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Jackie Dott-Mallory

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Salted Beer Caramel and Stroopwafel Ice Cream Sandwiches

Salted Beer Caramel and Stroopwafel Ice Cream Sandwiches

I wanted to make Stroopwafels from scratch because that sort of thing makes me excited. So I read recipe after recipe after historical articles of the origins of these things because obviously, I know how to party. 

Then I came to my senses and realized I didn’t really need to buy (and store) a Stroopwafel iron for the one or two times a year that I would actually make them. I did briefly wonder if I knew anyone who might own one in the Seattle area from whom I could borrow. I don’t. Because clearly, my friends are more normal than I am. 

But if you do see me one day and I have purchased such an iron because I absolutely NEEDED to make Belgian Ale Stroopwafels for a Christmas cookie exchange, feel free to shame me vigorously. I will obviously deserve it. 

Salted Beer Caramel and Stroopwafel Ice Cream Sandwiches

Ingredients
  

For the salted caramel:

  • 1 cup sugar
  • ¼ teaspoon cream of tartar*
  • ¼ cup IPA beer
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream
  • 1 teaspoon flakey sea salt
  • 6 tablespoons butter

For the ice cream:

  • 1 cup heavy cream divided
  • ½ teaspoon vanilla extract
  • 1 cup whole milk
  • 3 large egg yolks
  • ¼ cup sugar

For the sandwiches:

  • 8 Stroopwaffels

Instructions
 

Make the caramel:

  • Add the sugar, cream of tartar, and beer to a large heavy-bottom saucepan, stir until the sugar is dissolved, stop stirring.
  • Boil until a dark amber, about 8 minutes, swirling the pan occasionally if hot spots develop.
  • Remove from heat, stir in the heavy cream, vanilla, salt and butter until melted.
  • Add to a storage container, allow to cool until room temperature.

Make the ice cream:

  • Add the milk, vanilla, and cream to a pan over medium-high heat. Cook, stirring frequently until the milk starts to bubble around the edges. Remove from heat.
  • Add the yolks to a mixing bowl with the sugar. Stir until well combined.
  • Slowly add the milk mixture while whisking continuously.
  • Pour back into the saucepan over medium heat. Whisk constantly until the mixture has thickened slightly and coats the back of a spoon.
  • Add to an airtight container, stir in ½ cup caramel sauce. Refrigerate until chilled, about 3 hours.
  • Add to an ice cream maker, churn according to manufactures specifications until a soft-serve consistency (in a KitchenAid ice cream maker, this takes about 15 minutes).
  • Transfer to a freezer container, freeze until set, about 2 hours.
  • Add generous scoops of ice cream in between two stroopwafels, sandwich them together.
  • Freeze until ready to serve.

Notes

*cream of tartar is optional but it does prevent crystallization, if grainy caramel has ever been an issue for you.

Almond Cake with Beer Caramelized Pineapples and Hibiscus Whipped Cream

Almond Cake with Beer Caramelized Pineapples and Hibiscus Whipped Cream

it’s officially Cake For No Reason Season. We did the thing a few months ago where we gave up things in January (after we ate all the things during the holidays) then we worked out a little so we feel better, and now we don’t have anything to celebrate so we make Cake for No Reason Season, which would be a reason and the paradox may implode the universe.  

But I’ll have cake and beer, so I don’t think I’ll notice. And if the world ends because of cake and beer, then the world had it coming and I can live with that. I didn’t make this cake with a hazy IPA, but I did eat it with a hazy IPA, (Mother Earth’s Flawless Imperfection) because the pairing of an IPA and pineapple is fantastic and worth a celebration all on its own. 

Almond Cake with Beer Caramelized Pineapples and Hibiscus Whipped Cream

Ingredients
  

For the pineapple

  • ½ cup (120g) pale ale beer
  • ½ cup (100g) brown sugar
  • 2 cups (300g) fresh pineapple, cut into 1-inch pieces

For the cake

  • 1 ⅔ cups (200g) all-purpose flour
  • ¾ cup (90g) almond flour (not almond meal)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • cups (300g) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon almond extract
  • 1 teaspoons vanilla extract
  • ¾ cup (180g) full-fat sour cream
  • 3 large eggs
  • ½ cup (120g) good quality olive oil
  • ½ cup (120g) pale ale beer
  • 1 cup (90g) sliced almonds

For the whipped cream:

  • 2 hibiscus tea bags
  • ¼ cup (60g) boiling water
  • 1 cup (140g) Heavy cream
  • ½ cup (60g) Powdered sugar

Instructions
 

  • Add the brown sugar and beer to a saucepan, stir to combine. Add the pineapple, simmer over medium-high heat until pineapple is soft and the sauce has thickened about 10 minutes. Remove from heat, set aside.
  • Preheat the oven to 350°F.
  • Spray a 9-inch springform pan with cooking spray, line the bottom with a round of parchment paper, set aside.
  • Add the flour, almond flour, baking soda, baking powder, sugar, and salt to a large bowl, stir to combine.
  • Add the almond extract, vanilla extract, sour cream, eggs, olive oil, and beer, stir with a fork or whisk until just combined.
  • Add to the prepared pan.
  • Place the pineapple on top in an even layer (it will sink, that’s OK).
  • Drizzle with the caramel sauce left in the pan.
  • Top with an even layer of almonds.
  • Bake until the top has turned golden brown and the center springs back when lightly touched, 32-38 minutes.
  • While the cake cooks, start the whipped cream. Place the hibiscus tea bags in a small bowl or mug, pour over the boiling water. Set aside to steep for 15-20 minutes. Allow to cool to room temperature.
  • Stir the hibiscus-infused water into the heavy cream, chill until cold.
  • Once cold, add to the bowl of a stand mixer along with the powdered sugar, beat on high until stiff peaks form.
  • Once the cake has cooled, remove from pan, add to a serving plate, top with whipped cream just before serving.

