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Jackie Dodd-Mallory
Senior Editor

Jackie Dodd-Mallory

Stout S’mores & Pretzel Fudge

Stout S’mores & Pretzel Fudge (no  gelatin, vegetarian safe!)

I know, I KNOW! This was supposed to get to you a week ago, but that’s what sort of month I’m having. I was all set to edit the photos and get this up and then this happened so I’ve been having a hard time adulting ever since. 

But I am offering my dog sitting services for free to anyone with a nice fuzzy creature that needs love in the greater Seattle area because I need to console myself with petting all the furry things. 

This is also when chocolate comes in handy, you should always have some on hand in case of an emotional emergency. It’s my current means of coping and all pet related tragedies. I also made another batch of these and only gave away about half of them to keep the rest for myself, I’m Ok with this level of selfishness at this current moment in time. 

And I only gave away one square of these Stout S’mores & Pretzel Fudge so I should probably work on my sharing before it’s too late and I’m known as the person who hoards chocolate treats. It’s my New Year’s goal. 

Stout S’mores & Pretzel Fudge

5 from 1 vote
Servings 12 bars

Ingredients
  

Crust:

  • 4 full sheets graham crackers
  • 1 cup (65g) mini pretzel twists
  • 4 tablespoons (56g) melted butter

Fudge layer:

  • 16 wt oz dark chocolate 60% cocoa content
  • 1/3 cup (102g) sweetened condensed milk (not evaporated milk)
  • ¼ tsp vanilla extract
  • ¼ cup (2oz) barrel-aged beer
  • ¼ teaspoon salt

Marshmallow layer*:

  • 1 egg white
  • ½ teaspoon cream of tartar
  • 1/3 cup (66 g) plus 1 tablespoon sugar
  • 2 tablespoons water or beer
  • 1/3 cup (110g) liquid agave (or light corn syrup)
  • ½ teaspoon vanilla extract

Instructions
 

Make the crust:

  • Preheat oven to 350°F.
  • Add the graham crackers and pretzels to a food processor, process until finely ground. Add the melted butter, process until well combined. Press into the bottom of a 9x13 pan (or use a 7x11 for thicker bars) until well compacted.
  • Bake for 12 minutes.

Make the fudge:

  • Add the chocolate, sweetened condensed milk, vanilla extract, beer and salt to the top of a double boiler (or a metal bowl set over a pot of gently simmering water).
  • Stir over medium-low heat (make sure the water does not boil) until most of the chocolate has melted. Remove from heat, continue to stir until all the chocolate has melted.
  • Pour over the crust, refrigerate until set, about 30 minutes.

Make the marshmallow layer:

  • Add the egg white and cream of tartar to a stand mixer fitted with a whisk attachment, beat until light and foamy.
  • Add 1 tablespoon sugar and beat until stiff peaks form
  • In a saucepan, add the water (or beer), agave, and 1/3 cup sugar.
  • Cook over medium heat while stirring until the mixture reaches 248°F on a candy thermometer. This will take about 6-8 minutes.
  • Once the corn syrup mixture is ready, turn the mixer on medium and in a slow steady stream, pour the corn syrup mixture into the beaten egg whites.
  • Once all of the corn syrup mixture has been added, beat on high for 5 minutes until the mixture is stiff and glossy. 
  • Add vanilla extract and beat on high 1 minute.
  • Spread over the fudge in an even layer. Chill until ready to set, about 15 minutes.Brulee with top with a kitchen torch, or place under the broiler until browned. 
  • Cut into squares, chill until ready to serve.

Notes

Yes, you CAN use Marshmallow Fluff instead. But it needs to be kept refridgerated or it will slide all over the place. 

Beer and Brown Sugar Glazed Bacon Wrapped Dates

Beer and Brown Sugar Glazed Bacon Wrapped Dates

It turns out, you’re not alone. This week, according to the internet and science, is the most stressful week of the year. I feel it, it’s been an asshole of a week, do you feel it? I didn’t shower yesterday and I’m still in my pajamas. At NOON! This is the reality when you work at home. Actual real-life fact. 

Because of all of this, I needed an appetizer that is a never-fail type. A tried-and-true type. Bacon-wrapped dates it is. Goat cheese is my go-to when stuffing these suckers because I like the tang against the sweet and rich bacon-date combo. But you do you—any cheese will work (but some cheese is super melty and will ooze out, but that’s ok, it will still taste great). 

And I wanted to smother them in sugar and beer because sometimes I like to live vicariously through my food. Another actual fact. 

Thank GOD for beer mail because I didn’t even have to leave my house to get this gorgeous bottle of port barrel-aged Belgian quad from Barbarian Brewing which just so happened to pair perfectly with these little nuggets.  Beer makes things less stressful. 

Anyway, guys, I think I need to shower and eat my weight in bacon. Not sure if it will happen in that order. 

Beer and Brown Sugar Glazed Bacon Wrapped Dates

Ingredients
  

  • ½ cup (100g) brown sugar
  • ½ cup (4oz) beer brown ale, stout, porter, Belgian
  • 12 dates pitted
  • 1- ounce goat cheese
  • 6 slices of bacon

Instructions
 

  • Preheat the oven to 375°F.
  • Add the brown sugar and beer to a pot over high heat. Bring to a boil, boil until thickened and reduced, about 6 minutes.
  • Fill the dates with about 2 teaspoons of goat cheese each.
  • Cut the strips of bacon in half width-wise.
  • Wrap the dates with the bacon, add to a wire rack over a baking sheet, seam side down.
  • Brush the dates with the brown sugar mixture.
  • Bake until the bacon is crispy and dark, about 25-30 minutes (cooking time will depend on how thick your bacon is).

Beer Bread Cinnamon Roll Muffins

Beer Bread Cinnamon Roll Muffins, just twenty minutes to get these in your oven!

Do you get really uncomfortable when you have to open gifts in front of the gifter or is it just me? Should I smile more? Am I appropriately excited or should I be louder? Was "wow" enough or should it have been an "oh my god!" what was the expectation?!

The last time I hosted a baby shower for a friend my only rule was "don’t make her open presents, it’s so uncomfortable!" Does that make me almost the worst or just sort of a little terrible? Because I sorta hate it.

I would literally (no, not figuratively actual literally) rather cook you breakfast than open a gift you gave me. Even if I love it. Especially if I love it. So these are the "Instead of opening presents, can I make you breakfast? Quick way to get yourself out of opening gifts in front of people" dish.

