery recipes page
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Jubelale is a winter warmer with sweet caramel, dried fruit and spicy notes and a slight hop bitterness.  Subsitute any beer with a similar flavor profile if you can't find Jubelale.

Ingredients

2-3 lbs top round
1/2 C flour
1 Tbs olive oil
1 onion, cut into eighths
1 carrot, rough chopped
2 ribs of celery, rough chopped
3 cloves garlic
1 bunch parsley
2 sprigs thyme
1 sprig sage
3 bay leaves
1 Tbs whole black peppercorns
1 Tbs Kosher salt
12 oz bottle Jubelale
2 C chicken stock
2 Tbs butter

Read full recipe here

Side Dishes


Beer Battered Asparagus
from The Bruery Recipes Blog
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Ingredients
1 cup white ale, heffeweizen, or pale ale
1 pound asparagus – ends trimmed and cut into 3 inch sized pieces
1 cup flour
1 tablespoon lemon zest
Salt & pepper to taste
About 4 cups vegetable oil

Read full recipe here

Spinach and Butternut Squash Gratin with Autumn Maple Sauce
from The Bruery Recipes Blog
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The Bruery's Autumn Maple is a beer brewed with yams, cinnamon, nutmeg, allspice, vanilla, molasses, and maple syrup and fermented with Belgian yeast.  You could substitute with a sweet, spicy pumpkin beer, as low as possible in hops character.

Ingredients

4 pounds of butternut squash, peeled (2 large ones should do the trick)
3 pounds of spinach, fresh or frozen (for this round I used fresh spinach, but next time I’ll use frozen. Way easier.)
1 small white onion, diced
3 garlic cloves, minced
1.5 tablespoons butter
1 recipe Autumn Maple sauce from above
1.5 cups grated cheese of your choice (2 if you want it really cheesy)  – Gruyere or Swiss work well
For the sauce
2 cups of the Bruery’s Autumn Maple
¼ cup all-purpose flour
4 tablespoons butter
2 cups whole milk
Pinch of nutmeg
1 tablespoon fresh thyme, chopped

Read the full recipe here

Beer and Sausage Stuffing
from Brandon Hernandez, on the Stone Brewing blog
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You can easily substitute with your favorite pale ale.

Ingredients
2 tbsp unsalted butter
1/2 pound spicy Italian sausage, crumbled
2 cups yellow onions, diced
1 cup leeks, white part only, thoroughly washed and diced
2 cups chicken stock
12 ounces Stone Pale Ale
2 tbsp fresh sage
2 tbsp fresh thyme
2 cups bread, diced and toasted to crouton consistency (preferably a combination of French and rye bread)
salt and fresh-ground pepper, to taste


Read the full recipe here


Bräuista's Beer Cheese Fondue Macaroni & Cheese
from The Bruery Recipes Blog
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This recipe was made with a home-brewed nut brown ale.  Any nut brown ale will do, as long as it isn't overly-hopped (most are not).  A stronger beer will add a stronger flavor to the dish.

Ingredients:
1 Package (16 Ounces) Gemelli Pasta
1/4 Cup Butter
2 Garlic Cloves, Minced
1/4 Cup All-Purpose Flour
1 Tbsp Ground Mustard
1 Tsp Salt
3/4 Tsp Fresh Ground Pepper
2 Cups Half And Half
1/2 Cup Heavy Cream
1 Cup Brown Ale
3 Cups (12 Ounces) Shredded Sharp Cheddar Cheese
2 Cups (8 Ounces) Shredded Fontina Cheese
2 Tbsp Fresh Grated Parmesan Cheese
6 Bacon Strips Thick Cut
2 Tbsp Butter
1 Cup Ritz Cracker Crumbs

Read the full recipe here

Stovetop Beer Mac and Cheese
from Parade
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This one is a simple, vegetarian mac and cheese which calls for a pale ale, but it might be interesting to experiment with different styles.  Because the beer doesn't simmer in the pot long, you don't need to worry too much about the hops bitterness becoming too concentrated.

