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cooking with beer

Yogurt and Beer Marinated Chicken Skewers

 

Yogurt and Beer Marinated Chicken Skewers 2

I’ve decided that the grill is officially open. Regardless of the weather, regardless of the time constraints, regardless of the lack of Meats on Sticks occasions in my near future. The grill needs to be open. Maybe it’s the catastrophic levels of stress in my life right now, maybe it’s my severe vitamin D deficiency since leaving Southern California, or maybe the grill should never be closed at all.

There’s a therapeutic quality to the first grilled food of the season. That delicious char you’d almost forgotten about. Cooking in the great wide open with sun on your face, beer in one hand, ridiculously oversized tongs in the other. And the realization that winter has passed. It all adds up to one of the most satisfying meals of the year.

Although I am considering not closing the grill at all next winter, but I’ll report back to you once the snow hits.

Yogurt and Beer Marinated Chicken Skewers_

Yogurt and Beer Marinated Chicken Skewers

Ingredients

  • 1 cup plain Greek yogurt
  • ½ cup pale ale
  • 1 tsp dried crushed red peppers
  • 1 ½ tsp sweet smoked paprika (or 1 tsp sweet and ½ tsp smoked paprika)
  • 2 tbs tomato paste
  • 2 tsp kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 large garlic cloves, grated with a microplane
  • 2 1/4 pounds skinless boneless chicken (thighs or breast), cut into cubes
  • vegetable oil for the grill
  • 2 tbs chopped fresh parsley

Directions

  1. In a large bowl stir together the yogurt, beer, red pepper, paprika, tomato paste, salt, pepper, and garlic. Add the chicken cubes, stir until fully submerged and coated. Cover and refrigerate for at least 2 hours and up to 24.
  2. Preheat grill to medium high.
  3. Remove chicken from marinate and thread onto metal skewers (or presoaked wood skewers), discard marinade.
  4. Brush the grill with oil to prevent sticking.
  5. Grill the chicken skewers on each side until cooked through, about 5 minutes per side.
  6. Sprinkle with chopped parsley before serving, if desired.
https://domesticfits.com/yogurt-beer-marinated-chicken-skewers/

 

Yogurt and Beer Marinated Chicken Skewers 3

Chocolate Stout and Toasted Coconut Ice Cream (vegan)

Chocolate Stout and Toasted Coconut Ice Cream (vegan)

Everyone wants to feel like they have things figured out. That they have everything in it’s designated box. You’e made decisions, said decisions help you navigate the world.

And every once in a while that comfortable social constructionists gets a bit rocked. You hate country music but you find yourself sinfully signing along to Devil Went Down to Georgia and really enjoying yourself. And you watch the entire last half of Pitch Perfect when it comes on HBO and will never admit that you YouTubed the last performance three times the next days.

Which is the same reason you barely glance at the Vegetarian section of the menu at resturants. Because you’ve decided that you like meat, and that section doesn’t apply to you. And then an ice cream comes alone and it’s better than any other chocolate ice cream you’ve had and it’s vegan. Which makes you wonder about those line dancing bars you’ve avoided and the American cars you never test drove.

Because it’s just plants and beer and it’s better than the "regular" ice cream your usually drawn to. And that makes you want to explore the other things that just aren’t you. Which may be a good thing, but they don’t always end this well.

Chocolate Stout and Toasted Coconut Ice Cream (vegan)2

Chocolate Stout and Toasted Coconut Ice Cream (vegan)

Ingredients

  • 1 (13.5 fl oz) can full fat coconut milk
  • 1 cup granulated sugar *
  • 2/3 cup chocolate stout
  • ¼ cup high quality cocoa powder
  • ½ cup coconut flakes

Directions

  1. In a large sauce pan over medium high heat add the coconut milk, sugar, stout, and cocoa powder. Bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 8 minutes.
  2. Chill for at least 2 hours or until cold to the touch.
  3. Preheat oven to 350.
  4. Add coconut flakes to a baking sheet. Bake for 3 minutes, stir and continue to bake until golden brown, about 3 additional minutes.
  5. Churn in ice cream maker according to manufactures specifications until a soft serve consistency, about 15 minutes.
  6. Add to an air tight container, stir in the coconut flakes.
  7. Chill until firm, at least 2 hours.
https://domesticfits.com/chocolate-stout-toasted-coconut-ice-cream-vegan/

*While sugar is inherently vegan, some companies use processes using animal bones. If you’re concerned about it, look for a company that produces vegan sugar, like the Whole Foods 365 brand.

Beer is similar, to make sure the stout you choose is vegan check Barnivoire to make sure.

I use the KitchenAid ice cream maker and this cocoa powder for this recipe (affiliate link).

Chocolate Stout and Toasted Coconut Ice Cream (vegan)3

Miniature Coffee Stout Cinnamon Rolls

Coffee Stout Cinnamon Rolls3

No matter how great beer is in meat recipes, bread will always be it’s culinary kindred spirit. Because the heart and soul of bread and beer is the same: yeast. The beast that gives us bread, also gives us beer. A few months ago I was interviewing a brewer at an LA brewery who told me how he really feels about his job, "I don’t work for the brewery, I work for the yeast."

2014-04-06 12.46.35

It might sound intimidating, but really, nothing will work harder for you in the kitchen than yeast. It’s the most active ingredient you’ll ever work with, it becomes a cooking partner if you can just follow it’s rules and it will do more for your bread than you do.

2014-04-06 12.47.45

And there is something about watching yeast dough rise, smelling it bake in your kitchen, and tasting it fresh from the oven that just has healing powers. Just follow the simple steps: make sure the yeast hasn’t expired, make sure the temperate is correct (use a cooking thermometer), and make sure your kitchen isn’t too cold, and you’ll be fine. You’re yeast will work for you to make a gorgeous loaf.

2014-04-06 12.52.34

Then theres the beer, that has it’s own yeast, and it’s made from bread like ingredients. It’s a bread makers dream when it comes to baking the perfect batch of cinnamon rolls. You’ll get more than what you’ve worked for, and a batch of unforgettable rolls that are more than worth the effort they took. Plus you’ll be able to serve beer for breakfast, and that’s a dream all on it’s own.

