Mac and Beer Cheese Brats with Beer Caramelized Onions

I just use it as an excuse.

The truth is, I only use the cultural intrigue over Oktoberfest as an excuse to do things like this. Because in any reasonable persons mind, this is a bit too far. One too many. Coco Chanel is telling me to take something off before I leave the house with these things. In a way, I did. I wanted to add crumbled bacon to the top. And jalapeños, although I’ll even admit that would be one too many. Just a bit too far, pushed too far over the edge for enjoyment.

In reality, there are two ways to look at these: extreme and ridiculous displays of overt glutton lust, OR as a concerted effort in indulgence moderation. I’ll choose the later. And I’ll choose a beer, and I may choose to have two.

Want more? Join me on Instagram

Yum

Mac and Beer Cheese Brats with Beer Caramelized Onions

Yield: 6 servings

Ingredients

2 tablespoons butter
1 sweet white onion, sliced
1 tablespoon brown sugar
1 cup beer (Belgian ale, pale ale, red ale)
6 raw bratwurst
12 ounces beer (pilsner, pale ale, or wheat beer)
6 buns, split
2 cups Mac n Cheese (recipe link below)

Instructions

In a pot over medium heat melt the butter (not too hot or the onions will burn before they caramelize).
Add the onions, cooking until they soften, about 5 minutes. Stir in the brown sugar.
Pour in the beer and allow to cook until the onions are dark brown and the beer is mostly gone, about 45 minutes to one hour. Remove from heat, set aside.
Add the brats to a cast iron skillet over medium heat. Add the beer, bringing to a low simmer. Cook over medium heat until the brats are cooked through, about 8 minutes. Remove from heat.
Add the brats to a pre-heated grill or grill pan until grill marks appear, about 3 minutes per side.
Add the brats to the buns, top with caramelized onions and mac n cheese. Serve immediately.
*if making in advance, store all elements separately. Re-heat and assemble right before serving.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

http://thebeeroness.com/2016/09/13/mac-beer-cheese-brats-beer-caramelized-onions/

Stove Top Sriracha Beer Mac N Cheese Recipe

Beer Brat Carbonara Pasta: An Oktoberfest Recipe

Although it seems like most of America sees Oktoberfest as The Festival of Barely Contained Breasts And Bad Beer In October, it really isn’t meant to be any of those things. Oktoberfest began more than 200 years ago as a wedding celebration, it’s morphed into a celebration of local food and drink.

In Germany, they take that local notion seriously. Only beer brewed within the Munich city limits is allowed to be served at the festivities, and last year nearly 7 million liters were served up. Which may explain why 37 kids were reported missing, as well as a live rabbit, during last years event (all children and furry creatures were found safe and sound).

The authentic Oktoberfest festivities take place in Munich Germany, starting around mid-September and ending the first Sunday in October, making this year’s event well underway. To celebrate in my own house, far, far from the Bavarian epicenter of the German Beer Lovers Fest, I made a hearty pasta, full of beer brats and brown ale.

The bratwurst began as a peasants dish, using all the scraps left over once the more expensive cuts were taken, which makes it a perfect addition to carbonara pasta, which has its own humble beginnings on a peasants table in Europe.

To sum it up, my friends, celebrate in an authentic fashion: strap on some lederhosen, drink local beer, cook some sausages in beer, but just don’t forget where you put your kids or woodland creatures.

O’zapft is!

Beer Brat Carbonara Pasta

Ingredients

5 ounces gaunciale or 6 strips thick sliced bacon
1 sweet white onion, sliced into rings
1 tbs olive oil, plus 2 tbs, divided
6 bratwurst (raw)
12 ounces brown ale
1 lb spaghetti
2 Roma tomatoes, chopped
1 cup fresh grated Pecornio or Parmigiano-Reggiano
½ tsp sea salt
1 tsp fresh cracked black pepper
4 large eggs

Directions

In a large pot over medium high heat, cook the gaunciale (or bacon). Remove from pan, chop. Pour off about half the pork fat, leaving about 2 tbs still in the pan. Add 1 tbs olive oil and onions, cook over medium heat until the onions start to caramelize, about 8-10 minutes. Remove onions from pan, set aside.
Increase heat to medium high, add the bratwurst, cooking until browned on both sides. Add the beer and reduce heat to medium low, simmering until the bratwurst are cooked through, 10-12 minutes. Slice into rings.
While the bratwurst are cooking, cook the spaghetti in lightly salted boiling water until al dente, drain and return to pot.
Add sliced brats, chopped gauncaile (or bacon), caramelized onions, tomatoes, cheese, salt, pepper and remaining 2 tbs olive oil to the spaghetti, toss to combine.
One at a time poach the eggs in simmering water until the whites have set but the yolks are still runny.
Divide the pasta between 4 bowls, top with poached eggs. Serve immediately.

http://thebeeroness.com/2013/09/24/beer-brat-carbonara-pasta-oktoberfest-recipe/

Stout Braised Pulled Pork Chili

If you want to watch a culinary sports crowd get rilled up, ask what the “right way to make chili” really is. Just meat? Beans? No beans? Pork, vegetables, beef? Tomatoes? Because if you do it “wrong” you might was well be at Morton’s and ask for ketchup with your steak. Or waltz yourself in the kitchen of a southern Grandma and boss her biscuit making ways around: you might get yourself punched.

I happen to be a bit more of a wandering chili Gypsy, the only requirement that I see necessary is a kick of heat. Some days I want beans, some days I want to pack it full of pork, chipotle stout, hold the beans and top it with pork rinds.

Regardless of your “right” way to make chili, I hope your take away from this recipe is that the braising liquid, what is left after a pork shoulder simmers in beer for 4 hours, is the perfect liquid to use in chili. It’s packed with flavor, beer, broth, spices, and meaty goodness. Don’t wash it down the drain, strain it and save it for making soup and chili. Even freezing it if you have to.

It’s like a free secret ingredient, even if you still have to fight with your brother in law about why you want to add beans.

