Jackie

Coconut Pilsner Mango Cream Pie

Coconut Pilsner Mango Cream Pie

Mango Cream Pie

We’ve already talked about how much I hate bananas because they’re basically portable baby food and you need to eat fruit like a grownup who has teeth. Unless you don’t have teeth, then you get a pass.

I don’t get jealous of people eating them raw like a jungle creature, but I DO get jealous when I see the pie. YOU KNOW THE PIE. The one that’s creamy and looks so delicious, until you get close enough to smell it and it smells like baby food and jungle creatures. It’s usually served at those diners that your grandma frequents that serves food that tastes like hangovers and road trips but in a good way.

So, I decided to make a [that one fruit] cream pie, but with far, far superior food. One that takes physical and mental dexterity because it’s so tricky to get to the fruit meat. If you ranked fruit according to how easy it was to get into your mouth without pit or peel, mango would be a solid 8 out of ten. Not as hard as a lychee, but MUCH harder than a banana. But SO worth it because while bananas taste like what it would be like if fruit had assholes, mangos taste like a beach vacation with unicorns.

And I think we can all agree, no matter where you stand on the idea of putting a banana in your face, mango is just way better. So let’s make a mango pie and drink some beer.

Mango Cream Pie
Print Recipe
5 from 2 votes

Coconut Pilsner Mango Cream Pie

Servings: 8 slices

Ingredients

Crust:

  • 1 ¼ cups (150g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoons sugar
  • 10 tablespoons (142g) cold unsalted butter, cut into cubes
  • 3 tablespoons cup ice-cold pale ale or pilsner

Filling:

  • 1 large mango Tommy Atkins, Palmer
  • 1 can (15oz) full fat coconut milk
  • 3 tablespoon cornstarch
  • ¼ cup (2oz) beer (pilsner or hefeweizen)
  • 1 eggs
  • 2 egg yolks
  • 1 ¼ cups (250g) granulated sugar
  • 2 tablespoons (28g) lime juice
  • ½ teaspoon salt

For the whipped cream:

  • 2 cups (460g) heavy cream
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions

Make the crust

  • Add ¾ cup of flour, salt, and sugar to a food processor, pulse to combine. Add the butter, process until well combined and dough gathers around the blade.
  • Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
  • Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough. Dough will be very soft.
  • Lay a long sheet of plastic wrap on a flat surface.
    Add the dough to the center of the sheet, Form into flat disks.
    Wrap disk tightly in plastic wrap, chill until firm, about 1 hour and up to 5 days. 

Make the filling

  • Preheat oven to 350°F.
    Add the flesh of the mango (peel and pit removed) to a food processor, process until smooth. 
  • Add the mango puree along with the remaining filling ingredients to a pot, off heat. Whisk until well combined. 
  • Add the pot to medium-high heat, bring to a boil, whisking continuously. Boil until thickened, about 6 minutes, remove from heat. 
  • Roll the dough out on a lightly floured surface into a large circle. Line the pie plate evenly with the dough.
    Pour the filling into the piecrust. 
  • Bake for 25-30 minutes or until the crust has turned golden brown.
    Remove from oven, allow to cool to room temperature. Transfer to the fridge, chill until set, about 3 hours and up to 24. 
  • Make the whipped cream
  • Add the whipped cream ingredients to the bowl of a stand mixer, mix on high until well-combined and soft peaks form.
  • Top the pie with whipped cream, slice and serve. 

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks + MY NEW BOOK

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks

It’s (almost) here. After more than 2 years in the making, it’s finally coming together. The cookbook that started with a vague idea and morphed into Lush: A Season-by-Season Celebration of Craft Beer and Produce is coming to life.   It’s up for pre-order on Amazon, and even though I have to wait a few more months before I get a physical copy in my grubby paws, I’m SO thrilled to see the cover come to life, see the design of the inside page, and have it available to order!

It’s a book full of the amazing craft beer I love, the seasonal produce I can’t get enough of, and the recipes I can’t wait to share with you. It’s by far my favorite thing I’ve ever done in my professional life.

You have been amazing through this process. From the first post when I was just starting to write Lush, to the encouragement you give me daily on Instagram.

So, thank you, this book is for you, for coming on this journey with me. I’m so excited to see what’s next.

Print Recipe

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks

Servings: 4 servings

Ingredients

For the mushrooms:

  • 12 ounces stout beer
  • ½ cup balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 4 large Portobello mushrooms stems removed

For the leeks:

  • 2 large leeks
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2 tablespoons stout beer

For the guacamole:

  • 2 large avocados
  • 1 tablespoon chopped cilantro
  • 1 chipotle pepper in adobo minced
  • ½ teaspoon salt
  • 1 teaspoon fresh lime juice

For the sandwiches:

  • 4 Kaiser rolls or burger buns split and toasted
  • 2 large tomatoes sliced

Instructions

  • In a large Ziplock bag add the beer, balsamic, salt, garlic powder, and pepper.
    Add the mushrooms, sealing the bag to remove as much air as possible.
    Allow to marinate at room temperature for one hour or in the fridge overnight.
    Remove mushrooms from marinade. 
  • While the mushrooms marinate, make the leeks. Cut the root off and slice lengthwise to expose the inner layers where dirt hides. Wash well under cool water making sure to remove the grit between the leaves. Thinly slice the leeks, discarding the dark green portion. 
  • Heat the oil in a skillet over medium heat. Add the leeks, salt and sugar, cooking until the leeks have softened and are starting to brown. Add the beer. Cook until the leeks have turned a dark golden and the beer is gone. Make sure to cook over medium to medium-low heat, if the heat is too high the leeks will burn before they caramelize. 
  • Heat the oil in a large skillet over medium-high heat until very hot. Add the mushrooms, cooking on each side until seared and softened, about 3 minutes per side (mushrooms can also be cooked on a hot grill with oiled grates). 
  • Add the flesh of the avocados, cilantro, chipotle peppers, salt, and lime juice to a bowl. Mash with a vegetable masher until well combined. 
  • Add the mushrooms to the buns, top with guacamole and tomatoes. Serve immediately. 

Strawberry Lemonade Beer Cookie Bars

Strawberry Lemonade Beer Bars

Let’s talk unpopular opinions, shall we? We haven’t fought about anything in a while so let’s jump in. Starting with food-related topics that will most likely piss you off, but it’s your turn next, so just hang on.

Milk chocolate is not worth the calories, but dark chocolate deserves its own holiday.

Red velvet cake is an abomination because 1/4 cup of food dye is not a flavor.

Anything you make with mayonnaise is better if you make it with sour cream because mayo is the most disgusting man-made substance on the planet.

