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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.

Thai Butternut Squash and Beer Soup

Thai Butternut Squash and Beer Soup, only thirty mintues to a delicious soup! 

There is a very strong likelihood that I will just eat soup until the end of time, or until the end of 2020, whichever comes first. And it seems like at this point, it’s a toss up. For this delightlyful pot of happiness, I just combined two of my favorite food categories: "Thai food" and "things that taste like fall". Yes, that last one is absolutely a culinary designation, just trust me. 

Although I’m fairly certain butternut squash isn’t a common food that you’ll come across in Thailand, you’ll just have to view this as a mashup. A fusion. My "Pacific Northwest stuck on this side of the world" life fusing with my desire to "get on an airplane and travel to exotic destinations once the threat of a deadly virus has been lifted". Someday this will happen, probably before the world ends. Until then, it’s time to make soup and ignore everything else. 

Thai Butternut Squash and Beer Soup

Servings 6 servings

Ingredients
  

  • 1 medium (1 ½ lbs.) butternut squash, peeled, seeded, diced
  • 2 tablespoon olive oil divided
  • 1 shallot bulb diced
  • 2 cups (16oz)broth vegetable or chicken
  • 3 tablespoons red curry paste
  • 2 teaspoons garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon red chili flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (13.5oz) full fat coconut milk
  • 4 oz rice noodles
  • ¼ cup chopped cilantro
  • ¼ cup chopped peanuts
  • Sriracha for serving
  • 1 cup (8oz)beer pilsner, pale ale, lager (nothing too hoppy)

Instructions
 

  • Preheat the oven to 350°F.
  • Add the diced squash to a baking sheet, drizzle with 1 tablespoon olive oil.
  • Roast until fork tender, about 20 minutes.
  • Heat the olive oil in a large pot over medium high heat, add the shallots, cook until softened.
  • Stir in the beer, broth, curry paste, garlic, cumin, chili flakes, salt, pepper, and coconut milk, bring to a low simmer.
  • Add the softened squash, remove from heat.
  • Using an immersion blender or stand blender, blend the soup until smooth (if using a stand blender, allow to cool slightly before blending). Return to heat, heat until warmed.
  • Add the rice noodles to a large bowl, cover with boiling water, allow to sit until softened, about 10 minutes.
  • Drain the noodles, add desired amount to a bowl, ladle in the warm soup.
  • Top with desired amount of cilantro, peanuts, drizzle with sriracha.

Bulgogi Portobello Mushroom Wraps with Pickled Mint Slaw

Bulgogi Portobello Mushroom Wraps with Pickled Mint Slaw

There are days when I feel this is my only useful skill. Feed people. Make food. Cook and bake. So, that’s what I’ll do. I don’t have anything else to offer right now, but I can make you some food that tastes good, a small distraction and something to look forward to. 

It’s like practical self-care, food that you want to eat, want to serve to people. Something to plan for that you know won’t get canceled. Even if that plan is just dinner and a beer with the person you’re quarantined with. It’s time to take joy in small things, and do what you can to spread it around. It’s the good kind of contagious. 

Bulgogi Portobello Mushroom Wraps with Pickled Mint Slaw

Ingredients
  

For the mushrooms:

  • ½ cup (129g) low-sodium soy sauce (regular soy sauce will be too salty)
  • 1/4 cup (57g) stout beer
  • 3 tablespoons (42g) brown sugar
  • 5 garlic cloves grated with a Microplane
  • 2 tablespoons ginger grated with a Microplane
  • 3 tablespoons (46g) rice wine vinegar
  • 2 tablespoon (30g) toasted sesame oil
  • 1 tablespoon gochujang Korean hot sauce
  • 1 lbs portobello mushrooms thinly sliced
  • 1 tablespoon olive oil

For the slaw:

  • 2 tablespoon kosher salt
  • 3 tablespoons sugar
  • 1 cup (8oz) hot water
  • 1 teaspoon whole cloves
  • 1 tablespoon black peppercorns
  • 1 cup (8oz) apple cider vinegar
  • 1 cup shredded cabbage
  • ¼ a large red onion, thinly sliced
  • 1 tablespoon chopped mint
  • 2 tablespoon chopped cilantro
  • 2 green onions chopped

For the wraps:

  • 1 head butter lettuce cleaned, leaves removed
  • Thinly sliced chilies optional

Instructions
 

  • Add the soy sauce, beer, brown sugar, garlic, ginger, vinegar, sesame oil and gochujang to a bowl, mix until well combined.
  • Add the mushrooms to a large Ziplock bag, add the mixture on top, remove all the air. Add to the fridge, marinate for one hour and up to overnight.
  • Add the sugar, salt, hot water, cloves and peppercorn to a large bowl. Stir until the sugar and salt are dissolved. Add the vinegar and allow to rest for 5 minutes, remove the cloves and peppercorns.
  • Add the cabbage, onion, mint, cilantro and green onion. Cover and refrigerate for at least one hour and up to several days.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the mushrooms and marinade. Cook until the marinade has thickened, and the mushrooms have softened about 10 minutes.
  • Add the mushrooms to the lettuce leaves, top with slaw and chilies (if using). 

Beer Battered Kung Pao Cauliflower Tacos

Beer Battered Kung Pao Cauliflower Tacos

I like to taco things that shouldn’t be tacoed. Speaking of, "tacoed" is another one of those words that Autocorrect and I disagree on the validity of, like beerified and hangry. 

And while we are on the topic of things people will disagree with me on, I’m fairly certain there is more than one person who would disagree with my decision to put all the things into tortillas and call them tacos. These are not my people. 

You’re on my side with this, I’m pretty sure. Because if I put anything in a homemade tortilla, hand it to you with a beer, you’ll eat it. And you’ll let me call it a taco even if it’s fairly ridiculous to do so. "You made me a cake taco!" you would say, and eat it even if it’s pretty insane. That’s why you’re my people, nothing is off-limits when it comes to handheld dinners and beer. 

These tacos do happen to be my new favorite accidentally vegan meal so anyone against my tacoing kung pao cauliflower doesn’t get any. It’s harsh but necessary, we need to have some limits with those people anyway. 

