Wheat Beer

Jalapeno Pale Ale Cornbread

The past few weeks I’ve been craving summer. I live in Los Angeles, so feel free to laugh at my inability to cope with a mild seasonal chill. It isn’t so much the weather of the Summer months that I miss, but the culture of the season. Backyard barbecues, a slower life pace, vacations and water related activities. There is something about the way that summer feels in my bones, the feeling of endless possibilities that the days bring that I miss. Cornbread is an epicurean reminder of what I’m missing out on, and brings a comfort that the Summer isn’t too far away.

Beer is a great way to add a new dimension to cornbread. Not only is it a leavening agent, insuring that your bread won’t be overly dense, it is also a preservative, giving you a few extra days to consume it. But I don’t think you’ll need them.

I chose Stone 11.11.11 Vertical Epic Ale because it has a beautiful chili flavor, without the heat, a hard thing to accomplish. It also has a bit of a cinnamon and spice finish that pairs very well with a recipe that runs the line between savory and sweet.

If you can’t get your hands on this beer, look for a pale ale with strong, bold flavors of chili and spice.

Jalapeno Pale Ale Cornbread 

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Jalapeno Pale Ale Cornbread

Ingredients

  • 3 tbs unsalted butter
  • 1 tbs chopped fresh jalapenos, seeds removed
  • ¾ cup whole milk
  • ¾ cup dry polenta (course corn meal)
  • ¾ cup flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ cup brown sugar
  • ½ tsp salt
  • ¾ cup pale ale with notes of spice (I used Stone 11.11.11 Vertical Epic Ale)
  • 2 eggs
  • 1 tbs raw honey
  • 1 cup corn kernels (fresh is better. If you use frozen, make sure they are thawed)
  • 2 tbs melted unsalted butter

Directions

  1. Preheat oven to 350.
  2. Spray a large, deep dish loaf pan generously with butter flavored cooking spray.
  3. In a sauce pan over medium/heat, add the butter and the jalapenos and cook until just starting to soften, about 3 minutes.
  4. Add the milk and polenta and stir until the milk starts to bubble and is well combined with the polenta. Cover and remove from heat, allowing to rest for about 20 minutes.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, sugar and salt.
  6. In another bowl, whisk the eggs and the honey until well combined.
  7. Add the egg mixture to the polenta pan and stir. Add the dry ingredients and stir until incorperated. Add the beer and the corn kernels, stirring until just combined.
  8. Add to the prepared baking dish and pour the 2 tbs of melted butter over the top.
  9. Bake at 350 until a skewer inserted in the middle comes out clean, about 45-55 minutes.
http://thebeeroness.com/2012/02/21/jalapeno-pale-ale-cornbread/

Ale Steamed Salmon With Belgian Wheat Beer Bearnaise

There are always exception to even the most powerful rules. This leaves a movement and an honestly to the lives we live, without the guilt of hypocrisy. The rule I am adding an addendum to is my strong allegiance to West Coast beers. Although great beer can be found nearly everywhere in the world these days, I have a powerful draw to local food and drink. I’ll make a unabashed exemption to my locavore attitude in support of my love for Allagash. In fact, Allagash Black was one of the beers I choose for my profile shot, and a fabulous example of a well crafted stout. If I ever make it up to Portland Maine, I’ll be making a very long stop at the brewery.

Today, I used Allagash’s freshman beer, their first ever product that was an undeniable success and pioneer in American Brewed Belgian Wheat Beers, The Allagash White.

Ale Steamed Salmon With Belgian Wheat Beer Bearnaise 

4 Salmon Fillets, about 3 oz each

2 bottles of Allagash White

2 tbs vinegar

1 tbs finely chopped shallots

1/4 tsp white pepper

2 tbs fresh tarragon

1 tbs chervil

1 sprig fresh parsley

4 egg yolks

1/2 tsp salt

2 sticks unsalted butter

Rice or pasta for serving

Preheat oven to 350.

