beer

Briney Melon Gose and Blueberry Popsicles

August 14, 2017 by rachelle 17 Comments

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!

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.

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.

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.

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

Ingredients

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

Instructions

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

Notes:

If you can’t find this Briney Melon Gose another sour beer will be fine
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
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.

Tangerine IPA and Meyer Lemon Curd Meringue Nests

July 28, 2017 by rachelle 25 Comments

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.

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.

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

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.

Run free sweet girl. You were loved.

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

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

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
Continue cooking and whisking, without bringing to a complete boil until mixture becomes thick - about 7 - 10 minutes
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
Transfer to an air tight container and refrigerate until needed

For the Meringue

Preheat oven to 215
Add egg whites to the bowl of a stand mixer fitted with the whisk attachment
Start out on low speed and whip the egg whites
Add vanilla and corn starch and when the eggs start to get foamy, increase the speed to medium
Add sugar slowly, one tablespoon at time
After about half the sugar is incorporated, increase the speed to medium high
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
Line a baking sheet with parchment paper
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
Bake 90 minutes or until meringue is solid and dry (ish)
Turn off oven and leave the pan inside until cooled completely

For the Assembly

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

NOTES:

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.
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.

Peach Beer Blueberry Shortcakes

July 20, 2017 by rachelle 16 Comments

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

I did it. Two times. All by myself.

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.

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.

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 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

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

For the Blueberries

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

Assembly

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

Author: Rachelle

Pineapple Ale Cherry Mini Tarts Recipe

June 24, 2017 by rachelle 19 Comments

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.

There isn’t any obvious evidence of shenanigans anyway.

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.

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.

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

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.

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

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

Preheat oven to 400
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
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
Cool on a wire rack

For the Pastry Cream

Whisk together sugar, flour, and sal in a large bowl, add eggs and whisk everything together - mixture will be thick
Add milk and cream to a sauce pan and heat over medium heat until steamy, but do not boil
Add 1/2 cup of the hot milk to the egg mixture and whisk to prevent the eggs from scrambling
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
Pour all the egg/milk mixture back into the pot
Cook over medium heat, whisking constantly, until it starts to bubble, continue whisking another 1 -2 minutes until thick
Remove from heat
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
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
Chill completely in the refrigerator

For the Cherries

Add cherries, beer, and corn starch to a sauce pan and stir to combine
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
Remove from heat and cool

For the Whipped Cream

Chill bowl and whisk attachment for stand mixer in freezer for 20 - 30 minutes
Fit bowl and whisk to the mixer
Add heavy cream, sugar, and vanilla bean paste to the bowl
Turn mixer on low to avoid splashing and increase speed to medium high
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

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

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

Blood Orange Gose Margarita

May 4, 2017 by rachelle 19 Comments

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!

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.

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

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

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

NOTES:

This recipe made two Blood Orange Gose Margaritas
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
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

Slow Cooker Beer Braised Beef Brisket Tacos with Chipotle Slaw

April 24, 2017 by rachelle 22 Comments

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.

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.

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?

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

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

For the Chipotle Slaw

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

For the Assembly

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

Author: Rachelle

NOTES:

I used 2 36 ounce cans of Lazy Bird Brown Ale from Birdsong Brewing Company
The beef brisket should be falling apart after cooking so long and slow, but it not, it can easily be shredded with a fork
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!
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

Beef {Beer} Bourguignon

March 27, 2017 by rachelle 13 Comments

Beef {Beer} Bourguignon is made with beer instead of red wine for a malty flavorful twist to a delicious classic beef stew.

I needed some time

When bad things happen and life sucker punches you in the gut, it takes some time to process and figure out how to accept the unacceptable. All I can really say today is that there is no kind of heartache like losing someone you love. It’s particularly painful when it’s senseless and unexpected.

I still need some time.

Life is fragile, friends.

Find comfort where you can.

