Buy Beer to cook with:
Apple Cider

Buy Beer to drink with:
English Pale Ale

A lip smacking, finger licking dish. A must try!

Directions:

1. Season both sides of the ribs with salt and Essence. Place the ribs in a large glass rectangle baking dish. Pour 3 cups of the cider over the ribs, cover with plastic wrap, and refrigerate for 24 hours.
2.  preheat the oven to 175 degrees C.
3. Remove ribs from the refrigerator and discard the marinade. Sprinkle the brown sugar over the flesh side of the ribs. Wrap tightly in plastic wrap and then wrap in aluminium foil. Place in the oven and cook for 3 to 4 hours. Remove from the oven and cool completely.
4. Preheat the grill.
5. Place the ribs on the grill, flesh side down, and cook for 6 to 8 minutes, turning the ribs every 2 minutes, or until the ribs are nicely marked.
6. In a saucepan, over medium heat, melt the butter. Add the onions and apples. Season with salt and pepper. Saute for 2 minutes.
7. Add the remaining 1 cup of cider and the chicken and beef broth. Bring to a simmer and continue to cook until the mixture reduces by half, about 8 to 10 minutes. Whisk in the cold butter. Garnish with green onions and serve ribs with the apple slaw on the side. 

Preperation Time: 30 minutes - Inactive Time: 24 hours - Cooking Time: 4 hours - Serves: 4

Ingredients:

1 rack pork spare ribs
Salt
Essence, recipe follows
4 cups apple cider
1 cup light brown sugar
2 tablespoons butter
1 cup thinly sliced onions
2 cups julienne apples, such as Granny Smith with peel
Freshly ground black pepper
1/2 cup chicken broth
1/2 cup beef broth
2 tablespoons cold butter
Chopped challots/green onions, for garnish

                              Recipe courtesy of Emeril Lagasse     

Buy Beer to cook with:
Pale Ale

Buy Beer to drink with:
Pale Ale

Best Brats Ever

Beer brats are good year-round. It is hard to believe you only need four simple ingredients to make this quick and tasty dish. Do not restrict yourself to bratwurst. Use this method with hot dogs, Italian sausage, knockwurst, or just about any link sausage. If you love onions, double the amount.

Directions:

1. Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown. (Do not puncture the sausages or they will become dry.) Remove to a platter.
2. To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown.
3. Return the bratwurst to the onions and add the beer. Cook over medium heat, turning midway through, until beer has cooked down to a syrup, about 12 to 15 minutes.

Preparation Time: 5 minutes - Cooking Time: 25 minutes - Serves: 6

Ingredients:

2 teaspoons olive oil or butter, divided use
6 bratwurst sausages (see Note)
1 large sweet onion, sliced into 1/4-inch rings
160Ml (half a bottle beer)   

Buy Beer to cook with:
Stout

Buy Beer to drink with:
Brown Ale 

The Stout beer not only helps tenderize the beef, it also gives a rich malty flavour to this chunky stew. It is also flavoured with onions, carrots, garlic, and thyme. The stew may be made on the stove-top or oven. It's not traditional, but I like to add sweet peas to the stew for colour and pop.

Directions:

1. Trim the beef of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
2. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic, and tomato puree to the pan, cover and cook gently for about 5 minutes.
3. Transfer the contents of the pan to a casserole, and pour some of the Stout beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
4. Pour onto the meat with the remaining Stout; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.

Preparation Time: 15 minutes - Cooking Time: 2 hours - Serves: 6-8

Ingredients:

1kg lean stewing beef
3 Tablespoons oil
2 Tablespoons flour
Salt and freshly ground pepper
1 Pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 Tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 Cups stout beer
2 Cups carrots, cut into chunks
1 Sprig of thyme

 Recipe courtesy of The Complete Book of Irish Country Cooking by Darina Allen

Buy Beer to cook with:
Brown Ale

Buy Beer to drink with:
Brown Ale

Brown Ale makes a robust gravy for beef stew with dumplings. The stew is also enriched with bacon, red onions, potatoes, parsnips, carrots, and celery, along with rosemary as the prevailing herb. You may substitute other dark beer for the ale.

