Sourdough Old Fashioned Beer Doughnuts, no bakers yeast makes these easy to make!
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Sourdough Beer Biscuits
I know I told you that it would be DAYS before I posted this recipe, and in reality, it’s been like 30 hours, but that’s the nature of our existance right now, right? 30 quarantine hours seem like days. Quarantine days are like dog years, each one is equal to seven regular days, I think this is a scientific fact. 
But this is a recipe that doesn’t need an overnight proof like the Sourdough Beer Waffles (but those waffles are SO worth the wait), so you don’t have to wait days to get these biscuits into your face, just minutes. And we also need to normalize biscuits at every meal because dinner needs them and breakfast shouldn’t have all the fun. It’s my pandemic mission.
Sourdough Beer Biscuits
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 6 tablespoons (85g) unsalted butter, cold
- ½ cup (114g) sourdough starter, active
- ¼ cup (57g) heavy cream
- ½ cup (114g) pale ale beer
- melted butter and Kosher Salt for top
Instructions
- Add the butter to the freezer for 6 to 8 minutes.
- Stir together the flour, sugar, baking powder, baking soda, and salt.
- Grate the butter with the small holes of a cheese grater into the flour mixture. Press into the flour with your fingers until it’s well combined.
- Stir in the sourdough, cream, and beer with a fork.
- Add to a well-floured surface, pat into a rectangle.
- Fold into thirds like a letter about to go into an envelope.
- Roll or pat the dough until it’s about an inch thick, then repeat (this will give you flakey layers).
- Using a biscuit cutter, cut into 8 biscuits.
- Add to a buttered or greased baking dish.
- Add to the freezer for ten minutes while your oven preheats.
- Preheat the oven to 450°F.
- Brush with melted butter and sprinkle with kosher salt.
- Bake for 14-16 minutes or until the biscuits have puffed and are golden brown on top.
Sourdough Beer Doughnuts with Nutella Mousse Filling
Doughnuts are my thing. My last meal thing, my birthday treat thing. Cake is great, but it’s not as good as doughnuts. It’s sort of becoming a thing on my birthday, finding nearby doughnuts wherever I happen to find myself. Even when I was here, I was able to find some which was quite the birthday miracle in such a remote location.
There is one thing I always look for when it comes to doughnut perfection. Ok, that’s not true, there are several things. But first and foremost, when a doughnut is yeasted (or raised) it needs to have that tan line in the center. That’s probably not the correct term, but that’s what I call it, the doughnut tan line. That white belt around the doughnut means the dough was light enough to sit on top of the oil, if it’s missing it means the dough was too dense and the thing sank, that’s sub-optimal.
I also believe that raised and filled doughnuts are the apex of doughnuts. Cake doughnuts are just fried muffins with the exception of Old-Fashioned. You can fight me on this but I will win. Afterwards, we can share a beer with some proper raised and filled doughnuts and all will be well again.
Sourdough Beer Doughnuts with Nutella Mousse Filling
Ingredients
For the Doughnuts:
- ¼ cup (57g) beer (pale ale, pilsner)
- ¼ cup (57g) heavy cream
- ½ cup (113g) sourdough starter
- 2 cups (240g) flour
- 1 large egg
- ¼ cup (50g) sugar
- 1 teaspoon vanilla extract
- 3 tablespoons (43g) softened butter
- ½ teaspoon salt
- Granulated sugar for rolling
For the filling:
- ½ cup (114g) heavy cream
- 2 teaspoons powdered sugar
- 2 tablespoons Nutella room temperate
Instructions
To make the doughnuts:
- Bring the beer and heavy cream to just above room temperature (not too hot or it will kill your starter), add to the bowl of a stand mixer fitted with a dough hook.
- Stir in the starter until completely dissolved in the liquid.
- Add the flour, egg, brown sugar, and vanilla, mix on high until well combined then add the softened butter and salt.
- Beat on high until the dough gathers around the blade, about 5 full minutes. The dough will be soft and slightly sticky.
- Add to a well-oiled bowl, cover tightly with plastic wrap and leave at room temperature until tripled in size, between 12 and 18 hours.
- Cut off small portions a little smaller than a golf ball (between 50g and 60g). Roll into tight balls and add to a lightly floured baking sheet. Cover tightly with plastic wrap to avoid the dough balls forming a dry crust.
- Allow to rest until doubled in size, between 4 and 8 hours.
