Beer Girl Cooks

Cooking & Craft Beer

rachelle

Beer Mustard Crusted Pork Loin

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Beer Mustard Crusted Pork Loin is just in time for Oktoberfest with beer mustard and brown sugar marinated and coated on pork loin grilled to perfection.

Beer Mustard Crusted Pork Loin is just in time for Oktoberfest with beer mustard and brown sugar marinated and coated on pork loin grilled to perfection.

I’m baby stepping my way back.

It’s been a real crap storm of a year and I needed a break.  The kind of break that heals the soul.  The kind of healing that can only be accomplished by time.

The kind of time spent spent at the beach for a week with my family.  The mixture of sweet and bitter to get to spend the week with one sister, yet missing another and her 7 year old triplets because the universe had other plans for them.

Time spent with my mom having dinner and drinks.  Sitting in a quiet corner of Harry’s talking about old friends, life, loss, and heartbreak.

Time spent fishing with my dad all day long from my dock.  An experience made even better by my dad’s willingness to bait my hook and release the giant ugly catfish I caught.  For this, I’ll forgive him for turning up his nose at my craft bear while drinking The Beast.

Time spent kayaking around the lake, sunset dinners on the deck overlooking the water with Chris, pedicures, life jackets and little kids jumping off the dock into the water, me jumping off the dock into the water, Great Blue Herons and Turkey Vultures, drifting around the lake on a raft with a floating cooler of my favorite summer craft beers, laughter, kids fishing, good trashy books, good friends, meeting new friends, boat rides, water skiing, cook-outs, baked beans, burgers and dogs, popsicles, and of course, plenty of craft beer.

It’s been a summer of healing, friends.

Beer Mustard Crusted Pork Loin

And now I’m back.  I can’t think of a better way to return than with a craft beer celebration just in time for Oktoberfest.  Milena from Craft Beering has gathered a bunch of friends together to bring you a collection of recipes for an Oktoberfest Bash.  I give you a Beer Mustard Crusted Pork Loin.  Scroll below the recipe for a complete list of Oktoberfest Bash food and links to the amazing recipes.

Beer Mustard Crusted Pork Loin is just in time for Oktoberfest with beer mustard and brown sugar marinated and coated on pork loin grilled to perfection.

Beer Mustard Crusted Pork Loin
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Beer Mustard Crusted Pork Loin

Ingredients

  • 24 ounces amber ale I used Copper from The Olde Mecklenburg Brewery
  • 1/2 cup yellow mustard seeds
  • 1 teaspoon garlic powder
  • 3 tablespoons ground mustard
  • 1/2 cup apple cider vinegar
  • 2 cups brown sugar
  • 1/2 cup honey
  • 4 pounds pork loin

Instructions

  1. In a sauce pan combine beer, mustard seeds, garlic powder. ground mustard, vinegar, brown sugar, and honey
  2. Bring to a boil, reduce heat, and simmer until thickened - this took about 30 minutes, but adjust the time for a thicker or thinner sauce
  3. Add pork loins to a lidded container and cover with half the beer mustard sauce (reserving the other half for serving) and refrigerate for at least one hour or overnight
  4. Heat grill or oven to 350
  5. Discard marinade and grill or bake pork loins until done and internal temperature reaches 160
  6. Slice and serve with reserved beer mustard sauce

Oktoberfest-Bash-2017-Recipes

Craft Beering  Schweinshaxe (Bavarian Roasted Pork Knuckle)

Itsy-Bitsy Kitchen  Bee Sting Cake

Girl Heart Food  Traditional Pork Schnitzel

Beer Girl Cooks  Beer Mustard Crusted Pork Loin

Tasty Ever After – Kartoffelsuppe (German Potato Soup)

Sugar Love Spices  Porchetta Panini

Seasons & Suppers  German Beef Rouladen

The Bearded Hiker  Sauerbraten

Kelly Lynn’s Sweets & Treats  German Chocolate Cake Cookies

Leeks and High Heels  12 Beer Pairings Just in Time for Oktoberfest

The Home Cook’s Kitchen  Cheese and Cherry Strudel

What Should I Make For  Bavarian Soft Pretzels

Beer Mustard Crusted Pork Loin

Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes

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Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting are so good you won’t want to share

Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting are so good you won't want to share

My Honey Roasted Ruby Red Grapefruit Wheat Ale didn’t win the competition, so I consoled myself by using it to make cupcakes.

Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting are so good you won't want to share

I mentioned this before, but didn’t really elaborate.  I brewed this beer for a competition called Beer and Branding.  It was a really cool event where home brewers were matched up with a marketing team.  The brewers created a recipe and brewed the beer while the marketing team designed a brand and label to go with it.  All the beer had to use a secret ingredient chosen by NoDa Brewing Company’s head brewer.

Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting are so good you won't want to share

You guessed it – the secret ingredient was grapefruit.  I decided to cut them in half, cover them in honey, and roast them.  It was called Groovy Red Ruby and I think it was the best beer I ever brewed.  You can even see a little bit of pink from the red grapefruit in the head.

The label was really cool too!  My team did an awesome job and created a graphic of my white boxer, Holly, riding a wave on a surfboard.  I wish I had a copy to share, but sadly, I don’t.

Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting are so good you won't want to share

It didn’t win the competition, but it is an amazing beer that I’m still enjoying and will absolutely brew again.  And I might just keep it all for myself. 🙂

Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting
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Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting

Ingredients

For the Cupcakes

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks butter room temperature
  • 4 eggs room temperature
  • 2 cups sugar
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 2 tablespoons heavy cream
  • 1/2 cup beer

For the Frosting

  • 16 ounces cream cheese
  • 2 stick butter room temperature
  • 4 teaspoons vanilla
  • 2 tablespoon meyer lemon juice
  • 2 teaspoon meyer lemon zest
  • 6 cups powdered sugar

Instructions

For the Cupcakes

  1. Preheat oven to 325
  2. Line 2 cupcake pans with paper cupcake liners
  3. Whisk or sift together flour, salt, and baking powder
  4. Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium high until light and fluffy
  5. Add eggs one at a time making sure each one is incorporated before adding the next and scraping down the sides
  6. Add 1/3 of the flour mixture and beat until incorporated
  7. Add milk and beat until incorporated
  8. Add another 1/3 of flour mixture and beat until incorporated
  9. Add the beer, juice, and zest and beat until incorporated
  10. Add the remaining 1/3 of the flour mixture and beat until incorporated
  11. Transfer to prepared muffin tins filling about 3/4 of the way to the top
  12. Bake 25 - 27 minutes or until golden brown on top and done in the center, rotate pans halfway through baking
  13. Cool on wire racks

For the Frosting

  1. Combine butter and cream cheese in the bowl of a stand mixer and beat on medium high until smooth
  2. Add vanilla, juice, and zest and beat until combined
  3. Reduce speed to medium lo and add powdered sugar one cup at a time until combined and smooth
  4. Transfer frosting to a pastry bag fitted with whatever tip you like and pipe onto cooled cupcakes

NOTES: 

  1. Obviously you do not have this Honey Roasted Grapefruit Wheat Ale beer, but you can use a grapefruit ale or a wheat ale and substitute some of the lemon zest with grapefruit zest
  2. If you aren’t a cream cheese frosting freak like me, you can use half of the frosting recipe for a lighter frosted cupcake or substitute a butter cream if that blows your dress up
  3. I thought there was a gallery of the branding photos somewhere on Facebook, but I haven’t found them yet.  If I do, I’ll update this post and include a link.

 

Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting

Peach Ale & Pineapple Barbecue Chicken Thighs

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Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple mealPeach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

I bought a Kayak.

Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

Well, two actually.  Chris got one too because we all know that I should not be out and about rowing around a lake without supervision.  Although I did have a life jacket and a whistle.

I have to tell ya that getting in and out of a kayak from a boat dock without falling in the water is a heck of a lot harder than it looks.  Let’s just say it’s a good thing Chris was there and the neighbors got a good laugh.  I’m just really glad they weren’t home to witness my exit strategy because that wasn’t pretty.

Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

Once I got going I really had a blast.  There is nothing quite like paddling around a lake while looking at the trees, birds, and pretty houses to quiet the soul.  It was nice to just be.  To work and row, then float around peacefully with the sounds of the water and feeling the perfect breeze.

It was a magical day that I plan to put on repeat.  It’s also a beautiful way to begin healing a broken heart.