Directions:

1. Season the beef, sprinkle with the flour and toss around until well coated.
2. Heat up a frying pan until it is good and hot, add a little olive oil and fry the beef in 2 batches until nice and brown. Transfer the meat to a big casserole -- one that is suitable to go on a stovetop burner -- mixing in the flour that was left on the plate after coating it.
3. Put the casserole on a medium heat, add the red onions and pancetta or bacon, and cook until the onions are translucent and the pancetta has a bit of color. Add your celery and rosemary. Now you can pour in your ale and 1-1/4 cups of water, adding your parsnips, carrots, and potatoes. (Feel free to add whatever veg you like at this stage.) Bring to the boil, put a lid on, turn down the heat and leave it to simmer while you make the dumplings.
4. Blitz the dumpling ingredients in a blender or rub between your fingers till you have a breadcrumb consistency, then add just enough water to make a dough that is not sticky. Divide it into ping-pong-ball-sized dumplings and put these into the stew, dunking them under. Put the lid back on and leave it to cook for 2 hours.
5. Taste it, season it as you like, and then serve the stew with some greens and bread to mop up the juices.

Ingredients:

1kg shin of beef (or use flank or neck), chopped into chunks
3 Tablespoons flour
Olive oil
3 red onions, peeled, halved and roughly sliced
250g pancetta or bacon, chopped
3 sticks of celery, chopped
1 small handful of rosemary, leaves picked from stem
5 cups Brown Ale or other dark ale
2 parsnips, peeled and roughly chopped
2 carrots, peeled and roughly chopped
4 potatoes, peeled and roughly chopped
 Sea salt and freshly ground pepper

Dumplings:
1-3/4 cups self-rising flour
1/2 cup butter
A good pinch of salt and pepper
2 sprigs of rosemary, chopped

Recipe courtesy of Happy Days with the Naked Chef by Jamie Oliver.     

Buy Beer to cook with:
Brown Ale

Buy Beer to drink with:
All Beer

Imagine all your favourite burrito ingredients melted together. Served with tortilla chips or corn chips, this hot dip is sure to be a hit at your next party.

Directions:

1. Heat oil in a large saucepan over medium heat. Add the onion, bell pepper, garlic, and jalapeno and cook, stirring often, until the onion softens, about 6 minutes. Add the beef and cook, stirring and breaking up the meat with the side of a spoon, until the meat loses its pink colour, about 10 minutes. Drain off the fat.
2. Add the chilli powder, cumin, and oregano and stir for 30 seconds. Stir in the tomatoes with their juice, the tomato sauce, beer, salt, and pepper. Bring to a simmer. Reduce the heat to medium-low and cook until thickened, about 45 minutes. During the last 10 minutes, add the beans. Remove from the heat and let stand for 5 minutes, then skim the fat that has risen to the surface. (The dip can be prepared up to 2 days ahead. Reheat gently over medium-low heat.)
3. Transfer to a heatproof serving bowl. Spoon the sour cream in the center, sprinkle the cheese around the sour cream, and serve hot accompanied by tortilla chips or corn chips.

It's equally good made with ground pork or the meat loaf combination of ground beef, pork, and vealeason the beef, sprinkle with the flour and toss around until well coated.

Preparation Time: 25 minutes - Cooking Time: 45 minutes - Serves: 6

Ingredients:

1 Tbsp olive oil
1 medium onion, chopped
1 medium green bell pepper, cored, seeded, and chopped
2 garlic cloves, chopped
1 jalapeno, seeded and minced
450g ground sirloin or round
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 (300g) can diced tomatoes in juice
1 (250g) can tomato sauce
1/2 cup lager beer
1 tsp salt
1/2 tsp ground black pepper
1 (500g) can pinto beans, drained and rinsed
1 cup sour cream for garnish
1 cup shredded extra-sharp Cheddar for garnish 

Recipe courtesy of Dip It! by Rick Rodgers (William Morrow & Co)

Buy Beer to cook with:
Stout

Buy Beer to drink with:
All Largers

Stout gives richness and depth to this lamb stew without any hint of beer flavour. Irish stew is traditionally made with lamb, but you may substitute beef if you must. The onions, peas, and mushrooms add flavour, but you might wish to add some garlic for extra punch. Serve with Irish mashed potatoes called champ. Makes a hearty and filling meal for St. Patrick's Day or any day.

Directions:

1. Brown lamb in butter in large Dutch oven or heavy saucepan with tight fitting cover. Add stout beer, beef broth, tomato sauce, salt, pepper, thyme, and onions. Cover and simmer 45 minutes. Skim off any excess fat.
2. Add peas and mushrooms. Cover and simmer an additional 15 minutes, or until lamb and vegetables are tender.
3. Whisk flour into cream. Blend into simmering stew and bring back to a low boil. Cook 2 minutes, stirring until thickened. Taste and add additional salt and pepper if necessary.

Serve over or with Irish mashed potatoes (known as champ).