- Remove the plastic wrap to allow the balls to dry just a bit to make handling them a little easier. Heat oil in a deep fryer or pot with a deep-fry thermometer clipped on the side until the oil reaches 350°F (adjust heat to maintain temp).
- One or two at a time gently drop the dough balls into the hot oil (make sure to handle carefully to avoid disrupting the air bubbles inside) until golden brown on the underside. Turn over gently (I use a chopstick) and cook until the other side is golden brown and the doughnuts are cooked through.
- Allow to cool on a stack of paper towels. Roll in sugar once cooled.
To make the filling:
- Add the heavy cream and powdered sugar to the bowl of a stand mixer. Beat on medium-high speed until the mixture starts to thicken. One tablespoon at a time drop the Nutella into the mixer, mixing until well combined.
- Add filling to a large piping bag with a metal tip and a pea-sized opening.
- One at a time makes a small hole in the side of the doughnuts with a small knife or a chopstick.
- Press the metal tip into the hole in the side of the doughnuts, pipe the filling into each doughnut adding about 2 tablespoons of cream to the center of each doughnut.
- Serve immediately, doughnuts are best eaten the day they are made.
Notes
If the doughnuts do not have a white line around the center once cooked, they are too dense and need to be allowed to rise a little longer.
I read the other day that sourdough starters are a problem. As in: we are wasting too much flour by feeding and discarding on a daily basis.
Overnight Sourdough Beer Waffles
Do you remember parties? The kind you went to in-person and didn’t involve internet access and a Zoom account? Yeah, me too, just barely. Do you remember being in a group of strangers, standing close, and even letting them taste your beer? Now that idea is slightly horrifying but also rebelliously exciting.
The last time someone made waffles for me was the morning after one of these…what did we call them again?….parties? Yes, one of those.
Even before I left my place to join a party at my friend Linda’s house, I planned not to return until the next morning. Late that night, before we all went to bed, we drunk-mathed her sourdough starter into a bowl with a handful of other ingredients, pretty unsure how it was going to work out the next morning.
A handful of hours later a scraggly, slightly hungover group of morning after party-goers sat at her kitchen island as she made us all sourdough waffles. They were amazing, and I suspect at least half the reason most of the people there had stayed the night in the first place.
I texted her a few days ago, I needed to make the waffles again. She sent me her recipe, which I obviously updated with beer because I do that sort of thing. It’s one of the best things I’ve made in a while, but I’m certain it will taste even better the next time I am actually allowed to have humans over to help me partake, hungover or not.
Want to make your own sourdough starter? Try my sour ale sourdough starter
Overnight Sourdough Beer Waffles
Ingredients
Overnight sponge:
- ½ cup (114g) butter, melted
- 1 cup (228g) beer* (sour ale works best, Lambic, Gose, Kriek)
- ½ cup (114g) milk
- ½ cup (113g) sourdough starter, (unfed and active)
- 3 tablespoons (42g) brown sugar
- 2 ½ cups (240g) all-purpose flour
Next morning:
- 1 teaspoon salt
- 1 large egg
- ½ teaspoon baking soda
Instructions
- In a large bowl stir together the butter, beer, milk, starter, brown sugar, and flour. Cover tightly and leave at room temperature overnight, at least 14 hours and up to 20 hours.
- In the morning, preheat the waffle iron.
- Add the salt, egg, and baking soda, whisk to combine.
- Cook in your waffle iron according to the manufactures specifications.
- Serve warm with syrup, jam, or whipped cream.
Notes
*Sour or wild fermented ales are similar to sourdough starters, they are made using wild yeast and bacteria to get their signature sour flavors. Often (but not always), those yeast and bacteria strains are the same: lactobacillus, Saccharomyces or Brettanomyces. If you find a beer that has those, it will help to make your waffle sponge even more active.
If you close your eyes, and take a second, you can put the taste of sourdough bread side-by-side with a sour ale. The flavor is liquid sourdough, the notes are so similar, and there is a good reason for that: it’s the same process.
Sourdough bakers and sour ale makers are cultivating the same thing: a wild yeast strain, as well as a wild bacteria called lactobacilli. Sourdough bread tastes sour because of the same two things that make sour ale taste that way. When combined, those two microscopic beasts team up to leaven your bread, ferment your beer, while bringing you that beautiful tang (*Not all sour ales contain lactobacilli, but plenty do).
