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Jahresarchive: 2013

Orange Cherry Beer Muffins

Orange Cherry Beer Muffins

 

These aren’t just muffins. They are two forms of quiet rebellion.

First, it’s beer for breakfast. And unless you’re having a brunch mimosa or in the general vicinity of Las Vegas, breakfast booze is generally frowned upon.

Second, lets be honest, muffins are basically just cupcakes.

But you and me, we’re different. We aren’t like those others. We don’t do the frowning, we do the drinking; and in the "If your friend jumped off a bridge, would you?" analogy, we are the bridge jumping friend; and we eat whatever the hell we want for breakfast, sometimes that’s baked goods made with booze; and sometimes we swear in front of old people and toddlers.

In my opinion, it’s really only that last one we need to work on.

Orange Cherry Beer Muffins

Orange Cranberry Beer Muffins

Ingredients
  

Muffins

  • 1 large naval orange
  • 2/3 cup white sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter softened
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ cup buttermilk
  • 1 tbs vegetable oil
  • 2/3 cup wheat beer
  • 2 cups cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup dried cherries

Glaze

  • 1 1/2 cups powdered sugar
  • 1 tbs wheat beer
  • 1 tbs reserved juice from orange
  • 1 tbs reserved orange zest

Instructions
 

  • Preheat oven to 350.
  • Zest the orange, then juice it. A large orange should yield about ¼ cup juice and 3 tablespoons zest.
  • Add both kinds of sugar, and 2 tablespoons orange zest to a stand mixer mix on high for two minutes to release the orange oils from the zest. Add the butter and beat on high until the butter and sugar are well creamed.
  • Add 2 tablespoons orange juice, egg, and vanilla extract, beat on high until well combined.
  • Add the buttermilk, oil and beer, stir until combined (some curdling is expected).
  • In a sperate bowl stir together the flour, baking powder, baking soda and salt.
  • Add flour mixture to the stand mixer and stir until just combined.
  • Stir in the dried cherries.
  • Pour in the muffin tins that have either been greased or lined with muffin papers until the wells are about 2/3’s full (about ¼ cup per well).
  • Bake at 350 for 18-20 minutes or until the tops spring back when gently touched.

Orange Cherry Beer Muffins

 

Easy Homemade Sandwich Bread

We do this resolution thing every year, and although I love a good goal setting exercise, we can tend to favor resolutions that are a bit self-deprecating. Maybe you don’t need to hate yourself of that credit card debt or those extra pounds. Maybe our resolutions should be about learning something new, tapping into those great talents we already have and exploring them. Or expanding on interests we already have.

I want to make more food from scratch. I’m already a person who eats very little processed food, but sandwich bread is something I’ve always bought from the store. I buy good bread, but there is always a long list of ingredients most of which I’m not completely sure what it is and one of which may or may not be made from human hair (so gross).

A few weeks ago I started to make my own from scratch. As part of my Sunday routine (a day I’m almost always in the kitchen anyway) it’s become easy, simple, even second nature. It’s also infinitely better tasting and a fraction the price.

And I know all the ingredients, it’s a win all the way around.

 

How to make easy homemade sandwich breadP

 

Step one: 

Add the flour, yeast and sugar to a stand mixer (sugar feeds yeast so add it to make sure your yeast is nice and active).

How to make easy homemade sandwich bread

 

Step Two:

Add the milk and water to a microwave safe bowl and heat to 120 to 130 degrees on a cooking thermoeter. This is for Rapid Rise yeast. If you use regular Dry Active yeast, just heat it to 110 (the package will say what temperature is best for the yeast you’re using). Add the warm liquid to the stand mixer and mix on high. once most of the flour has been moistened, add the oil and the salt.

How to make easy homemade sandwich bread2

 

Step three:

Beat on high until the dough has started to gather around the hook and is no longer sticky, this will take about 8 minutes.

It will look like this for a while:

How to make easy homemade sandwich bread3

Keep mixing until it looks like this:

How to make easy homemade sandwich bread4

 

Step Five:

Add to a lightly oiled bowl, cover and allow to sit in a warm room until doubled in size, about an hour.

How to make easy homemade sandwich bread5

How to make easy homemade sandwich bread6

 

Step Six:

Knead a few times on a lightly floured surface. Form into a long rectangle (you want the width of the rectangle to be about the length of your loaf pan.)

How to make easy homemade sandwich bread7

 

How to make easy homemade sandwich bread8

 

Step Seven:

Preheat your oven to 350.

Roll the rectangle into a log and add to your loaf pan. Cover and allow to rise until about doubles in size.

How to make easy homemade sandwich bread9

How to make easy homemade sandwich bread10

 

Step Eight:

Brush with melted butter and bake at 350 for 30-35 minutes or until golden brown.

How to make easy homemade sandwich bread11

 

How to make easy homemade sandwich bread12

 

Easy Homemade Sandwich Bread

Ingredients

  • 3 cups all purpose flour
  • 2 tbs sugar
  • 1 packet rapid rise yeast (2 1/4 tsp)
  • 1/2 cup milk (any kind will work, including almond milk)
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
  • 2 tbs melted butter (optional)

Instructions

  1. Add the flour, yeast and sugar to a stand mixer
  2. Add the milk and water to a microwave safe bowl and heat to 120 to 130 degrees on a cooking thermoeter. This is for Rapid Rise yeast. If you use regular Dry Active yeast, just heat it to 110 (the package will say what temperature is best for the yeast you’re using). Add the warm liquid to the stand mixer and mix on high. once most of the flour has been moistened, add the oil and salt.
  3. Beat on high until the bough has started to gather around the hook and is no longer sticky, this will take about 8 minutes.
  4. Add dough to a lightly oiled bowl, cover and allow to sit in a warm room until doubled in size, about an hour.
  5. Knead a few times on a lightly floured surface. Form into a long rectangle (you want the width of the rectangle to be about the length of your loaf pan.)
  6. Preheat your oven to 350.
  7. Roll the rectangle into a log and add to your loaf pan. Cover and allow to rise until about doubles in size.
  8. Brush with melted butter if desired and bake at 350 for 30-35 minutes or until golden brown.