Coffee Stout Cinnamon Rolls2

Miniature Coffee Stout Cinnamon Rolls

Ingredients

    For the Dough:
  • 3 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 packets rapid rise yeast
  • 1/4 cup dry milk powder
  • 4 tbs butter
  • 1/4 cup cream
  • ¾ cup coffee stout
  • 2 large egg yolk, room temperature
  • ½ tsp salt
  • For the Filling:
  • 1/2 cup butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 tbs cinnamon
  • For the Frosting:
  • 8oz cream cheese
  • ½ cup butter
  • 2 cups powdered sugar
  • ¼ cup Coffee Stout

Directions

  1. In the bowl of a stand mixer fitted with a dough hook add the flour, sugar, rapid rise yeast (do not use regular dry active yeast), and dry milk powder. Stir to combine.
  2. In a microwave safe bowl, melt the butter. Add the cream and stout, microwave for 15 seconds, test temperature and repeat until the temperature of the liquid reaches between 120 and 125 degrees.
  3. Add liquid to the mixer and stir until incorporated.
  4. Add the egg yolk and salt, mix on medium high speed until dough comes together and gathers around the blade.
  5. Place the dough in a lightly oiled large bowl, cover with plastic wrap and allow to sit in a warm room until doubled in size, 1 ½ to 2 hours.
  6. On a lightly floured surface roll out the dough to an approximately 12 inch by 16 inch rectangle.
  7. In a bowl stir together the butter, granulated sugar, brown sugar, and cinnamon.
  8. Spread the cinnamon-sugar butter evenly over the dough. Cut the dough in half, lengthwise.
  9. Starting at the long end, roll each half into a tight log.
  10. Cut each log into 1-inch rolls, place cut side up in a mini muffin tin (or tightly into a baking dish) that has been sprayed with cooking spray. Cover and allow to rise until doubled, about 45 minutes (to make ahead, the second rise can take place over 12 hours in a refrigerator. Remove from fridge and allow to come to room temperature the following day prior baking).
  11. Heat oven to 350. Bake until golden brown, about 22-25 minutes.
  12. To make the frosting, beat the softened butter and softened cream cheese until well combined and fluffy. Add the powdered sugar and mix until well combined. Add the beer and mix until light and fluffy. Spread frosting on rolls prior to serving.
https://domesticfits.com/miniature-coffee-stout-cinnamon-rolls/

Coffee Stout Cinnamon Rolls

Lime Sugared Blackberry and Coconut Pale Ale Pastry Cream Tart

Lime Sugared Blackberry and Coconut Pale Ale Pastry Cream Tart

When I was a kid I thought you grew up, picked a life and that’s were you sat. You stayed in this grown-up place, and that was it. You’d found your grown-up life and you were done.

But my grown-up life seems to go through a comprehensive metamorphosis every few years. New city, new job, new people. For a natural-born gypsy with the soul of a wanderer, this isn’t a bad thing. Experiences are satisfying and change can be cleansing.

But then there are times when it seems catastrophically difficult, even when it’s necessary. Like cleaning out road rash so the wounds of a bike crash will heal. Sometimes it’s the cleaning that hurts more than the crash. But it’s part of the process, part of the evolution, part of necessity of growth that keeps us from the stagnation that will kill our souls.

Growth, change, healing, just because it hurts doesn’t mean it isn’t the right path. Keep moving forward, keep breathing, know that it isn’t selfish to fight for your own happiness. Know that it’s hard because it’s worth it.

These are the days I bake. The days I cover fruit in sugar. The days I open a beer, grab a friend and take stock of the things I’m truly grateful for. Because no matter what is on the the hard list, the good list can always be longer.

Lime Sugared Blackberry and Coconut Pale Ale Pastry Cream Tart4

Lime Sugared Blackberry and Coconut Pale Ale Pastry Cream Tart

Ingredients

    For the Tart Crust:
  • 1 ½ cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • ½ cup unsalted butter, cut into cubes
  • 1 egg yolk
  • ¼ cup ice cold beer
  • 1 tsp. vanilla extract
  • For the Coconut Pastry Cream:
  • 1 cups whole milk
  • 1 cup heavy cream
  • 1 cup full fat coconut milk
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 1/3 cup Saison beer (or Hefeweizen)
  • 1 ¼ cups granulated sugar
  • 3 tablespoons cornstarch
  • For the Blackberries:
  • 1 lbs black berries
  • ½ cup granulated sugar
  • Zest from one large lime (about 2 tbs)

Directions

  1. Add ¾ cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter and egg yolk, process until well combined and dough gathers around the blade.
  2. Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
  3. Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft.
  4. Lay a long sheets of plastic wrap on a flat surface.
  5. Place the dough onto the plastic wrap, form into flat disks.
  6. Wrap disk tightly in plastic wrap, chill for 1 hour and up to 3 days.
  7. Preheat the oven to 350.
  8. Roll the tart dough into an even circle on a lightly floured surface. Line a tart pan with the crust. Prick bottom of the tart with a fork several times, adding pie weights if desired.
  9. Bake at 350 until lightly golden brown, about 15-18 minutes. Allow to cool.
  10. In a sauce pan off heat add the milk, cream, coconut milk, vanilla, egg yolks, Saison, sugar and cornstarch, whisk until well combined. Add to medium heat, whisk until thickened, about 10 minutes.
  11. Pour pastry cream into crust. Chill until set and cooled, about 3 hours.
  12. Add the sugar and lime zest to a food processor, process until all the lime oils and sugars have been well combined, about 3 minutes (this can be done days or even weeks in advance, keep in an air tight container until ready to use.)
  13. Just prior to serving, add the blackberries to a bowl, pour the sugar over the berries, toss until well well coated.
  14. Top tart with the berries prior to serving.
https://domesticfits.com/lime-sugared-blackberry-coconut-pale-ale-pastry-cream-tart/

Lime Sugared Blackberry and Coconut Pale Ale Pastry Cream Tart2

Salted Beer Caramel Topped Blondies

Salted Beer Caramel Topped Blondies_

I was in a port town in Greece, waiting for a boat to take me back to Italy, when I decided to spend the last bit of money I had with me on Baklava. This was the moment I realized how important food had become to me. I had just spent my last year of college working three jobs in order to save enough money to buy a plane ticket to Europe and hope that my Europe On A Shoestring guide book would get me through the trip with enough money leftover to make my first student loan payment when I got home. Like any great obsession, there is very little choice in the matter. It either grabs you or it doesn’t, and it often isn’t until it’s too late that you see that the shark has your leg.

A side effect of this affliction is an extraordinary fixations that it creates. Sometimes it’s a dish. Sometimes it’s an ingredient. Sometimes its a cooking method.

I have in no way been saved from these fixations. It’s gnocchi, and goat cheese, and roasted chicken, and the perfect dinner rolls, and caramel, and so many more.

I started making caramel a few years ago, it’s simple. You just need a candy thermometer and the patience not to walk away, since that will always be the moment the sugar burns. Caramel has become an obsession, what I can put in it, or on it, or with it, or how many times I can make it during Christmas before people start to roll their eyes.

Don’t leave me alone with sugar and a pot. You never know what you’ll come back too, but it’ll probably be a dark amber color and taste like beer.