Peach Ale & Pineapple Barbecue Chicken Thighs
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Peach Ale & Pineapple Barbeque Chicken Thighs

Ingredients

  • 12 ounces peach wheat ale
  • 2 cups ketchup
  • 1 cup brown sugar
  • 1/2 cup pineapple preserves
  • 1/4 cup molasses
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon butter
  • 5 boneless chicken thighs

Instructions

  1. Preheat oven to 325
  2. Combine beer, ketchup, brown sugar, pineapple preserves, molasses, apple cider vinegar, honey, cayenne, smoked paprika, garlic powder, and onion powder in a pot and cook over medium heat until all ingredients combined, sugars are melted, and the mixture is thickened - about 30 minutes stirring often
  3. Melt butter in a cast iron or oven proof skillet over medium high heat
  4. Add chicken thighs and brown about 1 minute on each side
  5. Cover chicken with sauce and transfer to oven and bake until chicken is cooked all the way through and the internal temperature reaches 165 - about 15 - 20 minutes

 

Briney Melon Gose and Blueberry Popsicles

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Briney Melon Gose and Blueberry Popsicles are an adult frozen treat to beat the heat with a sour ale and fruity blueberries on a stick for Popsicle Week!

Briney Melon Gose and Blueberry Popsicles are an adult frozen treat to beat the heat with a sour ale and fruity blueberries on a stick for Popsicle Week!

[Update: In this post I originally said I was taking a break for the month of July.  My break is extended to include August as well.  I plan to return sometime in September.]

It’s Popsicle Week, yo!

Briney Melon Gose and Blueberry Popsicles are an adult frozen treat to beat the heat with a sour ale and fruity blueberries on a stick for Popsicle Week!

First of all, I would like to say that this is not a sponsored post and I am not stalking Anderson Valley Brewing Company.  I just really love their beer and I’m totally digging their gose selection right now.

Briney Melon Gose and Blueberry Popsicles are an adult frozen treat to beat the heat with a sour ale and fruity blueberries on a stick for Popsicle Week!

I’m also keeping things pretty short today, because what more do you need than some Briney Melon Gose and Blueberry Popsicles to celebrate Popsicle Week and head into a holiday weekend.

Briney Melon Gose and Blueberry Popsicles are an adult frozen treat to beat the heat with a sour ale and fruity blueberries on a stick for Popsicle Week!

I’m not going to be the Popsicle Week buzz-kill by dwelling on the negative, but y’all know 2017 has not been kind to my family.  So I’m kicking off Popsicle Week and checking out for a bit.  I’m taking a break from all things blog for the month of July.  I’ll be spending some quality time on the lake, doing a bit of kayaking, and headed to the beach for a welcome week-long vacation. Don’t worry about the fur babies – as always, we have a house/pet sitter.

Briney Melon Gose and Blueberry Popsicles are an adult frozen treat to beat the heat with a sour ale and fruity blueberries on a stick for Popsicle Week!

Happy Popsicle Week, friends and have a great July.  I’ll be back sometime in August, but until then there are all kinds of Popsicle recipes you need to try over at Billy’s website Wit and Vinegar.  Go check out his Popsicle Week page.  Cheers!

Briney Melon Gose and Blueberry Popsicles
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Briney Melon Gose and Blueberry Popsicles

Ingredients

  • 1 12 ounce can Briney Melon Gose from Anderson Valley Brewing Company
  • 1/4 cup simple syrup
  • 1 pint blueberries divided

Instructions

  1. Reserve about 20 blueberries and combine remaining blueberries and simple syrup in a blender and puree until smooth
  2. Add beer and blend until combined
  3. Pour blueberry and beer mixture into the bottom 1/3 of each popsicle mold and transfer to freezer for about 1 hour
  4. Remove from freezer and drop a couple of blueberries into each mold
  5. Top with remaining blueberry/beer mixture
  6. Insert sticks and cover with lid overnight or otherwise freeze according to popsicle mold instructions

Notes:

  1. If you can’t find this Briney Melon Gose another sour beer will be fine
  2. I found that if I filled my popsicle molds too close to the top the lid freezes to any overflow and is a complete pain to get off
  3. Be careful when pulling the popsicles out of the mold.  Don’t rush or they will break.  Just take your time and they’ll be fine.
Briney Melon Gose and Blueberry Popsicles

Briney Melon Gose and Blueberry Popsicles

Tangerine IPA and Meyer Lemon Curd Meringue Nests

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Tangerine IPA and Meyer Lemon Curd Meringue Nests are a bright and flavorful dessert made with classic lemon curd with beer and pipped into a meringue nest.

