Strawberry Lemonade Beer Cookie Bars

Strawberry Lemonade Beer Bars

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

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

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

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

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

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

Cookie bars are always better with frosting.

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

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

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

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

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5 from 1 vote

Strawberry Lemonade Beer Cookie Bars

Servings: 9 bars

Ingredients

For the bars:

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

For the frosting:

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

Instructions

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

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

LOOK

THOSE

LAYERS!

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

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

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

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10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

Ingredients

For the puff pastry:

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

For the apple tartlets

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

Instructions

For the puff pastry

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

Make the apples and caramel

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

Adapted from Bon Appetit

Green Beer Mac N Cheese (no food dye)

Green Beer Mac N Cheese (no food dye)

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

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

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

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

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Green Beer Mac N Cheese (no food dye)

Ingredients

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

Instructions

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

Notes

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

Sheet Pan Sweet Chili Glazed Beer Chicken

Sheet Pan Sweet Chili Glazed Beer Chicken

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

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

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

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

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

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

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Sheet Pan Sweet Chili Glazed Beer Chicken

Ingredients

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

Instructions

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

Notes

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

Kung Pao Porter Chicken

Kung Pao Porter Chicken

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

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

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

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

Print Recipe

Kung Pao Porter Chicken

Ingredients

For the chicken:

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

For the sauce

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

For the stir fry:

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

Instructions

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

Hop Shortbread Beer Cookies

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

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

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

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

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

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Ingredients

For the cookies

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

For the icing

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

Instructions

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

Notes

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

Stout Braised Short Ribs over Creamy Pale Ale Polenta

Stout Braised Short Ribs over Creamy Pale Ale Polenta

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

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

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

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

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5 from 1 vote

Stout Braised Short Ribs over Creamy Pale Ale Polenta

Servings: 4 servings

Ingredients

For the Short Ribs

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

For the polenta

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

Instructions

Make the ribs:

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

Make the polenta:

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

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

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

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

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

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

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

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

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

Beer Pizza Dough recipe, 1 hour Beer Pizza Dough recipe

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Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Keyword: Beer Cheese Dip

Ingredients

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

Instructions

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

Beer Braised Meatball Banh Mi Sandwiches

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

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

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

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

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

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5 from 1 vote

Beer Braised Meatball Banh Mi Sandwiches

Banh Mi and Meatballs in one sandwich with a sweet and spicy beer glaze!

Servings: 4 Sandwiches

Ingredients

For the pickled shallots:

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

For the meatballs

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

For the sandwiches

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

Instructions

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

Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

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

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

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

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

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

Yum

Secret Ingredient Smooth and Creamy Beer Nacho Cheese Sauce

Prep Time: 3 minutes

Cook Time: 5 minutes

Yield: 3 cups

Ingredients

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

Instructions

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

Notes

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

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Stout Osso Buco Sliders with Gremolata Sour Cream

Stout Osso Buco Sliders with Gremolata Sour Cream

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

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

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

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

Yum

Stout Osso Buco Sliders with Gremolata Sour Cream

Yield: 12 sliders

Ingredients

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

Instructions

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

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Chewy Gingerbread People with Chocolate Stout Pants

Gingerbread People with Chocolate Stout Pants

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

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

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

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

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

Yum

Chewy Gingerbread People with Chocolate Stout Pants

Yield: 12 large, or 24 small

Ingredients

For the cookies:

3 ¼ cups (390g) all-purpose flour
1 ¼ cup (250g) dark brown sugar, packed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 teaspoon baking soda
¾ cup (172g) unsalted butter, softened
¾ cup (180g) molasses (not blackstrap)
2 tablespoons stout beer

For the Chocolate Pants:

10oz bittersweet chocolate
¼ cup stout beer

Instructions

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

Notes

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

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

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

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

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

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

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

Yum

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

Serving Size: serves 6

Ingredients

For the broth:

2 pounds marrow or knuckle beef bones
2 tablespoon olive oil, divided
1 pound oxtails
1 cup stout beer
1 knob of unpeeled ginger, about 4 inches long
1 large yellow onion, peeled and quartered
2 tablespoons fish sauce
1 tablespoons soy sauce
1 whole star anise
1 cinnamon stick
2 tablespoons coriander seeds
8 cups water
2 teaspoons salt

For serving:

1 pound flank steak
1 teaspoon salt
1 lbs rice noodles 1 lime, cut into wedges
4 Thai peppers, thinly sliced
1 bunch fresh cilantro, chopped
1 bunch fresh Thai basil, chopped
1 bunch fresh mint, chopped
2 cups bean sprouts
Sriracha sauce
Sesame chili oil

Instructions

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

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Invisible Apple Cake with Beer Caramel Sauce

This is why you don’t try to do things halfway. And by “you” I mean me, I’m talking to myself again. It happens, look away if you must.