Adapted from King Arthur Flour Classic Sandwich Bread Recipe

How to make easy homemade sandwich bread13

Honey Chili Beer Chicken

Honey Chili Beer Chicken 2

I see how you get here. The keyword searches that bring you to this little blog of mine. Most of these keyword searches make sense, like "Beer recipes," "Cooking with beer," and even "The Beeroness." This past year nearly 8,000 people came to my blog with the keyword "The Beeroness," or it could have been just one guy searching for me eight thousand times. If that was you, thank you and you’re creepy.

Sometimes those keywords don’t make sense, like the person that found my blog while searching, "fun recipes for toddlers" or all those people looking for "healthy quick meals." I am not the top pick for either of those catagories. But it’s post holidays, and we are in that ill fitting week between Christmas and New Years that feels like the calendar equivalent of the end of a loaf of bread and you all seem to want something at least semi healthy.

Me too, I did eat three cinnamon rolls yesterday in about 5 minutes. I could use a little not-as-bad-for-me one pot meal.

So here it is. One pot. Not completely unhealthy. Quick and easy. But for the "fun for toddlers" part you’re on your own.

Honey Chili Beer Chicken 3

Honey Chili Beer Chicken

Ingredients
  

  • 3 tbs olive oil
  • 6 boneless skinless chicken thigh filets
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1-2 tbs flour
  • ½ cup sliced sweet white onions
  • 2 cloves garlic minced
  • 1 cup brown ale divided in half
  • 1 tbs balsamic vinegar
  • 2 tbs honey
  • ½ tsp red chili sauce such as Sriracha plus additional if desired

Instructions
 

  • In a cast iron skillet over medium-high heat add the olive oil.
  • Sprinkle the chicken thighs on all sides with salt, pepper and flour.
  • Cook the chicken thighs until browned on all sides, about 3 minutes per side. Remove, and set aside.
  • Reduce heat to medium-low, add the onions and caramelize over medium heat until golden brown, about 10 to 15 minutes.
  • Stir in the garlic then add ½ cup brown ale, balsamic vinegar, honey and chili sauce. Simmer until reduced and thickened. Add the chicken back to the pan along with the remaining ½ cup brown ale.
  • Cover loosely with a lid, lower heat to maintain a simmer and allow to cook until chicken is cooked through, about an additional 10 minutes. Turning once during cooking.

I highly recommend this cast iron skillet. I use my almost every day (affiliate link).

Honey Chili Beer Chicken_

Ten Weird Things That Are Not Vegetarian

I spent 3 years as a vegetarian, and at the time it seemed simple. Eat things that aren’t animals. I didn’t think much more about it. It wasn’t until years later, while trying to cook for my vegetable loving friends that I have actually become acquainted with how many products that I assumed were animal free are not.

read more

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.

Chocolate Stout Shortbread Cookies2

 

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

Instructions
 

  • Preheat oven to 325.
  • 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.
  • Sprinkle with the salt, flour and cornstarch, mix until just combined.
  • Line a 9x13 baking pan with parchment paper. Press the shortbread dough into the bottom of the baking sheet in an even layer.
  • Prick all over with a fork.
  • Bake at 325 for 25-30 minutes or until the edges have just started to turn golden.
  • 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.
  • Sprinkle with salt. Chill until set, about 3 hours and up to overnight.
  • Cut into squares. Chill until ready to serve.

Chocolate Stout Shortbread Cookies

Stout Pot Roast & How To Make Pot Roast

How to Make Pot Roast10

This is an exercise in patience.

You can hurry a lot of things but pot roast isn’t one of them. If you aren’t going to take the time to cook it low and slow, you might as well just make something else. Or have take out.

The rules of pot roast, the American Grandma’s Saturday Night Special, are few but unyielding, ignore them and you’ll have shoe leather.

Step one: Caramelize the carrots and then the onions.

How to Make Pot Roast

Caramelizing the vegetables in a hot pan gives another level of flavor that you won’t get by just tossing them in the pot with the roast.

How to Make Pot Roast2

Step two: Season the crap out of your roast, then flour it. 

How to Make Pot Roast3

Use a lot of salt, it’s imperative to getting the results you want. Use good kosher or sea salt (stop buying that iodized table salt already), and don’t be shy with it. Add some garlic powder as well, and then rub in some flour.

How to Make Pot Roast4

Step Three: sear the meat in a hot pan until browned on all sides. 

How to Make Pot Roast5

Step Four: deglaze the pan with beer, it also acts as a meat tenderizer. 

How to Make Pot Roast6

Step Five: add back in the roast, vegetables, some broth and herbs. Cook slow and low for lots of hours.

Don’t boil, it’ll turn that roast tough. Cook it slow and low, I’ve even heard of people cooking their pot roast for up to 12 hours.

How to Make Pot Roast7

Step six: Be patient, it takes a while.  