Place a wire rack over a rimmed baking sheet, place the salmon fillets on the rack. Pour one bottle of Allagash White in the bottom of the baking sheet, making sure that the beer does not submerge the wire rack. You want at least 1/2 inch between the beer and the top of the wire rack.

Cover the baking sheet with aluminum foil, making sure to tent the foil over the salmon so that the foil does not touch the fish at all. Secure tightly, in order to trap the steam inside the foil.

Bake for 15-18 minutes or until the salmon flakes easily with a fork. 

While the salmon is cooking, make the Bearnaise.

Add ½ cup of the remaining Allagash beer, the vinegar, shallots, pepper, tarragon, chervil, and parsley to a pan over medium heat. Allow to simmer and reduce until about 2 tbs of liquid remain, about ten minutes. Pour through a fin mesh strainer to remove the solids, allow to cool.

In a food processor add the 2 tbs of liquid, egg yolks and salt. Melt the butter in a sauce pan until very hot and just starting to bubble. Remove the stopper from the top of the food processor lid. Turn on the food processor, allowing to process for a few seconds before beginning to slowly pour the melted butter into the food processor while it is still running. Allow to process until well combined and frothy, about 3 minutes.

Plate the salmon over rice or pasta, pour about ¼ cup sauce over each plate.

Serve with Allagash White.

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Craft Ale Risotto

Risotto is the first recipe that I ever mastered. To this day, I count this among my favorite comfort food, downing giant bowls whenever the opportunity arises.

The classic recipe is made with white wine, but the substitution of a citrusy, medium-bodied craft beer only adds to the profile of flavors. I used another California beer: Telegraph California Ale, although this recipe would lend itself very well to the Telegraph White Ale.

Craft Ale Risotto 
4 cups chicken broth
3 Tbsp unsalted butter
1 tbs chopped shallots
3 cloves of garlic, minced
1½ cups arborio rice
1 Tbsp vegetable oil
8 oz Telegraph Ale
¼ cup grated Parmesan cheese
1/4 cup heavy cream
Salt and Pepper
  1. Place the chicken broth in a sauce pan and bring to a mild simmer, keeping to warm, but not boiling.
  2. In a separate pot, add the butter and allow to melt over medium heat. Add the shallots and cook until transparent, but don’t allow to brown. Add the garlic and cook until you can smell them, about 20 seconds
  3. Stir in the rice and the oil, cooking until the rice is completely coated with oil and it smells slightly nutty, don’t allow to brown. About 2 minutes.
  4. Add the beer and cook until the pan begins to dry, stirring frequently. About 6 minutes.
  5. Add a ladle full (about 2/3 cups) of broth into the rice. Stir frequently until the broth is almost dry, and then add another ladle full and repeat. This process should take about 20 minutes. Don’t leave the risotto while it’s cooking, the rice on the bottom of the pan burns easily. (if you run out of broth, just use hot water the same way you would broth)
  6. Once your risotto is cooked through (taste it to verify that the rice is cooked and not crunchy), turn heat to low and add the cheese, cream and salt and pepper to taste. Risotto should be soft and wet, not dry like typical rice. It should be firm enough to be served as a side on a plate, but soft enough to jiggle when the plate is shaken.
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Orange Blossom Ale Cranberry Sauce

I could get really cheesy about this. I could even call it CranBEERy sauce. But I’m not going to do that, because, that would be lame.

And I respect you too much for obvious puns. Drunken cranberry sauce? Boozy? All of those overused descriptors miss the point, and the fact that high heat burns off alcohol.

A light ale, with a strong citrus note, like  Buffalo Bill’s  Orange Blossom Ale, lends a beautiful balance to the strong acid of cranberries that you usually see sitting around your Thanksgiving table. I won’t even speak to those of you whose only preparation for anything Cranberry related is the use of a can opener to dispense a hideously ridged gelatinous mass of phallic shaped berry-adjacent matter onto a crystal serving dish.

Other things we won’t be speaking of today: the sound that thing makes when it comes out of said can.

Clear your head of all thoughts tin related and focus on a sweet and tart taste of a cranberry sauce with back notes of an American Pale Ale. You’ll thank me for the reprieve.