Bananas should not be eaten after childhood. It’s basically portable baby food and it makes me gag. Eat an apple like a grown-up who has teeth.

Boba tea. Didn’t we get over this in the early 2000’s? Is it a beverage? Is it food? Why is my drink chewy but it tastes like sadness?

Cookie bars are always better with frosting.

Buttercream frosting is gross. Ok, ALMOST all buttercream is gross and tastes like slightly sweetened butter and coats your mouth in the most unappealing way. When it’s made with JUST butter, vanilla, and sugar it is a big pile of loser paste.

And cream cheese frosting is superior to all other types of frosting because it’s foolproof, quick and delicious.

Ok, there it is. My real, true feelings about the food you probably love and I just told you how much I hate it. But we can still be friends, right? Just don’t make me eat a banana to prove it.

What about you? It’s your turn!! Tell me your unpopular food opinions.

 

Print Recipe
5 from 1 vote

Strawberry Lemonade Beer Cookie Bars

Servings: 9 bars

Ingredients

For the bars:

  • 1 tablespoon lemon zest (grated with a microplane)
  • ¾ cups (150g) white sugar
  • ½ cup (100g) brown sugar
  • ½ cup (114g) butter softened
  • 1 large eggs, at room temperature
  • 2 tablespoon (28g) lemon juice
  • 3 tablespoon beer pale ale, pilsner, wheat beer
  • ¼ teaspoon pure lemon extract optional
  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoons baking powder
  • ½ teaspoons salt

For the frosting:

  • 8 oz cream cheese softened
  • 1/3 cup (55g) chopped strawberries
  • 1/2 cup (63g) powdered sugar
  • 2 tablespoons (30g) heavy cream

Instructions

  • Preheat the oven to 350°F.
    Add the lemon zest, white and brown sugar, and butter to a stand mixer. Beat on medium-high until well combined and creamy. 
  • Add the egg, beating until well combined and resembles frosting, about 3 minutes.
    Stir in the lemon juice, beer and lemon extract (if using). The mixture may look a little curdled, this is fine. 
  • Stir in the flour, baking powder, and salt until just combined. 
  • Line an 8x8 baking pan with parchment so that it comes up and over the sides (this makes for easy removal). 
  • Spread the batter into the prepared pan in an even layer. Bake for 40-45 minutes or until the edges just start to turn golden brown (do not overbake, the bars will set as they cool). Allow to cool before removing from the pan.
  • Add the cream cheese and strawberries to the bowl of a stand mixer. Beat on high until the strawberries are well combined with the cream cheese and mixture is light and fluffy. Stopping to scrape the sides of the bowl occasionally. 
  • Add the cream, beating well to combine. Add the powdered sugar, stir until combined.
  • Frost the bars, cut into squares. Chill until ready to serve.

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

LOOK

AT

THOSE

LAYERS!

I need to admit to you that I used to be one of those “puff pastry is a crazy amount of work so just buy it” people. Until today. TODAY I made it with a food processor and it took ten minutes.

Adding in a little beer, instead of the more traditional ice cold water, gives you just a little bit more of a rise out of your dough. That’s not a euphemism. It’s literal. But I can see the confusion since I am the type of person who would make a sexual innuendo out of a baked goods reference, it’s an honest mistake.

This puff pastry was so buttery, flakey and amazing I’ll never go back. It also freezes really well so you can spend a few extra minutes, make a few dozen batches, and freeze it for the future. Because if you’re anything like me, you could have a tart emergency at any minute (also not a euphemism) and just need to stuff your face with something sweet. It happens.

Print Recipe

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

Ingredients

For the puff pastry:

  • 2 cups (240g) flour
  • 1 ¼ cup (285g) very cold butter cut into cubes
  • ½ teaspoon (3g) salt
  • ½ cup (4oz) very cold beer (pale ale, pilsner, pale lager)
  • 2 tablespoons melted butter (for baking)

For the apple tartlets

  • 1 large Fuji apple, peeled, cored, and diced
  • 2 tablespoons (25g) white sugar
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ cup (100g) brown sugar packed
  • 1 tablespoons (14g) butter
  • 3 tablespoons beer
  • 1 teaspoon vanilla extract
  • 1/3 cup (87g) heavy cream

Instructions

For the puff pastry

  • Add the flour, salt and approximately half of the butter to a food processor, pulse 10-15 times until just combined. 
  • Add the remaining butter, pulse to combine (don’t over process). 
  • Add the flour mixture to a flat surface, make a well in the center, add the beer. 
  • Mix with your hands until combined (this can also be done in a food processor, just make sure not to over mix or the dough will turn out tough). 
  • Add to a lightly floured surface, roll into a rectangle about ½ inch thick. Fold into thirds, like a letter about to go into an envelope. 
  • Roll again, then fold again. Repeat the process 3-4 times (this is how you get the layers). 
  • Wrap in plastic wrap and chill for at least 3 hours. 
  • Roll the dough into a rectangle about ¼ inch thick. Cut into 12 equal sized squares. Score a border about ½ inch from the edge (do not cut all the way through) prick the center with a fork. Evenly space on a baking sheet that has been covered with parchment paper. Chill while you prepare the apples. 

Make the apples and caramel

  • Preheat oven to 400°F.
    Add the apples, sugar, cinnamon, cornstarch, salt, and brown sugar to a bowl, toss to combine. 
  • Add the apples to the center of the tarts, avoiding the edge. Brush the edges with the melted butter. 
  • Bake for 18-22 minutes or until puffed and slightly golden brown. 
  • Add the brown sugar, butter, and beer to a pot over high heat. Stir until the butter has melted, then stop stirring. Boil for 3 minutes.
    Remove from heat, stir in the vanilla and cream. Return to heat, boil for one minute.
  • Add to serving plate, drizzle with caramel. 

Adapted from Bon Appetit

 

Green Beer Mac N Cheese (no food dye)

Green Beer Mac N Cheese (no food dye)

This is your reminder not to take things too seriously. You know, the “don’t sweat the small stuff, also it’s all small stuff,” reminder that we should all just relax and take it easy. On ourselves, on strangers, on the internet people who seem crazy but maybe they’re just having a bad day.

Make the Green Beer Mac N Cheese because it’s fun and because it’s almost Saint Patrick’s Day and maybe we should all just celebrate small things and get over the worry that keeps us from living in the good moments.

Do you remember what you were worried about this time last year? No? If yes, did it work out? Probably. Most things just find a way to work themselves out. Years ago, when I was in the midst of a crisis that was, at the time, fairly significant, a friend said to me, “No matter what, no one is going to die or go to jail, so it’ll be fine.” That’s now my benchmark. Is there a possibility that someone will die or go to jail? No? Then it will work out.

