Jackie Dodd-Mallory
Senior Editor

Chili Con Queso Cerveza Crostini + Huge Cookbook Giveaway

16.03.2015 88 Comments

On a tall shelf in my kitchen sits my grandmothers copy of The Joy of Cooking. A thick, vintage, hard backed book with a faded red ribbon that marks the Candied Sweet Potatoes recipe on page 325 that she made every Thanksgiving. Flipping through the yellowed pages, reading her notes scrawled in the margin, I get to connect with her years after she’s left us. I get to cook with her in a way I never did when she was alive. Her note about adding sage to the stuffing, or freezing her pie crust for ten minutes before baking it, are conversations we were never able to have. If there is one type of book that I will always want in the print version, it’s a cookbook. I want to feel the pages, make my own notes, and someday pass it down to my future grandchildren. It becomes a conversation between decades, an engagement among generations, that connects people in a way that nothing other than food has the ability to do.

I’ve joined a group of fantastic bloggers to giveaway a dozen beautiful cookbooks. I own about half of these, some of my favorite cookbooks ever written. How to Cook Everything is essential, Bouchon Bakery is so beautiful it can double as a coffee table book, and the Cooks Illustrated Cookbook is a must own. One winner will win all twelve, a full cookbook library that will bring years of fantastic meals and unforgettable memories. Make the recipes, make your own notes, and keep them for generations.

a Rafflecopter giveaway

(Open to USA and Canada only)

Chili Con Queso Cerveza Crostini

Print Recipe

Ingredients

1 tbs butter
1 jalapeno stemmed seeded and chopped
1 poblano stemmed seeded and chopped
1 cup shredded sharp cheddar
1 cup shredded jack cheese
2/3 cup IPA
8 ounces cream cheese
3 tbs corn starch
2 french baugettes sliced into ½ inch slices
1/3 cup cilantro minced
2 large avocados sliced
1 large tomato diced

Instructions

Preheat broiler.
In a pan over medium high heat, melt the butter. Add both types of chopped
peppers cook until softened, stirring occasionally.
In a food processor add the cheddar, jack cheese, beer, cream cheese and
cornstarch. Puree until smooth, about 5 minutes. Add to the pot with the peppers,
stirring constantly until thickened, about 6 to 8 minutes.
Arrange baguette slices on a baking sheet. Place under broiler until lightly
browned, about 1 to 2 minutes. Flip each slice and brown on the opposite side under
broiler, about an additional 1 to 2 minutes.
Spread each toasted baguette slice with a generous amount of chili queso dip.
Sprinkle with cilantro, top with tomato and avocado, Serve immediately.

Visit the other blogs that are participating:

savorysimple.net
bakeaholicmama.com
foodnessgracious.com
tasteloveandnourish.com
alldayidreamaboutfood.com
lifesambrosia.com
unegaminedanslacuisine.com
abrowntable.com
veryculinary.com
cookingwithbooks.net
cravingsofalunatic.com

Irish Apple Beer Cake & Craft Beers For St Patrick’s Day

13.03.2015 13 Comments

Irish Apple Beer Cake with boozy whipped cream

Irish Apple Beer Cake & Craft Beers For St Patrick’s Day

Years ago I spent Saint Patrick’s day in Ireland. Stumbling around the city with rowdy locals, watching fireworks burst over the River Liffey. Since that night I’ve fostered a love for Ireland, her people, and her beer. There isn’t a celebration that can compare to it anywhere in the world. At its core, it’s about patriotic pride and the joy of living in a great country.

In America, we do things a bit different. The 17th of March is more about green clothing, false proclamations of Irish heritage, food dye in pale lagers, and over-consumption of both Guinness and McDonald’s Shamrock Shakes. We can do better. Just like the tradition of Corned Beef and Cabbage is more of an homage to the American-Irish than the Ireland-Irish (they never ate that), craft beer has been honoring our beer loving Irish friends for years. This year, support local craft beer, honor Ireland, and for the love of God, put down the green food dye.

Irish Inspired Craft Beers for Saint Patrick’s Day

Michael Faricy’s Irish Stout // Arbor Brewing (Michigan)
Irish Ale // Boulevard (Missouri)
Irish Red // Moylan’s Brewery (California)
Irish Death // Iron Horse Brewery (Washington)
Irish Lager // Rogue Ales (Oregon)
Celtic Red // Harpoon Brewery (Massachusetts)
Irish-Style Extra Stout // Schlafly (Missouri)
Lucky SOB Irish Red // Flying Dog (Maryland)
The Chesty Irish Red // Legacy Brewing (California)
Dry Irish Stout // Brooklyn Brewing (New York)

Irish Apple Beer Cake & Craft Beers For St Patrick’s Day

Print Recipe

Ingredients

For the cake:

3 cups flour
¾ cup granulated sugar
½ cup brown sugar
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
3 large Fuji apples peeled and chopped
6 tbs melted butter
1 tsp vanilla extract
1 cup beer red ale, wheat beer, pilsner, or golden lager
2 eggs

For the Whipped Cream:

2 cups heavy cream
¾ cup powdered sugar
1 tablespoon of Whiskey or 2 tablespoons beer

Instructions

Preheat oven to 350.
In a large bowl stir together the flour, both kinds of sugar, baking soda, baking powder, salt cinnamon and nutmeg.
Stir in the apples, then make a well in the center.
Add in the butter, vanilla, beer and eggs, stirring until just combined.
Pour into a 9 inch spring form pan that has been greased.
Bake at 350 until the center has set, 40-45 minutes.
Allow to cool completely.
Just prior to serving add the cream, powdered sugar and beer (or whiskey) to a stand mixer. Mix on high until soft peaks form, about 3 minutes.
Serve cake topped with whipped cream.

Grilled Parmesan Beer Chicken Calzones

11.03.2015 5 Comments

Grilled Parmesan Beer Chicken Calzones. Your new favorite grill recipe.

Sure, you can grill meat. You can throw hot dogs on the grill, and a couple burgers. You can have yourself a hot meat party and invite your friends over.

Meat just scratches the grilled-food surface. It’s the obvious choice, the blended margarita on taco Tuesday, the teddy bear holding a heart on Valentines day. Other foods needs a sharp heat and a quick char. Have you grilled fruit yet? Or salad? Ice cream?! Maybe that’s too far. Let’s start with pizza, and pizza like hand held beer and cheese filled pies. Grilled pizza, as well as adjacent pizza like items, are my favorite ways to indulge in fire seared foods.

