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IPA

The Bend Ale Trail and a recipe for Grilled Beer Crust Pizza with Peaches, Burrata, and Pesto

This post is sponsored by Vist Bend. All the content and opinions expressed here are my own.

Before we get to my new favorite pizza, let’s talk about one of my favorite beer cities on the planet! Bend, Oregon is a city for beer lovers, dog lovers, nature lovers,  so add it to your list, my friends. If you’re Pacific Northwest-based, it’s not more than a drive away, and if you aren’t then you obviously need a good reason to travel this way. 

Bend is a place where everything seems both exciting and slow-paced. There is a lot you CAN do, and nothing you NEED to do. Right on the Deschutes River, in the shadow of the Cascade mountains with water perfect for brewing, mountains that need to be climbed, slopes that beg to be conquered. But If you’re like me and you’re just in it for the beer drinking and the dog petting, it’s also a perfect getaway. 

My recommendations for breweries to add to your list for the aforementioned dog-petting-beer-drinking good time:

Monkless brewing. Not just for the Abby ale inspired Belgian beers (no monks required) but also for the space. GABF named it mid-sized brewpub of the year (that’s a big deal for those who don’t know), and it’s easy to see why with its river views, great food, and complex yet accessible beer. 

Crux Fermentation Project:

It’s not a conversation about Bend beer without a mention of Crux. One of the most popular spots to grab a beer in the entire city (possibly the state) because of its flawless beer, large open outdoor space, live music, food trucks, and pettable dog visitors. It’s really a must-visit. 


Bend Brewing: There may not be a better place to have a beer in the city than the edge of the river outside of Bend Brewing. The taproom isn’t super large but the outdoor space is mighty and expansive. It’s located right in downtown Bend and is walkable from the most popular part of the city. Sitting by the river with a Bend Brewing beer might just be the perfect afternoon. 

10 Barrel:

10 Barrel is a popular pub and an easy place to hang out if you can find a spot. It’s also a great place to sample the sneak peek R&D beers you won’t be able to get anywhere else while filling up on their handmade pizza. 

Sunriver Brewing: They have a beer that tastes like coca puffs. THEY HAVE A BEER THAT TASTES LIKE COCA PUFFS! All by itself Sunriver’s Cocoa Cow is reason enough to visit. It’s probably my favorite beer in Bend. It’s also a quick walk from 10 Barrel, so make this a joint adventure. 

On Tap: While not a brewery, this space is perfect to catch all the beers from the breweries you didn’t get to visit in town, all while chowing down on some food truck grub. The tap list is extensive with tons of local favorites. 

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For my new favorite pizza, I used an IPA from Bend’s Silvermoon, a local favorite and one of the first breweries to start in Bend many (silver) moons ago. 

Grilled Beer Crust Pizza with Peaches, Burrata, and Pesto

Ingredients
  

For the Crust:

  • 2 ½ cups 300g bread flour
  • 2 ¼ teaspoons 1 envelope rapid rise yeast
  • ½ teaspoon 1.5g garlic powder
  • 1 teaspoon 5g granulated sugar
  • ¾ cup 6oz wheat beer
  • ½ teaspoon 3g kosher salt
  • ¼ cup 60g olive oil

For the Toppings:

  • Olive oil
  • ¼ cup prepared pesto sauce
  • ¼ cup parmesan cheese
  • 1 large ripe, yellow peach, sliced
  • 6-8 leaves basil sliced
  • 2 4oz balls of burrata cheese
  • ½ cup baby arugula
  • 2 tablespoons balsamic glaze

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder and sugar.
  • Mix until combined. Heat the beer until the temperature reaches between 120°F and 125°F (double check your yeast package to confirm this is the temperature your yeast needs. Default to the temperature listed on the package).
  • Add the beer to the stand mixer and mix on medium speed. Once most of the flour has been moistened, slowly add the salt and oil while the mixer is still running. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Preheat the grill to 500°F.
  • Roll the dough out on a lightly floured surface to about 10-inches in diameter, add to a pizza peel covered with flour or cornmeal. Brush with olive oil.
  • Add to the grates of the grill, oiled side down. Close the lid and allow to cook until grill marks appear, use the pizza peel to remove the crust, transfer to a work station.
  • Cover with pesto sauce and sprinkle with parmesan cheese.
  • Return the pizza to the grill.
  • Shut the lid and allow to cook until the top of the crust is bubbly and starting to brown, about 6-8 minutes.
  • Remove from the grill, transfer to a serving platter, top with peaches, basil, burrata (pulled the burrata apart and distribute across the pizza), arugula, and balsamic glaze.
  • Slice and serve.

 

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.

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.

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.

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.

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.

Avocado Tuna Poke with Wasabi & Soy Sauce Flavored Almonds and Coconut IPA Rice

This post is sponsored by Blue diamond but the content and opinions expressed here are my own. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself.

