Super Soft Butter and Beer 1 hour Dinner Rolls

Are you ready? Take a deep breath because you don’t have a choice, the holidays and all that goes with them, are upon us. Let’s take a second to inventory this upcoming Q4 on a personal level, shall we? Of course we should, we like doing things like this.

Let’s pretend like we like excel spreadsheets (ok, maybe you do, they make me break out in hives), and make some columns. First up, the good stuff! (always start with the good stuff).

The first snowfall; the majestic, glorious, wonder of little, frozen flakes of water floating to the ground like natures glitter. The smell of a winter evening spiked with the glow of a fireplace. Or better yet, a fire PIT in your backyard, and there is hot cocoa (boozy, obviously)! See, good stuff. Lots of good stuff.

Food. Winter food is amazing. Big, steamy bowls of spicy ramen. Roast chicken. A big pot of spicy chipotle chili.

Beer! We are now in the dessert of the beer season. Barrel aged beers are coming at us with a vengeance and they’re excellent for winter and that fire pit in your backyard. Invite your friends over, it’s perfect.

Bad stuff. Oh, yeah, bad stuff. I guess if we should flesh out that list, in the spirit of fairness and balance and spreadsheets. First up: higher than average possibility of family drama. Also see: icy roads, scraping frozen water off things that it shouldn’t be on, and all the stress. All. The. Stress.

Let’s default to the first list to combat the second. The first one is pretty much the remedy to the second. Also, don’t forget about leftovers (add it to the good list). And how nothing is better the day after Thanksgiving than making a turkey sandwich with a dinner roll bun. Make a double batch of these. They help with stress and family drama. Oh, and stock up on those barrel aged beers.

Yum

Super Soft 1 hour Butter and Beer Dinner Rolls

Prep Time: 1 hour

Yield: 12 large rolls or 16 small

Ingredients

4 cups (480g) all-purpose flour
2 tablespoons brown sugar
2 ¼ teaspoons (one packet) active-dry yeast
¾ cups (6oz) beer (pale ale, pilsner, wheat beer, lager, nothing too hoppy)
6 tablespoons (84g) melted butter
½ cup cream (120g) or half and half
1 teaspoon salt, plus additional for the top
egg wash (1 egg plus 2 tablespoons milk, beaten)
Coarse salt

Instructions

Add the flour, brown sugar, and yeast to the bowl of a stand mixer. Mix to combine.
In a heat safe bowl or pot stir together the beer, melted butter and cream then heat to 110°F (check the temperature listed on your package of yeast and default to that temperature rather than the one listed in any recipe).
Add the liquid to the stand mixer, beating on low to medium speed to combine. Add the salt once the flour has been moistened.
Raise the speed to medium high, beat until smooth and elastic, about 10 minutes.
Transfer to a lightly oiled bowl, cover and allow to rise until doubled in size (about 40-60 minutes, the warmer the room the faster the rise. In a cold room this can take up to two hours).
Preheat the oven to 400°F.
On a lightly floured surface, pat the dough into a rectangle. Fold into thirds, like a letter about to go into an envelope. Press out into a long rectangle again, fold again. Repeat three times until the dough feels a bit stiff.
Cut into 12 equal size pieces.
Roll each piece into a tight ball.
Oil a 9x13 baking dish, place the dough balls equally spaced in the pan.
Brush the tops of the rolls with egg wash, sprinkle with salt.
Bake until the tops have turned golden brown, 20-25 minutes.
Remove from the oven and cover with a kitchen towel as they cool (this will make the rolls soft, rather than crusty).
Serve warm.

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Beer and Brown Sugar Sweet Potatoes

Beer and Brown Sugar Sweet Potatoes, an easy one pot dish that tastes like doughnuts and beer!

We all like to tell the same lie to each other when we’re preparing for Thanksgiving. We pretend like the turkey is the hard part. It’s not, it’s just the main part.

But, in reality, it’s pretty easy. Especially this Turkey (my favorite).

The real beast are the side dishes. Do you go traditional (boring but safe), do you try to take on Grandmas recipes (which, in my family is basically just a diet coke and pretending you invented Watergate Salad), or do you branch out to make something new (risky)?

You know me well enough to know what I do. Of course I do something weird, something with beer.

If you want to weird up your side dish, make sure to keep something familiar and safe, like sweet potatoes and brown sugar. You can even call them yams if you want, (but in reality they are actually sweet potatoes) but it will be the beer that will sell them to the crowd.

Yum

Beer and Brown Sugar Sweet Potatoes

Yield: 6-8 servings

Ingredients

1 cups heavy cream
¾ cup brown ale
4 medium garnet sweet potatoes (or garnet yams), peeled, thinly sliced
1 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup brown sugar
2 tablespoons all purpose flour
1 teaspoon salt
1 teaspoon black pepper

Instructions

Preheat the oven to 375° F.
Stir together the cream and beer in a bowl or large measuring cup.
Stir together the cinnamon, nutmeg, brown sugar and flour in a separate bowl.
Add the sweet potato slices to a 9-inch cast iron skillet in overlapping concentric circles.
Drizzle with cream mixture, them sprinkle with 1/3 of the brown sugar mixture, sprinkle with salt and pepper.
Repeat with two more layers of potatoes, cream, and brown sugar mixtures making sure to use all ingredients.
Bake for 20 minutes. Remove from oven, press down firmly on the potatoes with a large spatula to submerge the potatoes.
Bake for another 20 minutes, press again.
Bake until the potatoes are fork tender and the liquid has thickened. Allow to cool slightly before serving.