Because of this, making your sourdough starter with a liquid that a master brewer already spent weeks ensuring contained both a wild yeast strain AND lactobacilli puts you ahead of the game. Water is fine, but a sour ale is like water with superpowers.
Things to keep in mind:
- The warmer the room, the quicker the starter will start. If you have a cold house, plan on the starter and the dough, taking much longer.
- Avoid the temptation to clean the crock between feedings. Soap kills bacteria which is what you are trying to cultivate.
- If you want a more sour starter, feed less often (once you get to twice a day feedings, just feed once a day for a few days).
- Starting with a whole wheat or rye flour will give you a better likelihood of finding wild yeast as its less processed than all-purpose flour. Once you start, you can switch to all-purpose flour.
- If your mature starter is looking weak, try a few feedings with a sour ale instead of water.
- Adding a few tablespoons of starter to a regular bread recipe (along with all the rest of the ingredients including the commercial yeast), will help it rise higher and faster and give it a nice flavor.
I used Trinity Brewing, 7 Day Golden Sour
Sour Ale Sourdough Starter Recipe
Step one:
Combine 1 cup (120g) flour (whole wheat flour works best to start), and ½ cup (4oz) sour ale that has both lactobacilli and Brettanomyces (ask at your local bottle shop, a beer like this should be easy to find) in a glass, ceramic, or clay crock. Stir until all the flour has been moistened. Cover loosely with a lid or plastic wrap (not airtight, you want some air going into the crock) and allow to sit at room temperature for 24 hours. (Cover the remaining beer and allow to sit at room temperature for your next two steps).
Step two:
After 24 hours stir the mixture, remove all but ½ cup (4 oz) discarding the rest. Add 1 scant cup (110g) all-purpose flour and ½ cup (4 oz) room temperature beer. Stir the 1/2 cup starter, flour, and beer, until well combined, cover, and let sit at room temperate.
Step three:
Continue feeding once a day as directed in step two for three days. Once 12 ounces of beer has been used, switch to warm water (filtered water works best). On the fourth day begin feeding twice a day, as directed in step two. One feeding first thing in the morning, second feeding at night.
Step four:
Once your starter doubles in size in less than 2 hours, it’s ready to use. This could take as little as one week and as many as three weeks. Colder environments will take longer, warmer temperatures will be quicker. Once you’re ready to use the starter measure out what you need for your recipe, feed your starter, and place it in the fridge.
Step five:
Feed your starter once a week. It can live indefinitely, starters have been known to live for decades, and in some communities are passed down through generations. When you want to use your starter, take it out of the fridge, feed it, and allow to come to room temperature before using (about 6 hours, overnight if the room is cold). Feed it again and then put away.
Check out my recipe for:
Overnight Sourdough Beer Waffles
Sour Ale Sourdough Bread
Ingredients
Step one:
- ¼ cup 2oz sour ale starter (recipe listed above)
- ½ cup 60g flour
- ½ cup 110mL water
Step two:
- 2 cup 240g flour
- ½ cup 110mL room temperature beer (sour ale or wheat beer),
- 1 teaspoon 6g sugar
- 1 teaspoon 6g kosher salt
- 1 teaspoon 6g coarse salt
Instructions
- Add ¼ cup room temperature starter, ½ cup flour, and ½ warm water to a small bowl. Stir to combine. Cover loosely and leave on the counter for 6 hours or up to overnight.
- Add the remaining flour, ½ cup room temperature beer, and 1 teaspoon sugar to the bowl. Stir until combined.
- Add the dough to a well floured surface, kneading until the dough is no longer sticky and very elastic, about 20 minutes (this can be done in phases). Towards the end of kneading, add in the kosher salt (salt is very important for flavor but can impede the yeast so it’s best to add it last).
- Oil the inside of a large bowl. Add the ball of dough to the bowl, loosely cover and allow to rise until doubled in size, about 4-6 hours.
- Preheat the oven to 425F.
- Once the dough has risen, it will probably also have spread. Gently tuck the sides under the dough to make a smaller, but higher, ball of dough, transfer to a lightly oiled Dutch oven. Using a sharp knife, slice the top of the bread in an X, sprinkle with coarse salt. Add the lid tightly onto the pot.
- Bake for 50 minutes or until the dough has a hard crust and is dark brown.
- Slice, serve warm.
With Italian, Turkish, Greek, Spanish, Levantine, and North African influences, it’s no wonder that Mediterranean cuisine is taking the international food scene by storm. But how do these Mediterranean food cultures work together? That’s what we’ll discover here.
