Epimeles

the Pence family cookbook

Recipes Tagged with “beer”

Beer Ginger Cookies

dessert cookie beer

Ingredients

for the beer molasses:

  • 1 1/2 cup dark or light brown sugar
  • 1/2 cup amber/brown beer
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon lemon juice

for the cookies:

  • 1 cup sugar
  • 3/4 cup butter
  • 1/4 cup beer molasses
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoon baking soda
  • 1 egg
  • 2 1/4 cup all-purpose flour

Preparation

For the beer molasses:

In a medium saucepan over medium-high heat, combine sugar, beer, cream of tartar and lemon juice. Stir gently until the mixture reaches a boil, and once it boils, do not stir again.

Let the mixture boil and thicken for 1 minute, and then remove from heat. Let mixture cool completely before using it in the recipe. You will have more molasses than you’ll use in this recipe; store the rest in the fridge for another use or more cookies.

To make the cookies:

Heat oven to 350F/175C.

Bring all of the remaining ingredients to room temperature before starting to mix the cookies.

In a medium-size bowl, sift flour and set aside. In a large mixing bowl, cream butter and sugar until light and fluffy using a spatula or the paddle attachment if using a stand mixer.

Add beer molasses, salt, cinnamon, ginger and baking soda with butter mixture and mix until combined. Add eggs and beat until mixture until combined, making sure you scrap the bottom of the bowl between adding additional ingredients.

Add sifted flour and mix gently until combined. Place cookie dough in a bowl and cover with plastic wrap. Let dough rest in the refrigerator for at least 1 hour, up to 24 hours.

Once the dough has rested, use a cookie scoop to evenly portion out cookies. Right before baking, roll cookies in granulated sugar and place evenly spaced on the baking sheet. Bake for 6 minutes. Rotate the baking sheet and bake cookies for another 6 minutes.

AAS


Beer and Girl Scout Cookie Pairings

cocktails dessert beer cookie
  • Thin Mints + Black IPA
  • Lemonades + American IPA
  • Peanut Butter Sandwich + Imperial Hefeweiszen
  • Shortbread + Amber
  • Thanks-A-Lot + Blonde
  • S’Mores + Barrel-Aged Imperial Porter
  • Caramel Delites + Hefeweiszen
  • Peanut Butter Patties + Imperial Porter

After Circle Brewing, via Austin American-Statesman


Coq a la Biere

main course beer chicken untested

Ingredients

  • 2 tablespoons olive oil
  • 1 3-pound chicken, cut into 8 pieces
  • Salt and pepper to taste
  • 4 ounces bacon, cut into bite-sized pieces
  • 2 large carrots, peeled and large diced
  • 1 large onions, peeled and large diced
  • 2 ribs celery, large diced
  • 3 tablespoons flour
  • 2 cups oyster mushrooms, cleaned
  • 1 large jalapeno, sliced
  • 5 cloves garlic
  • 3 sprigs thyme
  • 2 bay leaves
  • 24 ounces dark stout
  • 2 cups rich chicken stock

Preparation

Using a deep cast iron skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and sear on all sides. Remove from skillet. Remove excess fat from skillet except for 1 tablespoon and add bacon. Render for 5 minutes or until crisp. Add carrots, onions, and celery and sauté for 5 minutes. Stir in flour. Combine remaining ingredients in pan, add chicken, and cover. Reduce heat to low and simmer until chicken is tender, about 45 minutes. Serve over rice, pasta, or mashed potatoes.

The Local Palate


Beer Candied Bacon

breakfast side dish bacon beer untested

Ingredients

  • 1 lb thick cut bacon
  • 3/4 c. lager
  • 1 c. maple syrup
  • 2 tbsp. black pepper
  • 1 tsp. salt

Preparation

Preheat the oven to 375. Put the bacon in a single layer on a rimmed baking sheet. Bake until crispy, about 20 minutes. Meanwhile, combine the rest of the ingredients in a saucepan and reduce over medium heat until reduced by half and thicker than syrup, about 20 minutes. Brush the glaze on the bacon and bake until caramelized, 8-10 minutes. Cool on a rake for 5 minutes.

