Grilled Beer Chicken Sliders with Burrata and Stout Chipotle Cherry Sauce

These Grilled Beer Chicken Sliders with Burrata and Stout Chipotle Cherry Sauce can be made on a grill, or indoors in a grill pan. Easy and delicious, perfect for game day!

Welcome to 2017.

Welcome to the year that is equal parts a welcomed relief and intensely terrifying. Let’s make a plan, you and I. Let’s agree to one thing: make the small corners of the world we occupy better in hopes to cause a ripple. Let’s express gratitude more often, very often, and even to those we hardly know. Let’s compliment strangers, pay for the order behind us, donate to that charity that we always say we will donate to but always forget. Let’s make a plan to always assume positive intent, especially from those we like the least, until we are proven otherwise.

We don’t have much control over, well, pretty much anything. But we DO have control over that. We have control over what we focus on and what we put into the world. The thing I’ve learned with counting blessings is that it tends to multiply them, or at the very least amplify them. The same applies to hardships, so be careful.

Let’s assume positive intent for 2017, and hope for the best. We’re in this together, all of us.

Yum

Grilled Beer Chicken Sliders with Burrata and Stout Chipotle Cherry Sauce

Yield: 12 sliders

Ingredients

2 lbs chicken thighs, boneless skinless
1 tablespoon kosher salt
12 ounces wheat beer (or brown ale, pale lager, pilsner)
1 teaspoon (3g) garlic powder
1 teaspoon (3g) onion powder
1 teaspoon (3g) chili powder
½ teaspoon (1g) smoked paprika
1 cup (154g) pitted dark sweet cherries (frozen is fine)
2 tablespoon (38g) minced chipotle in adobo
1 tablespoon (13g) balsamic vinegar
1 cup (240g) beer(stout beer works best)
1 teaspoon (2g) black pepper
1 tablespoon (8g) cornstarch
2 tablespoons honey
8 oz ball burrata cheese
12 Hawaiian buns, split like slider buns

Instructions

Add the chicken to a bowl or small baking dish. Sprinkle with salt, then cover with beer. Refrigerate for one to six hours.
Remove the chicken from the brine, pat dry. Add to a plate or cutting board.
In a small bowl stir together the garlic powder, onion powder, chili powder, and smoked paprika. Sprinkle over the chicken on both sides. Allow the chicken to sit for ten minutes.
Spray the grill (or a grill pan) with olive oil or cooking spray, heat to medium high heat. Add the chicken, cooking on both sides until cooked through. Remove from grill, slice.
Add the cherries, chipotle, balsamic, stout beer, and black pepper to a pan over medium high heat. Simmer, breaking up the cherries and stirring until the cherries have started to break down.
Remove from heat. Sprinkle with cornstarch, blend with an immersion blender until smooth (this can also be done in a small blender or food processor). Stir in the honey and return to medium heat until slightly thickened (cherry sauce can be made up to three days in advance).
Fill the Hawaiian buns with chicken. Split the Burrata ball open, putting a few teaspoons of cheese on top of the chicken (the rind is very tasty and can be put on the sliders, if desired. It tastes more like traditional mozzarella), drizzle the cheese with a teaspoon or so of the cherry sauce.
Serve immediately.

Notes

To make ahead of time, make all elements before hand, store separately. Transport this way, if serving off site. Heat the chicken and sauce separately and assemble just prior to serving

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Sweet Potato Enchiladas with Chipotle Stout Pomegranate Sauce

Sweet Potato Enchiladas with Chipotle Stout Pomegranate Sauce. Quick and easy, and so delicious. Perfect Meatless Monday Meal.

It finally happened.

I woke up to a City covered in snow and slightly panicked about it. It wasn’t that long ago that I was living {here}, and putting up Christmas decorations in a sundress. The thing about the Pacific Northwest that takes some getting used to is that they embrace the cold weather and completely freak out about it. Cities up here don’t own snow plows, or salt roads, they shut down school for a week even if there is just a threat of snow, and once the forecast hints at temperatures dipping below 30F, there is a run on all the wood in town for the inevitable loss of power. (I can feel the eye roll from the Mid West).

Maybe because my compute is just from the bed to the kitchen, unbinding me from dealing with the winter roads, but I like it more than I thought I would. The snow blanketing my yard, covering the hill I live on, slowly and silently settling in, just seems like magic in a way.

My new roommate, however, isn’t thrilled about this at all. He must be forced outside when the time necessitates. Maybe he’ll get used to it, but probably just about the time it all melts and spring starts to settle in.

Yum

Sweet Potato Enchiladas with Chipotle Stout Pomegranate Sauce

Yield: 4 servings

Ingredients

Enchiladas:

1 lbs sweet potatoes
1 tablespoon olive oil
½ tsp salt
½ tsp pepper
12 homemade or good quality corn tortillas
1 can (425g) black beans, rinsed and drained
1 cup corn kernels
1 (8oz) ball whole milk mozzarella, thinly sliced
¼ cup pomegranate seeds
¼ cup chopped cilantro
2 large avocados

Sauce:

2 tbs cornstarch
6 oz tomato paste
1 chipotle chili in adobo, finely minced
1 tbs adobo sauce
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp cumin
½ cup stout
1/3 cup pomegranate juice

Instructions

Preheat the oven to 425.
Slice the potatoes into strips. Add to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
Bake for 18 minutes or until the potatoes are fork tender. Remove from oven and allow to cool enough to handle.
Add all the sauce ingredients to a saucepan over medium heat. Simmer until thickened. Remove from heat.
In an 8x8 pan, cover the bottom with a layer of tortillas. Top with a layer of sweet potatoes, black beans, corn kernels , a few slices of mozzarella, drizzle with a small amount of sauce.
Add another layer of tortillas, then another layer of filling. Repeat until the dish is filled, ending with tortillas. Top with the remaining sauce, then slices of cheese.
Bake at 425 for 15 minutes or until warmed through and the cheese has melted. Top with avocado, cilantro and pomegranate seeds.

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No Bake Chocolate Stout Cheesecake Cups

No Bake Chocolate Stout Cheesecake Cups are super easy and simple with only about ten minutes prep. Perfect make ahead dessert!

I think it’s because of how hard this year has been.

Maybe, but maybe not. Maybe it’s just time. We are all returning to the classics. Going back to what’s familiar and comforting. We’re drinking pilsners, pulling out our thrashed jeans and oversized sweaters, we’re eating fried chicken off plaid plates.

We’re all simultaneously ready for this year to end, and not at all ready for the next one to begin. It’s a feeling of hurry up and leave but please don’t go.

We don’t have control over the inauguration, Game of Thrones ending, or the threat that someone decided to make an Emojis movie😳. We can control us. You and me. I can make some food, feed some people and drink some beer.

Good beer, for a good year. Let’s all hope that 2017 defies the odds, breaks the trend, shocks us all with good. Raise a glass, filled with something good, toast it up, and drink it down. Here’s to 2017.