Just relax, take a break, and trust yourself. You’ll be fine. It will work out, and you will make it. Someday you might not even remember this specific brand of worry that you’re consumed with. So make some food just because it’s fun, have a beer and give yourself a break.

Print Recipe

Green Beer Mac N Cheese (no food dye)

Ingredients

  • 10 oz (3 cups) shredded sharp cheddar cheese
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 (12 ounce) can evaporated milk
  • 2/3 cup (6oz) beer (pale ale, pale lager, wheat beer)
  • 1 cup (20g) chopped flat leaf parsley
  • 1 lbs large elbow macaroni

Instructions

  • 1. Add the cheese, cornstarch, garlic powder, evaporated milk, beer, and parsley to a blender. Blend on high until well combined and smooth, about 3 minutes.
    2. Cook the macaroni until just before al dente, about 3 minutes less than stated on the package directions.
    3. Drain the noodles and return to the pot. Pour in the cheese sauce.
    4. Bring to a simmer, cooking until thickened and the noodles are cooked through. About 5 minutes. 

Notes

Try not to use anything too hoppy (like an IPA) or the beer flavor will be VERY strong. Unless that's what you want, then you do you. 

Sheet Pan Sweet Chili Glazed Beer Chicken

Sheet Pan Sweet Chili Glazed Beer Chicken

Do you ever wonder how long you’d live in a zombie apocalypse? Everyone imagine themselves surviving far into the future of the new world, rebuilding alongside fellow badass humans who have managed to evade bitey undead soldiers. But, most people are wrong. The only people whom I have full confidence in thriving in a zombie infestation are Jason Moma and this good friend of mine. Other than that, you’re all probably doomed.

Me? I think I’d be a solid medium. Due to my mostly feral upbringing, I have outstanding problem-solving skills that would carry me farther than most, but I’m also careless and disorganized. I’d leave the door open, or forget to grab my knife, or accidentally set off the car alarm. That would take me down.

But my tribe would miss me because I would be the one would could cook an edible meal with just pantry scraps and questionable meat. That’s really my only useful post-apocalyptic skill. I can’t grow things, or shoot things, or build things, but I can cook things. So, give me a fire and anything even edible adjacent, and I can work some magic. As long as someone else is looking after the locks and the loud noises.

Maybe it’s because I’m re-watching The Walking Dead on the treadmill this week (it legit makes me run faster), but that’s what came to mind when I decided to just use what I had on hand to make this. What can I make without going to the store? WHAT IF THERE WAS NO STORE?! I’M STILL MAD ABOUT CARL!!

So I bring you this chicken made with stuff you should always have on hand as well as meaningless rambling, you’re welcome.

Also, how long would you last if the zombies took over?

Print Recipe

Sheet Pan Sweet Chili Glazed Beer Chicken

Ingredients

  • 2 lbs chicken thighs or chicken legs (bone in, skin on)
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/3 cup pale ale
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon chili powder
  • 2/3 cup Thai sweet chili sauce*
  • 2 tablespoons sriracha
  • 2 tablespoons chopped green onions

Instructions

  • 1. Add a wire rack over a baking sheet, spray with cooking spray. Add the chicken, skin side up, on the rack. Sprinkle liberally with salt.
    2. Place in the oven, then set the temperature to 300°F, set a timer for 25 minutes (allowing the chicken to cook in the oven while it preheats helps to render fat and make the skin crispier).
    3. Add the cornstarch and beer to a sauce pan, whisk until combined. Stir in the chili flakes, chili powder, sweet chili sauce, and sriracha.
    4. Bring the mixture to a simmer over medium-high heat, stirring frequently until thickened, about 5 minutes.
    5. After 25 minutes, remove the chicken from the oven, raise the heat to 400°F. Brush the chicken with glaze. Bake for 20 minutes.
    6. Brush with glaze, turn on the oven broiler.
    7. Place the chicken under the broiler for 2-3 minutes or until sauce starts to caramelize.
    8. Remove from oven, add to a serving platter, sprinkle with green onions. 

Notes

Thai sweet chili sauce is found in the Asian section of the grocery store. I tend to favor a brand called Mae Ploy that can be found everywhere from Whole Foods to Target. But if you want to make it from scratch, I suggest this Sweet Chili Sauce recipe from Serious Eats. 

Dynamite Sushi and Beer Dip

Dynamite Sushi and Beer Dip

I know, I know. Don’t look at me like that. I know this is absurd. It’s not even really “sushi.” But don’t sit there and tell me that you don’t love those baked scallop rolls that taste more like nachos than they taste like legit sushi as much as I do.

It’s the guilty pleasure of Western sushi joints, filled with warm, creamy, sriracha laced seafood and it’s amazing. I’m hoping that all the legitimate sushi connoisseur and  Japanese chefs will forgive how I’ve bastardized their favorite cuisine. Mostly because it’s really good.

It’s supposed to be an appetizer, something you bring to a game-day-party or girls-beer-night. That was my plan. But then I decided that since it started to snow again today, it’s also survival food and I should just eat it for lunch. So I did. Please don’t hate me.

Print Recipe
5 from 1 vote

Dynamite Sushi and Beer Dip

Ingredients

  • 8 oz cream cheese softened
  • ¼ cup mayonaise
  • 3 tablespoons sriracha
  • ¼ cup pale ale beer
  • 2 tablespoons green onions
  • ½ teaspoon salt
  • ½ lbs scallops or bay scallops, chopped
  • ½ lbs bay shrimp
  • ½ teaspoon Nanami Togarashi Japanese chili pepper seasoning*
  • 4 imitation crab sticks, chopped
  • 4 sheets roasted nori snacks, thinly sliced

Instructions

  • 1. Preheat oven to 350°F.
    2. Add the cream cheese, mayo, sriracha, beer, salt and green onions to a mixing bowl. Use a hand mixer to beat until smooth.
    3. Stir in the scallops, shrimp, crab, and Nanami Tograshi. Add to an oven safe serving bowl.
    4. Bake for 18-20 minutes or until warmed through.
    5. Sprinkle with Nori, serve with chips. 

Notes

*Nanami Togarashi is sold in the Asian section of most super markets, it often comes in a small red and white glass container.

Kung Pao Porter Chicken

Kung Pao Porter Chicken

Kung Pao Porter Chicken

We ALL have that food. The food that you hated as a kid, assuming that you hated all such foods, and then you grew up and realized that you didn’t hate it all all. You had just been force-fed some horrendous version of said food, and once you had a well-made version you realized the error of your ways. Or the error of your primary-caregiver-who-fed-you ways.

