I’ve never really been the girl with the sweet tooth. I’ve had a meat tooth. A salt tooth. A beer tooth. I could eat my weight in guacamole or tater tots and it takes a small act of God to get me to stop eating sushi. But sweets don’t give me the mad rabid cravings that get me to lose my mind. I love chocolate, and pie and cake, and I’ll always eat dessert if it’s around. I’ll take a small slice of every single pie at the Thanksgiving table, but those late night cravings that come after a few IPA’s are almost always of the salty variety.
But every once in a while something will hit the right note. Like this toffee that I ate the entire batch of before I could share and then lied and said it fell on the ground when really it just fell into my mouth. The perfect combination of sweet and salty will get me every time. A little sea salt sprinkle on a danish before it’s baked, or salted caramel, or candied bacon, it’s hard for me to really fall in love with a dessert that doesn’t kick me some salt. Which is why pretzels seem to make it into my desserts more often than fruit does. Maybe you like this too, after all, chocolate and pretzels go perfectly with beer.
10wt ozabout 1 ¾ cups, chopped good quality dark chocolate (60% cocao)
4tbsunsalted buttercut into cubes
2tbsvegetable oil
1/2cupblack IPAstout or porter will also work
1large egg plus 1 yolk
2cupsmini pretzels
2tbsgolden brown sugar
Instructions
In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder, and sugar, mix until well combined. Set aside
In a microwave safe bowl add the chocolate, the butter and the oil. Microwave on high for 30 seconds, stir and repeat until melted. Don't over heat or the chocolate will seize.
Stir in the beer.
Add the chocolate mixture, egg and yolk to the dry ingredients and stir until just combined, some lumps are OK.
Cover and refrigerate until the dough as has set, about 1 hour and up to 36.
Preheat oven to 350.
Add the pretzels and brown sugar in a food processor. Process until pretzels are broken up but large pieces still remain.
Using a cookie dough scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into pretzel mixture, press until pretzels are coated.
Line a baking sheet with parchment paper, add cookie balls
Bake cookies at 350 for 8-10 minutes or until the edges have set but the center is still soft. Cookies will firm up as they cool. Don't over-bake or the cookies will be dry and crumbly.
As I type this, I stand firmly on the waining end of National IPA Day (August 1st). With two different bottles of IPA rattling around in my bones, I blame all levels of grammatical inaccuracies and typos on higher than average ABV’s.
IPA day was started by bloggers, with nothing to gain but promoting the hoptastic end of craft beer sepctructrum. It wasn’t a cooperate game, a marketing strategy, or a way to promote a single beer. It’s a rally cry, a voice from within this community I’ve come to love that just says, "join us." A way to celebrate the beer that’s at the cornerstone of a movement that identifies us as a community and a way to pull others into the pot. Drink the Dry Hopped Kool-Aid with us, we want you here. No singular voice benefits from this, it’s just a fun, rising tide, that lifts all craft beer ships.
For these reasons, I’ll always participate. Until it gains sponsors, then I may have to reconsider.
As I spent a day in and out of comprehensive distraction, I did what I do in this corner of Craft Beer Land, I cooked. I baked. I made a cake that served as a bit of therapy for a strange time in a strange life. I wanted to pay homage to the Beer of the Hour, but that IPA can temperamental. Cooking and reducing an IPA in any capacity can be a bit hit or miss. Higher IBU beer (IBU stands from International Bitterness Units, it’s how to tell how hoppy or bitter a beer is), reduce to a very bitter product. I generally use them when the beer won’t beer cooked (or at least not cooked for an extended period of time), or when I want a little beer to go along way, flavor wise.
A fringe benefit of beer blogging is surprise shipments of beer from great breweries. A recent shipment was graciously sent over from a brewery out of Athens, Georgia called Terrapin. Although most of the time I’ve spent in Georgia should go lavishly unrecorded, I would like to take a trip back to visit this place.