 

Grilled halloumi Sliders with IPA Avocado Chimichurri

Grilled halloumi Sliders with IPA Avocado Chimichurri

Don’t look at me like that. I know, I KNOW! I grilled another thing. And I don’t even feel bad about it. It’s cheese you can grill (actually grill unlike those misnamed, misleading sandwiches that should be called "pan friend cheese" so no one gets their hopes up). 

This is cheese that doesn’t melt so you can throw it on the grill and use it in sandwiches to shock and amaze your friends who will be confused but intrigued. And confused intrigue is the best state in which to eat sandwiches, this is a fact. 

It’s followed closely by perplexed abandon followed by bemused suspicion. Don’t quote me on this, or try to prove I’m wrong, just grill some things that aren’t usually found over an open flame, open a beer, and feed your friends already. It’s the best way to spend an afternoon. 

Grilled halloumi Sliders with IPA Avocado Chimichurri

Ingredients
  

For the chimichurri:

  • 1 cup cilantro leaves packed
  • 1 cup parsley leaves packed
  • ½ teaspoon salt
  • 1 teaspoon red pepper flakes
  • 3 tablespoons red wine vinegar
  • 3 tablespoons IPA beer
  • ½ cup olive oil
  • 1 large avocado diced

For the sliders:

  • 8 ounces halloumi cheese cut into ½ inch slices
  • 1 large red pepper
  • 3 tablespoons olive oil
  • 6 slider buns

Instructions
 

  • Add the cilantro, parsley, salt, red pepper, vinegar, and beer to a food processor, process until well combined. While the food processer is running, slowly add the olive oil.
  • Add the diced avocado to a bowl, pour the chimichurri mixture over the avocado, and gently stir to combine.
  • Heat the grill to medium-high.
  • Drizzle the halloumi and red pepper with olive oil. Add the halloumi and red pepper to the grill. Cook the halloumi on both sides until grill marks appear, about 3 minutes per side.
  • Cook the red pepper until the skin has blackened.
  • Scrape the skin off the red pepper, remove the stem and seeds, and slice.
  • Fill the slider buns with cheese, top with sliced red peppers, and avocado chimichurri.

Chocolate Stout Covered Dates Stuffed with Dulce de Leche and Toasted Hazelnut

Chocolate Stout Covered Dates Stuffed with Dulce de Leche and Toasted Hazelnut

Forgive me. I’ve made more Dulce de Leche. Because it’s so easy to make and not screw it up by being on your phone ordering another pair of leggings you don’t need and all of the sudden the caramel is burned and you’re mad at yourself and the Amazon app again. It’s nicer, it’ll patiently wait for you to do all your non-essential work and be just as gorgeous and perfect as if you’d babied it along. 

 

So I decided to stuff it into dates because I forgot how much I love them and needed to celebrate the giant pack of dates that really wanted to come home with me. They’re so pushy. So we obviously needed something crunchy and invited hazelnuts to join the party because they’re always up for a good time, just ask Nutella. And the chocolate stout coating is because it’s fun to be extra sometimes. And of course, salt is a necessity. Just make sure to eat them all in one sitting because that might be a necessity too, at least that’s what I’ve been telling myself. 

Chocolate Stout Covered Dates Stuffed with Dulce de Leche and Toasted Hazelnut

5 from 1 vote

Ingredients
  

For the Dulce de Leche:

  • 1 (14oz) can sweetened condensed milk
  • ¼ teaspoon sea salt I used Maldon
  • ½ teaspoon vanilla extract

For the Dates:

  • 12 Medjool dates pitted
  • 14 hazelnuts lightly toasted
  • 1 ½ cups (9oz) dark chocolate chips
  • ¼ cup (2oz) stout beer
  • 1 teaspoon flakey sea salt

Instructions
 

Make the Dulce de Leche:

  • Pressure cooker method: Remove the top of the can of sweetened condensed milk. Cover with aluminum foil.
  • Add the cooking rack to the bottom of a pressure cooker or Instant Pot. Add the prepared can. Pour water in the pressure cooker until about halfway up the side of the can.
  • Cover tightly, making sure the steam vent is closed.
  • Cook on high for 60 minutes. Allow the steam to vent naturally. Once the can has cooled, remove it from the pressure cooker.
  • Slow cooker method: Add the cans to a slow cooker, cover with water and cook on low for 8 hours, allow to cool naturally before opening.
  • Stir in the vanilla and salt, refrigerate until ready to use.

Stuff the Dates:

  • Spread the inside of the dates with Dulce de Leche, add a hazelnut, close tightly, set aside.

Make the Chocolate Coating:

  • Add the chocolate chips and beer to a microwave-safe dish. Microwave on high for 30 seconds, stir and repeat until melted and well combined (can also be done in a double boiler).
  • Dip the dates in the chocolate until coated, remove with a fork, and set on a sheet of parchment paper. Sprinkle with sea salt. Repeat for all dates.
  • Allow to rest until the chocolate coating is set. Serve at room temperature or chilled.

Hot Crab and Beer Cheese Stuffed Artichokes

Hot Crab and Beer Cheese Stuffed Artichokes

I know there are a lot of ways to stuff an artichoke, but this is the way I like to do it. You COULD cut it in half. You COULD stuff a bunch of crap between the leaves, but that’s not how I stuff things into my vegetables. 

Cut the heart out, fill it with beer cheese, enjoy. It’s like a metaphor. 

A really bad metaphor, obviously. One that I’m not sure what it means, but if you say it confidently enough people will nod along as if they get it, and are inspired by how wise you are. That might also be because you’re holding the physical manifestation of the metaphor and they want to eat the metaphor. Basically, you can do whatever you want when you’re holding beer cheese dip and people will agree with you. It’s the perfect strategy for getting what you want. 