For me, it’s Chinese food. Growing up I only had that horrible stuff that pretended to be chow mein, sloshed out of a large tin can, encased in an unidentifiable gelatinous substance. If you don’t know what I’m talking about, I envy you. This “meal” was always served with previously frozen egg rolls that were mostly filled with mushy cabbage. I know, sounds fabulous, right? I was convinced that I must just hate Chinese food. Until I realized that I actually love it, and crave it on a regular basis, I just hate crappy supermarket version of food that should never be served in a can.

I was 18, freshly living on my own (when “on my own” meant three roommates and a crappy apartment), and a friend brought it over in a white plastic bag, with those adorable take-out containers. What? Nope. No. I can’t. I just…but it smelled so good! Not like the roughage and slime I’d been previously served. I figured I’d try it, I could always apologize for gagging and offer up some dessert.

Kung Pao Porter Chicken

It was fantastic. And by that, I mean, fairly average Chinese take out that had spent zero time in a tin can. I was astonished and vowed to pretty much try anything offered to me from then on. Which probably led to my eating roasted ants in Bogota. Or maybe I just have questionable judgment and a penchant for danger. Either way, I’m all in when it comes to Chinese food and pretty much anything you can serve out of those little white take-out containers.

 

Kung Pao Porter Chicken
Print Recipe

Kung Pao Porter Chicken

Ingredients

For the chicken:

  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons porter beer
  • 1.5 lbs boneless, skinless, chicken thighs, cubed
  • 1 teaspoon salt

For the sauce

  • 3 tablespoons rice wine vinegar
  • 1 tablespoon hoisin sauce
  • 1/3 cup porter beer
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Asian sesame oil (or sesame chili oil)
  • ¼ teaspoon ginger grater with a microplane

For the stir fry:

  • 1 tablespoon Asian sesame oil (or sesame chili oil)
  • 1/4 cup chopped dried red chilies
  • 1 large red bell pepper, diced (stem and seeds removed)
  • ¼ cup thickly sliced green onions
  • 2 large clove garlic, thinly sliced
  • ½ cup shelled, roasted peanuts
  • rice for serving

Instructions

  • 1. Whisk together the cornstarch, soy sauce, and beer in a small bowl.
    2. Sprinkle the chicken on all sides with salt, add to the marinade, toss to coat.
    3. Whisk together the sauce ingredients in a small bowl, set aside.
    4. Heat the sesame oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the dried chilies, cooking until fragrant, about 2 minutes. Add the bell peppers, stirring frequently until softened. Stir in the garlic.
    5. Add the chicken and marinade, cooking for about 2 minutes.
    6. Pour in the sauce, reduce heat to maintain a simmer. Cook until the sauce has thickened and the chicken is cooked through, about 10 minutes. Stir in the peanuts.
    7. Add to a serving bowl, top with green onions. 
    8. serve over rice

Hop Shortbread Beer Cookies

Hop Shortbread Beer Cookies

I’m still trapped. Under several feet of snow in a city that can’t deal, surrounded by iced-over, hilly roads that my little car isn’t able to navigate. Still. The Californian in me is screaming and vitamin D deficient. So, obviously, it was time to bake.

I had to use what was on hand —and of course, I DO have dried hop flowers on hand—and decided to make you valentines cookies. Because for beer people, hops are far superior to hearts. I even had the hop cookie cutter on hand from when I made this.

You can get yourself one, too. You just have to look for a “pinecone” cookie cutter because normal people don’t just go around making cookies in the shape of beer ingredients, but I promise you, it’s a hop.

Even though I can’t leave the house and I’m about to start chewing on the curtains, at least I’m well stocked with the necessities, like dried hop cones and cookie cutters. I also have a lot of beer, so if you need any I’m here for you.

Dried hop cones can be bought at any local homebrew supply store, or online. Do not use pellets. You only need one dried hop flower, so if you have a homebrewer friend that can give you one, that’s your best bet. Or, if you’re adventurous, you can make Hopsta (hops pasta) with the rest of the dried hops.

Print Recipe

Ingredients

For the cookies

  • ½ teaspoon (3g) salt
  • 8 tablespoons (114g) unsalted butter softened
  • 1 teaspoon (3g) vanilla extract
  • ½ cup (62g) powdered sugar
  • 1 ½ cups (180g) all-purpose flour
  • 2 tablespoons (30g) beer

For the icing

  • 1 cup (125g) powdered sugar
  • 2 tablespoons (30g) beer
  • ½ teaspoon dried hop flowers, crushed (citra, mosaic, galaxy)

Instructions

  • 1. Add the salt, butter, and vanilla to a stand mixer, beat until well combined.
    2. Add the powdered sugar, beat until light and fluffy.
    3. Stir in the flour until just combined, then add the beer, stirring just to combine.
    4. Form into a log on a sheet of plastic wrap then wrap tightly. Refrigerate for one hour and up to 3 days.
    5. Roll out on a lightly floured surface until about ½ inch thick, cut into desired shape with cookie cutters.
    6. Evenly space on a baking sheet covered with parchment. Add to the freezer, freeze for 15 minutes (this will help prevent the cookies from spreading during baking).
    7. Preheat the oven to 325° F.
    8. Bake until the edges start to turn lightly golden brown. Remove from oven, pull the parchment on to the counter to cool.
    9. In a small bowl stir together the frosting ingredients.
    10. Spread the icing onto the cookies in a thin layer. 

Notes

Dried hop cones can be bought at any local homebrew supply store, or online. Do not use pellets. It's best to use aroma (or dual purpose) hops like citra, mosaic, or galaxy rather than a strictly bittering hop. 

 

Chocolate Stout Pretzel Peanut Butter Bars

Chocolate Stout Pretzel Peanut Butter Bars

This is what happens when I’m trapped. The snow is piling up around Seattle in a way that we are fundamentally unprepared for, physically and emotionally. Inches have turned to feet and there is no end in sight.

I’m a California girl, in my blood and in my bones, and even after a handful of years living here I’m still not used to what winter actually means in a normal city. My only defense is to seal myself into my house and just bake with what I have. Which is why I should call these “shelter in place bars” because that’s pretty much how I feel right now.

These peanut butter bars use what I had on hand, no need to brave the icy roads and the throngs of panicked doomsday grocery hoarders at the store in order to satisfy my baking urge. It’s also a small miracle that my friendly neighbor UPS guy dropped off some beer mail from one of my favorite breweries just yesterday. Said fortuitous package happened to contain an absolutely outstanding Nitro Stout with notes of coffee, chocolate, and toffee from Lefthand Brewing, perfect for my dessert endeavors.  Snowpocalypse or not, that had to be opened, and it did not disappoint.