My recipe for Homemade Beer Tortillas 

Beer Battered Kung Pao Cauliflower Tacos

5 from 1 vote
Servings 4 servings

Ingredients
  

For the cauliflower:

  • Canola oil for frying
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • 12 ounces pale ale beer
  • 3 cups cauliflower florets stems removed

For the Kung Pao sauce:

  • 3 tablespoons (45g) rice wine vinegar
  • 2 tablespoons (34g) hoisin sauce
  • 1/4 cup (58g) porter or stout beer
  • 1 tablespoon (15g) balsamic vinegar
  • 1 tablespoon (15g) soy sauce
  • 1 teaspoon Asian sesame oil or sesame chili oil
  • ¼ teaspoon ginger grater with a Microplane
  • 1 teaspoon cornstarch
  • 4-5 dried chili Arbol pods chopped (more chilies will make it hotter)

For the tacos:

  • 12 corn tortillas homemade, or La Tortilla Factory if store-bought
  • ¼ cup chopped green onions
  • 3 tablespoons nuts shelled peanuts, pistachios, or cashews

Instructions
 

  • Heat 4 inches of canola oil in a pot over medium-high heat. Clip a deep-fry thermometer on the side and bring oil to 350F, adjust heat to maintain this temperature.
  • In a large bowl whisk together the flour, salt, garlic powder, soda, black pepper, and cornstarch.
  • Stir the beer into the flour bowl, whisk until combined adding additional beer or flour until the batter is just slightly thinner than that of pancake batter.
  • Turn the oven to 175F. Place a wire rack over a baking sheet, add the baking sheet to the oven.
  • One at a time dip the florets into the batter until well coated, allow the excess to slip off back into the bowl, then add to the hot oil. Fry until golden brown on all sides, about 4 minutes, then transfer to the baking sheet in the oven to keep warm until all cauliflower is done.
  • Add all the sauce ingredients to a pot over high heat. Bring to a boil, stirring occasionally, until the sauce has thickened, about 3 minutes
  • Add the cauliflower to the tortillas, drizzle with sauce, sprinkle with green onions and nuts. Serve immediately.

Honey Bock Mushroom Banh Mi + GIANT giveaway! (over $1000 in prizes!)

 

After over two years in the making my book, Lush: A Season-by-Season Celebration of Craft Beer and Produceis finally coming out in just a few short weeks!

It is by far, without hesitation, the best thing I’ve ever done professionally. I’m immensely proud of it and I can’t wait for you to see it. To celebrate I’ve rounded up a bunch of my favorite things to give away to you. 

  1. My FAVORITE beer fridge from New Air
  2. My new favorite cooking appliance, slow cooker AND instant pot in one, the CrockPot 6 Qt. Express Crock  Multi-Cooker
  3. If you don’t have an enamel cast iron braiser, YOU NEED ONE! I use mine all the time. I’m giving away this gorgeous  5Qt. Red Anolon Braiser  
  4. PicoBrew Beer System! This is basically a bread machine for beer. You can brew your own beer (even clones of your favorite beer) super easily. Ever curious about home brewing? This is an easy way to get you hooked! 
  5. PLINY THE ELDER AND BLIND PIG! Obviously, you need to be 21, but these are whales of craft beer (the most sought after DIPAs on the planet) and owning them will give you bragging rights that YOU have had them. 
  6. An autographed copy of my book! You’ll get an advanced copy of Lush: A Season-by-Season Celebration of Craft Beer and Produce scribbled in by me. 

Entering is easy! Just go to this Instagram post, follow these accounts: @TheBeeroness,  @NewAirUSA, @CrockPot, @Anolon, @PicoBrew, then tag someone on my Instagram post who might also want to enter. Done! 

For bonus entries (not a requirement to enter or win!) preorder Lush: A Season-by-Season Celebration of Craft Beer and Produce  then email the preorder receipt to Jackie@TheBeeroness.com

 

Now for the recipe! This is one of the recipes in my book, combining my love of the Banh Mi, Mushrooms and craft beer. Hope you love it as much as I do. 

Honey Bock Wild Mushroom Banh Mi

Yield: 4 servings

Ingredients
  

  • 1 ½ cup (12oz) bock beer
  • ¼ cup (60g) soy sauce
  • 2 tablespoons (42g) honey (sub agave for vegan)
  • 2 teaspoon (6g) garlic powder
  • 1 teaspoon (6g) salt
  • 1 lbs wild mushrooms i.e. oyster, chanterelles, shiitake, cremini
  • ½ cup (120g) sour cream or mayonnaise (sub veganaise for vegan)
  • 1 tablespoon (15g) sriracha
  • 4 hoagie rolls split
  • 1 English cucumber thinly slices
  • 1 cup (80g) julienne cut carrots
  • 1 large jalapeno thinly sliced
  • ½ cup (8g) cilantro leaves, packed

Instructions
 

  • In a small bowl stir together the beer, soy sauce, honey, garlic powder and salt.
  • Slice the mushrooms, add to a large Ziplock bag or a shallow bowl. Pour the beer mixture over the mushrooms, seal the bag or cover the bowl. Leave at room temperature for one hour or refrigerate for up to 24 hours.
  • In a small bowl stir together the sour cream (or mayo) and sriracha, set aside.
  • Heat the oven to 425°F.
  • Remove the mushrooms from the marinade.
  • Cover a baking sheet with aluminum foil. Add the mushrooms to prepared pan. Add to the oven, bake for 10 minutes, stir then bake for ten more minutes. Repeat until the mushrooms are dry and most of the liquid has evaporated. Remove from oven.
  • Toast the insides of the rolls, spread the insides of the rolls with the sriracha cream.
  • Add the mushrooms to the rolls. Top with cucumbers, carrots, jalapeno and cilantro. Serve immediately

 

 

 

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks + MY NEW BOOK

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks

It’s (almost) here. After more than 2 years in the making, it’s finally coming together. The cookbook that started with a vague idea and morphed into Lush: A Season-by-Season Celebration of Craft Beer and Produce is coming to life.   It’s up for pre-order on Amazon, and even though I have to wait a few more months before I get a physical copy in my grubby paws, I’m SO thrilled to see the cover come to life, see the design of the inside page, and have it available to order!

It’s a book full of the amazing craft beer I love, the seasonal produce I can’t get enough of, and the recipes I can’t wait to share with you. It’s by far my favorite thing I’ve ever done in my professional life.

You have been amazing through this process. From the first post when I was just starting to write Lush, to the encouragement you give me daily on Instagram.

So, thank you, this book is for you, for coming on this journey with me. I’m so excited to see what’s next.