Terrpain’s dedication to diversity of brew, as well as a steadfast determination to provide Beer For All, makes this a place I want to hang out. Sampling the beer sent all the way to the far reaches of the West Coast, I found beer that I can give to the Craft Beer Seekers in my life as well as beer that I consider to be Gateway Beer. Gateway beer is a favorite category of mine, and often hard to fill. It’s beer that will rest well on the palates of those in the Craft Beer know, as well as easy beer to serve to people who, "don’t really like beer." It’s my way of pulling a few vodka drinkers and inBev devotees over to the Craft Beer side.
Only hours after a stash from Terrapin landed on my doorstep, I weighed my options. For this cake, I needed a lower hop beer for the cake and wanted an IPA for the filling and the frosting. I choose Maggie’s Peach Farmhouse ale (great gateway beer) for the cake and Hopzilla (beautiful, well balanced IPA) for the frosting.
If you’re new to craft beer, or want a beer that’s easy to serve to people on the beer fringes, the Maggie’s Farmhouse is a great one to offer. It would also be a great choice for my Beer Sangria.
The Hopzilla I really liked, it was well balanced and in my world of flavor profiles and balanced tastes, that’s a win. A nice malt finish after a hoppy start always wins me over.
1cupfresh squeezed lemon juiceabout 6 large lemons
1tbslemon zest
½cupIPA beer
2tbscorn starch
½cupunsalted buttercut into cubes
For the Frosting:
1cupbuttersoftened
2cupsconfectioners sugar
1tbslemon zest
2tbslemon juice
3tbsIPA beer
3tbswhole milk
Instructions
Preheat oven to 350.
In a large bowl, stir together the cake flour, baking powder, and salt.
In the bowl of a stand mixer add the butter, sugar, and lemon zest, beat on high until very well combined, light and fluffy, about 5 minutes.
In a small bowl, add the beer and buttermilk (it’s ok if it curdles).
Alternating between the flour and the beer mixture, add a bit of each to the stand mixer while it runs on low speed, until all ingredients are combined. Scrape the bottom of the bowl to make sure all ingredients are well combined.
Remove the batter, add to a large bowl. Clean the mixer very well (using a hand mixer or a separate mixer is fine as well).
Add the egg whites and cream of tartar to the clean bowl of a stand mixer, any amount of fat and the egg whites will not whip properly.
Whip on high until stiff peaks form, about 5 minutes.
Add about 1/3 of the egg whites to the cake batter mixture, gently fold to combine. Once combined, gently fold in half of the remaining egg whites, then the final egg whites, stir until combined.
Grease and flour three 9-inch cake pans very well (8 inch cake pans will work as well), divide the batter between the three pans.
Bake at 350 for 20 minutes or until the tops have just started to brown.
Allow to cool to room temperature before removing from pans.
While the cake is baking, make the curd.
In a pan off heat, whisk together the eggs, yolks, sugar, lemon juice, lemon zest, beer, and corn starch. Add the butter cubes, place the pan over medium high heat. Whisk frequently until thicken to a pudding like consistency, about 10 minutes.
Remove from heat, add to a bowl and refrigerate until chilled, about 1 hour.
To make the butter cream, add the butter, sugar, and zest to a stand mixer, building up speed, beat on high until very well combined, light and fluffy, about 5 minutes.
One tablespoon at a time, slowly add the lemon juice, beer and milk, allowing to re-mix to a fluff consistency between additions, this should take no less than 8 minutes total. Make sure the frosting is very well whipped.
To assemble the cake, add one layer of cake to a cake plate. Top with half of the lemon mixture, then with another layer and then with the rest of the lemon mixture before adding the final layer of cake. Top the final layer of cake with the butter cream. If you want to frost the entire cake with buttercream, double the buttercream recipe, assemble the layers and chill the cake for at least one hour before attempting to frost.
We tend to feminize or masculinize food. Beer is man food, as is bacon, grilled red meat and bourbon. While tea, lavender, scones and blueberries tend to been feminine. Chocolate seems to be neutral go-between, grabbing it’s gender label once the final product is presented. Chocolate Stout Cake with Maple Bacon Frosting: Man Cake. Chocolate Strawberry Mousse: Girly.