I used Grandfather Raven from Black Raven for this recipe. It’s rich and delicious with a gorgeous smell and an even better taste. Notes of cocoa and coffee, it’s 9.5% ABV but smooth and dangerously drinkable. I highly recommend it.

Yum

No Bake Chocolate Stout Cheesecake Cups

Prep Time: 10 minutes

Yield: 4 servings

Ingredients

1 cup (110g) graham cracker crumbs
3 tablespoon (42g) melted butter
2 (8-ounce) packages cream cheese, softened
½ cup (120mL) heavy cream
1 ¼ cup (150g) powdered sugar
1 teaspoon salt
½ cup (112mL) stout beer (imperial coffee stout works well)
6 ounces bittersweet chocolate, melted and cooled slightly

Instructions

Stir together the graham cracker crumbs and melted butter. Spoon into 4 (8oz) serving cups, about 2 to 3 tablespoons per cup, press until compacted into the bottom.
In a stand mixer beat the cream cheese until light and fluffy. Add the heavy cream, beat until well combined.
Add the powdered sugar and salt, mix until light and fluffy.
Slowly add the beer and chocolate while the mixer is on low. Turn the mixer on high, beat for about 6 minutes or until well combined.
Spoon into servings cups, chill for at least two hours and up to overnight.

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English Pub Toffee (beer, bacon, pretzels) + The Ultimate Beer Lovers Giveaway ($400 value)

I have something for you, it has beer in to.

I made some toffee, full of beer flavor, bacon and salty pretzels for good measure. I also have something else, something that you can fill with beer. Or give to your favorite beer loving human for the holidays. It’s a SYNEK tabletop beer dispenser that you fill with beer from your local taproom. It’s small enough to fit in your kitchen (you can stop those plans to turn a Craigslist fridge into a tap adorned keg fridge), and it’s also gorgeous enough that you’ll want it on your counter.

Sure, you can give it to your favorite craft beer loving friend for the holidays, or you can keep it for yourself. After all, you do want fresh beer for said beer lover when they come to visit. Maybe you just make them some toffee and invite them over for a beer, that’s also a really nice gift.

Enter in the widget below, it may take a second or two to load

We have a winner! Congrats, Meg. Hope you enjoy!

*Ships to USA addresses only

a Rafflecopter giveaway

Yum

English Pub Toffee (beer, bacon, pretzels) )

Yield: 6 servings

Ingredients

For the beer candied bacon:

1/3 cup brown sugar, packed
2 tablespoons beer*
6 strips thick cut bacon

For the toffee:

1 ½ cups butter, cut into cubes
2 cups granulated sugar
¼ teaspoon salt
2 tablespoons beer*
2 cups dark chocolate chips
2 cups pretzels, slightly crushed

Instructions

Preheat the oven to 375F.
In a small bowl stir together the brown sugar, and 2 tablespoons beer. Place a wire rack over a baking sheet, spray with cooking spray. Place the bacon on the rack, brush liberally with sugar mixture, flip over and brush the other side. Bake until dark brown, about 18 minutes. Allow to cool (it will harden as it cools), chop into pieces once cooled.
While the bacon cooks, make the toffee. Line a baking sheet with parchment paper or a Silpat. Add the butter sugar, salt and beer to a pot over high heat. Stir continuously until the butter has melted. Clip a cooking thermometer on the edge, cook until the sugar reaches 300F, stirring occasionally. Pour onto prepared pan. Allow to cool about 2 minutes, sprinkle with chocolate chips. Once the warm toffee has melted the chocolate chips, spread the chocolate evenly with an offset spatula. Sprinkle with bacon and pretzels.
Cool to room temperature, then add to the fridge and chill for 2 hours. Break into pieces before serving.

Notes

*Nearly any beer will work, I've used an amber, a red and a barrel aged stout with great results.

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Pulled Chipotle Beer Chicken Sliders

Pulled Chipotle Beer Chicken Sliders

I’ve made a decision.

I need to clear the emotional cache from this past week. I need to a little distance from reality and my incessant need to over-think. I need a break and a beer and I’ve decided that a trip to Bend, Oregon can fix what ails me right now. Or at least numb it and distract me enough to remind me how big the world is.

I’ve even booked a place that has a kitchen, because I’ve already told you about my need to bake bread when I’m sad, and my over excitement for the sourdough starter I made (yes, I’m contemplating bringing it with me like a cat in a carrier). I’m leaving in 11 days and I’m going to update you, like I did when I was here. Because even if you can’t blow off Thanksgiving to road trip and drink beer, I still want you along for the ride.

I also made you some sliders, because football is forever and we need food for that, these just take 20 minutes.

Yum

Pulled Chipotle Beer Chicken Sliders

Total Time: 20 minutes

Serving Size: 12 sliders

Ingredients

3 cloves garlic, minced
2 chipotle chilies in adobo, chopped
2 tablespoons adobo sauce
1 tablespoon honey
2 tablespoons tomato paste
1 cup stout
1 cup chicken broth
2 tablespoons cornstarch
6 boneless (1.5 lbs), skinless chicken thighs
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
¼ cup chopped green onion or cilantro
12 slider buns

Instructions

Add the garlic, chipotles, adobo sauce, honey, tomato paste, beer, chicken broth and cornstarch in a blender, blend until smooth.
Sprinkle the chicken on all sides with salt and pepper.
Heat the olive oil in a pan over high heat, sear the chicken on both sides.
Reduce heat to medium, pour the sauce over the chicken. Simmer until the chicken is cooked through and the sauce has thickened, 6-8 minutes.
Remove from heat, shred the chicken using two forks, toss in the sauce.
Fill the slider buns with chicken, sprinkle with chopped green onions (or cilantro).

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Spiked Hot Chocolate with Salted Caramel Whipped Cream

Spiked Hot Chocolate with Salted Caramel Whipped Cream

Jennifer was one of those people I admired right away.

Her gorgeous photos, flawless recipes (she’s a trained chef), and she just seemed like someone I wanted to have a beer with. After we passed the obligatory blog-stalking-each-other period, we became friends. She’s someone who will give advice without judgement, share what she’s learned, and she’ll go to bat for you.

She’s the type of friend you want, even if she lives on the other side of the country. Even if most of our communication is vent-messaging each other things we know the other will understand. Even if I’m still hoping to make an East Coast trip happen soon, and it just doesn’t seem to be materializing.

When her book, The Gourmet Kitchen, came in the mail I was thrilled. It was exactly what I wanted it to be. Gorgeous photos, recipes you want to make, and instructions that feel effortless to follow.

So I made a recipe, and drooled over the rest. I was sucked in by the idea of a salted caramel whipped cream and now all other whipped creams will be decidedly inferior. I switched out the bourbon for a bourbon barrel aged stout because I do that type of thing, but feel free to booze as you choose with bourbon, brandy, rum or beer.