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks

Servings 4 servings

Ingredients
  

For the mushrooms:

  • 12 ounces stout beer
  • ½ cup balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 4 large Portobello mushrooms stems removed

For the leeks:

  • 2 large leeks
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2 tablespoons stout beer

For the guacamole:

  • 2 large avocados
  • 1 tablespoon chopped cilantro
  • 1 chipotle pepper in adobo minced
  • ½ teaspoon salt
  • 1 teaspoon fresh lime juice

For the sandwiches:

  • 4 Kaiser rolls or burger buns split and toasted
  • 2 large tomatoes sliced

Instructions
 

  • In a large Ziplock bag add the beer, balsamic, salt, garlic powder, and pepper.
    Add the mushrooms, sealing the bag to remove as much air as possible.
    Allow to marinate at room temperature for one hour or in the fridge overnight.
    Remove mushrooms from marinade. 
  • While the mushrooms marinate, make the leeks. Cut the root off and slice lengthwise to expose the inner layers where dirt hides. Wash well under cool water making sure to remove the grit between the leaves. Thinly slice the leeks, discarding the dark green portion. 
  • Heat the oil in a skillet over medium heat. Add the leeks, salt and sugar, cooking until the leeks have softened and are starting to brown. Add the beer. Cook until the leeks have turned a dark golden and the beer is gone. Make sure to cook over medium to medium-low heat, if the heat is too high the leeks will burn before they caramelize. 
  • Heat the oil in a large skillet over medium-high heat until very hot. Add the mushrooms, cooking on each side until seared and softened, about 3 minutes per side (mushrooms can also be cooked on a hot grill with oiled grates). 
  • Add the flesh of the avocados, cilantro, chipotle peppers, salt, and lime juice to a bowl. Mash with a vegetable masher until well combined. 
  • Add the mushrooms to the buns, top with guacamole and tomatoes. Serve immediately. 

Sweet Potato Stout Shepard’s Pie (Meatless)

Sweet Potato Stout Shepard’s Pie (Meatless). Vegan, full of warm deliciousness, and freezer friendly. 

Some days just making it to dinner feels like an accomplishment. After rage-cleaning your house because you spent too much time reading the news. After seriously considering faking an illness to stay in bed. After realizing that the hint of gray that’s peeking through the windows at noon is all the sun you’re gonna get today, and maybe for quite a while longer.

Baking helps, I promise. You get to feel like you did something, made something, provided something. You get to lose yourself in the task of it and force those other rage-inducing thoughts to the back of the shelf for a bit.

You also get to eat, and that’s always a win.

Today I decided to beer-ify a childhood favorite, that just seemed to be appropriate. I decided to make it vegan, because if I have beer, sweet potatoes, and caramelized leeks I don’t need much else. Also, it makes me feel healthy and that makes me less likely to want to stay in bed all day tomorrow.

This also freezes well, so that you can make a double batch and maybe bring it to someone who may need a little warm, beerified comfort. Because we’re all in this together.

Sweet Potato Stout Shepard’s Pie (Meatless)

Yield: 4 servings

Ingredients

    For the topping:
  • 3 lbs sweet potatoes
  • ¼ cup almond milk (or sour cream of choice)
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • For the filling:
  • 2 tablespoon olive oil
  • 2 large leeks, sliced (white and light green parts only
  • 1 large carrot, diced
  • 1 rib celery, diced
  • 1 lbs (16 oz) sliced mushrooms
  • 2 teaspoons sage leaf, minced
  • 1 teaspoon rosemary, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons flour
  • ½ cup stout beer
  • 1 cup corn kernels
  • 1 cup vegetable broth

Instructions

  1. Preheat oven to 425°F.
  2. Peel and cut the sweet potatoes into chunks, add to a large pot of salted boiling water. Cook until fork tender, drain and return to pot.
  3. Add the almond milk, salt, and garlic powder. Mash until well combined.
  4. Heat the olive oil over medium high heat in a large skillet. Add the leeks, carrots and celery, cooking until softened.
  5. Add the mushrooms, cook until darkened and softened.
  6. Stir in the sage, rosemary, salt, pepper, garlic and onion powder. Sprinkle with flour, stir until the flour has been moistened. Pour in the beer, scraping to deglaze the pan.
  7. Stir in the corn and vegetable broth. Simmer until thickened.
  8. Pour into am 8x8 pan. Spread the sweet potatoes over the top of the pan.
  9. Bake until filling is bubbly, about 15 minutes.
  10. Serve warm.
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Punk in Drublic Beer Battered Buffalo Cauliflower (vegan)

Punk in Drublic Beer Battered Buffalo Cauliflower (vegan)

You know what’s punk rock? Beer. NOFX. Making a beer with NOFX. Pouring beer into your food. Deep frying things you aren’t supposed to deep fry. Fat Mike wearing brewing clamps as handcuffs.

You know else? Punk in Drublic—the dirty bastard child that resulted from the union of Stone Brewing and the NOFX guys—is really damn great.

And not just when you eat it with deep fried stuff. It’s an awesome beer that just so happens to be awesome with deep fried stuff. And buffalo sauce. And loud music.

But don’t take my word for it, crank up “The Separation of Church and Skate” so loud someone calls the cops, open some of that hoppy goodness, and find out for yourself.

Punk in Drublic Beer Battered Buffalo Cauliflower (vegan)

Ingredients

  • Canola oil for frying
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon cornstarch
  • 12 ounces Stone Punk in Drublic beer
  • 3 cups cauliflower florets (stems removed)
  • ½ cup buffalo sauce
  • 2 tablespoons butter or vegan margarine, melted

Instructions

  1. Heat 4 inches of canola oil in a pot over medium high heat. Clip a deep fry thermometer on the side and bring oil to 350F, adjust heat to maintain this temperature.
  2. In a large bowl whisk together the flour, salt, garlic powder and cornstarch.
  3. Pour two tablespoons of the beer into a small container, set aside. Add the remaining beer to the flour bowl along with 2 tablespoons water, whisk until combined adding additional water to thin until the batter is the thickness of pancake batter.
  4. Turn the oven to 175F. Place a wire rack over a baking sheet, add the baking sheet to the oven.
  5. One at a time dip the florets into the batter until well coated, then add to the hot oil. Fry until golden brown on all sides, about 4 minutes, then transfer to the baking sheet in the oven to keep warm until all cauliflower is done.
  6. Stir together the reserved beer, buffalo sauce, and butter.
  7. Add the deep fried cauliflower to a bowl, drizzle with sauce, toss until well coated, serve immediately.
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This post was a paid partnership with Stone Brewing. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my own

Awesome Chocolate Stout Loaf Cake that Happens to Be Vegan

Awesome Chocolate Stout Loaf Cake that Happens to Be Vegan

For a very meat eating, dairy lover I have an odd obsession with vegan food.

But I have a few hard and fast rules. First and foremost, it can’t be "good for vegan," it has to be so good people actually say "wait…this is vegan?"