Preparation Time: 15 minutes - Cooking Time: 1:05 hours - Serves: 6

Ingredients:

2 tsp butter
1.5kg boneless leg of lamb, trimmed of fat and cubed
1 bottle or can Stout
1-3/4 cups beef broth
225g tomato sauce
1-1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp dried thyme
225g white pearl onions, blanched and peeled
1-1/2 cups frozen baby peas 
500g white mushrooms, large ones halved
1 cup light cream or half and half
1/4 cup flour
Prepared mashed potatoes (champ) 

Buy Beer to cook with:
Stout

Buy Beer to drink with:
All Beer

Onions, garlic, turnips, carrots, herbs, spices, and stout beer add tremendous flavour to chunky oxtail stew. The pressure cooker makes quick work of tenderizing and extracting flavour from the beef oxtails when standard simmering would take twice as long. If your schedule permits, cook the oxtails a day or two before, cool and refrigerate, then remove the congealed fat from the top.

Directions:

1. Heat 2 tablespoons oil in the cooker. Over high heat, brown the oxtails on all sides, in 1 to 3 batches, adding extra oil as needed. Transfer the browned oxtails to a platter and set aside.
2. Saute the onions and garlic in the fat remaining in the pot, stirring frequently, until the onions are browned, about 4 to 5 minutes.
3. Return the browned oxtails to the cooker and stir in celery, stout beer, beef stock, tomato paste, thyme, dry mustard, bay leaf, and parsley. Make certain that there are no bits of onion sticking to the bottom of the cooker.
4. Lock the lid in place and over high heat to bring to high pressure. Adjust heat to maintain high pressure and cook for 55 minutes. Reduce the pressure naturally or use a quick-release method (which will not toughen the oxtails.) Remove the lid, tilting it away from you to allow any excess steam to escape.
5. At this point, the meat should be very tender, falling easily away from the bone when poked with a fork. If not, lock the lid back in place and return to high pressure for an additional 5 minutes. Cool, then refrigerate overnight, if desired. Remove the congealed fat before continuing.
6. About 20 minutes before you plan to serve, remove the bay leaf and parsley. Stir in the turnips, carrots, and small onions. If the gravy is extremely thick, thin it with 1/2 cup water. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 5 minutes. Release pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Add salt to taste before serving.

Serve the stew with mashed potatoes, rice, or barley to absorb the plentiful gravy.

Preparation Time: 15 minutes - Cooking Time: 1:05 hours - Serves: 6

Ingredients:

2 to 4 Tablespoons oil
1.5kg oxtails, joints cut into 2-inch lengths and trimmed of excess fat
1 large onion, chopped
2 large cloves garlic, minced
2 stalks celery, finely chopped
One 330ml bottle Stout
1-1/2 cups beef stock or bouillon, or water
1 Tablespoon tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon dry mustard
1 bay leaf
4 sprigs fresh parsley
350g small white turnips, peeled and halved
2 large carrots, peeled and cut into 3 to 4 chunks
500g (about 12) small white onions, peeled
1/2 teaspoon salt, or to taste (less if using canned stock or bouillon)

Buy Beer to cook with:
Cherry Lambic-Fruit

Buy Beer to drink with:
Barley Wine

The beer gives richness to this surprisingly light cake. Maraschino cherries line the bottom of the Bundt pan with the batter poured on top, creating a cherry upside-down cake. The icing is also made with beer, but you'd never know it by taste.

Directions:

1. Preheat oven to 375 degrees F. Grease and flour a Bundt cake pan. Cut about 16 of the cherries in half lengthwise and arrange them in the bottom and up the sides of each of the small channels in the bundt pan. You should have 8 evenly-spaced rows in spokes going outward from the center tube. Chop enough of the remaining cherries to make 1/4 cup, squeeze dry in paper towels, and set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat eggs on high speed until thick and light in colour, about 3 to 5 minutes. Beat in sugar 1/4 at a time until combined, then add vanilla extract.
4. Using a large spatula, fold flour mixture into egg and sugar mixture.
5. Heat 1 cup of the beer just until bubbles begin to rise around the edge of the pan. Add warm beer along with melted butter to the batter, stirring gently to combine. Pour batter into the prepared pan being careful not to dislodge cherries. (Batter will appear to be thin.) Sprinkle the chopped cherries over the top of the batter (they will sink to the bottom).
6. Bake 30 minutes. Do not over-bake. Cool on rack for 10 minutes, and loosen cake around the inner and outer edges of the pan with a thin spatula. Invert onto a large platter and let cool to room temperature.
7. Whisk together confectioners' sugar and 2 Tablespoons of the beer until smooth. Scrape the icing into a zip-top bag and squeeze out the air. Snip a tiny corner from the bottom of the bag and drizzle the icing in between the rows of cherries.