Salted Beer Caramel Topped Blondies 2

 

Salted Beer Caramel Topped Blondies

Ingredients

    For the Blondies Layer:
  • ½ cup butter
  • 1 cup brown sugar
  • 1 egg plus 1 yolk
  • 1 ½ tsp vanilla extract
  • 2 tbs stout beer
  • 1 ¼ cup bread flour
  • 1 tsp salt
  • For the Caramel Layer
  • 1 cup butter
  • 1 cup brown sugar
  • ¼ cup white sugar
  • ½ cup light corn syrup
  • ¼ cup heavy cream
  • ¼ cup stout plus 1 tbs, divided
  • 2 tsp Maldon sea salt

Directions

  1. Preheat oven to 350.
  2. Make the Blondies layer: In the bowl of a stand mixer with a whisk attachment add the 1/2 cup butter and 1 cup brown sugar, beat on high until well combined.
  3. Add the egg, yolk and vanilla extract, mix until well combined, light and fluffy.
  4. Add 2 tablespoons stout, stir until combined.
  5. Sprinkle the flour and salt over the butter mixture, stir until combined.
  6. Spread evenly into a greased 8X8 baking pan.
  7. Bake at 350 for 22-25 minutes or until the top is golden brown. Allow to cool completely.
  8. In a pot over high heat add the butter, brown sugar, white sugar, corn syrup, heavy cream and ¼ cup stout. Stir until the butter has melted and the sugar has dissolved.
  9. Allow to boil until a dark caramel color and reached 248 degrees on a candy thermometer, about 8 minutes. Remove from heat, stir in the remaining 1 tablespoons beer. Allow to cool for ten minutes.
  10. Pour caramel over the blondies layer, chill until set, about 3 hours. Sprinkle with sea salt just before serving.
https://domesticfits.com/salted-beer-caramel-topped-blondies/

 

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema3I’m still in shock.

A few days ago I was given word that I’m a finalist for a Saveur award for BEST Original Recipes. Best on the entire internet and in the entire world. Out of the millions of food blogs out there and out of the 30,000 they considered, they chose The Beeroness as one of the six best.

SAV_Best Food Blog Award_FINALIST_2014

 I’d love to tell you that I feel justified, or vindicated. But really, I feel humbled. I feel honored. I even feel a little overwhelmed.

I want you to like what I’m doing. I want you to make my recipes for your family, I want them to become your recipes, for these recipes to be a great excuse to explore craft beer. But I never really needed it to be more than that, more than just me and you making some beer food and sharing it over a few pints.

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema2

 

And the Saveur goes and makes me want this too. I want to win it, for us, for the love of beer food.

So take a second and vote for The Beeroness for the Best Original Recipes

Because beer food really is the best.

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema

 

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema

Ingredients

    For the Polenta:
  • 2 cups chicken broth
  • 1 cup water
  • 1 cup Saison beer
  • 1 cup dry polenta (corn grits)
  • 3 tbs butter
  • 3 wt oz smoked gouda, shredded
  • Salt and pepper
  • For the Shrimp:
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp red chili flake
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • 1 lb raw shrimp, peeled and deveined
  • 2 tbs butter
  • 3 clives garlic, minced
  • ½ cup saison beer
  • For the Crema:
  • ½ cup Mexican crema
  • 2 tbs fresh lime juice
  • 1 avocado, sliced

Directions

  1. Heat the chicken broth, water and beer in a pot over medium heat. Add the polenta and cook over a low simmer, stirring occasionally, until creamy. About 30 minutes. Stir in the butter and cheese, add salt and pepper to taste.
  2. While the polenta is cooking, make the shrimp.
  3. In a small bowl stir together the chili powder, garlic powder, onion powder, red chili flavors, smoked paprika and salt, set aside.
  4. Melt the 2 tablespoons of butter in a skillet over medium high heat. Add the garlic and stir until fragrant, about 30 seconds. Stir in the beer.
  5. Add the shrimp, sprinkle with seasonings.
  6. Cook the shrimp until pink, remove from heat.
  7. In a small bowl stir together the crema and lime.
  8. Plate the polenta, top with shrimp and avocado slices, drizzle with crema.
https://domesticfits.com/spicy-beer-shrimp-smokey-creamy-saison-polenta-lime-crema/

I use Bob’s Red Mill Polenta (affiliate link), it’s non-GMO, organic, very consistent and really high quality.

 

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema4

Brown Ale Farro Risotto with Roasted Mushrooms

Brown Ale Farro Risotto with Roasted Mushrooms

 There is one thing I can’t stop doing every time I travel.

And not just when I get to leave the country, but even when I just leave the state. I just need to wander around a market. A locals only place, stocked with whatever people who live in the neighboring streets like to eat. Once while in Costa Rica, in a small and run down town, I found myself in a small market that had just lost all power.

Farro Beer Risotto with Roasted Wild Mushrooms3

"It happens," the shop owner told me, "We just stay open, hope the light from the door can reach to the back." I made a mental note not to buy any thing perishable, but did leave with 3 bags of coffee and an unidentifiably spice that I later used on roasted vegetables.

Sometimes these little adventures just bring me back to an ingredient that I forgot that I loved. My recent trip to a local market in a neighborhood heavily populated with Italian imigrants lead me to buy a bag of farro. I love this little grain, much more than rice, much more than quinoa and I can’t understand why it isn’t used more often. It doesn’t get mushy the way that rice can, it has a nice almost chewy texture, tons of those vitamins/protein/ health benefits that people seem to like, and much more flavor than other trendy grains.

Plus it cooks up really well with beer. Which means it wins.

Brown Ale Farro Risotto with Roasted Mushrooms

 

Brown Ale Farro Risotto with Roasted Mushrooms

Yield: 4 entre sized portions, 8 side dish portions

Ingredients

    For the Risotto:
  • 2 cups (15 wt oz) faro
  • 6 cups low sodium chicken (or vegetable) broth
  • 3 tbs olive oil
  • ½ white onion, chopped
  • 3 cloves garlic, minced
  • 3 tbs unsalted butter, divided
  • 1 cup, plus ¼ cup brown ale, divided
  • ¼ cup heavy cream
  • 2 wt oz (about ¾ cup) fresh grated parmesan cheese
  • For the Mushrooms:
  • 8 wt oz assorted wild mushrooms
  • 3 tbs olive oil
  • ½ tsp sea salt
  • 1/2 tsp pepper

Directions

  1. Add farro to a large bowl. Cover with luke warm water, let stand for 30 minutes to 1 hour. Drain well.
  2. Preheat oven to 425. Line a baking sheet with aluminum foil. Add the mushrooms, drizzle with olive oil, salt and pepper. Toss until well coated. Roast for 15 minutes, stir and roast for an additional ten minutes. Drain the liquid off the mushrooms, set mushrooms aside.
  3. Place the chicken broth in a saucepan and bring to a low simmer, keeping to warm, but not boiling.
  4. In a separate pot, heat the 3 tbs olive oil over medium heat. Add the onions and cook until softened, but don’t allow to brown. Add the garlic and cook until you can smell it, about 20 seconds
  5. Stir in the faro and 3 tablespoons butter, cooking until the farro is completely coated with butter and it smells slightly nutty, don’t allow to brown. About 2 minutes.
  6. Add 1 cup of the brown ale and cook until the pan begins to dry, stirring frequently. About 6 minutes.
  7. Add about ½ cup of broth into the farro. Stir frequently until the farro is almost dry, and then add another ½ cup and repeat until the farro is cooked. This process should take about 30 minutes. Don’t leave the risotto while it’s cooking, the farro on the bottom of the pan burns easily. (if you run out of broth, just use hot water the same way you would broth)
  8. Once your risotto is cooked through (taste it to verify that the farro is cooked and not crunchy), turn heat to low and add the cheese, cream, remaining 3 tablespoons butter and ¼ cup brown ale and salt and pepper to taste. Stir in the roasted mushrooms just prior to serving.
https://domesticfits.com/brown-ale-farro-risotto-roasted-mushrooms/

Brown Ale Farro Risotto with Roasted Mushrooms

New York Beer Crumb Cake Muffins

New York Crumb Cake Beer Muffins_

A few years ago I’d had this unfortunate idea that a red eye from LAX to JFK was a great plan. I boarded a plane around 10pm in Los Angeles, alongside a 747 full of business travelers headed for jittery East Coast morning meetings.

