Part 2 of the Brewtal Beer Club post, if you missed the first post you can find it
here. Part 1 was where I gave you the information on this fabulous new club that will someday turn into a brewery....
Each month, a charter member of the Brewtal Beer Club is responsible for food....guess who volunteered first for food???
I had been foaming at the mouth the day Mike said there would be a beer club and we can make food...all I was thinking about was different ways of incorporating beer into food and how to make an entire menu....and fall, which is my favorite time of the year - this was going to be perfect!!
I should pre-face this by saying this is not my normal detox/gluten-free/vegan friendly/healthy recipes I post. Everyone needs to cheat!
The Menu
I even made little signs and I taste tested everything before - you know just to make sure....
Ten-Fidy Roast Recipe
(Printable Recipe)
This can be found at one of my previous
posts. But I am going to re-do it here cause I just figured out the snazzy button that says "printable recipe,"
Ingredients:
3.5 lb beef roast (seasoned with sea salt, Trader Joe's 21 seasoning salute)
1 large shallot
8 garlic cloves
A couple swirls of vegetable oil
4 potatoes (peeled or unpeeled) - chopped
1 onion chopped
4 carrots - chopped
2 celery sticks
1 box of beef broth
1 pint of Ten-fidy
Fresh parsely
Directions:
Let meat sit for about an hour after you seasoned it to let it soak in.
Heat a few swigs of olive oil on high and sear for about a minute on all sides of meat.
Put meat in the crockpot until ready.
Add some more olive oil and scrape with a wooden spoon, add in garlic, shallot and onion until softened (about 3 min).
Scrape again and put into crock pot.
Add 1 box of beef broth, potatoes, carrots, celery. Arrange the vegetables around the meat.
Add in the pint of Ten-fidy use a wooden spoon to stir and move to make liquid uniform.
 |
| This is the best picture - truly shows the motor oil consistency of Ten-fidy |
Add fresh parsely. Put on low and cook for about 8 hours.
When ready, take meat out and break apart/slice and put back into the crock pot and serve!
Smuttynose Pumpkin Ale Beer Bread (adapted from
Bruery)
(Printable Recipe)
All beer bread recipes are the same general concept. I wanted to make this pumpkiny so I decided to use Smuttynose since it isn't overpowering and has a nice spice palette and we had it in our keg.
I did want to mention, the second time I made it I used whole wheat pastry flour instead of white and wheat flour so that it was healthier, and you can make this vegan using Earth Balance butter. I may play with some brown rice flour and oat flour to see if I can make a good GF version but I digress...
Ingredients:
2 cups all purpose flour
1 cup whole wheat pastry flour
2 Tbsp sugar
1 Tbsp baking powder
1 tsp sea salt
12 oz pumpkin beer (I used Smuttnose Pumpkin)
1/2 cup pumpkin puree (I used Whole Foods Organic)
2 Tbsp light margarine, melted
Directions:
Preheat oven to 350 degrees. In
a large bowl, combine the flours, sugar, baking powder and salt.
Slowly pour the beer into the dry ingredients, stirring with a wooden
spoon as you go. Add in the pumpkin and stir just until combined.
Spray loaf pan with PAM or other cooking spray. Pour 1/2 margarine in
bottom of pan. Use the wooden spoon and pour batter into the pan. Pour
remaining margarine on top of batter evenly.
Bake about 60 minutes, or until the bread is golden brown on top and
done in the middle. Remove from oven and let cool.
Serve with a mix of maple syrup, margarine and cinnamon....
Dogfish Head Indian Brown Ale Mac-n-Cheese
(Printable Recipe)
Again, this is nothing new, just a standard mac-n-cheese but adding the beer, because you add beer you need to allow some thickening before baking.
Makes 2 casserole dishes.
Ingredients:
2 boxes orecchiette or bow-ties
4 tablespoons butter
4 tablespoons flour
8 oz milk
16 oz brown ale
8 ounces shredded sharp white cheddar cheese
8 ounces shredded sharp yellow cheddar cheese
4 ounces grated gouda
1/2 cup romano cheese, grated
1/2 teaspoon paprika
1 cup Panko bread crumbs
Directions:
Preheat oven to 375 degrees.
Cook pasta and drain just before 2 minutes of being cooked since it
will cook in the oven as well, it should be a little harder than al
dente.
Make a roux by heating the saucepan over medium heat, add butter and
then once melted whisk in flour. Cook until slightly golden for about 2
minutes.
Add milk and beer while whisking.
Add cheeses and stir until melted.
Turn heat down to medium and cook for about 6 minutes or so until thick.
Mix pasta and cheese mix and pour into two casserole dishes.
Toss panko bread crumbs with paprika, and sprinkle on top. Bake for 20-25 minutes.
This was awesome but even better was taking the Ten-fidy pot roast juice and pouring it over mac-n-cheese.
Rogue Chocolate Stout Cupcakes
(Printable recipe)
Ingredients:
Cupcakes
3/4 cup of unsweetened cocoa
2 cups of sugar
2 cups of all-purpose flour
1 tspn baking soda
pinch sea salt
12 oz of Rogue Chocolate Stout
1 stick of butter, melted
1 tbspn Trader Joe's bourbon vanilla (this gives a really nice flavor)
3 large eggs
3/4 cup light sour cream
Icing
2 (8 oz) cream cheese, softened
1/2 cup butter, softened
2 cups of confectioner sugar
1 tspn bourbon vanilla extract
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, mix with a fork cocoa, flour, sugar, baking soda and salt.
In a second mixing bowl, combine beer, butter, and vanilla. Beat in eggs, 1 at a time.
Mix in sour cream until smooth. Gradually mix dry ingredients into wet mix.
Line
tins (depends on how many based on size - I made 24). Scoop batter
into cupcake tins until 3/4 full. Bake for 12 minutes, rotate pan.
Bake another 12 minutes (TOTAL TIME 24 min). Make sure set in middle.
I
made a simple cream cheese icing. In a medium mixing bowl cream the
cream cheese and butter, add in the confectioner sugar and vanilla.
To top of this wonderful night - I met the most "interesting man in the world."
Stay tuned for Part 3 - MissFancyPant's Fall Beer Selection!