Print Recipe

Chocolate Stout Pretzel Peanut Butter Bars

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 9 bars

Ingredients

  • ½ cup (128g) creamy peanut butter
  • ½ cup (114g) unsalted butter, melted
  • 1 ½ cups (400g) golden brown sugar, packed
  • ½ cup (100g) white sugar
  • 2 large eggs
  • ¼ cup (2oz) stout beer
  • 1 teaspoon vanilla extract
  • ½ teaspoon (3g) salt
  • 2 cups (240g) all-purpose flour
  • 1 cup (195g) dark chocolate chips, divided
  • ½ cup mini pretzel twists, slightly crushed

Instructions

  • 1. Preheat oven to 350°F.
    2. Add the peanut butter and melted butter to a stand mixer fitted with a paddle attachment, beat on medium speed.
    3. Add the brown and white sugar, mix until well combined. Add the eggs, beer, and vanilla one at a time, beating well between additions.
    4. Stir in the salt, flour and half of the chocolate chips.
    5. Spray an 8x8 baking dish with cooking spray (or line with parchment paper) pour the batter into the pan in an even layer.
    6. Top with remaining chocolate chips and pretzels.
    7. Bake until the edges have turned golden brown, about 35-40 minutes.
    8. Allow to cool before cutting. 

Stout Braised Short Ribs over Creamy Pale Ale Polenta

Stout Braised Short Ribs over Creamy Pale Ale Polenta

I accidentally found my new favorite get-away town on Monday. A four-hour drive to interview a brewery owner for an article I’m writing turned into an overnight stay in a Northern Oregon. A little town that I’m convinced haphazardly, and purely by accident, wound its way into being excessively charming. As if one day the residents of this little river town, this former not-more-than-a-train-stop location woke up, looked at the row of shops and cafes adjacent to the water, the glorious views of the surrounding mountains, the outstanding breweries, and said, “well, look at that! We’re adorable.”

I’d HEARD of Hood River, Oregon. I’d even stopped in once on a road trip because I NEEDED to visit Pfriem. But I’d never been there long enough to look around, long enough to really see it.

Then, I was there. A Monday night, alone except for this beast, and my gypsy soul decided to stay the night. Chatting with locals for a while, drinking the beer, and realizing why I moved to Seattle in the first place. You just stumble into these little towns that make you feel like you’re a lifetime away from the place you started.

Then I realized that it’s been almost 5 years since I moved here, packed my little car and my bulldog and headed north. I realized how lucky I am to live here, to have the people in my life that currently occupy space in my surroundings, and how even when your life feels like it’s accidentally happening to you, even when things feel haphazard, you can one day wake up and realize how great they really are.

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5 from 1 vote

Stout Braised Short Ribs over Creamy Pale Ale Polenta

Servings: 4 servings

Ingredients

For the Short Ribs

  • Kosher salt
  • 3 lbs beef short ribs
  • ¼ cup cornstarch
  • 1 tablespoon olive oil
  • 2 large carrots diced
  • 2 ribs celery diced
  • 1 cup diced white onion
  • 12 ounces stout beer
  • 1 cup beef broth
  • 1 sprig thyme
  • 1 sprig rosemary

For the polenta

  • 4 tablespoons butter
  • 1 cup pale ale
  • 2 cups whole milk
  • 3/4 cup dry polenta
  • 3/4 cup fresh grated parmesan reggiano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

Make the ribs:

  • 1. Preheat the oven to 325° F.
    2. Generously sprinkle salt on all sides of the ribs.
    3. Add the cornstarch to a wide bowl, toss the ribs in the cornstarch until well coated.
    4. Heat the olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides, remove from the pan, set aside.
    5. Add the carrots, celery and onions, cook until browned and starting to caramelized, about 15 minutes.
    6. Pour in the beer, scraping to deglaze the pan. Stir in the broth.
    7. Add the ribs into the pot, add the thyme and rosemary, add the lid onto the pot.
    8. Place the pot in the oven, cooking until the ribs are very tender and easily pull away from the bone, 3 to 4 hours. 
    9. Remove the ribs. Strain the sauce into a pot, removing the solids and any large pieces of fat, discard the fat.
    10. Separate the fat from the sauce, either spoon it off (it’s lighter color and will sit on top), or if making in advance, add to the fridge and allow to cool, peel the fat layer off the top and discard.
    11. Add the broth and ribs to a serving platter (add the carrots and celery to the serving platter, if desired). 

Make the polenta:

  • 1. In a pot over medium heat, melt the butter. Add the beer and milk, bring to a simmer.
    2. Whisk in the polenta. Simmer until polenta is tender and thickened, whisking occasionally, about 25 minutes.
    3. Stir in the parmesan, salt and pepper

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

I’ve made a decision. I’m hosting a Super Bowl party, and as I do, I’ll probably make too much food. I do this as if we will all surely starve if we don’t have at least 17 tons of food per person to sustain us as we hang out for a few hours. If you grew up in a very large family, you understand this struggle.

I wanted to tell you what I’m making, because I want to know what you’re making, too.  I’ll be making a few new dishes but I’ll also break out some of my favorites:

Two kinds of wings because wings need to be kicked up with some heat but some people are crazy and don’t like spicy things. I’ve decided on these Sriracha IPA wings, and Honey Porter Sticky wings, with accompanying sauces.

Dips, of course. This Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring must be there, but I’m also making Stout Caramelized onion dip.

Then I thought that maybe I should have sliders, too. Because tiny sandwiches are fun and easy to eat when one hand is already occupied by a beer. So I’m making these Carnitas Sliders, and I’m going to sliderify a Caprese salad.

But, of course, we need desserts. So I’m going to turn this cake into cupcakes and color the frosting to match the colors of the teams playing, because I like to be extra. And I’m making mini chocolate footballs, don’t hate me.

Yes, I know, this may take me the next two weeks to complete all these tasks but I don’t care. It’ll just give me more reasons not to leave my house.

