Any recipes using beer?

[blrn1]

So we've found ourselves in possession of six bottles of mass-produced yellow beer (I won't mention any names). What do we do with them? I'll make drunken cheesy bread, probably...Any other recipes that would do well with a more "mildly flavored" beer? The thing is, we usually buy beer with more body and a stronger flavor that what we've got sitting in the fridge right now...

I'm sure there are some pork or beef recipes that it might work in... Would it be worth trying in beer-cheese soup? Any suggestions?

[sneezles]

Beer Cheese Soup, Pinto Beans, Stew, and Chili do well with beer added in place of some other liquid in the recipe.

[swedish cook]

This Cheddar Beer Soup is pretty good.

[HealthyinMN]

Here are a few recipes from us...

Tortilla and Black-Bean Pie (Adapted from Everyday Food)



4 8" whole-wheat flour tortillas
1 tablespoon canola oil
3/4 cup diced onion
1 jalapeño chile, minced
2 cloves garlic, minced
1/2 teaspoon ground cumin
salt and fresh ground black pepper
2 15 ounce cans blank beans, rinsed and drained
1 1/2 cups beer
1 3/4 cups corn kernels (fresh or frozen)
4 scallions, thinly sliced
8 ounces shredded white cheddar cheese

Preheat oven to 400 degrees.

In a large skillet, heat oil over medium. Stir in onion, jalapeño, garlic and cumin - season with salt and pepper. Cook until onion is softened, about 6 minutes. Stir in beans and beer - bring to a boil, reduce to medium and simmer until most of the liquid has evaporated, about 10 minutes. Stir in corn and scallions and let heat through, stirring, about 1 to 2 minutes. Season to taste with additional salt and pepper.

Place 1 tortilla in the bottom of a 9" springform pan coated with nonstick spray. Spread 1/4 of the bean mixture on top and sprinkle with a scant 1/2 cup cheese. Repeat process, adding the remainder of the cheese on top. Place into the oven and bake until the cheese has melted and the dish is hot, about 20 to 25 minutes. Remove and let cool slightly before serving. Serve with additional sliced scallions on top, if desired.

Makes about 6 servings.


Beer-Cheese Bread (Adapted from CL)



1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat pastry flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
4 ounces (1 cup) shredded Monterey Jack cheese
12 ounce bottle lager-style beer
2 tablespoons melted butter, divided

Preheat oven to 375 degrees.

In a small skillet, heat oil over medium-low. Stir in onion - cook until browned, about 10 minutes. Add garlic and pepper - cook until fragrant, about 1 minute.

In a medium bowl, whisk together flours, sugar, baking powder and salt. Add onion mixture, cheese and beer to the dry ingredients - stir just until combined.

Scoop the mixture into a 9" x 5" loaf pan coated with nonstick spray. Drizzle 1 tablespoon of the melted butter over the top. Place into the oven and bake for 35 minutes. Remove from the oven and drizzle the remaining 1 tablespoon melted butter on top. Place loaf pan back into the oven and continue to bake until the top is well-browned and a skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 20 to 25 minutes. Remove and let cool for 5 minutes in the pan before turning bread out onto a wire rack to cool completely.

Makes about 12 to 16 servings.


Brat, Beer and Cheese Soup (Adapted from Penzey's)



3 tablespoons olive oil
1 cup sliced carrots
1 cup finely chopped celery
1 cup finely chopped onions
2 garlic cloves, minced
1/4 cup all-purpose flour
16 ounces russet potatoes, peeled and diced
6 cups chicken broth
12 ounces beer
1/2 teaspoon ground chipotle pepper
1/2 teaspoon mustard powder
1/2 cup milk
1/4 teaspoon Worcestershire sauce
8 ounces shredded sharp cheddar cheese
3 cooked bratwursts, sliced

In a Dutch oven, heat oil over medium. Stir in carrot, celery and onion - cook until very tender, stirring often, about 12 to 15 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

Add potatoes, broth and beer - bring mixture to a boil and cook until the potatoes are tender, about 10 to 15 minutes. Season with mustard powder and cayenne pepper, along with salt and fresh ground black pepper.

Stir milk and Worcestershire into the soup. Remove from the heat and gradually stir in the cheese until melted and smooth. Remove roughly 2 cups of vegetables, along with some of the liquid, and place into a food processor - process until smooth. Pour back into the soup and place pot back over low heat. Stir in cooked bratwurst - heat until the soup has warmed through, about 5 more minutes.

Makes about 6 servings.

[MinEaston]

I've used beer in place of water when making pizza dough. Makes a nice, pliable dough with a more yeasty flavor.

The Jan/Feb 2009 CL cover recipe for smoky slow-cooker chili took a can of beer, I think, if you made it on the stove top (slightly less in the crockpot). That chili was delicious.