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Salt Roasted Mini Potatoes with Garlic Sage Beer Butter

Salt Roasted Mini Potatoes with Garlic Sage Beer Butter. The most delicious appetizer you can make with just ten minutes prep!

I have a confession to make.

Or possibly more of a reminder.

It occurred to me, when I was posting this on instagram, that if you just stumbled upon this weird life that I decided to curate, that it may appear to you that it’s always looked like this.

To you maybe I’ve always existed in this space, always been given money in exchange for taking photos and writing down words and recipe. So, my friend, I’m here to show you the origins. The beginning of the journey to give you context.

This is the first food photo I ever took. I took it, and posted it on the internet for humans with eyes to actually see:

That’s the place I started. I’m telling you this so that you know that you have a shot. At whatever you want, at the dream you keep ignoring. The girl who took the above photo now gets paid to take photos for real life magazines, if that’s possible, you aren’t too far away from what you want.

I’m probably not more talented than you, or smarter, or more organized (definitely not more organized), my life wasn’t more amenable to a career shift, but I didn’t stop. I worked what was essentially two full-time jobs before I was able to make this one work. I clung to the idea like it was the sole thread to pull me away from a life that made me feel like I was drowning. I didn’t hear “no”, I heard “Someday I’ll wish I’d said yes to you.” I didn’t care if no one responded to my emails, or that I was spending more money than I was making. I didn’t know if it was all futile, I didn’t know if it would ever lead me anywhere. I just kept moving.

There are still days I feel like a fraud. Days I wonder why anyone would actually pay me for this. Days when I feel like the box filled with what I don’t know about photography is far bigger than the one full of what I do know. But I’m still moving, still going forward. Still trying to figure out what’s next. Because, like I said last week, the goal isn’t to be perfect, it’s to be better than yesterday.

Yum

Salt Roasted Mini Potatoes with Garlic Sage Beer Butter

Yield: 4 servings

Salt Roasted Mini Potatoes with Garlic Sage Beer Butter. The most delicious appetizer you can make with just ten minutes prep!

Ingredients

1 (3lbs) box Kosher salt
2 lbs mini potatoes
½ cup salted butter (or unsalted butter plus 1/8 tsp salt)
3 cloves peeled garlic
4 fresh sage leaves, chopped
1 tablespoon malty beer (Oktoberfest, Bock, Belgian)

Instructions

Preheat the oven to 425.
Sprinkle a layer of salt in the bottom of an 8x8 pan. Scrub potatoes, pat dry, and poke a few holes into each, add them to the pan on top of the salt.
Pour the remaining salt over the potatoes until mostly covered.
Roast for 45 minutes or until potatoes are fork tender. Remove from oven, allow to cool slightly. Break the salt pack, remove the potatoes, add to a serving dish.
Add the butter, garlic and sage to a pot over medium heat until the butter has melted, remove from heat, allow to steep for 10 minutes (this can also be done in the microwave).
Add the melted butter, garlic, and sage to a small bender or food processor along with the beer, blend until well combined. Re-heat the butter if it starts to congeal. Serve potatoes along with melted butter.

Notes

*Add more beer, if desired. If the beer butter is too bitter, add honey a teaspoon at a time to counterbalance the bitterness.

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Garlic Parmesan Skillet Beer Potatoes

Garlic Parmesan Skillet Beer Potatoes

“If you do it right, you’ll life several lifetimes before you’re done.” She was 80-years-old, only frail on the outside, and telling me about the life she lived decades ago. One where she was a young activist living in 1960’s San Francisco. That life, she said, was one that still makes her feel vibrant and rebellious even in her compression socks and sensible shoes.

She shows me pictures, her wildly unkempt hair flowing out of the frame. She says that if I do it right, I’ll look back on this moment with the photo in her hand and her words filling her small kitchen and think to myself, “That was a different life.”

That was about 7 years ago, and she was right. She’d served me scalloped potatoes that she’s baked in a skillet and showed me all the age-worn photos that she could find of that past life she once lived. The one that fills her head as she falls asleep.

“You don’t always have to be a good girl, you can rattle the cage sometimes, dear. Sometimes those are the best choices to make.”

She was also right about that. Skillet potatoes remind me of her, and the advice she’d given. Maybe someday when I’m 80 I’ll make some wide-eyed-farm-girl some potatoes and tell her to rattle cages.

Yum

Garlic Parmesan Skillet Beer Potatoes

Yield: 4-6 side dish servings

Ingredients

2-3 large (2lbs) russet potatoes, thinly sliced
3 tablespoons (32g) all-purpose flour
3 cloves garlic, grated with a microplane
1 teaspoon (2g) chopped fresh rosemary
1 teaspoon (6g) salt
1 teaspoon (3g) pepper
1 cup (124g) parmesan cheese, grated with a microplane, divided
¼ cup (58g) wheat beer
3 tablespoons (45mL) heavy cream

Instructions

Preheat the oven to 375.
Add the sliced potatoes to a large bowl. Sprinkle with flour, garlic, rosemary, salt, pepper, and most of the parmesan cheese (reserve ¼ a cup for the top). Toss until well coated.
Layer the potatoes in a circular pattern in a 9-inch cast iron skillet.
Drizzle the potatoes with the beer and the heavy cream. Sprinkle with remaining cheese.
Bake for 28-30 minutes or until the potatoes are fork tender. Heat the broiler, add the skillet under the broiler until the cheese is golden brown, about 5 minutes.
Serve warm.