Don’t forget to check out her blog Savory Simple, and her Instagram.

Yum

Spiked Hot Chocolate with Salted Caramel Whipped Cream

Yield: 2 large servings

Used by permission from The Gourmet Kitchen cookbook by Jennifer Farley,

Ingredients

¼ cup granulated sugar
1 tablespoon water
½ teaspoon kosher salt
1 cup heavy cream
3 cups whole milk
6 weight ounces bittersweet chocolate, chopped
½ teaspoon pure vanilla extract
½ cup bourbon barrel aged stout (or ¼ cup bourbon)*

Instructions

In a medium saucepan heat the sugar, water and salt over medium heat until the sugar is dissolved. Allow the sugar to continue cooking, keeping a close eye on it, until it starts to turn golden brown. Once it begins to caramelize, it will darken quickly. Let the sugar get dark without burning for the best results.
Once the caramel is a dark amber, remove the pan from heat and pour the heavy ream down the side of the saucepan. The caramel will splatter before temporarily seizing up, be careful to avoid burns.
Move the pan back onto the burner and use a heatproof spatula to stir the caramel and cream until evenly combined. Remove from heat and allow to cool for 5 to 10 minutes, stirring periodically.
Pour the caramel into a clean bowl and cover with plastic wrap, pressing firmly directly against the cream to prevent a skin from forming. Chill until very cold, several hours and up to overnight.
In a stand mixer fitted with a whisk attachment whip the caramel until it reaches medium peaks. Set aside.
In a medium saucepan, heat the milk over medium heat. When the milk is steaming but not yet simmering, remove from heat and add the chocolate. Allow the mixture to sit for a minute until the chocolate has melted. Vigorously whisk in the vanilla and beer (or bourbon), and briefly return to heat until the desired serving temperate us reached. Pour into mugs, top with whipped cream.

Notes

Recipe in the book calls for 1/4 cup bourbon. The only adaptation I made was the option of using 1/2 cup bourbon barrel aged stout instead of bourbon,

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I was given a copy of The Gourmet Kitchen without expectation or obligation. All opinions are my own.

Beer Braised Short Rib Sliders with Kettle Chip Crusted Onion Rings

Football season is about more than just the game. It’s the communal cheering, the epic match-ups and the crowd of friends rooting for the home team. Of course, there is always that guy who’s on the wrong side of the cheering, upsetting the game-day-chi with his sad-face reaction to what everyone else is rooting for. But it wouldn’t be the same without him. Or without the people who are really just there for the food. It wouldn’t be any fun if everyone was overly-intense-don’t-talk-during-play-time guy, or at-least-that’s-good-for-my-fantasy-team guy. Someone has to be overly-obsessed-with-winning-at-game-day-food guy (Me. Always me). We need a strong healthy mix of people to bring together the perfect game watching experience.

Healthy competition keeps it fun, and keeps the adrenaline pumping. Don’t stop at the game that’s going strong on the field, bring the action into your house.

I like to have a side bet, one that involves food and beer. One that pits pairings against pairings.

For the October 9^th, 2016 NFL match-up of Washington vs Baltimore I recommend offering these pairings and having your guests decide which is the winner. Whatever team you’re rooting for, there are no losers in the game of chips and beer. There are only winners, and bigger winners. I have a hands down favorite, but I’m not going to tell you which one. You’re gonna have to try it out and let me know which one you picked.

For Baltimore I went with the spectacular Kettle Brand Korean Barbecue Chips, the chips come already rooting for the Ravens with their matching purple bag. I paired it with a Saison for the perfect balance of sweet and heat.

I’m pitting the Korean Barbecue and Saison for Baltimore against this:

For Washington I went red. Kettle Brand Sriracha Chips are a crowd pleaser and easy to pair with an IPA, the bold flavors are a perfect pairing. It’s two big time flavor favorites that compliment each other beautifully.

Pair them up, let your guests decide who the winner is, the refs have no say here.

This is a recipe that you can make with either chip, for football food that’s already cheering along side you, unlike that one guy that you always sort of regret inviting over.

Yum

Beer Braised Short Rib Sliders with Kettle Chip Crusted Onion Rings

Yield: 12 sliders

Ingredients

Short Ribs

1 teaspoon salt
4 lbs bone in beef short ribs
3 tablespoon flour
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon cumin
1 tablespoon brown sugar
2 tablespoon olive oil
1 ½ cups beef broth
12 oz porter beer

Onion rings

1 large yellow sweet onions (Maui, Walla Walla, Vidalia) sliced ½ inch thick
1 bag (8.5 wt oz) Kettle Brand Chips (Sriracha or Korean BBQ)
3 tablespoon melted butter
2 cups flour, divided in half
1 teaspoon salt
1 cup IPA or pale ale beer
canola oil for baking

Sliders

12 slider buns
1 cup sour cream
1 tablespoon Gochujang or Sriracha

Instructions

Make the short ribs:

Sprinkle the salt on all sides of the short ribs. In a small bowl stir together the flour, chili powder, black pepper, garlic powder, cumin and brown sugar. Sprinkle the ribs on all sides with the flour mixture.
Heat the olive oil in a large pot or Dutch oven. Add the short ribs, browning on all sides.
Add the broth and beer, bring to a low simmer. Add the lid at a vent, cooking until short ribs are tender and falling off the bone, about 2 ½ hours, remove from heat. Using two forks, shred while still in the pot. Allow to sit in braising liquid for ten minutes, remove from braising liquid (This can be made a day ahead, stored in the fridge in the braising liquid and re-heated for sliders).

Make the onion rings:

Preheat oven to 450.
Slice the onion into ½ inch slices, separate the rings. Place in a large bowl of ice water. Allow to sit for at least 20 minutes (this will take the harsh “bite” out of the raw onion and help them cook better).
Add the Kettle chips to a food processor, process until only crumbs remain. Transfer crumbs to a bowl, drizzle with melted butter, toss to coat.
Drizzle a large baking sheet with about 1 tablespoon canola oil, set aside.
In a large bowl add 1 cup flour (reserve the other cup) and 1 teaspoon salt, stir to combine. Stir in the beer to make a smooth batter.
Add the remaining flour to a small bowl.
One at a time remove the onion slices from the water, dredge in flour until well coated, dip in the batter allowing excess batter to drip back into the bowl, then add to the Kettle chip crumbs to gently coat.
Add to prepared baking sheet in an even layer, making sure the onion rings aren’t touching (smaller rings can be place inside large ones as long as they don’t touch) drizzle with canola oil.
Bake at 450 for 10 minutes, gently flip, bake until golden brown on all sides, about 8 additional minutes.

Assemble the sliders:

In a small bowl stir together the sour cream and Gochujang or Sriracha.
Fill the slider buns with short ribs, then about 1 tablespoon sour cream, then an onion ring. Serve immediately.