How to Make Pot Roast9

Stout Pot Roast

Ingredients
  

  • 2 tbs olive oil
  • 1 tbs unsalted butter
  • 5 large carrots cut into 1 inch pieces
  • 2 sweet white onions quartered
  • 1 4 lbs chuck roast, well marbled
  • 1 to 2 tbs Kosher or sea salt
  • 1 tsp garlic powder
  • 2 tbs flour
  • 12 ounces stout or porter beer
  • 2 cups beef broth
  • 2 sprigs rosemary
  • 2 sprigs thyme

Instructions
 

  • Preheat the oven to 250.
  • In a large dutch oven heat the oil and butter until hot but not smoking.
  • Add the carrots, cook until browned, remove from pot and set aside.
  • Add the onions, sear until browned, remove from pot, set aside.
  • Sprinkle with roast on all sides with salt, garlic powder and the flour. Rub the flour in evenly.
  • Sear in the pan until browned on all sides, remove from the pot.
  • Pour the beer into the pot, scraping to deglaze the pan.
  • Add the meat and vegetables back into the pot. Add broth, rosemary and thyme. Bring to a gentle simmer.
  • Cover with an oven safe lid, transfer to the oven and cook until fork tender, about 4 hours and up to 8.

I use this Dutch oven all the time, it’s a staple in my kitchen (affiliate link)

How to Make Pot Roast11

Chocolate Stout Ice Cream Sandwiches

Chocolate Stout Ice Cream Sandwiches. With a homemade, 5 minute, no-ice-cream-maker filling.

This is more of that inherent rebellion I told you about.

I’ll take a stout any day, but am more drawn to them in the middle of August when everyone else is reaching for those session IPAs. Ice cream is fine, but when it’s freezing outside, it’s the most appealing. When the summer heat hits triple digits, I like to make soup. Spicy soup that makes me sweat. I want to drink coffee at midnight and put beer in pancakes at 8am. As you can see, this can be a bit of an issue.

In my book Stout Ice Cream sandwiches in December is a middle ground. You get those seasonally appropriate stouts, cookies that seem to make their rounds this time of year and some ice cream to remind you that one day summer will come to us again.

Speaking of this ice cream, it really isn’t ice cream. It’s an ice box version that takes 5 minutes to make, no ice cream maker needed, and stays fairly stable at room temperature. So it’s like rebellious ice cream, that won’t melt at room temperature but tastes like it took you all day. I can get behind that.

Chocolate Stout Ice Cream Sandwiches. With a homemade, 5 minute, no-ice-cream-maker filling.

 

Chocolate Stout Ice Cream Sandwiches

Ingredients
  

For the Cookies:

  • 1 egg plus 1 additional yolk
  • ½ tsp vanilla
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/4 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp espresso powder
  • 1/8 tsp salt
  • 4 oz 62% Dark chocolate broken into chunks
  • ¼ cup stout

For the Ice Cream:

  • 1 cup heavy cream
  • 3 tbs cocoa powder
  • ¼ cup powdered sugar
  • 3 tbs imperial stout

Instructions
 

  • In the bowl of a stand mixer, add the egg, yolk, vanilla and both kinds of sugar. Whip on high for ten minutes to create a frothy meringue like texture.
  • In a separate bowl, add the flour, cocoa powder, espresso powder and salt. Stir until combined.
  • In a microwave safe bowl, add the chocolate and the stout. Microwave on high for 30 seconds, stir and repeat until melted.
  • Mix the chocolate into the eggs until combined.
  • Sprinkle the flour, cocoa powder and espresso powder over the chocolate/egg mixture, stir until just combined. Place in the fridge and allow to chill until set up enough to scoop, about 30 minutes. Preheat oven to 375
  • Line baking sheets with parchment paper. Using a cookie scoop, drop equal amounts of dough evenly space on the cookie sheet.
  • Bake for 9-11 minutes, don't over bake. Allow to cool.
  • In the bowl of a stand mixer add the whipped cream, powdered sugar and cocoa powder. Beat on high until stiff peaks form, slowly pour the 3 tablespoons stout into the mixer, beat until beer is incorporated into the whipped cream.
  • Spoon the whipped cream into the cookies. Refrigerate until firm, about 30 minutes and up to 24 hours. Allow to sit at room temperature for 10 minutes before serving.

Chocolate Stout Ice Cream Sandwiches. With a homemade, 5 minute, no-ice-cream-maker filling.

 

 

 

Caramel Apple Beer Bread

 

Caramel Apple Beer Bread3

I love this bread in spite of how easy it is.

Yes, in spite. In fact, I almost resent it for being so easy, I like a challenge. I like to work for it. I like beer pizza dough that takes 24 hours and I love that it takes all day for me to make raviolis from scratch and even my chocolate chip cookies take 72 hours from start to finish. And then this bread takes about ten minutes, and really it only takes that long because I force you to make caramel sauce to go on top. Which, incidentally, turns all toffee like and beautiful in the oven, making that extra 6 minutes more than worth it.

So damn this bread for being so easy and far more than worth the "effort" it takes. I’ll just have to find another way to slave away in the kitchen.

Caramel Apple Beer Bread

Caramel Apple Beer Bread

Ingredients
  

For the caramel sauce

  • ¾ cup granulated sugar
  • 2 tbs water
  • 2 tbs unsalted butter cut into cubes

For the Bread

  • 3 cups flour
  • 3 tbs sugar
  • 2 1/2 teaspoons baking powder
  • ½ tsp salt
  • 1/4 cup chopped walnuts
  • ½ tsp cinnamon
  • 1 large granny smith apple peeled and chopped (about 1 ½ cups)
  • 12 ounces wheat beer
  • 4 tbs melted butter

Instructions
 

  • Preheat oven to 350.
  • In a pot over high heat add the sugar, water and butter. Stir until the butter has melted. Allow to boil without stirring for 5 to 6 minutes or until the sugar has turned an amber color.
  • In a large bowl stir together the flour, sugar, baking powder, salt, walnuts, cinnamon, and apple pieces. Pour the beer and butter into the dry ingredients, stir until just combined. Pour into a greased 1.5 qt loaf pan. Pour the caramel over the top of the loaf.
  • Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes back clean.