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Bacon and Beer Bread Stuffing + Craft Beers to Drink on Thanksgiving

Bacon and Beer Bread Stuffing

As biased as I am, I can pretty solidly affirm that beer needs to be your adult beverage of choice for Thanksgiving. The flavors of your fall Holiday table will run around much better with the malt, spices, and carbonation that beer has to offer than any other alcoholic concoction. I have a few tips to get you started as you begin your thanksgiving-beer-offering search.

I know you love hops, but let them rest for today. Choose a malty beer.
Don’t forget the carbonation. It will aid in palate cleansing between courses.
You have enough to do, don’t worry about pairing to each dish. Just pick a beer that plays nice with everything.
Don’t be afraid of a higher ABV, these beers can be the best fit (and please, if you’re driving splurge on an Uber)

A few style suggestions:

Witbier (or white ale): These are the crowd pleaser, the beers that are hard to argue with. They have a low IBU’s (low bitterness), a nice carbonation and flavors of orange peel, coriander and cloves that go well with everything on the Thanksgiving table. Even Grandmas Jell-O salad. A few to seek out: White // Allagash Brewing, White Rascal // Avery, Witte // Ommegang

Belgian Abbey Ales (Belgian Dubbel): These are rich, malty beers with enough hops to keep them from being overly-sweet but not enough to linger. They have rich flavors of dark fruits, caramel, nuts and an active carbonation to help you cleanse the palate between bites. A few to seek out: Abbey Ale // Ommegang, Lost & Found Abbey Ale // The Lost Abbey, Prior 8 // St Bernardus

Seasonal Ales: Most of the time, these are beers that are brewed to feel like the season. With ingredients that are starting to show up in the farmer’s markets and on our tables, making these a great choice to pair with your holiday meal. Just make sure to choose something with low hop bitterness to compliment, rather than compete with, the food you are about the share. A few to seek out: Autumn Maple // The Bruery, Christmas Ale // Schlafly, Sleigh’r // Ninkasi

Yum

Bacon and Beer Bread Stuffing

Yield: 8 servings

Ingredients

For the beer bread:

3 cups flour
2 tsp baking powder
2 tsp baking soda
¼ cup honey
12 ounces beer (summer ale, wheat beer, saison, pilsner)
¼ cup melted butter

For the Stuffing:

½ lbs bacon, chopped
2 tablespoons butter
½ sweet white onion, chopped
1 celery rib, chopped
1 large carrot, chopped
2 teaspoons chopped fresh sage leaves
¼ cup chopped Italian parsley
1/2 teaspoon salt (more if you used unsalted broth)
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon chopped fresh thyme
½ teaspoon salt
3 cups chicken broth
½ cup dried cherries

Instructions

Preheat the oven to 375.
In a large bowl stir together the flour, baking powder, and baking soda.
Pour in the beer and the honey, stir until just combined.
Pour into a loaf pan that has been sprayed with cooking spray. Pour melted butter over the batter.
Bake for 50 minutes or until the top springs back when lightly touched. Allow to cool, remove from pan (this can be done a day in advance).
Cut the bread into cubes. Reduce oven to 350F.
Add the chopped bacon to a pan off heat. Add to medium heat and cook until the bacon is crispy and the fat has rendered (this method of starting bacon in a cold pan and cooking on a lower heat is the most effective way to render fat and crisp the bacon).
Remove the bacon with a slotted spoon, reserving the pan and the bacon grease.
Turn the heat to medium high and add the bread cubes. Cook until the bread is lightly toasted. (If your pan is too small to accommodate, place bread cubes on a baking sheet, drizzle with bacon fat, and bake at 350F until toasted, about 10 minutes).
Add the bread cubes to a 4-quart (or 9x13) baking dish along with the bacon and the dried cherries.
Melt the butter in the pan, add the onion, celery, and carrots, cooking until softened. Add the sage, parsley, thyme, salt, pepper, and garlic powder stirring to combined.
Add the chicken broth, simmering for 3 minutes.
Pour the broth, vegetables and herbs over the bread cubes. Toss gently to combine.
Bake at 350 for 25 minutes. Serve warm.

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Grilled Street Corn with IPA Chipotle Cream + What’s The Deal With Gluten Free Beer?

Grilled Street Corn with IPA Chipotle Cream + What’s The Deal With Gluten Free Beer?

Beer’s main objective is to taste great. To gratify an urge, quell a thirst, satisfy the drinker with a balance of it’s necessary ingredients: water, hops, malt and yeast (and possibly a few not as necessary ingredients). But let’s say the malt was different. The malt wasn’t the malt you’re used to. It wasn’t malted barley, it was a different grain. The results were great, the beer tasted awesome. Would you mind? Would it bother you if water, hops, malt and yeast was STILL water, hops, malt and yeast, but the malt was malted millet instead of malted barley? Would you even notice?

Let’s back up.