Sunflower seeds have an exceptionally long history. They’ve been much loved for many thousands of years. As such, they’ve long been known for their health benefits and many helpful nutrients. Read on to learn everything about the health benefits of sunflower seeds.
Delve into the deeply ingrained, flavor-packed world of Ethiopian cuisine, where each dish is a tour de force of taste and tradition. Stick with us, and you’ll soon be whipping up authentic Ethiopian dishes with the verve of a seasoned chef.
Overnight Yeasted Beer Waffles with Blueberry Syrup
This is really because I love you. And waffles, obviously. My favorite waffles of all time are the Sourdough Beer Waffles, they are gorgeous and amazing but do require the wild-fermented magic of a sourdough starter that takes at least a week to coax into existence.
And when you don’t have one, or you neglect it and it refuses to magic for you, you can’t have the waffles. This is FINE. Sourdough starters are not actual pets, it’s totally fine to neglect them until they stop working and then flush them down the sink. It’s also totally fine to not have them at all, it’s not everyone’s bag. But this should not impede your ability to make a batch of the best waffles in existence, and those waffles have to include yeast, this is a non-negotiable.
Yeasted waffles are just better than all other waffles and this is a fact. The crispy outside, light yet chewy insides, it’s just pure breakfast gold. You do have to be aware and functional enough the night before the waffle consumption to throw it all together, but that’s easy. You will ALWAYS want waffles in the morning so just do it, you’ll thank yourself.
And "night you" needs to do something to make amends to the "morning you". Since "night you" gets all the beer and "morning you" gets all the hangovers and the "what did I drunk buy on Amazon last night" buyer’s remorse. These waffles will go along way to make reparation for all that "night you" has done.
Overnight Yeasted Beer Waffles with Blueberry Syrup
Ingredients
For the waffles (night before):
- ½ cup (114g) butter
- 2 cups (228g) whole milk
- ¾ cup (171g) beer, room temperature pilsner, wheat beer, brown ale
- 2 ¼ teaspoons (1 packet, or ¼ ounce) dry active yeast
- ¼ cup (50g) brown sugar
- 3 cups (380g) all-purpose flour
For the waffles (day of):
- 1 teaspoon salt
- 2 large eggs
- ½ teaspoon baking soda
For the syrup:
- 1/3 cup powdered sugar
- 2 tablespoons water or beer
- 1 ½ cups blueberries
- Splash vanilla extract
Instructions
- Heat the butter until almost boiling*, remove from heat stir in the milk and beer. If the mixture is at room temperature or just above, continue with the rest of the recipe. If it’s too cool, heat it for a few seconds, if it’s too warm, let it cool for a few minutes. You want to trigger the yeast (if it’s too cold, this won’t happen) but not fully activate it or the rise will happen too quickly.
- Stir in the yeast, brown sugar, and flour until well combined. Cover with plastic wrap and let sit for about ten minutes (you will start to see just a few bubbles form).
- Refrigerate for 8-18 hours.
- Remove from fridge add the salt, eggs and baking soda, stir until combined.
- Cook in a waffle iron according to manufactures specifications.
To make the syrup:
- Add all ingredients to a pot over medium-high heat. Cook, stirring frequently until thickened, 10-15 minutes. For a smoother sauce, puree in a blender once the sauce has cooled to room temperature.
Notes
*You can melt the butter on the stove in a pan or in the microwave. Just be aware that butter will pop in the microwave if microwaved too long. Stop and stir every 20-30 seconds if using a microwave.
Sriracha Stout Braised Beef Shanks over Gouda Polenta
Slow cooking things helps in times of crisis, this is a true fact. It reminds us that everything changes and good things are ahead, we just have to be patient. We have to sit back and let the things work, even if we can’t see the things work, they are working.
My favorite things to make are things that take time: short ribs, sourdough, ice cream, kimchi, beer, shanks. All these things need time, you can’t rush them. We have a time frame for them, which makes it so much different than the "when will this be over?" feeling of our current world. But the first guy to make sourdough bread had no idea, he just had to wait and hope it would turn into something great, and it did. Eventually.
We just have to remember that this is the same, it just takes time. Humans are incredibly adaptable, we’ve adapted to so much over the course of history and this won’t be any different. We will adapt to this, too.