Stout Braised Pulled Pork Chili

Ingredients

For the Pork

1 tbs brown sugar
1 tbs salt
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp cayenne pepper
2.5-3 lb pork butt (pork shoulder)
2 tbs olive oil
24 ounces stout beer (or porter)
2 cups beef stock

For the Chili

2 tbs olive oil
1/2 red onion, diced
1 red pepper, diced
4 cloves garlic, minced
1 (14.5 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can red kidney beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
3-4 chipotle peppers in adobo, minced
2 tsp adobo sauce from chipotle can

Garnish:

1 cup sharp cheddar, shredded
½ cup cilantro, chopped
½ cup red onion, chopped
1 large tomato, chopped

Directions

In a small bowl stir together the brown sugar, salt, onion powder, garlic powder, smoked paprika, and cayenne pepper.
Sprinkle pork on all sides with spice mixture.
Heat the olive oil in a large Dutch oven until hot but not smoking. Sear pork on all sides until browned.
Pour the beer and beef stock over the pork.. Reduce heat to a low simmer. Add a lid at a vent and allow to cook until pork is very tender and shreds easily, about 4 hours. Remove from the pot, shred using two forks, return to the pot and allow to simmer for 5-10 minutes. Remove meat from the pot with a slotted spoon to drain off excess moisture (reserve braising liquid).
In a separate pot heat 2 tbs olive oil, cook the onions and red pepper until soft, about 4 minutes. Stir in the garlic. Add 1 ½ cups of the pork braising liquid, black beans, kidney beans, tomatoes, chipotle pepper and adobo sauce. Simmer for 20 minutes.
Serve topped with cheddar, cilantro, red onion, tomatoes and pulled pork.

http://thebeeroness.com/2013/09/19/stout-braised-pulled-pork-chili/

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

If you follow me on twitter, you may have seen my announcement that I shot a TV show for Lifetime back in January. The premise of the show was to take people with interesting ideas for food products and develop those ideas into product lines that end up on grocery store shelves. There is a hole in the market when it comes to beer infused foods. Clearly this is something that people want that currently isn’t being offered on a large scale. The show airs June 22nd on Lifetime, my episode airs on August 22nd at 10:30pm on Lifetime, you’ll have to watch to see how it all turns out for me. Beyond my story, the show was well cast with incredible people, all with stories to tell and passion for what they make.

These biscuits, which would be a fantastic addition to a beer infused food line, are the best biscuits I’ve made so far. The technique creates these beautifully flakey layers, the beer lightly leavens the dough, leaving behind soft notes of beer on the finish. For both the sauce and the biscuits I used Mischief from The Bruery.

There are two types of breweries that I respect, those that offer accessible beer that’s consistent and well done. Solid beer that can be held up as excellent examples of their represented styles. The Bruery is the other type. They aren’t afraid to break a few rules, they make that clear with the spelling of their name. There is nothing traditional about the beer that comes out of this place, it’s innovative, experimental and exciting. It’s a place that you take a true beer lover, not someones who “like some beer, sometimes.” It’s not among the beer I recommend for those who want an easy introduction to craft beer, it’s beer for beer lovers. It’s were you go when you want to see the limits of beer being challenged.

To be honest, I don’t always fall in love with what The Bruery makes, but I’m always intrigued, I always want to try what they’ve come up with because it’s clear how thoughtfully made every batch is. Mischief is one of my favorites. It’s beautifully well rounded with notes of bread, yeast, citrus, grass, with a bit of spice and apricot. It also comes in a bottle that’s a perfect fit for a champagne recorker which comes in handy when you want to open a large 750ML bottle in the morning to make biscuits and want to save the rest for later in the day. It also well distributed, I’ve even heard rumors of it making it past the Booze Guards to the North to earn spots on shelves in Canada.

Another amazing Bruery creation is Black Tuesday, available in October. If you’re near Orange County in late October, it’s worth a drive to the tasting room just for that beer.

If you can’t get your hands on Mischief (although you should try, it’s a great beer) looks for a hoppy Belgian ale or Hefeweizen for this recipe.

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

Ingredients

For the Strawberry Sauce:

2 cups sliced strawberries
1 cup sugar
1 cup Belgian ale (or hoppy wheat beer)

For the biscuits:

3 1/2 cup all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
8 tbs butter, cut into cubes
1 tbs honey, plus 2 tbs (divided)
1/2 cup whole milk
2/3 cup Belgian ale (or hoppy wheat beer)
¼ tsp course sea salt

Directions

To make the strawberry sauce:

Add the strawberries, sugar and beer to a saucepan over medium high heat.
Allow to simmer, stirring occasionally, until reduced and thickened, about 20 minutes.
Add to a food processor or blender, blend until smooth.

To Make the Biscuits:

Preheat oven to 425.
In a processor add flour, baking powder, baking soda, and salt.
Pulse to combine. Add the butter and 1 tbs honey, process until well combined. Add to a large bowl.
Add the milk 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 1 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 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
Add the remaining 2 tbs honey to a microwave safe dish. Microwave for about 15 seconds or until thinned.
Brush biscuits with honey and sprinkle with salt.
Bake at 425 for 10 to 12 minutes or until the tops are golden brown.
Serve warm with strawberry sauce

http://thebeeroness.com/2013/07/17/honey-beer-biscuits-with-strawberry-belgian-ale-sauce/

Beer Brined Roasted Cornish Game Hens with Orange Chili Sauce

I’ve started to think about dishes that have made an impact on me over the years, a salt roasted whole fish I ate in italy, curried soup I had in New York, even pancakes from my Grandfather. I didn’t grow up in a culinary family, I grew up in a defrost-and-feed family and decided I wanted to figure out this cooking thing when I was in High School. I met a guy who was older than me, SO old, in fact, that he had his own apartment. I wanted to impress him, so I offered to cook him dinner. Newly licensed, I drove to the grocery store all by myself for the first time. I had planned to buy steak and try to figure that out, but a combination of seeing these tiny chickens and realizing how expensive good steak was made the decision easy. Two “tiny chickens” were only $4, and I peeled the price tag off so that he wouldn’t know how cheap I was.

I just rubbed them with butter (probably margarine, to be honest) and salt and pepper, and cooked them until I thought they were done. They turned out amazing, I think I was more impressed than he was. It was my first official Kitchen Win, Roasted Cornish Game Hens at 16 years old, in the kitchen of a crappy post war era apartment off George Washington Way.

I haven’t made them since (until now), and I can’t even tell you why. I make roast chicken all the time, and this is just as easy, and if you are having a dinner party, it’s really impressive, everyone gets their own tiny chicken. You don’t even have to tell them how cheap they are.