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This post was sponsored by Kettle Chips. Partnerships with The Beeroness and outside companies are rare and only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my own

Porter Provolone Meatball Subs

Porter Provolone Meatball Subs

“I can’t believe you’re not here this weekend,” The bartender at Cowiche Canyon in Yakima, Washington is shaming me for arriving —and leaving—just days before the biggest celebration of beer that this part of the world has to offer.

I don’t blame her, really. It doesn’t make a lot of sense to come to the site of Fresh Hop Fest, to a city in a pre-party-buzz frenzy and leave before the main event.

But for once, I wasn’t there for the beer. The beer, which will be a celebration of the flicker of time that brewers are able to use fresh-from-the-bine-hops, isn’t why I came.

I came for the hops. I came to witness the harvest first hand. I came to see these beautiful little flowers, the rock star beer ingredient, go from field to brew. Harvest was completed mere hours after my arrival, days before the Fresh Hop Fest party-goers will arrive, harvest is over before they land in town. Every hop bine cut down, every hop flower resting peacefully in wait for it’s final fermentable destination.

It was an experience I was grateful to witness, something that few beer lovers get to see first hand. It was worth skipping this years festivities in favor of what so few people are able to witness. It’s an experience I’ll tell you more about later, but for now I made you a sandwich.

For now, we can all roam our respective cities looking for fresh hop beers at our tap rooms, enjoying the view from afar.

But next year, it’ll be different. Next year I already have plans to return for the Festival, take part, drink the best that Yakima has to offer and tell you all about it.

Yum

Porter Provolone Meatball Subs

Yield: 4 servings

To make this as an appetizer, substitute the 4 hoagie rolls with 12 slider buns.

Ingredients

2.5 lbs ground pork
¼ cup (28g) breadcrumbs
1 teaspoon (0.5g) dried basil
½ teaspoon (0.25g) dried oregano
½ teaspoon (3g) salt
2 teaspoon (6g) garlic powder, divided
1 large egg
1 cup (140g) chopped white onions
2 tablespoons (28g) olive oil
½ cup (115mL)porter or stout beer
¼ cup tomato paste
14.5 wt oz crushed tomatoes
1 teaspoon (3g) black pepper
4 hoagie rolls
8 slices provolone cheese

Instructions

In a large bowl add the pork breadcrumbs, basil, oregano, salt, 1 teaspoon garlic powder (reserve the other teaspoon), and egg. Mix with your hands until just combined.
Cover a plate with plastic wrap. Use a cookie scoop to make balls just smaller than golf balls. Place on the prepared plate. Place in the freezer for 15 minutes (this will help the meatballs retain shape during cooking).
Heat the olive oil in a pan over medium heat. Add the onions, cooking until onions have softened and started to brown, about 8 minutes.
Remove the onions from the pan, increase heat to high. Add the meatballs, pulling the pan back and forth to roll the meatballs around the pan until lightly browned.
Pour in the beer, then add the crushed tomatoes, tomato paste, black pepper, remaining 1 teaspoon garlic powder and the onions. Stir gently.
Reduce heat to medium, cover and allow to simmer until the meatballs are cooked through. Salt sauce to taste. *
Preheat the broiler. Slice the hoagie rolls and add the meatballs and sauce to the rolls. Place on a baking sheet. Top with two slices of cheese per sandwich.
Broil until the cheese is melted. Serve immediately.

Notes

*to make in advance, finish cooking the meatballs, then transfer to a storage container. Store in the fridge for up to three days. High slightly, add to hoagie rolls, top with cheese and broil until cheese is melted.

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Hops are gorgeous.

Chocolate Stout Freak Shake

Chocolate Stout Freak Shake Freakshake

In college I worked with a guy named Freak.

Large and imposing with a heart of gold under layers of ink and steel. I refused to call him Freak, making up new names for him. Finally, he stopped me, asked me why I was so opposed to using that name. “But you’re not a freak. You’re normal.” In my white-girl-from-the-farm logic, this was a compliment. Once it hit his ears, it was anything but.

“No I’m not. Stop thinking normal is good, and abnormal is bad. Do you think I want to be like everyone else? The word freak means: ‘a person who is unusual’ and that’s me. I WANT to be a freak, I don’t want to be normal.”

That was the end of it. I understood, and it changed the way I saw things. I embraced my weird in new ways. I’d never really wanted to be typical, average, or normal, but I hadn’t ever held my weird up over my head like a boombox in a John Hughes movie until that day. Weird is good, freaks are awesome, non-conforming is liberating.

Long live the freaks of the world. Milkshakes, people, places.

I beer’d up a phenomenon that is sweeping Australia from a little cafe with a long line called Patissez. Freaks of the world are uniting over the over-the-top, and anything but usual, ice cream concoctions. I, of course, felt like anything that excessive needed beer. A big beer with beautifully bold flavors that can stand up to all the noise in that glass. I chose a stout from Washington called Wrecking Ball from No-Li Brewhouse. Fantastic all on it’s own, but this recipe is about excess and Wrecking Ball kept up.

Yum

Chocolate Stout Freak Shake

Yield: 2 shakes

Ingredients

10 wt ounces 60% cacao chocolate chips
2/3 cup Imperial stout or barrel aged stout, divided
1 tablespoon butter
1 pint ice cream
1 cups pretzels, crushed
1 cup whipped cream
cookies and candy for garnish

Instructions

Add the chocolate chips, 1/3 cups stout (reserve the other 1/3 cup of stout for the milkshake), and the butter in the top of a double boiler over medium heat.
Stir until the chocolate has melted and combined with the beer and butter (if the sauce separates, use an immersion blender to bring it back to life). Set aside.
Add the crushed pretzels to a bowl.
Dip a serving glass in the chocolate, then the pretzels to rim the glasses.
Add the ice cream plus the remaining 1/3 cup stout to a blender, blend until smooth.
Pour the milkshake into the glass until about half way full, add a few scoops of chocolate sauce on top of the ice cream, then fill the glass with the ice cream mixture.
Top with generous amounts of chocolate sauce, whipped cream, crushed pretzels, cookies and candy.

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Flourless Chocolate Stout Cookies

This is what happens when you leave me alone with a bag of cocoa powder.

Not just one batch, but five. Each batch with new tweaks to make them perfect. A batch with mini chocolate chips, one with ill-advised walnuts, one batch of chocolate and caramel ice cream cookie sandwiches, and the last batch left on my sisters kitchen table for her to love-hate me when she got home from work.

Some recipes bring out the obsessive, the this-must-be-perfect, the one-more-to-make-it-even-better, and this recipe stuck that cord. The next time I make them it’ll be with a sprinkle of sea salt on the top, maybe a smoked Maldon, and a barrel aged stout.

As a side note: beer and cookies are vastly superior to milk and cookies. No exceptions.