Beef {Beer} Bourguignon

Ingredients

6 - 8 pieces bacon cut into 1 inch pieces
2 tablespoons olive oil
2 1/2 - 3 pounds chuck roast cut into 1 1/2 - 2 1/2 inch cubes
salt and pepper
2 tablespoons tomato paste
2 cups malty beer I used my own home brew Irish Red
5 or 6 fresh thyme sprigs or use dried thyme to taste
2-3 garlic cloves pealed and roughly chopped
2 onions pealed and quartered
3 -4 baking potatoes pealed and cut into 1 inch pieces
2 cups baby carrots or 5-6 regular carrots pealed and cut into 1 inch pieces
8 ounces sliced mushrooms
4 tablespoons butter softened
3 teaspoons flour
chopped parsley for garnish if desired

Instructions

Preheat oven to 250
Brown bacon in a Dutch oven or heavy bottomed pot over medium heat and set aside on a paper towel lined plate
Generously salt and pepper the beef
Increase heat to medium high and brown beef on all sides - work in batches and set each batch aside in a bowl - add olive oil as needed
When all beef is browned add tomato paste and stir for about a minute
Add beer and stir to scrape up all the brown bits
Add beef and bacon back to the pot, cover and cook for 3 - 3 1/2 hours
Add garlic, potatoes, carrots, and mushrooms, and bake another 45 minutes to an hour or when potatoes and carrots are fork tender
Use a fork to smash flour and butter together in a bowl
Transfer the stew to the stove, add flour/butter and bring to a boil
Cover and reduce heat to a simmer for 10 - 15 minutes, or until liquid thickens

NOTES:

Most beef bourguignon recipes use pearl onions and we don’t like them, but feel free to use them if you like them
I recommend a malty beer for this recipe, such as a red or a porter
Serve with bread, biscuits, or in a bread bowl and garnish with parsley
A wise friend told me to hug and kiss the people you love. Do it.

Raspberry Chocolate Milk Porter Pudding Shooters

March 10, 2017 by rachelle 32 Comments

Raspberry Chocolate Milk Porter Pudding Shooters are a fun adult treat full of rich chocolate flavor and beer with a hint of raspberry surprise.

St. Patrick’s Day is my birthday.

Having said that, besides my 21st birthday, I don’t usually get too hyped up about the green beer, Guinness, and corned beef. The reality is, when it comes to beer and corned beef, we pretty much celebrate my Irish heritage all year ’round. And I never met a potato I didn’t like.

But this year I’m doing something a little bit different. I’m celebrating my birthday and all things St. Patrick’s Day with a bunch of fantastic blogger friends. It’s a virtual St. Patrick’s Day party! Woot! Do what you like to do to celebrate. Whether you like beer or pretend to like beer on this particular day (and color it green), whether you are Irish or pretend to be on this day, or if you just like awesome food – check out this amazing collection of recipes that will have you covered from head to leprechaun toe with all things that celebrate St. Patrick’s Day.

And my birthday. Cheers!

Raspberry Chocolate Milk Porter Pudding Shooters

Ingredients

4 egg yolks
1 cup sugar
2 tablespoons cornstarch
1 cup milk
1 1/2 cups heavy cream
1/2 cup beer
1 teaspoon vanilla extract
6 ounces chocolate chips, melts, etc., whatever you like
2 tablespoons butter

Instructions

Whisk together egg yolks, sugar, and cornstarch
Heat milk, heavy cream, and beer until steamy
Add 1/2 cup of the warm milk mixture to the egg yolks and whisk until combined
Continue adding milk and whisking 1/2 cup at a time until most all milk is combined in the eggs
Add egg/milk mixture back to the pan and heat to just before a boil, stirring or whisking constantly until thick and coats the back of a spoon
Remove from heat, stir in vanilla and chocolate until chocolate is melted
Stir in butter until completely melted
Pass through a fine mesh strainer into a bowl to remove any egg solids
Cover with plastic wrap with the plastic touching the pudding to prevent a skin from forming
Refrigerate about 4 hours or overnight
Pipe into small glasses and top with whipped cream, grated chocolate, and mint leaves

NOTES:

I added the chocolate at the end for color more so than flavor because without it the pudding didn’t have a very chocolate-y appearance
Use whatever serving dishes you want. I used beer festival tasting glasses because that’s what I have a ton of and it adds to the fun St. Patrick’s Day beer fun.
I used Love Ninja from Asheville Brewing Company, but most any chocolate stout or porter would be fine – a touch of raspberry or cherry flavor would be ideal.