A beer brine is incredible, the combination of the subtle flavors and the meat tenderizing properties of beer give you a fantastic final product. I usually use brown ale, I love the notes of molasses and nuts that are easy to find in brown ales. I remembered Brother Thelonious from North Coast, a strong, dark, Belgian Style Abbey Ale . The notes of nuts, fruit, malt, brown sugar and cherries, along with a relatively high ABV of 9.3%, it was exactly what I was looking for. North Coast is a stellar brewery out of Northern California, that has brought us such hits as Old Rasputin and PranQster. North Coast has been preaching the craft beer gospel for 25 years, producing beer that is diverse and on point, you’ll never hear anything but praise out of me for North Coast.

Another reason to enjoy the Brother Thelonious is that a portion of the proceeds go to support the Thelonious Monk Institute of Jazz, It’s a beer with a mission.

The sauce can be made with what you have “leftover” from the beer brine, but let’s be honest, it probably won’t last that long. You can also use a lighter wheat beer, or a pale ale. Just a warning, alcohol intensifies heat so the higher ABV you use, the higher the heat level will be. Removing the seeds from the pepper gives you a greater control over the sauces final heat level. Most of the heat of a pepper is found in the seeds, with almost no flavor.The flesh of the pepper still has significant heat, but also contains the flavor of the pepper. If you are worried about the heat not being high enough, reserve some of the seeds and add them into the sauce as needed.

Beer Brined Roasted Cornish Game Hens with Orange Chili Sauce

Yield: Yield: 2 servings

Ingredients

For the chicken:

12 ounces Belgian ale, wheat beer, or brown ale
¼ cup kosher salt
2 tbs white sugar
1 tbs whole cloves
2 cups ice
2 Cornish game hens (1.75 to 2 lbs each)
1 large lemon
2 tbs melted butter
½ tsp salt
½ tsp pepper

For the sauce:

1 habanero chili
2 cara cara oranges, juiced (about 1 cup)
1 tbs corn starch
1 tbs white sugar
¼ cup wheat beer
1 tbs white vinegar
1 tbs red chili flakes

Directions

In a pot over medium high heat, add the wheat beer, salt, sugar and cloves. Cook, stirring frequently, until the sugar and salt have dissolved, remove from heat. Add the ice, stir until dissolved.
Rinse the game hens inside and out, place together in a large bowl. Pour the brine over the hens, refrigerate for 6 to 12 hours.
Preheat oven to 425.
Remove hens from brine, rinse thoroughly and pat dry.
Place in a roasting rack of a roasting pan or on a wire rack on a rimmed baking sheet. Cut lemon into quarters. Place one quarter into each hen, place the remaining two in the roasting pan beneath the hens.
In a small bowl combine melted butter, salt and pepper.
Brush the hens liberally with the butter mixture.
Roast at 425 for 45 minutes or until the internal temperature reaches 165.
While the hens are roasting, make the sauce. Using gloves remove the seeds from the habanero, discard seeds and stem, chop remaining pepper.
Add habanero, orange juice, cornstarch and white sugar to a saucepan over high heat, whisk frequently until mixture has thickened. Remove from heat, add beer and vinegar, bring to a boil just until re-thickened, stir in about half (1-2 tsp) of the 1 tbs chili flakes. Taste sauce, add additional red chili flakes for a higher level of heat.
Serve the orange chili sauce in small sauce dishes along side the hens for dipping.

Notes

This recipe makes an abundance of sauce, enough for 4 to 6 servings. If you make more Game Hens, you won't need to double the sauce unless you make 8 or more servings. If you are worried about the heat not being high enough, reserve some of the seeds and add them into the sauce as needed.

http://thebeeroness.com/2013/05/08/beer-brined-roasted-cornish-game-hens-with-orange-chili-sauce/

Hefeweizen Honey Rolls

I have wandered into a complete obsession with making bread. It started slowly, and really, rather timidly. When I first started, I was afraid of yeast, and a wee bit convinced that it hated me.

I threw several mounds of fail dough in the trash after it refused to rise. I learned a few things long the way that I am more than happy to share with you and save you from the “What the EFF is wrong with this damn bread!” frustrations that I suffered.

First, check the expiration date. Yeast expires in a biblical sense, it actually dies. Yeast is a bit of a living beast, and once it reaches it’s expiration date, don’t even think about it. It’s not like that bottle of Ibuprofen in your cabinet that expired last year but is probably still going to cure your headache. If the yeast has been in your cabinet a while, throw it out.

Salt kills yeast too. Don’t let inactive yeast come in contact with salt. I learned this the hard way when adding salt to the cream before microwaving it.

Yeast will rise between 40 and 120 degrees. Any higher than 120 and it will be killed by the heat (unless you use rapid-rise which will work until about 130), stay away from the high end of the scale in case your thermometer is a bit off. If the yeast is colder than around 90, it will take a long time to rise. At 40 degrees, it will still rise, but it will take days. 110 seems to be a bit of a sweet spot, but I live in LA, and even when the East Coast is being ravaged by Frankenstrom, it was still 85 degrees yesterday. Bread rises faster when it’s warm, slower when it’s cold. Yeast types are not interchangeable without major recipe modifications. Use the yeast the recipe calls for.

Dry milk powder is a bit of a secret weapon when it comes to bread making. I discovered this in the Secret Ingredient section of King Arthur Flour, it may be to blame for my bread making fixation. Your bread will be softer, taller and more tender. Buy a bag just to keep on hand for Thanksgiving and Christmas rolls, because if you are going to all of the trouble to make homemade rolls, you should really pull out all the tricks in your bag.

Beer. Of course, the beer. Bread is my favorite thing to make with beer. Even if you aren’t a beer kind of girl, it gives your bread a lighter, slightly more leavened quality that makes it a perfect baking liquid. And because it’s bread, a wheat beer is a natural choice.