On my way to dinner at a lovely couple’s house, I decided to kill two birds (not literally, I swear) and bake a dessert for these two wonderful men, one that I could also photograph and give to you (work bird, dinner party bird: both dead). It was a great plan until I decided that I didn’t REALLY need to cut into it to photograph it. You were just going to have to trust me about all those gorgeous apple layers.

The thing is, these are two guys that aren’t just amazing humans they are also fantastic cooks and cocktail makers, people who have outstanding and beautiful taste. I didn’t want to do what I normally do, which is cut up the thing, take pictures of the thing, put-back-together the thing, and then apologize for the thing once I arrived. So I was just going to take photos of the OUTSIDE of the cake, and bring it intact.

Which worked long enough to get myself out the door and over to dinner to enjoy beautiful cocktails and Thai food as well as an intact dessert. Until I got home and realized that I can’t do that to you.

It also needs to be mentioned that this is 100% about my own neurosis, the lovely friends in question would have found a previously detached, photographed, and reattached dessert adorable and charming and encouraged me to do this, had I asked.

So I made it again, just so that I could cut it open and show you these layers. Then I ate it. Maybe that was my subconscious plan all along, I do things like that.

Yum

Invisible Apple Cake with Beer Caramel Sauce

Yield: 6-8 servings

Ingredients

For the cake

2 lbs (3-4 x-large) Honeycrisp apples
2 eggs
½ cup (100g) sugar
1/3 cup (72g) beer (pilsner, lager, pale ale)
3 tablespoons (42g) butter, melted
¾ cup (90g) all-purpose flour
1 teaspoon salt

For the sauce

½ cup (100g) brown sugar
1 tablespoon (14g) butter
3 tablespoons beer
1 teaspoon vanilla
½ cup (130g) heavy cream

Instructions

Preheat the oven to 350°F.
Peel and core the apples. Slice very thinly, set aside.
In a large bowl stir together the eggs, sugar, beer, butter, flour and salt.
Add the apples, toss to coat.
Line a large (10 x 5) loaf pan, or an 8x8 square pan with parchment, spray with cooking spray.
Add the apple mixture to a the prepared pan.
Bake for 60 minutes or until the cake as set. Allow to cool, remove from pan. Refrigerate until ready to serve.
Add the brown sugar, butter and beer to a saucepan over high heat. Boil for two minutes, remove from heat. Stir in the vanilla and heavy cream, return to heat and bring to a boil again. Boil for one minute, remove from heat, allow to cool.
Pour the caramel over the cake, slice to serve.

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Provençal Beer Chicken

Provençal Beer Chicken, five minutes prep and perfect for weeknights or dinner parties!

This is what happens when I get excited without thinking. I’m just finishing up the back-and-forth-editing phase with my publisher for my next book. The vegetarian book I finished writing this summer (you guys, I love it. I can’t wait to show it to you), so as a celebration I made chicken.

Yes, let that sink in. I made CHICKEN to celebrate my “cooking with beer and in-season produce” vegetarian cookbook. I don’t make sense, you guys know that. Like how I decided to make homemade candy the day after Halloween, or when this happened.

But, the thing is, good food is good food. Sometimes that food has meat in it, sometimes it doesn’t. Roast chicken is one of my favorite ways to feed people, no matter the season. And this beer chicken was perfect: 5 minutes prep, and tastes fancy. I hope you like it. Unless you’re vegetarian, in that case, I apologize. But I do have an entire book headed your way, so I hope you forgive me.

Yum

Provençal Beer Chicken

Yield: 4 servings

Ingredients

3 tablespoons olive oil
6 cloves garlic, peeled
2 large shallots, peeled and thinly sliced
1/3 cup beer (pale ale or pale lager, I used Odell Colorado Lager)
2 cups grape tomatoes
¼ cup kalamata olives, pitted
2 teaspoons kosher salt, divided
2 sprigs of thyme
1 sprig rosemary
1 teaspoon freshly ground black pepper
½ cup all-purpose flour
2 tablespoons herbs de Provence
4 chicken leg quarters, bone-in, skin-on
Rice or pasta for serving.