Barely is traditionally what’s used to make the malt in beer (for more info about that, read this). It’s the only ingredient necessary to make beer that contains gluten, water, hops and yeast don’t. Barley is a grain, but there are other grains, too. What if a brewer used a different grain to satisfy the malt ingredient? Of course, it’s more complicated than that, but that’s the main premise: use a different grain that doesn’t contain gluten instead. Nothing fake, nothing overly processed, just a different grain (to start with). If the beer still tastes great, does it matter?

Watch the Facebook Live Gluten Free Beer Taste Test

Gluten free beer comes in two main categories:

Gluten Removed/Crafted to Remove Gluten

This beer is made the way a beer is normally made, brewed with barley (which contains gluten). An enzyme is added to break up the gluten protein and destroy it. The beer still contains gluten, but it’s well below the 20 parts per million that the FDA requires to call something “gluten free.” The beer is made with a gluten ingredient, and some gluten may still exist. Some people have a reaction to it, some people don’t. if you have a severe gluten allergy, proceed with caution. These beers are not allowed to put “gluten free” on their label, but instead use “crafted to remove gluten,” “gluten reduced” or “low gluten” instead.

Most popular: Stone Delicious IPA, Omission Pale Ale, Omission IPA, New Belgium Glutiny

Of the gluten removed beer I’ve sampled Stone Delicious IPA, and Omission IPA were my favorite.

Gluten FREE

In the past few years breweries have been cropping up across the country that brew only gluten-free beer. Beer that is artfully crafted with malted grains that don’t contain the gluten proteins. As difficult as it is to make truly great tasting beer, the use of an alternate grain is a new level of difficulty and an interesting section of the market to explore.

If a beer is labeled as gluten-free, it is truly gluten-free. It was brewed with ingredients that do not contain gluten, such as millet, sorghum, corn, rice, or quinoa. A brewery can not label a beer as “gluten-free” if it was brewed with any ingredients than contain gluten.

Ground Breaker Brewing in Portland, Oregon is not only a 100% gluten-free brewery, it also has a gluten free pub attached to the tap-room. Their IPA won a silver medal at GABF last year.

Holiday Brewing in Colorado is new on the scene, opening their completely gluten-free facility in February of 2016. With a growing legion of fans, and an impressive list of beer, this is a brewery to watch.

Glutenberg in Montreal, Canada is a growing presence in the United States. With distribution in more than 15 states and several solid beer styles to choose from, this a brewery worth checking out if the need for gluten free beer arises.

Ghostfish Brewing in Seattle, Washington isn’t just a force to be reckoned with, it’s set the bar higher than any gluten free brewery has before. Sweeping this year’s US Beer Championships with 3 medals, and taking home 2 of the three top medals at last years GABF, this beer isn’t just “good for gluten free,” it’s simply delicious, well crafted beer. As a person without any gluten issues, this is beer I would order if I saw it at a taproom. It’s great beer, made with great, high quality ingredients. My favorites are Grapefruit IPA and Watchstander Stout. Gluten allergies or not, this is beer worth seeking out.

My favorite gluten free beer is Ghostfish Grapefruit IPA, necessitating a gluten free recipe, to be enjoyed alongside your gluten free beer.

Yum

Grilled Street Corn with IPA Chipotle Cream + What’s The Deal With Gluten Free Beer?

Yield: 6 servings

Ingredients

4 tablespoons melted butter
1 teaspoon salt
6 ears of yellow corn, shucked
3/4 cup sour cream
1 or 2 chipotle chilies in adobo
3 tablespoons IPA beer
4 wt ounces (about ½ cup) crumbled cotija cheese
¼ cup chopped cilantro

Instructions

Preheat grill to medium high. Add the corn to a baking sheet.
Drizzle with melted butter, sprinkle with salt.
Grill over medium high heat until grill marks appear on all sides.
In a blender add the sour cream, chipotle chilies (1 for lower heat, 2 for more heat), and IPA beer, blend until smooth. Add additional beer for thinner sauce.
Add the corn to a serving tray, drizzle with sauce, sprinkle liberally with cotija and cilantro. (roll corn to coat in sauce, if desired).

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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

Bacon and Beer Cheese Brussels Sprout Gratin

Bacon and Beer Cheese Brussels Sprout Gratin

I judged a beer competition last year with the primary assignment of the IPA category. A fantastic assignment under normal circumstances but this day, there were some logistical issues.

Pound for pound I was the smallest judge and this was the biggest category, 35 beers in total, all that need to be sampled. But that was just issue one. The biggest hurdle was issue two: I had a co-judge that didn’t know beer. He was a prominent local chef, and clearly knew flavors but wasn’t well versed in what makes, not just an IPA, but a great IPA.

We didn’t agree. He chose a beer that was so terrible that the other judges and I had wondered how they had reached the designation of IPA for this malt bomb. The beers I picked, mostly bold, dry hopped IPA’s, he said tasted “too vegetal.” He needs malt, I need big hop aroma and flavors. We spent an hour crossing off beers that we absolutely could not get behind. He crossed off some of my favorites, I crossed off his. But I fought for Hop Valley’s Citrus Mistress, it seemed like such a great choice. I loved it! It gives me the hops I need and had enough malt to keep him happy. I made him try it again and reconsider. He liked it, a lot. We’ve found it, I though. Two people from very different ends of the IPA flavor spectrum have agreed.