 

Also, you need to know that you have to un-think these. It’s batter, not dough. it will not behave like dough. It will not stretch. You have to pat it into shape, slowly roll (or pile it) and then cut. If you need to scoop the rolls into the muffin tin, that is FINE. they will taste great. And then your friend will be the one wondering if WOW is enough or if maybe these called for an OH, MY GOD.

HOW THE TABLES HAVE TURNED!!

Beer Bread Cinnamon Roll Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 rolls

Ingredients
  

Muffins:

  • 4 (540g) cups flour
  • 2 teaspoons (9g) baking soda
  • 2 teaspoons (9g) baking powder
  • 1/3 cup (75g) granulated sugar
  • 1 teaspoon (5g) salt
  • 12 ounces beer*

For the filling:

  • ½ cup (114g) butter, softened
  • 2 tablespoons (14g) cinnamon
  • ½ teaspoon (0.5g) nutmeg
  • ¼ cup (50g) brown sugar
  • ½ cup (100g) white sugar

Icing:

  • 4 tablespoons (57g) butter, softened
  • 4 tablespoons (2oz) cream cheese
  • 2 cups (220g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon whole milk

Instructions
 

  • Preheat the oven to 350°F. In a large bowl stir together the flour, baking soda, baking powder, sugar, salt, and beer until a ball of dough forms.
  •  Add to a very well-floured surface. Gently press or roll into a large rectangle. It won’t be like regular dough, it will be soft. Just push it into shape.  (Don’t overwork the dough, it’s OK if it has to be pushed into shape)
  • In a small bowl stir together the butter, cinnamon, nutmeg, brown and white sugar until a paste forms.
  • Spread the paste in an even layer on top of the dough rectangle. Gently roll along the long edge to form a long log, it won’t be perfect, that’s OK.
  • Cut into 10-12 rings. Place cut side up in a muffin tin that has been lightly greased or sprayed.
  • Bake for 25 minutes or until the tops are golden brown.
  • In a small bowl beat together the butter and cream cheese until well combined. Add the powdered sugar, vanilla and milk, beat until well combined.
  • Pour the icing over the cinnamon rolls in an even layer, serve immediately.

Notes

The beer can make a big impact in this recipe. For a big beer flavor use a barleywine, holiday ale, or winter ale. Stay away from super hoppy beers. For a lower beer flavor use a pale lager, Mexican lager, pilsner or wheat beer. 

Balsamic Stout Short Ribs

Balsamic Stout Short Ribs, so rich and delicious! 

This is one of those unimpressive-very-impressive dishes. Sounds impressive, tastes impressive, but requires a very unimpressive amount of skill. Some things take skill, lots of it, years of it. Some things just take a long bath in the oven and they come out just right. Every time. In a forgiving sort of way that requires no pre-acquired meat knowledge. 

Short ribs are those things, short ribs are my friends because friends forgive, a lot. It’s really hard to screw up short ribs, just remember: long, slow, low. Not too low, and long is up to interpretation, but it’s a general rule. As long as you leave these suckers in the oven long enough (you can’t rush short ribs, but you can ignore them for hours) they will reward you with a meal that you can at least pretend you slaved over. People will believe you. 

Short ribs also really like it when you make them in advance and they get to have a nice little sleepover in your fridge. They’re that sort of friend. Give them a beer, let them spend the night, and they’ll make you look good the next day. It’s a great way to prepare for a dinner party that may or may not involve a human sleepover. Enough of these ribs and some beer and people won’t want to leave your house, so you should probably make up the guest room just in case. 

Balsamic Stout Short Ribs

5 from 1 vote

Ingredients
  

  • 3 lbs boneless beef short ribs
  • 2 teaspoons salt
  • ½ cup (60g) flour
  • 2 tablespoons olive oil
  • 1 large leek cleaned and sliced (white part only)
  • 1 rib celery diced
  • 2 large carrots diced
  • 6 cloves garlic minced
  • ½ cup (113g) balsamic vinegar
  • 1 (12oz) bottle stout beer
  • 2 cups (450g) beef broth
  • 1 (14.4 oz) can of fire-roasted diced tomatoes
  • 3 tablespoons (48g) tomato puree
  • Rice polenta or pasta for serving
  • chopped parsley

Instructions
 

  • Preheat the oven to 325°F.
  • Sprinkle the ribs with salt on all sides. Dredge in flour until well coated.
  • Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the ribs, browning on all sides, remove and set aside.
  • Add the leeks, celery, and carrots, lower the heat to medium. Cook until the vegetables have started to caramelize, about 20 minutes. Stir in the garlic.
  • Add the balsamic, beer, and broth, scraping to deglaze the bottom of the pan.
  • Add the ribs back in, along with the tomatoes and tomato puree.
  • Cover and add to the oven for 2 hours, stirring occasionally.
  • After 2 hours, remove the lid and continue to cook until fork-tender, about 1 additional hour.
  • Remove the ribs, set aside.
  • Add the remaining liquid and vegetables to a blender, blend on high until well combined.
  • Plate the ribs, drizzle with sauce, sprinkle with chopped parsley.

Chocolate Stout Cookies with Salted Dulce De Leche Filling (pressure cooker or stove top)

Chocolate Stout Cookies with Salted Dulce De Leche Filling (pressure cooker or stovetop) the filling is TOO easy to make it’s almost not fair! 

Don’t make these. Seriously, turn back now while you still can!! Because once you make them and realize how easy it is to make SALTED Dulce de Leche sandwiched between two fudgy-but-crispy-and-chewy ridiculously good cookies you will be ruined. RUINED for all other cookies. You will never forget them and they will haunt your days and nights. 

Why are you still here?! I told you to turn back. But, I know you. You’re like me and the second someone tells you not to do a thing, you want to do the thing even more. So you’re going to do the thing. These cookies are the thing. Fine. There is nothing I can do. 

BUT I will make a suggestion because it’s what I’m going to do. You should buy a bunch of those Weck jars we love so much and make that Dulce de Leche in large batches and give it out as Christmas gifts as an excuse to make this filling again and lick all the spoons. 