Second, I don’t like to use those over processed, vegan substitute fake foods. There are just too many amazing ingredients that are already vegan, like beer (for the most part), and coco powder, and French fries. When you have the entire spectrum of produce to play with there isn’t a reason the food can’t be outstanding when you don’t include meat and dairy.

This cake is hands-down-beers-up the best chocolate loaf cake I’ve made. Its vegan for reasons most people don’t take into account these days. It’s an old recipe, made and re-made and passed down through generations, developed during the depression era when dairy was just too expensive to include in baked goods. It’s a cake made for happy times when money was very tight and celebrations were rare but important. It stuck around because it’s insanely moist, delicious and rich.

I topped it with a vegan frosting, mostly because I like the challenge.

For more info, read this: Is Beer Vegan?

Awesome Chocolate Stout Loaf Cake that Happens to Be Vegan

Ingredients

    Cake:
  • 1 ½ (180g) cups flour
  • 1 cups (200g) sugar
  • ½ teaspoon salt
  • 3 tablespoons (15g) cocoa powder
  • 1 teaspoon (6g) baking soda
  • 1/3 cup (63g) coconut oil, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 tablespoon coffee (freshly brewed or leftover)
  • 1 cup 8oz stout beer
  • 1 tablespoon apple cider vinegar
  • Icing:
  • ¼ cup (44g) vegetable shortening
  • ¼ cup (56g) coconut oil, room temperate (not melted)
  • 1 teaspoon (4g) vanilla extract
  • 2 tablespoon (20mL) water
  • 2 cups powdered sugar

Instructions

  1. Preheat the oven to 325F.
  2. In a large bowl stir together the flour, sugar, salt, cocoa powder, and baking soda.
  3. Add the coconut oil, vanilla, coffee, beer, and vinegar.
  4. Grease and flour a loaf pan. Pour the batter into the pan, bake at 325 for 45-55 minutes or until the center has set.
  5. Allow to cool before removing from the pan.
  6. Add the shortening and coconut oil to a stand mixer fitted with a paddle attachment. Beat until well combined, light and fluffy.
  7. Add the vanilla, water and powdered sugar, stir until combined, then raise the speed to high and beat until smooth and creamy. Add water or powdered sugar to adjust the consistency.
  8. Once the cake has cooled, frost and serve.
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Coconut Porter Tres Leche Cake (dairy + egg free)


Coconut Porter Tres Leche Cake (dairy + egg free)

Coconut Porter Tres Leche Cake (No Dairy or Eggs)1

I can’t stay.

I’m in a hotel in Copenhagen and I just found an open-air farmers market nearby and although it’s been about 22 hours since I’ve slept, I have to go see it. But I wanted to give this recipe to you first and tell you what I was doing 5-years ago today.

5-years ago today I was a social worker. It was good work, work I liked and, for the most part, was good at. Inexplicably, it also made me breathtakingly unhappy. My life, although I fought to pretend otherwise, made me miserable.

5-years ago I sat at a desk, thinking about how much I wanted to be a photographer, a writer. How much I wanted to have a job that involved being creative and also necessitated travel. I sat at a desk and thought "Who am I to want that?" I figured everyone wanted that, who was I?

Then one day, I stopped that shit. I stopped thinking "Who am I to want that?" and I started thinking, "Why not me?" If other people got to do it, why not me, too?

So then I fought, 80-hours a week doing both the social work thing that paid the bills and the photography-beer-cooking-writing thing that filled my soul and gave me hope. When I was told "no," I just heard, "Some day I’ll wish I’d said yes to you," and I kept going.

Two years later it was my full time gig.

So here I am, in a hotel in Denmark fresh off a red eye from the other side of the world, and I’m telling you the same thing about that dream you’ve always had: Why not you?

Coconut Porter Tres Leche Cake (No Dairy or Eggs)103

Coconut Porter Tres Leche Cake (dairy + egg free)

Serving Size: 9 servings

Ingredients

  • 2 cans (400mL each) full fat coconut milk, refrigerated overnight
  • 2 cups (240g) flour
  • 1 cup (200g) sugar
  • ½ tsp (2g) baking soda
  • 1 tsp (4g) baking powder
  • 1 tsp (6g) salt
  • ¾ cup(175mL) almond milk, plus one cup (240mL), divided
  • ½ cup (4 wt oz) coconut porter beer, plus ½ cup, divided
  • 1 tsp (3g) vanilla extract
  • ¼ cup (56g) coconut oil, melted
  • 2 teaspoons (6g) apple cider vinegar
  • 1/4 cup powdered sugar

Instructions

  1. Preheat oven to 350F.
  2. Carefully remove the cans from the fridge without shaking. Open carefully and remove the top layer of fat that has collected at the top, taking care not to include any of the liquid that is at the bottom, placing the coconut fat in a small bowl and reserving the liquid in the cans.
  3. Cover the bowl of coconut fat and chill in the refrigerator until ready to use.
  4. in a large bowl stir together the flour, sugar, baking soda, baking powder, and salt.
  5. Stir in 3/4 cup almond milk, 1/2 cup coconut porter beer, vanilla extract, coconut oil and apple cider vinegar until just combined.
  6. Grease and flour a 9x13 pan, pour the batter into the prepared pan.
  7. Bake at 350 for 22-25 minutes of until the top springs back when lightly touched.
  8. Allow to cool completely.
  9. Once cooled, poke the cake all over with a fork, skewer or the handle of a wooden spoon.
  10. In a small bowl stir together the remaining one cup almond milk, 1/2 cup of coconut porter and 1 cup of the remaining liquid form the coconut milk cans. Pour over the cake (it will look like too much milk, but it will absorb into the cake).
  11. Cover and refrigerate until ready to serve, at least 3 hours.
  12. Retrieve the chilled coconut fat, beat with a hand mixer until light, fluffy and well combined. Beat in the powdered sugar.
  13. Top cake with coconut whipped cream. Chill until ready to serve, cake should be served cold.
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https://domesticfits.com/coconut-porter-tres-leche-cake-dairy-egg-free/

Coconut whipped cream can only be made with full fat cans of coconut milk that have been chilled for at least 24 hours (store in the fridge for ease of use). For a tutorial, see: Coconut Whipped Cream, Gimmme Some Oven. 

Trader Joe’s sells coconut cream that will work perfectly for the whipped cream as well.