Hot Crab and Beer Cheese Stuffed Artichokes

Ingredients
  

  • 4 large globe artichokes
  • 8 ounces cream cheese
  • ¼ cup IPA or Pale Ale beer
  • ½ cup shredded mozzarella cheese
  • ¼ cup parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce
  • ½ teaspoon old bay seasoning
  • 1 teaspoon garlic powder
  • 6 ounces lump crabmeat
  • ¼ cup Italian bread crumbs

Instructions
 

  • Cut the top inch off the artichoke with a sharp knife. Cut the stem so that the artichoke sits flat with the leaves pointing up.
  • Cook in lightly salted boiling water until the leaves peel away easily, about 30 minutes. Remove from water, allow to cool.
  • Preheat the oven to 375°F.
  • Starting at the center, pull the leaves apart to make the center more accessible. Using a melon baller or grapefruit spoon, remove the center leaves to reveal the “choke” and use a spoon or melon baller to remove the fuzz from the heart.
  • Add to a cast-iron skillet or baking dish, center hole facing up to make it easy to add the dip.
  • In a bowl stir together the cream cheese, beer, mozzarella, parmesan, lemon juice, hot sauce, garlic powder, Old Bay, and crab until well combined.
  • Divide the dip evenly between the four artichokes. Sprinkle with bread crumbs.
  • Bake until the dip is hot and melted, about 12 minutes. Serve warm.

Triple cheese, Chicken and Elote Stuffed Charred Poblano with Lager Avocado Sauce

Triple cheese, Chicken and Elote Stuffed Charred Poblano with Lager Avocado Sauce

Have you replaced doom-scrolling with imagination vacations? As in, pretending as if you’re actually going to take a trip so you plan one by looking up hotels in the Caribbean as though you’re just about to click book? No? Just me? It is preferable to rage-reading the news and is an excellent replacement behavior to panic-skimming medical articles about deadly viruses. 

Also, stuffing foods in other foods is an excellent way to focus on something positive. And by positive I mean you are cooking an entire meal and even if it’s just for you, you’ll have plenty of delicious leftovers. Except we aren’t calling them leftover, it’s called MEAL PREPPING! See, look at you, you’re such a grown-up. Ignore the news and plan your next fake vacation, drink a beer and eat food stuffed into other food. It’s like a vacation for your face. 

Triple cheese, Chicken and Elote Stuffed Charred Poblano with Lager Avocado Sauce

Ingredients
  

Peppers:

  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 2 chicken breasts chopped
  • 4 oz cream cheese
  • 3 tablespoons Mexican lager beer or pilsner
  • ½ cup grated mozzarella cheese plus additional for top
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • 1 can fire-roasted tomatoes drained

Elote:

  • 1 cup corn kernels frozen or fresh
  • 1 cup crumbled cotija cheese
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ½ salt
  • ½ teaspoon garlic powder

Avocado Sauce:

  • 1 large avocado diced
  • ½ cup sour cream
  • ¼ cup cilantro
  • ¼ teaspoon garlic powder
  • 2 tablespoons Mexican lager beer or pilsner

Instructions
 

  • Char the peppers on all sides by places over the flame of a gas stove burner (this will not work on the coils of an electric stove, or an induction burner). If you don’t have a gas burner, add the peppers to a baking sheet and place them just under the broiler in your oven. Turn the peppers until charred on all sides, remove from heat, allow to cool.
  • Heat the oven to 375°F.
  • Heat the olive oil in a large skillet, then add the chicken cooking until seared on all sides.
  • Add the beer, scraping to deglaze the pan. Add the cream cheese, ½ cup mozzarella, paprika, garlic powder, chili powder, and salt. Stir until cheese is melted and well combined.
  • Stir in the tomatoes.
  • Add to a baking sheet, cut the peppers down the center from the stem to the tip, removing the seeds and membrane.
  • Fill the peppers with the chicken mixture. Sprinkle with the remaining mozzarella cheese.
  • Bake until the cheese has melted, about 10 minutes, remove from oven.
  • Stir together all the elote ingredients, set aside.
  • Add all the avocado sauce ingredients to a food processor, process until well combined but the avocado is still slightly chunky.
  • Plate the peppers, top with elote and avocado sauce.

Thai Meatballs with Stout Peanut Sauce

Thai Meatballs with Stout Peanut Sauce 

We need to make goals that are easily attainable. At least in equal measure with the difficult ones. For every goal you make that involves weight, money, or extended family, make one that’s easy to keep. You know, for motivation. I have one for you, it’s easy. 

Your new goal is to never again, never ever, serve meatballs with pasta. Just say no. Serve meatballs with rice, it’s way better. Meatballs and rice are a much more compatible match and I’ll fight you over it. But I will win and afterward I’ll feel bad and buy you a beer. So let’s skip the fighting, move right to the beers, ok?

Thai Meatballs with Stout Peanut Sauce

5 from 1 vote

Ingredients
  

Meatballs

  • 1.5 lbs. ground pork
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large egg
  • ¼ cup bread crumbs
  • 1 tablespoons sesame oil
  • ½ cup stout beer

Sauce

  • 1 (13.5oz) can coconut milk
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ¼ cup (64g) crunchy peanut butter
  • 1 tablespoon (14g) fish sauce
  • 2 tablespoon (28g) low sodium soy sauce
  • 1 tablespoon (14g) brown sugar
  • 2 tablespoon (32g) Thai red curry paste
  • 1 tablespoon (14g) rice vinegar
  • 1 tablespoon (14g) sriracha (plus additional to taste)
  • 3 tablespoon lime juice
  • ¼ cup chopped green onions
  • ¼ cup chopped cilantro

Rice for serving

    Instructions
     

    • Add the pork, salt, garlic powder, onion powder, bread crumbs and eggs to a mixing bowl. Mix with your hands until just combined (don’t over mix).
    • Using a cookie scoop, scoop out a ball of the meat mixture and add to a baking sheet that has been covered with parchment paper.
    • Freeze for 15 minutes (this will help the meatballs retain their shape).
    • While the meatballs are in the freezer, make the sauce.
    • In a mixing bowl add the coconut milk, peanut butter, fish sauce, soy sauce, brown sugar, curry paste, vinegar, sriracha, and lime juice, whisk to combine, set aside.
    • Heat the sesame oil in a large skillet over medium high heat until very hot but not smoking.
    • Add the meatballs, pull the pan back and forth across the burner allowing the meatballs to roll around in the pan. Cook in this manner until the meatballs are browned, about 6 minutes.
    • Lower heat to medium-low, add the beer, scraping to deglaze the pan.
    • Stir in the coconut milk mixture. Allow to simmer until the sauce has thickened and the meatballs are cooked through.
    • Plate the rice, top with meatballs and sauce, sprinkle with cilantro and green onions.