Tangerine IPA and Meyer Lemon Curd Meringue Nests are a bright and flavorful dessert made with classic lemon curd with beer and pipped into a meringue nest

I haven’t had a lot of words to share lately.

Tangerine IPA and Meyer Lemon Curd Meringue Nests are a bright and flavorful dessert made with classic lemon curd with beer and pipped into a meringue nest

I’m not going to lie. Life has been rough.  I was just starting to find positive things to focus on, embrace spring and all it’s beauty with fresh starts and hope for the future.  I made Tangerine IPA and Meyer Lemon Curd Meringue Nests because they are bright, and yellow, and make me think of sunshine and spring and all things happy.

Tangerine IPA and Meyer Lemon Curd Meringue Nests are a bright and flavorful dessert made with classic lemon curd with beer and pipped into a meringue nest

We’ve grieved and dealt with the tragedy as best we could.  We were emerging from the darkness with a positive outlook.

Tangerine IPA and Meyer Lemon Curd Meringue Nests are a bright and flavorful dessert made with classic lemon curd with beer and pipped into a meringue nest

I guess I thought it was safe to live and hope again.  I guess it was too soon because the universe was there waiting to sucker punch me again.  Right in the heart.

Peyton

Run free sweet girl.  You were loved.

Peyton

Peyton

April 2010 – April 2017

Peyton was a rescue we adopted in April 2010 from Blue Ridge Boxer Rescue.  We never really knew exactly how old she was, so we just counted her adoption day as the start of her new life free from gassing shelters and abuse.  Please adopt. Don’t shop. There are so many beautiful animals in shelters that deserve loving homes.  

Tangerine IPA and Meyer Lemon Curd Meringue Nests
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Tangerine IPA and Meyer Lemon Curd Meringue Nests

Ingredients

For the Tangerine IPA and Lemon Curd

  • 1/4 cup Meyer Lemon juice about 2 lemons
  • 1/2 cup tangerine IPA beer
  • 8 egg yolks
  • 1 3/4 cups sugar
  • 1 1/2 sticks COLD butter cut into tablespoon size pieces

For the Meringue

  • 4 egg whites room temp
  • 1 tablespoon vanilla extract
  • 2 teaspoons corn starch
  • 1 cup sugar

Instructions

For the Tangerine IPA and Meyer Lemon Curd

  1. Combine lemon juice, beer, egg yolks, and sugar in a heavy bottomed pot and heat on medium while whisking constantly, making sure to get into the corners
  2. Continue cooking and whisking, without bringing to a complete boil until mixture becomes thick - about 7 - 10 minutes
  3. Remove from heat and stir in each tablespoon of butter, one at a time, making sure each is melted (for the most part) before adding the next
  4. Transfer to an air tight container and refrigerate until needed

For the Meringue

  1. Preheat oven to 215
  2. Add egg whites to the bowl of a stand mixer fitted with the whisk attachment
  3. Start out on low speed and whip the egg whites
  4. Add vanilla and corn starch and when the eggs start to get foamy, increase the speed to medium
  5. Add sugar slowly, one tablespoon at time
  6. After about half the sugar is incorporated, increase the speed to medium high
  7. Continue adding sugar one tablespoon at a time and beat until stiff peaks form and can stand up on their own without falling over - this process takes about 15 minutes
  8. Line a baking sheet with parchment paper
  9. Transfer meringue to a disposable piping bag fitted with a star tip and pipe onto the parchment paper one 3 - 4 inch circle, fill in the center, then add two rings one on top of the other around the edge of the base creating a nest, repeat 12 times, then make little stars with the remaining meringue
  10. Bake 90 minutes or until meringue is solid and dry (ish)
  11. Turn off oven and leave the pan inside until cooled completely

For the Assembly

  1. Transfer curd to a disposable piping bag
  2. Pipe into the center of the nests and fill to just above the top
  3. Serve with the meringue stars and whipped cream if desired

NOTES: 

  1. I don’t normally recommend cooking with an IPA because they are usually hoppy and when reduced can become very bitter.  In this curd recipe I didn’t cook it down very much, so the hops didn’t have a real opportunity to concentrate and get bitter.  The flavor combination of the tangerine beer and the sweet and tang of the meyer lemon juice was a perfect balance with the meringue nests. I used Tangier from Southern Tier.
  2. I saw something similar to these nests in a magazine that I was reading while bored out of my mind waiting in Lowes for Chris to finish shopping for boring hardware or screws or something.  I was inspired, but have no recollection of what magazine it was.