Hefeweizen Honey Rolls

Ingredients

1/2 cup heavy cream
1 envelope dry active yeast
5 cups bread flour
1/4 cup dry milk powder
1/4 tsp salt
2/3 cup wheat beer, room temperature
3 eggs
1/4 cup honey
4 tbs unsalted butter, softened to room temp

To Brush On Top:

4 tbs melted butter
1 tsp honey
1/2 tsp coarse salt

Makes 16 rolls

Directions

Add the cream to a microwave safe dish. Heat for 20 seconds, test temperature and repeat until cream is about 110 degrees. Add the yeast, set aside until foamy, about 5 minutes. If the yeast does not foam, it isn't good. Discard it and try again.
In the bowl of a stand mixer add the flour, salt and dry milk powder, mix until well combined.
Add the cream and the beer, mix until combined. It will look dry and shaggy.
Add the eggs, one at a time, mixing between additions.
Add the honey and butter and allow to mix until the dough forms a smooth and shiny ball that isn't sticky, about 8-10 minutes.
Coat the inside of large bowl with oil. Form the dough into a ball and add to prepared bowl. Cover the bowl tightly with plastic wrap and allow to rise in a warm room until doubled in size. This will take between 1 and 2 hours depending on the temperature of the room.
Punch the dough down, and knead lightly for about 1 minute.
Cut the dough in half, then cut each half in half. You will now have 4 equal size pieces. Cut each piece in half to create 8 equal sized pieces. Cut each of those in half to give you 16.
Roll each piece of dough into balls, place into a baking dish with a bit of space between each roll (you might need two baking pans to accommodate 16 rolls).
Cover and allow to rise until about doubled in size.
Heat oven to 400 degrees.
Combine the melted butter and honey. Brush the top of the rolls with honey butter mixture, sprinkle with salt.
Bake at 400 for 12-15 minutes until golden brown.

http://thebeeroness.com/2012/10/30/hefeweizen-honey-rolls/

Sweet Potato Beer Biscuits With Maple Sage Butter

I didn’t grow up eating Sweet potatoes.

I never saw them on my Thanksgiving table or at Sunday dinner. They just didn’t exist in my world. Until one chilly afternoon in College when I stopped by the dorm room of a Souther friend of mine who had just pulled a Sweet potato, covered in butter and brown sugar out of the microwave. She was nuts. A Vegetable with sugar on it? I couldn’t get over how strange it was to enjoy a vegetable as if it was some kind of dessert. She offered me a bite, and my instinct to recoil was overtaken by my overwhelming curiosity. I was hooked.

I shocked at how much I love it. It was a comfort food, and it was a vegetable. Biscuits, made from scratch, are a bit the same. Although I didn’t grow up with anything other than a biscuit from a tube with a fear inducing opening method, those always seemed amazing to me. Another incredible comfort food.

And the beer isn’t just here for the novelty of it. Beer is a mild leavening agent, giving this biscuits a lighter, more tender texture. For this recipe, I like a Hefeweizen or a Pumpkin Ale.

Sweet Potato Beer Biscuits With Maple Sage Butter

Ingredients

For the Biscuits:

1 large sweet potato
2/3 cup beer
2 cups flour
2 tsp baking powder
1 tsp baking soda
pinch salt
1 tbs sugar
1 stick butter, cold, cut into small cubes
1 tbs melted butter

For the Butter:

3 tbs butter, room temperature
1 sage leaf, minced
1 tsp pure maple syrup

Directions

Preheat oven to 425.
Pierce the sweet potato all over. Microwave on high until soft, about 3 to 5 minutes. Remove from oven and allow to cool enough to work with. Remove and discard skin, add sweet potato to a bowl (should be about 3/4 cup of sweet potato mash).
Add the beer to the sweet potatoes and using a potato masher, stir and mash until completely combined.
In a bowl, add the flour, baking powder, baking soda, salt and sugar. Mix to combine.
Add the butter cubes and using your fingers or a pastry blender, rub the butter into the flour until completely combined.
Add the sweet potato beer mixture and mix until just combined.
Form dough into a ball and place on a lightly floured surface. Form into a square, about 1 1/2 inches high, and about 1 foot long. Cut into square biscuits. Place on a baking sheet covered with a Silpat or parchment paper. Brush with melted butter.
Bake at 425 for 15-18 minutes.
In a small bowl, add the maple syrup ingredients and stir until combined.
Serve biscuits warm, with maple sage butter.

http://thebeeroness.com/2012/10/11/sweet-potato-beer-biscuits-with-maple-sage-butter/

Stove Top Beer And Bacon Mac And Cheese

I’m not a beer snob. To be honest, the term has always rubbed against the grain.

I’m a beer fan, a beer lover, a girl fascinated by beer, but I’m not a snob.

I spent years on the fringes of the music industry in LA, and the beer snobs I meet now echo those same phrases I heard then. And so do my responses.

If you loved The Killers when we saw them play free shows at The Spaceland, you should still love them when they win Grammys.

Good music, is good music. Regardless of how many, or how few, other people like it.

If you loved Rogue Dead Guy Ale when no one carried it, you should still love it when it has mass distribution.

Good beer, is good beer. Regardless of how many, or how few, other people like it.

At a beer event a few months ago I asked the rep from North Coast Brewing why he hadn’t brought any Scrimshaw, “The Beer Snobs would eat me alive if I poured that!” And then whispered to me that it was what he drank more than anything else.

Stop doing that.

Good beer is good beer. Don’t be afraid to drink what you like, even if everyone else likes it too.

In celebration of good beer, I give you my favorite one pot, quick and easy, make this for Thanksgiving, you will never make it from a box again, Mac & Cheese. Hope you still love it even when everyone else does too.

Yum

Stove Top Beer And Bacon Mac And Cheese

Yield: 4 servings

Ingredients

2 cups elbow macaroni
4 strips of bacon, cut in half
1/2 cup sour cream
1 egg
2/3 cup beer (pale ale, blonde, bock, and Hef work well, an IPA will give you a very strong beer flavor)
1 1/2 cups cheddar cheese (fresh grated, pre-shreaded has additives that prevents it from melting properly)
2 tbs butter
1/2 tsp black pepper
1/4 tsp smoked paprika
pinch cayenne pepper
salt to taste

Instructions

In a large pot of boiling water, add the noodles and cook until just before done. Don't over-cook the noodles or this will end up mushy.
Drain the pasta, return the pot to the stove and cook the bacon until crispy, remove from pot and allow to cool.
Drain off bacon grease and return drained noodles to the pot.
In a separate bowl, add the beer, egg and sour cream, beat until well combined.
Add the butter and the beer mixture to the noodles and return to medium heat. Stir until the butter has melted.
About 1/4 a cup at a time, add the cheese. Stir until cheese has melted before adding more.
Add the spices and chopped bacon, stir.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

http://thebeeroness.com/2012/10/09/stove-top-beer-and-bacon-mac-and-cheese/

Join me: Facebook, Twitter

Triple Berry Blueberry Beer Cobbler

You inspire me. You really do. One of my favorite moments of my day is reading emails from you, those of you who read my blog and like what I’m doing.