 

Chocolate Stout Cookies with Salted Dulce De Leche Filling

4.41 from 5 votes

Ingredients
  

Filling:

  • 1 (14oz) can sweetened condensed milk
  • ¼ teaspoon sea salt I used Maldon
  • ½ teaspoon vanilla extract

Cookies:

  • 2 large eggs
  • 1 teaspoon salt
  • 1 lbs (about 4 cups) powdered sugar
  • 1 scant cup (105g) unsweetened cocoa powder
  • 2 teaspoons (5g) vanilla extract
  • 2 tablespoons stout beer

Instructions
 

Make the Dulce de Leche

  • Pressure cooker method: Remove the top of the can of sweetened condensed milk. Cover with aluminum foil.
  • Add the cooking rack to the bottom of a pressure cooker or Instant Pot. Add the prepared can. Pour water in the pressure cooker until about halfway up the side of the can. (for stovetop method, see note*)
  • Cover tightly, making sure the steam vent is closed.
  • Cook on high for 60 minutes. Allow the steam to vent naturally. Once the can has cooled, remove from the pressure cooker. 
  • Stir in the vanilla and salt, refrigerate until ready to use.

Make the Cookies

  • Preheat the oven to 375° F.
  • Separate the eggs. Add the salt to the whites and beat the whites until light and frothy.
  • While beating the whites add ½ cup powdered sugar to the whites a little at a time, beat until firm, as if making meringue.**
  • Add the remaining powdered sugar and cocoa powder, stir until combined.
  • Stir in the vanilla, beer, and egg yolks until well combined.
  • Line a baking sheet with parchment paper. Use a cookie scoop to mound cookies onto the parchment.
  • Bake for 14 minutes. Pull the parchment onto the counter to allow the cookies to cool.
  • Spread the filling between two cookies. Refrigerate until ready to serve.

Notes

*To make Dulce de Leche on the stovetop, peel the label off the can but do not open. Add the can to a large pot of water and bring to a boil. Reduce heat to a simmer checking every 30-minutes that the water is still above the can, adding more when it gets low. Simmer for 3 hours. Remove can with tongs or slotted spoon, allow to cool to room temperature (contents are are under pressure, do not open until cooled). Or you can add the cans to a slow cooker, cover with water and cook on low for 8 hours, allow to cool naturally before opening. Continue with step 5.
**It is essential to whip the egg whites until firm. If not, the cookies will have too much moisture and spread. If you aren't sure if you have whipped them enough, just freeze the cookies for 15 minutes prior to baking (after you have scooped them into balls), and bake for 16 minutes. 

Overnight Maple Beer Pecan Croissant Bread Pudding Muffins

Overnight Maple Beer Pecan Croissant Bread Pudding Muffins

Let’s talk unpopular opinions again, shall we? It’s fun when we pretend to fight. I’ll start off this holiday edition of UO with these little gems: Love Actual is a terrible movie. It’s about people who hardly know each other and aren’t really in LOVE but just horny, it should be called Lust Actual or Let’s Be Honest I just Want to Be Naked With You, and I hate it. Also, this one:  Die Hard is a feel-good Christmas movie about complicated family dynamics and bad things happening to bad people and I think that we can all relate to that. 

Bread pudding and French toast casserole are the same thing. Muffins are unfrosted cupcakes. Cinnamon rolls should be served for dessert as often as they are for breakfast.  Are these unpopular opinions or a rarely spoken truth? It’s a toss-up. What do you think?

I like my croissants used in things like bread pudding or as sandwich buns rather than plain. Unless they are filled with chocolate and I’m in Paris, which rarely happens. 

Overnight Maple Beer Pecan Croissant Bread Pudding Muffins

Ingredients
  

  • 6 large croissants day old or dried out in the oven
  • 1 cup (240g) milk
  • 1 cup (240g) cream
  • ¼ cup (2oz) beer Holiday ale, pale ale, hefeweizen, pale lager
  • 3 eggs
  • ¼ cup (85g) real maple syrup
  • 1/3 cup (60g) brown sugar
  • 1/3 cup (46g) chopped pecans
  • 1 teaspoon salt
  • Syrup or powder sugar for serving

Instructions
 

  • Chop the croissants into bite-sized pieces.
  • Combine the remaining ingredients in a large bowl, whisking until well combined.
  • Stir in the croissant pieces.
  • Spray the wells of a muffin tin or add cupcake papers.
  • Scoop the croissants into the prepared wells until just below the rim, making sure the liquid is evenly distributed between the wells.
  • Refrigerate, uncovered, overnight, up to 24-hours.
  • Pre-heat oven to 325°F.
  • Bake for 45-55 minutes or until the muffins have puffed and no longer look wet (if they are removed too early, they will deflate while cooling, but will still be fine to eat).
  • Serve warm with syrup or powdered sugar.

Beer Bacon Cranberry And Cream Cheese Bites

Beer Bacon Cranberry And Cream Cheese Bites, the perfect Thanksgiving appetizer!

You guys, you have to give me a break. I just got back from here and now I’m having a hard time functioning in the rain with my residual mild sunburn. I know, I know,  you don’t feel bad for me AT ALL. I don’t blame you. But it’s jarring to jump from a nearly deserted island into Thanksgiving prep in rainy Seattle, it’s a hard transition. I’m hosting this year and I’m probably more excited about it than I should be, I never get to host so I may be going a tad bit overboard. What? me? SHOCKING!  I already have turkey legs confited (confit-ing?) in the fridge and I’m making this and these

 
 
As for the appetizer, I’m making these little bites. Because I can double the bacon cranberry sauce to serve with the meal, as well as make these cute little appetizers. Yes, they’re cute, that’s important. 
I’m also putting out a big bowl of pitted black olives because is it even Thanksgiving if no one puts olives on all of their fingers? 
 
 
 

Wanna make your own puff pastry? Check out my 10 Minute Pale Ale Puff Pastry

Beer Bacon Cranberry And Cream Cheese Bites

5 from 1 vote

Ingredients
  

  • 4 slices thick-cut bacon chopped
  • ½ cup (115g) holiday ale
  • 1 ½ cups (173g) fresh cranberries
  • ¾ cup (150g) sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 sheets puff pastry thawed
  • 8 oz cream cheese
  • 1 tablespoon chopped chives

Instructions
 

  • Add the bacon to a pot over medium-high heat, cook until crispy and the fat has rendered. Pour off most of the fat.
  • Return the pot to heat, add the beer, stirring to deglaze the pan. Add the cranberries, sugar, salt, and pepper.
  • Bring to a simmer, stirring occasionally until thickened, about 10-minutes.
  • Heat the oven to 400°F.
  • Roll the puff pastry out on a lightly floured surface. Cut each sheet into 12 squares.
  • Lightly spray a mini muffin tin with cooking spray.
  • Press the puff pastry squares into the wells of the muffin tin.
  • Cut the block of cream cheese into 24 squares, add one square to each well. Top with a spoonful of cranberry mixture.
  • Bake until the puff pastry has turned golden brown, 12-15 minutes.
  • Remove from oven, plate, and sprinkle with chopped chives.