Caramel Apple Beer Bread3

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

Instructions
 

  • 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.
  • 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).
  • Remove from the plastic wrap, gently roll in chopped walnuts until coated.
  • Serve with pretzels or crackers.

Beer Cheese Ball3

Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce

 

Mini Chocolate Stout Cheesecakes with Beer Camel Sauce 3

 

I’m the kind of girl that brings beer to a baby shower.

Which works out well, when it’s a digital baby shower for the kind of girl who likes those sorts of things. Like my friend Bev who, in her multi tasking ways, is in the process of growing not one but two tiny humans in her guts. Which, in my book, means that she earned herself a few beers once her womb has been vacated.

The blogging community, much like the beer community, is about collaboration. It’s a rising tide lifts all ships, lets compare notes, share resource and support each other environment. We cheer each others successes, grieve with each other, Digital Bake Sale for each other, and throw these online parties to commemorate milestones. It’s a great community to be a part of. And I’ll never stop being grateful that I’ve found my way here.

In honor of Bev who is so crafty she makes two people at once, I’ve made some miniature beer infused cheesecakes. But don’t worry, the alcohol has cook off enough to make it safe for Pregnant Lady consumption*.

Mini-Chocolate-Stout-Cheesecakes-with-Beer-Camel-Sauce-4

Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce

Ingredients
  

For the Crust:

  • 3 cups mini pretzel twists
  • 1 tbs brown sugar
  • 1 tbs flour
  • 4 tbs melted butter

For the Cheesecake:

  • 3 oz about ½ cup dark chocolate (60%)
  • 1/3 cup Chocolate Stout
  • 8 wt oz cream cheese softened
  • 2/3 cup sugar
  • 1 egg
  • 1 tbs flour
  • 3 tbs cocoa powder
  • 1/2 tsp salt
  • 1 tsp espresso powder

For the Sauce:

  • 1 cup sugar
  • 2 tbs light corn syrup
  • ½ cup stout
  • 3 tbs butter cut into cubes
  • 1/2 tsp vanilla extract
  • 2 tsp sea salt

Instructions
 

  • Preheat oven to 350.
  • In a food processor add the pretzels, flour and brown sugar. Process until just crumbs. While the food processor is running, slowly add the melted butter until well combined.
  • Add about 1 tablespoon of crust to each wells of a mini cheesecake pan that has been sprayed with cooking spray (if you don’t have a mini cheesecake pan, use muffin tins or mini muffin tins lined with cupcake papers). Press the crust firmly until compacted.
  • In the top of a double boiler over gently simmering water add the chocolate and the beer, stir until well combined and melted. Remove from heat, set aside.
  • In a stand mixer add the cream cheese, beat until light and creamy. Add the sugar and beat until well combined.
  • Add the egg, beating until well combined.
  • Add the flour, coco powder, salt and espresso powder, stir until just combined.
  • Stir in the chocolate mixture until well combined.
  • Add the cheesecake batter on top of the crust until wells are about 2/3 full.
  • Bake at 350 until the cheesecakes are set and top has puffed slightly, about 20-25 minutes (time will vary depending on the size of your mini cheesecakes).
  • Allow to cool to room temperature, while the cheesecakes cool a dip will form in the top.
  • While the cheesecakes bake, make the sauce.
  • In a saucepan over high heat add the sugar, beer and corn syrup. Whisk until sugar has melted, then stop stirring.
  • Allow to boil until dark golden brown and has reached 230 on a candy thermometer, about 6-8 minutes. Turn off heat and immediately stir in the butter and the vanilla ( mixture will bubbly up furiously). Allow to cool for about ten minutes.
  • Once cool, remove cheesecakes from pan (if using the mini pans, it may be necessary to run a sharp knife around the edges).
  • Gently spoon the caramel into the well that formed in the top of the cheesecakes.
  • Sprinkle with sea salt.
  • Refrigerate until chilled, about 2 hours.

*Disclaimer: consuming alcohol while pregnant is ill-advised. If you have concerns about the consumption of cooked alcohol while pregnant, consult your doctor. I’m not a physician, taking medical advice from me is also ill-advised. If you want more information about the rate at which alcohol cooks off, read this.

Mini-Chocolate-Stout-Cheesecakes-with-Beer-Camel-Sauce-2



Check out the other Baby Shower recipes:

Appetizers
Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Drinks
Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Salads
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Entrees
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada 'double' stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Desserts
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs

Strawberries and Cream Breakfast Bread Pudding

 

 

Strawberries and cream breakfast casserole2

I’m a breakfast girl.

It’s my favorite meal, and I tend to go a bit overboard if I ever happen to have breakfast guest. I love dishes that can pack a punch when it comes to impressing those I’m serving, but I also don’t like to be stuck in the kitchen when I have visitors.

I love something I can put together the night before and just stick in the oven the next morning, making this breakfast bread pudding pretty perfect.

I broke into my stash of strawberries I froze over the summer when those beauties were in abundance. I like to buy them when the price drops, slice them and freeze them for the colder months. While visiting the California Strawberry farms this summer I learned that the growers actually choose the juiciest, ripest berries to freeze because those are the ones that often have a harder time shipping fresh. WHich makes those frozen California berries a great option.

Speaking of those beauties, California Strawberry Commission is giving away 3 of  these adorable strawberry ornaments  every day for ten days.