Until then, I’m fixing all minor emotional trauma with slow-cooking things*. It helps, try it. (*advice most successful when paired with beer).
Sriracha Stout Braised Beef Shanks over Gouda Polenta
Ingredients
For the Shanks:
- 4 lbs beef shanks
- Salt
- Pepper
- ¼ cup (30g) flour
- 2 tablespoons olive oil
- 12 ounces stout beer
- 1 (14.5oz) can fire-roasted tomatoes
- ¼ cup (65g) sriracha
- ¼ cup (50g) brown sugar
- 3 tablespoons (36g) soy sauce
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
For the polenta:
- 1 cup (236g) chicken broth
- 2 cups (472g) whole milk
- ¾ cup (120g) dry polenta (corn grits)
- 1 cup (4 oz) fresh grated gouda cheese
- 4 tablespoons (57g) butter
- ½ teaspoon salt
- ½ teaspoon pepper
- Chopped chives or parsley for serving
Instructions
Make the beef:
- Preheat the oven to 300°F.
- Salt and pepper the shanks liberally on all sides. Dredge in flour until well coated.
- Heat the olive oil in a large pot or Dutch oven until shimmering. Add the shanks, searing on all sides.
- Turn off the heat. Pour in the beer, scraping to deglaze the pan. Add the remaining ingredients.
- Cover the pot and add to the oven, cooking for 3 ½ hours or until the beef is fork-tender. About every hour of cooking, turn the beef over.
- Once the beef is done, remove from oven, remove the bones and any large pieces of fat.
Make the polenta:
- In a pot over medium heat add the broth and milk, bring to a simmer.
- Whisk in the polenta. Simmer until polenta is tender and thickened, whisking occasionally, about 25 minutes.
- Stir in the gouda, butter, salt, and pepper.
- Add the polenta to bowls, top with beef shanks, sprinkle with chives.
Pineapple Hefeweizen French Toast Bake with Rum Whipped Cream
This is how we lie to ourselves. And we’re really good at it, aren’t we? This is dessert, we know that. It carries all the hallmarks of a post-dinner treat, but we ignore them and call it breakfast. Because we don’t want to wait all day to actually eat it, we don’t have time for that. So we serve it with coffee in the pre-noon hours and call it breakfast. Or maybe we make ourselves a mimosa and call it brunch. Let’s brunch! It’s not an indulgence, it’s an activity!
That’s ok, we’re honest with ourselves about enough, we can afford this lie to make our morning just a wee bit better. Because that’s how we live our best life. We eat dessert first, open a beer before noon, maybe invite a friend over to be that bad influence we know we are.
Mostly because if we eat our dessertfast with a friend, it’s not a bad habit, it’s a social engagement. And that’s good. There’s no way to make this meal healthy, but we can share it with others who love us and call it "mental health food," which is what we all need right now, amiright?
Pineapple Hefeweizen French Toast Bake
Ingredients
For the French toast:
- 1 round loaf 1lbs sourdough bread
- ½ cup 4oz wheat beer
- 1 cup 200g brown sugar
- ½ cup 100g white sugar
- 1 cup 230g pineapple chunks
- 1 ½ cups 367g half and half
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the whipped cream:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tablespoon rum
- 1 teaspoon vanilla extract
Instructions
- Cut the bread into bite-sized pieces. Add to a greased 8X8 baking dish.
- In a blender add the wheat beer, brown sugar, white sugar, pineapple, half and half, eggs, salt, and vanilla. Blend until smooth.
- Pour the mixture over the bread, pressing to make sure all the bread cubes are submerged. Allow to sit at room temperature for 30 minutes to allow the bread to absorb the liquid, or cover and refrigerate overnight.
- Preheat the oven to 350°F. Bake, uncovered, for 35-40 minutes or until the center has puffed and the bread has started to toast on the top. (you can also make in 6 individual ramekins, start checking for doneness after 18 minutes)
- Add all the whipped cream ingredients to the bowl of a stand mixer, beat on high until soft peaks form. Serve the French toast topped with whipped cream.
Pulled Chipotle Beer Chicken Sliders
I’ve made a decision.
I need to clear the emotional cache from this past week. I need to a little distance from reality and my incessant need to over-think. I need a break and a beer and I’ve decided that a trip to Bend, Oregon can fix what ails me right now. Or at least numb it and distract me enough to remind me how big the world is.