    Korean Beer Glazed Short Ribs

    Korean Beer Glazed Short Ribs

    Do you also get anxiety over the most obscure things? Like when someone asks you what your favorite [random category] is? I don’t like this, it makes me panic and second-guess all my life choices. The truth is, I DON’T have a favorite beer, or vacation spot, or color. 

    But I DO have favorites when it comes to more obscure things, like grocery checkout ladies, and spatula brands. I also have a favorite cooking style, but not the way you think. Because I won’t say "French" or "Mediterranean" it’s even more random.

    It’s "sounds really fancy but it’s super easy." That’s a category, I promise, and it’s my favorite. These short ribs are it, and I cooked them because my regular grocery store always sells flanken-style short ribs. I hate going to new and unfamiliar grocery stores because I have this unreasonable feeling that everyone is looking at me as if I don’t belong there and why am I not at my usual spot that’s obviously why I can’t find the soy sauce! See, I panic over the most random situations. I can get stuck in the drug smuggling capital of Spain and be just fine, but new grocery stores make me uneasy. That’s why I stick to my favorite, it also has my favorite checkout lady. 

    Korean Beer Glazed Short Ribs

    Ingredients
      

    • 2 lbs flanken style short ribs
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 3 tablespoons cornstarch
    • 2 tablespoons olive oil
    • 3 cloves garlic grated with a microplane
    • 1 teaspoon ginger grated with a microplane
    • 1 tablespoon sesame oil
    • 2 tablespoons soy sauce low sodium
    • 1 tablespoon brown sugar
    • 1 tablespoon chili oil
    • ½ cup stout beer

    Instructions
     

    • Preheat the oven to 275°F.
    • Sprinkle the short ribs on all sides with salt and pepper, then dredge in cornstarch.
    • Heat the olive oil in a large braiser (or oven-safe pan with a lid), sear the short ribs on all sides, remove from heat.
    • Stir together the garlic, ginger, sesame oil, soy sauce, brown sugar, chili oil, and beer.
    • Pour over the short ribs. Cover and add to the oven for one hour.
    • Remove the lid, turn the short ribs over, cook for an additional hour.
    • Remove from oven, add to a serving plate, drizzle with pan sauce.

    Beer Pickled Deviled Eggs with Goat Cheese and Coppa

    Beer Pickled Deviled Eggs with Goat Cheese and Coppa

    Do you like pickled things? And deviled eggs? Please say yes. I know, the idea of pickled eggs might be a little cringy at first, but just trust me, I’d never lead you astray. Pickled eggs with a rich filling and some gorgeously fatty meat are exactly what you want to eat as an appetizer. Or for dinner. Whatever. 

    Deviled eggs are this rare beast in the food world. They are things from Grandmas, and church potlucks, and our less than culinarily advantageous childhood, but they hold up. They’ve aged well, and everyone will eat them.

    However, they don’t math well. Let me explain this. Let’s do some egg math, shall we? It’ll be fun. If someone asks you how many scrambled eggs you can eat, it would probably be 3, maybe 4. Reason and logic will tell you that if this is the case, you could only eat 3 or 4 Deviled eggs, but as we all know you can eat about one thousand, maybe more. The limit does not exist. This is a math black hole that even NASA can’t explain. 

    Basically what I’m saying is make a double batch. Or a triple if you plan to share.

    Beer Pickled Deviled Eggs with Goat Cheese and Coppa

    Ingredients
      

    • 8-10 hardboiled eggs
    • 1 cup rice wine vinegar
    • 1 cup pale ale or IPA
    • 1 tablespoon sugar
    • 1 tablespoons salt
    • 2 oz goat cheese plus additional for garnish
    • 1 teaspoon Dijon mustard
    • 2 teaspoons lemon juice
    • 3 tablespoons mayonnaise
    • ½ teaspoon salt
    • 1 tablespoon finely chopped green onions or chives plus additional for garnish
    • 1 oz Coppa thinly sliced and cut into quarters

    Instructions
     

    • Peel the hardboiled eggs, add to a large bowl.
    • Combine the vinegar, beer, sugar, and salt, heat until the salt and sugar have dissolved (this can be done in the microwave or on the stovetop).
    • Add the beer mixture to the egg bowl, place a heavy plate on top of the eggs to submerge them. Chill for 2 to 12 hours.
    • Remove from pickle brine, cut in half vertically.
    • Add the yolk to a bowl, add the whites to a serving plate.
    • In the yolks, bowl add 2 oz goat cheese, mustard, lemon juice, mayo, salt, and green onions. Stir or beat with a hand mixer, until very well combined. Add to a piping bag if desired.
    • Fill the holes in the egg whites with the yolks mixture.
    • Top with a slice of Coppa, then sprinkle with remaining crumbled goat cheese and green onions.
    • Serve cold or room temperature.

    Szechuan Beer Shrimp

    Szechuan Beer Shrimp


    I have to warn you about something. It’s Szechuan peppercorns. Maybe you’re well versed in these little buggers, but maybe you aren’t, and it saves me from worrying about you if you don’t already know that they numb your mouth. Did you know this? Is this common knowledge and I just assume it isn’t, like how I assume everyone just realized that caribou and reindeer are the same thing and I only imagined this to be more privileged knowledge? This is my long-winded way to tell you that Szechuan peppercorn gives you a little tingly numbness when you eat them, as revenge for being eaten. That last part I made up, but I think it’s accurate. 

    They aren’t hot, per se, but they do abuse your mouth the way capsaicin and hoppy beers do. And if you’re a person who likes food that fights back (I’m looking at you, triple IPA drinkers), I think you’ll like this as well. 

