Beer Cheese Dip
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 1 cup milk
- ⅔ cup beer
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 cups sharp cheddar shredded
- Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute. Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly. Reduce heat to low, add cheeses, and stir just until melted and smooth. Serve warm with vegetables, tortilla chips or soft pretzels.
Brewer’s Bread Recipe. From the American Homebrewer’s Association
- 3 cups spent grain (wet, straight from the mash tun)
- 1.25 cups warm water
- .25 cups sugar
- 4-5 cups all purpose flour
- 1 tsp. salt
- 1 egg beaten
- .25 cups milk
- 1 packet dry active bakers yeast
Instructions:
Mix yeast water and sugar in a bowl to activate yeast. Allow 30 min for yeast to activate. Add yeast starter, salt, egg, spent grain, and milk in a bowl and slowely add flour. Knead dough until it is smooth and no longer sticky. Place dough in a large greased bowl and cover it with a towel. Wait for dough to rise and double in size then punch down the dough. Split your dough into the desired amount of loaves and place on a cookie sheet over a thin layer of cornmeal. Allow loaves to rise again and then score the loaves with a knife. Bake at 375ºF for 35 minutes or until the bread is desired color and a knife comes out clean after being inserted into the center.
Beer-Brined Pork Tenderloin
- 6 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 1 tsp dried oregano
- 1/2 tsp pepper
- 12 oz. beer, plus 1/2 cup beer to deglaze pan
- 1⁄3 cup sugar
- 1 oz. curing salt
- 6 cloves garlic, crushed
- 3 bay leaves
- 1 shallot, chopped
- 2 pork tenderloins, 1 1⁄4 - 1 1⁄2 lb. each
- 1 cup beef broth
- Flour to thicken gravy
In a large saucepan combine cut herbs, beer, sugar, salt, garlic, bay leaves, and shallot. Bring mixture to a boil and cook until sugar and salt have dissolved. Cool; refrigerate. Add pork to brine. Marinate overnight, turning once. Drain pork, blot dry. Transfer pork to roasting pan, cook for 25-30 min. in a 400° F. oven, turning once. Remove pork from oven and allow to rest 5 min. before slicing and serving. For gravy, deglaze roasting pan with room temperature beer, strain resulting liquid into a sauce pan. Add beef broth and bring to a boil. Mix flour to cold water and add to gravy mixture while stiring. Add until desired thickness. Pour over sliced pork and serve.
Stout Gelato
- 4 medium egg yolks
- 150 g (3/4 cup) of granulated sugar
- 350 ml (1 ½ cup) of whole milk
- 250 ml (1 cup) of heavy cream
- 1 tsp vanilla extract
- 1/4 cup bittersweet dark chocolate chips
- 1/2 cup stout
Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream. You can use a stand mixer or an electric hand mixer. You can even beat them by hand with a whisk, but you need more time and the result is not as perfect as with the electric mixer. Meanwhile, pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes. THE MILK MUST NOT BOIL. If you have a kitchen thermometer you can check that the temperature remains at about 85°C (185 F). If you don’t have a thermometer, take care to remove the saucepan from the heat or to lower the heat if you see that the milk starts to boil. At this step, transfer the egg and sugar fluffy cream to a saucepan. Pour the hot milk slowly. Keep mixing while you do it. In this way you are also pasteurizing the eggs. If you want to flavor your gelato, this is the time to add vanilla bean and chocolate. Now put it back on the heat and cook for another 5 minutes. WITHOUT BOILING AND ALWAYS STIRRING. Then turn off the heat and add the cold heavy cream. Mix really well. Put mixture into refridgerator to chill. Once cold, put mixture into ice cream machine per machine instructions.