Note: You may substitute cherry lambic or a light, sweet porter beer

Preparation Time: 15 minutes - Cooking Time: 30 minutes - Serves: 10

Ingredients:

3/4 cup (about) maraschino cherries, divided use
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs, at room temperature
2 cups granulated sugar
2 teaspoons pure vanilla extract
2 Tablespoons butter, melted
1 cup cherry wheat beer plus 2 Tablespoons (divided use)
1 cup confectioners' sugar (powdered sugar) 
 

Buy Beer to cook with:
Porter

Buy Beer to drink with:
Stouts & Porters

Porter is a rich, dark beer. It’s delicious malt flavour enhances the flavour of chocolate in this cake. 

Directions:

1. Preheat the oven to 375 degrees F. Lightly grease two 9-inch cake pans with the 2 tablespoons butter and dust with 1/4 cup of flour. Shake out and discard any excess flour, and set the pans aside.
2. Mix together the remaining 2-1/4 cups flour with the baking powder, baking soda, and salt. Beat the egg whites with 2 tablespoons of the sugar until stiff peaks begin to form. With an electric mixer, cream together the remaining sugar with the 3/4 cup butter until light in texture. One at a time, beat in the egg yolks. Stir in the melted chocolate, the beer, and then gradually beat in the flour mixture. With a rubber spatula, fold in the egg whites. Scrape half the batter into each of the cake pans, and bake in the middle of the oven 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Remove the pans from the oven and let the cakes cool while you prepare the frosting.

To make the frosting:

1. Soften the chocolate chips and butter in a double boiler. (The chips should be soft, but still hold their shape.) Remove from the heat. Using an electric beater, beat the chocolate and butter until smooth, about 1 minute. Beat in the Porter and milk, one tablespoon at a time, until the mixture is soft and shiny. Remove the cakes from the pans. Frost the layers.

Preparation Time: 15 minutes - Cooking Time: 30 minutes - Serves: 8

Ingredients:

3/4 cup plus 2 Tablespoons salted butter
2-1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated, at room temperature
1-1/3 cups sugar
85g unsweetened Baker's chocolate, melted
1 cup Porter or other dark beer, flat

Chocolate Chip and Porter Cake Frosting:
500g semisweet real chocolate chips
2 Tablespoons salted butter
5 Tablespoons milk

Recipe courtesy of Real Beer and Good Eats by Bruce Aidells & Dennis Kelly

Buy Beer to cook with:
Classic German Pilsner

Buy Beer to drink with:
Classic German Pilsner

Filled with walnuts and dates, this spicy coffee cake gets its leavening from the German Pilner. 

Directions:

1. Combine brown sugar and butter in a mixing bowl. Cream until smooth and well-blended. Add the eggs, one at a time, beating well after each addition.
2. Sift cinnamon, allspice, cloves, flour, baking soda, and salt together. Dust walnuts and dates with a small amount of this mixture.
3. Add remaining flour mixture alternately with German Pilsner to creamed mixture, blending well after each addition. Stir in walnuts and dates. Spoon batter into large, well-buttered and floured tube or Bundt pan.
4. Bake in preheated 175c for 1-1/4 hours or until cake tester comes out clean. Let stand 5 minutes, invert onto a wire rack. Sprinkle with powdered sugar and place on a serving plate.
   
   

Preparation Time: 10 minutes - Cooking Time: 1:15 hours - Serves: 8-10

Ingredients:

2 cups packed dark brown sugar
1 cup butter, softened
2 eggs
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped walnuts
2 cups chopped dates
2 cups beer
Powdered sugar

Recipe courtesy of Encyclopaedia of Creative Cooking by Charlotte Turgeon

Buy Beer to cook with:
Stout

Buy Beer to drink with:
Stout & Porter

The original version of these brownies was developed in Ireland. The malt in the Stout beer intensifies the flavour of the chocolate in these delicious brownies. The texture is an interesting combination of fudge, mousse, candy, and traditional brownies. Although decadently chocolate, they are surprisingly light due to the eggs. You won't taste the beer at all. Great for St. Patrick's Day or any day. 

Directions:

1. Preheat the oven to 190 degrees C. Line a 22 x 30-cm baking pan with non-stick foil.
2. In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
3. Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
4. In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
5. Beat reserved flour mixture into melted chocolate mixture. Whisk in Stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
6. Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
7. Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.

Note: The Stout should be at room temperature. This recipe uses a little less than a standard 330ml bottle of Stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.

Preparation Time: 15 minutes - Cooking Time: 30 minutes - Serves: 36-48 brownies

Ingredients:

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted room temperature butter, cut into cubes
225g dark bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup semi-sweet chocolate chips
1/8 cup (about) confectioners' sugar for dusting 

Buy Beer to cook with:
All Ales

Buy Beer to drink with:
All Beer

Classic Beer-Battered Fish and Chips great at any time with almost any beer. 