    Are you afraid of this? It’s ok, I will only judge you a little for being scared of mouth-numbing foods. You can substitute it with 1 teaspoon black pepper and 1/4 teaspoon ground coriander, but you’ll be missing out on all the fun. 

    Szechuan Beer Shrimp

    Servings 4

    Ingredients
      

    • 1 tablespoon Szechuan peppercorns*
    • 1 lb shrimp peeled and deveined
    • 1 teaspoon salt plus ½ teaspoon divided
    • 2 tablespoons plus 1 teaspoon cornstarch, divided
    • 2 tablespoon avocado oil or olive oil divided
    • 4 green onions
    • 1 red bell pepper chopped
    • 1 teaspoon garlic powder
    • 6 garlic cloves roughly chopped
    • ½ teaspoon fresh ginger grated with a Microplane
    • 6 long dried red chilies chopped
    • 1 teaspoon sesame oil
    • 2 tablespoon low sodium soy sauce
    • 2 tablespoon rice wine vinegar
    • ¼ cup beer pale lager, pilsner, wheat beer
    • 1 tablespoon honey
    • Sriracha to taste this will depend on how spicy your red chilies are
    • ¼ cup chopped peanuts

    Instructions
     

    • Add the peppercorns to a dry pan, toss over high heat until fragrant, about 3 minutes.
    • Using a mortar and pestle, crush to powder (you can also add to a Ziploc bag and crush with a heavy pan or rolling pin), add to a mixing bowl.
    • Place the shrimp on a stack of paper towels to dry well.
    • Add to a bowl with 1 teaspoon salt 2 tablespoons cornstarch, toss until well coated.
    • Heat 1 tablespoon oil to a pan until hot, add the shrimp, toss until the shrimp is curled, pink, and cooked through, remove from pan, add to a large bowl.
    • Chop the green onions, separating the green from the white and light green sections.
    • Heat the remaining oil to the pan, add the chopped white and very light green parts of the green onions (reserve the dark green for later), and the chopped red pepper, sauté until starting to soften.
    • In the peppercorn bowl, add the garlic powder, ½ teaspoon salt, 1 teaspoon cornstarch, chopped garlic, grated ginger, dried chilies, sesame oil, soy sauce, vinegar, beer, and honey, stir to combine.
    • Add the mixture to the pan over the bell peppers, simmer until thickened.
    • Pour the mixture over the shrimp, toss to coat. Add sriracha to taste.
    • Add to a serving bowl, sprinkle with chopped green onions, peanuts. Serve warm.

    Notes

    You can substitute the Szechuan peppercorns with 1 teaspoon black pepper and 1/4 teaspoon ground coriander, skip steps 1 and 2. 

    Beer Brined Balsamic Glazed Scallops over Avocado Caprese Salad

    Beer Brined Balsamic Glazed Scallops over Avocado Caprese Salad

     

    Send this to your date night person, we need to talk. I have something to tell them. Oh hey, Date Night Person! Glad you’re here, I have a recipe for you. It’s going to sound super fancy, but it’s really easy. SO easy that it will make you look like a rockstar and as if you can just throw together an impressive meal in no time. Your person will love it, even be really grateful that you so thoughtfully set up a date night for them that they will do the dishes (it’s only fair). 

    So circle a date on the calendar, add some stuff to your shopping list or delivery cart or whatever, and don’t forget to stop by a local brewery for some beer. You’ll want beer, not just for the recipe but also for the drinking. The drinking with the eating is important. And you now have something social distance approved to look forward to. Need a dessert? Yes, the answer is yes. Make these. Or this. Or both. Probably both, it’s safest. 

    Beer Brined Balsamic Glazed Scallops over Avocado Caprese Salad

    5 from 1 vote

    Ingredients
      

    Scallops:

    • 1 lb jumbo scallops
    • 2 tablespoons salt
    • 1 cup wheat beer pale lager, pilsner
    • 1 cup cold water
    • 2 tablespoons butter
    • 2/3 cup balsamic vinegar
    • 1 teaspoon brown sugar

    Salad:

    • 1 large avocado diced
    • 6 ounces pearl mozzarella balls
    • 2 large tomatoes diced
    • 5 leaves fresh basil Chiffonade (finely sliced)
    • 1 teaspoon salt
    • 1 teaspoon pepper

    Instructions
     

    • Add the scallops to a bowl, sprinkle with salt, cover with beer and cold water. Refrigerate for one hour and up to 12. This will help flush out phosphates that will make scallops taste like soap and prevent a good sear.
    • Remove from brine, rinse well. Add to the top of a stack of paper towels, top with more paper towels. Allow to dry until very well dried.
    • Heat the butter in a skillet until very hot. Add the scallops, cooking on one flat side until seared, 1-3 minutes. Turnover and sear on the other side before removing.
    • Once the scallops are all cooked and set aside, lower heat to medium-low, stir in the balsamic vinegar and brown sugar. Stir and simmer until reduced and thickened. Add to a small container.
    • Add all the salad ingredients to a mixing bowl, toss to combine.
    • Divide evenly between 4 bowls. Top with scallops, drizzle with balsamic reduction.

    Sriracha Beer Pickled Radishes

    Sriracha Beer Pickled Radishes

    I have a theory, just bear with me. It’s about 2020, and I don’t know if you noticed, but it was NO ONE’s year. It was brutal, and remember how we were all so excited for it to end as if that would change anything and then ’21 has been a shitshow? Here comes my theory: it wasn’t 2020, it was THE YEAR OF THE RAT that was the problem. You know, the Chinese astrological sign that runs from January 25, 2020 – February 11, 2021?

    I know, it’s far-fetched, it’s reaching, it’s almost desperate in an attempt to explain the hideousness and blame it on rodents and the Zodiac. BUT, if you remember, January of 2020 was pretty decent, shit didn’t start to go down until February. And January of ’21 has been pretty terrible, but February could still be great. 

    I’m reaching, I know this. But I’m going even further with this, so just hold on. Radishes symbolize positive change, luck, and good health. DO I believe any of this? Well, not really. But I also know it doesn’t hurt. I DO very much believe that hope and eating vegetables are good for you, and we could all use that right now. Nothing bad comes from pickled things and optimism. 