Then, he changed his mind. Maybe it was him not wanting me to win. Maybe he was still resentful that I have given a big fat veto to an “IPA” with only 22 IBU’s. But he crossed it off. I fought harder, tried to get him to see my point of view, but 35 IPA’s rattling my bones muddied my ability to form logical arguments and blocked his ability to hear them. We ended up giving the final award to a different beer. A beer that was good, one that I liked, but one that I didn’t love nearly as much as Citrus Mistress.

So now I buy it when I see it in the bottle shops and whisper a small apology for letting it down at a beer event that really meant nothing more than a stadium full of people having a good time. Maybe next year, Citrus Mistress, maybe next year.

Yum

Bacon and Beer Cheese Brussels Sprout Gratin

Yield: 6 to 8 servings

Ingredients

4 strips thick sliced bacon, chopped
1.5 lbs Brussels sprouts, trimmed and cut in half
½ lbs parmesan, shredded
½ lbs mozzarella cheese, shredded
2 tbs cornstarch
1 ¼ cups IPA beer (I used Citrus Mistress)
½ tsp black pepper
½ tsp salt
¼ tsp mustard powder
2 tbs butter, melted
½ cup bread crumbs

Instructions

Preheat oven to 450
Cook the bacon in a large skillet over medium heat (medium heat will render more fat and crisp the bacon more than high heat). Once the bacon is crisp, remove from pan with a slotted spoon, set aside.
Place the pan back on the burner and turn heat to high. Add the sprouts, cut side down, cooking until browned but not cooked through. Add sprouts to a baking dish, sprinkle with chopped bacon.
In a blender add the parmesan, mozzarella, cornstarch, beer, pepper, salt and mustard powder, blend until smooth.
Pour the cheese mixture over the sprouts.
Toss the bread crumbs with melted butter, spread evenly over the top of the cheese.
Bake, uncovered, until breadcrumbs have browned, about 15 minutes.

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Sriracha Beer Mac N Cheese (15-minutes Stove Top)

Sriracha Beer Mac N Cheese (15-minutes Stove Top)

These photos were taken at the beginning of a power outage that lasted two days.

Luckily, the light from my window was filtering through breaking storm clouds in an eerie but beautiful way that made it possible to shoot the macaroni I’d finish making by candlelight. It also tastes fantastic in the dark, although the gorgeous slightly pink hue of the Sriracha cheese sauce is lost in the low light, it didn’t matter.

I spend the night trying, and repeatedly failing, to keep the fireplace going and the candles lit. Instinctively trying to flip light switches when I’d enter a room. Reminding myself that I no longer have a gas stove, it’s electric, so cooking is not an option. Realizing that I’m much more dependent on the comforts of electricity that I’d like to admit.

It gave me a profound appreciation for things I take for granted, the things we refer to as “little things” are only little when you have them, they turn into a giant beast that has your comfort and convince in a stranglehold when you don’t have them. You realize they are so huge they consume your life and hobble your ability to function in the way you’re accustomed to.

So today, as the lights flickered back on, I’m thankful. I’m grateful for warmth, electricity, and the ability to cook again. Tonight I’ll raise a pint to the fact that I almost never have to go without, and in the grand scheme of the world today that makes me fortunate.

Yum

Sriracha Beer Mac N Cheese

Total Time: 15 minutes

Yield: 6 servings

Ingredients

1 lbs elbow macaroni
2 tbs (30g) unsalted butter
3 tbs (24g) flour
2 tbs (12g) cornstarch
2 cup (480mL) whole milk
1 cup (240g) IPA or Pale Ale
1.5 lbs (681g) white cheddar cheese, shredded
½ tsp (3g) salt
½ tsp (2g) garlic powder
2 tbs (64g) Sriracha red chili sauce

Instructions

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.
Sitr in the salt, garlic powder and Sriracha (add additional to taste).
Add the noodles, stir until well combined, allow the noodles to finish cooking in the sauce, about 3 minutes.
Serve warm.

Notes

If the sauce breaks, use an immersion blender to bring it back to life.

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Chipotle White Ale Cranberry Sauce

Chipotle White Ale Cranberry Sauce

This is a game changer.

It’s the “best cranberry sauce ever” for cranberry sauce people, also for I-don’t-like-that-stuff people, and even for “don’t judge, but I like the phallic looking, ridged, gelatinous, canned version, don’t hate” people.

It’s smokey, spicy, and has a slight hint of beer. A recipe that requires you to open a beer, then “figure out” what you should do with the remaining 1/2 cup.

It’s also a make ahead, one step, one pot, fifteen minute dish that makes holiday prep easy.

We can do this. We can make it through the holidays. Although we may need much more than 1/2 cup beer to helps us get that job done.

Yum

Chipotle White Ale Cranberry Sauce

Yield: 6-8 servings

Ingredients

12 wt oz fresh cranberries
1 cup white ale*
1 cup sugar
1 medium sized chipotle chili in adobo, minced
1 tbs adobo sauce
pinch salt

Instructions

Add all ingredients to a pot, bring to a low boil.
Boil, stirring frequently, until thickened, about fifteen minutes.
Serve immediately or store in an airtight container in the fridge until ready to serve.
Can be made three days in advance.

Notes

*Use a white ale, Belgian ale, Hefeweizen, or craft cider

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Sriracha Honey Beer Brussels Sprouts

Beer Is For Everyone: A Party Theme

Summer is rapidly hurling towards Fall, and your barefoot in the backyard days are numbered, it’s time to actually host a party instead of just saying, “we should” until the moment passes. It’s that moment. The one that you usually let get away from you, and then wonder why.