Stout Chocolate and Vanilla Beer Cream Pie with Rum Whipped Cream

Stout Chocolate and Vanilla Beer Cream Pie with Rum Whipped Cream

Friends, you need to make a decision. Let’s say you’re on a deserted (dessert-ed?) island and you can only have one pie, what would it be? Don’t get too caught up with that fact that you’re on an island you don’t NEED pie, you need matches and a hatchet and shelter, just go with it. It’s a pie island and you can have as much pie as you want. But only one kind, what do you pick?

At first, I might think of apple pie, it’s a classic and I love it. Or cherry? I love cherry.  But if it’s one and only forever, I’d probably settle on chocolate after much hesitation and deliberation with the pie island procurement staff becoming irritated with me. BECAUSE IT’S CHOCOLATE. 

So I decided that for the holidays I must make a chocolate pie, and it must be made with beer, and this beer was outstanding. Luckily for me, I have a few of these Odell Brewing Barreled Treasure stouts left and they will most certainly be saved for holiday dessert service. Where I will serve several pies and you don’t have to choose just one. You can be the guy who has three slices of pie at once, as long as you have them with this beer. 

 

Also, it needs to be said that adding hazelnuts to my chocolate graham cracker crust is the best decision I’ve made all year. 

Stout Chocolate and Vanilla Beer Cream Pie with Rum Whipped Cream

Ingredients
  

Crust:

  • 9 full sheets chocolate graham crackers
  • ¼ cup (30g) roasted hazelnuts
  • 2 tablespoon (30g) brown sugar
  • 3 tablespoons (45g) melted butter

Chocolate layer:

  • 10 oz dark chocolate 60% cacao
  • ½ cup (120g) heavy cream
  • 1/3 cup (78g) stout beer

Vanilla Cream Layer:

  • 1 ¼ cup 300g of heavy cream
  • ½ cup (118g) beer (pilsner, lager, pale ale)
  • 2 teaspoons vanilla
  • 5 egg yolks
  • 1 cup (200g) of sugar
  • 1 teaspoon salt

Whipped Cream Layer

  • 1 (240g) cup heavy cream
  • ¼ (30g) cup powdered sugar
  • 2 oz spiced rum

Instructions
 

  • Preheat oven to 325°F.
  • Add the graham crackers, brown sugar, and hazelnuts to a food processor, process until well combined. While the food processor is running, add the melted butter, process until combined.
  • Starting with the sides press well into the bottom of a 9-inch springform or pie pan. Press well using the bottom of a heavy glass or measuring cup.
  • Add all the ingredients for the chocolate layer into a microwave-safe bowl. Microwave on high for 30 seconds, stir and repeat until melted and combined (alternately, this can be done in the top of a double boiler).
  • Pour into the crust in an even layer. Refrigerate until set, about 15 minutes.
  • Make the vanilla layer: Add the cream, beer, and vanilla to a pot over medium heat. Heat until bubbles start to form at the edges and just starting to simmer.
  • In a large bowl whisk together the egg yolks, sugar, and salt until well combined. While whisking, slowly add the cream mixture until well combined with the yolks (don’t add the hot cream too quickly or it will turn into scrambled eggs).
  • Add the mixture back into the pot, bring to a simmer, stirring constantly until thickened, about 10 minutes.
  • Pour over the chocolate layer in an even layer. Bake at 325°F for 35 minutes or until the edges have started to puff, the pie will still be very jiggly. Refrigerate until set, at least 3 hours. Pie is best made the day before.
  • Add all the whipped cream ingredients to the bowl of a stand mixer, mix on high until soft peaks form, add to the pie in an even layer. Refrigerate until ready to serve.

Stout Creole Gumbo over Smokey Cheddar Grits

Stout Creole Gumbo over Smokey Cheddar Grits

This is something you need to be warned about. At least I did and I think we are alike, you and I. When I first started to dive into trying to figure out this food and cooking thing I didn’t know how important some things were, because not everything is important. Sometimes you can make swaps, skip steps, make it your own, and it’s still delicious. And then sometimes you ignore the "soften the butter" step and your chocolate frosting looks like ground beef and you have no idea what happened. 

I’m going to ask you, no, BEG you to cook your flour for a long time and you’ll look at me like I’m a crazy person. It’s just flour! How important can that be?! I’ll just do it for like 3 minutes, it’ll be fine, right?! 

I know, I hear you, it doesn’t seem that important. BUT IT IS. Have you ever seen a sad, anemic looking gumbo with a light brown sauce? Back away, don’t eat it. It’s not very good. And it’s because the person who made it skipped that step. It’s ok, they were probably having a bad day, we forgive them.  But not your gumbo, your gumbo is dark and gorgeous and delicious. Because you didn’t skip that step. You opened your beer early, drank it and just enjoyed a little moment to yourself. I promise you, it’s worth it. 

Especially if the beer you opened was this one:

I spend some of my childhood years in San Luis Obispo, California. If you’ve never driven Highway 1 south from San Franciso, ending in San Luis Obispo to stay the night at The Madonna Inn, you now have a new item to add to your travel checklist. I’ve been all over the world and I promise you, it’s one of the best road trips that exist in the Universe.  Once you do, you must reward yourself with a beer at Firestone Walker. The beer doesn’t just have a place in my heart because of where it’s grown, it’s absolutely some of the most amazing and consistent beer there is.

Craft beer can be squirrely, and making batch after batch of the same beer, making sure each batch taste the same as the last, is nearly impossible. But I have yet to try any Firestone Walker beer that isn’t exactly what I want it to be. It’s consistent, and consistently incredible. 

Coconut Merlin is a beer you should try, it’s fantastic. If you can’t get it where you live, then I guess you just have to do that road trip I suggested. Don’t worry, there is beer at the end. And it’s really good. 