 

 

Tangerine IPA and Meyer Lemon Curd Meringue Nests

Peach Beer Blueberry Shortcakes

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Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treat.

Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treatI did it.  Two times.  All by myself.

Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treat

I successfully road (rowed?) my kayak alone.  Two times!  It’s crazy, right?Last weekend Chris went camping and four wheeling in the Georgia woods with some friends.  If you have spent any time visiting this here website, you know that I absolutely did not go with them.  Everyone had a better time.

Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treat

I went to the lake.  My first couple of times out kayaking was touch and go, but I was bound and determined that I could do it myself.  I grabbed my shades, life jacket, and my trusty whistle and headed down to the pier.

I took a few deep breaths and set my kayak in the water and climbed in. Well, truth be told, it wasn’t as graceful as that sounds.  Also, Chris knows me well enough to think ahead and bought this contraption that connects my paddle to my boat.  Let’s just give a collective sigh of relief there because otherwise I’d still be floating around out there.

Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treat

About 30 seconds after I pushed away from the dock, I realized that my kayak had been sitting on the pier and I didn’t think to look all the way inside where my feet were and it occurred to me that a snake could come slithering out of there and then I’d have a heart attack and drown.  I told myself that if there had been any creatures in my kayak, all the commotion of boarding it would have scared them to kingdom come.

I was concerned about how I was going to extract myself from the kayak and get back up on the dock, but all was well and I was able to use the ladder.  Oddly, the first time went better than the second time.  I managed to get out without falling in, but there was quite a bit of water that needed to be drained from my vessel.

I rowed (road?) around the lake and all was well, but for one incident.  All the safety information tells you to stay close to the shore line.  That way you can get to land if you need to and you stay out of the way of the boats with motors that may run you over.  I was sailing along nicely until I passed a neighboring dock and right about the time I was behind his boat the neighbor fired it up.  I nearly had a heart attack and started rowing as fast as I could.  Fortunately, the guy was safety-minded and looked behind him before backing out.

I thought I was going to have to use my whistle!

Peach Lambic and Blueberry Shortcakes on Raspberry Chocolate Stout Biscuits
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Peach Lambic and Blueberry Chocolate Stout Biscuit Shortcakes

Ingredients

For the Biscuits

  • 4 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons salt
  • 12 tablespoons cold butter cut into 1/4 inch pieces
  • 1/4 ounces goat cheese softened
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/4 cup raspberry chocolate stout

For the Blueberries

  • 1 pint fresh blueberries
  • 1/2 cup sugar
  • 1/2 cup peach lambic or peach beer
  • Whipped cream for topping

Instructions

For the Biscuits

  1. Preheat oven to 450
  2. Whisk together flour, baking powder, baking soda, and salt in a large bowl
  3. Using a pastry cutter, cut in the butter until the mixture is coarse and somewhat lumpy
  4. Add milk, goat cheese, and beer and gently mix until dough comes together
  5. Turn out onto a lightly floured surface, roughly form into a 3/4 inch thick rectangle
  6. Use a 2 1/2 inch biscuit cutter to cut out biscuits
  7. Repeat shaping and cutting dough until it's all used up
  8. Transfer to a parchment lined baking sheet
  9. Brush tops with the heavy cream
  10. Bake 13-15 minutes or until golden brown
  11. Cool on a wire rack

For the Blueberries

  1. Combine blueberries, sugar, and beer in a pot, bring to a boil, reduce and cook until soft and syrupy - about 10 minutes

Assembly

  1. Cut biscuit in half, top half with blueberries, then whipped cream, finish withe second half of biscuit

Author: Rachelle

Peach Lambic and Blueberry Shortcakes on Raspberry Chocolate Stout Biscuits

Pineapple Ale Cherry Mini Tarts Recipe

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Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