Plus, beer is essential when you stand near an open flame and cook your dinner. It’s not even up for negotiations.

Grilled Parmesan Beer Chicken Calzones

Print Recipe

Servings 12 calzones

Ingredients

1 can 14.5 wt oz diced tomatoes
6 wt oz tomato paste
1/3 cup wheat beer
½ tsp garlic powder
¼ tsp smoked paprika
½ tsp dried basil
2 lbs raw pizza dough enough for two large pizzas
8 wt oz chicken cooked and chopped
4 wt oz parmesan cheese fresh grated
4 wt ounces mozzarella grated
oil for grill

Instructions

Preheat grill to medium high.
In a blender add the diced tomatoes, tomato paste, beer, garlic powder, smoked paprika, and basil. Blend until smooth.
Cut the dough into 12 equal sized pieces.
One at a time doll the dough balls into flat 6 inch circles.
Add 2 to 3 tablespoons sauce in the center, top with chicken, about 1 tablespoon each of mozzarella and parmesan.
Fold the dough over into a crescent shape, rolling and pinching the edges to seal.
Brush each side with olive oil.
Place the calzones on the hot grill, close lid. Grill on each side until strong grill marks appear, about 4 minutes per side. ‘

My favorite pizza dough recipe: Beer Pizza Dough

My favorite quick dough recipe: One Hour Rosemary Beer Pizza Dough

Cream Cheese Sausage Baked Ziti- Perfect Make and Take Meal! + Uncommon Goods Giveaway

09.03.2015 36 Comments

This post was sponsored by Uncommon Goods, all opinions are my own.

A few years ago I was given four different gifts from Uncommon Goods for my birthday from four different people. A few things about this are remarkable. First, can you remember one gift your got for your birthday three years ago, let alone four? I remember every one: a set of nesting doll measuring cups, a spice kit, a salts from around the world set, and nesting bowls. I’ve used the spices and salts, re-filled the containers, and I still have the bowls and measuring cups, I use them all the time.

That’s the thing with Uncommon Goods, they are gifts people don’t forget. Unique, memorable, thoughtful, the things people keep for years. The people at Uncommon Goods and I have teamed up to give you a $75 dollar gift card, to make you look like a gift giving genius. I’ve picked out a few of my favorites to share, but it’s up to you to find the perfect gift for your person. Or just get something for yourself, you deserve it.

I pretty much want everything in the Bar & Wine section.

Owl Mugs, SO CUTE!

I NEED this salt block for grilling season.

They have an amazing selection of wine glasses, but I adore these shatterproof wine glasses are must, every time I do dishes it’s like a Jewish wedding in my sink.

How great are these hors d’oeuvres servers?! Skewer all the things!

Salt is a MUST for baked goods, these salts are designed for baking.

Enter the giveaway using the RaffleCopter widget below (it may take a second to load, refresh the page if it doesn’t appear).
a Rafflecopter giveaway

We have a winner! Congrats Breeana!

Cream Cheese Sausage Baked Ziti- Perfect Make and Take Meal!

Ingredients

1 lbs dry Ziti pasta
8 wt ounces Italian sausage, raw removed from casing
½ cup white onion, diced
1 tbs Italian seasoning
8 wt ounces cream cheese
1 (24 ounces) jar marinara sauce
1 lbs shredded mozzarella cheese
¾ cup fresh grated parmesan cheese

Instructions

Preheat oven to 400 (unless you are making for later).
Bring a pot of salted water to boil. Add the Ziti and cook 3 minutes less than package directions (pasta will continue to cook in the oven), about 6 minutes. Drain, set aside.
In a skillet over medium high heat, cook the sausage until browned.
Add the onions, cooking until softened, about 3 minutes.
Add the cream cheese, stirring until cream cheese has melted.
Stir in the marinara sauce.
Transfer the Ziti to the skillet, along with a little more than half the mozzarella cheese, stirring until all is well combined.
Transfer to a 9×13 inch baking dish, cover with remaining mozzarella and parmesan cheese.
Cover with aluminum foil and refrigerate until ready to use (up to three days), or cook in a 400 degree oven until golden brown and warmed through (about 30 minutes for warm, and 45 minutes if the dish is taken out of the refrigerator).

Beer Brat Cheese Dip

09.03.2015 5 Comments

Beer Brat Cheese Dip

A few years ago I is was at dive bar in Germany, perched at a pub table in the center of the room with two other people. We’d ordered beers, nameless, faceless pale lagers brewed close by. Through a thick accent the bartender suggested the sausage plate to go along with the beer. I’m never one to argue with those who serves my food, I instantly agreed.

A few minutes later he sets down a metal plate in the middle of the table. Coiled up in the center is a long snake of meat, one fork and a knife. We took turns slicing off a ring of hot juicy sausage, taking a bite, sipping our beer, and passing the utensils. Knife, fork, slice, bite, sip. Like teenagers huddled around a joint someone stole from their older brother, we waited anxiously for our next hit, playing it cool until it was our turn.

It didn’t take long for us to take down a two pound sausage. It went perfectly with the beer. Even as the cold beer and the warm sausage started slowly making their way to the same tepid temperature, it was still insanely satisfying.

Beer and sausage, not a bad way to spend an afternoon.

Beer Brat Cheese Dip

Print Recipe

Ingredients

¾ lbs 11 wt oz raw bratwurst, removed from casing
12 ounces IPA or pale ale
8 wt oz cream cheese
½ lbs cheddar cheese shredded (about 4 cups)
½ tsp smoked paprika
½ tsp chili powder
1 tsp garlic powder
2 tbs cornstarch
¼ cup green onions chopped

Instructions

Cook the bratwurst in a pan oven medium high heat until well browned, breaking up as it cooks. Add ¾ cup beer, allow to simmer as you prepare the cheese sauce.
Add the remaining ¾ cup beer, cream cheese, cheddar (reserve 1 cup for the top), smoked paprika, chili powder, garlic powder, and cornstarch to a blender, blend until smooth.
Add cheese sauce to the pan, stirring until well combined.
Pour into an 8x8 baking dish, top with remaining cheddar.
Bake at 350 until cheese is bubbly. Garnish with green onions prior to serving.