Head over to the California Strawberries Facebook page to enter!

Win-Strawberry-Ornaments 545

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Strawberries and cream breakfast casserole

Chocolate Stout Candy Cane Cake & Christmas Beers

Chocolate Stout Candy Cane Cake

 

Chocolate Stout Candy Cane Cake

"Christmas Beer" is a bit of a broad term. It’s isn’t really a style since brewers are free to bring anything from an IPA to a barrel aged stout to the holiday beer table. It’s more of an opportunity. An opportunity for beer people to do get creative, draw inspiration from the season, and make a beer that’s infused with Holiday Cheer (specific, right?).

Often the beers that earn that cheerful Holiday label are malty, slightly higher ABV (alcohol by volume), low hop and include some of those spices we tend to see in Christmas food. Cinnamon, nutmeg, and cloves are frequently power players in Christmas Ales. Chocolate and chestnuts often make an appearance as well.

I have a few for you to seek out, but this list is in no way a "best of" compilation, a Mix Tape of Christmas beers, or a final say in all things boozy Christmas. It’s just a jumping off point, some beers to get you started on your Christmas Beer Quest. If you have a favorite, please chime in. That’s what the comment section is for.

Christmas Ales

12 Beers of Christmas

  1. Schlafly Christmas Ale Categorized as a Winter Warmer ale, this is a malty, low hop, 8% ABV flavor treat. It has notes of juniper, cardamom, cinnamon, and oranges. Count yourself among the fortunate if you happen to be in the limited distribution zone of the Schlafly brewery.
  2. Great Lakes Christmas ale  This award-winning Christmas Ale seems to have a bit of a cult following. Another malty Winter Warmer with spiced notes along with some gingerbread, caramel and a 7.5% abv. This will keep you warm on a snow day.
  3. Port Brewing Santa’s Little Helper Not to be confused with those other beers by the same name, this Helper is a 10% ABV Russian Imperial Stout with notes of cocoa, coffee and dark cherries. There is also a barrel aged version if you’re lucky enough to get your grubby paws on it.
  4. New Belgium Accumulation White IPA This is a style you don’t often see show up to the Christmas Ale party. A hopped up white IPA with bright notes of citrus, tropical fruit and sweet malt to remind you that winter won’t last forever.
  5. Deschutes Jubelale  A yuletide celebration in a bottle. This dark and malty ale has notes of chicory, spice and dried fruit. It’s the perfect beer to wash down that fruitcake. And make you look forward to eating fruitcake.
  6. Bison Gingerbread Ale This organic brewery out of the Bay Area is just the type of people you want to root for. Especially when they make a beer like this. It’s a dark beer with notes of molasses, dark malts, spices and of course gingerbread cookies.
  7. The Bruery 12 Days of Christmas Series Those mad brewing geniuses over at The Bruery have embarked on a 12-year Christmas ale event that results in one new 12 Days of Christmas themed beer every year. They are halfway through the quest, releasing their Six Geese A Laying Belgian Strong Dark ale just last month. It’s malty as well as bright with notes of cranberries, cherries, citrus, and plums.
  8. Rogue Santa’s Private Reserve A variation of their Saint Rogue Red, this hopped up red ale with a beautiful malt finish and some nice spice notes is a great beer to pair with your Christmas dinner.
  9. Avery Old Jubilation An Old English Ale with notes of toffee, mocha, hazelnuts and lots of malt. This drinkable treat is worth the wait each year.
  10. Boulevard Nutcracker Ale With lots of malt, molasses, brown sugar and winter spices, this is a beer that will keep you warm by that winter fire.
  11. Alaskan Winter Ale An Old English ale brewed up where they know a thing or two about cold winters. This winter beer has both a malty richness and crisp brightness with notes of spruce, cherries, and honey.
  12. Souther Tier 2XMAS It’s a Swedish Christmas in a bottle. Brewed with figs, orange peels and spices this is a beer that brings a European style Christmas to a beer bottle. This is a great one to pair with sausages or strong cheese.

Chocolate Stout Candy Cane Cake2

Chocolate Stout Candy Cane Cake

Ingredients
  

For the Cake:

  • 1/2 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • optional: ¼ tsp peppermint extract
  • 1/2 cup buttermilk
  • ¾ cup stout or porter beer
  • 1/3 cup dark chocolate chips
  • 1 2/3 cups cake flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp espresso powder
  • 1 tsp baking powder
  • 3/4 tsp salt

For the frosting:

  • 10 wt oz dark chocolate
  • 1/3 cup stout
  • ¼ cup heavy cream
  • ¼ cup crushed candy canes

Instructions
 

  • Preheat oven to 325.
  • In the bowl of a stand mixer beat the butter and both kinds of sugar until light and fluffy, about 3 minutes.
  • Add the eggs and vanilla extract (peppermint if using) and beat until well combined.
  • In a microwave safe bowl add the chocolate chips and the stout. Microwave on high for thirty seconds, stir and repeat until the chocolate and beer are well combined.
  • Add the chocolate to the butter and mix until well combined, stopping to scrape the bottom of the mixer to insure the butter and chocolate are well combined. Stir in the buttermilk.
  • In a small bowl mix together the flour, cocoa powder, espresso powder, baking powder and salt.
  • Sprinkle the dry ingredients over the wet ingredients and stir until combined.
  • Pour the batter into a large loaf pan that has been sprayed with cooking spray.
  • Bake at 325 for 65-75 minutes or until a tooth pick inserted in the center comes back with just a few crumbs attached.
  • Allow to cool before removing from pan.
  • To make the frosting add the chocolate, cream and beer to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted and smooth.
  • Allow the frosting to cool for about 5 minutes and then pour gently over the cake.
  • Sprinkle with crushed candy canes. Chill until the frosting has set, about 30 minutes.