Although I don’t ascribe gender to my food, I can clearly see the lines drawn in the sanding sugar. These daintly looking no-cook treats will fool you like the little vixens they are. One look at these mango and shellfish filled lettuce cups and you firmly place these in the Chick Food category. But with a sharp bite of beer and a punch of spicy heat, they would beg to differ.
Along the lines of my I think now is a really good time to tell everyoneminor motorcycle crash story, It’s past time to tell you that alcohol intensifies heat. While there is no way to tell the precise Scoville Units in any given jalapeno pepper, I can tell you that number will be dramatically increase after those suckers have spent an hour soaking in a high ABV IPA. So if you don’t want to turn on the oven, and don’t mind a little capsasin abuse to the mouth, this is a great meal.
Place the shrimp in a small bowl. Cover with ½ cup lime juice and ½ cup lemon juice. Cover and refrigerate until the shrimp have turned pink, about 2 hours.
In a separate bowl combine the remaining ingredients (except the radicchio and the endive), allow to marinate for at least one hour.
Just prior to serving, drain the shrimp, add to the mango bowl and toss to combine.
Scoop a few tablespoons of the ceviche into the leaves of the endive and the radicchio, serve chilled
Notes
For a lower heat level, reduce Sriracha to 1/4 or 1/2 tsp.
I don’t make a lot of sandwiches that I want to post about. But this is a sandwich I could eat every day. One that I would even serve at a party, especially one revolving around sports viewing or card playing. It’s spicy, beery, cheesy, and totally necessitates several napkins.
I used a beer that seems to be in regular rotation in my "beer cellar" (which is currently the bottom shelf of my fridge). If you live outside the Southern California area, you might not be familiar with the San Diego brewery Greenflash, but it’s hard to ignore this well distributed craft beer in these parts of the world.
Greenflash has an unapologetic love of the hops, wielding the bitterness with brute force. Which suits the hop frenzied California craft beer crowd. I’m a little choosier about my IPA’s than the average Los Angeles beer girl, and Greenflash gets it right when it comes to hopping the hell out of a beer. The Imperial IPA is really solid example of a West Coast IPA, well bittered, notes of pine, citrus, grapefruit, pineapple and a mild malty finish.
All of those flavor notes balance well with the spicy sauce I covered this giant sandwich with. A sandwich that also pairs very well with a nice cold IPA. But be careful, alcohol intensifies heat so that spicy sandwich may end up hotter than you wanted because of that same beer. And, please, get the good bread, none of that hot dog bun nonsense.
¼cupfresh shredded or fresh grated parmesan cheeseplus additional if desired
1cupflour
3tbsolive oil
4crust Italian sandwich rollssplit
1ball whole milk mozzarellasliced into 4 slices
Instructions
In a sauce pan cook the onions in the olive oil over medium high heat until softened. Add the tomatoes, cook until the skins starts to peel, about 5 minutes.
Ad the garlic, cook for 30 seconds.
Add the beer and tomato paste. Allow to simmer until most of the tomatoes have broken down, about 10 minutes.
Transfer to a large food processor or blender along with the chipotle pepper, basil, salt, smoked paprika and oregano, process until smooth. Taste the sauce at this point, add additional chipotle peppers for a higher heat level, if desired. Sauce can be made up to three days in advance (If the sauce is too watery, return to the stove and simmer until it has reduced and thickened).
Preheat oven to 400.
Filet the chicken breasts in half, creating two thin slices per each chicken breast for a total of four, pound to an even thickness using a meat mallet, heavy rolling pin or heavy skillet.
Pat the chicken dry. Place eggs in a bowl, beat well. Place the flour in a separate bowl. Mix the bread crumbs with the parmesan in a third bowl.
Heat olive oil in a skillet over medium high heat until shimmery but not smoking.
Sprinkle chicken with salt on all sides.
Dredge in the flour shaking off excess.