Stout Creole Gumbo over Smokey Cheddar Grits

5 from 1 vote
Servings 6 servings

Ingredients
  

For the Gumbo:

  • 1 lbs bacon chopped
  • 1 green bell pepper diced
  • 1 cup white onions diced
  • 2 tablespoons olive oil
  • 1/3 cup flour
  • ½ cup stout beer
  • 4 cups seafood or fish broth
  • ½ lbs okra sliced
  • 2 (14.5oz) cans fire-roasted diced tomatoes
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Cajun seasoning
  • ½ teaspoon cayenne pepper
  • 1 tablespoon gumbo file
  • 1 lbs andouille sausage cut into ½ inch rings
  • 1 lbs raw shrimp
  • 1 lbs live clams
  • Chopped parsley

For the Grits:

  • 3 ½ cups chicken broth
  • ¼ cup half and half
  • 1 cup corn grits
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup shredded cheddar cheese use smoked cheddar for a more intense smoke flavor

Instructions
 

Make the gumbo:

  • Add the bacon to a large stockpot or braiser over medium heat. When the bacon starts to render add the onions and peppers, cooking until the onions have softened and the bacon has rendered all of it’s fat.
  • With a slotted spoon remove the bacon and vegetables, setting aside. You want about 1/3 cup of bacon fat still in the pan (no need to meticulously measure, just eyeball it), if there is significantly more than 1/3 cup discard excess, if there is less add the olive oil to the bacon fat. Sprinkle with flour. 
  • Cook the flour, stirring frequently over medium heat, until the roux is dark brown. This will take at least 20 minutes and up to 40 minutes, it’s the backbone of the dishes’ flavor so don’t skip it.
  • Once the roux is a dark brown add the beer, scraping to deglaze the bottom of the pan.
  • Add the broth, tomatoes, okra, bacon and vegetables, Cajun seasoning, cayenne, file, and sausage. Simmer until slightly thickened, about 10 minutes.
  • Add the shrimp and clams, stir slightly and then cover immediately. Allow to simmer for 5 minutes. Lift the lid, discard any clams that did not open. Sprinkle with parsley before serving.

Make the grits:

  • Add the broth and half and half to a saucepan, bring to a boil then reduce to a low simmer.
  • Add the grits, salt, and smoked paprika, cover with a lid. Simmer, stirring occasionally until the grits have softened, about 25 minutes. Stir in the cheese.
  • Serve the polenta topped with gumbo.

Notes

If you want to make this in advance, stop right before adding the shrimp and clams. The dish without the seafood can simmer over low heat for hours without issue, but it will make the seafood tough. Add the seafood, cooking right before serving. You can also make and refrigerate it without the seafood and then add it back to the pot, bring to a simmer and then cook the seafood before serving. 
Don't store live clams in water or in airtight packaging. Store them in an open container between wet paper towels. Ideally, buy them right before using. 

Melting Beer Sweet Potatoes with Balsamic and Hazelnuts

Melting Beer Sweet Potatoes with Balsamic and HazelnutsLet’s talk about sweet potatoes, shall we? Of course we shall. It’s been a while since we’ve had any root vegetable related banter. I didn’t have sweet potatoes until I was a grown-up. A literal grown-ass human. This is a true fact. I did not grow up in a house where any orange vegetables, roots or tubers of any kind other than white potatoes, or squash of any variety were entertained. We were more the vegetables from a can or freezer bag sort. I’ve changed, I promise. 

The actual first time I saw a sweet potato being eaten by a real-life human I was in college. See, kids, you learn more than the stuff in books if you make it all the way to 13th grade! A friend of mine was just sitting there eating a microwaved sweet potato with sugar and butter as if that wasn’t the weirdest thing anyone had ever done, ever. I couldn’t get over it. In my head it was like eating broccoli covered in chocolate, I couldn’t even imagine. 

Melting Beer Sweet Potatoes with Balsamic and Hazelnuts

It took me a while to try it, you know with the gagging and all, and when I did I was astonished. I went from thinking my friend was a crazy person to being mildly angry with everyone from my childhood for keeping these little magical beasts from me. 

I have since made up for the time I spent sans sweet taters and now I eat them several times a week, I should probably add a line item in my budget just for them, it would be a wise financial move. 

When I got a shipment of beer press mail from Left Hand Brewing which included a velvety-malty-delicious Sawtooth Nitro amber ale, I knew I needed to soak some sweet potatoes in it. 

Melting Beer Sweet Potatoes with Balsamic and Hazelnuts

It was a wise move. And if you come over for Thanksgiving I’ll make you some. But you need to bring a pie, and maybe some beer.

 

Melting Beer Sweet Potatoes with Balsamic and Hazelnuts

5 from 1 vote

Ingredients
  

  • 2 ½ lbs sweet potatoes look for relatively uniform ones
  • 4 tablespoon melted butter
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ cup malty beer (amber ale, Oktoberfest, brown ale)
  • 3 tablespoons balsamic glaze*
  • ¼ cup roasted chopped hazelnuts

Instructions
 

  • Preheat the oven to 475°F.
  • Peel and slice the sweet potatoes into 1-inch rounds.
  • In a large bowl stir together the butter, garlic powder, salt, and beer.
  • Add the sweet potatoes, toss to coat.
  • Line a baking sheet with aluminum foil. Add the potatoes and the herb liquid to the pan in an even layer.
  • Bake for 15 minutes. Flip the potato rounds with a spatula, return the pan to the oven, rotating the pan so that side that was in the back of the oven is now in the front. Bake for 10 to 15 more minutes or until the top has started to brown and the potatoes are soft.
  • Remove with a spatula while the potatoes are still hot, if they cool on the pan they are likely to stick. Add to a serving plate
  • Drizzle with balsamic glaze, sprinkle with hazelnuts. 

Notes

*Balsamic glaze is easy to find in most grocery stores. It’s usually found near the vinegar, it’s sweeter and more syrupy than normal balsamic vinegar.

Broiled Salmon with IPA Thai Chili Sauce

Broiled Salmon with IPA Thai Chili Sauce

This is one of those ways that I hide. I pretend like I have it all together (I super don’t), but I can crank out a meal in less than 15 minutes so that makes me feel like I’m an actual grown-up. We all have our things. I do, however, have this urge to stop pretending like I have mastered adulting, but you know what I do instead? I hide. We all do, right? Tell me it’s not just me. There is just an inherent vulnerability to exposing yourself as an adulting fraud. 