You guys, I finally found it. The snack with the perfect level of wasabi. I have always loved wasabi coated treats, but inevitable, they are just too much. Too much of that eye watering spike of heat that leaves me feeling like I’m in an abusive relationship with my snacks. Then I found these Blue Diamond Wasabi & Soy Sauce Flavored Almonds, and they are perfect. Just enough wasabi to get that taste with a hint of heat, but not so much that you hate yourself a little for eating them in the first place.

They also just so happen to pair perfectly with an IPA. They also sent over the Cheddar Nut-Thins, that go amazingly with a porter, and the Smokehouse Flavored Almonds that you should totally pair with a brown ale.

Obviously, I had to work the Wasabi & Soy Sauce Almonds and an IPA into a meal that I can’t stop eating. I’ve always used macadamia nuts in my poke, but these Wasabi & Soy Sauce Flavored almonds work even better. The flavors, the crunch, the saltiness all work together to elevate my favorite meal to something even better. You’ll also have enough beer and nuts left over the perfect snack.

You’re welcome.

Click here to add all 3 Blue Diamond products into your cart at Kroger and experience Blue Diamond products for yourself!

Avocado Tuna Poke with Wasabi & Soy Sauce Almonds and Coconut IPA Rice

Ingredients
  

For the poke:

  • 1 lbs. sashimi grade tuna cut into cubes
  • ½ of one avocado diced (pick an avocado on the firm side of ripe)
  • 2 tablespoons minced red onions
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped green onions diced
  • 2 teaspoons sesame oil
  • 3 tablespoons Soy sauce
  • ¼ teaspoon Sesame seeds
  • ¼ cup Blue Diamond flavored Almonds Bold Wasabi & Soy Sauce, crushed
  • ½ teaspoon salt plus additional to taste
  • thin sliced Nori

For the rice:

  • 1 (13.5oz) can full-fat coconut milk
  • ½ cup IPA beer
  • ½ cup water
  • 1 ¼ cups long-grain or jasmine rice
  • ½ teaspoon salt

Instructions
 

  • Cut the tuna into bite sized cubes.
  • Stir together with the avocado, onion, cilantro, green onions, sesame oil, soy sauce, sesame seeds, Blue Diamond Wasabi & Soy Sauce almonds and salt. Chill for 1 hour and up to 24 hours.
  • Stir together the coconut milk, beer, water, rice and salt in a pot over high heat. Bring to a boil, place a lid tightly on the pot, and reduce heat to low.
  • Cook for 18 minutes, remove from heat and allow to steam for 2 more minutes before removing the lid and stirring.
  • Divide the rice between 4 bowls.
  • Top with poke, sprinkle with thin sliced Nori.

 

 

Lemon Ginger Éclairs with Beer Caramel Topping

Lemon Ginger Éclairs with Beer Caramel Topping. Easier than they look, and no frying makes these a simple and gorgeous way to make dessert. 

You need to prepare yourself for what I’m going to say, take a seat. These are not that hard. I’m serious. I’m grab-you-by-the-face-and-look-into-your-eyes serious. I know, you don’t believe me, and that’s fine. The hardest part is the caramel, and you can even skip that and smear on some melted chocolate and I will totally let that slide. 

But the eclair dough comes together in a few minutes, and then it’s baked. Not in the "we baked the fries instead of frying them for a far inferior taste experience but it was acceptable because we were too ugggghh to fry them" sort of way. They are meant to be baked. The cream filling is basically: whisk, whisk, stovetop, whisk and you’re done.

They also have the added bonus of a "you MADE those?" reaction from your people, which is always what I want to go for.  I can promise you a layer cake is far more difficult and much less "whuuuut?" inducing than these. Just try it, and if you run into trouble I am always here for you, but I don’t think you’ll need it. 

Lemon Ginger Éclairs with Beer Caramel Topping

Makes 12 Éclairs
5 from 1 vote

Ingredients
  

For the Lemon Ginger filling:

  • 2 large lemons
  • ½ teaspoon fresh grated ginger grated using a Microplane
  • 4 large egg yolks
  • ½ cup (100g) sugar
  • ¼ cup (32g) flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups (342g) heavy cream

For the Éclair*:

  • 1 cup (228g) pale ale beer
  • ½ cup (114g) butter, room temperature
  • 1 teaspoon salt
  • 1 ¼ cups (175g) flour
  • 2 tablespoons sugar
  • 4 large eggs

For the Beer Caramel:

  • 2 cups (400g) sugar
  • ½ cup (114g) beer

Instructions
 

  • Zest the lemons, juice half of one. Add the zest, juice, ginger, egg yolks, and sugar to a pan off heat. Whisk until really well combined, light and ribbony.
  • Add the flour, salt, vanilla, and cream, whisk until well combined.
  • Add to medium heat, whisking constantly until starting to thicken. Remove from heat and continue to whisk until starting to cool and the mixture is thick. Add to a piping bag, chill until cooled. If your mixture breaks (this can happen if the heat is too high), just use an immersion blender to bring it back together. Can be made 3 days in advance.
  • Add the beer and butter to a saucepan. Cook over medium heat until the butter is melted and just starting to boil.
  • Remove from heat, add the salt, flour, and sugar.
  •  Add back to medium heat, stirring with a wooden spoon constantly until mixture becomes one large ball and clings to the spoon (this should only take a minute and the pan may be hot enough that you don’t need to reintroduce heat).
  • Add to a stand mixer with a paddle attachment, allow to cool for ten minutes.
  • Preheat the oven the 450° F.
  • Add the eggs one at a time, mixing until the dough starts to come back together (after looking as if it may be breaking) before adding another egg. 
  • Mix for at least 2 minutes after the last egg until the mixture looks creamy, and when you pull the mixer paddle up, it leaves a trail that looks like a bird's beak where the dough slides back down but still clings to the paddle. 
  • The dough should be smooth and sticky. Add to a piping bag with a star tip.
  • Cover a baking sheet with parchment paper. Pipe long lines of dough onto the parchment, about 1 ½ inches thick and 6 inches long.
  • Bake for 5 minutes and then reduce heat to 350°F without opening the oven. Bake for an additional 20-25 minutes or until the eclairs are golden brown, allow to cool.
  • Use a bread knife to slice the top off the eclairs.
  • Add the sugar and beer to a pot over high heat, stir until sugar has melted, then stop stirring.
  • Allow to boil until dark amber (swirl the pan if needed, but do not stir).
  • Grab a pair of tongs and a pastry brush (a clean paintbrush works great as well).
  • Hold the éclair tops with the tongs, and brush the caramel on the top, work quickly before the caramel cools too much to spread. Be very careful, sugar burns are incredibly painful, use tongs and keep your hands away from the hot sugar.
  • Pipe the filling into the middle of the eclairs before replacing the top.
  • Chill until ready to serve

Notes

*Adapted from the Bouchon Bakery Cookbook by Thomas Keller and Sebastien Rouxel

 

Pineapple Beer Jalapeño Ice Cream

Pineapple Beer Jalapeño Ice Cream

So, I did the thing. That thing where I tell you about a recipe but don’t actually give it to you. Because apparently quarantine has made me into an asshole. Or at the very least, unaware of life outside my little bubble of beer and making all the things. 

As a way to make amends for telling you about Pineapple Jalapeño Ice cream without actually giving you the recipe, I’m giving you the recipe. 

As a side note, it makes an excellent beer milkshake if you blender a few scoops of it with a gose or an IPA. It’s like two recipes in one, and it opens new ways to enjoy a cold beer on a hot day. See, I’m not THAT big of an asshole. 

Pineapple Beer Jalapeño Ice Cream

5 from 2 votes
Servings 1 quart

Ingredients
  

  • 2 ½ cups (520g) fresh pineapple, peeled and cored
  • 1 tablespoon diced fresh jalapeño seeds removed
  • 1 tablespoon lemon juice
  • ½ cup (114g) IPA beer
  • 2 eggs
  • 2 egg yolks
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • 1/4 teaspoon salt
  • 1 1/3 cups (310g) heavy cream
  • ½ cup (114g) whole milk

Instructions
 

  • Add the pineapple, jalapeno, lemon juice, and beer to a blender. Blend on high until well pulverized. Pass through a strainer to remove all the fibers, return to the blender (without straining the fibers, the ice cream can taste a little vegetal). 
  • Add the eggs, yolks, salt and both kinds of sugar to the blender, blend on high until well combined.
  • Add the cream and milk to a saucepan over medium heat. Heat until it starts to bubble around the edges. While the mixer is running, add the hot cream to the mixer.
  • Return the mixture to the pot. Simmer until slightly thickened, about 5 minutes.
  • Add to an airtight container. Refrigerate until chilled, about 3 hours.
  • Churn in an ice cream maker according to manufactures specifications.

Huli Huli Beer Chicken

Huli Huli Beer Chicken, the best chicken marinade!

This is the front runner in my quest to grill all the things. Meaning, it is my current absolute-without-question-totally-serious favorite grilled thing. And I have grilled ALL THE THINGS, as in, I’ve grilled cake and garlic. Not at the same time, that would just be mean to the cake consumption person. 

When I say this is the best grilled chicken recipe, I’m putting it up against a huge crowd of great chicken. I’m not saying it’s the prettiest girl in the room, I’m saying it’s the prettiest girl in the state. I could say WORLD, but I’m trying to be realistic, I haven’t actually had ALL the chicken in the world, just a lot of it. 

Grilling is keeping me sane this month. It’s my favorite summer activity that’s not canceled, its how I trick myself into thinking the world is normal, even if just for a second. Try it, open a beer, grill some things, and for a few minutes, you’ll feel normal.  Even if you don’t, you’ll still have beer and chicken so things could be way worse. 