[Jessnc]

"[QUOTE=HealthyinMN;1465275]




1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat pastry flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
4 ounces (1 cup) shredded Monterey Jack cheese
12 ounce bottle lager-style beer
2 tablespoons melted butter, divided

Preheat oven to 375 degrees.

In a small skillet, heat oil over medium-low. Stir in onion - cook until browned, about 10 minutes. Add garlic and pepper - cook until fragrant, about 1 minute.

In a medium bowl, whisk together flours, sugar, baking powder and salt. Add onion mixture, cheese and beer to the dry ingredients - stir just until combined.

Scoop the mixture into a 9" x 5" loaf pan coated with nonstick spray. Drizzle 1 tablespoon of the melted butter over the top. Place into the oven and bake for 35 minutes. Remove from the oven and drizzle the remaining 1 tablespoon melted butter on top. Place loaf pan back into the oven and continue to bake until the top is well-browned and a skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 20 to 25 minutes. Remove and let cool for 5 minutes in the pan before turning bread out onto a wire rack to cool completely.

Makes about 12 to 16 servings."


I'd like to suggest this bread also. I absolutely loved it. The bread paired nicely with a barley soup that I made. I froze the leftover slices and it reheated in the toaster oven beautifully.

[tifscatku]

Getting ready to make my recipe/grocery list and came across this recipe in Cook's Country Feb/March 2009 issue. You could serve this with kielbasa stewed in the beer.

Beer-Braised Cabbage
Serves: 4
Source: Cook's Country

Ingredients
2 T. unsalted butter
1 onion, chopped fine
1/2 c. beer, preferably light-bodied lager
1 T. whole grain mustard (they prefer Grey Poupon Harvest Coarse Ground Mustard)
1/2 t. minced fresh thyme
1 sm. head green cabbage (about 1 lb.), halved, cored, and sliced thin
2 t. cider vinegar
Salt and Pepper

Directions
Melt butter in large skillet over medium-high heat. Cook onion until softened, about 5 minutes. Stir in beer, mustard, and thyme and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar and cook covered, stirring occasionally, until wilted and tender, about 8 minutes. Season with salt and pepper. Serve.

I haven't made this, but am seriously thinking of putting it on my list this week. I have made many things out of this magazine, and can say I've only been disappointed once. I can usually find good main dishes, but side dishes seem to elude me! Hope you find something that works.

[blrn1]

Oh my gosh! Every last one of those sounds delicious! Thank you all so much for the quick replies. I'm excited to be off work tomorrow & Monday so that I can get to the grocery store and start making some of these.

[Hammster]

Not a recipe, but if you have trouble with slugs and/or snails in your garden, some of that yellow beer poured into a rimmed lid (such as from a mayonnaise jar) and placed on the ground near the plants where the snails/slugs appear regularly will attract them. They will slither in and get drunk and die happy.
If you have outdoor pets, it may not be a good idea to do this however.

[swedish cook]

Not a recipe, but if you have trouble with slugs and/or snails in your garden, some of that yellow beer poured into a rimmed lid (such as from a mayonnaise jar) and placed on the ground near the plants where the snails/slugs appear regularly will attract them. They will slither in and get drunk and die happy.

These beer traps work very well but can quickly turn disgusting.
The expression drunk as a skunk comes to mind.

[Hammster]

These beer traps work very well but can quickly turn disgusting.
The expression drunk as a skunk comes to mind.

For certain, but they sure are effective.

I have a recipe for a beer bread to share. I just made it today to go with the soup I'm making for dinner tonight. Pretty tasty. Tastes of the beer I used. I did use my bread machine so the directions reflect using a bread machine.

Beer Bread
For large loaf

1 1/2 cups (1 12 oz can or bottle) flat beer
2 tbsp canola or olive oil (I used olive)
3 1/2 cups unbleached all-purpose flour (I automatically got out the bread flour and had it all measured out and ready to go before I saw the recipe calls out AP. The bread flour worked just fine)
1/4 cup sugar
2 tsp active dry yeast

Load your bread machine per its manufacturer's instructions.
Use the quick cycle for this bread.

Note: that I had to add about a tbsp extra flour while the bread was kneading in the machine since the dough was wet and sticky. I used AP flour for the extra TBSP.

[Jewel]

Joe, that Brat, Beer and Cheese Soup looks amazing! I have stocked up on the Turkey Keilbasa that we love since it's been on sale, and this looks like a perfect place to use one this week! Off to grab one out of the freezer!

[Angelsfan]

I can't remember who originally posted this, but it is quite tasty.

-Heather

Basil Beer Bread

3 1/4 cups all-purpose flour
1 1/4-ounce package active dry yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan
1 12-ounce bottle beer, preferably ale
Flour for the work surface
1 cup chopped or torn fresh basil

Heat oven to 400° F.