It wasn’t so much that I irrationally figured that I could sleep on the plane, but I illogically decided that if I don’t really sleep well anyway, I might was well be not sleeping well on an airplane. When I arrived in New York 6 hours plus time change later, I hadn’t slept for a second. Although the decision to watch The Lovely Bones just after take off probably contributed to my lack of drowsiness.

By the time a subway ride and then a cab deposited me in Chelsea I was tired to catastrophic levels. Which, in the land of most girls means borderline weepy and slightly irrational. Finding out my hotel wasn’t ready for check in and realizing that my only option for sleep was cuddling up with the homeless man near the stairwell, I decided coffee was a necessity. And by necessity I quite literally mean as a route to avoid either crying hysterically or falling asleep on top of a man who smells like hot dogs and old cheese.

I stumbled into a coffee shop and begged for coffee. "Anything else?" The husky Brooklyn dweller spat at me from behind the counter.

"Umm, I…need…uh…the…" I did manage to point at a crumb cake.

"You want duh cake? Fuh breakfast?" Thank god it was just judgmental an rhetorical, he didn’t expect and answer and I couldn’t have given an intelligible one. He thrust it towards me with the coffee. I sat down at the counter, my bag still over my shoulder and started to devour it all. He smiled, one hand on his apron covered hip, "Not bad, huh?"

I nodded, words were still hours away from me.

New York Beer Crumb Cake Muffins

Ingredients

    For the Cake:
  • 1 ¼ cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • ½ cup pale ale (or wheat beer)
  • 1 tsp pure vanilla extract
  • 3 tbs vegetable oil
  • For the topping:
  • 1 ¼ cups flour
  • ½ cup packed light-brown sugar
  • ½ teaspoons ground cinnamon
  • ½ cup unsalted butter, melted
  • Powdered sugar for dusting

Directions

  1. Preheat oven to 325
  2. Line a 12 cup muffin tin with muffin papers.
  3. Stir together 1 ¼ cups flour, granulated sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the egg, beer, vanilla and vegetable oil. Stir the wet ingredients into the dry ingredients, batter will be thick.
  4. Add batter to muffin tins, about ½ way full.
  5. Combine the remaining 1 ¼ cups flour, brown sugar, and cinnamon in a bowl. Drizzle with melted butter, stir together until crumbs form.
  6. Add the crumbs onto the top of the muffin batter until cups are slightly mounded.
  7. Bake at 325 for 32-36 minutes or until the top crumbs have just started to turn golden brown. Allow to cool to room temperature, chill until ready to serve. Dust with confectioners sugar prior to serving.
https://domesticfits.com/new-york-beer-crumb-cake-muffins/

New York Crumb Cake Beer Muffins 2

Irish Red Ale Butternut Squash Soup with Goat Cheese and Pomegranate

Irish Red Ale Butternut Squash Soup with Goat Cheese and Pomegranate

When you write a cookbook, you fall in love with some of the recipe. You don’t love them all the same, you don’t even remember them all the same. Recipes aren’t like children, you’re completely allowed to have favorites.

When I wrote The Craft Beer Cookbook (affiliate link), there were a few recipes I immediately feel love with, like Hefeweizen Brioche Pull Apart Bread (page 82), and the Porter Osso Buco (page129), and Amber Ale Carrot Cake with Mascarpone & Beer Spiked Cream Cheese Frosting (page 179) and a few I added because I was already in love with them, like the Beer Pecan Cinnamon Rolls (SO GOOD! page 26) and this soup.

craft beer cook

This was a soup that I’d been making for years, with and without beer. Gleefully sprinkling the bowls with two of my culinary guilty pelasures: goat cheese and pomegranate seeds. Adding in the hop bitterness of an Irish red ale gave a great balance to the creamy decadence.

Now that we are around the corner from Saint Patricks day, I’m sharing this recipe with you. It’s a new way to celebrate the Irish, and a vegetarian friendly one at that (if that’s your thing). After all, corned beef isn’t even a tradition in Ireland. But beer always is.

Irish Red Ale Butternut Squash Soup with Goat Cheese and Pomegranate

Ingredients

  • 1 (3.5 to 4 lb) butternut squash
  • 1 head garlic
  • 6 tbs olive oil, divided
  • 2 shallots, sliced
  • 2 ½ cups vegetable broth
  • 1 cup red ale
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ tsp turmeric
  • pinch cayenne
  • ½ cup cream
  • 3 ounces goat cheese
  • ½ cup pomegranate seeds

Directions

  1. Preheat oven to 400.
  2. Cut the squash down the middle lengthwise, scoop out and discard the seeds. Place cut side up on a baking sheet, drizzle with 2 tbs olive oil.
  3. Rub most of the white papery skin off the garlic head. Cut the tip off the head of garlic, exposing the cloves. Place garlic on a small square of aluminum foil. Drizzle with 1 tbs olive oil, fold aluminum foil up over the garlic to form a tight packet. Place garlic on baking sheet with the squash.
  4. Place baking sheet in the oven for 30 minutes. Remove the garlic and allow to cool. Continue to roast the squash until fork tender, about an addition 20-30 minutes (total of about 1 hour). Remove from oven and allow to cool enough to handle. Gently scoop out the flesh (should be between 4 and 4 1/2 cups).
  5. In a pot over medium heat, add the remaining 3 tbs olive oil and the shallots. Allow to cook, stirring occasionally, until the shallots have caramelized, about 15 to 20 minutes (do not cook at too high heat or the shallots will burn). Add the broth and the beer and bring to a gentle simmer. Add the roasted squash, add the soft garlic cloves (discard the rest of the head) and stir until well combined.
  6. Use an immersion blender to puree until smooth (you can also work in batches to puree in a food processor or blender). Add the salt, pepper, turmeric, cayenne and cream, allow to simmer for 10 minutes.
  7. Ladle into serving bowls, garnish with goat cheese and pomegranate.
https://domesticfits.com/irish-red-ale-butternut-squash-bisque-goat-cheese-pomegranate/

You can buy The Craft Beer Cookbook at cookbookBarnes & Noble and Urban Outfitters.

Irish Red Ale Butternut Squash Soup with Goat Cheese and Pomegranate

Beer Marshmallows with Chocolate Mint Beer Sauce

Beer Marshmallows with Mint Chocolate Stout Sauce

I told you last year that I wouldn’t further assault you with tales of my trip to Ireland for Saint Patrick’s day, until it was close to Saint Patrick’s Day.

Beer Marshmallows with Mint Chocolate Stout Sauce2

But here we are, just a week away. So I’ll force another story of Ireland down your throat. But I made you some beer marshmallows so I hope we can call it even.