Directions:

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potato on tray. Drizzle with olive oil. Cook in oven, turning occasionally, for 40 minutes or until golden brown.
2. Meanwhile, place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest.
3. To make the tartar sauce, place the egg yolk, lemon juice and mustard powder in the bowl of a food processor and process until mixture thickens. With the motor running, add the oil in a thin steady stream until mixture is creamy. Transfer to a bowl. Add capers, gherkin, shallot, parsley, dill and chives and stir to combine. Season with salt and pepper.
4. Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches.
5. Divide fish and chips among serving plates. Season with sea salt flakes. Serve with tartare sauce and lemon wedges.
   

Preparation Time: 20 minutes - Cooking Time: 1 hour - Serves: 4

Ingredients:

4 large (about 200g each) unpeeled desiree potatoes, cut into wedges
2 tsp olive oil
225g (1 1/2 cups) self-raising flour
1 egg, lightly whisked
375ml (1 1/2 cups) chilled light beer
Salt & freshly ground black pepper
Vegetable oil, to deep-fry
8 (about 120g each) white fish fillets (such as flathead or whiting)
Sea salt flakes, to serve
Lemon wedges, to serve
Tartare sauce
1 egg yolk
1 tbs fresh lemon juice
2 tsp mustard powder
250ml (1 cup) light olive oil
2 tbs drained capers, finely chopped
8 baby gherkins (cornichons), finely chopped
2 green shallots, ends trimmed, finely chopped
2 tbs finely chopped fresh continental parsley
1 tbs finely chopped fresh dill
2 tbs finely chopped fresh chives
Salt & freshly ground black pepper

Recipe Courtesy of Australian Good Taste by Sarah Hobbs 

Buy Beer to cook with:
Amber Ale

Buy Beer to drink with:
All Beer

Creole-seasoned prawns are dipped in beer batter and rolled in coconut, then deep-fried. You can use a commercial Creole seasoning mix, if you wish, or make your own. This recipe works well as an appetizer or entree. 

Directions:

1. For the Prawns: Combine eggs, Amber Ale, 1 teaspoon Creole seasoning, flour and baking powder. Blend well. Season prawns with remaining seafood seasoning.
2. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 175 degrees C. in deep fryer, wok or deep saucepan. The oil should be at least 2cm deep. Drop Prawns in a few at a time and fry until golden brown. Remove and drain on paper towel. Serve with Sweet and Tangy Dipping Sauce.
3. For the Sauce: Blend together orange marmalade, Creole or Dijon mustard, and horseradish.

Preparation Time: 15 minutes - Cooking Time: 20 minutes - Serves: 6

Ingredients:

4 eggs
1 cup Amber Ale
3-1/2 tsp Creole seasoning (divided use)
1-1/4 cup all-purpose flour
2 Tbsp baking powder
48 large raw prawns, peeled, tails on, deveined
1-1/2 to 2 cups fresh or moist-packed shredded coconut
Oil for deep-frying

Sweet and Tangy Sauce:
2 cups orange marmalade
1/4 cup Creole or Dijon mustard
3 Tbsp shredded horseradish

Recipe Courstesy of The Commander's Palace New Orleans Cookbook by Ella & Dick Brennan

Buy Beer to cook with:
All Larger

Buy Beer to drink with:
All Beer

Looking for a new and different finger food for parties? You can use fresh or canned crab for these delicious light morsels. Crab puff appetizers may be served warm or at room temperature. 

Directions:

1. Preheat oven to 200 C. Line baking sheets with parchment paper.
2. Combine crabmeat, Swiss cheese, chives, Worcestershire sauce, dry mustard, lemon juice, and dill weed in a bowl. Set aside.
3. In a large saucepan, melt butter, beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir vigorously with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat.
4. Add eggs to dough, one at a time, beating vigorously after each addition until well-combined.
5. Fold crab mixture into dough.
6. Pour puff dough into a large zip-top bag, squeeze out the air, and seal. Cut about 1cm from one corner of the bag. Pipe dough onto baking sheets into mounds about 4cm in diameter.
7. Bake crab puffs 25 to 30 minutes until crispy and golden brown. May be served warm or at room temperature.

Note: Crab Puffs, like all choux pastry, are best made under low humidity conditions. 