Beer Battered Fish Tacos with Pomegranate Guacamole

06.03.2015 2 Comments

Beer Battered Fish Tacos with Pomegranate Guacamole

The first time I had fish tacos I was somewhere off the coast of Mexico. I was 17, sunburned and a little confused. After a few crumbled pesos changed hands I was hastily pushed onto a boat, clung to an orange vest for about twenty minutes and gratefully exited the floating death trap onto the beach of what looked like an uninhabited country.

A small woman with sun-leathered featured stood watch near a metal grate set over a hole in the ground. From the beach I could see the flames jumping up to lick the shrimp she was tending. I didn’t say a word, hunger pushing towards the wooden bench in the designated eating area. The other castaways that had ended up on the boat with me followed suit.

The "tour" guide shoved a Corona into one of my hands, not bothering to inquire if I wanted it, and motioned to a bowl of pickled radishes and carrots on the table. A few minutes later a wooden plated piled high with grilled shrimp was set in the middle of the rickety plastic table, along with a stack of homemade corn tortillas, a bowl of diced onions, a bit of cilantro and modified ketchup bottled that had been reused as a homemade hot sauce dispenser.

I didn’t care that the health department in the US would have had a heart attack looking at this place, I didn’t care that there was clearly no running water, gloves or hand washing options. I didn’t care that I had no idea where the shrimp came from. I was starving.

I chugged my sub-par beer, and ate my weight in beer battered fish tacos.. They were amazing. The hot sauce was the best I’ve ever had, and the tortillas were perfect. Since then, I want my tacos simple. Homemade tortillas, some diced onions, maybe some hot sauce or guacamole. No lettuce. No cheese. No sour cream. No ground beef.

But I’ll put pomegranate on anything and beer, beer is always a must.

Beer Battered Fish Tacos with Pomegranate Guacamole

Print Recipe

Servings 6 servings

Ingredients

For the tortillas:

2 cup masa harina corn flour
½ tsp salt
1/3 cup olive oil
1 cup room temperature beer

For the Guacamole:

2 large avocados
juice from one lime
½ tsp garlic powder
½ tsp chili powder
½ tsp salt
1/3 cup pomegranate seeds
¼ cup cilantro chopped (plus additional for tacos)
¼ cup red onion chopped (plus additional for tacos)

For the fish:

1 cup flour
¼ tsp salt
1 large egg
1 cup pale ale
Oil for frying
1 pound cod cut into 3 inch strips

Instructions

Make the tortillas:

In a large bowl, add the masa and the salt, stir to combine.
Add the beer and oil, stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa. (It should be the consistency of soft Play-Doh)
Form into balls a bit larger than golf balls.
Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center.
Press, rotate and press again until thin.
Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles).
Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.

Make the guacamole:

Add the flesh of the avocado, lime juice, garlic powder, chili powder and salt to a bowl, smash until well combined. Stir in the pomegranate seeds, cilantro and red onions.

Make the fish:

In a medium bowl add the flour and salt. Make a well in the center, add the egg and beer. Stir with a fork until just combined.
Heat about 2 to 3inches of oil in a pot over medium high heat. Bring to 350 degrees using a deep fry thermometer, adjust heat to maintain that temperature.
One at a time dip the fish strips into the batter until well coated. Add to the oil, fry until golden brown on all sides.
Fill the tortillas with fish, guacamole and sprinkle with onions and cilantro.

Maple Bacon Beer Waffles

04.03.2015 11 Comments

Maple Bacon Beer Waffles. Win at breakfast.

Every day you have a flight. A flight of meals that starts with breakfast. Maybe it’s a hastily consumed piece of toast as your rush out the door, or a Grande cup of caffeine, or maybe you miss out in favor of a few extra minutes of sleep.

Then there are those days when you invite over those few special people you know that are worthy of a meal eaten around your table just past dawn. Maybe it’s overnight guests, maybe it’s out of towners, maybe it’s brunch for people that you don’t see nearly enough. Breakfast people, these are the special ones.

Let’s say we started to categorize meals according to how much we like people we are willing to share them with. At the bottom of the pyramid would be the mid-day coffee meet up, then slightly more important people get a lunch date, we are more inclined to share evening drinks with people we like a bit more than the lunch set, then we have those that earn the time we can linger over dinner, but it’s the ones we share breakfast with that are the most important. Because I’ll pretty much have coffee or a beer with anyone, but if you can get me out of bed in the morning to make you breakfast, then you’re really important. But you better buy me a beer later for my trouble.

Maple Bacon Beer Waffles

Print Recipe Pin Recipe

Ingredients

3 eggs separated
150 ml 5 oz pilsner beer (can sub sparkling water)
360 ml 12 0z milk
½ cup 114g butter, melted
2 tablespoons 28g real maple syrup
2 teaspoon 4g vanilla extract
3 1/3 cups 400g all-purpose flour
3 tablespoon 27g cornstarch
1 ½ teaspoon 5g baking powder
1 teaspoon 5g baking soda
1 teaspoon 6g salt
1/4 cup 50g sugar, plus 2 tablespoon for egg whites
4 strips bacon cooked and chopped

Instructions

Set out three medium mixing bowls.
Add the egg whites to one bowl, yolks to another.
Add the beer, milk, melted butter, maple syrup, and vanilla to the yolks, beat until well combined, light and fluffy.
In the third bowl (make sure this is the largest bowl, all ingredients will end up in this bowl) stir together the flour, cornstarch, baking powder, baking soda, salt, bacon, and ¼ cup sugar.
Beat the egg whites until stiff peaks form, beat in the remaining 2 tablespoons sugar.
Make a well in the dry ingredients, add the yolk mixture, stir until well combined.
Gently fold in the egg whites. Cook in your waffle iron according to manufactures specifications (make sure to use cooking spray or melted butter if indicated).

IPA Pickles and Pickled Sweet Peppers

02.03.2015 13 Comments

When I was hardly out of my teens I sat down at a white formica table in a prominent Jewish deli in New York. Just after I placed my order, pastrami on rye, obviously, the waitress set down a plate of pickles. I hesitated, I hated pickled. The only run ins I’d had with those vinegared beasts was soggy, cooked tasting, nonsense that came via grocery store glass jars.