And sometimes,the emails have a common theme. A thread that runs through out the world, across the internet, and remind me of how we are all connected, in one way or another, and more similar than we all think.

In the past month I’ve received four emails from all over the world about blueberry beer. Not so much along the avenue of, “I love this, you MUST try it!” but more in the vein of, “This is interesting, but not totally drinkable, what do I do with it?”

And to be honest, I feel the same way. At a beer event six months ago, an overly zealous beer server shoved a glass of Shipyards Smashed Blueberry into my hand. And, as one who will never let a beer go untasted, I began to drink. It was interesting. The presence of blueberry with bready, toasty notes that where really well balanced. It wanted to love it, but it just wasn’t for me. It’s a great example of a blueberry beer, one that you should go out and drink, if fruit beers are your thing, but just not for me. Even still, it stayed with me, because in my world there is a different place for cooking beers. And this was a great cooking beer. One that I believe in, in theory, a well crafted beer with great flavors, but one that I wasn’t eager to run home and drink.

So here we are, me and you, with blueberry beers that we find interesting but not necessarily ones we want to fill our glasses with.

So here is what I propose: an easy berry cobbler made with this intriguing beer. And here are some great ones to go out and try:

SLO Brewing Blueberry

Dark Horse Tres Blueberry Beer

Bluepoint Blueberry Ale

Shipyard Smashed Blueberry

Triple Berry Blueberry Beer Cobbler

Ingredients

Six cups of berries (I used 2 cups each blackberries, strawberrries, and blueberries) Frozen is fine
1/2 cup brown sugar, plus 2 tbs divided
1/2 cup powdered sugar
2 tbs corn starch
1 1/2 cups blueberry beer
2 cups cake flour
2 tsp baking powder
1/4 tsp salt
12 tbs butter (1 1/2 sticks) cut into small cubes
1/2 cup beer
1/4 cup milk
1 cup heavy cream
1/2 cup powdered sugar
2 tbs beer

Directions

Preheat oven to 450.
In a pot over medium high heat, add 4 cups berries (reserve 2 cups mixed berries for the end), 1/2 cup brown sugar, 1/2 cup powdered sugar, corn starch and beer. Allow to simmer until reduced and thickened, stirring occasionally, about 15 minutes.
Remove from heat, add reserved 2 cups of berries, stir to combine. Add to a deep dish pie pan.
In a bowl, add 2 tbs brown sugar, flour, baking powder, salt and stir to combine.
Add the butter, rub into the flour until well combined and resembles course meal.
Add the milk and 1/2 cup beer, stir until combined.
Gently add the flour topping, a bit at a time, to the pie pan until the berries are covered.
Bake at 450 until the topping has turned a light golden brown, about 18 minutes.
In the bowl of a stand mixer, add the cream, 1/2 cup powdered sugar and 2 tbs beer. Whip on high until soft peaks form, about 3 minutes.
Serve the cobbler topped with whipped cream.

http://thebeeroness.com/2012/10/04/beer-berry-cobbler/

Beer Braised Chicken and Hefeweizen Cornmeal Dumpling Soup

Although most of you are starting to pull out those wool sweaters you neatly packed away a few months ago, here in Los Angeles we are in the throws of a record heat wave that drug us into 108 degree heat yesterday. While most of the sane people of LA stayed indoors and avoided the oven, I spent the morning interviewing ex-cons turn foodies, and then came home and made soup.

Like i’ve mentioned before, my inherent rebellion pushes me to buck tradition and even reason. I drink stouts in the summer, eat ice cream in the winter and make soup in triple digit heat.

Beer Braised Chicken and Hefeweizen Cornmeal Dumpling Soup

Ingredients

For The Soup

4 tbs butter
4 boneless skinless chicken thigh fillets, cup into bite sized peices
3 cloves garlic, minced
1/4 cup white onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 cup sweet white corn kernels (fresh is best, frozen is acceptable, canned is disgusting)
2 cups Hefeweizen Beer
2 cups chicken broth
2 tbs flour
1/4 cup cream

For The Dumplings

1/2 cup Masa Harina (corn flour used to make corn tortillas)
1/2 cup fine ground corn meal
1/2 cup all purpose flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp chopped fresh rosemary
2 tbs butter, cut into small cubes
1/4 cup milk
1/2 cup Hefeweizen beer

Directions

In a large pot with a lid, like a dutch oven or enamel cast iron pot, melt the butter over medium high heat. Add the chicken and cook until seared on all sides, about 3 minutes. Add the garlic, onions, celery, carrots and corn, stir. Add the beer and broth, stir. Allow to simmer until chicken is cooked through, about 15 minutes. Sprinkle the flour over the pot and whisk until combined. Remove from heat and slowly add the cream while stiring. Return to medium/low heat.
In a large bowl, add the masa, cornmeal, flour, baking powder, salt and rosemary, stir to combine. Add the butter and rub into the flour with your fingers until completely combined.
Add the milk and hefeweizen and stir until combined. You don't want the dough too thin or it will fall apart during cooking, you want a biscuit like consistency.
Drop mounds of dough, about 3 tbs in size, equally spaced on top of the pot until all dough has been used. Cover the pot and cook on low heat until the tops of the dumplings are dry, about 15 to 20 minutes.

http://thebeeroness.com/2012/10/02/beer-braised-chicken-and-cornmeal-dumpling-soup/

Chocolate Mint Stout Ice Cream

There are two ways to look at this.

It’s either the summer death rattle manifesting itself in an ice cream during the first week of fall, or it’s the nexus of the best of summer treats and the best of fall beers joining forces at the perfect moment.

For this, I used Bison Chocolate Stout. Rich, dark and beautiful. Although I did try and hold out for the Stone Chocolate Mint Stout that I’ve been teased with for months now, I may have to give this recipe another try when the red tape is lifted and the world is able to indulge in that.