This should be our solidarity hashtag #AdultingFraud. Because the truth is, while my life is great, I also: haven’t done laundry in a week, just ran out of dog food, my kid hasn’t bathed in two days, and I spent more time on social media today than I did doing actual work. #adultingfraud. 

There is always tomorrow to get just a little bit closer. And there is always great beer to remind you two things: one, beers with friends always make you feel better, and that someone, somewhere, put everything they have into a small craft brewery and the results are this amazing Chaos Emeralds DIPA. An IPA that just won a pretty damn big award. Which means that if they can be grown-ups with beer, so can you. Maybe you can’t make a beer this good, but you certainly can drink it and supporting small independent businesses is a great use of your time.  

I might not be good at adulting, but I have mastered enabling. We all have our thing. 

 

Broiled Salmon with IPA Thai Chili Sauce

Servings 4 servings

Ingredients
  

  • ¼ cup (57g) rice wine or white wine vinegar
  • ¼ cup (57g) IPA beer
  • 1/3 cup (113g) honey
  • 4 garlic cloves minced
  • 1 teaspoon (1.5g) fresh ginger, grated with a microplane
  • 1 teaspoon crushed red chili flakes
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons olive oil
  • 4 salmon fillets
  • 1 teaspoon salt
  • Chopped cilantro and sesame seeds for garnish

Instructions
 

  • Preheat the oven broiler.
  • In a saucepan stir together the vinegar, beer, honey, garlic, ginger, chili flakes, soy sauce, and cornstarch. Add the pan to a burner over high heat, boiling until thickened, about 5 minutes.
  • Cover a sheet pan with aluminum foil, drizzle with olive oil,  add the salmon, skin side down. Sprinkle the salmon liberally with salt.
  • Brush the salmon with the sauce.
  • Place about 4-6 inches under the broiler, keeping a close eye.
  • After 5 minutes, remove from oven and re-brush with the sauce. Return to the broiler until starting to brown.
  • Plate the salmon, sprinkle with sesame seeds and cilantro.

Chai Chocolate Chip Beer Cookies

I’m glad chai is making a comeback, aren’t you? I didn’t know chai was making a comeback, you think to yourself. Maybe it isn’t "making a comeback" in the traditional sense as much as I want to chai-ify all the things right now. It’s like pumpkin spice, but without the societal eye roll. Which is just better for everyone. 

These are also the result of Seattle dipping in temperature. Because I can’t make soup like a normal person, I make cookies when it gets colder. Maybe I’m just trying to fatten myself up for hibernation. This is a viable possibility. Stay tuned. 

I may or may not be making cookies to bring to my book tour events, I’ll keep you posted here.  Because I might not be able to decide on which cookie exactly I would want to use as my signature book tour cookie and this might make me avoid the task altogether. I can be like that, don’t judge me. These chai cookies are a strong contender since I’ve already made them three times. 

Chai Chocolate Chip Beer Cookies

5 from 1 vote
Servings 12 large cookies, or 24 small

Ingredients
  

  • ½ cup (114g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, firmly packed
  • 1 large egg yolk
  • 1 tablespoon (15g) molasses
  • 2 tablespoons (1oz) beer (brown ale, pumpkin ale, Oktoberfest or other malty beer)
  • 2 teaspoons vanilla extract
  • 1 ¾ cups (210g) All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoons ground allspice
  • ½ teaspoons ground nutmeg
  • ¼ teaspoons ground cardamom
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking powder
  • 1 ½ cups (9oz) semisweet chocolate chips

Instructions
 

  • Preheat oven to 325°F.
  • Add the melted butter and brown sugar to the bowl of a stand mixer, beat until well combined, at least 5 minutes.
  • Add the egg yolk, beating until the mixture resembles frosting, about 6 minutes.
  • Add the molasses, brown ale and vanilla, beating until well combined.
  • Stop the mixer, add the flour, spices and baking powder, beating until just combined. Stir in the chocolate chips.
  • Add a sheet of parchment paper to a baking sheet. Using a cookie scoop, scoop out balls of dough, placing evenly spaced on the baking sheet.
  • Bake for 12-15 minutes or until edges have started to brown. Remove from oven, pull the parchment off the baking sheet and onto a flat surface to cool.

Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms

Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms (perfect appetizer for thanksgiving or vegetarian main!)

You guys, it’s here. IT. IS. HERE!!

After two years of working and waiting I finally have an actual, real-life, physical copy of my book LUSH in my grubby little paws. It’s gorgeous and by far my favorite book I’ve ever written, I hope you love it as much as I do. 

Wanna get a beer with me and celebrate? The answer is yes. YES, YOU DO! Are you going to be in Seattle or New York in October? Then you have no excuses, not one. 

To entice you into joining me I’ve made you some stuffed mushrooms. I will, however, eat all of them before either event so don’t be counting on eating any, they’re all mine. But you should make them for yourself. Especially as an appetizer for Thanksgiving. Or a Halloween party. Or just a Tuesday because you feel like it. 

Stuffed mushrooms was one of the first recipes I ever developed on my own and I still love them. Do you have a veg-head coming over for Thanksgiving and are at a loss for what to serve them as a main? Just swap the 24 cremini mushrooms with 8 portobello mushrooms and they will have more than enough food to be as stuffed as the rest of us. 

So there you have it. A perfect appetizer that doubles as a vegetarian main dish, and you’ve already decided to come out and have a beer with me next month. Not a bad Thursday.

Spinach Artichoke Dip Stuffed Beer Steamed Mushrooms

5 from 1 vote

Ingredients
  

  • 24 cremini mushrooms baby bellas
  • 2 tablespoons (28g) olive oil
  • 1 cup chopped white onions
  • 3 cloves garlic minced
  • 1 teaspoon (6g) salt
  • 1 teaspoon black pepper 3g
  • 1 cup (50g) chopped fresh spinach, packed
  • ½ cup (120g) marinated artichokes, chopped
  • ¼ cup (2oz) plus 1 cup beer (8oz) Oktoberfest, Marzen, brown ale, divided
  • 4 oz cream cheese
  • ½ cup (56g) shredded mozzarella
  • 1 tablespoon (14g) butter, melted
  • 1/3 cup (30g) Italian bread crumbs

Instructions
 

  • Preheat the oven to 400°F.
  • Wash the mushrooms well, removing the stems. Chop the stems, set aside. Add the mushroom caps, hole side up, to a baking dish (or dishes).
  • Heat the olive oil in a pan over medium-high heat. Add the chopped mushroom stems and onions, cooking until onions and mushroom pieces have softened. Stir in the salt and pepper.
  • Stir in the garlic, then add the spinach, cooking until the spinach has softened and wilted, stir in ¼ cup beer and the artichokes. 
  • Add the cream cheese, stirring until it has melted and combined with the rest of the filling ingredients. Stir in the cheese until melted.
  • Add heaping spoonfuls into the holes in the mushrooms.
  • Stir together the melted butter and breadcrumbs. Add a teaspoon or so to the top of each mushroom.
  • Add the beer to the pan around the mushrooms (if using two pans, divide the beer between the pans).
  • Cover the pan and bake for 18 minutes, remove the cover and cook for an additional 10 minutes or until the top has browned.