Yum

Flourless Chocolate Stout Cookies

Yield: 16-18 cookies

Ingredients

2 large eggs
1 teaspoon salt
3 ¾ cups (1 lbs) powdered sugar
1 cup (114g) unsweetened cocoa powder
2 teaspoons (5g) vanilla extract
2 tablespoons stout beer
1 cup (140g) chocolate chips

Instructions

Separate the eggs.
Add the salt to the whites and beat the whites until light and frothy.
Add ½ cup powdered sugar to the whites, beat until firm.
Add the remaining powdered sugar and cocoa powder, stir until combined.
Stir in the vanilla, beer and egg yolks until well combined. Stir in the chocolate chips.
Line a baking sheet with parchment paper. Use a cookie scoop to mound cookies onto the parchment.
Freeze for 10 minutes. Preheat the oven to 375.
Bake for 14 minutes.
Pull the parchment onto the counter to allow the cookies to cool.

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Jalapeño Honey Grilled Beer Chicken

I had a camera in my face and a man four-inches shorter than me asking questions he should know the answers to.

This is mid-day TV, I suppose. This is a cooking segment on a Los Angeles NBC station. This is a person unable to let a millisecond of silence creep across your screen. Your ears must be punctured with words, even if they are odd and out of place.

I’d been making a chipotle beer cheese sauce, a blender version that takes only the few seconds TV cooking can tolerate without a pay off, and I mentioned that alcohol intensifies heat. The higher ABV a beer is, the hotter it will make that pepper you put in your sauce. Add a jalapeño to some vodka and it will exploit every inch of capsaicin it contains in just mere minutes. It was a warning, really. If you don’t want a screaming hot sauce, steer away from the 13% triple IPA monsters and towards the 4% session beers.

A slight pause to pour the sauce into a bowl, no more than a full second and he panicked. “So….what does “intensify” mean?” The second he said it, I could see a flash of regret in his eyes and a plea for me to pick up the ball. He could have asked about ABV, or about local beers that would work best. But instead he asked me to define a word like we were in the middle of a really heated spelling bee.

I can no longer talk about alcohol intensifying heat without thinking about him and his request to define the word rather than explain the idea. It is true, the higher the alcohol content, the spicier it will make your peppers. This can be great if your like your dishes with a kick. It can be assaulting if your pepper is already hotter than you’d expected. Either way, it something to keep in mind.

Yum

Jalapeño Honey Grilled Beer Chicken

Yield: 4 servings

Ingredients

½ cup (125g) stout or porter beer
¼ cup (70g) balsamic vinegar
¼ cup (70g) sodium soy sauce
¼ cup (90g) honey
1 teaspoon (4g) garlic powder
1 teaspoon (4g) onion powder
1 lbs chicken thighs, cut into cubes
2 jalapenos, sliced

Instructions

In a medium bowl whisk together the beer, balsamic, soy, honey, garlic powder, and, onion powder.
Add the chicken and jalapenos, stir to coat.
Cover and refrigerate for one hour and up to 12.
Thread chicken and jalapenos onto heat safe skewers.
Grill until chicken is cooked through, about 4 minutes per side.
Serve warm.

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Beer Chili Party Dogs

Beer Chili Party Dogs

I had a brief 3-year stint as a vegetarian, a decision that made my cooking both better and impossible, but I ultimately wasn’t able to commit. Rules have never really been for me, and I’m an all-in, or all-out type of person.

It started when my parents decided to move us all (they had eight daughters, choke on that), from an idyllic central California beach town, to a pig farm in Eastern-Washington-Lunch-Meat-USA. For a handful of years, we played farm, raised pigs, grew alfalfa, bucked hay, listen to a lot of George Strait, and tried not to die. I moved back to California the second I was able, missing my own High School graduation to get back to Los Angeles as quickly as my Ford Bronco would take me.

I’m going to spare you the dirty details of why, exactly, those years on the farm inspired a meat-free existence but I will tell you how it ended: with a chili cheese dog. I love the food I ate when I was focusing on produce, but I hated the idea that there was anything off limits. I was devoted to learning as much as I could about cooking and I needed to be able to work with all ingredients in order to learn as much as possible. I decided, on a drive through Burbank one day, that I was done. I wasn’t done with how much I love veg food, I was done with having rules on what I ate. I didn’t tip-toe back into the meat pool. I jumped into the deep end with a chili cheese dog from Chili Johns. It was fantastic.

Although the farm years didn’t stick, I did take away a valuable lesson about hot dogs: always buy kosher. ALWAYS. A few days after the first pigs went from pen to slaughter house I happened to answer a call from the local butcher. He asked me if we wanted hot dogs. Being 12-years-old, I had no idea what he meant, (why wouldn’t we?) and unfortunately, he explained it to me. The gist (look away if you really want to be spared the dirty details), he offered to “hose out the bottom of the slaughterhouse and put it in casings.” This is when I learned the truth about what exactly that childhood treat is. Kosher means real meat, no “other stuff,” no things that end up on the bottom of the slaughter house with no other purpose. Kosher it is, since I can get behind the idea that sneaking entrails and reproductive parts into someone’s dinner is immoral. So maybe I’m a little Jewish. But only when hot dogs are around.

Yum

Beer Chili Party Dogs

Yield: 8 servings

Ingredients

2 tablespoon (22g) olive oil
1 cup (125g) yellow onions, chopped
4 cloves garlic minced
1 lbs beef (80% lean/20% fat)
1 cup (8 fl oz) stout beer
6 oz tomato paste
1 tablespoon (12g) Worcestershire sauce
2 teaspoon (12g) red chili sauce (such as sriracha)
2 teaspoon (4g) chili powder
½ teaspoon (1g) smoked paprika
1 teaspoon (6g)salt
1 teaspoon (2g) pepper
1 teaspoon (2g) cumin
8 Kosher hot dogs (precooked, do not use raw)
8 hot dog buns
4 wt oz cheddar cheese, shredded
1 avocado, diced
¼ cup (8g) cilantro, chopped

Instructions

Heat the olive oil in a pan over medium high heat. Add the onions, cooking until lightly browned, about 5 minutes. Stir in the garlic.
Add the beef, cooking until browned, stirring and breaking it up as it cooks.
Stir in the beer, tomato paste, Worcestershire sauce, chili sauce, chili powder, smoked paprika, salt, pepper and cumin. Cook until slightly thickened, remove from heat.
Preheat the broiler.
Open the hot dog buns and lay flat, cut side up, on a baking sheet. Place under broiler until lightly toasted (this will help the buns to not get soggy once the chili dog sauce is added). Remove from oven, lower heat to 400F.
Place the buns in a long row down the center of the pan. Add a hot dog to each bun, top with chili sauce. Sprinkle the hot dogs with cheese.
Return to the center rack in the oven, cooking until the cheese has melted and the hot dogs are warmed through.
Remove from oven, sprinkle with avocado and cilantro.