I’ve even booked a place that has a kitchen, because I’ve already told you about my need to bake bread when I’m sad, and my over excitement for the sourdough starter I made (yes, I’m contemplating bringing it with me like a cat in a carrier). I’m leaving in 11 days and I’m going to update you, like I did when I was here. Because even if you can’t blow off Thanksgiving to road trip and drink beer, I still want you along for the ride.
I also made you some sliders, because football is forever and we need food for that, these just take 20 minutes.
Pulled Chipotle Beer Chicken Sliders
Ingredients
- 3 cloves garlic minced
- 2 chipotle chilies in adobo chopped
- 2 tablespoons adobo sauce
- 1 tablespoon honey
- 2 tablespoons tomato paste
- 1 cup stout
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 6 boneless 1.5 lbs, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup chopped green onion or cilantro
- 12 slider buns
Instructions
- Add the garlic, chipotles, adobo sauce, honey, tomato paste, beer, chicken broth and cornstarch in a blender, blend until smooth.
- Sprinkle the chicken on all sides with salt and pepper.
- Heat the olive oil in a pan over high heat, sear the chicken on both sides.
- Reduce heat to medium, pour the sauce over the chicken. Simmer until the chicken is cooked through and the sauce has thickened, 6-8 minutes.
- Remove from heat, shred the chicken using two forks, toss in the sauce.
- Fill the slider buns with chicken, sprinkle with chopped green onions (or cilantro).
Puff Pastry Cake with Maple Ale Pastry Cream
It’s storming in a way that makes me nervous.
But maybe not in the way you’d expect. I watch the outage map light up all around my town as the lights start to flicker off. I hear the light footsteps of rain on the roof and the cold wind slither through the trees. It’s charming. As much as it can be for a California girl transplanted to the Pacific Northwest.
I worry about not being able to take the photos I had planed for the day, about getting cut off from the Skype call I have this afternoon, and about the fate of the sourdough starter in my fridge.
It also helps me to take a giant step back. All of this is just an inconvenience, a minor disruption that changes my plans of working into fireside book reading. I’m grateful. Breathlessly, disgustingly, grateful that it isn’t more, that the "first world" problem that is making my neighborhood panic and make plans to flee the city isn’t anything more than just sort of uncomfortable.
Sometimes we all just need a little perspective. Just take a step back, pour a beer, eat some cake and tell yourself how lucky you are. Not in the good moments when it’s easy, but in the hard ones when it could be much worse. MUCH, much worse.
Have a safe weekend. Eat some cake. Drink some beer.
Puff Pastry Cake with Maple Ale Pastry Cream
Ingredients
- 1 cup whole milk
- 1 cup plus 2 cups heavy cream, divided
- 1 teaspoon vanilla extract
- 4 egg yolks
- 1/3 cup plus 2 tablespoons beer*, divided
- 1 cup granulated sugar
- 1 teaspoon salt
- 3 tablespoons cornstarch
- 1 sheet of puff pastry
- ½ cup powdered sugar
- Berries for garnish
Instructions
- In a saucepan off heat whisk together the eggs, sugar, salt and cornstarch until well combined.
- Add the milk, 1 cup cream and 1/3 cup beer to a container and warm slightly (not hot, just body temperature).
- Whisk the egg mixture continually while slowly poring the warm liquid into the saucepan.
- Add the saucepan to medium heat, whisking until thicken. Remove from heat, add to a storage container and refrigerate until chilled, about 1 hour.
- Heat the oven to 400F.
- Roll out the puff pastry on a lightly floured surface. Trim uneven edges and cut into even thirds. Place on a baking sheet, Poke all over with a fork.
- Bake for 10 minutes or until lightly golden brown. Allow to cool completely.
- In a medium bowl add the remaining 2 cups cream and powdered sugar, beat with a hand mixer on high until soft peaks form. Slowly pour in the remaining 2 tablespoons beer, beating until whipped cream firms.
- Add one of the puff pastry sheets to a serving platter. Top with about ½ the pastry cream, then add another puff pastry sheet, and the remaining pastry cream. Top with the final puff pastry sheet (if the stack starts to slide around, chill until set before frosting).
- Frost with whipped cream. Refrigerate for 12 to 24 hours.
- Garnish with berries before slicing and serving (a sharp bread knife works well for slicing).
Notes
I used a Autumn Maple Belgian Ale from The Bruery. If you can't find it, use a malty, sweet beer like a Belgian Quad, a pumpkin ale, a gingerbread ale.