Preparation Time: 10 minutes - Cooking Time: 30 minutes - Serves: 40 pieces

Ingredients:

1 cup lump crabmeat, picked clean (pasteurized canned is fine)
1/2 cup shredded Swiss cheese (Gruyere suggested)
2 Tablespoons chopped chives
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon lemon juice
1 Tablespoon dill weed
1/2 cup (1 stick or 8 Tablespoons) butter
1 cup lager beer (not light beer)
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1 cup all-purpose flour
4 large eggs

The Commander's Palace New Orleans Cookbook by Ella & Dick Brennan 

Buy Beer to cook with:
Stout

Buy Beer to drink with:
Imperial Stout

Updated and upscaled, this Irish version of oysters on the half shell with Stout beer hollandaise sauce is easy yet elegant. The caramelized creamed leeks are the icing on the cake. 

Directions:

1. Over a small bowl, shuck oysters, strain and reserve the liquid and the shells.
2. Combine the butter and water and cook over medium heat until butter has melted. Add the leeks and cook until slightly tender, 3 to 5 minutes. Add the cream and reduce until it thickens slightly, stirring continuously, 3 to 5 minutes. Season with salt and pepper and keep warm in a bowl over hot water.
3. In a small saucepan over low heat, melt the butter. In another saucepan over medium heat, combine the reserved oyster liquid and Guinness and bring to a boil. Cook until reduced to about 2 tablespoons. Transfer the mixture to a food processor or blender. With the motor running, add the egg yolks and lemon juice, then slowly drizzle in the melted butter and process until thickened.
4. Preheat the broiler. Place the reserved oyster shells on a baking sheet. Divide the creamed leeks evenly into the shells and top with an oyster. Spoon the Guinness hollandaise sauce over each and place under the broiler until the sauce is browned and bubbling. Serve 4 oysters per person.
   
   

Preparation Time: 15 minutes - Cooking Time: 25 minutes - Serves: 6

Ingredients:

24 oysters, shucked, with juice retained
2 Tablespoons butter
2 Tablespoons water
2 leeks, white and pale green parts only, thoroughly washed and sliced
2/3 cup cream
Salt and freshly ground black pepper

Sout Hollandaise:
3/4 cup (1-1/4 sticks) butter
1/2 cup Stout beer
3 egg yolks
Juice of 1/2 lemon

Recipe Courtesy of The New Irish Table by Margaret Johnson (Chronicle)

Buy Beer to cook with:
All Ales

Buy Beer to drink with:
All Ales

Bacon, onion, garlic, and beer flavour the sauce for steamed clams. Water or chicken stock may be substituted for the beer, but do use the beer if at all possible. It lends incredible flavour.

Directions:

1. Fry bacon in a medium pot until soft and golden, about 4 minutes. Add the onion and garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer.
2. Stir in the clams and add the beer. Cover the pot and steam the clams for 6 to 7 minutes, until they open. Discard any clams that do not open.
3. Stir gently to mix with the bacon, garlic, and onion, and serve immediately. 
   
   

Preparation Time: 15 minutes - Cooking Time: 15 minutes - Serves: 4

Ingredients:

4 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, chopped
1.5kg clams, scrubbed well
1 cup beer, water or chicken stock

Buy Beer to cook with:
Amber Ale

Buy Beer to drink with:
Amber Ale

On a wintery day there is is nothing more heart warming than some herb and beer braised rabbit and a few quiet ales.

Directions:

1. Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking.
2. Sear the rabbit pieces on each side until golden brown, then set aside. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper.
3. Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes.
4. Stir 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley. Serve the thickened sauce with braised rabbit. 
   
   

Preparation Time: 40 minutes - Cooking Time: 50 minutes - Serves: 4

Ingredients:
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1.5kg rabbit meat, cleaned and cut into pieces
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions
750g mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
2 bay leaves
2 cups amber beer
1 liter chicken stock
3 tablespoons all-purpose flour
2 tablespoons softened butter
1 tablespoon minced fresh parsley 

Buy Beer to cook with:
All Ales

Buy Beer to drink with:
All Beer

Beercan chicken is a popular outdoor barbeque recipe, but it is not feasible for everyone nor at any time of the year. The solution is this easy beercan chicken made in the oven. It is incredibly moist, tender, and flavourful. The only thing you may miss is a slightly smoky flavour that naturally comes with a grill. Your choice of liquid for the beercan  is limited only by your imagination, although beer is best.

Directions:

1. Using a pointed can opener, punch 5 holes around the outside lid of the can to allow liquid to vent through the sides. Fill can halfway with beer. Set aside.
2. Whisk together brown sugar, paprika, onion powder, thyme, salt, garlic powder, sage, cayenne pepper, and cumin until well-combined. Set aside.
3. Rinse chicken and pat dry with paper towels. Sprinkle cavity with salt. Rub the skin of the chicken all over with Worcestershire sauce and sprinkle evenly with the spice mix. Stand up the chicken with the large cavity down and place it on top of the half-filled can (see Note) in the prepared roasting pan.
4. Roast for 1-3/4 to 2 hours, depending on the size of the chicken. Remove from oven and let rest for 20 minutes before removing from the can and carving to serve.