I made this once with the peppermint extract and once without. I have a well documented aversion to mint, so I preferred it without. But if you want to reiterate the Candy Cane flavor and like mint, adding it is a good option.

 

Chocolate Stout Candy Cane Cake3

Salted Beer Caramel Sauce plus 5 More Edible Homemade Beer Gifts

Beer Caramel Sauce3

'Tis the Season.

To drink too much, eat too much and blame it all on seasonally appropriate Holiday Cheer.  I can get behind that, excess seems to agree with me. And while we’re at it, DIY’ing a few holiday gifts infused with beer is another great excuse to break into that beer stash. After all it’s better to give, right? Especially if a byproduct of that giving is figuring out what to do with that "leftover" beer. It can’t go to waste, that just doesn’t make economical sense.

6 Homemade Beer Infused Edible Gifts

1. Chocolate Pretzel Beer Toffee

A surprisingly easy to make candy that’s always a big hit. It also makes a great addition to a cookie tray, but be careful it’s hard to stop eating this stuff, it has a crack like presence.

beer toffee FG

 2. Stout & Sriracha Beer BBQ Sauce

A little break from all the sweet treats, this is a great sauce to pass along to friends and family. Don’t forget to print out a few recipe ideas to go along with, like these Oven Roasted BBQ Beer Ribs or these  Oven Baked BBQ Chicken Wings.

Sriracha & Stout BBQ Sauce 2

 3. Chocolate Stout Truffles 

These are pure decadence. A beerified version of a traditional holiday favorite.

Chocolate Stout Truffles11

4. Beer Caramel Corn

A little treat reminiscent of childhood, with a grown up flavor of craft beer.

Salted Beer Caramel Corn 4

5. Beer Candied Pecans

Bring Beer Nuts to entirely new level.

Beer Candied Pecans4

 

 6. Salted Beer Caramel Sauce (recipe below)

Ice cream socials will never be the same.

Beer Caramel Sauce2

Salted Beer Caramel Sauce

Ingredients
  

  • 2 cups sugar
  • ½ cup beer see note
  • 8 tablespoons unsalted butter softened, cut into cubes
  • 1 cup heavy cream room temperature
  • 1 tsp flakey sea salt

Instructions
 

  • Add the sugar and beer to a very large heavy bottom saucepan over high heat (caramel will bubble up to 10x's it's original volume). Stir just until the sugar has melted then stop stirring.
  • Allow to boil untouched (you can swirl the pan a few times to evenly distribute caramel but stirring will cause crystallization) until the caramel reaches a deep amber, almost reddish color.
  • Add the butter, stirring continuously until all the butter has melted. Remove from heat.
  • Slowly whisk in the cream and salt until well combined.
  • Return to heat, cooking until slightly thickened, about 3 minutes
  • Allow to cool for ten minutes before transferring to a glass jar.
  • Keep refrigerated until ready to use, heat the caramel to thin, if desired.

Notes

You want a beer with some maltyness. Look for a brown, red or amber ale that has a strong malt backbone.

 

Beer Brined Paprika Chicken with IPA Roasted Red Pepper Cream Sauce + Giveaway

Beer Brined Paprika Chicken with IPA roasted red pepper cream sauce

When you decided to dedicate your life to cooking with beer, people ask questions. Sometimes those questions follow puzzled looks at the grocery store at 8am while pushing a cart full of beer.

More commonly it’s during interviews, which have become more and more frequent over the past year (apparently I’m the foremost leading expert in cooking with beer). The questions are usually similar: "How did you get into cooking?" "What’s your favorite beer?" "How is that you’re not fat?"

The past three interviews I’ve had a new question come up all three times: "What are your favorite kitchen items?"

I did an entire interview for the May issue of Imbibe’s print magazine about things I can’t live without. To be honest, the answer changes a bit from moment to moment, but one thing that always seems to fall into that Can’t Live Without category is my Le Creuset cast iron skillet. I’ve cooked everything from cake to steak in mine and it’s my go to for quick dinners. Without hesitation it’s the pan I’d choose over all the others.

red skillet

With a little inspiration from that question, and the upcoming gift giving festivities, I’m giving some of my favorite things away. A cherry red Le Creuset cast iron skillet (my absolute favorite), an autographed copy of my cookbook: The Craft Beer Cookbook (affiliate link)., and salt that I love so much I carry some around in my purse: Smoked Maldon Salt.

I’m even sharing a recipe from my book that I make in that go-to cast iron skillet. It even tastes great made with some of that smoked salt I love so much.

Beer Brined Paprika Chicken with IPA roasted red pepper cream sauce2

Beer Brined Paprika Chicken with IPA Roasted Red Pepper Cream Sauce

Ingredients
  

For the Chicken:

  • 1 cup IPA beer
  • 1 cup Chicken Broth
  • 1 tbs kosher salt plus ¼ tsp, divided
  • 3 lbs chicken bone in, skin on (thighs, legs, wings)
  • 1 tbs smoked paprika
  • 1 tsp sweet paprika
  • ½ tsp onion powder
  • ¼ tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1 tbs olive oil

For the sauce:

  • 2 ounces cream cheese
  • 2 tbs sour cream
  • 2 tbs IPA
  • 1 roasted red pepper from a jar is fine
  • ¼ tsp salt
  • Rice for serving