    Sriracha Beer Pickled Radishes

    5 from 2 votes

    Ingredients
      

    • 1 bunch radishes thinly sliced
    • ¾ cup white or apple cider vinegar
    • ¾ cup pale ale or IPA
    • 1 tablespoon sriracha
    • 1 tablespoon sugar
    • 1 tablespoons salt

    Instructions
     

    • Add the radishes to a container.
    • Add the vinegar, beer, sriracha, and salt to a microwave-safe container, heat until the sugar and salt has dissolved (this can also be done on the stovetop).
    • Pour the liquid over the radishes. Cover and refrigerate for 1 day and up to several weeks.
    • Enjoy chilled.

    Dulce de Leche Beer Cinnamon Roll Knots

    Dulce de Leche Beer Cinnamon Roll Knots (step-by-step) with photos

    I know, I KNOW! I am the actual worst. Here you are, trying to be healthy in the New Year and I do THIS to you. This is because I am a world-class enabler and I like people to be happy. And these make people happy. It’s flawed logic, I know this as well, but I will continue along this path as if I don’t know this. Please look away, nothing to see here.

    You can also use these for inspiration, for "pin it and make it later", for "this is what I will make when I’m not as concerned with health and fitness". Which, let’s be honest, will probably be in like 2.5 weeks.

    I will tell you this, they are fantastic. Perfect for you to save for that day when you can have all your people over for brunch, and let’s all hope that day is SOON.

    Dulce de Leche Beer Cinnamon Roll Knots

    Course Appetizer, Breakfast, Dessert
    Servings 12 knots

    Ingredients
      

    Dough:

    • 2 ¾ cups (330g) flour, plus more as needed
    • 2 tablespoons sugar
    • 1 packet 2 ¼ teaspoons rapid rise yeast
    • 1 cup beer pilsner, pale ale, wheat beer
    • 6 tablespoons (85.5g) melted butter
    • ½ teaspoon salt

    Filling:

    • 1 cup (138g) dulce de leche for homemade, see note below
    • 1 tablespoon cinnamon
    • Pinch ground nutmeg
    • ½ cup (100g) brown sugar divided

    Icing:

    • 1 cup (120g) powdered sugar
    • 2 tablespoons dulce de leche
    • 2 tablespoons water

    Instructions
     

    • Add the flour, sugar, and yeast to a stand mixer. Mix until just combined.
    • Heat the beer and melted butter to 120°-130°F (always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature) add the beer to the stand mixer, mixing until all the flour has been moistened.
    • Add the salt, beat until the dough comes together and gathers around the blade. Transfer to a lightly oiled bowl, cover, and allow to rise until doubled in size.
    • Add the dough to a lightly floured surface, roll into a rectangle about 8 inches wide and 20-24 inches in length.
    • Cut in half.
    • Spread dulce de leche on half (warm if necessary to make it more spreadable) sprinkle with cinnamon, nutmeg, and ¼ cup brown sugar.
    • Place the other dough half on top of the dulce de leche half to sandwich the filling between the two pieces of dough.
    • Cut into 10-12 strips.
    • Twist the strips.
    • Form into a loose loop.
    • Place one end over the top with the end in the center of the loop.
    • Place the other end underneath the loop to meet up with the first end.
    • Place knots on a baking sheet covered with parchment.
    • Sprinkle with brown sugar.
    • Allow knots to rest while you heat the oven to 350°F, about 20 minutes. Bake for 22-25 minutes or until golden brown. 
    • Stir together all the icing ingredients. Drizzle knots with icing, allow to cool until the icing has set. 

    Notes

    *I made dulce de leche in a pressure cooker, it just takes one ingredient (or three if you want to add salt and vanilla but that's optional) and about 3 minutes of active time. You can also make it on the stovetop. For full instructions see this post:
    Chocolate Stout Cookies with Salted Dulce De Leche Filling
    Keyword dulce de leche, knots, dough

    Beer Cheese Fondue

     

    The LAST thing we need is to end the year with a cooking fail. And 2020 is just the jerk to make your cheese sauce break right when it’s about to end. If you plan to continue the New Years' tradition of dipping all the things in melted cheese, here are some tips to make sure you show that cheese sauce who’s boss (it’s you, you’re the boss). 

    Fondue’s and Dont’s of the Perfect Cheese Sauce:

    Do break out the immersion blender if your sauce separates. Cheese sauce can be a tricky beast, it’s prone to separating or becoming chunky. No worries, just blend it into submission and your sauce will be perfectly velvety. 

    Don’t forget the cornstarch. This is what will keep your sauce intact, it prevents the cheese, oils, and beer from separating into a stringy mess all while thickening it up to the perfect consistency. 

    Do stir in a figure 8, or a zig-zag pattern. Might sound a little silly, but it helps to keep your sauce blending well. If you stir in a circular pattern around the edges of the pot it will create a whirlpool that can suck cheese into the center of the pot and promote clumping before it’s melted and combined. 

    Don’t boil your sauce. Bring your sauce to a simmer, and adjust the heat to keep it at a low simmer. A boil will encourage your sauce to break, burn, and separate. 

    Do experiment with spices. Add sriracha, gochujang, herbs, or roasted garlic to give the sauce your own signature twist.

    Beer Cheese Fondue

    Ingredients
      

    Sauce:

    • 12 ounces beer*
    • 6 wt oz Gruyère cheese shredded
    • 8 wt oz Smoked gouda shredded
    • 2 tbs cornstarch
    • 1 tsp Dijon mustard
    • ¼ tsp Worcestershire sauce
    • ½ tsp salt
    • ½ tsp black pepper

    For serving:

    • 1 cup mushrooms quartered
    • 1 cup broccoli florets
    • 1 French baguette cut into cubes
    • ½ lbs flank steak cooked and sliced
    • 1 Granny smith apple sliced

    Instructions
     

    • Add the beer to a saucepan over medium heat. Bring to a low simmer, do not boil.
    • In a medium-sized bowl toss together both types of cheese and the cornstarch.
    • A small handful at a time adds the cheese to the beer, stirring until the cheese is melted before adding more.
    • Once all the cheese has been melted, stir in the Dijon, Worcestershire, salt, and pepper until well combined. Add the sauce to a warm fondue pot.
    • Serve with bread, vegetables, and meat.