The night after I arrived in Dublin, still jet-lagged and a bit shaky, I found myself at a table in the back of an old Irish pub with a couple of Irish farmers in their early twenties. A scrawny, fair-haired, Irish boy, who admitted that he’d never left the mossy soil of Mother Ireland, asked me about life in the famed Los Angeles. "So…you’ve, like, met famous people. Like movie stars? and people in bands?"

Beer Marshmallows with Mint Chocolate Stout Sauce3I said that I had. Just part of living in LA and having friends who work in music. It wasn’t a big deal. His eyes widened, he bought the next round and pressed me for details, "WHO HAVE YOU MET?!"

I was felt slightly pushed back and delved into the database of my past celebrity meetings. I wasn’t sure who he’d like to hear about so I started to go with my favorites, "Ummm. I met James Brown once. He told me I was pretty and did a spin for me."

He was confused. "Who’s that? Who else have you met? Do you know Madonna"

"No. But I did go to Elton Johns birthday party. It was small, only a handful of people but I was too nervous to talk to him. But I did spend the night talking with-"

"Let me cut to the chase." He turned serious, he wanted to get right to the information he was looking for, "I want to know if you’ve met THE GUY."

I was blank. Who was the GUY? Which guy?

Beer Marshmallows with Mint Chocolate Stout Sauce4

 

"You know!" The dozen Guinnesses he’d had since he’d left the sheep farm were starting to settle into his demeanor.

"I really don’t know. Who’s THE GUY in Hollywood?" I was more curious than confused.

Exasperated he finally spit it out, "EDDIE MURPHY!"

"Oh. No." If I’d had one million guesses I wouldn’t have pulled that name, "I haven’t met him."

"That’s too bad. But you know, he lives in LA. So, you might. Right? At some point, like at Starbucks or something?"

"Ummm, yeah. I guess there’s still hope."

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But, sadly I did leave LA  never having met Eddie Murphy. So unless he’s a Seahawks fan, we may never meet. But I do suspect that if he’s a beer drinker, he might like beer marshmallows. With stout chocolate sauce. And if he doesn’t, then it’s probably a good thing we never met.

Beer Marshmallows with Mint Chocolate Stout Sauce6

 

Beer Marshmallows with Chocolate Mint Beer Sauce

Ingredients

    For The Marshmallows
  • Powdered sugar
  • 3 ½ envelopes unflavored gelatin (such as Knox)
  • 1 cup beer (flat and cold)*
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • 2 large egg whites
  • ½ tsp salt
  • 3 tsp vanilla extract
  • For the Chocolate Sauce
  • 10 wt oz dark mint chocolate (I used Green & Blacks)
  • 1/3 cup chocolate stout

Directions

  1. Grease a 9x13 baking pan, sprinkle with powdered sugar until well coated, set aside.
  2. In the bowl of a stand mixer add ½ cup cold flat beer. Sprinkle with gelatin. Allow to stand while the sugar is being prepared.
  3. In a large saucepan (mixture will bubble up considerably) over medium heat, add the remaining ½ cup beer, sugar and corn syrup. Stir until the sugar has dissolved.
  4. Raise heat to high and allow to boil until the mixture reads 240F on a candy thermometer (about 6-8 minutes).
  5. Once the temperature has been reached, turn off heat.
  6. Turn the mixer on low and slowly pour the hot sugar mixture into the gelatin. Once all the sugar has been added turn the mixer on high until light and fluffy and tripled in volume, about 6 minutes.
  7. While the mixer is running, prepare the egg whites. Add the egg whites to a bowl with the salt. Beat on high with a hand mixer until stiff peaks form.
  8. Gently fold the egg whites and vanilla extract into the stand mixer ingredients until just combined.
  9. Pour the marshmallows into the prepared pan. Sprinkle with powdered sugar. Allow to set at room temperature until set, about 2 hours. Remove from pan, cut into squares.
  10. To make the chocolate sauce, add all chocolate sauce ingredients to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted.
  11. Dip the marshmallows into the chocolate, remove with a fork, set on wax paper until set. Or just pour it on in a ridiculous but photogenic stream to make a delicious mess.

Notes

*The beer in these marshmallows can be very present. Pick a beer you like. Try to avoid really high hop beers, they can get really bitter. If you want a low beer flavor, pick a pilsner, pale lager, or wheat beer. You can also use a malty belgian or a brown ale. If you LOVE hops, you can use an IPA but take note that the beer bitterness will be very present.

https://domesticfits.com/beer-marshmallows-chocolate-mint-beer-sauce/

 

Molasses Stout Glazed Salmon with Herb IPA Mashed Potatoes

Molasses Stout Glazed Salmon with Herb IPA Mashed Potatoes2

No matter how often you move, there are things that you forget. Every time. You forget that you won’t know which drawer to put Sharpie markers and batteries in (they always end up in the same drawer), you’ll turn to grab the knife from where is "used to be," you won’t know where the Target is, or where to take your dry cleaning, or where to buy the best prosciutto and you can forget about that guy who offered to sharpen your knives for free if you bring him cookies THAT guy doesn’t exist in your new land.

I have a gypsy soul, I’ve never missed my own bed, I don’t have the home sick gene, I’m never nervous about new roads or new words or new food. I look forward to building a new database of people and place. But there is a learning curve with a new place. Things I didn’t know that I didn’t know. I’ve had to adapt to a new climate, one that was not 80 degrees on Christmas, and involves a near wardrobe change when I need to run out to the car to grab the beer I left in the back.

But the upside is that beer would have been overly warm in my old land, in this place, it was the perfect 43 degrees and ready to drink.

Now I just need to find a guy to trade knife sharpening for baked goods and I’ll be half way there.

Molasses Stout Glazed Salmon with Herb IPA Mashed Potatoes

Ingredients

    For The Potatoes
  • 2 lbs russet potatoes, peeled and chopped
  • 6 tbs unsalted butter
  • 1/3 cup sour cream
  • 1 tsp salt
  • ½ tsp sage, minced
  • ½ tsp thyme. minced
  • ½ tsp rosemary, minced
  • 3 tbs IPA beer
  • For the Salmon
  • 1 tbs olive oil
  • ¼ cup shallots
  • 2 tbs soy sauce
  • 1/3 cup stout
  • 2 tbs molasses (not blackstrap)
  • ¼ tsp smoked paprika
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • 4 (4-6 ounce) Salmon fillets

Directions

    To Make the Potatoes:
  1. Add the potatoes to a pot of lightly salted boiling water. Allow to boil until fork tender. Drain and return to pot.
  2. Add the remaining potato ingredients, stir and mash with a potato masher until well combined.
  3. To Make The Salmon:
  4. Preheat oven broiler.
  5. Add the oil to a pot over medium high heat until hot but not smoking.
  6. Add the shallots, cook until softened and slightly browned, about 3 minutes.
  7. Add the soy, stout, molasses, smoked paprika,onion powder and chili powder. Bring to a boil, stirring occasionally until slightly thickened, about 6 minutes.
  8. Line a baking sheet with aluminum foil. Spray lightly with cooking spray (or drizzle with vegetable oil.
  9. Place salmon on the foil, skin side down.
  10. Brush liberally with glaze.
  11. Broil for 3 minutes, re-brush with glaze, and place under the broiler for 3 more minutes. Repeat (re-brushing and broiling) until the salmon is cooked through and flakes easily with a fork.
  12. Serve over potatoes.
https://domesticfits.com/molasses-stout-glazed-salmon-herb-ipa-mashed-potatoes/

Molasses Stout Glazed Salmon with Herb IPA Mashed Potatoes_

Stout Soaked Mushrooms and Herbed Goat Cheese Crostinis

LA to SEA

Photos from my Instagram account 

I made it.