Here’s how you do it, step by step:

1. Invite people. This is the first step because it forces you to take the rest, you’re locked in. Plus it only takes a second (unless you’re like me and you prefer to hand-make invites. Which would make you a crazy person, and you’re not. Be grateful.) Choose a mix of people, and don’t let the “doesn’t drink beer” designation deter you from inviting anyone. They will like something, and it will surprise them.

2. Beer selection. You want a huge variety of beer, not just the beer you like. Go to a large bottle shop, the bigger the better, the selection will be the best and the knowledge of the sales people will likely be the most broad. Hit several major categories, and a few out of the box beers, like this: a wet hopped IPA, a double IPA, a balanced pale ale, a cream ale, a saison, a wheat beer, a brown ale, a porter, Belgian dubbel, sour beer, a fruit beer (like one brewed with peaches—perfect for summer), a spicy beer, a smoked beer and a craft cider. Sounds like a lot, but a bomber of each beer will give everyone a taste, just enough to know if they want more. Try to get 2 bombers (22 ounce, large bottle)of beers per person. Err on the side of more, you can always keep what you don’t open.

3. Glassware. There are often things we do that are just to wallow in our own craft-beer-geek-infatuations, this isn’t one of them. Glassware makes a huge difference. Have you ever drank wine out of a coffee mug? That’s the difference between proper glassware and a shaker pint. For a beer tasting, get half pint glasses, perfect for sampling. I use these ones.

4. Food. It’s important. It’s a way to balance the flavors and explore pairings. More importantly, eating is essential when drinking as a way to stay on the controlled end of the drunk/sober spectrum. You want to serve a few things that pair well with a variety of beers and that can sit at room temperate for a while. A few to consider: Porter Caramelized Onion Flatbreads with Smoked Gouda and Roasted Tomatoes, Goat Cheese Crostini with Beer Pickled Jalapenos and Mangos, Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce, Grilled BBQ Beer Chicken and Apricot Flatbreads, Beer and Bacon Dip.

5. Judge away. Save all those judgmental thoughts that you want to pour inappropriately onto your Facebook friends and strangers at the market, for beer. It’s ok to judge beer, just reserve your feelings until after you’ve tasted it. Here are beer-judge rules for people new to beer: before tasting you can only state facts not opinions (it’s dark, it smells like fruit, it’s more carbonated that the other beers), once you’ve tasted it state three observations, decide if it makes you want more even if you don’t know why. Let your guests decide what they like best, and what they like least, even if they can’t explain why.

Now you’re ready to throw a craft beer party, and prove that beer really is for everyone.

Yum

Sriracha Honey Beer Brussels Sprouts

Total Time: 15 minutes

Yield: 4 side dish portions

Ingredients

2 tbs honey
1 tbs sririacha
½ tsp salt
½ tsp pepper
2 tbs olive oil
1 lbs Brussels sprouts, trimmed and cut in half
1/3 cup wheat beer

Instructions

In a small bowl stir together the honey, sriracha, salt, and pepper, set aside.
Heat olive oil in a cast iron skillet, add the Brussels sprouts, cut side down. Cook until just starting to brown.
Lower heat to medium low, drizzle with sriracha mixture, then pour the beer over. Simmer until sprouts are fork tender and beer has cooked off, about 8 minutes.

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Roasted Herb Beer Mustard Potato Salad

Roasted Herb Beer Mustard Potato Salad

It’s easy to complicate what’s supposed to be simple. Add unnecessary steps, feel the need to suffer on behalf of the task, take things a little further than needed. Potato salad, the quintessential summer side dish needs a simple touch. I roast the potatoes, the process adds a nice flavor, a creamy center and a bit of a crunchy texture that you can’t get from boiling. I keep the dressing simple and mayo-free, I use good mustard with whole seeds still in tact, and the beauty of fresh herbs.

Maybe because mustard pair so much more seamlessly with a great IPA or summer ale, or maybe because it sits at room temperature without concern longer, or maybe because mayo makes me gag, but I always favor the simple acidic tang of a german potato salad to the American version that is so often scooped out of a grocery store plastic tub.

This is perfect with beer, perfect for summer, and perfect with a grilled entrée. Look for a wet hopped IPA for some beautiful hop flavors at the end.

Roasted Herb Beer Mustard Potato Salad

Ingredients

2 lbs red potatoes, cut into cubes
6 tbs olive oil, divided
salt and pepper
¼ cup whole grain Dijon mustard
¼ cup IPA beer
1 tsp garlic powder
¼ tsp smoked paprika
3 tbs fresh chopped chives
2 tsp chopped fresh oregano

Directions

Preheat the oven to 425.
Spray a cooking sheet with cooking spray.
Add the potatoes to the sheet, drizzle with 3 tablespoons olive oil, sprinkle with salt and pepper. Toss to coat.
Cook for 15 to 20 minutes or until fork tender. Remove from oven, allow to cool.
In a blender or small food processor add the mustard, 3 tablespoons olive oil, beer, smoked paprika, and garlic powder, blend for about 30 seconds. Add the chives and oregano, pulse one or twice to combine. Salt and pepper to taste.
Add the potatoes to a large bowl, drizzle with dressing, toss to coat. Serve warm.