 

Huli Huli Beer Chicken

5 from 3 votes

Ingredients
  

  • ½ cup (118g) soy sauce
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (57g) IPA beer
  • ½ cup (114g) pineapple juice
  • ¼ cup (65g) tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons fresh ginger grated with a Microplane
  • 3 large garlic cloves grated with a Microplane
  • 2 lbs boneless skinless chicken thighs
  • ½ teaspoon salt
  • 1 medium pineapple peeled cored and sliced
  • ¼ cup green onions

Instructions
 

  • In a large mixing bowl stir together the soy sauce, brown sugar, beer, pineapple juice, tomato paste, vinegar, ginger, and garlic. Remove 1/3 cup of the mixture, cover, and set aside.
  • Sprinkle the chicken on all sides with salt.
  • Add the chicken to the mixing bowl with the marinade (or add it all to a large ziplock bag), cover, and refrigerate for at least 1 hour and up to 6. 
  • Preheat the grill to medium-high.
  • Add the chicken and pineapple.
  • Brush the chicken with the reserved 1/3 cup marinade and turn every few minutes until cooked through about 8 minutes.
  • Remove the chicken and pineapple from the grill, add to a serving platter.
  • Sprinkle with green onions.

 

 

Grilled Beer Chicken Legs with Caramelized Yakitori Glaze

Grilled Beer Chicken Legs with Caramelized Yakitori Glaze

I served this with homemade biscuits, is that weird? Yes, the answer is yes. I suppose that you should serve it with something vegetal, or salad-adjacent, but I needed a big 'ole plate o’carbs. Because biscuits are just better with dinner than with breakfast, there I said it and I’m not taking it back. 

Oh, you want to know what biscuit recipe I used? Of course you do, but I’m not telling. Not yet, because they were amazing and I’m bringing them to a face near you later in the week. Stay tuned, the recipe will be up in a matter of days.

Normal people will go ahead and serve this beer chicken with something more conventional, like grilled corn, and this would be a good idea. But I can be a go-against-the-grain (pun intended, corn is a grain, GET IT?!)  type of person for better or for worse. 

But maybe you’re both and you will serve this with corn AND biscuits and then you will win. I’ll pour you a beer and give you a crown, it’ll be fun. 

Grilled Beer Chicken Legs with Caramelized Yakitori Glaze

The Beeroness
5 from 4 votes
Servings 4 servings

Ingredients
  

  • 3 lbs chicken legs
  • 1 teaspoon kosher salt
  • ½ cup (114g) dark soy sauce
  • 1/3 cup (76g) apple cider vinegar
  • 1 cup (228g) IPA beer or pale ale
  • 1 tablespoon (8g) cornstarch
  • 3 tablespoon (38g) brown sugar
  • 2 garlic cloves grated with a Microplane
  • 1 teaspoon (4g) fresh ginger, grated with a Microplane
  • Chopped chives or green onions

Instructions
 

  • Sprinkle the chicken legs on all sides with salt, add to a large bowl or Ziploc bag. Stir together the soy sauce, vinegar, beer, cornstarch, brown sugar, garlic, and ginger until well combined.
  • Pour over the chicken. Cover (or seal) and refrigerate for 3 to 24 hours.
  • Preheat the grill to medium-high.
  • Cover a baking sheet with aluminum foil, place the chicken on the prepared sheet pan.
  • Pour the marinade into a pot, boil until thickened, about 9 minutes.
  • Add the chicken to the grill. Once the chicken is on the grill, remove and discard the aluminum foil leaving the sheet pan to be a clean place to put your chicken once it’s cooked. Do not put cooked chicken back on a plate or pan that once held raw chicken or you will risk bacteria contamination.
  • Brush the chicken with glaze every time you turn the chicken. Allow the chicken to cook until the juices run clear and chicken is cooked through. If the chicken starts to burn before cooked through, lower grill temp or move chicken to the upper rack of the grill.
  • Sprinkle with chopped chives or green onions.

Thai Chili Beer Chicken in Spicy Peanut Satay Sauce

Thai Chili Beer Chicken in Spicy Peanut Satay Sauce

This is 100% because I’m clumsy. You’d think that an actual grown-up human person would be able to eat chicken off stabby things, I mean SKEWERS, without actually stabbing themselves. But you would be wrong. I have several stabby thing related injuries and I’m trying not to add to this list while in the midst of a global pandemic. 

Normal people would just avoid eating things off tiny swords, but I have instead modified dishes that involve swords like utensils to remove them from the equation. Because I need to not joust with my face right now. 

If you don’t have the issues with inept fine motor skills that I do, I hope you still like this dish. It’s all the good stuff about chicken satay without the risk of injury, however low that might be in your house. it’s low-risk chicken and I really just need that right now. 