From LA to Seattle, up Highway 1. Past fat lazy seals, miles of winding coastlines, epic Redwoods, and into an unusually sunny Seattle. Although the sun has now given way to the typical rain, it’s somehow comforting.

Although figuring out how to wield a camera in low light has been a bit challenging.

Stout Soaked Mushroom & Herbed Goat Cheese Crostini

But the food isn’t. This part of the word has gorgeous produce, fantastic seafood, incredible beer. I’m starting to get familiar with the Northwest breweries and the beautiful beer that I’m now so close to. If you know of a local brewery I should go to, please, I’m all ears.

Stout Soaked Mushroom & Herbed Goat Cheese Crostini4

As I unpack the boxes, rely heavily on my navigation to get around, figure out what local stations to set my car radio to,  and try to amend my ill-equipped wardrobe (warm socks?? I need new socks?), I’m excited to be here. My Gypsy Soul gets to wander a new city.

Stout Soaked Mushroom & Herbed Goat Cheese Crostini3

Stout Soaked Mushrooms and Herbed Goat Cheese Crostinis

Ingredients

  • 1 wt oz (1 ½ cups) assorted dried mushrooms (I used Porcini, Shiitake & Chanterelle)
  • 12 ounces stout beer
  • 1 tbs olive oil
  • 2 tbs unsalted butter
  • ¼ cup chopped shallots
  • ½ tsp kosher or sea salt
  • ½ tsp black pepper
  • 1 baguette (sourdough or French)
  • 4 ounces chevre goat cheese, softened
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh sage
  • 1 tsp chopped fresh rosemary

Directions

  1. Put the mushrooms in a small bowl or jar. Cover with the stout beer. Leave at room temperature for at least 30 minutes and up to 2 hours or until the mushrooms are soft and have reconstituted.
  2. Drain the mushrooms and rinse well to remove any residual grit.
  3. Slice the mushrooms into thin slices (unless mushrooms were pre sliced).
  4. In a pan over medium high heat melt the butter with the olive oil.
  5. Add the shallots and cook until softened and starting to brown, about 5 minutes.
  6. Add the mushrooms to the pan, sprinkle with salt and pepper, cook until most of the oil and butter has been absorbed, about 5 minutes.
  7. Preheat the boiler on the oven.
  8. Slice the baguette into 18-24 slices.
  9. Place the slices on a baking sheet. Place until the broiler until golden brown, about 2 minutes, flip over and place under the broiler until golden brown the opposite side.
  10. In a small bowl stir together the goat cheese, thyme, sage and rosemary.
  11. Spread each slice with goat cheese, top with mushrooms.
  12. Serve immediately.
https://domesticfits.com/stout-soaked-mushrooms-herbed-goat-cheese-crostinis/

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Hello Seattle + Spicy Steamed Mussels in Beer

 

Photos in this post were taken in Seattle with vintage Polaroid cameras by my  incredibly talented sister Kim van Groos 

Check out her Flickr, it’s very impressive.  

Space Needle Kim vanGroos Polaroid

I told you last week that I’m in the process of saying goodbye to Los Angeles. A process made easier by the fact that it will end with a move to Seattle, a city that I’ve loved for years. A city with a vibrant love for food, people who are aware and grateful, plus a craft beer scene that is one of the best in the world.

Colorful Grass Kim vanGroos Polaroid

I’ll get to discover a new city, fall in love with the local beer, cook with the incredible produce. I’ll also be near my sister who took all these photos, as well as my other sister who almost died with me in Morocco. I’ll be around the world’s best hops and the country’s best seafood. The idea of wandering around a new city, losing myself in the streets and the strangers is incredibly exciting. Especially a city like Seattle that has so much to offer.

Pikes Place Kim vanGroos Polaroid

I’m not limiting my explorations to Seattle. The entire Pacific Northwest, from Medford to Bellingham, has an incredible craft beer scene that I can’t wait to explore. The beer, the people, the pubs and the events, I plan to jump in with both feet, grab a pint, and become a part of what’s happening up North.

I want to share it all with you. Not just on the blog, but also on Instagram and Twitter. I want you to see the beer I find, the salmon I catch, the people I meet, the butcher shops, the breweries, the farmers markets, the coast and everything else that’s waiting for me up there.

Glare Kim vanGroos Polaroid

As I pack the boxes and say goodbye to Los Angeles, I wanted to make something that has a bit of Seattle in it, a reminder of what I have to look forward to.

Seafood and beer it is. Can’t wait to dig in.

Spicy Steamed Mussels In Beer

I start my trek North in two weeks. Join me, it’s going to be a big move and a big adventure. I’d love to have you along for the ride.

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Spicy Steamed Mussels in Beer

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 2 entre portions, or 4 appetizer portions

Ingredients

  • 4 strips thick cut bacon
  • 1 cup diced white onion
  • 4 tbs unsalted butter
  • 5 cloves garlic, minced
  • 1 lbs diced tomatoes (about 2 large)
  • 1 jalapeno, sliced
  • 1 tbs red pepper flakes
  • ½ cup pale ale
  • 1 lime, juiced
  • 1 ½ lbs black mussels, cleaned and de-bearded
  • ¼ cup green onions, diced
  • Bread for serving

Directions

  1. In a large pot or deep skillet cook the bacon over medium high heat. Remove the bacon from pot, chop and set aside. Pour off about half of the bacon grease, leaving about 1 tablespoon still in the pan.
  2. Add the butter and cook until melted.
  3. Add the onions, cook until slightly browned.
  4. Stir in the garlic, then add the tomatoes, jalapenos, red pepper flakes, beer, lime juice and chopped bacon. Bring to a low simmer.
  5. Add the mussels, cover and allow to cook until mussels have opened, about 5 minutes.
  6. Discard any that didn’t open. Sprinkle the green onions over the pan.
  7. Serve with crusty bread.
https://domesticfits.com/hello-seattle-spicy-steamed-mussels-beer/

Adapted from Epicurious

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Beer Soaked Oven Fries

Beer Soaked Oven Fries

People have irrational culinary fears, I get it. Some people avoid recipes using yeast like they are circus clowns in a dark alley. Some people can’t wrap their brains around the idea of plunging food into hot oil without a spotter. I have an irrational fear of mall Santas so I get it, there are just some things we tend to avoid.

Although I assure you, you’d be just fine if you wanted to fry these suckers in hot oil. I also assure you that if you bought a deep fryer your football parties will never be the same. But if you aren’t there yet, I get it.

I spent most of the summer cooking everything I ate on my backyard grill, taunting the grill-less into Sad Face reactions. One of my go-to sides was grilled french fries. I cut them large enough as not to slip through the grates and I learned that soaking them in a salt brine gave you that creamy middle and crispy outside that you really want in your french fries.