Dip in the egg bowl, turning to coat, then dredge in the breadcrumbs until fully coated.
Fry chicken in hot oil until golden brown on the underside, about 3 minutes, turn and cook until cooked through (try not to turn the chicken more than once).
Place rolls on a baking sheet, spoon generous amounts of sauce into the rolls. Cut the chicken fillets in half lengthwise so they better fit into the rolls.
Fill each roll with chicken, top with mozzarella. Sprinkle with parmesan if desired.
Cook in a 400 oven until cheese has melted, serve immediately.
I finally made friends with my slow cooker again. It took awhile, we haven’t been on speaking terms since that guy ruined several attempts at vegetarian chili earlier in the year. But he likes meat, that slow cooker, and so do I. I think this is the common ground that we’ll share. Slow and low is the best way to cook pork shoulder, making it a perfect slow cooker job. Although I loved the way this turned out, I do still vastly prefer my Le Creuset Dutch Oven, although that guy is much higher maintenance, he can’t be left alone like Slow Cooker can.
Speaking of IPA’s, I’ve been on the hunt for Schlafly’s American IPA, out of Missouri. I’m incredibly fortunate to live on the West Coat of these United States, a hot bed of fantastic IPA’s. I really don’t ever need to wander far to find incredible beer, but sometimes I just want to see what the rest of the USA has to offer. I’ve heard great things about this special release IPA and I want to get one in my pint glasses. If you can sneak me one, let me know, I’ll be forever grateful.
In a food processor or blender add the garlic, soy sauce, Worcestershire sauce, tomato paste, sriracha, brown sugar and pineapple. Process until well combined.
Place the pork shoulder inside a slow cooker, salt and pepper all sides liberally.
Pour the pineapple mixture and the IPA beer over the pork.
Cook on low for 8 hours.
Using two forks, shred while still in the slow cooker, discarding any large pieces of fat.
Allow to marinate in the juices for about ten minutes, drain well. Serve inside split Hawaiian rolls.
If you’re new to the Craft Beer scene, it might surprise you how many vegetarian and vegans there are here.
While I am a meat eater (clearly, I put bacon in desserts), I did spend three years as a vegetarian. Mostly, this was a response to growing up on a farm and getting up close and personal to the butchering process as well as the jarring realization of knowing the first name of my dinner. It did, however, give me a profound respect for the food I eat and the farms that share that respect.
I still eat vegan quite often, and there are some dishes, like lasagna, that I just think are just better in vegetarian form.
My true and honest feeling about vegan cooking is that regardless of what your typical diet is if you can’t cook a vegan meal that you love, you just aren’t that good of a cook. Produce is amazing, you get to use all the grains, seeds and nuts that you want and by the way, for the most part beer is vegan.
I first heard about Cashew Cream from this guy, and the idea was intriguing, given that I would have a much easier time giving up meat than sour cream and goat cheese. I like the idea of having a creamy element when I want to go non-dairy. This cashew cream was a really beautiful creamy addition to a vegan chili, when sour cream isn’t an option. I wanted to balance the sweetness so I added some acid and some spices, but feel free to experiment. This would also be a great place to add a little chipotle.
Add the cashews to a bowl, pour almond milk over cashews until covered. Let stand for 4 hours.
Drain cashews and add to a food processor with 1/3 cup almond milk, IPA, salt, pepper, onion powder, garlic powder and vinegar. Process until smooth, about 5 minutes, possibly longer. Add additional almond milk or beer for a thinner consistency.
In a pot over medium high heat, add the olive oil, onions, red peppers and mushrooms. Cook until onions and peppers have softened and the mushrooms have darkened.
Add the garlic and the soyrizo, stir, breaking up the soyrizo.
Add the stout, broth, tomato paste, black beans, kidney beans, tomatoes and chipotle, allow to simmer for about 10 minutes.
Add the quinoa, bulgur, cumin, smoked paprika, salt and garlic powder, simmer until the quinoa has cooked, about 15 minutes. The longer chili simmers, the thicker it will be.
