The Art of Cooking With Beer Fri, Dec 02, 22 | recipes beer As the ground starts to thaw, the season of parties and sun is fast approaching. One of the best parts of warm weather is having a cold beer on a warm sunny day. Even better than drinking that beer, is finding a great recipe to try that uses it. If you get the chance—and don’t mind reserving some of your beer for cooking rather than drinking—you should try some of these fun recipes from Delish. Spicy Beer Mustard This intensely flavored homemade mustard gets its complexity from a mix of black and yellow mustard seeds, rich dark beer, and a mix of sweeteners and spices. Ingredients 1/2 cup(s) black mustard seeds 1/2 cup(s) yellow mustard seeds 1 1/2 cup(s) malt vinegar 2 cup(s) dark beer, such as doppelbock 5 tablespoon(s) honey 1/2 cup(s) dark brown sugar 2 teaspoon(s) salt 2 teaspoon(s) ground allspice 3/4 teaspoon(s) turmeric 1 cup(s) dry ground mustard Directions In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight. In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice, and turmeric, and bring to a boil. Remove from the heat, transfer to a blender, and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving. Tips & Techniques Make Ahead: The mustard can be stored in the refrigerator for up to 3 months. Orange-And-Ale Vinaigrette Sean Paxton, founder of homebrewchef.com, cooks multicourse dinners with beer. This vinaigrette, which he makes with an India Pale Ale, shows beer’s lighter side. Ingredients 3 ounce(s) Indian Pale Ale 1 tablespoon(s) minced shallot 1 teaspoon(s) finely grated orange zest 1 tablespoon(s) honey 1 teaspoon(s) Dijon mustard 4 tablespoon(s) extra-virgin olive oil Kosher salt Freshly ground pepper Directions In a small bowl, whisk the beer with the shallot, orange zest, honey, and mustard. Gradually add the oil in a thin stream, whisking constantly. Season the vinaigrette with salt and pepper and serve. Tips & Techniques Make Ahead: The vinaigrette can be refrigerated for up to 5 days.Serve With: Chicory, radicchio, arugula, pecans, and orange segments. Beer Braised Baby Back Ribs with Orange-Tamarind Sauce “I started making my Abilene sauce 20 years ago, and every year I tweak it or add something,” says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through. Ingredients Ribs 6 bottle(s) (12 ounces each) lager 3 rack(s) (3 1/2 pounds) baby back ribs, each rack cut in half 2 carrots, coarsely chopped 2 celery ribs, coarsely chopped 1 large onion, coarsely chopped sauce Sauce 1/4 cup(s) rendered bacon fat 1 medium onion, coarsely chopped 5 large cloves garlic, coarsely chopped 1/4 cup(s) finely chopped fresh ginger 1 cup(s) fresh orange juice 1 cup(s) ketchup 3/4 cup(s) cider vinegar 3/4 cup(s) light brown sugar 1/2 cup(s) strong-brewed coffee 1/2 cup(s) sambal oelek or other Asian chile sauce 1/2 cup(s) unsulfured molasses 1/2 cup(s) tamarind concentrate (see Note) 1/2 cup(s) Dijon mustard 1/2 cup(s) Worcestershire sauce Kosher salt Freshly ground pepper Vegetable oil, for brushing Directions In a large pot, combine the lager, baby back ribs, carrots, celery, and onion, and bring to a boil. Simmer over low heat, turning the ribs a few times, until the ribs are tender, about 1 1/2 hours. Transfer the ribs to a work surface and let cool. Cut in between the ribs at 2-rib intervals. In a large saucepan, heat the bacon fat. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and ginger and cook for 5 minutes longer. Whisk in the orange juice, ketchup, vinegar, brown sugar, coffee, sambal oelek, molasses, tamarind concentrate, mustard, and Worcestershire sauce, and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 45 minutes. Season with salt and pepper. Working in batches, puree the sauce in a food processor. Light a grill. Brush the ribs with oil. Grill over moderate heat, turning, until lightly browned, about 5 minutes. Brush the ribs with the sauce and grill, turning and brushing with more sauce, until richly glazed and browned, about 2 minutes longer. Serve the ribs with extra sauce for dipping. Tips & Techniques Tamarind concentrate is available at Asian markets and at specialty food stores. Beer Braised Turkey Tacos Skinless turkey thighs and drumsticks are packed with flavor; they’re also low in fat and high in protein and essential minerals like selenium. Deborah Schneider braises the meat in beer until ultra tender, and then shreds it for tacos. “It’s also fabulous in a sandwich,” she says. Ingredients 2 tablespoon(s) extra-virgin olive oil 2 (1-pound each) bone-in turkey thighs or drumsticks, skin and fat removed Salt Freshly ground pepper 4 