Notes

  • To make this entree-sized portions, substitute the cremini mushrooms for 8 portobello mushrooms. 
  • To make in advance, stop at step seven (right before you pour the beer into the pan, just drink it instead!), cover and refrigerate for up to 36 hours. 

Chocolate Porter Pecan Bars with Beer Candied Bacon

Chocolate Porter Pecan Bars with Beer Candied Bacon

Chocolate Porter Pecan Bars with Beer Candied Bacon

I know, I KNOW! Don’t look at me like that. I know that even though I’m in the midst of promoting my new cookbook Lush, I give to you a bacon dessert recipe. Is that because I want to make all the people happy, you ask? No, it’s more likely because I want to anger and upset all the people or possibly because I’ve never had a very good relationship with rules and expectations. Either way, I do apologize. 

But this is also to say that just because I am the type of person who likes to put candied bacon on desserts this does NOT preclude me from also being the type of person who also loves to make food with plants, plants are delicious. Beer is made of plants. So that makes it salad, and it’s healthy (don’t take nutrition advice from me, it’s ill-advised). 

This is also to say that my book Lush is the type of book that you will love if the idea of putting bacon on dessert horrifies you, and also if it intrigues you. It’s a book for people who love delicious food and beer, but it is minus bacon. I hope you love it as much as I do. 

Chocolate Porter Pecan Bars with Beer Candied Bacon

Servings 24 BARS

Ingredients
  

Bacon:

  • 4 strips thick sliced bacon
  • 3 tablespoons (38g) brown sugar
  • 1 tablespoon (12g) barrel aged stout or porter

Crust:

  • 2 cups (240g) all purpose flour
  • 2/3 cup (70g) powdered sugar
  • 1 teaspoon (6g) salt
  • 13 tablespoons (186g) unsalted butter, cut into cubes
  • 1 teaspoon (6g) vanilla extract

Filling:

  • 3 large eggs
  • ¾ cup (180g) light corn syrup
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (2oz) barrel aged stout or porter
  • 2 tablespoons (10g) cocoa powder
  • 1 teaspoon (6g) vanilla extract
  • 6 ounces high-quality dark chocolate chopped
  • 1 cup (120g) unsalted pecans, coarsely chopped
  • 1 teaspoon (6g) salt
  • Flakey sea salt for topping

Instructions
 

  • Preheat the oven to 375°F.
  • Add the bacon to a wire rack over a baking sheet.
  • Stir together the brown sugar and the beer. Brush the top side of the bacon liberally with the mixture. Bake for 8 minutes. Flip the bacon, then brush with the mixture. Bake for an additional ten minutes. Remove from oven, remove the bacon and allow to cool on a cutting board. Once the bacon is cooled, chop the bacon, set aside.
  • Lower the oven temperature to 350°F. Add the flour, powdered sugar, and salt to a food processor, pulse to combine.
  • Add the butter and vanilla extract, process until well combined.
  • Line an 9x13 baking dish with parchment paper. Press the crust into the bottom of the pan in an even layer.
  • Bake at 350 for 15 minutes or until just starting to turn a light golden brown. Allow to cool for 10 minutes (allowing the crust to cool will help it to stay in two distinct layers from the filling).
  • Add all the filling ingredients (except the flakey sea salt) to a mixing bowl, beat until well combined. Pour over the cooled crust.
  • Sprinkle the chopped bacon on top, then sprinkle with the flakey sea salt ( I used smoked Maldon sea salt).
  • Bake at 350°F for 35 minutes or until the filling has set and no longer jiggles when you shake the rack. Remove from oven, allow to cool before cutting.

Honey Bock Mushroom Banh Mi + GIANT giveaway! (over $1000 in prizes!)

 

After over two years in the making my book, Lush: A Season-by-Season Celebration of Craft Beer and Produceis finally coming out in just a few short weeks!

It is by far, without hesitation, the best thing I’ve ever done professionally. I’m immensely proud of it and I can’t wait for you to see it. To celebrate I’ve rounded up a bunch of my favorite things to give away to you. 

  1. My FAVORITE beer fridge from New Air
  2. My new favorite cooking appliance, slow cooker AND instant pot in one, the CrockPot 6 Qt. Express Crock  Multi-Cooker
  3. If you don’t have an enamel cast iron braiser, YOU NEED ONE! I use mine all the time. I’m giving away this gorgeous  5Qt. Red Anolon Braiser  
  4. PicoBrew Beer System! This is basically a bread machine for beer. You can brew your own beer (even clones of your favorite beer) super easily. Ever curious about home brewing? This is an easy way to get you hooked! 
  5. PLINY THE ELDER AND BLIND PIG! Obviously, you need to be 21, but these are whales of craft beer (the most sought after DIPAs on the planet) and owning them will give you bragging rights that YOU have had them. 
  6. An autographed copy of my book! You’ll get an advanced copy of Lush: A Season-by-Season Celebration of Craft Beer and Produce scribbled in by me. 

Entering is easy! Just go to this Instagram post, follow these accounts: @TheBeeroness,  @NewAirUSA, @CrockPot, @Anolon, @PicoBrew, then tag someone on my Instagram post who might also want to enter. Done! 

For bonus entries (not a requirement to enter or win!) preorder Lush: A Season-by-Season Celebration of Craft Beer and Produce  then email the preorder receipt to [email protected]

 

Now for the recipe! This is one of the recipes in my book, combining my love of the Banh Mi, Mushrooms and craft beer. Hope you love it as much as I do. 