Ingredients:

2 cups elbow macaroni
½ cup sour cream
1 large egg
⅔ cup pale ale beer
1 Tbsp cornstarch
4 Tbsp unsalted butter
2 Tbsp flour
8 oz cheddar cheese, fresh grated (pre-shredded has additives that prevents it from melting properly)
½ tsp black pepper
½ tsp smoked paprika
pinch cayenne pepper
¼ tsp salt

Read the full recipe here

Autumn Maple/Cinnamon Israeli Cous Cous with Napoleon of Sweet Potatoes and Maple/Brown Sugar Mascarpone
from The Bruery Recipes Blog
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The Bruery's Autumn Maple is a beer brewed with yams, cinnamon, nutmeg, allspice, vanilla, molasses, and maple syrup and fermented with Belgian yeast.  You could substitute with a sweet, spicy pumpkin beer, as low as possible in hops character.

Ingredients
2 cups Israeli cous cous
2 ½ cups Autumn Maple beer
½ cup vegetable stock
1 tsp cinnamon For the Sweet Potatoes
2 large sweet potatoes, in ¼ slices lengthwise
2 tbsp brown sugar
2 tbsp butter For the Mascarpone
¼ cup mascarpone
2 tsp ginger powder
1 tbsp brown sugar For the Autumn Maple Sauce
2 cups Autumn Maple beer
¼ cup maple syrup
¼ cup brown sugar

Read the full recipe here

Desserts and Breads


Spent Grain Coddodrillo Bread with Brown Ale
from The Bruery Recipes Blog
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For the sponge
1 package (2.5 teaspoons) active dry yeast
¾ cup dark beer, at room temperature (I used Lost Coast’s Downtown Brown for the nutty flavor, The Bruery's Rugbrød would also work great)
3 cups cool water
1 cup spent grain flour (dried spent grain processed to a fine powder in a food processor)
2.5 cups all-purpose flour

For the dough
3 cups all-purpose flour
1 cup spent grain
1 tablespoon sea salt

Read the full recipe here

Stacey's Bread Pudding with Spiced Black Tuesday Sauce
from The Bruery Recipes Blog
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The Bruery Black Tuesday is a bourbon barrel-aged imperial stout.  If you substitute, I would stick to the bourbon barrel imperial stouts because it's that nice warm bourbon flavor that makes it.

Ingredients:
8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 1-lb loaf of cinnamon challah or cinnamon raisin bread cut into 1 inch cubes
1 cup golden raisins

Read the full recipe here

Great Northern Porter Bread Pudding
from Summit Brewing Company
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Can substitute any porter, or consider a chocolate porter or a low-IBU chocolate stout.

Ingredients

1 12oz bottle of Summit Great Northern Porter
1/2 cup whipping cream
1/2 cup plus 2 tablespoons sugar
1 1/4 cups semisweet or dark chocolate chips
4 large eggs
2 teaspoons pure vanilla extract
1 baguette cut into roughly one-inch cubes.

Read the full recipe here


Autumn Maple Beer Crispy Treats
from The Bruery Recipes Blog
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The Bruery's Autumn Maple is a beer brewed with yams, cinnamon, nutmeg, allspice, vanilla, molasses, and maple syrup and fermented with Belgian yeast.  You could substitute with a sweet, spicy pumpkin beer, as low as possible in hops character.

Ingredients for the Salted Beer Caramel Sauce
1/2 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
1/4 cup heavy cream
2 tablespoons butter
1 teaspoon sea salt
1/4 cup The Bruery Autumn Maple beer

Read full recipe here

Bacon Maple Pecan Bars
from Brandon Hernandez, on the Stone Brewing blog
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You can, of course, substitute with another Russian imperial stout.