Thrillist


Pumpkin Beer Cheese Soup

main course beer cheese pumpkin soup untested

Ingredients

  • 2 pumpkins, about 2 pounds each
  • Cooking oil spray
  • 2 tablespoons olive oil
  • 2 large carrots, peeled and thickly sliced
  • 2 celery stalks, thickly sliced
  • 3 shallots, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 garlic cloves, minced
  • 1 tablespoon minced thyme
  • 2 teaspoons minced fresh sage
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 3 ½ cups chicken broth
  • 2 (12-ounce) bottles pale ale
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 4 cups shredded sharp cheddar cheese
  • Croutons or pumpkin seeds for garnish (optional)

Preparation

Position 1 rack in the upper third of an oven and 1 rack in the lower third; preheat to 425°F. Line 2 rimmed baking sheets with foil and set aside.

Quarter the pumpkins, scrape out the fibers and the seeds, and spray with cooking oil. Place pumpkins, cut side down, on baking sheets. Roast until tender and the rinds pull away from the flesh, 45 minutes.

Remove from oven and peel rinds off the flesh with tongs. Discard rinds, and transfer flesh to a bowl.

In a large stockpot over medium-high heat, warm olive oil until shimmering. Add carrots, celery, shallots, salt, and pepper. Sauté until vegetables begin to soften, about 7 minutes. Add garlic, thyme, sage, ginger, paprika, and nutmeg; cook, stirring frequently, for 1 minute. Add pumpkin flesh, broth, and 1 ½ bottles of Denver Pale Ale (drink the rest). Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes.

In a medium pot, melt the butter over medium heat. Whisk in flour and continue to whisk constantly for 1 minute. Gradually whisk in milk until smooth and thick. Add cheese 1 cup at a time, stirring until smooth each time. Reduce heat to low until pumpkin mixture is ready.

Pour cheese mixture into pumpkin mixture. Using a stick blender, puree the soup until smooth. Or puree in batches in a blender.

Ladle 2 cups soup into 6 bowls and garnish with croutons and pumpkin seeds. Serve with more beer.

Thrillist


Chocolate-Stout Brownies

dessert beer brownie chocolate

Ingredients

  • 1 cup stout (such as Guinness)
  • 16 ounces semisweet or bittersweet chocolate, chopped, divided
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt, divided

Preparation

Preheat oven to 350°. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout. Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 4 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature. Using foil overhang, lift brownie from pan; cut into squares.

Bon Appetit


Abita Beer Blondies

dessert beer brownie untested

Ingredients

  • 1/2 c. butter, softened
  • 1 c. light brown sugar
  • 2 eggs
  • 1 tbsp. vanilla
  • 2/3 c. Abita Amber (dunkel lager)
  • 1 1/2 c. flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 4 tbsp. butter
  • 1 c. brown sugar
  • 1/4 c. corn syrup
  • 1 tbsp. vanilla
  • 3 tbsp. Abita Amber

Preparation

Heat the oven to 350 and line an 8x8" pan with aluminum foil. Cream butter and brown sugar until fluffy. Beat in the eggs and vanilla. Sift together the flour, baking powder, and salt. Fold the dry ingredients into the wet and add the beer. Stir until combined. Bake for 20-25 minutes until a toothpick comes out clean. Remove from the oven and allow to cool slightly. Meanwhile, melt butter in a saucepan over medium heat. Add brown sugar and corn syrup and bring to a simmer, stirring to prevent from burning. Allow to simmer and keep stirring for 5 minutes. Remove from heat and carefully add vanilla and beer. Be careful, it will try to bubble up. Stir the icing for another minute and carefully pour it over the blondies. Cool completely and cut into squares.

225 Magazine


Campari and IPA Spritzer

cocktails beer campari untested

Ingredients

  • 1 1/2 ounces Campari
  • 1/2 bottle (6 ounces) IPA beer
  • Lemon twist, to garnish (optional)

Preparation

Fill a glass with ice. Add Campari. Slowly pour in the beer. If garnishing with the lemon, squeeze the lemon peel over the drink to release the oils, and rub around the rim of the glass. Drop garnish into the glass and serve.

The Kitchn