    Notes

    *Note: Use a lighter-colored beer for best results. For a stronger beer flavor use a hoppier beer like an IPA or an American pale ale. For a milder beer flavor use a wheat beer, pale lager, Kolsch, or pilsner.

    Browned Butter Shortbread Salted Beer Caramel and Espresso Chocolate Bars

    Browned Butter Shortbread Salted Beer Caramel and Espresso Chocolate Bars

    We’re almost there, in the homestretch now. We are close to the end of the strangest year that ever was and we all deserve a treat to celebrate. We made it, we’ve survived, mostly intact, only partially traumatized. Spend the next handful of days letting yourself enjoy anything you want, and reminding yourself that when it’s all said and done, you did a pretty damn good job getting through it all. 

    Did you murder anyone? No. Did you mostly feed your kids or pets or both? Yes. Did you shower most but not all the days? We think so. Then you did good. Good is the new amazing. So celebrate with something you want to eat or drink and let’s just all decide to make next year a better year where we are grateful for things we took for granted in 2019. And, you know, still feed the creatures and resist murder. 

    Browned Butter Shortbread Salted Beer Caramel and Espresso Chocolate Bars

    5 from 3 votes

    Ingredients
      

    Shortbread:

    • ¾ cup unsalted butter
    • ½ cup golden brown sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 ½ 185g cups all-purpose flour

    Caramel:

    • 1 cup sugar
    • ¼ teaspoon cream of tartar*
    • ¼ cup water
    • 6 tablespoons butter
    • 1 teaspoon vanilla extract
    • ¼ cup heavy cream
    • 1 teaspoon flakey sea salt

    Chocolate:

    • 10 oz dark chocolate chips
    • ¼ cup stout beer
    • 2 teaspoons espresso powder or instant coffee powder not coffee grounds
    • 1 teaspoon flakey sea salt

    Instructions
     

    • Add the butter to a saucepan. Cook over medium heat, stirring often, until it smells nutty and is a slight amber color, be careful not to burn it. Transfer the butter to the bowl of a stand mixer allow to cool for 15 to 20 minutes. Heat the oven to 325°F.
    • Add the sugar, vanilla, salt, and flour, mix on low speed until just combined.
    • Line an 8x8 pan with parchment.
    • Press the dough into the pan in an even layer.
    • Bake for 30 minutes or until the edges just start to brown. Remove from oven, allow to cool.
    • Add the sugar, cream of tartar, and water to a large heavy-bottom saucepan, stir until the sugar is dissolved, stop stirring.
    • Boil until a dark amber, about 8 minutes, swirling the pan occasionally if hot spots develop.
    • Remove from heat, stir in the butter until melted.
    • Slowly stir in the heavy cream and then the salt.
    • Pour in an even layer over the shortbread, chill until set, about 10 minutes.
    • Add the chocolate chips, beer, and espresso powder to a large microwave-safe bowl. Microwave on high for 30 seconds, stir and repeat until melted. Pour over the caramel in an even layer. Chill until set. Cut into squares to serve.

    Notes

    *cream of tartar is option but it does prevent crystallization if grainy caramel has ever been an issue for you

    Beer Butter Garlic Knots

    Beer Butter Garlic Knots, one hour and so delicious! 

    You know how the word "slather" is really gross but we say it anyway? And how it’s really unfortunate that it goes so well with a phrase as gorgeous as "garlic butter"? I just have to apologize because both of those words are important to this recipe. But the end result is very close to the ravishing feeling of saying "garlic butter" and nowhere near "slather." 

    Did you know that garlic knots were once used as a form of currency in lower Manhattan during the Great Depression? They weren’t, I lied. This is my reminder not to believe everything you read on the internet. You should do your own research. As in, don’t believe me when I say these are delicious, I could totally be lying. Just make them and eat them all in one sitting, maybe with a little marinara dip, and then you’ll know the real truth. 

    Beer Butter Garlic Knots

    5 from 2 votes

    Ingredients
      

    For the dough:

    • 4 cups (520g) bread flour
    • 1 tablespoon granulated sugar
    • 1 envelope 2 ¼ teaspoons rapid rise yeast
    • 1 ½ cups (1, 12-ounce bottle) wheat beer
    • 2 tablespoons butter room temperature
    • 1 teaspoons salt

    For the butter top:

    • 1 cup (228g) unsalted butter, melted
    • 6 cloves garlic grated with a microplane
    • 2 teaspoons garlic powder
    • 2 teaspoons salt
    • ¼ cup (22g) Parmesan cheese freshly grated
    • 1 teaspoon black pepper

    Instructions
     

    • Add the flour, sugar, and yeast to a stand mixer. Mix until just combined. Heat the beer to 120°F (always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature) add the beer to the stand mixer, mixing until all the flour has been moistened.
    • Add the salt and butter, beat until the dough comes together and gathers around the blade. Transfer to a lightly oiled bowl, cover, and allow to rise until doubled in size.
    • Stir together the butter, garlic, garlic powder, salt, and parmesan.
    • Add the dough to a lightly floured surface, cut into 16 equal-sized portions.
    • Roll each portion into an 8-inch log.
    • Brush with butter.
    • Tie each strip of dough into a knot, add to a baking sheet covered with parchment paper.
    • Preheat the oven to 400°F. Allow dough to rise for about 20 minutes while the oven preheats.
    • Brush knots with butter, sprinkle with black pepper.
    • Bake until golden brown, about 15 minutes.
    • Remove from oven, brush with remaining butter. Serve warm

    Black Pepper Flank Steak Sandwich with Brie and Beer Caramelized Onion Jam

    Black Pepper Flank Steak Sandwich with Brie and Beer Caramelized Onion Jam

    The times has come to make fancy sandwiches. Because we are SO sick of the same rotation of food and take out that we’ve been consuming this year and it’s time to make something we are genuinly excited to eat. The only part of these Fancy Sandwiches that take any amount of time is the onion jam but, trust me, it’s worth it. 