Note: This chicken is sure to become a favourite in your home, so you may wish to invest in a beercan chicken stabilizer. It is a footed framework that helps stabilize the chicken on the can.

Tip: To enhance the process even further, use a wedge of fruit (such as apple or orange) to block the top neck cavity hole.

Preparation Time: 15 minutes - Cooking Time: 2 hours - Serves: 4-6

Ingredients:

1 empty beer can, rinsed
1 cup room temperature Anglo-Ale

Dry Rub Spice Mix:
2 teaspoons brown sugar, packed
2 teaspoons sweet Hungarian paprika
1 teaspoon onion powder
1 teaspoon dried thyme leaves
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried rubbed sage
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon roasted ground cumin (or traditional ground cumin)
2kg whole chicken (let rest at room temperature for 30 minutes before starting)
Worcestershire sauce  

Buy Beer to cook with:
English Strong Ale

Buy Beer to drink with:
All Beer

The spicy sauce gets an Asian influence from peanut butter. These fast and easy baked wings will be a hit at any party or celebration.

Directions:

1. Preheat oven to 230 degrees C. Line a large roasting pan with foil.
2. Cut chicken wings in half at the joint and place wings evenly in roasting pan.
3. In a large, heavy saucepan, combine the beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt, and chilli powder. Bring to a boil, reduce heat, and simmer over low heat about 15 minutes until sauce has reduced and thickened.
4. Pour sauce over chicken wings, tossing to coat each wing. Bake for 20 minutes. Remove from the oven and let rest for 10 minutes.
5. Place wings on a large platter, and sprinkle with chopped parsley. Garnish with lemon slices and serve.

Preparation Time: 25 minutes - Cooking Time: 2 hours - Serves: 15-20 pieces

Ingredients:

50 chicken wings, wing tips removed (save for future soup stock, if desired)
2 (12-ounce) bottles beer
1 cup molasses
1/2 cup creamy peanut butter
1/2 cup fresh lemon juice
1/2 cup Worcestershire sauce
1/4 cup prepared mustard
1 teaspoon salt
2 tablespoons chili powder
1/4 cup chopped fresh parsley, for garnish
1 to 2 lemons, sliced thin, for garnish 

Buy Beer to cook with:
Scotch Ale

Buy Beer to drink with:
All Ales

Red potatoes are marinated in Scotch ale, rosemary, and shallots, then roasted and topped with Parmesan cheese. These potatoes are oven-roasted, but you may also roast them on the grill in foil packets.

Directions:

1. Place Scotch ale, olive oil, rosemary, shallots, and garlic powder in a large freezer zip-top bag. Seal and squish to combine. Add potatoes and onions to the bag, squeeze out the air, and seal. Let marinate at room temperature for 1 hour.
2. Preheat oven to 220 C. Line a roasting pan with non-stick foil.
3. Using a slotted spoon, scoop out potatoes and onions from the marinade (reserving marinade) and place in a single layer in the prepared pan. Spoon about 1/4 cup of the marinade over the potatoes, grabbing as much of the rosemary and shallots as possible. Sprinkle generously with kosher salt and freshly ground pepper. Cover roasting pan with a lid or foil.
4. Bake for 30 minutes. Remove and uncover potatoes. Give them a good stir, then sprinkle evenly with the Parmesan cheese. Return to the oven, uncovered, for an additional 15 minutes, until browned and tender.
5. Let Scotch ale potatoes rest for 5 minutes before serving

Note: You may also cook these potatoes on the barbeque. Seal portions in individual foil packets and grill until tender. Timing will depend upon how hot your barbeque is.

Preparation Time: 10 minutes - Cooking Time: 45 minutes - Serves: 4-6 people

Ingredients:
1 cup Scotch ale
1/4 cup olive oil
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped shallots
1/2 teaspoon garlic powder
4 large red (or gold) potatoes, washed and cut into rough pieces about 2 inches long and 1 inch thick
1 onion, peeled and cut into 1-inch wedges
Kosher salt and freshly ground pepper
1/4 cup grated Parmesan cheese

Buy Beer to cook with:
All Largers

Buy Beer to drink with:
All Beer

If you are lucky enough to have a garden full of zucchini, acorn squash, pumpkin or other squash, try stuffed squash blossoms. These are stuffed with an herbed cheese mixture, dipped in a light beer batter, and then fried to a golden brown.