Coconut Porter Tres Leche Cake (No Dairy or Eggs)101

Grilled Garlic Beer Flatbread

Grilled Garlic Beer Flatbread

Grilled Garlic Beer Flatbread1

It’s stopped raining for two days. So, obviously, the grill needs to come to life. There is something beautifully primal about cooking over open flames, even if those open flames are produced by propane our ancestors didn’t have access to. The fire, smoke, heat much higher than your oven is able to compete with, grilling isn’t just another way to cook food, it’s often a better way to cook food. That glorious char is worth braving the possibilities of spiders under the grill cover.

A few tips for grillin' like a pro:

  1. Preheat. You want the grates hot enough to sear on contact and the space under the grill hood to be hot as well.
  2. Marinate your meat. There is a lot of heat in there and it’s easy to overcook meat, especially poultry. Marinating meat, like these chicken skewers, gives you a little wiggle room and allows even over-cooked meat to stay juicy.
  3. Oil for flavor not for sticking. Contrary to popular belief, your meat and veggies will release from the grill when the char marks appear. No need to oil so the meat won’t stick. But it can add a little extra flavor, especially olive oil. But you’re better off oiling the food in most cases.
  4. Thermometer. If you want to get the perfect level of doneness, don’t leave it to chance. Get an inexpensive thermometer and take your meat off the grill when it’s 5 degrees below the temp you want, it will continue to cook even after you remove it from the grill.
  5. Grill. It. All. Not just burgers and dogs, vegetables, fruit, dessert and bread are all awesome with a little love from the grill. Pizza is one of my favorite grilled foods and a great way to feed picky eaters and people who don’t like meat.
  6. Skewers + Water. If you won’t have metal skewers and want to make a few meat or veggie sticks, soak bamboo skewers for at least 30 minutes to prevent them from scorching or catching on fire. Put them on a baking sheet or in a baking dish, fill with water and place a heavy plate on top keep them submerged.
  7. Session beer. Ok, this isn’t a grilling tip but more of a reminder. If you’re going to spend the day drinking and hanging with friends (friends who may need to drive later), skip the high ABV beers and fill your beer tub with tasty, lower alcohol craft beers. Here are some of my favorite session beers for spring and summer.

Grilled Garlic Beer Flatbread2

Grilled Garlic Beer Flatbread

Yield: 8 pieces

Ingredients

    For the bread:
  • 2 ¼ cups (300g) bread flour
  • 1 envelope (2 ¼ tsp or 7g) rapid rise yeast
  • 1/2 tsp (2g) garlic powder
  • 3/4 cup (226g) beer
  • 3 tbs (40g) olive oil
  • 1 tsp (6g) salt
  • For the butter
  • 2 tbs unsalted butter, melted (olive or for vegan)
  • 1 tsp garlic powder
  • ½ tsp salt

Instructions

  1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and ½ teaspoon garlic powder. Mix until combined.
  2. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  3. Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, add olive oil and ½ teaspoon salt while the mixer is still running.
  4. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.
  5. 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.
  6. Remove from bowl and add to a lightly floured surface. Knead several times, cut into 8 equal sized pieces.
  7. One at a time form the dough into 6 inch circles.
  8. Preheat a grill to medium high. Combine the melted butter, remaining garlic powder and salt.
  9. Place circles on the grill until the dough releases and the underside has grill marks, about 2 minutes. Brush with the top with the melted butter. Grill until dough is cooked through, about 2 additional minutes.
  10. Remove from grill, serve warm.
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Grilled Garlic Beer Flatbread3

Mushroom Stout Skillet Chicken Pot Pie (with Vegan Option)

Mushroom Stout Skillet Chicken Pot Pie (with vegan option). One pot, thirty minutes, lick-the-pan-good. 

Mushroom Stout Skillet Chicken Pot Pie (with vegan option). One pot, thirty minutes, lick-the-pan-good.

What I Learned Last Year

  1. If you lower your rates to accommodate someones budget they won’t appreciate you, they will devalue you. You’ll automatically be a bargain item, you’ll be on sale and worth less to them.
  2. I learned how to brew on a commercial brewing system. My main life lesson takeaways were: listen to the guy who went before you, trust your gut, take great notes.
  3. If someone tells you they are an asshole, believe them the first time. They will inevitably prove it to you and you’ll be on the losing end of that lesson. If you’re a person who dates the bad boy or the bitchy girl, figure out how to break that. It’s worth it.
  4. Broken down cardboard boxes make better drop cloths than those thin plastic sheets from Home Depot. Also, painting sucks and I hate it. But I’ll do it again, probably within the next six months.
  5. There are "have stuff" people and there are "do stuff" people. You’ll inevitably prioritize one over the other, general budgeting requires it. I’m a "do stuff person," the new couch can wait when there is a passport that needs stamping.
  6. Immersion blenders fix broken sauces. I’ve known this about cheese sauce, but I’ve also found that when you’re trying to bourbon up a chocolate sauce and it seizes, the stick blender can turn it back into velvet.Mushroom Stout Skillet Chicken Pot Pie (with vegan option). One pot, thirty minutes, lick-the-pan-good.
  7. I love Galaxy and Mosaic hops the most. Especially with fresh hop beers. Don’t get mad, hops aren’t children, you’re allowed to have favorites.
  8. If you’re not happy now, you never will be. Circumstance doesn’t make you happy, it’s a choice. Feed the right wolf, the wrong one will eat you alive.
  9. Making bread from scratch is worth it, making sausage from scratch isn’t. Just buy the sausage, it’s an art that takes years to perfect. Make bread from scratch at least once a month, the smell alone is worth it.
  10. Michael Pollan was right: plant food is the best food. "Eat food, not too much, mostly plants." —Michael Pollan. Although I’ll always eat meat and dairy, I find myself eating more and more vegan food and loving it. I seek it out, and eat plants with more frequency than ever before. Plants are amazing.

Mushroom Stout Skillet Chicken Pot Pie (with vegan option). One pot, thirty minutes, lick-the-pan-good.