Hi y’all!  How was your weekend?  Did you have a big fun cookout?  Lay low with a cold beer by a pool or lake or ocean?  We spent 5 fantastic days in Hilton Head at the Weston Hilton Head Resort and Spa and I totally wish I was still there – although I did miss my fur babies even though they were so in good hands and no parties were thrown that we can tell.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

There isn’t any obvious evidence of shenanigans anyway.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I figured we’d ease our way out of summer and into fall.  I know that Labor Day is kind of that unofficial transition with stupid rules about wearing white (I have zero idea who in tarnation came up with this ridiculousness because it’s still hot as all get out down here) and pools and amusement parks closing.  Those are some sad and heartbreaking days.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I had to cheer some things up around here with some pastry cream in a tart topped with beer infused cherry compote and whipped cream, so I made you some Pineapple Ale Mini Cherry Tarts.  You’re welcome.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I’m still fresh from the beach, so I can’t move on to fall yet.  #sorrynotsorry

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I gotta tell ya, it’s been a couple of years since we’ve been able to take a beach vacation.  With four dogs that belong on Misfit Island, it’s hard to get away.  This summer we were able to secure a fantastic pet sitter and made two trips to the beach.  There is not much more relaxing to me as laying on the beach, reading chick lit or legal mystery, and listening to the waves crash while drinking a cold beer or banana daiquiri.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

So, we’ll talk about apples next week, ‘k?

Pineapple Ale Cherry Mini Tarts Recipe
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Pineapple Ale Cherry Mini Tarts Recipe

Ingredients

  • 2 prepared store bought pie crust

For the Pastry Cream

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/4 cup sugar
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 9 large egg yolks
  • 1 tablespoon vanilla bean paste

For the Cherries

  • 1 pound cherries cleaned, pitted stems removed
  • 1 cup pineapple ale beer I used Ballast Point Pineapple Sculpin - peach could be substituted
  • 1 tablespoon corn starch
  • For the Whipped Cream
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1-2 tablespoons vanilla bean paste

Instructions

For the Crust

  1. Preheat oven to 400
  2. Fit crust into mini tart pans, press to form, press edge of dough over top of each pan to cut dough from pan, and prick the bottom of the dough several times with a fork - do this for each of the tart pans
  3. Bake 15 - 20 minutes or until golden brown - you want to bake it all the way because this is the only time it will be in the oven
  4. Cool on a wire rack

For the Pastry Cream

  1. Whisk together sugar, flour, and sal in a large bowl, add eggs and whisk everything together - mixture will be thick
  2. Add milk and cream to a sauce pan and heat over medium heat until steamy, but do not boil
  3. Add 1/2 cup of the hot milk to the egg mixture and whisk to prevent the eggs from scrambling
  4. Gradually add milk 1/2 cup at a time to the egg mixture while constantly whisking until almost all the milk is added to the eggs
  5. Pour all the egg/milk mixture back into the pot
  6. Cook over medium heat, whisking constantly, until it starts to bubble, continue whisking another 1 -2 minutes until thick
  7. Remove from heat
  8. Set a fine mesh sieve over a bowl and pour the pastry cream into the sieve and strain - this will catch any of the eggs that may have scrambled
  9. Cover pastry cream with plastic wrap making sure to press the plastic to the surface of the pastry cream to prevent a skin from forming
  10. Chill completely in the refrigerator

For the Cherries

  1. Add cherries, beer, and corn starch to a sauce pan and stir to combine
  2. Bring to a boil, reduce heat and cook until thick, stirring often - careful not to let it boil over - this should take 15 minutes or so
  3. Remove from heat and cool

For the Whipped Cream

  1. Chill bowl and whisk attachment for stand mixer in freezer for 20 - 30 minutes
  2. Fit bowl and whisk to the mixer
  3. Add heavy cream, sugar, and vanilla bean paste to the bowl
  4. Turn mixer on low to avoid splashing and increase speed to medium high
  5. Beat until light peaks form - this should take 5 - 6 minutes or so - keep an eye on it so it doesn't turn to butter

For the Assembly

  1. Evenly distribute pastry cream into the prepared tart shells/pans
  2. Evenly distribute cherries to the top of the pastry cream
  3. Top each with whipped cream

Note:  All of these steps can be prepared ahead of time and assembled just before serving

Pineapple Ale Cherry Mini Tarts Recipe

Blood Orange Gose Margarita

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Blood Orange Gose Margarita is a colorful and festive cocktail using both beer and tequila for a refreshing beverage perfect to celebrate Cinco de Mayo

Blood Orange Gose Margarita is a colorful and festive cocktail using both beer and tequila for a refreshing beverage perfect to celebrate Cinco de Mayo

It’s Margarita Week!