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Porter Pulled Duck Burger with Beer Pickled Onions + A Rebrew in Copenhagen

Porter Pulled Duck Burger with Beer Pickled Onions

“If you’re expecting a new craft beer, with a fist of strong hoppy notes, you would be disappointed,” says Erik Lund, the head brewer from Carlsberg, who shifts his tall, lanky frame on a couch across from me. We’re in a back room of a building in Denmark that could be older than the City I live in, discussing the beer he spent two years developing. A brewing project that, in actuality, started before any of us were born.

133-years-ago Carlsberg brewed a batch of beer, bottled it and distributed it to the people of Denmark.131-years later three of those bottles were discovered in the belly of the ever-expanding Carlsberg campus just outside Copenhagen. Dusty and forgotten, they still held the key to what beer tasted like more than a century ago.

One of those bottles was carefully opened in the Carlsberg lab in an attempt to see if it still contained viable brewers yeast. It begs pausing to give a moment of realization for how damn magical yeast is.

133-years-later, it’s still there, waiting to continue its work for the brewers but only if they know how to tease and tame the beast. With that yeast, a century-old record for grain purchases, floor malting procedures of the day, barley grown to mimic that which was available at the time, and a visit to a far away cooperage, the brewers attempted to recreate the beer as it was the day it went into the bottle, 133-years-ago.

A beer that hoped to give us a small window into what beer tasted like in 1883, when Carlsberg was making groundbreaking strides in the world of beer and the business of yeast wrangling. We know a lot of what happened at the dawn of commercial beer, we know how beer was sold, when it was first bottled, who was brewing and where. We can write books on the first pilsner, or how lager yeast was discovered, but—what did it TASTE like?

The rumor in the press meeting —the one that nearly no one actually swallowed whole —was that neither Erik, or any of the other Carlsberg staff, had sampled this beer until they invited beer press from across the globe to witness the inaugural cask tapping.

I stand in a cluster of beer writers, brewers, and well-respected authors to await my turn at sampling the past. “Is it good?” isn’t the point. It was a moment in beer history – an immensely important building block that allowed us to be where we are in craft beer.

Of course, it won’t be the most innovative beer you’ve ever had because at the time the innovation wasn’t the taste. The innovation was the fact that brewers figured out how to purify yeast to prevent it from making people sick. The innovation was figuring out to malt grain without growing mold, and how to brew with JUST the yeast you intend.

The innovation was brewing for mass distribution. Those strides allowed us to climb the beer hierarchy of needs to indulge in the innovation of flavors. So the taste wasn’t really as important as what beer did 1000-years-ago, 500-years-ago and 133-years-ago, as a building block for what we can do now.

Erik’s apology for the beer is followed by a reminder that the beer did what it was supposed to do—allow us a taste of 1883. This “taste” was merely a step on the evolutionary ladder of beer, and was a building block that allowed us to throw fists full of hops into our brew kettles. Allowed us the brain space to figure out how to work blood oranges into a gose, and how to make a beer that tastes like marshmallows and campfire. We don’t even have to like it, but we should respect it. For what it did for us.

My first night in Copenhagen I battled jet lag and rush hour to make it over to a market for this. I’ve recreated the recipe for you, not in the labor-intensive process that Carlsberg used to recreate their beer, but as an homage to what they did.

The Pulled Duck Burger was fantastic and will always remind me of that first night in Denmark.

Yum

Porter Pulled Duck Burger with Beer Pickled Onions

Yield: 4 burgers

Ingredients

For the red onions:

12 oz of IPA beer
1 cup apple cider vinegar
1 tablespoon sugar
2 tablespoon salt
1 tablespoon black peppercorns
1 red onion, thinly sliced

For the Sandwiches:

2 lbs duck breast
1 ½ tablespoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon brown sugar
½ teaspoon paprika
1 cup porter or stout beer
4 buns, toasted
spring greens

Instructions

In a pot over medium high heat add the beer, vinegar, sugar, salt and peppercorns. Bring to a simmer, stirring just until the sugar and salt dissolve, remove from heat.
Add the onions to a jar or storage container. Pour brine over the onions. Allow to sit at room temperate until cooled, cover and refrigerate until chilled. Can be made several days in advance.
Preheat oven to 325.
Sprinkle the duck on all sides with salt. Allow to sit at room temperate for about 15 minutes.
Combine the onion powder, garlic powder, brown sugar and paprika in a small bowl, set aside.
Place duck in a Dutch oven off heat, skin side down (this will help render more fat than adding the duck to a hot pan.)
Cook until the skin is browned and most of the fat is rendered. Sprinkle with spice mixture turn over to sear on the other side.
Pour out most of the fat that has collected in the pan, reserve for an alternate use.
Pour the beer into the pot, cover and bake for 1 ½ to 2 hours or until meat easily flakes with a fork.
Remove the duck, shred with two forks, remove the skin. Return the meat to the braising liquid, allow to sit for ten minutes in the liquid (to make ahead, store the meat in the braising liquid in an air tight container in the fridge. Will keep for four days. Warm before serving).
Fill the buns with meat, top with pickled onions and greens.

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Mushroom Stuffed Hoisin Stout Glazed Chicken Thighs

Mushroom Stuffed Hoisin Stout Glazed Chicken Thighs

It can be suffocating, really.

This urge that has had a hold of me for so many years to please the people. A strangling grip on my throat that kept any words of disappointment from slipping out. Why is this? Why is someone else happiness (especially strangers) prioritized so far above my own? And how do we pair the idea of standing up for ourselves with the idea that we are selfish?

I wondered this because it seems to be slipping away from me like the shedding of dead skin. Thank God. I’m still overly accommodating, I still can’t put my needs above others, but I’m more able to speak the words that I know will disappoint someone else.

Here’s my case in point. Food related, of course. I was recently at a Portland restaurant with a gorgeous companion enjoying what had been touted as the best steak in Oregon. The price was easily twice what I’d ever paid in the past. Which, I assumed was worth the cost. The dry-aged hunk of meat set before me with a huge smile from the server, she was almost gleeful that I’d ordered it.

And it was…fine. Definitely overcooked, the medium-rare that I wanted was closer to medium-well and it tasted under seasoned. When she came back to ask how my meal was and bask in the glow of my praise for the Best Steak Ever, I had a small urge to give her what she was looking for. This is my thing. I want to make people happy. And since I couldn’t make her a pizza and some cookies, I had the urge to just tell her what she wanted to hear.

“It was ok,” I said instead.

Her face fell as if she’d cooked it herself. “……oh. I’ve never heard that.”

“It was ok. It wasn’t bad, it was just a bit overcooked and definitely under seasoned. But I have a high bar, I eat a lot of really good steaks.” She stood for a second, frozen. She wasn’t sure how to respond.