The waitress, an older woman with a thick brooklyn accent and bleach fried blonde hair was having none of my resistance, "These are the best in the city, eat up,"

So I did, I’m a people pleaser and I didn’t want her to be mad at me. I was amazed. Nothing at all like I’d ever had. Crisp, slightly sweet, a little herbal, and so delicious that I ate the entire plate. It was a revelation. Like finding out I don’t hate Chinese food, I just hate La Choy in a can, or that I actually like coconut I just hate Almond Joy bars.

It changed my world. I started pickling all kinds of things, like jalapenos, and coleslaw (minus the mayo) for pulled pork sliders, and I even once pickled under ripe strawberries just to see what would happen.

But the real moral of the story is that if a waitress twice your age tells you to eat something, you should do it. It’ll change your life.

IPA Pickles and Pickled Sweet Peppers

Print Recipe

Ingredients

12 oz of IPA beer
1 cup apple cider vinegar
1 Tbs sugar
2 Tbs salt
1 Tbs black peppercorns
5 to 10 sprigs fresh dill
½ cup crushed ice
1 lbs pickling cucumbers Kirby or Persian, sliced
1 lbs small sweet rainbow peppers

Instructions

In a pot over medium high heat add the beer, vinegar, sugar, salt and pepper corns. Bring to a simmer, stirring just until the sugar and salt dissolve, remove from heat.
Stir in the ice. Allow the brine to sit until room temperature.
Add the cucumbers to an air tight container, add a few sprigs of dill.
Add the rainbow peppers to a separate container, add a few sprigs of dill.
Pour the cooled brine over the cucumbers and the peppers, making sure all vegetables are submerged.
Chill for at least 24 hours prior to serving. Keep chilled or can properly for shelf storage.

Rosemary Beer Chicken and Skillet Potatoes

27.02.2015 6 Comments

Rosemary Beer Chicken and Skillet Potatoes. Just one pot and dinner is done.

I once tried to help a homeless woman get an apartment.

She’d wondered into the lobby of the building I was working at in Beverly Hills. She was sweet, well over 70-years-old, and seemed quite healthy for the life she was living. I was given the task of "dealing" with her and decided that she was far more fascinating that paperwork that I’d previously been laboring through.

She handed me a stained envelope of papers, ID cards, receipts and bus passes, "I’m too old for this," She collapses in a leather chair near the window, "I think it’s time for me to have a place to live."

I got her a cup of coffee and asked her questions, most of which were purely to satisfy my own curiosity. She’d been homeless for 30 years, since her mid 40’s, she was once a waitress, then a secretary. She has a daughter who now lives in Chicago, they don’t talk. I didn’t pull at that thread. She spent most of her days in the Library, reading mystery novels, or at the park watching the people. She made homelessness seem almost charming.

I made some calls. Local shelters, community centers, soup kitchens. I googled searched the city looking for housing. After an hour, I struck gold. I found a HUD funded apartment complex that had a vacant unit that was designated for a formerly homeless senior citizen. I ran to the lobby to tell her the news.

"An open apartment? Where is it?' She was much less thrilled than I was.

"It’s on Adams and La Brea."

"Mmmm, child…. Honey…. I’d rather be homeless than live east of the 405." She slowly eased herself out of the chair and walked right out the door. Not even a goodbye.

You’d think I’d be irritated, or frustrated, but I found it so entreatingly hilarious that I called everyone I knew who lived in Santa Monica. To this day I’m asked to tell the story any time I’m at a party in the home of anyone who lives WEST of the 405.

Rosemary Beer Chicken and Skillet Potatoes

Print Recipe

Ingredients

2 tbs fresh rosemary chopped
3 tbs olive oil divided
1 tbs stone ground mustard
1 tbs honey
½ tsp salt
½ tsp pepper
1 cup beer pale ale, brown ale, hefeweizen
4 boneless skinless chicken thighs
1.5 lbs small red potatoes quartered

Instructions

Add the rosemary, 2 tablespoons olive oil, mustard, honey, salt, pepper and beer to a large bowl or baking dish. Add the chicken, refrigerate for at least 30 minutes and up to 12 hours.
Preheat oven to 375.
Heat the remaining 1 tablespoons olive oil in a cast iron skillet until hot but not smoking. Add the potatoes, cook until browned on cut sides, but not cooked through, about 5 minutes, remove from heat.
Place the chicken on top of the potatoes, pour ½ cup of the chicken marinate over the chicken.
Bake at 375 until chicken and potatoes are cooked through, about 25 minutes.

Sriracha Lime Beer Corn Fritters

25.02.2015 11 Comments

Sriracha Lime Beer Corn Fritters. Perfect appetizer in just 15 minutes.

It’s been a year.

One year since I packed a moving truck full of my Los Angeles life, threw my bulldog in my car, and headed north. 12 months since I drove the length of Highway 1 through Big Sur, up into Oregon and onto a new life in Seattle. Four seasons, a comprehensive life change, a second book, several personal tragedies, two magazine award nominations, and one hop harvest season.

Hand over my heart, I can swear to you that I love it. I love Seattle more than I expected, more than I even wanted to. The SoCal girl in me was terrified of the winter, which made it even more shocking that I found it gorgeous and mild. I don’t mind the rain, and it comes much less often than I’d prepared myself for. The beer is fantastic. The produce is world class.

The people are fascinating. They’re recyclers, runners, coffee drinkers, friendly but reluctant to make friends, well traveled homebodies, locavores and craft-everything lovers. It’s a culture I feel comfortable in.

And the beer is even better than I’d hoped and the scene is expanding in a way that I can’t even keep up with. I’ll never be bored here, I’ll never run out of new breweries to visit or beers to sample. There will always be people to meet, beer to drink, dishes to cook. I’ve made my home here, I’ve found a space, and I can’t wait for more of all of it.