Plate on top of tortilla chips, if desired, top with cilantro, avocado, and cashew cream.
As summer nears it’s inevitable end, it’s not the weather that I’ll miss the most. In fact the leather boots and chunky sweaters of colder days are starting to beckon. The produce, back yard grills, the smell of life and food floating on a late afternoon breeze will be lost in the dawning of fall.
This isn’t a recipe about avoiding the oven, or grumbles of triple digit heat, it’s about enjoying August produce, paired with those Summer release beers and spending as much time as you can in the open air before we’re all forced to head inside, cook with squash, and drink stouts. Which I am already looking forward to.
For weeks it’s been taunting me, begging to be flushed out, poured into my food processor and immortalized in internet print.
And this weekend three failed attempts to make IPA lemon bars that never really gave me the results I was hoping for coupled with this tweet:
gave this hummus it’s shot.
And I’m so glad that the stars didn’t align and the beer cooking God’s didn’t smile upon the IPA lemon bars (which have become my culinary nemesis, mocking me with vague imperfections) because this hummus was exactly what I wanted on a hot day. It didn’t last long.
For this recipe, I used one of my favorite IPA’s, Ballast Point’s Sculpin IPA. A beautiful example of an IPA, even if this one was sans Habaneros.
2fresh jalapenosstemmed, seeded and chopped (about 1/4 cup)
3tbstahini
1 1/2cupscooked garbanzo beansdrained
1/3cupchopped cilantro
1tbsolive oil
1limejuiced (about 1 tbs)
1/2tspgarlic powder
1/2tspsalt
1/3cupIPA Beerplus additional if needed
Instructions
Add all ingredients to a food processor and process until smooth. Add additional IPA for a thinner dip. Serve with pita or chips.
*Note: most of the heat from Jalapenos are in the seeds. If you want a hotter hummus, you can leave the seeds in. If the finished dip is too mild, add 1/4 tsp chili powder for a spicier dip
Last week I was able to sit down with a guy, who in just two years went from a home brewer who was opening the doors to his first bar, to owning three bars and the fastest growing craft brewery in California.
If you live in Los Angeles, and you’re a craft beer fan, I’m certain you have heard of Tony Yanow of Golden Road. If you haven’t you are going to want to acquaint yourself with him and what he’s building. Here is my article for your craft beer research indulgence.
He is also the man who helped create one of my favorite IPA’s. Golden Roads, Point The Way IPA.
As I’ve hammered into you several times before, IPA’s make terrible cooking subject, which is why I rarely use them. This is a recipe that doesn’t require cooking, and the tart hoppiness of the IPA is a great compliment to the cherries.
And, as a salute to my fellow beer lovers who happen to be vegan (more vegan beer fans exist than one would expect) this is an easy recipe to veganize.
8 oz Dark Chocolate (60%) (For vegan, use vegan chocolate. Most higher end brands are vegan at 60%, but make sure to check if you want to make sure)
Pit the cherries and add them to a loaf pan in one tight layer. Pour the IPA over the cherries and allow to soak at room temperature for 2 hours and up to 6. Drain and allow to dry for about 20 minutes (they need to be dry before chocolate gets involved).
To temper the chocolate: (*Note. Tempering chocolate makes it shiny and gives it a nice snap. If you don’t care so much about that, you can just add the chocolate to a microwave safe bowl and microwave on high for 30 seconds, stir and repeat until melted)
In a double boiler melt the chocolate over medium heat. If you don’t have a double boiler, add a metal bowl over a pot of water, making sure the bottom of the metal bowl does not come in contact with the water in the pot.
Chop the chocolate into chunks and add about half to the top of the double boiler. Heat the chocolate to 115 degrees (use a clip-on candy thermometer to do this). Add the rest of the chocolate and stir until all of the chocolate has melted and is now down to about 90 degrees.
A few at a time, add the cherries to the chocolate with a fork, roll around until coated, remove with the fork and allow to drain a bit, then place on a piece of parchment paper to harden. Repeat for all cherries. Chill until ready to serve.