In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.

source: Real Simple
makes 1 loaf

[ncredbird]

When I first read this recipe about 25 years ago I thought that it sounded really strange and knew it would either be wonderful or really awful. Well, I lucked out and it is wonderful. I have made it many times over the years and it is a cake that is requested for our church bake sales.


* Exported from MasterCook *

Beer Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup butter -- or margarine, softened
2 eggs
3 cups all purpose flour -- I use 1/2 soft whole wheat and 1/2 all purpose.
1 12 oz can beer
1 cup chopped walnuts -- or pecans
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
1 cup chopped dates
Confectioners sugar -- for dusting

In a mixing bowl, combine the sugar, butter, and eggs. Add the rest of the ingredients and mix well.

Pour the batter into a greased and floured tube pan (not a bundt pan). Bake in a 350 degree oven for 50 minutes, or until a cake tester comes out clean. Allow the cake to cool, then remove it from the pan and dust the top with confectioners' sugar.

Description:
"The men in my family always enjoy this cake and ask for seconds, too!"
Source:
"Old recipe cut from magazine. Contributor: Kathryne Jackamorel, Herkimer, NY"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 371 Calories; 7g Fat (17.1% calories from fat); 7g Protein; 71g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 313mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 2 Other Carbohydrates.

NOTES : This is a moist, dense, wonderfully flavored cake. Doesn't need the confectioner's sugar for anything other than decoration.

[drewberry4]

Maybe it's just me, but I feel like beer-cheese soup wouldn't taste as good without a nice, full-bodied beer rather than the yellow kind.

Just in case though, I will share the Sam Adams official recipe - it is wonderful. I got it from the Sam Adams Brewery in Boston.

Samuel Adams Boston Lager Cheese Soup

4 Tbsp butter
2 cups chopped onion
2 cups diced carrots
1 cup thinly sliced celery
1/3 cup flour
1 12oz bottle of Samuel Adams Boston Lager
3 cups chicken stock
2 cups diced red potatoes
2 cups milk
3 cups grated Cabot Sharp Cheddar
1 tsp dried thyme
2 tsp Worcestershire sauce
2 tsp paprika
2 Tbsp tomato paste
Salt and pepper
1/4 cup thinly sliced onions or scallions

In a heavy 4-quart pot or Dutch oven melt the butter over medium heat. Add the onions, carrots, and celery, and cook 5 minutes. Stir in the flour, coating the vegetables well with the roux. Whisk in the Boston Lager and stock, bring to a boil. Lower the heat, and simmer until the soup thickens, about 3-5 minutes. Add the potatoes and cook 10-15 minutes until tender. Stir in the milk, grated cheese, thyme, Worcestershire, paprika, and tomato paste. Continue stirring until the cheese is melted and the soup is smooth. Taste of salt and pepper and tabasco if desired. Serve in large bowls and garnish with the onions or scallions.

Yield: 6-8 servings

[wallycat]

There's a kielbasa, cabbage, potato "stew" that uses beer and onions. VERY good and so much more than it's parts.

[bobmark226]

Beer-Braised Cabbage
Serves: 4
Source: Cook's Country

Ingredients
2 T. unsalted butter
1 onion, chopped fine
1/2 c. beer, preferably light-bodied lager
1 T. whole grain mustard (they prefer Grey Poupon Harvest Coarse Ground Mustard)
1/2 t. minced fresh thyme
1 sm. head green cabbage (about 1 lb.), halved, cored, and sliced thin
2 t. cider vinegar
Salt and Pepper

Directions
Melt butter in large skillet over medium-high heat. Cook onion until softened, about 5 minutes. Stir in beer, mustard, and thyme and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar and cook covered, stirring occasionally, until wilted and tender, about 8 minutes. Season with salt and pepper. Serve.

Be still, my heart!

Bob

[Shugness]

I've taken pork roast, cut it in large chunks and generously seasoned it with cajun season. Then browned each side in butter and put them in my crockpot. Meanwhile back to the pan with the butter - add onion and garlic, sautee, add a little worchestshire sauce and after a few minutes add a cup of chicken broth and a cup and half of beer (I recommend Blue Moon) - let it heat up and then pour over the pork. Put in crock pot till cooked through, then get the chunks out and "pull" them. I end up draining the liquid out, reserving some of it to moisten the meat, and serving it on buns with Sweet Baby Rays bbq sauce.

My other favorite beer recipe is the famous Beer Butt Chicken, you can mix it up tons of different ways. I've done it in the oven and on the grill - just as good either way....here's a link, read the reviews to get ideas how to personalize it to your taste.

I hate beer to drink but love cooking with it.

http://allrecipes.com/Recipe/Beer-Bu...en/Detail.aspx

[tifscatku]

Be still, my heart!