Honey Bock Wild Mushroom Banh Mi

Yield: 4 servings

Ingredients
  

  • 1 ½ cup (12oz) bock beer
  • ¼ cup (60g) soy sauce
  • 2 tablespoons (42g) honey (sub agave for vegan)
  • 2 teaspoon (6g) garlic powder
  • 1 teaspoon (6g) salt
  • 1 lbs wild mushrooms i.e. oyster, chanterelles, shiitake, cremini
  • ½ cup (120g) sour cream or mayonnaise (sub veganaise for vegan)
  • 1 tablespoon (15g) sriracha
  • 4 hoagie rolls split
  • 1 English cucumber thinly slices
  • 1 cup (80g) julienne cut carrots
  • 1 large jalapeno thinly sliced
  • ½ cup (8g) cilantro leaves, packed

Instructions
 

  • In a small bowl stir together the beer, soy sauce, honey, garlic powder and salt.
  • Slice the mushrooms, add to a large Ziplock bag or a shallow bowl. Pour the beer mixture over the mushrooms, seal the bag or cover the bowl. Leave at room temperature for one hour or refrigerate for up to 24 hours.
  • In a small bowl stir together the sour cream (or mayo) and sriracha, set aside.
  • Heat the oven to 425°F.
  • Remove the mushrooms from the marinade.
  • Cover a baking sheet with aluminum foil. Add the mushrooms to prepared pan. Add to the oven, bake for 10 minutes, stir then bake for ten more minutes. Repeat until the mushrooms are dry and most of the liquid has evaporated. Remove from oven.
  • Toast the insides of the rolls, spread the insides of the rolls with the sriracha cream.
  • Add the mushrooms to the rolls. Top with cucumbers, carrots, jalapeno and cilantro. Serve immediately

 

 

 

Beer Battered Fried Green Tomato BLT Sliders with Chipotle Crema

Beer Battered Fried Green Tomato BLT Sliders with Chipotle Crema

It’s that time of year again when I stop pretending. Stop pretending that the summer isn’t almost over, that football season is back and, most importantly, that the over abundance of green tomatoes in my garden will actually ripen. 

This is fine, all of this. Bring on fall, and the first frost that will kill all of those infantile tomatoes, and give me back my wellies and jeans because I’m about to need them. This overlap between garden and football season is the perfect time to use those tomatoes in their unripened state as if that was your intention all along. 

These are a great football party offering, but in case you (like me) have WAAAYYY more green tomatoes than you ever got red ones, you have some more options. Pickle them (pickle all the things!!!), salsa verde is an excelent choice, and I will also be making this Green Tomato Posole and pretending like I’m perfectly fine with the summer being over.  

Beer Battered Fried Green Tomato BLT Sliders with Chipotle Crema

Servings 12 sliders

Ingredients
  

For the tomatoes:

  • Canola oil for frying
  • 2 cups (240g) all-purpose flour (plus more for dredge)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon cornstarch
  • 12 ounces beer
  • 3 large green tomatoes sliced in ½ inch slices

For the sliders:

  • 12 Hawaiian rolls cut in half to resemble buns
  • ½ cup (125g) Mexican crema (or sour cream or Crème fraîche)
  • 1 chipotle pepper in adobo minced
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 12 slices of bacon cooked, cut in half
  • 5 large basil leaves chopped

Instructions
 

  • Heat 2 inches of canola oil in a pot over medium-high heat.
  • In a large bowl whisk together the flour, salt, garlic powder, chili powder, pepper, and cornstarch.
  • Pour beer into the bowl, stir with a fork until combined (this should be the thickness of pancake batter. If the batter is too thick, add a bit of water to thin but the batter should be very thick).
  • Place a wire rack over a baking sheet, set aside. Add some flour to a separate bowl, set aside.
  • One at a time add the tomato slices to the flour, dredge to coat. Then add into the batter until well coated, then add to the hot oil. Fry until golden brown on both sides, about 4 minutes per side, then transfer to the wire rack, allow to cool.
  • Stir together the crema, chipotle pepper, garlic powder, and salt.
  • Add the fried tomatoes to the buns, top with bacon, chipotle crema, and basil. Serve immediately.

Beer Chicken Satay with Almond Stout Dipping Sauce

Beer Chicken Satay with Almond Stout Dipping Sauce

I have recently discovered, to my abject horror, that I vastly prefer almond butter to peanut butter. Why so horrified, you ask? Because it is, in my conservative estimation, about one thousand times more expensive. And I am cheap. Have I told you this? That I have not one, but three favorite thrift stores, each one has it’s own unique category of items I prefer it for (food props, random vintage furniture, weird but fun jewelry). This is a true fact. 

Then there comes along these items that overpower my will to conserve. Like $30 bottles of beer, and jars of roasty nut butter. No, no, that $13 dollar jar of almond butter makes total sense! And then I eat it and I’m convinced, money can be saved elsewhere because I can’t go back, not now. It’s so much better!

Sure, some people will DIE if they eat peanuts and that’s a fine reason to forgo the eating of such nuts. But there is also the added benefit of superior taste and texture, so it’s a win/win. From now on, all satay sauce should just be made with almonds, it’s safer. And more delicious.

Go forth and eat your almonds with a fine roasty stout and chicken hot off the grill. 

 

Beer Chicken Satay with Almond Stout Dipping Sauce

5 from 2 votes
Servings 4 servings

Ingredients
  

Chicken Skewers:

  • 1 tablespoon soy sauce
  • 2 garlic cloves grated with microplane
  • 1 cup 8 oz full-fat coconut milk from a well shaken can
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon fish sauce
  • 1 teaspoon sesame chili oil
  • 1 lbs chicken thighs cut into cubes
  • ½ cup beer (pilsner, pale ale, lager)

Satay sauce:

  • ¼ cup 64g smooth almond butter
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame chili oil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon fish sauce
  • 1 tablespoon coconut milk from a tin
  • 1 tablespoon brown sugar
  • 2 tablespoons stout beer

Instructions
 

  • Stir together all the chicken skewer ingredients (except the chicken), add the chicken. Cover and refrigerate for 1 hour and up to 24.
  • Preheat the grill to medium high.
  • Thread the chicken through skewers. Add the chicken skewers to the grill, cooking on both sides until cooked through, about 5 minutes per side.
  • Stir together the satay sauce ingredients.
  • Serve the chicken alongside the satay sauce.