I resisted the urge to make it better, cover it up. I just made myself sit in that moment, letting her be disappointed. I wanted to tell her how much I liked the other dishes, or compliment her shoes, or tell her that the beer was great. But I didn’t.

And I survived. And so did she.

Maybe it’s a small step. But us people pleasers have to start somewhere. And just sitting in the moment of disappointing someone and learning that we will all survive is a good place to begin.

And then I consoled myself with doughnuts. So maybe I still have some more work to do.

Yum

Mushroom Stuffed Hoisin Stout Glazed Chicken Thighs

Yield: 4-6 servings

Ingredients

1 tablespoon (12g) olive oil
½ cup (80g) chopped sweet white onion
3 cloves garlic, minced
8 wt oz crimini mushrooms, chopped (3 ½ cups)
1 teaspoon (3g) salt
1 tsp (3g) black pepper
1 tablespoon (8g) flour
½ cup stout beer, plus 1 tablespoons, divided
6 boneless, skinless chicken thighs
¼ cup (78g) hoisin sauce

Instructions

Preheat the oven to 350F.
Heat the olive oil in a skillet over medium high heat. Add the onions, cooking until starting to brown. Stir in the garlic, mushrooms, salt and pepper.
Cook, stirring occasionally, until the mushrooms are dark and softened, about 10 minutes. Sprinkle with flour, stirring for about 30 seconds.
Add ½ cup beer, cooking until the beer is gone, about 15 minutes.
Lay the chicken thighs on a flat surface. Trim away any excess fat. Cover with plastic wrap, pound to an even thickness with a meat mallet, rolling pin or heavy skillet.
Add one to two tablespoons of filling to the center of the chicken thighs, roll into a log.
Gently transfer chicken to a baking dish, seam side down.
In a small bowl stir together the hoisin sauce and remaining tablespoon beer.
Brush the chicken with sauce, bake for 15 minutes, re-brush with sauce and continue to bake until chicken is cooked through, about 10 additional minutes.

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Coconut Porter Tres Leche Cake (dairy + egg free)

Coconut Porter Tres Leche Cake (dairy + egg free)

I can’t stay.

I’m in a hotel in Copenhagen and I just found an open-air farmers market nearby and although it’s been about 22 hours since I’ve slept, I have to go see it. But I wanted to give this recipe to you first and tell you what I was doing 5-years ago today.

5-years ago today I was a social worker. It was good work, work I liked and, for the most part, was good at. Inexplicably, it also made me breathtakingly unhappy. My life, although I fought to pretend otherwise, made me miserable.

5-years ago I sat at a desk, thinking about how much I wanted to be a photographer, a writer. How much I wanted to have a job that involved being creative and also necessitated travel. I sat at a desk and thought “Who am I to want that?” I figured everyone wanted that, who was I?

Then one day, I stopped that shit. I stopped thinking “Who am I to want that?” and I started thinking, “Why not me?” If other people got to do it, why not me, too?

So then I fought, 80-hours a week doing both the social work thing that paid the bills and the photography-beer-cooking-writing thing that filled my soul and gave me hope. When I was told “no,” I just heard, “Some day I’ll wish I’d said yes to you,” and I kept going.

Two years later it was my full time gig.

So here I am, in a hotel in Denmark fresh off a red eye from the other side of the world, and I’m telling you the same thing about that dream you’ve always had: Why not you?

Yum

Coconut Porter Tres Leche Cake (dairy + egg free)

Serving Size: 9 servings

Ingredients

2 cans (400mL each) full fat coconut milk, refrigerated overnight
2 cups (240g) flour
1 cup (200g) sugar
½ tsp (2g) baking soda
1 tsp (4g) baking powder
1 tsp (6g) salt
¾ cup(175mL) almond milk, plus one cup (240mL), divided
½ cup (4 wt oz) coconut porter beer, plus ½ cup, divided
1 tsp (3g) vanilla extract
¼ cup (56g) coconut oil, melted
2 teaspoons (6g) apple cider vinegar
1/4 cup powdered sugar

Instructions

Preheat oven to 350F.
Carefully remove the cans from the fridge without shaking. Open carefully and remove the top layer of fat that has collected at the top, taking care not to include any of the liquid that is at the bottom, placing the coconut fat in a small bowl and reserving the liquid in the cans.
Cover the bowl of coconut fat and chill in the refrigerator until ready to use.
in a large bowl stir together the flour, sugar, baking soda, baking powder, and salt.
Stir in 3/4 cup almond milk, 1/2 cup coconut porter beer, vanilla extract, coconut oil and apple cider vinegar until just combined.
Grease and flour a 9x13 pan, pour the batter into the prepared pan.
Bake at 350 for 22-25 minutes of until the top springs back when lightly touched.
Allow to cool completely.
Once cooled, poke the cake all over with a fork, skewer or the handle of a wooden spoon.
In a small bowl stir together the remaining one cup almond milk, 1/2 cup of coconut porter and 1 cup of the remaining liquid form the coconut milk cans. Pour over the cake (it will look like too much milk, but it will absorb into the cake).
Cover and refrigerate until ready to serve, at least 3 hours.
Retrieve the chilled coconut fat, beat with a hand mixer until light, fluffy and well combined. Beat in the powdered sugar.
Top cake with coconut whipped cream. Chill until ready to serve, cake should be served cold.

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Coconut whipped cream can only be made with full fat cans of coconut milk that have been chilled for at least 24 hours (store in the fridge for ease of use). For a tutorial, see: Coconut Whipped Cream, Gimmme Some Oven.

Trader Joe’s sells coconut cream that will work perfectly for the whipped cream as well.

Korean Porter Skirt Steak (grill or oven)

Korean Porter Skirt Steak (grill or oven)

There is no substitution for this.

I go through phases when I just want to eat plants all the time. I’ll make these enchiladas, or I’ll eat avocado smashed on tortillas with grilled corn, cooked like a quesadilla, and I’ll feel like a genius. Like a healthy genius.

But then I realize that I want meat and no amount of processed patties or Jack fruit that swear to me it tastes like meat will do. Cheese is a bigger culprit. Dairy and I have a long history of not getting along. I’ve loathed the idea of a tall glass of milk since the first time I had a sippy cup full of juice, I’ll eat coconut milk ice cream all day long, and I drink almond milk creamer in my coffee, but cheese is in a league of its own. Cheese is one of one, there are no replacements. Just like a big medium-rare steak, It’s real cheese or nothing.

It’s also medium-rare or nothing. I’d rather have chicken than over-cooked steak. Undercooked, sure, bring it on. I’ll just pretend like it’s tartar and go after it. So, I could be a vegan. I could, as long as I have a cheat day where steak and cheese are acceptable. Or maybe it’s just that I’ve always been a rule breaker and boundary pusher and once I have imposed limitations all I can think about is breaking them.