I used Autumn Maple from The Bruery
Photos from my Instagram account
I made it.
From LA to Seattle, up Highway 1. Past fat lazy seals, miles of winding coastlines, epic Redwoods, and into an unusually sunny Seattle. Although the sun has now given way to the typical rain, it’s somehow comforting.
Although figuring out how to wield a camera in low light has been a bit challenging.
But the food isn’t. This part of the word has gorgeous produce, fantastic seafood, incredible beer. I’m starting to get familiar with the Northwest breweries and the beautiful beer that I’m now so close to. If you know of a local brewery I should go to, please, I’m all ears.
As I unpack the boxes, rely heavily on my navigation to get around, figure out what local stations to set my car radio to, and try to amend my ill-equipped wardrobe (warm socks?? I need new socks?), I’m excited to be here. My Gypsy Soul gets to wander a new city.
Stout Soaked Mushrooms and Herbed Goat Cheese Crostinis
Ingredients
- 1 wt oz 1 ½ cups assorted dried mushrooms (I used Porcini, Shiitake & Chanterelle)
- 12 ounces stout beer
- 1 tbs olive oil
- 2 tbs unsalted butter
- ¼ cup chopped shallots
- ½ tsp kosher or sea salt
- ½ tsp black pepper
- 1 baguette sourdough or French
- 4 ounces chevre goat cheese softened
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh sage
- 1 tsp chopped fresh rosemary
Instructions
- Put the mushrooms in a small bowl or jar. Cover with the stout beer. Leave at room temperature for at least 30 minutes and up to 2 hours or until the mushrooms are soft and have reconstituted.
- Drain the mushrooms and rinse well to remove any residual grit.
- Slice the mushrooms into thin slices (unless mushrooms were pre sliced).
- In a pan over medium high heat melt the butter with the olive oil.
- Add the shallots and cook until softened and starting to brown, about 5 minutes.
- Add the mushrooms to the pan, sprinkle with salt and pepper, cook until most of the oil and butter has been absorbed, about 5 minutes.
- Preheat the boiler on the oven.
- Slice the baguette into 18-24 slices.
- Place the slices on a baking sheet. Place until the broiler until golden brown, about 2 minutes, flip over and place under the broiler until golden brown the opposite side.
- In a small bowl stir together the goat cheese, thyme, sage and rosemary.
- Spread each slice with goat cheese, top with mushrooms.
- Serve immediately.
Slow Cooker Beer and Brown Sugar Pulled Chicken Sliders. Perfect for a football game!
For all of the FanBoy love that seems to be sent to the Slow Cooker, it’s my least favorite way to produce a meal. Flavors tend to muddy, its hard to develop layers of flavor, and this culinary contraption seems to render a thinking cook obsolete: dump it in and turn it on.
Meat seems to be the best use, especially when you introduce beer into the mix. Both a low and slow cooking method and the alcohol in beer are meat tenderizers giving you a great final product.
I can concede that it’s convenient for those of you who don’t prefer to spend all day in the kitchen babying a sauce or teasing a sourdough starter back to life, I tend to favor the high maintenance meals.
Given my skepticism of a Slow Cooker meal, I was thrilled with how this came out. I made it twice, once with a stout with about 4% ABV (Alcohol By Volume, it should be listed on the label of your beer) and the second time with a porter with 9% ABV.
Because it’s the alcohol in the beer that gives it it’s tenderizing power, the higher ABV did the best job. Look for a beer that packs a punch, and you’ll have a fantastic crowd-pleasing meal that takes only about five minutes of active time.
I’ll just have to satisfy my need for involved cooking tasks with homemade beer slider buns.
Slow Cooker Beer and Brown Sugar Pulled Chicken Sliders
Ingredients
- ¼ cup tomato paste
- 3 tbs soy sauce
- 3 tbs balsamic vinegar
- 1 tbs Worcestershire sauce
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/3 cup brown sugar packed
- 12 ounces porter beer high ABV dark beer works best
- 6 boneless skinless chicken thigh fillets
- 18-20 slider buns
Instructions
- In a small bowl whisk together the tomato paste, soy sauce, balsamic vinegar, Worcestershire sauce, chili powder, smoked paprika, garlic powder and brown sugar.
- Add the sauce, chicken and beer to a slow cooker. Cook on low for 4 hours or until chicken pulls apart easy with a fork.
- Using two forks, shred chicken.
- Scoop chicken into slider buns.