Blood Orange Gose Margarita is a colorful and festive cocktail using both beer and tequila for a refreshing beverage perfect to celebrate Cinco de Mayo

What better way to celebrate Cinco de Mayo than with a collection of all things margarita! Kate at Hola Jalapeno has rounded up 7 days worth of margarita cocktail recipes and margarita inspired food recipes from food bloggers and influencers from all around the interwebs to bring you everything you could possibly need all in one place.  Be sure to swing over to Kate’s Margarita Week page and keep checking back because the list gets updated daily.  You won’t want to miss any of these delicious recipes.

Blood Orange Gose Margarita is a colorful and festive cocktail using both beer and tequila for a refreshing beverage perfect to celebrate Cinco de Mayo

My contribution is a Blood Orange Gose Margarita.  I was inspired by a Blood Orange Gose beer from Anderson Valley Brewing Company.  This beer is tart, fruity, and refreshing and in my opinion a perfect addition to this margarita (and magically delicious on its own).

Happy Margarita Week and have a fun and safe Cinco de Mayo celebration! Cheers!

Blood Orange Gose Margarita
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Blood Orange Gose Margarita

Ingredients

  • Juice of 1 blood orange about 6 tablespoons
  • 8 ounces silver tequila
  • 4 ounces triple sec
  • 1 can blood orange gose beer
  • Margarita salt for the rim
  • Lime and blood orange slices to garnish optional

Instructions

  1. Combine blood orange juice, tequila, and triple sec in a cocktail shaker with ice and shake
  2. Pour some beer in a bowl and margarita salt in another bowl
  3. Dip the rims of two tall pint size glasses into the beer then the salt to coat
  4. Add ice to the glasses, pour tequila mixture over ice, top with remaining beer, garnish with orange and lime slices if using

NOTES:

  1. This recipe made two Blood Orange Gose Margaritas
  2. I didn’t use lime juice because this beer is a sour style gose and it’s a perfect balance to the sweetness of the juice and triple sec
  3. I used Blood Orange Gose from Anderson Valley Brewing Company – I usually stick to North Carolina breweries, but I also happen to really love Anderson Valley and we can actually get it here

Blood Orange Gose Margarita

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw

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Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

I decided to take a short break from my recent baking obsession and made some Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw.

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

I’ve never really fancied myself a baker, but sometimes when life goes down the crapper, stress baking is where it’s at.  But I can also totally get on board with stress free slow cooker comfort food.  And beer. And beer braised beef brisket.  And Tacos. And avocados.  You get the idea.

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw take a little time with the long slow braise, but are well worth the wait!

It’s also almost time to celebrate Cinco de Mayo which means parties, pinatas, tacos, and margaritas! Who couldn’t be happy with all that?

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw
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Beer Braised Brisket Tacos with Chipotle Slaw

Ingredients

For the Slow Cooker Beer Braised Beef Brisket

  • 2 pound beef brisket
  • 24 - 36 ounces malty beer
  • 6 - 8 garlic cloves
  • Corn Tortillas

For the Chipotle Slaw

  • 1 small can of chipotle in adobo
  • 1 cup mayonaise
  • 1/4 - 1/2 cup milk
  • 3 - 4 radishes halved and thinly sliced
  • 1 tablespoon white vinegar
  • 2 cups napa cabbage shredded or thinly sliced

Optional Toppings

  • Cotija cheese
  • Sliced avocados
  • Chopped cilantro
  • Chopped green onions

Instructions

For the Beer Braised Brisket Tacos

  1. Transfer the brisket into a slow cooker
  2. Toss garlic on top
  3. Cover with beer
  4. Cook on low 24 hours, adding more beer or water if needed