Sriracha Lime Beer Corn Fritters

Print Recipe

Servings 24 fritters

Ingredients

¾ cup flour
¼ cup corn meal
½ tsp baking powder
2 tbs brown sugar
1/2 tsp salt
1 cup corn kernels thawed if frozen
¼ cup sour cream
1 tbs sriracha
1/3 cup pale ale
1 tbs lime juice about 1 large lime
2 tbs chopped cilantro
Canola oil for frying

Instructions

In a large bowl add the flour, corn meal, baking powder, brown sugar, salt, and corn kernels, stir until well combined.
Make a well in the center, add the sour cream, sriracha, pale ale, lime juice, and cilantro, stir until well combined.
Heat about 1 inch of oil in a pan over medium high heat.
Add about ½ tablespoon of batter to the oil (a small mellon baller works well), adding 6 to 8 small scoops of batter at a time. Fry until golden brown on both sides, about 4 minutes.

Notes

If fritters cook too quickly on the outside and the inside is still raw, either the oil is too hot or the fritters are too large. Try to first reduce the heat of the oil, then reduce the size of the fritters to fix the problem.

Glazed Doughnut Beer Cake

20.02.2015 13 Comments

Glazed Doughnut Beer Cake. A cake that tastes like a big doughnut.

I made you a cake.

It tastes like a doughnut. I knew you’d like that, which is why I made it for you before I sit here and ask you for a favor.

I’m much more comfortable when things are the other way around. When you ask me for things, like dessert recipes, or beer recommendations or ideas on how to use up a batch of particularly bitter blueberry Kolsch you have no idea what to do with. Today, that isn’t our arrangement. Sure, I’m still here for that. I’ll still help you figure out what to make for your boyfriends parents when they come for dinner. But today, I’m asking you for a few clicks in my favor.

The Beeroness was chosen by the editors of Better Homes & Gardens as one of the top ten cooking blogs on the entire internet, and now they are letting real life humans vote.

Here’s that favor I was talking about, it’s just a few clicks to vote for The Beeroness.

1. Visit the BGH Blogger Awards.

2. Click "Skip This Category" (or vote) until you get to Every Day Eats category.

3. Click "Select" under The Beeroness, which is on the right side of the middle row.

Thank you, I owe you one.

Here’s a cake that tastes like a giant doughnut, I hope you like it.

Glazed Doughnut Beer Cake

Print Recipe

Ingredients

Cake:

2 tbs unsalted butter softened
1/3 cup vegetable oil
½ cup white sugar
1/3 cup brown sugar
2 large eggs
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp ground nutmeg
1 tsp salt
1 ½ tsp vanilla extract
½ cup pale ale
½ cup buttermilk
2 2/3 cups all purpose flour

Glaze:

2 cups powdered sugar
2 tbs buttermilk
2 tbs pale ale
1 tsp vanilla extract

Instructions

Preheat oven to 350.
In the bowl of a stand mixer add the butter, vegetable oil and both kinds of sugar. Beat until well combined, light and fluffy, about 6 minutes.
One at a time add the eggs, beating until well combined between additions.
Add the baking powder, baking soda, nutmeg, salt and vanilla, beat until well combined, light and fluffy.
Turn the mixer on low, stir in the pale ale and buttermilk.
Sprinkle with flour, stir until just combined.
Grease a large loaf pan, pour batter into prepared pan.
Bake at 350 for 50 minutes or until golden brown on top.
Allow to cool completely before removing from the pan.
Stir together the powdered sugar, buttermilk, pale ale, and vanilla until smooth. Pour glaze over cake before serving.

Beer Velvet Cake

16.02.2015 18 Comments

Beer Velvet Cake. No food dye, all win.

Let’s talk about red velvet for a second. It’s a cultural phenomenon with inspired spin offs that include vodka, candles, coffee, and a myriad of other head tilt inducing concoctions that lead me to wonder why exactly this dessert deserving of all this hype.

Sure, I’ve had my share. I’ve made countless recipes passed on by friends as "The Best" variation. I’ve talked to devotees that swear it’s the best cake they’ve ever had, requesting it for every birthday. I’ve had cupcakes, doughnuts, and even pie, but I’m always left wondering.

When the recipe leads me to the step that calls for two (yes TWO) bottles of red food coloring, I pause. It’s not so much the potentially toxic nature of the inclusion of such an ingredient, (for a rundown of why red food coloring is bad read this). As a recipe developer, I wonder if there is a reason for the addition of this ingredient that I’m possibly overlooking. Why is it called for in such a massive quantity?

Was there a reason I’m not aware of? Rumor has it that it just goes back to good 'ole fashion American capitalism. I’ve been told this is food folklore, I’ve been told it’s true, but even Food & Wine Magazine reports that the inclusion of two bottles of red food dye has been linked to a man in Texas trying to sell more red food dye.

Fact or fiction one thing is undeniable: the red food coloring does not add anything to the taste or texture of the cake and could potentially distract from it. But what will add to the flavor and texture of your cake? Beer. Beer is a natural leavening agent that adds a fantastic, slightly lighter texture all while gifting your cake with the beautiful flavors of roasted grains.

For this cake, I used the recipe that most variations lead back to: The Waldorf Astoria Red Cake, with the traditional white roux frosting. The only substitution I made was beer for red food dye, which, I have to say, gave me the best velvet cake I’ve made.

Beer always wins.

Beer Velvet Cake

Print Recipe

Ingredients

Cake:

1/4 cup chocolate stout beer
2 tbs unsweetened cocoa powder
2 tsp vanilla extract
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
1 tsp salt
2 1/2 cups sifted cake flour
1 cup buttermilk
1 tsp distilled white vinegar
1 tsp baking soda

White Roux Frosting:

1/3 cup all-purpose flour
2 cups milk
2 cups unsalted butter softened
2 cups granulated sugar
2 tsp vanilla extract

Instructions

Preheat oven to 350°F.
In a small bowl whisk together the beer, cocoa powder and vanilla until well combined.
In the bowl of a stand mixer add the shortening and sugar, beat until well combined.
Add the eggs one at a time, beating well between additions.
Add the beer mixture and the salt, beating until well combined.
Alternating between flour and buttermilk, add both a bit at a time while the mixer is at low speed. Don’t over beat.
In a small bowl stir together the baking soda and vinegar. Gently fold into the batter.
Grease and flour two 9 inch cake pans.
Divide the batter evenly between the two pans.
Bake until a toothpick inserted in the center comes out clean, between 25 and 30 minutes.
Allow to cool completely.
In a pot over medium high heat, warm the milk.
Gradually whisk in the flour, stirring until very thick, about 5 minutes.
Transfer to a bowl, cover and allow to rest until cooled, about 1 hour.
Add the softened butter to a stand mixer, beat on high until light and fluffy. Add the sugar and vanilla beating until well combined. Add in the white roux, beat until fluffy and resembles whipped cream, about 15 minutes.
Frost the cake adding generous amounts of frosting between layers.