Mushroom Stout Skillet Chicken Pot Pie (with Vegan Option)

Total Time: 30 minutes

Yield: 4 servings

Ingredients

  • 2 tbs (26g)olive oil
  • ½ cup (63g) sweet white onion, diced
  • 2 ribs celery (52g), chopped
  • 1 large carrot (63g), peeled and chopped
  • 8 wt oz crimini mushrooms, sliced
  • ½ cup (70g) corn kernels (fresh or frozen)
  • 1 lbs boneless, skinless chicken thighs, cut into cubes (for vegan, see note)
  • ½ tsp (.5g) rosemary, minced
  • 4 sage leaves, minced
  • 1 tsp (6g) salt
  • 1 tsp (3g) black pepper
  • ¼ cup (32g) flour
  • ½ cup (118mL) stout
  • ½ cup (118mL) chicken broth (or vegetable broth for vegan)
  • 1 sheet puff pastry, thawed
  • egg wash (1 large egg, 1 tablespoon water, beaten) (for vegan, see note)

Instructions

  1. Preheat the oven to 425.
  2. Heat the olive oil in a 9-inch cast iron skillet. Add the onions, celery, and carrots, cooking until vegetables are softened and the onions have started to brown, about ten minutes.
  3. Add the mushrooms, cooking until dark and softened.
  4. Stir in the corn, cook until warmed.
  5. Move the vegetables to the side, add the chicken (or potatoes for vegan). Sprinkle with rosemary, sage, salt and pepper, cooking until chicken is mostly cooked through (or potatoes are fork tender.)
  6. Sprinkle with flour. Add the stout, scraping the bottom to de-glaze the pan. Add in the chicken broth, allow to simmer until slightly thickened. Remove from heat.
  7. Roll the puff pastry out on a lightly floured surface, transfer to the skillet, making sure the entire top is covered and the pastry is hanging over the sides.
  8. Brush with egg wash. Slit a few holes in the top with a sharp knife. Bake until puff pastry is golden brown, about 12 minutes. Serve warm.

Notes

—For vegan pot pie: omit the chicken, double the mushrooms and corn, add 1 russet potato, peeled and small diced. —In place of an egg wash, use 1 part (about 2 tablespoons) almond milk plus one part maple or agave syrup. —Not all stouts are vegan, some use animal products in processing. To check if your beer is vegan, visit barnivore.com

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https://domesticfits.com/mushroom-stout-skillet-chicken-pot-pie-with-vegan-option/

Slow Cooker Gojuchang Stout Black Bean Soup

Slow Cooker Gojuchang Stout Black Bean Soup 4

A few weeks ago I stopped a radio interview, mid-conversation, to correct the interviewer.

I don’t ever do this. I love talking to people who don’t know beer, who want to ask questions. People who have genuine interest in learning about a subject they have only scratched the surface of. Sometimes I get someone who just pretends to know about beer. It makes things awkward. I’ll let a few things slide, like the radio guy I adore who keeps referring to all beer as "lagers" even when he’s actually talking about ales. We’ll just move forward, no need to correct. But then sometimes it’s just too much and I have to shut things down for a 30 second beer-geek rant. It started a bit like this:

Interviewer: "So this is a big season for beer people, right?! I mean harvest beer! I love harvest beer, you know, because I can’t get enough pumpkin. I love anything that tastes like pumpkins!"

So we stopped to talk about harvest beers. The fact that "harvest" actually refers to hop harvest and beers made with freshly harvested hops. Hops are only harvested once a year making the beer made that special time of year—that small window of time when you can use freshly harvested hops—incredibly rare and sought after. But only if your brewery is within driving distance of the farm, hops start to go bad fairly quickly. The rest of the year you can only use dried hops in one form or another. Harvest is a big deal for us. No matter where we are, it’s the first beer we want to try if we see it on tap. After all, it’s only a matter of time before all the wet hopped kegs are dry and the moment has passed.

The good news is that I got to talk about hop harvest and what a huge deal it is, especially in the Pacific Northwest where 80% of the hops in the USA are grown. I also got to talk about how beer people will push a case of pumpkin beer down the stairs just to get to a fresh hop beer. I was nice, because we’ve all been there. We’ve all been in a situation when we though we knew what we were talking about, but really had no idea. I thanked the interviewer for letting me talk about fresh hop beers, they are my favorite right now. And I hope fresh hop beer sales went up just a tick in that broadcast network. Even if it meant that pumpkin beer sales went down.

Slow Cooker Gojuchang Stout Black Bean Soup 7

 

Slow Cooker Gojuchang Stout Black Bean Soup

Yield: 4 to 6 servings

Ingredients

  • 1 lbs dried black beans
  • ½ sweet white onion, diced
  • 1 large carrot, chopped
  • 1 large red bell pepper, chopped
  • 2 tbs tomato paste
  • 12 ounces smoked stout or porter
  • 4 cups broth (vegetable or beef)
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cumin
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tbs Gochujang Korean hot sauce*
  • 1 large avocado, diced
  • ½ cup cilantro, chopped

Instructions

  1. Add the beans, onions, carrots, bell pepper, tomato paste, beer, broth, salt, pepper, cumin, garlic powder, smoked paprika and hot sauce to a slow cooker, stir to combine.
  2. Cook on low for 10 hours or high for 6 hours, stir occasionally if possible.
  3. Ladle into bowls, top with avocado and cilantro before serving.

Notes

--Gojuchang is a Korean hot sauce that is easy to find in the Asian section of most major super markets, even Target. It's sweet, spicy and smokey. --You don't need to pre soak the beans, the beer does a great job of breaking them down and making them creamy inside. -- If you have time, sautéing the onions, carrots and bell peppers for 10 minutes before adding to the slow cooker will improve the final flavor.

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https://domesticfits.com/slow-cooker-gojuchang-stout-black-bean-soup/

I use this slow cooker (affiliate link).

Slow Cooker Gojuchang Stout Black Bean Soup 2

Corn and Black Bean Enchiladas with Chipotle Stout Red Sauce

Corn and Black Bean Enchiladas with Chipotle Stout Red Sauce

Bet vegan meal I've ever made. Corn and Black Bean Enchiladas with Chipotle Stout Red Sauce #vegan #recipe #meatless #vegetarian

Let’s say you had someone coming over for dinner.

This is a person you like, a person that happened to be vegan. But for you, that’s not a big deal. You’ve got this. Except you don’t. Because salad is boring, and pasta is predictable. You don’t want anything complicated, you want the "this old thing?" version of a meal.

But then you freeze up. It’s a simple dinner, a "I hardly have more than 20 minutes to throw this together" meal, but it still has to be great. So you go back to your childhood comfort foods. And although what your mom made was less "enchiladas" and more of a "burrito casserole," it was still one of your favorites.

Bet vegan meal I've ever made. Corn and Black Bean Enchiladas with Chipotle Stout Red Sauce #vegan #recipe #meatless #vegetarian

Tortillas are vegan. So is corn and beans and avocados. Beer is vegan, for the most part. And even though you still put cotija cheese on half of it, it’s still a damn good meal, vegan or not. Because produce is amazing and celebrating it in a big 'ol pan of spicy sauce will a malty stout should be something that everyone does more often.

Because plants are awesome.