http://thebeeroness.com/2015/04/17/roasted-herb-beer-mustard-potato-salad/

Beer Brat Cheese Dip

Beer Brat Cheese Dip

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

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

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

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

Beer Brat Cheese Dip

Ingredients

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

Directions

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

http://thebeeroness.com/2015/03/09/beer-brat-cheese-dip/

IPA Pickles and Pickled Sweet Peppers

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

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

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

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

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

Yum

IPA Pickles and Pickled Sweet Peppers

Ingredients

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

Instructions

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

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http://thebeeroness.com/2015/03/02/ipa-pickles-and-pickled-sweet-peppers/

Drunken Winter Farro Blood Orange Salad with Stout Balsamic Glaze

Drunken Winter Farro Blood Orange Salad with Stout Balsamic Glaze

Winter citrus is like a promise. A reminder that spring is almost here. It’s not the standard beige winter produce, it’s bright and bold and completely unlike anything else that grows this time of year. For the few weeks that blood oranges gift us with their presence, I can’t stop buying them. I slice open the orange rinds to expose the deep ruby flesh, squeeze until I get every last drop of the juice that tastes like a collaboration between a raspberry and a naval orange. The color always gets it. It’s gorgeous, deep and stunning. I always make cocktails, like this one. I always figure out how to bake a blood orange dessert, and I eat it raw, my teeth pulling the segments free from the white pith. Every drop of juice that’s left I save in ice cube trays. For later, when the winter has passed and the rest of the world has moved on to peaches and apricots.

Drunken Winter Farro Blood Orange Salad with Stout Balsamic Glaze

Ingredients

For the Salad:

1 cup farro
12 ounces wheat beer
1 cup water
pinch salt
4 cups baby arugula
2 blood oranges, peeled and cut into segments
2 w oz goat cheese, crumbled
½ cup candied pecans

For the Dressing:

1 cup balsamic vinegar
3 tablespoons honey
½ cup stout beer

Directions

Add the farro, beer, water and salt to a pot over high heat, bring to a boil. Reduce heat to medium-low to maintain a low simmer. Add the lid at a vent. Allow to simmer for 20 minutes or until cooked but still chewy. Drain off any remaining liquid. Allow to cool.
In a pot over medium heat add the balsamic, honey and stout beer, simmer until reduced to a syrup, stirring occasionally, about 15 minutes.
In a large bowl add the arugula, blood orange segments, goat cheese, pecans and cooled farro, toss to combine.
Drizzle with glaze just prior to serving.

http://thebeeroness.com/2015/01/30/drunken-winter-farro-blood-orange-salad-stout-balsamic-glaze/

Fried Buttermilk Beer Chicken Salad with Sriracha Honey Vinaigrette

If there is one type of book that I will always want in the print version, it’s a cookbook. I want to feel the pages, make my own notes, and someday pass it down to future generations. It becomes a conversation between decades, an engagement among generations, that connects people in a way that nothing other than food has the ability to do.

Maybe it’s the end of a brutal year that was illuminated by the writing of my second book, a lifeline to stability, that makes me want to defend the print cookbook. Maybe it’s the ghosts of the past that seem to haunt the holidays. Maybe it was a small moment over the weekend while standing in the middle of a book store in Portland and finding a note card written 50 years ago wedged in the middle of a antique Sunday Suppers cookbook. It doesn’t matter, I have an analog soul, I like things that I feel with my hands. I love the smell of old books. As much as I love innovation and the sexiness of new technology, my heart will always belong to what I can pass down, or what I can receive from those who have gone before me. Like old cookbooks and fried chicken recipes. Somethings are just made to be shared.

Fried Buttermilk Beer Chicken Salad with Sriracha Honey Vinaigrette

Yield: 4 servings

Ingredients

For the Chicken:

4 boneless skinless chicken thighs
1 tbs kosher salt
½ sweet white onion, sliced
¾ cups buttermilk
6 ounces pale ale
2 tsp sriracha
2 cups flour
2 tbs brown sugar
2 tsp chili powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
½ tsp cayenne pepper
canola or peanut oil for frying

For the Salad:

2 heads red leaf lettuce, chopped
1 large avocado, diced
½ cup pomegranate seeds
8 wt oz Burrata Cheese (or goat cheese)

Sriracha Honey Vinaigrette

¼ cup honey
1 tsp sriracha
2 tsp apple cider vinegar
3 tbs olive oil

Directions

Arrange the chicken in an even layer in a large baking pan.
Sprinkle evenly with kosher salt, top with sliced onions.
In a small bowl whisk together the buttermilk, beer and sriracha, pour evenly over the chicken, cover and refrigerate for 8 to 24 hours.
In a medium sized bowl stir together the flour, brown sugar, chili powder, onion powder, salt, pepper, and cayenne.
One at a time remove the chicken pieces, dredge in the flour mixture then gently re-dip in the buttermilk/beer marinade and recoat with the flour mixture (double coating of the flour mixture will give you a crispier chicken), set on a wire rack that has been set over a baking sheet.
Allow the coated chicken to sit at room temperature for 10 to 15 minutes.
Preheat oven to 200.
Add the oil to a large pot until about 6 inches deep, heat to 350 degrees using a cooking thermometer clipped to the pan, adjust heat to maintain that temperature.
Working in batches fry the chicken until golden brown and cooked through (between 4 and 8 minutes each, depending on the thickness of the chicken)
Once each piece is done, place on a wire rack over a baking sheet in the oven to keep warm. Slice the chicken.
In a small bowl whisk together the honey, sriracha and vinegar. While whisking vigorously, slowly add the olive oil until well combined.
Add chopped lettuce, pomegranates, and avocado to a large bowl, toss to combine.
Top with burrata cheese and sliced fried chicken, drizzle with dressing.