Instructions
 

  • Add the beer, chicken broth and salt to a bowl, stir to combine. Add the chicken, place bowl in the refrigerator for 3 to 6 hours. Remove chicken from the brine, rinse, pat dry.
  • In a large bowl, mix together the smoked paprika, sweet paprika, onion powder, nutmeg, and cayenne. Add the Chicken, toss until well coated. Allow to sit at room temperature for 10 to fifteen minutes.
  • Heat the olive oil in a large cast iron skillet. Add the chicken, fat side down, and allow to brown, about 4 minutes. Turn chicken over and place cast iron skillet in the oven, cook at 425 for 18 to 20 minutes or until cooked through. (If you don’t own a large enough cast iron skillet to accommodate the chicken, brown chicken in batches and place on a baking sheet that has been covered with aluminum foil. Place baking sheet in the oven, cook at 425 for 18 to 20 minutes.)
  • While the chicken is cooking, add all of the sauce ingredients to a food processor, process until smooth.
  • Plate chicken on top of rice, cover with sauce prior to serving.

 

Favorite Things GIveaway

In the spirit of Holiday Giving, I’ve teamed up with some pretty fantastic bloggers to give away a few of our favorite things.

Enter my giveaway by using the Rafflecopter widget below, but don’t forget to check out the other blogs and enter those giveaways as well.

1. Bakeaholic Mama 2. Pineapple and Coconut 3. Fabtastic Eats 4. The Lemon Bowl 5. Foodness Gracious 6. Rachel Cooks 7. Dine and Dish 8. Big Bear’s Wife 9. Nutmeg Nanny 10. Savory Simple 11. What Megan’s Making 

 

a Rafflecopter giveaway

Spinach Artichoke Beer Cheese Crostini

Spinach Artichoke Beer Cheese Crostini P

This is necessary.

Putting dip on bread. Serving it on a silver platter. Acting fancy.

It’s the same amalgamation of ingredients as that dip you serve in that Pyrex bowl surrounded by bread slices, relatively similar process, but the result is the ability to use the Italian word for "little toast" whilst talking about beer cheese dip.

It also allows for your unruly party guests to grab a portable portion of dip and move along, avoiding a traffic jam around the dip section and promoting harmonious party mingling.

Or you could just serve it in a bowl surrounded by bread like a normal person.  But you’ll miss out on being able to say Italian words like a boss.

Spinach Artichoke Beer Cheese Crostini_

 

Spinach Artichoke Beer Cheese Crostini

Ingredients
  

  • 1 French baguette sliced into 1 inch slices
  • ¼ cup olive oil
  • salt and pepper
  • 8 oz cream cheese
  • ¼ cup sour cream
  • 3 wt oz parmesan about 1 cup
  • 3 wt oz mozzarella cheese (about 1 cup) divide in half
  • 5 wt oz frozen chopped spinach about 1 cup, thawed & wrung dry
  • 1 tbs cornstarch
  • ½ cup IPA beer
  • 1 tsp red chili sauce such as sriracha
  • ½ tsp garlic powder
  • 14 wt oz quartered artichoke hearts

Instructions
 

  • Preheat oven to 375.
  • Arrange the baguette slices on a baking sheet. Brush both sides with olive oil, sprinkle with salt and pepper.
  • Bake for ten minutes. Turn slices over, bake for ten more minutes or until golden brown.
  • While the bread cooks, make the cheese dip.
  • Add the cream cheese, sour cream, parmesan, half the mozzarella, spinach, cornstarch, beer, chili sauce and garlic powder, process until well combined.
  • Add to a saucepan over medium heat along with the artichoke hearts. Cook, stirring frequently, until hot and bubbly.
  • Spoon cheese dip onto the toasted bread, sprinkle with remaining cheese. Return to the oven and bake until the cheese has melted, about 5 minutes.
  • Serve warm.

Spinach Artichoke Beer Cheese Crostini 3

Rosemary Beer Biscuits with Stout Sausage Gravy

Rosemary Beer Biscuits with Stout Sausage Gravy4

Let’s pretend for a second that you’ve never had biscuits and gravy.

Like you’ve never sat in good company at a crappy diner in a small town eating sub par biscuits and gravy washing it down with shitty coffee like it’s the best breakfast you’ve ever had. Like you’ve never had someones grandma make them for you so early in the morning you could hardly keep your eyes open. Like you’ve never delayed the start of day two of a road trip just so that you could have a plate of southern comfort food from that place your friend once told you about.

Rosemary Beer Biscuits with Stout Sausage Gravy

But we can’t do that. Because there is something about that combination of simple ingredients, done just right, that stays with us forever. The way the perfect song pouring out your car windows as you drive down a softly worn country road on a summer afternoon makes you feel like everything’s right in the world.

The food that stays with us, that comforts us, reminds us of home, is almost always simple food. It’s these dishes that are worth making, and remaking, over and over, making small adjustments that no one but us really notices, because dishes like this stay with us.

Rosemary Beer Biscuits with Stout Sausage Gravy2

 

 

Rosemary Beer Biscuits with Stout Sausage Gravy

Servings 6 -8 servings

Ingredients
  

For the biscuits:

  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp chopped fresh rosemary
  • 8 tbs unsalted cold butter cut into cubes
  • 1/2 cup buttermilk
  • 2/3 cup Belgian ale or wheat beer
  • 2 tbs melted butter
  • ¼ tsp course sea salt

For the gravy:

  • 1 lb pork sausage raw, without casing
  • ¼ cup finely chopped white onion
  • 1 tbs butter
  • 6 tbs flour
  • 3 cups whole milk
  • 1 cup stout
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 tsp Worcestershire sauce
  • ¼ tsp cayenne pepper

Optional

  • 4 large eggs fried

Instructions
 

  • Preheat oven to 400.
  • In a processor add flour, baking powder, baking soda, salt, sugar, and rosemary.
  • Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
  • Add the buttermilk and beer. Mix with a fork until just combined.
  • Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
  • Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
  • Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  • Brush biscuits with melted butter, sprinkle salt.
  • Bake at 400 for 12 to 15 minutes or until the tops are golden brown.
  • To make the gravy add the sausage to a pan over medium high heat. Cook, breaking up with a wooden spoon, until browned. Add the onions and butter, stirring and cooking until onions are browned, about 5 minutes. Sprinkle with flour. Whisk until flour is well combined. Cook until flour has browned. Add the milk, stout, Worcestershire, salt, pepper and cayenne pepper. Cook until thickened, about 8 minutes.
  • Top the biscuits with gravy and fried eggs, if desired.