Instructions

Heat the oven to 400°F.
In a baking dish add the olive oil, garlic, shallots, beer, tomatoes, olives and 1 teaspoon salt, stir to combine. Add the sprigs of thyme and rosemary.
Combine the pepper, flour, herbs de Provence in a shallow bowl.
Sprinkle the chicken on all sides with remaining salt. Dredge the chicken in the flour until well coated on all sides.
Add the chicken on top of the tomatoes in a tight, even layer.
Bake, uncovered, until the chicken is cooked through and skin is golden brown, about 45 minutes, basting with pan juices two or three times during cooking.
Serve over rice or pasta.

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Easy Chocolate Beer Pretzel Truffles

Easy Chocolate Beer Pretzel Truffles, 4 ingredients, and just a few steps!

I have a problem, the sort that will probably be solved with beer-infused chocolate, as most minor problems usually are. My problem (one of many, I’m sure you already know) is that I almost always assume that people—upon first meeting me—don’t like me. For one reason or another, this is what I default to: “I don’t think she likes me. Sure, she’s being nice, but that’s just because she’s a nice person.” This does not, however, stop me from being chattier than said new person would probably like.

I know, it’s ridiculously insecure and eye-rolly. I know this. But it’s my default mode, thinking I have to earn it, like most things I have in my life. Then I do things like make chocolate truffles and bacon cupcakes and give them away hoping to earn peoples likes. Also: don’t do that. I don’t recommend it. But I’m far better at giving advice than I am at taking it. I’m an excellent advice giver, just ask. I’ll kick some wisdom at you.

I don’t take the advice, I just give it away. Unless that advice is about what beer to cook with or how to infuse chocolate with booze, those nuggets of wisdom I keep close. Also, if you want advice about what beer to pair with your dinner, or what city to visit on a whim, I’m your girl. How to navigate the intricacies of unknown humans? Maybe ask someone else. I’ll just be over here with these truffles trying to make friends with the new UPS guys.

Yum

Easy Chocolate Beer Pretzel Truffles

Yield: 24 truffles

Ingredients

8 weight oz dark chocolate (60%)
¼ cup heavy cream
¼ cup stout beer
1 cup crushed pretzels

Instructions

Add the chocolate, heavy cream and beer to the top of a double boiler set over gently simmering water.
Stir until just before all of the chocolate has melted. Remove from heat, continue to stir until the chocolate has melted.
Allow the chocolate to cool until set (add to the refrigerator to speed up setting).
Add the pretzels to a shallow bowl.
Once the chocolate has set use a melon baller to pull out a ball about the size of a large marble. Roll in your hands until even and round.
Add the chocolate ball to the pretzels, roll until well coated. Add to a sheet of wax paper. Repeat for the remaining chocolate.
Refrigerate until ready to serve.

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Beer Mac N Cheese Stuffed Jalapenos

Beer Mac N Cheese Stuffed Jalapenos, the perfect game day snack!

I was born in California, cut my beer drinking teeth on Sierra Nevada, spent most of my life living up and down the Golden State. It’s a part of who I am and will always be my first home. You already know about the fires that have devastated one of the most gorgeous parts of our country. I watched, horrified, from my Pacific Northwest perch as my old neighborhoods were destroyed, my friends evacuated, places I used to roam burned beyond recognition.

Living in LA outsiders always asked if earthquakes scared me. No, never. Not once. It was the fires that ravaged us every year that put fear into my bones, not the occasional earthquake that hardly rattled the hanging lamps. This past year was the worse we’ve ever seen. I don’t need to go into statistics and details, you already know. When you just want to retreat into a beer and forget how bad it is, the good news is that there is a beer that can actually help.

Sierra Nevada has collaborated with over 1200 breweries nationwide to brew Resilience IPA, donating 100% of the sales (all of it, not just some of it) to the Campfire Relief Fund. Not only have they started out by donating 100K to the fund, brewed a beer to increase that amount on an hourly basis, partnered with over 1200 breweries, but they have also made it as easy as drinking a beer to help out. There will never be an easier way to do something to help a national tragedy.

Want to drink a beer for a charity? Find the brewery participating in the Resilience Butte County Proud IPA project. I’d bet there’s a brewery close by you, and a way that your weeknight happy hour can be more than just an excuse to meet up with friends. Contact your local brewery to find out when their Resilience IPA hits the tap room, mark your calendar, organize a get-together, feel good about your nightly pint.