Bet vegan meal I've ever made. Corn and Black Bean Enchiladas with Chipotle Stout Red Sauce #vegan #recipe #meatless #vegetarian

This is how I make corn tortillas, once you start, you’ll never go back to store bought.

Corn and Black Bean Enchiladas with Chipotle Stout Red Sauce

Yield: 2-4 servings

Ingredients

    Sauce:
  • 2 tbs cornstarch
  • 2 tbs tomato paste
  • ½ cup tomato sauce
  • 1 chipotle chili in adobo, finely minced
  • 2 tbs adobo sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp cumin
  • ¾ cup stout
  • Enchiladas:
  • 2 large avocados
  • ½ tsp salt
  • ½ tsp pepper
  • 8-10 homemade or good quality corn tortillas
  • 1 can (425g) black beans, rinsed and drained
  • kernels from one ear of corn
  • ¼ cup cotija cheese (optional. Omit for vegan)
  • ¼ cup chopped cilantro

Instructions

  1. Preheat oven to 425.
  2. Add the cornstarch, tomato paste and tomato sauce to a pot, whisk until well combined. Add to medium heat, stir in the chipotles, adobo sauce, garlic powder, onion powder, salt, cumin and stout.
  3. Allow to simmer until slightly thickened, about five minutes.
  4. In a small bowl mash together the avocados, salt and pepper.
  5. Heat the tortillas slightly to make them more pliable.
  6. One at a time spread tortillas with avocado, fill with black beans and corn, roll tightly.
  7. Place into an 8X8 pan in a tight row.
  8. Pour the sauce evenly over the pan.
  9. Bake at 425 for 12-15 minutes or until warm and bubbly.
  10. Top with remaining ingredients, serve warm.

Notes

*For an 9x13 pan, double the recipe

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https://domesticfits.com/corn-and-black-bean-enchiladas-with-chipotle-stout-red-sauce/

Chocolate Stout Peanut Butter Cups

Chocolate Stout Peanut Butter Cups. Three Ingredients, crazy good.


Chocolate Stout Peanut Butter Cups2

Let’s agree to make stuff this year. Because you and I, we like that. We like getting our hands and our kitchens dirty, ignoring the dishes that are starting to pile up as the vision we have for our edible creation taking shape. We like that sort of thing.

Chocolate Stout Peanut Butter Cups-1

Of course we know that we can buy stuff at the store, but that isn’t the point. We want to make it ourselves, fill it with beer, and hand it over with a big stupid smile on our face. It’s almost Valentines day, which I loath for reasons I’ll keep to myself, but if I was going to get all gifty, I’d make something. And I’d probably fill it with beer.

Chocolate Stout Peanut Butter Cups-2

 My first Valentines Day post ever was my most controversial yet, and the one that has earned me the most hate mail. I suppose that if you compare and contrast blow jobs and shoe shopping, that happens.  I stand by every word, now more than ever. This year, I’m too weary to be quite so feisty, I’ll just settle for filling chocolate cups with beer infused peanut butter. Chocolate Stout Peanut Butter Cups-4

I know what you’re thinking, you want to use a peanut butter stout. I can see where you’d think that, but I’m going to ask you to reconsider. The flavors are too similar and will end up getting lost. Pick a contrasting flavor that will stand out, like a smoked porter or an espresso stout. I chose the latter. This gorgeous Survival Stout by Hopworks was perfect, rich roasty flavors and sexy espresso finish. You’ll be glad you have so much leftover once you beer up a bowl of peanut butter.

Chocolate Stout Peanut Butter Cups1

Chocolate Stout Peanut Butter Cups

Yield: about 24

Ingredients

  • 8 wt oz (about 1 ½ cups) dark chocolate (60% cocoa content)
  • 1 cup creamy peanut butter
  • 1/3 cup stout or porter (espresso or smoked work best)

Instructions

  1. Add the chocolate to a microwave safe dish. Microwave on high for 30 seconds, stir and repeat until melted.
  2. Line a mini muffin tin with mini muffin papers.
  3. Add about 2 teaspoons of chocolate to the muffin papers (about 1/3 full). Use the back of a spoon to “paint” the sides of the mini muffin papers, making sure to cover the entire paper, but keep the walls thin,leaving more room for filling.
  4. Chill until the chocolate has set, about ten minutes.
  5. In a small bowl stir together the peanut butter and stout until well combined.
  6. Fill the chocolate cups with peanut butter mixture until just below the top.
  7. Add a small amount of melted chocolate to the top of the peanut butter, making sure to cover the entire mound of peanut butter, smoothing to make a flat top.
  8. Chill until set, about ten minutes. Keep chilled until ready to serve.
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https://domesticfits.com/chocolate-stout-peanut-butter-cups/

Chocolate Stout Peanut Butter Cups. Three Ingredients, crazy good.

Rosemary Potato Brown Ale Galette

Rosemary Potato Brown Ale Galette. Vegan, healthy and insanely delicious. Perfect side dish for Thanksgiving! 

 

Rosemary Potato Brown Ale Galette. Vegan, healthy and insanely delicious. Perfect side dish for Thanksgiving!   #vegan #beer #recipe #sidedish #thanksgiving #potato

I once knew a woman who had marched on Washington with Martin Luther King. She was fascinating and captivating and no matter how many interesting stories I can tell you, she had me beat on all levels. I sat at a small formica table drinking bad coffee with a woman who was closer to my Grandmothers age than my own and she told me about praying with MLK Jr. in a tent the night before the big human rights rally. I was captivated. I looked at her hands, gripping a white paper cup and I imagined them gripping his. Facing each other, his hands tightly folded into hers, eyes closed, praying for the day to come, possibly wondering if they would both make it through alive. I felt like I was in the presence of Royalty. "One of the best things he ever said to me was to collect compliments, and disregard insults." I smiled, apparently she had picked up on the fact that I tend to disregard compliments and collect insults. "I’ll give you one, one that I hope you collect. Here it is: you get it. Most white people don’t, but you do. You get it. For as much as someone who has never been a minority can get it, you do."

To this day, it’s one of my favorites. More than Carlos Santana telling me I was pretty, or Tommy Lee saying I beautiful. It was a compliment that mattered from a woman I was intimidated by. It beat out Evan Kleiman saying my recipes are smart and even a woman I adored saying "you’re the kind of girl I hope my son marries." But all of these compliments I’m keeping. I’m saving them up and pulling them out when I feel beaten down. You should too. Collect the compliments, disregard the insults. After all, if someone wants to throw a nasty comment your way, it says more about them than it does about you.