Beer Pizza Dough recipe, 1 hour Beer Pizza Dough recipe

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Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Keyword: Beer Cheese Dip

Ingredients

  • 4.5 ounce Mexican pork Chorizo (½ of a 9 ounce package)
  • 1 lbs pizza dough (store bought or homemade, link to my recipe above)
  • Olive oil for brushing
  • coarse salt
  • 1 cup (112g) shredded mozzarella cheese
  • 4 oz cream cheese (½ of an 8oz package)
  • 1 tablespoon cornstarch
  • 1/2 cup (4oz) evaporated milk
  • 1/4 cup (2oz) beer (IPA, pale ale, wheat beer)
  • Chopped green onion or cilantro (optional)

Instructions

  • 1. Preheat the oven to 425°F.
    2. In a skillet over medium-high heat, cook the chorizo until cooked through, remove from the pan, set aside.
    3. Cut the pizza into 16 equal sized pieces, form each into tight balls.
    4. Place in a ring in the outermost part of the inside of a 10-inch cast iron skillet.
    5. Brush with oil, sprinkle with coarse salt. Bake for 10 minutes, remove from oven (bread will not be finished cooking)
    6. Add the mozzarella, cream cheese, cornstarch, evaporated milk and beer to a blender, blend on high until well combined. Stir in the chorizo.
    7. Pour the dip into the center of the skillet bread ring.
    8. Put back into the oven, bake until the cheese is warm and the pizza dough is golden brown 8-10 more minutes.
    9. Remove from oven, allow to cool enough to eat, sprinkle with green onions or cilantro. 

Beer Braised Meatball Banh Mi Sandwiches

I’m not sure why I do these things. It’s that part of me that leans toward obsessing, and it’s a small but powerful part. Mini but mighty.

Food, in one form or another, often finds it’s way into that space. Duck confit, pickling weird foods, doughnuts, bolognese, you really never know when something will settle into my major obsession zone.

When I do have things fall into the crack in my personality that sucks up obsessions, it doesn’t let them go (see also: beer, early rock photography, serial killers, bulldogs. It’s Ok to dislike me based solely on that list).

Right now, it’s Banh Mi, or if I use it as a command: BANH ME! It should be a socially acceptable command that you’re allowed to yell at people until they give you a Vietnamese-French fusion sandwich. But it’s not, so don’t try it.

After making a vegan Mushroom Bahn Mi sandwich for my book that’s in the processing of being published, I want to Bahn Mi all the things. ALL THE THINGS. I’m going to try to keep this obsession in check, but it has leaked through today, onto you so I hope you’re OK with that.

 

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5 from 1 vote

Beer Braised Meatball Banh Mi Sandwiches

Banh Mi and Meatballs in one sandwich with a sweet and spicy beer glaze!
Servings: 4 Sandwiches

Ingredients

For the pickled shallots:

  • 1/4 cup very hot water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1/4 cup beer (lager, pilsner, pale ale)
  • 1/3 cup apple cider vinegar
  • 1 large shallot bulb thinly sliced

For the meatballs

  • 1/2 cup Thai sweet chili sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoons brown sugar
  • 1 tablespoons fish sauce
  • 1.5 lbs frozen mini meatballs (pork or beef)
  • 1/2 cup beer (lager, pilsner, pale ale)

For the sandwiches

  • 1/4 cup sour cream
  • 2 tablespoons sriracha
  • 1 large carrot grated with a box grater
  • 1/4 cup chopped cilantro
  • 1 large jalapeno
  • 4 crusty sandwich rolls

Instructions

  • 1. Add the hot water, sugar and salt to a small bowl, stir until dissolved.
    2. Stir in the beer and vinegar, add the shallots. Cover and refrigerate for one hour and up to 3 days.
    3. In a small bowl stir together the chili sauce, brown sugar, and fish sauce, set aside.
    4. Heat the oil in a large skillet over medium-high heat. Add the meatballs, pulling the pan back and forth until starting to sear.
    5. Lower heat the medium, pour in the beer. Allow to simmer until most of the beer is gone, stirring occasionally.
    6. Pour the sweet chili mixture over the meatballs, raising the heat slightly, adjusting to maintain a low boil.
    7. Cook until the sauce has thickened and the meatballs are well coated.
    8. In a small bowl stir together the sour cream and sriracha (can be done up to 3 days in advance).
    9. Spread the sriracha sour cream inside the rolls, fill with meatballs, carrots, cilantro, pickled shallots and jalapenos. 

General Tso Sticky Beer Chicken Wings

We need to talk. Sit down, and get your list ready. You know the one, the list of things you need to do. I have something you need to add to your list, it’s very important.

You need to go out and drink yourself a Brut IPA, because it’s your new favorite beer that you haven’t had yet. What is a Brut IPA, you ask? Great questions.

I’ll save you the beer nerd talk (but if you want that, Beer & Brewing does a great job of explaining it) and just tell you that it’s a bone dry IPA with almost no malt character at all, and it finishes with a sparkling, effervescent champagne-like finish. It has almost none of the sweetness usually found in the malt flavors of a beer, and the hops are present but not overpowering. It’s all sparkle and hops, no sweetness or heavy flavors.

I KNOW! I haven’t had one that I didn’t like, and now they are my go-to beer order when I see them.

For a hot minute they were almost impossible to find. Then Sierra Nevada does what they do and saved us all a lot of work by putting out an excellent example of the style that’s fairly easy to find. What would we do without them, really?

So I did what I do and made a Beer Chicken Wings recipe with a sauce that usually calls for a wine-like-vinegar and swapped it for a wine-like-beer and all was well in the world. Which now gives you two reasons to seek this beer out.

I’m not saying that if your local bottle shop DOESN’T have it that you should throw a medium sized tantrum, but if you did I would understand. 100%.

Wings recipe adapted from America’s Test Kitchen’s Cooks Illustrated 

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General Tso Sticky Beer Chicken Wings

Yield: 4 servings

Ingredients

    For the wings:
  • 3 lbs chicken party wings
  • 1 tablespoon salt
  • 12 oz beer (wheat, brown ale, pale ale, or pilsner)
  • 2 tablespoons baking powder
    • For the sauce:
  • ½ teaspoons fresh grated ginger (grated with a microplane)
  • ½ teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon sesame oil
  • 1/3 cup Brut IPA (Pilsner will also work)
  • ¼ cup soy sauce
  • ¼ cup mirin (Japanese cooking wine)
  • 1 tablespoon fresh ground chili paste (sambal oelek, sold next to the Sriracha at the store)
  • 2 teaspoons brown sugar
  • 1 tablespoon cornstarch
    • Garnishes (optional):
  • Sesame seeds
  • Chopped cilantro

Instructions

  1. Add the wings to a shallow bowl or baking dish, sprinkle with salt. Pour beer over the wings, cover and refrigerate for one hour and up to over night.
  2. Preheat oven to 250°F.
  3. Remove chicken from the beer, rinse and pat dry, making sure wings are as dry as possible.
  4. Add the wings to a large bowl. Sprinkle with baking powder, toss to coat.
  5. Place a wire rack over a baking sheet, brush with oil or spray with cooking spray.
  6. Place the wings on the wire rack.
  7. Bake in the lower section of the oven for 30 minutes. Move to the upper 1/3 of the oven, increase oven temperature to 425. Bake for 30 minutes or until golden brown (rotate the pan about halfway through cooking).
  8. While the wings bake, make the glaze.
  9. In a saucepan off heat whisk together the sauce ingredients until well combined. Add to high heat, stirring continually until thickened, about 3 minutes, remove from heat.
  10. Pour the sauce over the wings until well coated, add to a plate.
  11. Sprinkle with seeds and cilantro.
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Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

I did it. It only took two years and countless recipe trials to FINALLY bring you what I call, “7-11 pump cheese nacho cheese” but the homemade version. I know, I know, OFFICIALLY, that’s gross. But secretly, it’s amazing. It’s creamy, and it never seperates or gets grainy. HOW DO THEY DO IT?!