Thai Chili Beer Chicken in Spicy Peanut Satay Sauce

5 from 3 votes
Servings 4 servings

Ingredients
  

For The Chicken Marinade:

  • 1 cup beer pale ale, IPA, pilsner
  • 1 tablespoon chili powder
  • 2 tablespoons soy sauce
  • 1 teaspoon red curry paste
  • 2 lbs chicken thighs boneless, skinless
  • 1 teaspoons salt
  • 1 tablespoon sesame oil or olive oil

For the Peanut Sauce:

  • 1 (13.5oz) can coconut milk
  • ¼ cup (64g) creamy peanut butter
  • 1 tablespoon (14g) fish sauce
  • 1 tablespoon (14g) soy sauce
  • 2 tablespoon (25g) brown sugar
  • 2 tablespoon (32g) Thai red curry paste
  • 1 tablespoon (14g) rice vinegar
  • 1 tablespoon (14g) sriracha (plus additional to taste)
  • 2 large cloves garlic grated with a Microplane
  • 2 tablespoons beer pale ale, IPA, pilsner
  • 3 tablespoon lime juice
  • 1 red chili thinly sliced
  • ¼ cup cilantro chopped
  • Rice for serving

Instructions
 

  • Add beer, chili powder, soy sauce, and curry paste to a large Ziploc bag or a resealable container.
  • Sprinkle the chicken on all sides with salt, add them to the marinade. Seal and refrigerate for one hour and up to 12.
  • Remove from the marinade, pat dry.
  • Heat the oil in a large cast-iron skillet until thin and shimmery, add the chicken, searing on both sides until cooked through.
  • While the chicken cooks, make the sauce.
  • Add the coconut milk, peanut butter, fish sauce, soy sauce, brown sugar, curry paste, vinegar, sriracha, garlic, and beer to a pot over medium-high heat. Cook until slightly thickened, about 8 minutes. Remove from heat, stir in the lime juice.
  • Pour the sauce over the chicken, allow to simmer for about a minute, then remove from heat.
  • Sprinkle with chilies and cilantro.
  • Serve with rice.

Grilled Harissa Sesame Beer Chicken with Lemon Cilantro Tahini

Grilled Harissa Sesame Beer Chicken with Lemon Cilantro Tahini

Remember when I had you buy tahini to make this Beer Chicken Shwarma with Tahini Aoili? Well, that jar of tahini is about to get another workout. I COULD sit here and tell you it’s because I think you already have some and I don’t want you to have to go to the store for ingredients, but you would see right through that. Really, it’s because I didn’t want to go to the store for new ingredients so I’m just using what I have. Like that Harissa I bought for this

If nothing else positive comes out of this pandemic, I hope the fact that we are becoming far creative with our cooking is something that sticks. Bright side, right? Yes, we’ve gotta bright side as much as we can. 

Another bright side is the grill. I can grill all the things again!! Which is hard to do in the midst of Seattle rain, but these quarantine days have been glorious, necessitating grilling all the things. My entire plan for the upcoming weekend has to do with what I can grill that I haven’t already grilled. It’s very exciting. 

Beer is a big part of the weekends these days, please try to hide your shock at this revelation. I had a Medusa DIPA from Anchorage brewing a few days ago and loved it. I am usually shy about the higher ABV beers (I’m a total lightweight, don’t tell) but it was fantastic. If I have some sun, a grill, and a good beer, the weekend will be still be something I’ll look forward too, even in the middle of a worldwide pandemic. 

Grilled Harissa Sesame Beer Chicken with Lemon Cilantro Tahini

Servings 4 servings

Ingredients
  

For the chicken:

  • ¼ cup (7g) chopped green onions
  • 4 cloves garlic grated with a microplane
  • ½ teaspoon fresh ginger grated with a microplane
  • 2 tablespoon (32g) harissa paste *
  • 3 tablespoon (48g) soy sauce low sodium
  • 2 tablespoon (25g) brown sugar
  • 1 tablespoon (14g) honey
  • 2 tablespoons (28g) sesame oil
  • ½ cup (115g) pale ale
  • 8 chicken thighs skinless and boneless
  • 2 teaspoons salt
  • 1 tablespoon sesame seeds toasted

For the sauce:

  • 1 cup (224g) tahini (stir the jar well beforehand)
  • ¼ cup (58g) fresh lemon juiced
  • 2 tablespoons (27g) beer (or water)
  • ¼ cup (58g) water (plus additional as needed)
  • 2 tablespoons (27g) olive oil
  • 3 garlic cloves rough chopped
  • ¾ cup (18g) chopped fresh cilantro
  • ¼ cup (7g) chopped green onions
  • ½ teaspoon cumin
  • 1 teaspoon sumac** optional
  • 1 ½ teaspoons (9g) kosher salt

Instructions
 

  • In a large bowl stir together the green onions, garlic, ginger, harissa paste, soy sauce, brown sugar, honey, sesame oil, and beer.
  • Sprinkle the chicken on all sides with salt. Add the chicken to the marinade, cover, and refrigerate for at least two hours and up to 24.
  • In a blender, add the ingredients for the sauce, blend on high until well combined. Add additional beer or water to thin to desired consistency.
  • Preheat the grill to medium-high.
  • Add the chicken to the grill, brushing with marinade after turning, grilling until cooked through (do not brush with marinade after removing from grill, the heat of the grill will kill harmful bacteria from the raw chicken juices that are still in the marinade but brushing after removing from the grill won’t).
  • Sprinkle with sesame seeds after removing from the grill.
  • Drizzle with sauce prior to serving.