Yum

Beer Mac N Cheese Stuffed Jalapenos

Yield: 24

Ingredients

2 cups (180g) elbow macaroni
1 tablespoon unsalted (14g) butter
1 tablespoon flour
1 teaspoon cornstarch
¾ cup (6oz) whole milk
½ cup (4oz) Pale Ale
3 cups (240g) cheddar cheese, shredded (plus additional for top)
½ teaspoon salt
¼ teaspoon garlic powder
12 large jalapenos
2 tablespoon (14g) melted butter
½ cup panko (25g) bread crumbs

Instructions

Preheat oven to 400°F
Cook the macaroni in lightly salted boiling water until just before al dente, about 5 minutes. Drain, set aside.
In a large pot over medium high heat, melt the butter. Whisk in the flour and cornstarch until well combined. Add the milk and beer, bring to a low simmer, do not boil.
A hand full at a time add the cheese, whisking until all the cheese has melted before adding more.
Stir in the salt and garlic powder (add additional to taste).
Add the noodles, stir until well combined, allow the noodles to finish cooking in the sauce, about 3 minutes.
Cut the jalapenos in half, scoop out the seeds and membranes.
Place the jalapenos, cut side up, on a baking sheet covered with parchment.
Fill the jalapenos with mac n cheese.
Sprinkle with shredded cheese.
Stir together the melted butter and panko. Sprinkle the panko on top of the jalapenos.
Bake for 15-20 minutes or until the panko has browned.
Serve warm.

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Bourbon County Beer Marshmallows

Bourbon County Beer Marshmallows

When you count the seasons by what’s available in the bottle shops, you see the months pass in a different way. Right now we’re just leaving Fresh Hop Season and moving into Barrel Aged Beer season, one of the best beer seasons of the year.

It’s also the time of year when beer releases hit a fevered pitch and people wait in line for hours hoping to score a bottle or two of a beer that’s been aging in a wooden barrel that formerly housed liquor. It’s worth it, even if just for the bragging rights and the perfect cellarable beer. Beers that you always want two of, one for now and one to save for later. Stored properly they can be even better years later.

Bourbon County is the Godfather of the bourbon barrel aged beer. Goose Island is widely credited as being the first people to take a discarded bourbon barrel, load it up with stout, store it for nearly a year and then drink it just to see what would happen. This, more than anything, is a commentary on the heart of true brewer. Curious, courageously experimental, and unafraid to think outside the bottle.

It was a move that would have cultural repercussions beyond their wildest dreams. Starting a movement so strong and widely adopted it caused spent liquor barrels to go from a nuisance that distilleries had to deal with to a sought-after commodity that caused a shortage.

The face of beer is undeniably altered for the better because of the curiosity that caused Greg Hall to fill 6 bourbon barrels with stout in the early 1990s. In the name of that experimentation and curiosity, I decided that I’d like to figure out what would happen if you put a beer — one that had spent time cohabitating in a wooden barrel with the remnants of bourbon — into a marshmallow. Turns out, it’s pretty fantastic.

Yum

Bourbon County Beer Marshmallows

Yield: 24 marshmallows

Ingredients

Powdered sugar
3 envelopes unflavored gelatin (such as Knox)
½ cup barrel aged beer, such as Bourbon County (flat and cold)*
½ cup water (or beer)
2 cups, plus 2 tablespoons granulated sugar
½ cup light corn syrup
2 large egg whites
1 tablespoon vanilla extract

Instructions

Grease a 9x13 baking pan, sprinkle with powdered sugar until well coated, set aside.
In the bowl of a stand mixer add ½ cup cold, flat beer. Sprinkle with gelatin. Allow to stand while the sugar is being prepared.
In a large saucepan (mixture will bubble up) over medium heat, add the water, 2 cups sugar and corn syrup. Stir until the sugar has dissolved.
Raise heat to high and allow to boil until the mixture reads 240F on a candy thermometer (about 6-8 minutes).
Once the temperature has been reached, turn off heat.
Turn the mixer on low and slowly pour the hot sugar mixture into the gelatin. Once all the sugar has been added turn the mixer on high until light and fluffy and tripled in volume, this can take up to 10 minutes.
While the mixer is running, prepare the egg whites. Add the egg whites to a bowl with the salt. Beat on high with a hand mixer until stiff peaks form. Sprinkle with remaining 2 tablespoons sugar, beat until stiff peaks return.
Gently fold the egg whites and vanilla extract into the stand mixer ingredients until just combined.
Pour the marshmallows into the prepared pan. Sprinkle with powdered sugar. Allow to set at room temperature until set, about 2 hours. Remove from pan, cut into squares. Toss with additional powdered sugar to prevent from sticking together.

Notes

*Open the beer at least two hours before you plan to make the marshmallows, and up to several days in advance. Pour ½ cup into an open container. Loosely cover and refrigerate. Enjoy the reaming beer, since you HAD to open the beer it’s your job to finish the rest.

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