I don’t know, probably a chemical shitstorm that I don’t want to know about. But I do know how YOU can do that. You can be the cooker of the creamiest cheese sauce in all the land, and it’s made in your blender in 3 minutes. I know, you love me. I love you back.

It’s not one, but TWO secret ingredients that are super easy to find. Evaporated milk is the big one, it’s just milk that has been reduced. The same amount of milk proteins but will less water to interfere with stabilization (not to be confused with sweetened condensed milk, we aren’t making nacho fudge, that’s an entirely different website).

Second is cornstarch, it helps bind everything together and prevent it from separating. Just add in some cheese (obviously), beer and spices to those two secret ingredients and blend to your heart’s content. Then just heat and serve. You can even make it ahead of time. If you’ve ever tried that before, you’ll know that with a regular cheese sauce that’s laughable. But this stuff is the cheese sauce dreams.

Unless you don’t dream about cheese sauce, in that case, I’m not sure we can be friends.

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Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

Prep Time: 3 minutes

Cook Time: 5 minutes

Yield: 3 cups

Ingredients

  • 2 ½ cups (300g) shredded cheddar cheese
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 (12 ounce) can evaporated milk
  • ½ cup (4oz) beer (IPA, pale ale, wheat beer)*

Instructions

  1. Add all ingredients to a blender, blend until smooth.
  2. Add to a saucepan over medium heat, heat to desired temperature.
  3. Store in an airtight container in the fridge until ready to use, heat to serve. Can be made up to 3 days in advance.

Notes

*Hoppier beers (IPA’s, American Pale Ales, etc.) will have a stronger beer flavor. For a lower beer flavor, opt for a wheat beer or a pale lager.

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Stout Osso Buco Sliders with Gremolata Sour Cream

Stout Osso Buco Sliders with Gremolata Sour Cream

We’ve made it. Made the turn into the New Year and survived to tell the tale. January is about breathing, stepping back, reflecting and fireplaces. Stouts are also a January thing, even when you’ve resolved to be healthy so you can run faster and jump higher.

One won’t hurt. Maybe just buy one for the fridge to look at and remind yourself of the reward you have coming once your goal has been met. Don’t forget about Football, it’s another January thing. An even-if-you-don’t-like-sports thing, because it’s a how we get out of the house and see other humans in the depths of winter thing.

Maybe, if you’re not ready to jump into football appetizer like food yet, just pin it for later. A mental prep for February (just as dark as January but graciously shorter) when we will break our diets to eat all the things and watch the Big Game with other people who will mostly be rooting against one team or another. This is important, we need things to look forward to right now as we’ve rounded the corner out of all the look-forward-to things portion of the year and we’re not sure what to do with ourselves.

Just make some Osso Buco Sliders, they’re tiny. How much damage can one really do?

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Stout Osso Buco Sliders with Gremolata Sour Cream

Yield: 12 sliders

Ingredients

  • 4 slices thick cut bacon
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ cup flour
  • 3 lbs beef shanks (4 to 5)
  • 2 tablespoon olive oil
  • 1 ½ cups carrots, peeled and sliced (about 2 large)
  • 2 ribs celery, chopped
  • 1 cup white onions, chopped
  • 1 cup porter or stout beer
  • 3 tablespoon tomato paste
  • 3 cups broth
  • ¼ cup fresh flat leaf parsley, chopped
  • ½ teaspoon lemon zest
  • ½ teaspoon orange zest
  • 2 large cloves garlic, grated with a zester or microplane
  • 1 ½ cups sour cream
  • 12 slider buns

Instructions

  1. In a large pot or Dutch oven, cook the bacon over medium heat until most of the fat has rendered and the bacon starts to crisp. Remove bacon with a slotted spoon, set aside. Leave about 2 tablespoons of bacon fat in the pan, discard the rest.
  2. Salt and pepper the beef shanks liberally.
  3. Add flour to a bowl. One at a time dredge shanks in the flour until well coated.
  4. Return the Dutch oven to heat, allow the bacon fat to get hot but not smoking.
  5. Sear the shanks in bacon fat until browned on both sides. Remove shanks from pot.
  6. Add olive oil to pot along with carrots, celery and onion. Cook until softened, about 8 minutes.
  7. Add the beer, scraping to deglaze the bottom. Stir in the tomato paste.
  8. Return shanks and bacon to the pot. Pour in broth until shanks are ¾ of the way covered.
  9. Allow liquid to simmer but not boil for 3 ½ hours or until meat is tender and falling off the bone. While shanks are cooking, turn over every 30 to 45 minutes. Add additional broth to maintain a liquid level that is about ¾ of the way up the side of the shanks.
  10. Once tender, remove the meat and bones. Discard the bones and any large pieces of fat. Pull the meat into small pieces using two forks, return to the pot, stir to combine with the sauce.
  11. Spoon the meat mixture into slider buns.
  12. Combine the parsley, lemon zest, orange zest, garlic and sour cream in a small bowl.
  13. Top the meat with a spoonful of sour cream mixture before putting the top of the bun on the slider. Serve immediately.
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Chewy Gingerbread People with Chocolate Stout Pants

Gingerbread People with Chocolate Stout Pants

Leave it to me to booze up a holiday classic. I do that sort of thing this time of year. I also have very specific ideas about gingerbread and cookie making in general I want to tell you about. I can be opinionated about small things far more than big things, but cookies need rules.

First, soft and chewy will always be preferable to crispy and hard. You can keep your mouth scraping sugar cardboard, I’ll take mine soft and chewy because I don’t hate myself.

Also, while I find intricately decorated royal icing covered masterpieces impressive and beautiful, I don’t want any part in making them. My rule is: it must take more time to eat them than it takes to decorate them, or you’re spending too much time on the wrong part of enjoying the cookie. Keep it simple.