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Orange Blossom Ale Cranberry Sauce

Ingredients

  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup Pale Ale with citrus notes (do not use an IPA, too much hop. I used an Orange Blossom Ale)
  • 4 cups Cranberries
  • 1 tbs fine orange zest

Directions

  1. Put it all in a sauce pan and allow to simmer over medium low heat until thickened, about 15 minutes. The longer you cook, the thicker it becomes.
http://thebeeroness.com/2011/11/15/orange-blossom-ale-cranberry-sauce/

Salted Hefeweizen Brioche Rolls

Napa SmithWheat is a perfect baking beer. It has crisp, clean flavors, sweetness and bold tones that hold up to the oven. A smooth wheat beer with citrus and peach notes.

I enjoyed this beer, the baking, the drinking, the flavors. It was an easy beer to enjoy and gave me a sense of the brewery. Relaxed, comfortable and welcoming. I’ve lived in California most of my life, and traveled all over the world and I have a firm believe that Napa is a place that needs to be experienced, a beautiful escape from the rest of reality. Winding along the back roads of  Napa county, meeting locals, sampling the local food, drinks, produce…You’ll feel like you are living in a distant land far away from the life you know. In Napa, people love to eat, drink and cook with only local ingredients. It’s charming, as if Napa could exist all on it’s own. A little bubble, a snow globe of a world, swirling around itself filled with fresh-baked bread, handmade pies and locally sourced beer.

 Salted Hefeweizen Brioche Rolls

1/2 cup room temperature Hefeweizen Beer (Napa Smith Wheat Preferred)

1 envelope of dry active yeast (1/4 oz)

2 2/3 cups all-purpose flour

2 tablespoons sugar

1 teaspoons sea salt,

3 large eggs

1 1/2 sticks unsalted butter, softened

Topping:

1 tbs melted butter

1 tbs sea salt

  1. Add the beer to a microwave safe container heat in the microwave for 10 seconds, test the temperature (you want it between 105 and 110) and repeat until the desired temperature is reached. Put the beer in the bowl of a stand mixer.
  2. Sprinkle the yeast on top and allow it to get foamy, about 5 minutes.
  3. Add the flour, salt and sugar and mix on low with the dough hook attachment until shaggy, flaky lumps form (about 1 1/2 minutes).
  4. Add the eggs, one at a time, mixing until combined.
  5. Add the softened butter (softened is important), beat until the dough gathers around the hook and is smooth and shiny.
  6. Coat the inside of a bowl with olive oil and place the dough ball in inside.
  7. Wrap with plastic wrap leave in a warm place until it’s double in size, about 1 1/2 hours.
  8. Grab the dough at the sides until it has deflated.
  9. Allow to rise a second time at room temperature, until it has doubled in size, deflating every 15 minutes by grabbing the sides, about 45 minutes.
  10. Remove from the bowl and place on a floured surface, shape into a long log, about 4 inches wide and 1 foot long.
  11. Using a sharp knife, cut in 3 equal sized pieces.
  12. Then cut each of those pieces in half (you will now have 6 pieces.)
  13. Now cut each of those pieces in half and you will have 12 equal sized pieces.
  14. Each of these pieces will be a roll, but you have to make some more cuts first.
  15. Cut each slice into 3 equal sized pieces, rolling each into a ball and placing all three into the same well of a greased muffin tin. Repeat for each slice.
  16. Cover with plastic wrap, place in the fridge and allow to double in size, about 1 1/2 hours.
  17. Brush the top with melted butter and sprinkle generously with sea salt. This is when you break out the fanciest salt you have. Or buy some just for the occasion.
  18. Preheat the oven to 400. Bake for 16-18 minutes or until golden brown.
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Beer Poached Apples With An Amber Ale Caramel Sauce

I came across Albion Amber Ale, from Marin Brewing Co this week. It isn’t a traditional Amber, but the flavors are bright and complex. One taste of this brown ale, and a caramel sauce immediately came to mind. The rich toffee and nut flavors paired beautifully with this recipe and the strong caramel and malt flavors came through in the sauce in such an amazing way.