http://thebeeroness.com/2014/12/24/fried-buttermilk-beer-chicken-salad-sriracha-honey-vinaigrette/

How to Make Flaky Biscuits & Sour Cream Cheddar Beer Biscuits Recipe

How to Make Flaky Biscuits, step by step with photos, & Sour Cream Cheddar Beer Biscuits

Biscuits, the glorious tender flaky beast that they are become the subject of massive levels of debate for something with so few ingredients. Ask a Southern grandma what she thinks and she’ll tell you you’re doing it wrong, no matter what you’re doing. Everyone has an opinion and everyone has a recipe. Lard, butter, oil, buttermilk, beer, water, White Lily flour, whole wheat flour, the ingredients vary from recipe to recipe, but one technique always gives me those gorgeous flaky layers that rival that anxiety provoking poppin’ fresh tube of my youth. This brilliant idea came from the geniuses at America’s Test Kitchen, and no offense to your grandma, but these guys know their shit.

Step one:

Dough on a lightly floured surface. Try to work with the dough as little as possible or it becomes tough.

Step two:

Roll out into a rectangle about 3/4 inch thick. Again, use as few strokes as possible.

Step three:

Here’s where the magic begins. Fold it into thirds, like a brochure or a letter about to go into an envelope.

Step four:

Roll back into a rectangle, using as few strokes as possible.

Step five:

Repeat the magic. Fold into thirds again.

Step six:

Roll it out again, then turn it over so that the “seam” side is down. You can also turn it over before rolling it out.

Step seven:

Using a 3 inch biscuit cutter, cut out rounds. DO NOT TWIST. You’ll want to,that sucker is begging for a good turn, but resist the urge. Twisting the biscuit cutter will seal the layers and prevent the biscuit from rising as much as it should.

Step eight:

Now you’re ready to bake according to recipe directions. If you’re following my recipe, that’s some melted butter, coarse salt and enjoying the “leftover” beer that didn’t make it into the biscuit dough. You poor thing.

Sour Cream Cheddar Beer Biscuits

Ingredients

3 1/2 cup all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp sugar
8 tbs unsalted cold butter, cut into cubes
1/2 cup sour cream
2/3 cup pale ale or wheat beer
½ cup shredded cheddar cheese
3 tbs chopped green onions
2 tbs melted butter
¼ tsp course sea salt

Directions

Preheat oven to 400.
In a processor add flour, baking powder, baking soda, salt, and sugar.
Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
Add the sour cream, cheese, green onions and beer. Mix with a fork until just combined.
Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 3/4 inch in thickness, using as few strokes as possible.
Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
Using a biscuit cutter cut out 12 biscuits. Place in a baking pan that has been sprayed with cooking spray.
Brush biscuits with melted butter, sprinkle salt.
Bake at 400 for 12 to 15 minutes or until the tops are golden brown.

http://thebeeroness.com/2014/12/19/make-flaky-biscuits-sour-cream-cheddar-beer-biscuits/

Pumpkin Ale Farro Roasted Asparagus Pomegranate and Goat Cheese Salad

Pumpkin Ale Farro Roasted Asparagus Pomegranate and Goat Cheese Salad

Somehow I ended up being the girl who brought salad to Thanksgiving. Not my usual holiday offering. Spending the holidays in an unfamiliar city and not being the host for the first time in forever drove me to beer up a salad. Maybe it’s caused by the stir-crazy-work-from-home madness that’s set in, a fall that’s actually cold, or the life I’m living that looks almost nothing like it did a year ago, but beer in a salad made everything seem right. I needed a little familiarity in my world, and all of my favorite salads contain pomegranate seeds and goat cheese. You can even forget the fact that this salad is red, green, gold and white, making it more festive than it should be allowed to be for a holiday salad. This is a season for indulgences: barrel aged beers, cakes, fudge, cookies, and pie. With all of these perfectly fantastic holiday foods, I give you a salad. But rest assured it’s a damn good salad, and with beer infused grains, it definitely made the naughty list.

Pumpkin Ale Farro Roasted Asparagus Pomegranate and Goat Cheese Salad

Ingredients

1 cup whole farro
12 ounces pumpkin ale
½ cup chicken broth
1 lbs asparagus, tripped and chopped into 1 inch sections
2 tbs olive oil
1 tsp salt
1tsp pepper
½ cup pomegranate seeds
1 cup baby arugula
3 wt oz goat cheese

Directions

Add the farro, beer, and broth to a pot over medium high heat. Bring to a low simmer. Simmer until farro is tender but not mushy, about 20 minutes. Drain off any remaining liquid.
Preheat oven to 400.
Add the asparagus to a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, toss to coat.
Roast asparagus at 400 until fork tender, about 8-10 minutes (less for thin asparagus, you still want some firmness, it’s best to under cook rather than overcook).
Add the farro, asparagus, remaining ingredients to a bowl, toss to combine. Serve at room temperature.

http://thebeeroness.com/2014/12/01/pumpkin-ale-farro-roasted-asparagus-pomegranate-goat-cheese-salad/