Notes

* Harissa is a North African hot chili pepper paste, usually found near the Moroccan food in the grocery store. You can also make it yourself, link below.
**I love sumac, but if you don’t have it on hand don’t feel the need to run out and find it. This sauce is great even without it.

DIY Stout Harissa 

 

Burrata, Mango, Arugula Pizza with Hot Chili Oil and Overnight Beer Pizza Crust

Burrata, Mango, Arugula Pizza with Hot Chili Oil and Overnight Beer Pizza Crust

I’m going to give you some advice about general safety and well being. If you ever meet a person who doesn’t like pizza: run. Run fast, and far because this is a person who can not be trusted. It’s the core of our society, like puppies, democracy, and a brand new hoodie. But seriously, is there anything better than wearing a brand new, super-soft, hoodie? While eating pizza? and petting a puppy? With a beer? 

Unfortunately, all I can help you with right now is the pizza part. You’ll have to supply your own hoddies and puppies. Sorry to disappoint. 

This dough is my current favorite. It’s really easy, super simple, and requires very little active time. Although you will need to know 24 hours in advance that you want pizza, but I’m going to tell you now that tomorrow you want pizza. Problem solved. 

It’s also a really agreeable dough. It can sit on your counter for 24 hours, 36 hours, even 48 hours. Just make sure to fold it again if you decide to push pizza-making off a day. Or even put it in the fridge for a few days if life is forcing you to neglect pizza for a while. 

It’s also not super picky about temperature. I heated my beer to be about lukewarm, but not hot. But if you just used room temperature beer, you’d probably be fine. Just no extreme temps here, nothing cold or hot, just in the general vicinity of warm. 

And these toppings are my idea of the perfect pizza, I could eat this every single day. If there is ever a menu item that includes burrata, mango, and chili oil, it’s hard for me to pass it up, no matter what else is included. 

You can make the crust with a pilsner, pale ale, or wheat beer. Nothing too hoppy or dark. But when you eat it, I highly recommend doing so with an IPA. The chili and mango will thank you, this is truth. I was lucky enough to have a Poor Mans Galaxy from 10 Torr,  If you can get your hands on one, I highly recommend it.

I’ve always said that the best beer comes from the convergence of art and science, that engineers and scientists with a creative side always put out the best, most consistent beer and 10 Torr is a perfect example of that. Two badass women and an engineering company came together to give us some amazing beer. 

And then I decide to drink it with pizza. Hopefully, all that art and science will forgive my casual approach to art appreciation, but I also have the idea that this is exactly the sort of activity it was made for. 

Burrata, Mango, Arugula Pizza with Hot Chili Oil and Overnight Beer Pizza Crust

5 from 4 votes
Servings 2 small pizzas

Ingredients
  

For the dough:

  • 2 cups (240g) All-Purpose Flour
  • 2 teaspoon sugar
  • 1 teaspoon active dry yeast
  • 1 teaspoons salt
  • 3/4 cup (6oz) lukewarm beer (pilsner, pale ale, wheat beer)

For the topping:

  • ¼ cup red pizza sauce
  • ¼ cup shredded mozzarella
  • 2 tablespoons olive oil
  • 2 mini (2 oz each) balls of burrata
  • 1 red mango diced
  • ½ cup arugula leaves
  • 2 tablespoons hot chili oil

Instructions
 

  • The night before you plan to make pizza, stir together the flour, yeast, sugar, and salt. Stir in the beer with a fork or your hands until a tight ball forms.
  • Add to an oiled bowl, cover tightly with plastic wrap. Allow to sit at room temperature for 12-18 hours.
  • The next morning (12 to 18 hours later) fold the dough by pulling the sides into the center until a tight ball forms. This should only take about 5 minutes.
  • Cover and allow to rise for another 6 to 12 hours. (if you decide to wait another day to make pizza, just fold again every 12 hours. If it'll be longer, keep in the fridge and fold every 24 hours). 
  • Place a pizza stone or pizza steel in the bottom third of your oven. Preheat your oven to 550°F, allow to heat for one full hour.
  • While your oven heats, cut your dough ball into two balls, form into tight balls on a heavily floured surface, using more flour if the dough is too sticky.
  • Cover and allow to rest for 30-45 minutes while your oven heats (make sure to cover with plastic wrap or a damp towel, you want to prevent a crust from forming on your dough because this will impede the rise).
  • After 30-45 minutes, shape the balls into 8-10 inch crust by pulling and stretching. DO NOT use a roller. Avoid touching the outer inch where the outer crust ring will be, you don’t want to disrupt the air bubbles to allow your outer crust to bubble up.
  • Place on a heavily floured pizza peel, top with sauce and mozzarella. Brush the outer crust ring with olive oil.
  • Transfer to the pizza stone or steel. Bake for 8-10 minutes, remove from oven with a pizza peel. 
  • Top with burrata, mango, arugula and chili oil. Repeat for remaining crust.

Beer + Snickerdoodles = Snickerbrewdles

I can’t just be a normal person and go to the store when I want a cookie. I have to turn my oven on in August and bake something new because I hate myself, apparently. Or maybe I hate the idea of repetition, the same vacation, same girls nights, same recipes, same lasagna Wednesday, it makes me want to scratch my skin off. 