Even if you skip the apple, this sauce is so incredible you can eat it right out of the jar with your fingers.

Beer Poached Apples with Amber Ale Caramel Sauce

4 fuji apples

2 1/2 cups (20 oz) Amber Ale

2-4 cups hot water

2 cups brown sugar, packed

3/4 cup heavy cream

2 tbs butter

Peel all four apples with a vegetable peeler. With an apple corer remove the core of the apples. Place in a large sauce pan or pot, cover with the beer. Add enough water so that the apples are no longer touching the bottom of the pot. Bring the liquid to a boil, then reduce heat to maintain a strong simmer. Roll the apples with a fork frequently to insure that all side of the apples are evenly cooked. Poach for 20 minutes or until the apples are fork tender. Use a slotted spoon to remove the apples.

Raise the heat to a strong boil and reduce the liquid to 1 cup. Depending on how much water you added, this should take about 20-30 minutes. Remove from heat and add the brown sugar, stir until dissolved. Add a thermometer with a clip to the side of you pan, submerging the tip in the liquid, but making sure it does not hit the bottom of the pan.

Boil, without stirring, until the temperature reaches between 225-230 degrees. Remove from heat and stir until the bubbling subsides. Add the cream and butter, stir to combine. Allow to cool.

Top the apples with the caramel and the chopped nuts.

Another fabulous way to serve this is to chop the apples, and serve the apples, nuts and caramel over vanilla ice cream. Amazing.

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Gingerbread Ale Beer Bread

Beer bread is simple. A few ingredients creates a soft, but dense bread. The basic principle is to use the beer as the yeast. Although beer is great in this capacity, adding a leavening agent like baking soda, or self rising flour, is important to help keep the bread from becoming too dense. The simple ingredients open the possibility to so many different types of flavorings. Beer bread can be sweet or savory.

I got my hands on a few bottles of the Gingerbread Ale from Bison Brewery for this batch of beer bread. The gingerbread flavors worked so well with the recipe, leaving a mild but distinct flavors of ginger and beer.

Gingerbread Beer Bread

3 cups all purpose flour

2/3 cup brown sugar

2 tsp baking powder

1 tsp cinamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 cup chopped pecans

12 oz Bison Gingerbread Ale

TOPPING:

2 tbs melted butter

2 tbs brown sugar

 

Preheat oven to 375. Spray a large loaf pan with butter flavored cooking spray.

In a large bowl, combine the flour, 2/3 cup brown sugar, baking powder, cinnamon, nutmeg, ginger and pecans. Stir until well combined.  Add the beer all at once. It will foam up. Stir quickly to combine. Don’t worry about lumps, thats normal.

Add to your batter greased loaf pan. Pour the melted butter on top of your loaf and sprinkle with the brown sugar.

Bake for 40 minutes or until the butter has completely absorbed into your loaf and a wooden skewer inserted into the center of your loaf comes out clean.


Beer Cheese Chicken Pot Pie

This is the ultimate comfort food, combining three great comfort food players: Beer, Cheese, Warm Soup. Add to that a flaky pastry crust and you pretty much have pot pie perfection. I use Mission Street Blonde Ale for this, from the Mission Brewery out of San Diego.

A really beautiful blend with the mild cheddar I used. It cooks really well, leaving a mild lemony flavor with traces of wheat. The hops are subtle and blend well with the rest of the recipe.

Beer cheese has started to climb out of frat boy myths into actual culinary acceptance of the past decade. This recipe isn’t a traditional Beer Cheese recipe, but the idea is captured and transformed into a hearty soup and a filling entrée. A great recipe to have in your beer cooking arsenal.