Now that most the grills in America are covered in the unsavory film of winter, I’ve switched to the oven method. The salt water soak is still the way to go when you want that creamy/crispy combo, and letting the baking sheet heat up in the oven will give you more of that golden brown outside that you’d get from that scary vat of hot oil.

Although I do promise that if you do decide to deep fry your potatoes, you’ll be fine. It’s not that scary, not like, say a grown man in a red suit that lurks near a Hollister.

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Beer Soaked Oven Fries

Ingredients

  • 1.5 lbs russet potatoes
  • 12 ounces pale ale
  • 1 tbs kosher salt
  • water
  • ¼ cup canola oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp sugar

Directions

  1. Cut the potatoes into ½ inch strips.
  2. In a large bowl add the beer and 1 tbs kosher salt. Add the potatoes to the beer, add just enough water that the potatoes are fully submerged, about 1 to 2 cups.
  3. Cover and chill for at least 3 hours and up to 12.
  4. Move the oven rack to the top 1/3 of the oven, place a rimed metal baking sheet on the rack. Preheat oven to 425.
  5. Drain the potatoes and rinse well. Place on a stack of paper towels and pat dry. Add to a large bowl, drizzle with canola oil. Sprinkle with garlic powder, onion powder, paprika, sea salt, black pepper and sugar. Toss until well coated.
  6. Pour the potatoes onto the baking sheet in an even layer.
  7. Bake for 20 minutes. Turn with a spatula and bake until golden brown, an additional 15-20 minutes.
https://domesticfits.com/beer-soaked-oven-fries/

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Tomato Herb and Beer Poached Cod with Caramelized Fennel

Tomato Herb and Beer Poached Cod with Caramelized Fennel_

I started this adventure masked as a blog just over two years ago. I decided when I first hit publish that this wasn’t a "let’s see how this goes" endeavor. This is was a full force, every piece of my life, both feet, all chips on the table undertaking. I was all in.

My stack of "I Need To Figure This Stuff Out" was much larger than my "I’ve Got This" pile and the more I fought towards the goals I set, the larger that first stack got. Lucky for me, my reaction to "You can’t do that" has always been, "You watch me." And somewhere along the road I stop hearing people say "no" to me and started to hear them say "Someday I’ll wish I’d said yes to you."

I guess it’s working, and I have a few gold stars to show for it. The first printing of my book,  The Craft Beer Cookbook (affiliate link), sold out in less than three months, I’m a regular beer expert on a radio show, I have people from all over the world share photos of the dishes they have made from my site with me over Facebook and Twitter (I LOVE this, keep doing it, highlight of my day), and in the past year I’ve been interviewed by dozens of magazines all over the world. I’m humbled by this in an enormous way, that what I’ve worked nights, weekends, poured so much time and money into is being realized. That I’m able to do this, share this love with you, and find a place in craft beer.

A few days ago an interview I did with the print magazine Imbibe hit newsstands. I stood in Barnes & Noble, trying really hard not grab the guy perusing motorcycle magazine standing next to me and yell, "THAT’S ME!" and shove page 21 in his face. I refrained.

So I’m doing it to you instead, I’m shoving page 21 in your face and yelling. But to you, I’m yelling "Thank you."

Beeroness in Imbibe_

Tomato Herb and Beer Poached Cod with Caramelized Fennel

Ingredients

  • 2 tbs olive oil
  • 1 fennel bulb, sliced into ¼ inch slices
  • 3 cloves garlic, mined
  • 1 cup white ale (or wheat beer)
  • 28 wt oz crushed tomatoes
  • 1 tsp crushed red peppers
  • ½ tsp smoked paprika
  • 1 tbs chopped fresh basil (or 1 tsp dried basil)
  • 1 tsp chopped fresh tarragon
  • ½ tsp salt
  • 4 cod fillets (4-5 ounces each)
  • Rice, potatoes or pasta for serving

Directions

  1. Heat the olive oil in a saucepan over medium heat. Add the fennel slices and cook until caramelized on each side, about 8 minutes. Add the garlic, stir for about 30 seconds. Add the white ale, scraping to deglaze the pot.
  2. Add the crushed tomatoes, red peppers, paprika, basil. tarragon and salt, bring to a low simmer.
  3. Add the cod fillets, pushing gently to submerge.
  4. Simmer until cod is cooked through and flakes easily with a fork, about 8 minutes (Note: do not boil or fish will become tough, keep tomato sauce at a low simmer).
  5. Using a slotted spoon, remove cod from the pot, add to a serving platter.
  6. Bring the tomato mixture to a strong simmer and cook, stirring occasionally, until thickened and reduced about 10 minutes.
  7. Plate the cod, top with tomato mixture.
https://domesticfits.com/tomato-herb-beer-poached-cod-caramelized-fennel/

Tomato Herb and Beer Poached Cod with Caramelized Fennel 3

Chocolate Stout Shortbread Cookies

 

Chocolate Stout Shortbread Cookies3

I need to start a petition.

To change the usually paring of Milk and Cookies to Beer and Cookies. First of all, it’s just a better idea. If you want to lure friends over, "Hey I’ve got beer and cookies" will go over much better than the alternative. Second, milk is gross. Sure, you turn it into butter, cream or cheese and I’m in. But a tall glass of liquid that was recently inside of a cow just makes me gag. I’m not sure if I have ever in my life drank a glass of milk that wasn’t in the form of blended ice cream. Not even as a kid, I was the juice and cookies type. Now, it’s beer. A nice milk stout is as close as you can get me.

So next time you find yourself at my house and I offer you cookies, don’t expect a glass of milk. But I will give you some good beer, and some cookies made with beer. So I hope that’s a good substitution.

Of course it is, it’s beer and cookies.

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Chocolate Stout Shortbread Cookies

Ingredients

    For the Shortbread
  • 1 ½ cups butter, softened
  • 1 ¼ cup sugar
  • ½ tsp almond extract
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 3 cups flour
  • 2 tbs cornstarch
  • For the chocolate layer:
  • 3 cups (18 wt. oz) dark chocolate chips (60%)
  • 2 tbs heavy cream
  • 1 cup plus 2 tablespoons chocolate stout or imperial stout
  • 1 tsp Fleur de sel or other flaky sea salt

Directions

  1. Preheat oven to 325.
  2. In the bowl of a stand mixer add the butter, sugar, almond extract and vanilla extract. Beat until well combined, light and fluffy, about 5 minutes.
  3. Sprinkle with the salt, flour and cornstarch, mix until just combined.
  4. Line a 9x13 baking pan with parchment paper. Press the shortbread dough into the bottom of the baking sheet in an even layer.
  5. Prick all over with a fork.
  6. Bake at 325 for 25-30 minutes or until the edges have just started to turn golden.
  7. In the top of a double boiler (or a metal bowl set over a pot of water, but not touching the water) over gently simmering water, add the chocolate, cream and stout. Stir until the chocolate is smooth and melted. Pour over the shortbread in an even layer.
  8. Sprinkle with salt. Chill until set, about 3 hours and up to overnight.
  9. Cut into squares. Chill until ready to serve.
https://domesticfits.com/chocolate-stout-shortbread-cookies/

Chocolate Stout Shortbread Cookies

Buttermilk Beer Pancakes & How to Make Super Fluffy Pancakes

 

Beer Pancakes and How to Make Super Fluffy Pancakes_

Pancakes are my first food memory.