Directions:

1. Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.
2. Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt, and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.
3. In a heavy skillet, heat 2 inches of oil to 200 C over medium heat.
4. While oil is heating, whisk together corn-starch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.
5. Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.
6. Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives.

Preparation Time: 15 minutes - Cooking Time: 40 minutes - Serves: 8-10 pieces

Ingredients:
18 zucchini, acorn squash or pumpkin blossoms, stamen removed

Cheese Filling:
85g goat (feta) cheese
85g cream cheese
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 clove garlic, minced
Salt and pepper to taste

Beer Batter:
1/8 cup corn-starch
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 egg, beaten
1/2 cup cold flat beer
Vegetable oil for frying
Salt and pepper to taste

Grated Parmesan cheese and sliced chives for garnish

Buy Beer to cook with:
Amber Ale

Buy Beer to drink with:
All Ales

Brie rounds are topped with shallots, onions, and mushrooms sautéed in ale, then wrapped in puff pastry and baked.

Directions:

1. Heat 3 tablespoons butter in a heavy skillet, add shallots and onions and cook, stirring frequently, until translucent. Remove from pan. Turn heat to medium high and add remaining butter. Sauté mushrooms and herbs, stirring constantly until softened. Add ale and sautéed onions, cooking briskly until the ale has evaporated. Remove from heat and cool. Stir in toasted walnuts or pecans.
2. Roll one piece of puff pastry into a 12 x 12-inch square on an unfloured surface by picking the pastry up and turning it after each roll. Split one brie round horizontally with a sharp knife, place one half on puff pastry. Spoon one-fourth of the mushroom mixture over the bottom. Gently gather the puff pastry up over the top, sealing by pressing and slightly twisting the dough and forming ends into a flower. Repeat with the other half and second brie round.
3. Place on a parchment-lined baking sheet and refrigerate at least one hour, or wrap and freeze up to one month. Before baking, brush the surface with beaten egg. Bake at 350 degrees F until puffed and golden brown.

Preparation Time: 1:20 hours - Cooking Time: 20 minutes - Serves: 12

Ingredients:

5 tablespoons butter
2 shallots, thinly sliced
1/2 cup onions, chopped
16 large white mushrooms, washed and sliced
1 teaspoon of your favorite herb (thyme, fines herbs, rosemary)
1/3 cup Anglo Ale
1/3 cup toasted walnuts or pecans, coarsely chopped
1 package (4 sheets) frozen puff pastry dough, thawed
2 small Brie rounds with white skin, chilled thoroughly
Baking parchment
1 egg, beaten slightly

Recipe Courtesy of the Great American Beer Cookbook by Candy Schermerhorn (Brewers Publications) 

Buy Beer to cook with:
Pale Ale

Buy Beer to drink with:
All Beer

If you love gourmet bread this rye yeast bread stuffed with Swiss Emmenthaler cheese and grainy mustard is something else. 

Directions:

1. Dissolve yeast in 1/4 cup of the water; let stand 5 minutes until frothy. Put flours and salt into a large bowl; make a well in the center. Add yeast mixture, remaining water and oil and mix to a soft dough.
2. Knead on a lightly floured surface about 5 minutes or until smooth and elastic. Put into a clean bowl, cover with a damp cloth and let rise in a warm place 1-1/2 to 2 hours or until doubled in size.
3. Preheat oven to 425 degrees F. (220 degrees C.).
4. Punch down dough. Knead dough 2 minutes, then roll into a 12-inch square. Spread with mustard, then sprinkle with cheese and parsley.
5. Roll up like a jellyroll and place, seam side down, on a floured baking sheet; brush with water and sprinkle with mustard seeds.
6. Bake 10 minutes; reduce temperature to 400 degrees F. (205 degrees C.) and bake 20 minutes or until bread sounds hollow when tapped underneath. Cool on a wire rack.

Variation: Use 1 cup light beer instead of 1 cup of the water.

Preparation Time: 15 minutes - Cooking Time: 20 minutes - Serves: 1n loaf

Ingredients:

1(1/4 ounce) package active dried yeast (about 1 Tablespoon)
1-1/4 cups warm water (110 F/45C)
1-3/4 cups rye flour
2 cups bread flour
1 teaspoon salt
1 Tablespoon vegetable oil
6 Tablespoons whole-grain mustard
1-1/2 cups (6 ounces) shredded Emmenthaler cheese
3 Tablespoons chopped parsley
1 teaspoon black mustard seeds

Recipe courtesy ofCheese Book by Carol Timperley and Cecilia Norman (Salamander Books)