Beer Cheese Chicken Pot Pie 

For the Crust:

  • 1 1/2 cups of all purpose flour
  • 1/2 tsp salt
  • 1 tbs sugar
  • 5 tbs butter cold, cut into cubes
  • 1/4 cup shortening
  • 2 tbs vodka
  • 2 tbs cold water

For the Filling:

  • 1 tbs olive oil
  • ½ cup sliced leeks (white and very light green portion only)
  • 3 large cloves garlic, minced
  • 5 strips of bacon, chopped
  • 3 cups mushrooms, chopped
  • 3 cups raw chicken, cut into cubes
  • 2/3 cup chicken broth
  •  1 1/3 cup Mission Street Blonde Ale
  • ¼ cup flour
  • ½ cup corn kernels
  • ½ cup peas
  • 2 cups shredded sharp cheddar
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ cup melted butter

1. Combine 1 cups of flour, salt, and sugar in a food processor, pulse a few times until its combined. Add the butter and the shortening and process until it forms a ball around the blade, about 2 minutes.

2. Add the remaining flour and process until well incorporated, about 1 minute.

3. Move to a bowl and add the water and the vodka, combine with a spatula or wooden spoon.

4. Form the dough into a disk. Wrap the disks in plastic wrap and chill until very firm, about two hours.

5.  Preheat oven to 400.

6. In a pan over medium, high heat, add the olive oil. Once the oil is hot, add the leeks and the garlic, sauté until leeks are soft.

7. Add the bacon and cook for 2 minutes.

8. Add the mushrooms and cook until soft and darkened.

9. Add the chicken and sauté until cooked through, about 5 minutes.

10. In a separate bowl, add 2/3 cup of broth and the flour, stir until combined. Pour mixture into the pan through a small mesh strainer to remove any lumps.

11. Add the beer to the pan and stir to combine. Add the peas, corn, cheese, salt and pepper. Stir until the cheese has melted and is well combined with the broth.

12. Pour into small, portion sized, oven safe ceramic dishes. Makes about 4.

 

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13. Once the dough has chilled, place disk on a very well floured surface, add flour to the top of the disk as well. Roll out into an even thickness.

14. Cut out circles that will cover the dishes with at least a one inch overhang on each side.

15. To prevent sticking, spray the rim of the baking dish with cooking spray.

16. Top each dish with the dough circle, cutting a slit to vent at the top. Then brush the dough with melted butter.

17. Bake at 400 for 20-25 minutes or until the crust is golden brown. Allow to cool a bit before serving.



Cheddar Beer Biscuits

When you go about baking biscuits, beer is a great addition. Not only because beer is fantastic will every possible edible substance, but because the the carbonation is an amazing leavening agent that lends itself well to culinary beer usage.

For this recipe I used a Orange Wheat beer from Hangar 24, a Southern California based brewery. The beer was beautiful and the flavors where perfect for these biscuits. When I pick up a beer with fruit on the label, I am initially a touch apprehensive. I wait for the possibility of a Hard Cider like taste with the hesitation of a contused prostitute, before taking a sip. I am HAPPY to report that the natural orange was perfectly subtle and a well balanced citrus flavors, with a clean, crisp finish.

Even after cooking, the flavors stayed intact and complimented the white cheddar beautifully.

 

I also used Kerrygold cheese, although this has nothing to do with Oktoberfest, it’s just really great cheddar. The flavors are perfect for this recipe.

Cheddar Beer Biscuits

2 cups of flour

1/2 tsp sea salt

1 1/2 tsp black pepper

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

1 stick (8 tbs) butter, cut into small cubes

1/2 cup craft wheat beer (Orange Wheat from Hanger 24 preferred)

1/2 cup white cheddar (Kerrygold reserve preferred)

Preheat oven to 400.

Put the flour, salt, pepper, baking powder, baking soda and sugar in your food processor and pulse until combined. Add your butter cubes and  process until the butter is evenly distributed, about 1-2 minutes.

Move to a bowl and add the cheese and beer and stir until combined.

 

Dump the dough onto a floured surface. Squish together with your hands to form a ball and then flatten into a rectangle about 6  inches wide and 10 inches long and 2 inches high. Use a sharp knife to cut the biscuits into squares.

 

You can make them as big or small as you want, but this recipe will make 6-8 average sized biscuits.

Place the biscuits on a baking sheet covered with parchment paper. Sprinkle the top with a bit of sea salt and pepper.

Bake for 12-14 minutes or until light golden brown.