Tell me I can’t eat meat and it’s what I want. Tell me I can’t quit my job as a social worker and work full-time writing about beer and food because it’s never been done before…well, we all know how that went. I just hear “it’s never been done before” as “It hasn’t been done YET.” And here we are. Full-time beer-cooking-photo-taking-food-writing with my steak for lunch and I still haven’t taken a shower today. One thing at a time.

Yum

Korean Porter Skirt Steak (grill or oven)

Yield: 4 servings

Ingredients

1 lbs skirt steak or flank steak
¼ cup soy sauce
1 tablespoon brown sugar
2 tablespoon mirin*
1 tablespoon sesame oil
½ cup porter or stout beer
3 cloves garlic, grated with a microplane
1 teaspoon black pepper
½ tsp salt
sesame seeds
green onions, chopped

Instructions

In a large bowl or Ziploc bag combine the soy sauce, brown sugar, mirin, sesame oil, beer, garlic, and black pepper.
Add the steak, cover (or seal the Ziploc bag) and refrigerate for 8 to 24 hours.
Remove from marinade, sprinkle with salt, allow to sit at room temperate for 15 minutes.

Grill (preferred method):

Preheat the grill to medium-high. Grill until seared well on both sides, about 4 minutes per side.
Remove, allow to rest for 5 minutes. Slice against the grain, sprinkle with sesame seeds and green onions.

Oven:

Preheat the oven to 350.
Heat cooking oil in a cast iron skillet until very hot. Add the steak, cooking until well seared, about 2 minutes. Flip, cook for two minutes on the other side. Add to the oven and cook for 4 minutes for medium rare.

Notes

*Mirin is a sweet Japanese cooking wine that is often found in the Asian section of the market. If you can’t find it, dissolve ¼ teaspoon sugar in 2 tablespoon white wine or sherry.

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Honey Stout Glazed Bacon Wrapped Asparagus

Honey Stout Glazed Bacon Wrapped Asparagus

Sometimes, I wonder how long it’ll last.

I sat at dinner a few weeks ago, with someone who’s quickly become a great friend, and talked about the rough years we’ve had, similar in ways, and how we keep that hurtful past close to the vest. How those years help us evolve and pushed us to be better people, and somehow wound us down rabbit holes that landed us in our dream jobs.

I wasn’t that kid. I was the girl in the hand-me-down dress, with a sad smile. I wasn’t the fighter that I should have been, and I wasn’t ever lucky enough to end up in the right place at the right time. But now, here I am. If you’d asked me 5-years ago what my dream job was I’d have told you something not nearly as incredible as what I’m doing now.

So I wonder, how long can it last? Can I stay here for a while longer? Traveling, being seen worthy of costly shipments or hard to find beer, being paid to be here and here? I wonder how much I can do to give back and pay it forward in order to karmically cement my place in a job that I’m not even sure how I created.

People email me to ask how I did it. Can I pick your brain? How can I do what you do? The answer is: I have no idea. I’m not sure how I got here and the truth is, if I had to start over I’m not even sure that I cold recreate this.

So here I am, incredibly grateful and a little confused. Because my life seems to be a bit bacon wrapped and beer glazed. Good on top of good. Let’s hope it sticks for a while longer. I really like it here.

Yum

Honey Stout Glazed Bacon Wrapped Asparagus

Serving Size: 4 to 6 servings

Ingredients

½ cup stout beer
2 tbs balsamic vinegar
3 tbs honey
½ tsp chili powder
1 lbs large stalk asparagus, trimmed
2 lbs sliced bacon (not thick slices)

Instructions

Preheat the oven to 425.
Take the bacon out of the fridge 30-minutes prior to baking to come to room tempurature*.
Place a wire rack over a baking sheet (for easy clean up, line the baking sheet with tin foil before adding the wire rack) set aside.
Add the stout, balsamic, honey and chili powder to a pot over high heat. Boil, stirring occasionally until thickened and reduced, about 8 minutes.
Wrap each asparagus with bacon, place on the wire rack.
Bake for 8 minutes, then brush with glaze, bake for 8 additional minutes, brush with glaze once more and bake until bacon is crispy, about 5 more minutes.
Serve immediately.

Notes

*Dish works best with thin strips of bacon that are at room temperature and thick stalks of asparagus that are ice cold but not frozen (right from a cold fridge), this will help the bacon crisp before the asparagus becomes over cooked.

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Inspired by the gorgeous and talented Bakeaholic Mama, Bacon Wrapped Asparagus with Balsamic Glaze

Beer S’Mores: Stout Chocolate Bar and Belgian Ale Marshmallows

Beer S’Mores: Stout Chocolate Bar and Belgian Ale Marshmallows

There are foods I only like for nostalgic reasons. Fritos and bean dip, Jello-cake with whipped cream frosting, Taco Bell. It reminds me of growing up, in a house with ten people, and meal time was more of a defrost-and-feed triage. S’mores has one foot in that circle. It’s a partial reminder of those early days. You knew the day was special when it ended with S’mores. It was an afternoon-on-the-lake, camping-with-friends, backyard-grill-outs, kind of day that ended with a bunch of kids pulling puffy marshmallows out of a large plastic bag, skewering them with a wire coat hanger, and trying not to fall into the open fire pit. I was the burn-it-black kind of marshmallow maker. I was the charred-outside, melty-inside kinda girl. Now, I like to brulé homemade marshmallows to the perfect golden brown, serve them over homemade stout flavored chocolate bars along side a great beer. But I’ll still eat my weight in bean dip scooped up with Fritos because some things never change.

Intimidated of marshmallow making? Check out my step-by-step tutorial (with photos). Just replace the water in the tutorial with beer.

Yum

Beer S’Mores: Stout Chocolate Bar and Belgian Ale Marshmallows

Serving Size: Makes 9

Ingredients

For the marshmallows:

Powdered sugar
3 ½ envelopes unflavored gelatin (such as Knox)
1 cup beer (flat and cold)*
2 cups granulated sugar
½ cup light corn syrup
2 large egg whites
½ tsp salt
1 tablespoon vanilla extract

For the Chocolate Bars:

10 (wt oz) dark chocolate (62% cacao)
1/3 cup stout beer

For the s’mores:

18 graham crackers

Instructions

Make the marshmallows:

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 considerably) over medium heat, add the remaining ½ cup beer, 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, about 6 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.
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.

Make the chocolate bars:

In the top of a double boiler add the chocolate and beer. Stir until the chocolate has melted and combined with the beer. Line a loaf pan with parchment paper. Pour the chocolate into the prepared pan in an even layer. Chill until set, about 20 minutes. Cut into 9 squares. Can be made four days ahead of time.

Make the s’mores:

Brulé the marshmallows, sandwich one square of chocolate and one bruléed marshmallow between two graham crackers.

Notes

*Use a malty beer, like a Belgian ale, stout, or a brown ale. A hoppy beer, like an IPA or a pale ale will be too strong and bitter in flavor.

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