Rosemary Potato Brown Ale Galette. Vegan, healthy and insanely delicious. Perfect side dish for Thanksgiving!   #vegan #beer #recipe #sidedish #thanksgiving #potato

 

Rosemary Potato Brown Ale Galette

Ingredients

  • ¼ cup olive oil
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh sage
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 4 lbs russet potatoes, sliced into ¼ inch slices
  • 1/3 cup brown ale

Directions

  1. Preheat oven to 400.
  2. In a small bowl stir together olive oil, rosemary, sage, salt, pepper and garlic powder. Microwave on high for 45 seconds, allow to steep for five minutes (you can also add this to a small pan and bring to a boil on the stove top).
  3. Place a layer of potatoes in an overlapping circle in the bottom on a 9-inch spring form pan.
  4. Brush potatoes circles with olive oil mixture. Add a second layer of potatoes, brushing with oil, repeat until all potatoes are used. You should have three or four layers of potatoes, each layer brushed with the herbed olive oil. Once all potatoes have been used, pour 1/3 cup brown ale gently over the top.
  5. Cover spring form pan with aluminum foil, bake at 400 for 25 minutes. Remove foil and continue to bake for an additional 30 minutes or until potatoes are fork tender.
  6. Remove from oven and preheat broiler. Place potatoes under the broiler for 3 minutes or until the top is slightly crisp and golden brown. Press down firmly on the top of the galette with a spoon or fork. Allow to cool. Remove the sides of the spring form pan, cut galette into wedges.
https://domesticfits.com/rosemary-potato-brown-ale-galette/

This recipe is crazy delicious and just so happens to be vegan. It’s a beautiful way to serve a side dish to a diverse crowd at Thangsiving. It can even be gluten free if you use GF beer and it’s relatively healthy. Want a delicious and different breakfast offering? Put an egg on it.

 

Rosemary Potato Brown Ale Galette. Vegan, healthy and insanely delicious. Perfect side dish for Thanksgiving!   #vegan #beer #recipe #sidedish #thanksgiving #potato

 

 

Want to know how I made these incredibly delicious beer battered grilled cheese bites? You’ll love them. Check them out on the Harry & David blog.

Beer Box5

Frozen Beer Soaked Watermelon


Beer Soaked Watermelonsicles

Summer beers have arrive, filling the shelves of our bottle shops with pale ambiguous summer refreshment. If you’re new to beer, these labels can be a bit confusing due to the comprehensive lack of cohesion with the title: summer ale. Some have a beautiful bitter hop bite, some have a nice malty flavor, some are mild and clean. I’m an advocate for an open mind and full beer cart, but if you’re a bit more leery and want a specific flavor profile when looking for beer, here are a few things to keep in mind.

"American" in front of any beer title (i.e. American Summer Ale, American Pale Ale…) means that beer will be hoppier than it’s non-patriotic counterparts.

Summer ales and summer release aren’t the same thing, but close. Summer release just means a beer that is only released that season, but can be any style.  Summer ales are generally a pale ale with notes of citrus, light to medium bodies, some hops but not overwhelming, but brewers are free to run wild within a very broad definition so many summer ales taste vastly different.

Saisons are made to be served in the summer, they are often mild, fruity, generally have a bit more sweetness to them and very low hops. Sometimes these are made with wheat, but not always. This is a great style to seek out if you’re new to craft beer or looking to introduce people to craft beer.

Kolsch is a mild crisp beer, it’ll give you a bit more hops than a saison, but not as much as a pale ale. It’s a great summer beer to pair with your barbaque, it’s mild enough for the watermelon and bold enough to stand up to salsa and has a great carbonation to wash down that burger.

Session IPA's are just IPA’s with a low alcohol content, letting you drink more without embarrassing yourself. You’ll still get a great bite of hops, but without becoming an intended YouTube sensation.

To booze up these watermelon cubes, I used the summer release beer Hell or High Watermelon by 21st Amendment brewery. It’s a wheat beer made with fresh watermelons, crisp and dry and perfect for summer.

It was the obvious choice.

Frozen Beer Soaked Watermelonsicles

 

Frozen Beer Soaked Watermelonsicles

Ingredients

  • 2 lbs watermelon, cut into cubes
  • 12 ounces beer (pale ale, wheat beer or IPA)

Directions

  1. Place watermelon in a bowl. Pour beer over the watermelon. Allow to sit at room temperature for 1 to 2 hours.
  2. Remove from beer, skewer with 6 inch wooden skewers.
  3. Place on a large plate, cover and freeze for 1 to 2 hours.
  4. Serve frozen.
https://domesticfits.com/beer-soaked-watermelon/

Beer Soaked Watermelonsicles 2

 

Grilled Beer Soaked Rosemary Potatoes (with a grill or without)

Grilled Beer Soaked Rosemary Potatoes 5

I’m not crazy. There is an actually practical reason to soak your potatoes in a beer brine before they hit the grill.  Potatoes are mostly water, held in by the starch. Using the water extracting powder of salt you can help remove the water and give your potatoes a crispier outside with a creamy middle while cooking.

And let’s talk about that cooking. For well over a year I’ve been taunting you with grill recipes, like grilled Beer & Buttermilk Sriracha Chicken, and Beer Marinated Steak with Porter Gorgonzola Butter, but what if you don’t have a grill? First, you should buy one, but if you can’t swing it, a grill pan is a great alternative. I went nearly two years without a grill and I used my grill pan weekly as a substitute.

Because no matter what life throws your way, there is something about grilled food and cold beer that makes it seem like all is right in the world again.

Grilled Beer Soaked Rosemary Potatoes 2

 

Grilled Beer Soaked Rosemary Potatoes

Ingredients

  • 12 ounces pale ale
  • 1 tbs kosher or sea salt
  • 2 lbs russet potatoes, sliced into ¼ inch rounds
  • 2 tbs olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp white sugar
  • 2 tsp chopped fresh rosemary

Directions

  1. In a large bowl stir together the salt and beer. Add the potato rounds and add enough water until potatoes are fully covered.
  2. Chill for at least 2 hours and up to 12.
  3. Remove from the brine and allow to dry completely on a stack of paper towels.
  4. Add the potatoes to a bowl or baking dish. Drizzle with olive oil and sprinkle with spices, toss until well coated.
  5. Preheat the grill (or a grill pan) to medium high.
  6. Place the potatoes on the grill (working in batches if necessary), until grill marks appear, about 3 minutes. Flip and continue to cook until fork tender, about 3 additional minutes.
https://domesticfits.com/grilled-beer-soaked-rosemary-potatoes/

Grilled Beer Soaked Rosemary Potatoes 4