Ingredients for the Filling

1 cup Stone Imperial Russian Stout
1/2 cup unsalted butter
2 cups pecans, chopped
2 cups light brown sugar
1/2 cup pure maple syrup
1/4 cup heavy cream
2 eggs, beaten
5 strips bacon, cooked and chopped

Read the full recipe here

Beer Brownies
from The Kitchy Kitchen
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This recipe sounds amazing, with the addition of cinnamon and cayenne to give it that Aztec chocolate charm...and there's a lot of flexibility with what kind of beer you can use - basically, whatever your favorite dessert beer is.

Ingredients
3 ½ oz dark chocolate (70% cocoa and up)
1 tablespoon instant espresso
8 tablespoons of butter
4 eggs, at room temp
1 cup white sugar
1 cup brown sugar, packed
1/4 cup unsweetened cocoa powder (I used Valrhona) 1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 cup flour
2 teaspoons vanilla paste (or extract)
1/2 cup malty beer (I used the Bruery's Rugbrod, a Danish Rye Beer, but a Belgian Quad, a Stout, or a Porter would work)
1 cup semi-sweet chocolate chips
1 cup walnuts, halved and toasted lightly

Read the full recipe here

Pumpkin Beer Bread
from The Bruery Recipes Blog
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This recipe was originally make with The Bruery Autumn Maple, but you could substitute any high-quality, rich, spicy beer - such as a pumpkin beer - with a low IBU.

Ingredients
2 cup all purpose flour
1 cup whole wheat pastry flour
2 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
12 ounces beer
½ cup pumpkin puree (canned or made from fresh)
2 Tbsp butter, melted

Read the full recipe here

Black Butte Porter Spice Cake
from the Deschutes Brewery newsletter
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Can substitute any good porter...

Ingredients
3 cups all-purpose flour
2 1/2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1 cup sugar
1 cup vegetable oil
1 cup molasses
1 C Black Butte Porter

Read the full recipe here


Autumn Maple Oat Scones
from The Bruery Recipes Blog
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The Bruery's Autumn Maple is a beer brewed with yams, cinnamon, nutmeg, allspice, vanilla, molasses, and maple syrup and fermented with Belgian yeast.  You could substitute with a sweet, spicy pumpkin beer, as low as possible in hops character.

Ingredients
1 ¾ cup flour
½ cup whole wheat flour
½ cup oats
1 tablespoons baking power
1 tablespoon sugar
1 teaspoon salt
½ pound + 3 tablespoons butter, cold, unsalted and diced
1 + ¼ cup autumn maple (to be used separately)
2 eggs, lightly beaten
½ cup raisins (optional)
1 egg, beaten 1 tablespoon of water (egg wash)
3/4 cup powder sugar
½ teaspoon vanilla

Read the full recipe here

Autumn Maple Sweet Potato Cupcakes
from The Bruery Recipes Blog
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The Bruery's Autumn Maple is a beer brewed with yams, cinnamon, nutmeg, allspice, vanilla, molasses, and maple syrup and fermented with Belgian yeast.  You could substitute with a sweet, spicy pumpkin beer, as low as possible in IBUs.

Cupcake Ingredients

3 medium sweet potatoes, baked, skinned and mashed 1 stick (1/2 cup) unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar 2 large eggs 1 3/4 cups all-purpose flour 1 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup buttermilk 1/2 teaspoon vanilla extract 2 tbsp Autumn Maple beer syrup

Read full recipe here

Hungry yet? Get in that kitchen!

 


Comments

08/09/2014 4:00am

Sooo many recipes in one post? Great! Craft beer is a versatile and dynamic ingredient in any food recipe. I think the recipes here show how to use microbrewed beer as a flavorful ingredient. Thanks for the recipes.

08/29/2015 7:27am

Teachers should welcome the questions of the students. They should ensure them that they understanding their questions. They should answer their questions clearly so that they can understand lecture well.


Comments are closed.