I’m one of 8 kids (all girls, wrap your head around that) and one of  about 27 cousins (I don’t even know the actual number) which made alone time with my grandparents really special.

The spring after I turned 4, I spent a Saturday night in a My Little Pony sleeping bag on the floor of my Grandparents bedroom, falling asleep to a wall mounted TV playing Wheel of Fortune. When I woke up, my Grandpa (Papa) was already gone. He was an artist that had done quite a bit of the original artwork for the Madonna Inn, looked a lot like Desi Arnaz and had a heart of pure gold.

Beer Pancakes and How to Make Super Fluffy Pancakes 3

My Grandma packed me into her 1980′s Cadillac with overstuffed seats that felt a lot like recliners and headed for the San Luis Obispo community center’s Pancake Sunday. My Papa was the “featured chef” and the hall was packed. My Grandma shuffled me past tables of seniors, wide eyed and waving at the tiny blond 4 year old. I was like a celebrity, I was Harry Tregarthen’s granddaughter and I was a “baby” to these ladies who just wanted to pick me up and squeeze my cheeks.

My Grandma and I joined a round table with four other older ladies. “Your Papa makes the best pancakes, you know,” one of the ladies was actually talking to me, instead of about me, that was new for me as a 4 year old, “That’s why this place is so busy. Last weekend, when Sal was cooking, only half full. Today, standing room only!” I didn’t know what “standing room only” meant, but I knew it was good.

“They must be good pancakes!” It’s all I could think to say, but the thing about being 4 is that as long as you form a coherent sentence and say it with enthusiasm, people laugh. And they did, these ladies were my crowd and I was on fire.

“Do you know the secret ingredient is?” She asked, clearly as excited with the banter as I was. “Sugar?!” I said, because I’m 4, and that’s pretty much my life.

I hit again, they were rolling. I could have mic dropped. Once she caught her breath the older lady let me in on the secret, “7-up! Can you believe it? Instead of milk!” I didn’t know how to make pancakes, or even that milk was a part of the process but I did like 7-UP. He was brilliant, I couldn’t believe it. He had put soda in pancakes?! At 4 years old, before I had even seen a recipe, let alone followed one, my Papa taught me that you should experiment. Break the rules, do your own thing.

It wasn’t until years later that I realized that it was the carbonation that did it. The bubbles in a carbonated beverage gave a light and fluffy texture to the World Class Pancakes. I’ve graduated from soda to beer, but the effect is still the same. To bring that a step further, I whip the egg whites separate to give an ultimate light and fluffy texture with a slightly crispy outside.

Buttermilk Beer Super Fluffy Pancakes

Ingredients

  • 2 eggs, divided
  • ½ tsp cream of tartar
  • ½ cup beer (wheat beer, pale ale, brown ale work best)
  • ¼ cup buttermilk (or heavy cream)
  • 1 tsp vanilla extract
  • 1 cup flour
  • 2 tbs sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 tbs butter

Directions

  1. Set out a stand mixer (or a bowl and a hand mixer), a small bowl and a large bowl.
  2. Separate the eggs, putting the whites in the stand mixer and the yolks in the small bowl.
  3. Add the cream of tartar to the egg whites and beat on high until stiff peaks form, about 5 minutes.
  4. Add the beer, buttermilk, and vanilla to the egg yolks, beat until well combined.
  5. In the large bowl stir together the flour, sugar, baking powder and baking soda.
  6. Add the yolk mixture to the dry ingredients and stir until combined.
  7. Gently fold the egg whites into the pancake batter.
  8. Add the butter to a preheated griddle (preheated to 350) or large skillet over medium high heat, push around until melted.
  9. About ¼ cup at a time, pour the pancake batter on the preheated surface. Allow to cook until bubbles form in the center, flip and allow to cook until golden brown on the underside.
https://domesticfits.com/buttermilk-beer-pancakes-make-super-fluffy-pancakes/

Beer Pancakes and How to Make Super Fluffy Pancakes 4

 

 

Beer Cheese Ball

 

Beer Cheese Ball

I was a lifeguard for three years in college. Mostly at summer camps, poorly run water slide parks and a bad summer on floating dock in the middle of a dirty lake.

Late one night at a summer camp in Western Canada the guys who ran the camp decided to let the pre-teen campers, hopped up on Sysco ice cream and fudge sauce, jump into the pool. For about two hours I watched as they seemed to instinctively go from one side of the pool to the other, cheering, waving their hands, jumping up and down. When that got boring, they just did it all on the other side of the pool.

The following week, after Ice Cream Social Night, the pool was opened again, and the same thing happened again with a completely different group of adolescents doped up on saccharine. Every week after was the same routine. "WE LOVE THIS SIDE OF THE POOL!" they all seemed to be cheering, and a few minutes later, "NO THIS SIDE OF THE POOL IS THE BEST!"

We don’t grow out of that by the way, we just find more adult ways of shifting from one side of the pool to the other, "WE LIKE MINI SKIRTS!"  no, wait, "WE LOVE MAXI SKIRTS!" And as cool as we think we are in the beer community, we do it too. "WE LOVE HOPS A LOT!" but, wait, "MALTY BELGIANS ARE THE BEST EVER!" While hops and malt, opposing forces that could never live without each other, will always be held in equal regard when it comes to importance in the beer making process, the "in beer" seems to favor one or the other. We have made a bit of a shift in the past year, from the Hop The Crap Out Of This Quadruple IPA to the Malty Sweetness Deep And Roasty Belgian ales. To celebrate this shift, I used a red ale that has tons of malt but didn’t forget the hops. A common ground in the middle of that Hops vs Malt pool.

I’m up for either, as long as you don’t trash talk the other side of the pool, you know you’re going to be back there in a few minutes.

Beer Cheese Ball2

Beer Cheese Ball

Ingredients

  • 5 wt oz cream cheese
  • 2 wt oz goat cheese (about ¼ cup)
  • 4 wt oz shredded Asiago cheese (about 1 cup)
  • 4 wt oz shredded parmesan cheese (about 1 cup)
  • 1/3 cup red ale
  • ½ tsp garlic powder
  • ½ cup chopped chives
  • 1 cup chopped walnuts

Directions

  1. Add the cream cheese, goat cheese, Asiago cheese, parmesan cheese, beer, and garlic powder to the food processor, process until well combined. Add the chives and pulse until just combined.
  2. Place on a sheet of plastic wrap, form into a ball, wrapping with plastic wrap. Refrigerate until firm, about 3 hours and up to 24 (flavors develop overnight, don’t be afraid to make this a day ahead of time).
  3. Remove from the plastic wrap, gently roll in chopped walnuts until coated.
  4. Serve with pretzels or crackers.
https://domesticfits.com/beer-cheese-ball-recipe/

Beer Cheese Ball3