I also used Green & Blacks Mint Dark Chocolate, adding a smooth peppermint flavor.

Resulting in a rich, smooth ice cream that’s like a Girl Scout Thin Mint, but with beer. And, that’s really what those cookies need: beer.

Chocolate Mint Stout Ice Cream

Ingredients

2 cups whole milk
3 fresh mint leaves
1 cup heavy cream
1 cup chocolate stout, or chocolate mint stout
7 ounces of 60% dark chocolate with peppermint oil (such as Dark Chocolate Mint from Green & Blacks), broken into chunks
4 egg yolks
1 1/4 cup white sugar

Directions

In a pot over medium high heat, add the cream, milk, mint leaves cream and stout. Bring to a gentle simmer. Remove from heat, remove and discard mint leaves, and stir in the chocolate until melted.
In a separate bowl, add the egg yolks and the sugar, whisk until well combined. Slowly add the chocolate milk, whisking continually, until about 1/2 the mixture has been added to the egg yolks. Add the egg yolk mixture back into pot, whisk until well combined. Return pot to heat and bring to a mild simmer.
Refrigerator until chilled, about 3 hours.
Churn in ice cream maker according to manufactures directions. Chill until firm.

http://thebeeroness.com/2012/09/18/chocolate-mint-stout-ice-cream/

Green & Blacks provided me with a sample of chocolates used in this post. I was not monetarily compensated for this recipe. All thoughts, opinions and ideas are my own.

Beer Braised Chicken Tacos with Beer Corn Tortillas

When it seems like your entire life revolves around a food blog, small things make you really excited.

Like making homemade tortillas with beer and realizing how much better they are than any other tortilla you’ve ever had.

Or getting a shout out from The Cooking Channel as if they knew just how to fuel your obsession with them.

Or realizing that because Foster Farms is willing to fly you into Napa a few days early for the National Cook-Off Finals, you get to visit the following breweries: Laguanitas, Russian River, and Bear Republic.

And then your Aunt tells you that your Grandma and Guy Fieri’s Grandma where roommates in college, which sounds like a Mad Lib, but turns out to be true.

Small wins that make me so excited, you’d think I won a Beer Cooking Oscar. This is what keeps us playing the Man Behind the Curtain on these little blogs we are so dedicated to. Bloggers are easily excitable, which maybe why we spend so much time on the other side of these computer. Sometimes our excitement isn’t fit for public consumption.

Back to these tortillas. Homemade tortillas are a completely different animal from those cardboard disks they sell in supermarkets. Soft, slightly sweet, and they only take 5 minutes to make. To use a beer analogy fit for an SAT exam:

Coors Light is to Pliny as Store Bought Tortillas are to Homemade Tortillas

I’m not kidding, that much different. If you don’t believe me, and really, why should you, I’m just the overly excited girl behind the screen, try it and report back. I really think you’ll be amazed.

For this recipe, I used Lagunaitas IPA. And like I’ve mentioned before, IPA’s give you a huge punch of beer flavor. If you want a milder beer flavor, grab a traditional Pale Ale, a Blonde or a Wheat Beer.

Beer Braised Chicken Tacos with Beer Corn Tortillas

Ingredients

For the Tortillas

2 cup Masa
½ tsp salt
1 1/4 cup room temperature beer
2 Tbs melted butter (or olive oil)

For the Chicken

4 boneless skinless chicken thigh fillets
1 tsp garlic powder
1 tsp black pepper
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp smoked paprika
2 tbs olive oil
1 cup beer

Recommended Garnishes

1/4 cup chopped onion
1/4 cup chopped cilantro
1 avocado, chopped

Directions

Chop Chicken thighs into small, bite sized pieces. In a bowl, place all spices and mix well. Add the chicken pieces and toss to coat.
Heat olive oil in a dutch oven. Add the pieces and sear quickly. Reduce heat, add beer, cover and cook until cooked through, about 10 to 15 minutes.
In a large bowl, add the Masa and the salt, stir to combine.
Add the beer and butter, stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa.
Form into balls a bit larger than golf balls.
Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center.
Press, rotate and press again until thin.
Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles).
Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.
Fill tortillas with chicken, garnish and serve.

http://thebeeroness.com/2012/09/13/beer-braised-chicken-tacos-with-beer-corn-tortillas/

Mac And Beer Cheese Soup

I have a confession to make. Before starting this blog, I tried to make beer cheese soup and failed. I was baffled, at first, but figured out that a combination of my lack of patience (manifesting itself in my cheese dumping rather than slow adding) and a furious boil, resulted in a sloppy mess.

Second confession of the day (just call yourself a priest, and I’ll say a few Hail Mary’s on my way out) is that even though I love this recipe, I think I may love the photos more. Because right after I took them I was reminded via ping of my first post and how on their best day, those photos are hideously below average. I’ve worked really hard to bring my photography up to an acceptable standard and these photos reminded me of how my work is paying off.

Third confession, I won a state-wide Cook-Off on Friday. Ok, not really a confession, but I’m excited, so I thought I would share.

Fourth confession, I still have a crush on Luke Perry. And Val Kilmer’s character in Real Genius. Looks like I went one confession too far.

Mac And Beer Cheese Soup

Note: Cheese sauce separates easily if the mixture is brought to a boil, or if pre shredded cheese is used. If the mixture does separates, try to puree the cheese sauce with a hand blender before you add the noodles.

Ingredients

3 tbs olive oil
1 onion, chopped
1 fresh jalapeno, stemmed, seeded and chopped
3 cloves garlic, chopped
4 tbs butter
1/4 cup flour
1 tbs corn starch
12 ounces Hefeweizen
2 cups chicken broth
1/4 cup heavy cream
2 cups cheddar cheese (thinly grated, don't use pre shredded)
1/2 tsp salt
1/2 tsp pepper
1 tsp smoked paprika
1 1/2 cups elbow macaroni noodles

Directions

In a large pot heat the olive oil. Add the onions and jalapenos, cook until softened, stirring frequently, about 5 minutes. Add the garlic and cook for about 30 seconds.
Add the butter stir until melted.
Sprinkle the flour and corn starch on top of the melted butter and whisk until combined.
Add the beer, broth and cream bring to a low simmer.
1/4 a cup at at time, add the cheese and stir until completely melted before adding more (do not boil or cheese will separate). Repeat until all the cheese is incorporated into the soup.
Add the salt, pepper, smoked paprika and stir to combine.
Add the macaroni noodles and cook until noodles are al dente.
Add additional beer or broth to thin to desired consistency.

http://thebeeroness.com/2012/09/11/mac-and-beer-cheese-soup/

Beer & Bacon Pecan Bars

Clearly, I’m ready for fall. And in Los Angeles, that just means that Dodgers games are starting to end and I get to wear a light sweater. If I feel like it. Oh, and fall produce. If I haven’t mentioned to you before my favorite part of living in Southern California, its this: Farmers Markets.