For the Chipotle Slaw

  1. Chopp 2 - 3 of the chipotle peppers and add to a large bowl with 3 - 4 tablespoons of the adobo sauce
  2. Add the rest of the slaw ingredients and stir to combine
  3. Refrigerate for 30 minutes and adjust season and spice level

For the Assembly

  1. Heat a skillet on high heat and toast the corn tortillas for about 30 - 60 seconds on each side
  2. Add beef brisket to the tortilla, top with slaw and any additional desired toppings

Author: Rachelle

NOTES:

  1. I used 2 36 ounce cans of Lazy Bird Brown Ale from Birdsong Brewing Company
  2. The beef brisket should be falling apart after cooking so long and slow, but it not, it can easily be shredded with a fork
  3. I prefer to use corn tortillas, but if flour tortillas or crunchy taco shells blow your dress up, by all means be all you can be!
  4. I don’t like things super spicy and used 2 chipotle peppers and 3 tablespoons of adobo, so feel free to add more spice or top with hot sauce or chopped raw spicy peppers

 

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw

Blood Orange Wheat Ale Pound Cake

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Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze is so pretty and pink making it perfect for a spring holiday or Easter gathering.

Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze is so pretty and pink making it perfect for a spring holiday or Easter gathering

I want to say thank you to all of you who left such kind words.  Chris and I so appreciate each and every one of you and your support has been amazing.  Thank you.

Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze is so pretty and pink making it perfect for a spring holiday or Easter gathering

2017 has not been kind to us so far and we don’t celebrate Easter, but I do like the idea of new beginnings. Most of the world seems to use the new year celebration as an opportunity to start over or make improvements.  For me, spring is a time of rebirth, new growth, planting gardens, and just a general positive outlook on everything.  I don’t know about you, but I find so much happiness and hope in seeing blooming tulips, green grass, and flowers on plants that I know will bring the most delicious summer tomatoes.

Even though I’ve said we don’t really celebrate Easter, I know many of you do, so I’ve come together with a bunch of my fantastic internet friends to bring you everything you could ever need to have an amazing celebration.  There are links below to some amazing dishes to put on your holiday menu.

I really hope that spring is the start of new beginnings and happier things to come. For me and for you. Cheers, friends.

Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze
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Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze

Ingredients

For the Blood Orange Wheat Ale Pound Cake

  • 2 sticks butter plus more to coat the pan
  • 8 ounces cream cheese
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 blood orange juiced
  • 1/4 cup blood orange wheat ale
  • 2 cups flour plus more to coat the pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the Blood Orange Glaze

  • 1/4 - 1/2 cups blood orange juice about 2 - 4 oranges
  • 2 cups powdered sugar

Instructions

For the Blood Orange Wheat Ale Pound Cake

  1. Preheat oven to 350
  2. Whisk together flour, baking soda, and salt
  3. Beat butter and sugar together until fluffy
  4. Add cream cheese, vanilla, juice, and beer and beat to combine
  5. Add eggs one at a time
  6. Beat in flour until combined
  7. Coat a bread or loaf pan with butter then flour and shake off excess
  8. Transfer batter to loaf pan and bake for 55 - 65 minutes or until toothpick comes out clean from the center
  9. Cool for about 10 minutes in the pan then remove and cool completely on a wire rack

For the Glaze

  1. Add powdered sugar to a bowl
  2. Stir in blood orange juice 1 tablespoon at a time until desired color and thickness is reached
  3. Pour over top of cake

#BloogersDoEaster Virtual Party:

Spring Roasted Carrot Noodle Salad with Thyme Vinaigrette from No Spoon Necessary

Earn Serious Bunny Points, And Make Easter Basket Cupcakes from The Sweet Nerd

Mini Egg Chocolate Bundt Cake from Girl Heart Food

Maple Bacon Deviled Eggs from Beyond Mere Sustenance

Lemon Curd Pavolva from Seasons and Suppers

Cookie Cutter Chocolates from Contemplating Sweets

Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze from Beer Girl Cooks

Easter Mini Egg Cookie Bars from Salt and Lavender

Ham and Cheese Scones from Kevin is Cooking

Marbled Easter Egg Truffles from Sugar Hero

Angel Food Cupcakes with Compote Filling from Meg is Well

Easter Hazelnut Meringue Layer Cake from From Scratch Mostly

Spring Green Salad with Asparagus from Seasonal Cravings