Bob

Hee Hee! Glad I posted it. Seeing as it worked, I'm going to try it next week.

[cookncraze]

CL's Real Texas Chile (no beans) uses both beer & wine! Hooray! It is sooooooo good too!

[smokeandashes]

Flemish Beef Stew Cooked in Beer
(Vlaamse Stovery or Les Carbonades Flamandes)
Serves 6 to 8

4 pounds boneless stew meat,
such as chuck, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
2 bottles (12 ounces each) Belgian beer
2 or 3 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1-1/2 tablespoons red currant jelly (or brown sugar)
1 tablespoon cider or red wine vinegar

1. Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.

2. Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowd the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.

3. Add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onions and cook stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and the onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning the but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.

4. Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meant. Add the thyme and bay leaves.

5. Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its sprigs and bay leaves. Taste and adjust the seasoning and serve.

Note: If this recipe looks like it will make too much for you, go ahead and prepare it anyway, for the stew freezes beautifully. Then you have an instant dinner awaiting your pleasure.

[blrn1]

Well, I have been cooking with beer this week!

The black-bean and tortilla pie was excellent, as was the beer, brat, and cheddar soup. Actually it's still simmering on the stovetop but I had to sneak a few tastes. I used turkey kielbasa instead of bratwurst, though.

Yesterday, I put some western-style ribs (they were cheap!) in the crockpot with some beer, and made the beer-braised cabbage to go with it. That was an easy, tasty, inexpensive dinner!

And I found a recipe from Cooking Light 1999, for beef stew with leeks and beer. Out of sheer laziness, I just browned a 1.5-lb. roast and threw everything into the crockpot. We had it over garlic mashed potatoes, and it was absolutely delicious.

Thanks everyone for the suggestions. (and I still have one more bottle left that I'm going to use in drunken cheesy bread next week, I think!)

[Canice]

I made a batch of "Perfect Pintos" recently, and after a couple of tostados lost the love and put the rest of the beans in the freezer. I used them the other day in place of canned or regular cooked dried beans in a batch of chili, and loved it! In fact, I'm going to make another batch this weekend to freeze.

Perfect Pintos

1# pinto beans, cooked in the Rancho Gordo manner – 1 cup pot liquor reserved.

2 T corn oil
1 medium white onion, finely chopped
1 bunch green onions, thinly sliced
3 Roma tomatoes, chopped
2 jalapeños, minced
2 cloves garlic, minced
¾ cup ale
1 T hot sauce
2/3 cup cilantro leaves, chopped

Cook beans as directed. Reserve 1 cup pot liquor, and set aside both beans and pot liquor.

Heat oil in a large sauté pan over medium flame. Add white onions, and cook 1 minute, stirring. Add in green onions and cook 1 minute more. Stir in Roma tomatoes. Add cooked beans, jalapeños, garlic, ale, and hot sauce. Increase heat and bring to a boil. Reduce to a very low flame and simmer 20 minutes. Add reserved pot liquor, as necessary, to keep beans moist. Stir in chopped cilantro and simmer five minutes more.

Serve hot, as a side to barbecue, or fold into burritos or tacos. Enjoy.

[menat]

I made a batch of "Perfect Pintos" recently, and after a couple of tostados lost the love and put the rest of the beans in the freezer. I used them the other day in place of canned or regular cooked dried beans in a batch of chili, and loved it! In fact, I'm going to make another batch this weekend to freeze.

Perfect Pintos

1# pinto beans, cooked in the Rancho Gordo manner – 1 cup pot liquor reserved.

2 T corn oil
1 medium white onion, finely chopped
1 bunch green onions, thinly sliced
3 Roma tomatoes, chopped
2 jalapeños, minced
2 cloves garlic, minced
¾ cup ale
1 T hot sauce
2/3 cup cilantro leaves, chopped

Cook beans as directed. Reserve 1 cup pot liquor, and set aside both beans and pot liquor.

Heat oil in a large sauté pan over medium flame. Add white onions, and cook 1 minute, stirring. Add in green onions and cook 1 minute more. Stir in Roma tomatoes. Add cooked beans, jalapeños, garlic, ale, and hot sauce. Increase heat and bring to a boil. Reduce to a very low flame and simmer 20 minutes. Add reserved pot liquor, as necessary, to keep beans moist. Stir in chopped cilantro and simmer five minutes more.

Serve hot, as a side to barbecue, or fold into burritos or tacos. Enjoy.

Wanting our French visitors to experience a southwestern meal we served "Tacos al Pastor (BA 5/08)" - the excellent "Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw" recently posted, Mexican rice and the Perfect Pintos. WOW! Had some freshly cooked "Yellow Indian Woman" on hand begging to be used... and was hoping for leftovers but that was not to be. Wonderful recipe. Thank you for sharing!