I’m more of the "different because it’s new" type human that seeks out new everything even on those occasions when I really want to create traditions. Unless by traditions what you want is a new thing every time, because that’s my tradition. 

If I had to force myself to choose a last-meal-cookie, however, it would be a good 'ol classic chocolate chip cookie, chewy with dark chocolate chunks. But of course this won’t be my last cookie (fingers crossed) so I had to make it something I haven’t made before: Beer Snickerdoodles. Which is, quite possibly, a thing that no one has ever made before, at least that’s what I want to think. Now that it’s done, I’m pretty thrilled with the results, they’re impossibly light and airy and they just taste like a bakery on Saturday morning. But with beer. Which, of course, is always better. 

I used this beautiful Mother Earth and Fremont Brewing collaboration 4 Seasons Summer IPA (with Galaxy, Mosaic, El Dorado, and African Queen hops), which was perfect. The beer is big and loud enough to give you a hint of hops in the cookies, but since you only need 2 ounces to bake with the rest is up to you to crush. And you will crush it. 

Beer + Snickerdoodles = Snickerbrewdles

5 from 2 votes
Servings 3 dozen

Ingredients
  

For the cookies:

  • 1 cup (228g) unsalted butter, softened
  • 3/4 cup (150g) white sugar
  • 3/4 cup (150g) brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¼ cup (2oz) IPA beer
  • 3 ¼ cups (390g) all-purpose flour
  • 1 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt

For the topping:

  • ¼ cup (30g) granulated sugar
  • ¼ cup (30g) brown sugar
  • 2 tablespoon ground cinnamon

Instructions
 

  • In the bowl of a stand mixer add the butter, and both kinds of sugar. Beat until well combined.
  • Add the eggs and vanilla, beating until well combined.
  • Stir in the beer.
  • Add the flour, cream of tartar, baking soda, and salt. Stir until just combined.
  • Stir together the remaining sugars and cinnamon in a small bowl.
  • Using a cookie scoop, scoop out a ball of dough, then roll in the cinnamon sugar.
  • Add to a baking sheet covered with parchment paper, evenly spaced (you will need two to three baking sheets total).
  • Add the cookies to the freezer while the oven heats (this will prevent them from spreading).
  • Heat the oven to 350°F.
  • Bake the cookies for 16-18 minutes or until the edges have turned golden brown the center has set.

Chocolate Chip and Beer Caramel Cookie Bars

Chocolate Chip and Beer Caramel Cookie Bars

If you haven’t been putting caramel in your cookie bars it’s time to rectify that injustice.  I know, you’ve had other things to do, I get that. But now’s the time. Because if you’re going to all the trouble to make some cookie bars it’s not going to take you that long (about 8 minutes to be exact) to boil some beered-up sugar. 

You also need to add "beered-up" to your vocabulary, since you’re about to use it when you set down a plate of these delicious little beasts in front of your friends and explain exactly how lucky they are to partake. Beered-up will be part of the explanation that will immediately illicit a spontaneously unanimous "wow" that they didn’t even realize would be beautifully coordinated. 

And then you’ll open a beer and tell them exactly how much you adore them and that’s why you went to all the trouble to not only make them some cookie bars but to also beer up some caramel to go inside. They’ll be amazed, of course, and offer to buy you a really good beer as a thank you. You’re welcome. 

I used Odell Brewing Woodcut #9 Oak Aged Imperial IPA for the caramel sauce. 

Chocolate Chip and Beer Caramel Cookie Bars

5 from 1 vote

Ingredients
  

For the cookie layers:

  • 1 cup (228g) butter, melted
  • 1 cup (200g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 ¼ cups (390g) all-purpose flour
  • 1 teaspoon baking soda
  • 8 ounces dark chocolate chips
  • 1 teaspoon flakey sea salt I use Maldon

Caramel recipe:

  • ½ cup (4oz) IPA beer, plus 1 tablespoon, divided
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 tablespoons (29g) unsalted butter
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F.
  • Add the melted butter, brown sugar, granulated sugar and salt to a mixing bowl, mix until well combined.
  • Add the egg and vanilla, mix until well combined.
  • Sprinkle with flour, baking soda, and chocolate chips, stir until just combined.
  • Line a 9x13 pan with parchment paper. Add half the cookie dough to the pan in an even layer.
  • Bake for 18 minutes or until just starting to turn golden brown. Remove from oven an allow to cool for 10 minutes.
  • Add ½ cup beer, granulated sugar, and brown sugar to a pan over high heat. Stir until the sugar has dissolved. Clip a candy thermometer onto the side of the pan. Cook the sugar without stirring (swirl the pan if hot spots develop) until the mixture reaches 250°F, about 7 minutes.
  • Remove from heat, stir in the butter, vanilla and remaining 1 tablespoon beer. Allow to cool for five minutes.
  • Pour the caramel over the cookie layer. Add the remaining cookie dough to the top in crumbles, evenly as possible but it isn’t necessary for it to be completely uniform.
  • Sprinkle with flakey sea salt.
  • Bake for 18 more minutes or until the top is golden brown. Allow to cool completely (at least 1 hour) before cutting.