A HUGE Thank You to my Facebook Fans who suggested I work on a Beer Biscuits and Gravy recipe. You guys are always an inspiration.

Rosemary Beer Biscuits with Stout Sausage Gravy3

Duck Confit on IPA Potato Cakes with Stout Pomegranate Sauce

Duck Confit over Pale Ale Potato Cakes and Stout Pomegranate sauce2

 What the hell does Confit mean, anyway?

The culinary world is full of high brow words that can be used to dazzle and confuse the mainstream masses, that in reality just define simple principles.

Charcuterie? Just a meat plate.

Crutites? Just raw vegetables.

Braise? Sear in hot pan then cook slow and low in liquid.

Canapé? Any type of finger food.

And that brings us to confit. Sounds difficult and intimidating but it just means to cook in oil or fat at a low temperature for a long time. It was originally invented as a way to preserve meat and chefs quickly found that it worked wonders on duck and goose. The greatest gift that the Confit Inventor gave to the modern day busy entertainer is that it can be made a week (some say months) ahead of time. The flavors just keep getting better.  It’s an easy and nearly foolproof way of cooking like a Culinary Superhero even if you only have a few successful meals under your cookin' belt.

I made this twice, the second time I just served the duck over a pile IPA mashed potatoes (rather than making the cakes) with the stout pomegranate sauce and a sprinkle of pomegranate seeds, turned out beautifully. It was so good I’m already planning on making it again. It’s my new Go-To fancy dinner party meal.

Don’t let the deluxe title fool you, use it as a way to dazzle and impress others. Just don’t let them know how easy it was.

Duck Confit on IPA Potato Cakes with Stout Pomegranate Sauce

Ingredients
  

For the Duck:

  • 8 duck legs
  • ¼ cup kosher salt
  • 6 garlic cloves peeled
  • 2 tbs fresh thyme chopped
  • 3 cups duck fat
  • ¼ cup olive oil

For the Stout Pomegranate Sauce:

  • 16 fl oz pomegranate juice
  • 1 cup imperial stout
  • ¼ cup balsamic
  • ½ cup pomegranate seeds

For the Potato Cakes:

  • 4 lbs potatoes peeled, sliced
  • 8 tbs butter cut into cubes
  • 1/3 cup cream
  • 1/3 cup IPA beer
  • ½ tsp salt
  • ½ tsp pepper
  • 1 egg
  • 1 cup milk
  • ½ cup flour
  • 2 cups Challah bread crumbs see note
  • 3 tbs olive oil

Instructions
 

To make the duck:

  • Sprinkle a thin layer of kosher salt in a baking pan. Arrange the duck legs in an even layer over the salt. Sprinkle with chopped thyme, press the garlic cloves onto the duck legs. Sprinkle with remaining salt. Cover and chill for 24 hours.
  • Preheat oven to 275.
  • Remove duck from pan, rinse well, return to a clean, salt free pan.
  • Cover with duck fat and olive oil.
  • Cook at 275 until duck is falling off the bone, about 3 hours.
  • Cover and chill for 24 hours and up to a week (some chefs state that duck confit can last up to two month chilled in fat, and flavor gets better over time. However, there is a slight increased risk of food born illness after 8 days).
  • When ready to serve, return to 300 degree oven until warmed through. Gently shred, remove from oil to drain.

To make the Sauce:

  • Add the pomegranate juice, stout and balsamic to a saucepan over medium high heat. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally until thickened and reduced, about 15 minutes. (Can be made a week ahead of time. Chill until ready to use, heat slightly under warm running water before drizzling. I store this in a plastic squeeze bottle).

To make the potato cakes:

  • Cook the potatoes in lightly salted boiling water until fork tender. Drain and add potatoes to a stand mixer along with butter, cream, IPA, salt and pepper, mix on medium speed until well combined.
  • Form into 4 inch wide by one inch high cakes, place on a baking sheet covered with wax paper. Chill for one hour and up to 24.
  • In a small bowl Wisk together the egg and milk. In a separate bowl add the flour. In a third bowl add the breadcrumbs.
  • Heat the olive oil in a large pan over medium high heat. One at a time dredge the cakes in flour, then dip in milk mixture, then coat with breadcrumbs.
  • Fry in hot olive oil until golden brown, 2 to 3 minutes per side. Remove from pan, allow to drain on a stack of paper towels.
  • To plate add the cakes to serving plates, top with duck meat, drizzle with stout pomegranate sauce, sprinkle with pomegranate seeds.

Notes

To make Challah breadcrumbs, add ½ a challah loaf to a food processor and process until just crumbs. Pour crumbs in on a baking sheet in an even layer. Bake at 350 until golden brown, about 6 minutes.

I use the Duck Fat  you can also find it at Sur La Table and it also works wonders with potatoes. (Affiliate Link)

Duck Confit over Pale Ale Potato Cakes and Stout Pomegranate sauce