This Golden State that I live in grows half of all the produce grown in the United States (that’s a lot) and we get to have Farmers Markets nearly every day of the year. And although mid-rant I realize that this post doesn’t even contain any produce, it does contain those fabulous flavors of fall. With bacon. And beer. And fall farmers markets are my favorite. No matter what day of the week, somewhere in Los Angeles there is a Farmers Market in which I can unnecessarily bundle up and walk from stall to stall with a cup of coffee buying local vegetables in the “chilly” mid 60 degree weather.

Pecan pie will always remind me of fall and for nearly a year I’ve wondered what it would be like to add bacon. And of course, beer.

Turns out, these are the best damn pecan pie bars I’ve ever had.

Beer & Bacon Pecan Bars

Ingredients

For The Crust:

1 stick plus 2 tbs (10 tbs) unsalted butter
2 cups flour
1/4 cup brown sugar
1/2 tsp salt
2 tbs water

For the Filling

1 cup stout
1 stick butter
2 cups chopped pecan
2 cups brown sugar
1/2 cup light corn syrup
1/4 cup heavy cream
2 eggs
5 strips of bacon, cooked and chopped

Directions

Preheat oven to 350
In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened.
line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer.
Bake at 350 for 12 minutes of until a light golden brown. Allow to cool before adding the filling or the crust and filling will mesh together.
In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, pecans, cream, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined.
Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes.

http://thebeeroness.com/2012/09/06/beer-bacon-pecan-bars/

Chili Beer Chicken Wings

Last Friday I was able to visit the Los Angeles CBS studios. They even let me do a cooking segment. Originally slotted for 4 to 5 minutes, the loved me so much, they let me run to 6 1/2 minutes. Aren’t they great?

A few questions threw me off, “Were you in a sorority?” and “What IS craft beer?”

The first, I’m ok with dismissing, but the second left me to wonder. If you have to define Craft Beer in one sentence to someone who knows nothing about beer beyond the college Greek System drinking games, how would you do that? It seems like everyone has different definitions, some focusing on the size of the brewery, or the quality of the ingredients or the breweries funding source or even if the company is publicly trader. But what about the beer? What makes if truly craft? You could write entire books trying to answer that one question.

What is “craft beer”?

If you have a quick, one sentence answer for me, I’d love to hear it.

But in the meantime, I’m going to introduce you to a beer that was perfect for my sort of sweet, fairly spicy, beer infused chicken wings that are sort of perfect for the beginning of football season.

Dogfish Head, Festina Peche is brewed with peaches (not an extract) that feeds the yeast so the peach flavors are pervasive. Not a beer for everyone, it tends to be a bit polarizing, but an excellent example of a well done Berliner Weisse fermented with peaches. It is also an excellent beer for this recipe.

Chili Beer Chicken Wings

Ingredients

2 1/2 lbs chicken wings and drumsticks
1/3 cup cornstarch
2/3 cup beer
1/4 cup soy sauce
2 tbs honey
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp red chili flake
1/2 tsp salt
1 tbs rice wine vinegar

Directions

Preheat the oven to 425.
Rinse the chicken wings in cold water and dry well.
Sprinkle chicken on all sides with cornstarch and rub to coat.
In a separate bowl, add the beer, soy, honey, chili powder, garlic powder, red chili flake, salt, and vinegar, stirring well to combine. Add the chicken, toss to coat. Cover bowl with plastic wrap and place in the fridge for ten to twenty minutes.
Line a baking sheet with aluminum foil.
Remove the chicken from marinade and arrange wings on the baking sheet and bake at 425 for ten minutes.
While the chicken is baking, add the remaining marinade to a pot over medium high heat, stiring frequently, reduce until thickened and syrupy, about 8-10 minutes.
Once the marinade has reduced, remove the chicken from the oven and brush with the thickened marinade, turn them over, brush with marinade on the other side.
Return to the oven and allow to cook for an additional ten minutes, basting again.
Allow chicken to bake until cooked through, an additional 10-15 minutes.
(Note: the total cooking time for the chicken will be approximately 25-35 minutes, requiring basting every ten minutes)

http://thebeeroness.com/2012/09/04/chili-beer-chicken-wings/

Beer Soaked Apple Pie With Cheddar Beer Crust

When it comes to baking, I’m always intrigued by a new spin on an old favorite. Not to say that I don’t fully appreciate the simplicity and beauty of a perfect and well done classic recipe. I’ll never tire of a traditional, straight forward apple pie with a huge scoop of homemade vanilla bean ice cream.

But I was introduced to the pure magic of a cheddar pie crust as an encasement for a traditional apple pie, by Kelly of Evil Shenanigans. I couldn’t stop thinking about how much I want to beer-ify (it’s a word) that perfect pie. Kelly’s cookbook, Not So Humble Pies is all about how to take that sweet little pie you’ve always loved and turn it into something they’ll never forget.

She even agreed to let me post my modified and beer-ified version of the crust that’s in her book. Maybe because she watched me greedily inhale two pieces of her pie in record time and was afraid of my possible reaction to not having said pie in my life any longer.

Here is my beer version of an apple pie with a cheddar crust. Which served as dessert, then breakfast the following day, then dinner.

It’s pretty versatile.