Also, when it comes to gingerbread, the ginger shouldn’t be the loudest of the flavors. I firmly believe that the cinnamon, molasses, and ginger should all have equal voices. Which is why I should change the name to Gingolassamon cookies but that’s just too much to explain. And you can disagree with me and make your own cookie rules, you do you.

Also, cookies shouldn’t have a gender because that makes me think of putting genitals into the mouths of people whom I’ve baked cookies for and that makes me uncomfortable. I don’t want to be responsible for making that sort of choice for another person. Therefore, my gingolassamon cookies aren’t men, they’re genderless people. With pants.

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Chewy Gingerbread People with Chocolate Stout Pants

Yield: 12 large, or 24 small

Ingredients

    For the cookies:
  • 3 ¼ cups (390g) all-purpose flour
  • 1 ¼ cup (250g) dark brown sugar, packed
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup (172g) unsalted butter, softened
  • ¾ cup (180g) molasses (not blackstrap)
  • 2 tablespoons stout beer
    • For the Chocolate Pants:
  • 10oz bittersweet chocolate
  • ¼ cup stout beer

Instructions

  1. Add the flour, brown sugar, cinnamon, ginger, cloves, salt, and baking soda to the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  2. Add the softened butter, molasses and beer, stir on low speed until combined.
  3. Transfer to a long sheet of plastic wrap, form into a flat disk, wrap tightly.
  4. Refrigerate for 2 hours and up to 2 days.
  5. Roll dough out on a lightly floured surface until just under ½ inch in thickness.
  6. Cut out gingerbread people, add to 2 baking sheets that have been covered with parchment paper.
  7. Freeze for 20 minutes (this will help prevent spreading).
  8. Preheat the oven to 350°F.
  9. Bake for 10 minutes. Remove from oven, pull the parchment paper off the sheets and onto a flat surface. Allow to cool.
  10. In the top of a double boiler set over lightly simmering water, add the chocolate and beer. Stir constantly until most of the chocolate has been melted. Remove from heat and continue to stir until all the chocolate has melted.
  11. Using a spatula or butter knife, spread chocolate onto the cookies. Decorate as desired.
  12. Allow to cool until chocolate has set before serving.

Notes

Blackstrap molasses is what happens when you boil cane juice three times, removing nearly all the sugar resulting in a black, bitter sludge. Dark, light or unsulphured are all fairly interchangeable and pleasantly sweet. Make sure never to use Blackstrap when a recipe calls for molasses unless it’s specifically called for.

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Pressure Cooker Stout Pho (AKA-The best and easiest way to feed a group)

Pressure Cooker Stout Pho (AKA-The best and easiest way to feed a group)

I have a confession. You won’t be surprised, it’s very typical of who I am. The last THREE times I’ve had people over for dinner, this is what I made. All three times. And then I acted like it was creative and inspired when I really just wanted to eat this again.

Luckily, these three groups of people don’t know each other and won’t be able to compare notes and realize that I’m not as creative as I pretend to be. I also have a large pot of this in my freezer, just in case I need to feed more people at the last minute. Or in case I just want to feed my own face at the last minute.

The thing about this Pressure Cooker Stout Pho, is that it’s the easiest way to get that broth, and we all know that Pho is all about the broth, once you have that handled, the rest is quick. You can even make it in a huge batch, then freeze it for when you know you’ll have to pull this off in less than 30 minutes, it’s completely doable. And you’ll look like a rock star, even if you do it three times in a row.

Just serve it with good beer and no one will say a word.

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Pressure Cooker Stout Pho (AKA-The best and easiest way to feed a group)

Serving Size: serves 6

Ingredients

    For the broth:
  • 2 pounds marrow or knuckle beef bones
  • 2 tablespoon olive oil, divided
  • 1 pound oxtails
  • 1 cup stout beer
  • 1 knob of unpeeled ginger, about 4 inches long
  • 1 large yellow onion, peeled and quartered
  • 2 tablespoons fish sauce
  • 1 tablespoons soy sauce
  • 1 whole star anise
  • 1 cinnamon stick
  • 2 tablespoons coriander seeds
  • 8 cups water
  • 2 teaspoons salt
    • For serving:
  • 1 pound flank steak
  • 1 teaspoon salt
  • 1 lbs rice noodles 1 lime, cut into wedges
  • 4 Thai peppers, thinly sliced
  • 1 bunch fresh cilantro, chopped
  • 1 bunch fresh Thai basil, chopped
  • 1 bunch fresh mint, chopped
  • 2 cups bean sprouts
  • Sriracha sauce
  • Sesame chili oil

Instructions

  1. Add the beef bones to a stock pot, cover with salted water. Bring to a boil for ten minutes, discard the water, rinse the bones, set aside (this is the only way to get rid of the scum that happens when making beef broth).
  2. Turn the Instant pot or Multi-Cooker to sauté (this can also be done in a pan on the stove top), add 1 tablespoon olive oil. Once hot, add the oxtails, cooking until browned on all sides.
  3. While the oxtails cook, char the ginger. Slice the ginger lengthwise into 4 strips, add to a baking sheet along with the quartered onions.
  4. Using a kitchen torch, char ginger and onions on all sides until blackened. You can also add the baking sheet to an oven with a pre-heated broiler, broiling until blackened, turning the ginger and onion pieces to make sure they char on all sides.
  5. Once the oxtails have cooked, add the beer, stirring to deglaze the bottom of the pot.
  6. Add the charred onions and ginger, beef bones, the fish sauce, soy sauce, anise, coriander, cinnamon, water and 2 teaspoons salt.
  7. Add the lid tightly to the pressure cooker. Set the pressure cooker to cook for 60 minutes. Once the cooking has finished, vent to release pressure then remove the lid. Drain, removing the solids and saving the broth (broth freezes well, it can be made in advance and frozen for up to a month).
  8. While the broth cooks, make the steak and noodles.
  9. Dry the steak well on all sides with paper towels. Sprinkle liberally with salt. Allow to sit at room temperature for 30-60 minutes.
  10. Preheat the oven to 350°F.
  11. Add the remaining olive oil to a cast iron skillet or other oven-safe pan over high heat until just before smoking. Add the steak, cooking for 2 minutes on each side. Add pan to the oven, cooking in the oven for 6 minutes. Remove the steak, add to a cutting board, allow to rest for 5 minutes. Slice very thinly, add to a serving plate.
  12. Cook the rice noodles in boiling salted water until al dente, drain and add to a large bowl. Toss with oil to prevent sticking (store noodles separate from the broth to prevent over cooking).
  13. Serve broth along side the steak, herbs, sprouts, limes, peppers and sauces, allowing all guests to build their own bowls.
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