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

I’ve made a decision. I’m hosting a Super Bowl party, and as I do, I’ll probably make too much food. I do this as if we will all surely starve if we don’t have at least 17 tons of food per person to sustain us as we hang out for a few hours. If you grew up in a very large family, you understand this struggle.

I wanted to tell you what I’m making, because I want to know what you’re making, too.  I’ll be making a few new dishes but I’ll also break out some of my favorites:

Two kinds of wings because wings need to be kicked up with some heat but some people are crazy and don’t like spicy things. I’ve decided on these Sriracha IPA wings, and Honey Porter Sticky wings, with accompanying sauces.

Dips, of course. This Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring must be there, but I’m also making Stout Caramelized onion dip.

Then I thought that maybe I should have sliders, too. Because tiny sandwiches are fun and easy to eat when one hand is already occupied by a beer. So I’m making these Carnitas Sliders, and I’m going to sliderify a Caprese salad.

But, of course, we need desserts. So I’m going to turn this cake into cupcakes and color the frosting to match the colors of the teams playing, because I like to be extra. And I’m making mini chocolate footballs, don’t hate me.

Yes, I know, this may take me the next two weeks to complete all these tasks but I don’t care. It’ll just give me more reasons not to leave my house.

Beer Pizza Dough recipe, 1 hour Beer Pizza Dough recipe

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 4.5 ounce Mexican pork Chorizo (½ of a 9 ounce package)
  • 1 lbs pizza dough (store bought or homemade, link to my recipe above)
  • Olive oil for brushing
  • coarse salt
  • 1 cup (112g) shredded mozzarella cheese
  • 4 oz cream cheese (½ of an 8oz package)
  • 1 tablespoon cornstarch
  • 1/2 cup (4oz) evaporated milk
  • 1/4 cup (2oz) beer (IPA, pale ale, wheat beer)
  • Chopped green onion or cilantro (optional)

Instructions
 

  • 1. Preheat the oven to 425°F.
    2. In a skillet over medium-high heat, cook the chorizo until cooked through, remove from the pan, set aside.
    3. Cut the pizza into 16 equal sized pieces, form each into tight balls.
    4. Place in a ring in the outermost part of the inside of a 10-inch cast iron skillet.
    5. Brush with oil, sprinkle with coarse salt. Bake for 10 minutes, remove from oven (bread will not be finished cooking)
    6. Add the mozzarella, cream cheese, cornstarch, evaporated milk and beer to a blender, blend on high until well combined. Stir in the chorizo.
    7. Pour the dip into the center of the skillet bread ring.
    8. Put back into the oven, bake until the cheese is warm and the pizza dough is golden brown 8-10 more minutes.
    9. Remove from oven, allow to cool enough to eat, sprinkle with green onions or cilantro. 
Keyword Beer Cheese Dip

Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

I did it. It only took two years and countless recipe trials to FINALLY bring you what I call, "7-11 pump cheese nacho cheese" but the homemade version. I know, I know, OFFICIALLY, that’s gross. But secretly, it’s amazing. It’s creamy, and it never seperates or gets grainy. HOW DO THEY DO IT?!

I don’t know, probably a chemical shitstorm that I don’t want to know about. But I do know how YOU can do that. You can be the cooker of the creamiest cheese sauce in all the land, and it’s made in your blender in 3 minutes. I know, you love me. I love you back.

It’s not one, but TWO secret ingredients that are super easy to find. Evaporated milk is the big one, it’s just milk that has been reduced. The same amount of milk proteins but will less water to interfere with stabilization (not to be confused with sweetened condensed milk, we aren’t making nacho fudge, that’s an entirely different website).

Second is cornstarch, it helps bind everything together and prevent it from separating. Just add in some cheese (obviously), beer and spices to those two secret ingredients and blend to your heart’s content. Then just heat and serve. You can even make it ahead of time. If you’ve ever tried that before, you’ll know that with a regular cheese sauce that’s laughable. But this stuff is the cheese sauce dreams.

Unless you don’t dream about cheese sauce, in that case, I’m not sure we can be friends.

Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

Prep Time: 3 minutes

Cook Time: 5 minutes

Yield: 3 cups

Ingredients

  • 2 ½ cups (300g) shredded cheddar cheese
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 (12 ounce) can evaporated milk
  • ½ cup (4oz) beer (IPA, pale ale, wheat beer)*

Instructions

  1. Add all ingredients to a blender, blend until smooth.
  2. Add to a saucepan over medium heat, heat to desired temperature.
  3. Store in an airtight container in the fridge until ready to use, heat to serve. Can be made up to 3 days in advance.

Notes

*Hoppier beers (IPA’s, American Pale Ales, etc.) will have a stronger beer flavor. For a lower beer flavor, opt for a wheat beer or a pale lager.

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