clove(s) (large) garlic, thinly sliced 1 medium white onion, cut into 1-inch dice Additional minced white onion, for serving 1 large oregano sprig 1 large jalapeño, stemmed, seeded, and sliced crosswise 1/4 inch thick 1 medium tomato, coarsely chopped 1 ancho chile, stemmed, seeded, and coarsely chopped or torn 1 2-inch cinnamon stick 1 bottle(s) (12-ounce) Mexican dark beer, such as Modelo Negro 1 cup(s) water 12 corn tortillas 2 tablespoon(s) toasted sesame seeds, for serving 2 tablespoon(s) cilantro sprigs, for serving Directions In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Season the turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the turkey to a plate. Add the remaining 1 tablespoon of oil to the casserole along with the garlic, diced onion, oregano, and jalapeño and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato, ancho, and cinnamon stick and cook, stirring, until the tomato releases its juices. Return the turkey to the casserole, add the beer and water, and bring to a boil. Cover and simmer over low heat, turning once, until the turkey thighs are tender, about 1 hour. Transfer the turkey to a plate and let cool. Discard the oregano sprig and cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes. Preheat the oven to 350 degrees F. Wrap the tortillas in foil and bake for about 8 minutes, until softened and heated through. Remove the turkey meat and shred it. Transfer the sauce to a food processor and puree. Return the sauce to the pot and stir in the shredded turkey. Season with salt and pepper. Spoon the turkey onto the tortillas. Top with minced onion, sesame seeds, and cilantro sprigs and serve. Tips & Techniques The shredded braised turkey can be refrigerated in the sauce for up to 2 days. Reheat gently. Carrots Braised in Beer and Carrot Juice Top Chef Season 6 winner Michael Voltaggio cooks these carrots in carrot juice and a hoppy beer to emphasize their savory depth, not their sweetness. Ingredients 8 medium carrots 1 cup(s) fresh carrot juice 1/2 cup(s) hoppy beer, such as a pilsner 1 teaspoon(s) sugar 1 tablespoon(s) unsalted butter Salt Directions Peel the carrots so that the thick ends are roughly the same width as the thinner ends; cut each carrot in thirds crosswise. Put the carrots in a medium skillet with the carrot juice and beer and bring to a boil. Cover and simmer over moderate heat until the liquid is reduced by half, about 10 minutes. Add the sugar, cover, and cook until tender, about 10 minutes. Transfer the carrots to a plate. Whisk the butter into the sauce and simmer until thickened, 1 minute. Return the carrots to the skillet, season with salt, and toss to coat. Transfer to plates and serve. Beer Battered Buttermilk Chicken Add a lager or pilsner to fried chicken batter for extra flavor. Ingredients Buttermilk Soak 3 cup(s) buttermilk 2 tablespoon(s) kosher salt 1 tablespoon(s) freshly ground black pepper 2 teaspoon(s) cayenne pepper 4 pound(s) chicken parts Beer Batter 2 cup(s) all-purpose flour 2 teaspoon(s) onion powder 2 teaspoon(s) garlic powder 2 teaspoon(s) cayenne pepper 2 teaspoon(s) kosher salt 2 teaspoon(s) freshly ground black pepper 18 ounce(s) (2 1/4 cups) crisp beer, such as lager or pilsner Vegetable oil, for frying Directions Make the buttermilk soak: In a large bowl, combine the buttermilk with the salt, black pepper, and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours. Make the beer batter: In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt, and black pepper. Whisk in the beer to make a thin batter. Drain the chicken and pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat. In a large, deep skillet, heat 1 inch of oil to 350 degrees F. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315 degrees F, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160 degrees F; about 18 minutes for wings and 20 minutes for thighs, breasts, and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving. Tips & Techniques Make ahead: The fried chicken can be kept at room temperature for up to 4 hours. Hopefully, at least one of these recipes tickles you fancy. There’s a little something for everyone. We especially recommend trying the Beer Battered Buttermilk Chicken. It’s to die for! Remember the more often you try cooking with beer, the more excuses you have to sample different kinds! For more information about types of beers, visit Julio’s Liquors in Westborough, Massachusetts. You may also sign up to receive our eNewsletter. We have something for everyone. And then some more. Do you have any good recipes for cooking with beer? Which of our recipes might be your favorite?