Yum

Beer Soaked Apple Pie With Cheddar Beer Crust

Ingredients

Crust:

2 1/2 cups flour
1 tsp salt
1 tsp sugar
2 sticks unsalted butter
2 cups shredded cheddar cheese
6-8 tbs beer (pale ale, or wheat beer work best)
2 tbs melted butter (to brush on prior to baking)

Filling:

7 cups Granny Smith apples, peeled, cored and sliced (Granny Smith are the only apples that will not turn mushy during this process)
16 oz pale ale or wheat beer
2 lemons, juiced
1/4 cup unsweetened apple sauce
2 tbs flour
1/2 tsp nutmeg
2 tsp cinnamon
1/4 cup white sugar
1/2 cup brown sugar
1 tsp corn starch

Instructions

Combine 1 1/2 cups of flour, salt, and sugar in a food processor, pulse a few times until its combined. Add the butter and process until well combined, about 2 minutes.Add the remaining flour and process until incorporated, about 1 minute.
Move to a bowl and add the cheese and 6 tbs beer, mix until just incorporated. Don't over mix. If the dough is too dry, add more beer until the right consistency is reached.
Split into two equal sized portions and form into disks. Wrap the disks in plastic wrap and chill until very firm, about two hours. Because this dough is so soft, it is very important for the pie dough to be very cold and very firm.
Place the apples, lemon juice and 16 ounces of beer in a bowl and allow to soak at room temperature for 2 hours. If the apples are not fully submerged, toss every half hour to redistribute. Remove the apples from the beer and allow to drain and dry for about 30 minutes, or until fully dry.
Preheat oven to 350.
Add the apples and the remaining filling ingredients to a bowl and toss to coat.
On a well floured surface, place one of the disks, add flour to the top of the disk as well.
Roll out into an even thickness. Marble rolling pins are very cold and don’t disrupt the fat inside the dough, making them an excellent choice for rolling pie dough. When you place your dough in the fridge to chill, add your marble rolling pin as well, allowing it to chill.
Add you pie dough to a pie pan and press into shape, removing any excess. Add the filling.
Roll out the second disk of pie dough and add to the top of your pie. Press the top crust and the bottom crust together at the edges, cut holes to vent steam.
Brush with 2 tbs melted butter.
Bake at 350 for 35-40 minutes or until lightly golden brown. Cover the edges with foil of the edge starts to brown too quickly.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

http://thebeeroness.com/2012/08/30/beer-soaked-apple-pie-with-cheddar-beer-crust/

Crust adapted from Not So Humble Pies, Kelly Jaggers

Chocolate Chip, Stout & Beer Nut Cookies

If you live in the Los Angeles area, I’m going to need you to do me a favor. I’ve somehow been booked on CBS, Los Angeles mid-day news with a cooking segment this Friday, August 31st. They want me to do a quick Cooking With Beer segment on the news at noon. People will be hungry, naturally, it is lunch time, and my hope is that this will persuade them to ignore any brief moments of nervousness that I have.

But If you could tune in, and support me, that would be great. I’m not really nervous, I keep waiting for that to set in, but it hasn’t yet. When it does, I would love to know that people who have been visiting me here on this little blog for the past year are out there cheering me on.

That would be great.

In the meantime we’re going to make some cookies. These call for the classic Beer Nuts, which I found myself in possession of after a particularly round night of cards at my house. Several bags of Beer Nuts left by an anonymous donor. And I can’t just leave them in my pantry, I need to find a use for them.

We are also going to revisit that crazy idea I have of making beer extract. Because vanilla is just too…well, vanilla.

Chocolate Chip, Stout & Beer Nut Cookies

Ingredients

3/4 cup stout beer
1 cup cake flour
3/4 cup bread flour
1/2 tsp cornstarch
1 tsp baking powder
1/2 tsp salt
3/4 cup butter
2/3 cup brown sugar
1/2 cup white sugar
1 egg
1 cup dark chocolate chips (60%)
3 oz bag Beer Nuts

(Makes 10-12 cookies)

Directions

In a pot over medium high heat add the beer. Cook, stirring occasionally, until reduced to about 1 tbs.
In the bowl of a stand mixer, add the butter and both types of sugar, beat until well creamed. Add the egg and beat until well combined. Add the 1 tbs of beer extract and beat until well combined, scraping the bottom to make sure all the ingredients are well combined.
In a sperate bowl, add both types of flour (these two types of flour are very important to the end result of your cookies, regular all purpose flour will not give you the same results), cornstarch, baking powder and salt. Mix well. Add dry ingredients to the stand mixer and mix on medium/low speed until just barely combined, don't over mix. Add the chocolate chips and Beer Nuts, and stir until incorporated.
Resting the dough is an important step in this recipe. Cover a baking sheet with parchment paper, scoop golfball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.
Preheat oven to 350.
Bake for 20-22 minutes or until light golden brown, don't over bake. (If you don't chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 14 minutes).

http://thebeeroness.com/2012/08/28/chocolate-chip-stout-beer-nut-cookies/

Brown Butter Grilled Beer Cheese Sandwich

There are some great elements in this world we live in that we beg the universe to some how bring together.

Like a Yankees vs. Dodgers World Series

Or an episode of The Office directed by Christopher Guest

Or Trey Parker have complete creative control over The White House Holiday Card

Or a reality show hybrid of The Bachelor and Fear Factor

Even though I have to come to terms with the fact that those things will sadly never exist, I can meld brown butter and beer cheese into the greatest of all grilled cheese sandwiches. It won’t have the cultural repercussions of any of the above unions, but it is the best sandwich I’ve had in a long time. Too bad I didn’t have the forethought, or the consumptive restraint, to create a beer tomato soup to go along for the journey.

Brown Butter Grilled Beer Cheese Sandwich

Ingredients

6 oz cream cheese
1/2 cup mozzarella cheese
1 tsp cornstarch
1/4 cup Pale Ale
4 oz cheddar
8 slices bread
4 tbs butter

Directions

In a blender or food processor add the cream cheese, mozzarella, cornstarch and beer. Blend until smooth, about 3 minutes. Spread the beer cheese generously onto 4 slices of bread. Top with about 2 tbs of cheddar and then top with a clean slice of bread.
In a skillet with a lid melt the butter over medium heat (don't allow the butter to get too hot or it will burn) until just starting to turn a golden brown. Carefully add the sandwiches, and replace the lid allowing the sandwiches to steam in the pan until the underside is golden brown, about 3 minutes. Flip the sandwiches, replace the lid and allow to cook until the other side is a light golden brown and the cheese is melted, about 3 additional minutes.

http://thebeeroness.com/2012/08/23/brown-butter-grilled-beer-cheese-sandwich/

You can also use the pre-oven beer cheese from my Roasted Garlic & Parmesan Beer Cheese Dip.