    Remember when I was on that terrible reality TV show making bacon jam? They asked me to come up with a tag line for the jam on the spot, and my mind went blank. I blurted out, "It’s the jam!" and then an entire group of producers looked at me with a mix of disgust and pity. At least the jam was good. Onion jam is just as amazing, and once you make it and smear it on your sandwich you will wonder why you don’t have more savory jam in your life. And I also secretly hope when you make and taste how great it is, you think to yourself, "Damn, that is the jam." 

    Black Pepper Flank Steak Sandwich with Brie and Beer Caramelized Onion Jam

    Servings 4 sandwiches

    Ingredients
      

    For the Jam:

    • 2 tablespoons olive oil
    • 2 large sweet white onion chopped
    • ½ teaspoon salt
    • 2 teaspoons sugar
    • ½ teaspoon baking soda
    • 1 cup stout or porter beer

    For the sandwich:

    • 1.5 lbs flank steak
    • 2 teaspoons salt
    • 2 tablespoons fresh cracked black pepper
    • 1 tablespoon olive oil
    • 6 ounces of triple cream brie cut into thin slices
    • 1 cup arugula
    • 4 hoagie rolls

    Instructions
     

    Make the jam:

    • Heat the olive oil in a pot over medium-high heat until shimmery.
    • Add the chopped onions, salt, sugar, and baking soda, toss to combine.
    • Reduce heat to medium-low, allowing to cook until the onions soften, about 10 minutes.
    • Stir in the beer.
    • Cook until the onions are soft and dark brown, adding more beer if the pan is too dry.
    • Pulse in a food processor to achieve a smoother texture, if desired.

    Cook the steak:

    • Pat the steak dry. Allow to sit at room temperature for 15 to 20 minutes.
    • Preheat the oven to 350°F.
    • Pat the steak dry again, if needed, sprinkle on both sides with salt and pepper.
    • Heat the olive oil in a cast-iron skillet over high heat.
    • Add the steak, cook for two minutes, flip and cook on the other side for one minute.
    • Transfer to the oven and cook for 7 minutes or until the thickest part of the steak reads 120 on a meat thermometer.
    • Remove from the pan and allow to rest for ten minutes. Thinly slice.

    Assemble the sandwiches:

    • Raise oven temperature to 450°F.
    • Slice the rolls, fill with steak, top the steak with brie slices. Add to a baking sheet and return to the oven until the cheese is warmed and starting to melt.
    • Remove from oven, add to a serving plate. Spread the inside with onion jam and arugula.
    • Serve.

    Chocolate Stout Salted Caramel and Peanut Butter Cup Ice Cream Pie

    Chocolate Stout Salted Caramel and Peanut Butter Cup Ice Cream Pie

    Apparently, there is quite a bit of disagreement about ice cream-related desserts. So, let’s get into it. Do you call this an ice cream cake or are you right and call it a pie? Do you like a layer of cake in the center of this thing or is it all a no-bake-just-freeze situation for you? This last one can be an either-or proposition for me, I’ll never turn down a layer of cake in my desserts, even if it’s weird that it’s there. 

    We also need to agree to ignore anyone who tells you that ice cream pies are only for the summer because those people are wrong. We can agree to disagree on a lot, but this is not one of these things. Eating ice cream is an "all the days", "all the hours" type of activity. Since it’s milk-based, we need to normalize breakfast ice cream. Can you handle that? I’m over here trying to normalize eating beer so my hands are pretty full. 

    Chocolate Stout Salted Caramel and Peanut Butter Cup Ice Cream Pie

    Ingredients
      

    • 3 pints vanilla Ice cream
    • 20 chocolate sandwich cookies
    • 3 tablespoons melted butter
    • 14 oz (about 2 1/3 cups) dark chocolate chips
    • 1 cup (8oz) stout or porter beer
    • 1 cup mini peanut butter cups
    • 2 cups heavy cream
    • ¼ cup powdered sugar
    • ½ teaspoon vanilla extract

    Caramel sauce:

    • 1 cup sugar
    • ¼ teaspoon cream of tartar*
    • ¼ cup water
    • 6 tablespoons butter
    • 1 teaspoon vanilla extract
    • ¼ cup heavy cream
    • 1 teaspoon flakey sea salt

    Instructions
     

    • Leave the ice cream out to soften enough to be spreadable.
    • Add the sandwich cookies to a food processor, process until just crumbs remain.
    • Add the melted butter, process to combine.
    • Press into the bottom of a 10-inch springform pan.
    • In a microwave-safe bowl add the chocolate chips and stout, microwave on high for 30 seconds, stir and repeat until well combined (this can also be done in the top of a double boiler.
    • Pour half of the mixture in an even layer over the crust. Freeze until set.
    • Add 1 ½ pints of ice cream over the chocolate, smooth into an even layer.
    • Add the remaining chocolate mixture, top with mini chocolate peanut butter cups, freeze until set.
    • Add the remaining ice cream, smooth into an even layer.
    • Add the heavy cream, powdered sugar, and vanilla extract to the bowl of a stand mixer beat on high until well combined. Smooth over the top of the last ice cream layer. Freeze until ready to serve.

    Make the caramel sauce for serving:

    • Add the sugar, cream of tartar, and water to a large heavy bottom saucepan, stir until the sugar is dissolved, stop stirring.
    • Boil until a dark amber, about 8 minutes, swirling the pan occasionally if hot spots develop.
    • Remove from heat, stir in the butter until melted.
    • Slowly stir in the heavy cream and then the salt.
    • Allow the cake to sit at room temperature for about ten minutes to soften enough to cut.
    • Drizzle with caramel before serving.

    Notes

    *cream of tartar is option but it does prevent crystallization if grainy caramel has ever been an issue for you.