Best One Bowl Cocoa Brownies & Why You Shouldn’t Feel Sorry For My Daughter

16.02.2015 9 Comments

Best One Bowl Cocoa Brownies & Why You Shouldn’t Feel Sorry For My Daughter

Tater likes to stand on her red stool to help me cook. She’s sloppily mixing the cocoa into the batter when she looks up at me, “Mom, Did you know some people don’t even have houses?”

“Yes, honey. I know.”

“Well, that makes me SUPER lucky. Because I have two houses.”

I smile all the way through to my guts. When you’re a divorced parent, the impact it could have on your kids keeps you up at night, follows you around all day, and seeps into every conversation you have with them.

“And some people don’t have moms. And some people don’t have dads. And I have a mom AND a dad!” She starts to count this on her fingers, one for mom, one for dad, “And I have two houses” two more fingers go up. He tiny little almost-five-year-old hand is holding up four fingers. She’s showing me how lucky she is, but all I can see is how lucky I am.

I worked with kids in Los Angeles for nearly a decade. Probation and foster kids who didn’t have enough pieces of parents to make a whole one. Birthdays went forgotten, homework didn’t matter, graduations lost, Christmas morning might only include a hastily wrapped donated present, clothes rarely fit well, most kids never knew what love really felt like. I think of these kids when people tell me they feel sorry for my daughter.

I image a middle aged, upper income, white man bending down to a talk to a foster kids about this. A kid that has never had a birthday party, never woken up on Christmas morning to a stack of presents, a kid who has never heard, “how was your day?” as they walk in from school, a kid that doesn’t know what a relationship with a parent is supposed to look like. I image this man trying to tell that kid how sad it is that my daughter is loved by two parents, has two rooms filed with toys. My daughter who has both parents planning a big birthday party for her. My daughter who hears “I love you” every single day from one or both of her parents. I imagine the confusion on the kids face when they try to understand why this is sad, just because those two loving parents live in different houses.

You could tell those kids how sorry you feel for my daughter. Or maybe you can tell the kids who go to bed hungry. Or maybe you can say it to the kids who fall asleep every night listening to their parents scream at each other. But please, don’t tell my daughter that you feel sorry for her, she’ll have no idea why.

Best One Bowl Cocoa Brownies

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 6 large brownies

Ingredients

½ cup melted butter
1 ¼ cup sugar
¾ cup unsweetened cocoa powder
½ tsp salt
1 tsp vanilla extract
2 large eggs
1/3 cup flour

Instructions

Preheat oven to 325.
Add melted butter, sugar, cocoa power, vanilla and salt to bowl. Stir to combine.
Add the eggs, stir until well combined.
Sprinkle with flour, stir until just combined.
Pour into an 8X8 baking dish that has been greased.
Bake at 325 for 28 minutes. Allow to cool completely before cutting.

Pale Ale and Baby Kale Creamy Pesto

13.02.2015 4 Comments

Pale Ale and Baby Kale Creamy Pesto, this five-minute sauce is a game-changer.

If you’ve ever waited tables, you’ve had this nightmare.

You’re slammed. Every table in your section has been sat all at once, plus the section you’re covering for the guy who was cut early. You have 17 four tops. The computer is broken and the cooks aren’t making your food. The bar isn’t making your drinks and the runner is on a smoke break. Your heart is pounding. For some reason, you also can’t move as fast as you want, as if you’re trudging through waist-high mud. You’re being yelled at by every customer.

I’ve worked with gang members in South Central Los Angeles but the only job that ever gave me nightmares was waitressing. The pathetically over reaching people pleaser in me fills with anxiety at the thought of letting people down. Which is one (of the many) reasons I always have beer in my house, liquor in my bar, and even though I don’t drink it, white wine in my fridge. This fear has also implanted in me the need to be ready to entertain at a moment’s notice. What if people come over! What if the FedEx guy is hungry! I’m like an Italian grandma, I just want to feed you. Until I figured out how easy it is to make pesto, I used to keep it stashed in my fridge for people feeding emergencies. Add it to potatoes, noodles, make a creamy pesto dip, even put it in some melted butter and serve with cocktail shrimp. It’s a got-to. It’s the most impressive thing you can make in five minutes. Unless of course, you’re too busy with serving 17 parties of 4 all at once.

Pale Ale and Baby Kale Creamy Pesto

Print Recipe

Ingredients

2 cups packed baby kale
½ cup basil leaves
¼ cup pecans
1 clove garlic smashed
½ tsp sea salt
½ tsp black pepper
3 tbs pale ale
3 tbs olive oil
½ cup sour cream

Instructions

Add the kale, basil, pecans, garlic, salt, pepper, and beer to a food processor. Process until well combined.
Add the olive oil in a slow steady stream until well combined.
Add the sour cream, pulse to combine.
Use immediately or store in an air-tight container in the fridge for up to a week.

Mini Triple Chocolate Stout Cakes For Two (or four)

11.02.2015 10 Comments

Mini Chocolate Stout Cakes For Two (or four)

Mini Triple Chocolate Stout Cakes For Two (or four), one bowl, no special equipment required. )

This is ridiculous.

Lets be honest, these should really be four cakes. Even if it is for a romantic dinner, I don’t know your life. You could be making a romantic dinner for your cake making self and 3 other people. Or maybe this all for you. In your cake emergency you’ve found this one bowl, small-ish chocolate cake and decided to make yourself a little treat. Which would make infinitely more sense than romance for four, but that’s your call.

On top of the fact that these are easily twice as tall as they should be for normal humans (which doesn’t really apply to you and I), these suckers have both chocolate frosting and melted chocolate drizzle. That’s crazy, but you get it. You also get that these should be served with a beast of a stout. A barrel aged mother that will punch your face. Because some of us would prefer a face punch to mid-February-obligatory-fifty-shades-of-eff-off-red-velvet-forced-romance.

Some of us.

Just pass me a beer.