Be sure to check out all the fabulous recipes my friends are posting and if you feel like sharing on social media we’re using the hashtag: #stpatricksdayfeast2017

The Road to Honey · Guinness Irish Stew Mini Pot Pies

What Should I Make For · Traditional Irish Soda Bread with Orange Butter

The Sweet Nerd · Get Charmed By Double Spice Chocolate Cookies

Girl Heart Food · Shepherd’s Pie {with Guinness Lamb & Horseradish Mash}

No Spoon Necessary · Sour Apple Tequila Cocktail – The Lucky Shamrock

The Beach House Kitchen · Bangers and Mash with Guiness Onion Gravy

Beyond Mere Sustenance · St. Patrick’s Lemon Cucumber Martini With Fresh Basil

Seasons & Suppers · Irish Spice Bag

Ciao Chow Bambina · Chocolate Stout No-Churn Ice Cream with Homemade Toffee Crumble

The Busy Spatula · Lucky Charms Churros & Real Pistachio Pudding

Beer Girl Cooks · Raspberry Chocolate Milk Porter Pudding Shooters

Salt & Lavender · Pork Chops with an Irish Whiskey Sauce

Kevin Is Cooking · Colcannon Irish Mashed Potatoes

Calizona · Black Lentil Roasted Broccoli Shepards’s Pie

Sugarhero · Baileys Chocolate Caramel Tarts

Salted Plains · Vegan Mint Chocolate Bark

Meg Is Well · Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

February 23, 2017 by rachelle 27 Comments

Russian Imperial Bourbon Aged Stout Gingersnap Cookies is a recipe filled with a perfect balance of spicy and sweet for an adult version of a winter treat.

Sometime you just need cookies. And beer.

First, I just want to say thanks to all of you who have left such kind word about our sad family troubles. I appreciate each and every one of you.

We’re totally checking out this weekend and headed to Charleston for Brewvival. It’s time for a beer festival and we need a break. (This is not a sponsored post – we totally paid full price for our tickets.) Things are stabilized enough at the moment for us to get away, so we’re looking forward to all the southern charm Charleston has to offer. (Don’t worry – we have a dog/house sitter). We’ll eat some great food, hang out with awesome friends, and sample some of the most amazing and rare beer from all over the country.

I’ll take it and be grateful. Life is fragile, friends. Enjoy it.

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

Ingredients

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
8 tablespoons butter room temperature
1 cup sugar
1 teaspoon vanilla extract
1/4 cup molasses
3 tablespoons bourbon barrel aged stout beer
1 large egg room temperature
1 - 2 tablespoons smoked bourbon sugar or regular sugar if unavailable

Instructions

Whisk together flour, baking soda, salt, cinnamon, and ginger
Beat butter and sugar together by hand or in a stand mixer until smooth and fluffy
Beat in vanilla, molasses, beer and egg
Mix in flour mixture slowly until dough is smooth and ingredients are incorporated
Divide dough in half, roll into logs, wrap in plastic, and refrigerate at least 2 hours or overnight
Heat oven to 350
Slice dough into 1/4 inch circles, press one side with bourbon smoked sugar, and arrange on a parchment lined baking sheet about 1 inch apart
Bake 12 -14 minutes, rotating halfway through, until brown - but not burnt
Cool a couple of minutes on baking sheet then transfer to a wire rack to cool completely

NOTES:

You can speed up the chilling process by sticking the dough in the fridge for about an hour
These cookies do spread even if the dough is chilled, so leave enough room on the baking sheet
I used Monstro from NoDa Brewing Company in this recipe
I rolled my cookie dough logs about 1 inch tall and ended up with about 15 per roll – I didn’t measure the length, but I think they were about a foot long each
I bought some bourbon smoked sugar at the Savor Spice Shop and you can order it from their website if you want some

Nothing on this post is sponsored. I’m just excited about Brewvival and recommend beer and products I use and love. Cheers! XO

Beer Bread Bowls

February 19, 2017 by rachelle 17 Comments

Beer Bread Bowls are an amazing vehicle to serve the most comforting foods in from homemade soups to dips for entertaining and sharing foods with friends.