Mini Chocolate Stout Cakes For Two (or four)

Print Recipe

Ingredients

6 tbs melted butter
¼ cup vegetable oil
¾ cup sugar
½ cup cocoa powder
½ tsp salt
1 large egg
2/3 cup stout beer
1 cup flour
1 tsp baking powder
Frosting:
4 ounces cream cheese softened
2 tbs butter softened
2 tbs whole milk or heavy cream
2 tbs unsweetened cocoa powder
1 cup powdered sugar
½ tsp salt
3.5 wt ounces dark chocolate melted (optional)

Instructions

Preheat oven to 350.
In a large bowl add the melted butter, oil, sugar, cocoa powder, and salt mix until well combined. Stir in the egg and beer.
Sprinkle with flour and baking powder, stir until just combined.
Grease and flour an 8x8 baking dish. Pour batter into pan.
Bake at 350 for 25-30 minutes or until a tooth pick inserted in the center returns with a few crumbs attached.
Allow to cool completely, at least 4 hours and up to overnight.
Cover a plate or cutting board with parchment paper. Run a knife around the edges of the pan to loosen the cake, then invert onto the prepared plate or cutting board.
Use a 3-inch biscuit cutter to cut out four circles.
In a large bowl add the cream cheese and butter, beat with an electric mixer until well combined, light and fluffy (this will help avoid lumps in the final product, make sure it’s well blended). Add the milk, beat until well combined.
Sprinkle with cocoa powder, powdered sugar and salt. Mix until well combined.
Plate two of the cake circles, top with frosting, add the remaining two cake circles to the top, top with frosting. Drizzle with melted chocolate just before serving.

Garlic Parmesan Hefeweizen Pull Apart Bread

09.02.2015 8 Comments

Garlic Parmesan Hefeweizen Pull Apart Bread

I worked for a money laundered in college. I was a waitress at a small cafe right on the Rose Parade route through Pasadena. It wasn’t until later that I was able to dissect how complicit I was in his illegal dealings. He’d call me once a day and give me totals he wanted me to ring up under my employee number that would appear to be checks for food. I’d enter in dollar amounts in the computer, anywhere from $50 dollars to $200, usually about ten to twenty separate amounts. I never asked why, I was a 19-year-old naïve farm girl that had no concept that this could be wrong. I was just doing what my boss told me to do. He’d tell me to tip myself out 15% on the amount and leave a note with the total when I cashed out.

Although I’ll never be sure what type of dirty activities the owner was washing his money of, the head chef was possibly worse. The guy who ran the kitchen looked like a greasy, short version of Tom Colicchio, dated strippers and at least once a day offered me a thousand dollars for a picture of my ass (I always declined). Six months into my stint as brunch waitress and weeknight dinner server, he offered me a side job as a bartender for his catering company.

A company that was run using food he’d charge to the restaurant and make the owner ignorantly pay for, pocketing all the money his clients assumed he’d spent on supplies. The thing about being 19 and bartending parties in Hollywood is that you don’t need more than a pair of leather pants and a few witty comebacks to make $500 a night in tips, which at the time was a small fortune that allowed me to pay my tuition and rent.

After Smarmy Chef was found out by Shady Owner, he was fired. In a staff meeting to announce the news a few days later, Shady Owner was a bit shaken. After the other employees left that day, he asked me why. His thick Middle Eastern accent obscuring the words, "Why Jackie? Why would he steal from me? I give him a good job!" Of course this was a pot and kettle situation. Of course there is no honor among thieves. Of course I had no idea what to say. I look over at the baker, a sweet man who pretended like he didn’t speak English with all of the waitresses except me, he is shaking his head, giving me a look that spells out my need to keep quiet.

So I shrugged, "Some people are just like that, it’s no one’s fault." I meant it as much about him as I did about Smarmy Chef. I quickly make my way past the half wall that was separating the baker from the restaurant and finally take a breath. I give him the look that says all the words that I don’t know how to get out, he smiles back. "I just bake the bread, it makes it ok. I bake the bread and I feed the people." I smiled and help him knead the dough. Sometimes you just have to bake bread and feed people, and then everything makes sense.

Garlic Parmesan Hefeweizen Pull Apart Bread

Print Recipe

Ingredients

3 cups all-purpose flour
1 envelope rapid rise yeast
2 tbs sugar
3/4 cup beer wheat beer or pale ale
½ cup unsalted butter softened
1 tsp salt
10 tbs melted butter
6 cloves garlic minced
1 wt oz about 1 cup fresh shredded parmesan cheese

Instructions

In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and sugar. Mix until combined.
In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt and add softened butter.
Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
Add to a lightly flowered surface, knead for about 3 minutes. Cut dough into 32 pieces (cut dough in half to make 2 pieces, cut each of those in half to make 4, continue until you have 32 pieces).
Add 8 tablespoons of melted butter to a large bowl along with the garlic and parmesan, stir to combine.
Add the dough balls and gently toss until well coated.
Add the dough, and all the melted butter mixture, to a large cast iron skillet or 9 inch glass pie pan.
Preheat oven to 350.
Allow the dough to rise for 20 minutes.
Bake until golden brown, about 30-40 minutes.
Brush with melted butter prior to serving.

One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce

06.02.2015 22 Comments

On Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five minute prep, even the pasta gets cooked in the pan.

Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five-minute prep, even the pasta gets cooked in the pan. One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce

Let’s say that we changed the way we categorize food. You’d flip open a cookbook, your finger gliding down the index, and in place of familiar section titles like "breakfast," and "appetizers," you’d find what you are really looking for.

You’d see a Strawberry Basil French Toast Casserole under the "What to make for unwanted but not unpleasant overnight guests" section. You’ll find a recipe for Cilantro and Sriracha Deviled Eggs under the "what to bring to my aunts for Easter brunch" list. And in the "something to take to a friend who just moved" section, you’ll see this pasta.

Of course, chocolate cake will be listed under the "I need to eat my feelings" section, the "I’m celebrating something big" portion, as well as the "how to win at the office potluck" category.

Beer will also be listed in all the sections, especially those about unwanted guests and family brunches.