I discovered about five years ago that baking bread from scratch is a huge outlet to manage my stress and anxiety. It was an accidental discovery. I happened to be at a local farmer’s market where someone was selling homemade bread and I was overcome with a desire to make my own. No joke. I went to the grocery and bought about 14.765 bags of flour and loaded up my cart with yeast packets. I came home and went to town. I kneaded, and experimented, and stuffed loaves of bread with gorgonzola, jalapeno peppers, cheddar, rosemary, roasted garlic – you name it, I stuffed with it. The list goes on and on.

I’m not sure what about baking bread is so magical. Maybe it’s the very basic physical process of using my hands to knead dough for a while and then taking a break and walking away. Maybe it’s being able to do something more physical by punching down the dough. Then apologizing to my poor abused dough by massaging it some more and forming it into not so perfect circular balls to rise up again and be baked into some kind of bread.

Now it’s one of my happy places. When life gets too complicated, I escape by baking bread. That physical activity, yet mind numbing work helps me check out, if only for a short time, to forget about what is wrong with the world, or my life – even just for a little while.

We’ve had some troubles here lately with what I can really only describe as an ongoing family tragedy. I’m going to just keep hanging in there and baking bread while hoping for the best.

Beer Bread Bowls

Ingredients

3/4 cup warm stout beer
2 packets yeast
1 cup milk
3 tablespoons butter
3 tablespoons sugar
6 - 7 cups flour

Instructions

Stir together beer and yeast until combined, set aside for 10 - 15 minutes
Heat milk, butter, and sugar until warm, set aside until cooled slightly
Transfer milk mixture to a large bowl, add beer and yeast mixture, then stir to combine
Add flour one cup at a time and stir to combine until it's too stiff to stir then turn out onto a well floured clean surface
Knead and add flour one cup at a time until dough is smooth and elastic and flour is incorporated
Transfer to an well oiled or buttered bowl, cover with a clean linen towel, and let rise in a warm place for 60 - 90 minutes or until doubled in size
Punch dough down
Turn out onto a clean, well floured surface and knead another 5 - 7 minutes
Divide evenly and form into balls the shape of bread bowls the size you want
Transfer to a parchment lined baking sheet cover with a clean linen towel, and let rise in a warm place for another 30 minutes or until doubled in size
Preheat oven to 350 and bake for 35 - 40 minutes or until golden brown

NOTES:

I used a Black Mocha Stout from Highland Brewing in Asheville, NC
The size you form your beer bread bowls will determine how long they need to bake
I cut my dough in half, then cut each of those in half, and cut each of those in half, and ended up with 8 bread bowls

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beer

Briney Melon Gose and Blueberry Popsicles

Ingredients

Instructions

Tangerine IPA and Meyer Lemon Curd Meringue Nests

Ingredients

For the Tangerine IPA and Lemon Curd

For the Meringue

Instructions

For the Tangerine IPA and Meyer Lemon Curd

For the Meringue

For the Assembly

Peach Lambic and Blueberry Chocolate Stout Biscuit Shortcakes

Ingredients

For the Biscuits

For the Blueberries

Instructions

For the Biscuits

For the Blueberries

Assembly

Pineapple Ale Cherry Mini Tarts Recipe

Ingredients

For the Pastry Cream

For the Cherries

Instructions

For the Crust

For the Pastry Cream

For the Cherries

For the Whipped Cream

For the Assembly

Blood Orange Gose Margarita

Ingredients

Instructions

Beer Braised Brisket Tacos with Chipotle Slaw

Ingredients

For the Slow Cooker Beer Braised Beef Brisket

For the Chipotle Slaw

Optional Toppings

Instructions

For the Beer Braised Brisket Tacos

For the Chipotle Slaw

For the Assembly

Beef {Beer} Bourguignon

Ingredients

Instructions

Raspberry Chocolate Milk Porter Pudding Shooters

Ingredients

Instructions

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

Ingredients

Instructions

Beer Bread Bowls

Ingredients

Instructions

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