One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce

Print Recipe

Servings 6 -8 servings

Ingredients

1 14.5 oz can diced tomatoes
3 tbs tomato paste
4 wt oz cream cheese
½ cup sour cream
12 ounces wheat beer
1 cup water
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1 cup shredded mozzarella
12 wt oz dried Rigatoni pasta
4 wt oz parmesan shredded

Instructions

Preheat oven to 375°F.
In a blender add the tomatoes, tomato paste, cream cheese, sour cream, beer, water, salt, pepper, garlic powder, basil, oregano and mozzarella. Blend until well combined.
Add the dry pasta to a 2 quart baking dish (the pasta will get cooked in the pan).
Pour the tomato mixture over the noodles, top with parmesan cheese.
Cover with aluminum foil, bake for 50 to 60 minutes or until cheese is bubbly and noodles are al dente.

Coconut Curry Beer Chicken Soup

04.02.2015 13 Comments

Coconut Curry Beer Chicken Soup. 20 minutes, one pot, so good.

The best chicken curry I’ve ever had was in a seedy part of Van Nuys, just north of Los Angles. This was also the setting of the most awkward conversation I’ve ever had with a stranger.

The restaurant resembles a by-the-hour hotel with a history of CSI activity, flanked by a parking lot that hosts a regular rotation of drug dealers and prostitutes. It’s in a part of LA that you probably shouldn’t go to unless you have to, or really want to get a good deal on a used car or some questionable weed. I went there for the chicken panang, it was that good. Inside the place was sweet, resembling a tea house, run by a quiet family from Thailand and populated by other brave lunch time travelers, several suit and tie types that drove in from local studios.

The entire restaurant had about 11 tables, six booths and five 4 tops in the center. I sat close to the kitchen, watching what little I could see of my glorious coconut curry and sticky rice lunch come together, feeling grateful that I’d made the drive and braved the neighborhood. A few minutes after my floral ceramic dishes filled with my much anticipated lunch was set down in front of me, the agreed upon silence of the place was broken. I look up to see who is assaulting my refuge.

"Hi, I’m Pete," he looked even more smarmy than his shiny suit and slicked back hair wanted him to be, "I’m rich and I’m wondering if you’re single."

The entire restaurant stopped their quiet conversations and turned in our direction. Even the cooks stepped out of their small spaces to witness my reaction.

"Ummm….congratulations on all the cash, Pete, but I’m not available."

He gave me a confused look, as if I’d just told him that it’s actually macro beer that’s brewed "the hard way."

"Wait…but I want to take you out." He was so confused as to why exactly my panties hadn’t flow off my body at the mere mention of all his millions.

"Yeah, that’s really nice of you to offer. But I’m going to have to decline. Thank you, It’s always flattering to be asked out." I’m trying to be nice, but my "let him down easy, don’t hurt his feelings, he’s putting himself out there," knee jerk reaction to these situation was starting to wane in favor of a "who do you think you are, asshole?" sentiment.

"I have a Bentley!" He throws his hands up in frustration.

I realize at this point that the elderly woman behind me was still holding her breath and I’m fairly certain that she hadn’t blinked in several minutes.

"That’s great. But, my answer is still no."

He rolls his eyes and heads for the door. A moustached hipster in the far booth starts to laugh in a way that sounds half ironic, half nervous, and gives me an enthusiastic double thumbs up. I laugh, also nervous and ironic in nature.

I look down at my bowl of coconut curry chicken and decide that I need to learn how to make this at home, I can handle the prostitutes and drug dealers but the arrogant Bentley drivers make me uneasy.

Coconut Curry Beer Chicken Soup

Print Recipe

Servings 4 -6 servings

Ingredients

1 lbs chicken breasts cubed
salt and pepper
3 tbs olive oil
1 red bell pepper sliced
1 large shallot diced (about ¼ cup)
1 jalapeno chopped
2 cups shitake mushrooms sliced (not dried)
3 cloves garlic minced
¼ tsp fresh ginger grated with a microplane
1 cup wheat beer hefeweizen, white ale
1 1/2 cups chicken broth or vegetable broth
2 tbs red curry paste
2 14 oz cans full fat coconut milk
1 tsp brown sugar
1 tbs fresh basil thinly sliced

Instructions

Sprinkle the chicken cube on all sides with generous amounts of salt and pepper.
Heat the oil in a large pot or Dutch oven. Add the chicken, cooking until browned on all sides, remove chicken from the pot.
Add the bell pepper, shallots, jalapeno, and mushrooms, cooking until the vegetables have softened, about ten minutes.
Stir in the garlic and ginger.
Add the beer, scraping to deglaze the pan. Add the broth, curry paste, coconut milk, chicken, and brown sugar. Allow to simmer for about ten minutes. Salt and pepper to taste.
Ladle into bowls, top with fresh basil.

Jackie Dodd-Mallory Senior Editor

Chili Con Queso Cerveza Crostini

Ingredients

Instructions

Irish Apple Beer Cake & Craft Beers For St Patrick’s Day

Ingredients

For the cake:

For the Whipped Cream:

Instructions

Grilled Parmesan Beer Chicken Calzones

Ingredients

Instructions

Cream Cheese Sausage Baked Ziti- Perfect Make and Take Meal!

Beer Brat Cheese Dip

Ingredients

Instructions

Beer Battered Fish Tacos with Pomegranate Guacamole

Ingredients

For the tortillas:

For the Guacamole:

For the fish:

Instructions

Make the tortillas:

Make the guacamole:

Make the fish:

Maple Bacon Beer Waffles

Ingredients

Instructions

IPA Pickles and Pickled Sweet Peppers

Ingredients

Instructions

Rosemary Beer Chicken and Skillet Potatoes

Ingredients

Instructions

Sriracha Lime Beer Corn Fritters

Ingredients

Instructions

Notes

Glazed Doughnut Beer Cake

Ingredients

Cake:

Glaze:

Instructions

Beer Velvet Cake

Ingredients

Cake:

White Roux Frosting:

Instructions

Best One Bowl Cocoa Brownies

Pale Ale and Baby Kale Creamy Pesto

Ingredients

Instructions

Mini Chocolate Stout Cakes For Two (or four)

Ingredients

Instructions

Garlic Parmesan Hefeweizen Pull Apart Bread

Ingredients

Instructions

One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce

Ingredients

Instructions

Coconut Curry Beer Chicken Soup

Ingredients

Instructions

Jackie Dodd-Mallory
Senior Editor