Beer Recipes Just in Time for St. Patrick’s Day /some kosher recipes

Despite what some party hardy leprechauns may think, on St. Patrick’s Day, all beers are not created equal and not all dishes made with beer are really a good idea. It takes research, taste tasting (lots and lots and lots of taste tasting) and really good recipes to assimilate beer into your menu and make the dish better than the sum of its parts. With a little help from yours truly, I aim to make this the best culinary St. Patrick’s Day ever (if you were expecting corn beef recipes, sorry).

If you are already a “let’s try anything as an ingredient kind of cook”, then you already know that beer can be used in just about every method of cooking know to man. You can use it when baking, braising, in batters for frying, sauces, marinating, poaching and even glazing. However, knowledge about what beer is and what its complex mix of flavors can do to other ingredients is what’s key to making a so so recipe really terrific.

Beers fall into three different categories: lagers, ales (the difference between them is the type of yeast used in fermentation) and specialty beers. The four main ingredients for most beers are water, malted barley (or wheat), hops and yeast. Ales are usually higher in alcohol content and have a more complex flavor. Lagers are usually lighter in color and can be somewhat drier than ale. In specialty beers, just about everything but the kitchen sink goes. I’ve seen brewer’s use, chocolate (pretty good), pumpkin (really yucky), fruit juices (the jury is still out), candy, and just about anything else you can think of. The specialty beers I drink on a dare, I don’t cook with them.

Beer can be used in marinades to tenderize meat as well as with sweeter vegetables like onions, carrots and corn. It gives them an earthier flavor but you may need to add just a touch of sugar or honey to the vegetable dish to counteract the bitter component of the beer. The yeast in beers is also terrific when used as a leavening agent in baking or in batters.

So what type of beer works best (for cooking, and not just drinking)? I suggest you start with pale ale, for my money it’s the most adaptable for most of the following recipes.

 

Happy St. Patrick’s Day

NOTE: For those of you who don’t imbibe alcohol you can utilize the non alcohol types of beers and get pretty much the same results

 

BEER MARINADE

This marinade is great for grilling chicken, beef and seafood.

 

1/3 cup olive oil

2 tablespoons minced garlic

1 cup onion, chopped

1 red pepper, diced fine

1 bunch parsley, chopped

1/4 cup soy sauce

3 tablespoons Worcestershire or soy sauce

2 tablespoons honey

8 ounces beer

2 tablespoons black pepper

Juice of 6 limes

 

Place all the ingredients in a blender or food processor.   Process until smooth. Makes a generous 2 cups of marinade

 

BEER AND CHEESE SOUP (not kosher)

12 ounces beer (a lighter beer works best)
8 slices bacon or or turkey bacon (about 1/2 pound)
1/2 cup diced onion
1/2 cup finely chopped carrot
1/2 cup minced celery
1/4 cup minced red pepper
1 10-1/2 ounce can condensed chicken or vegetable broth
1/4 cup flour
1 cup half and half
3 cups shredded sharp cheddar cheese
1 tablespoon sugar
salt and pepper to taste

Open beer and let stand while dicing vegetables. Sauté bacon until crisp. Drain and crumble. In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, and then reduce heat to low.
Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste. Serves 6 to 8.

 

Submitted and modified by Carrie Sneiger Lake Forest IL

ALE APPLE FRITTERS

 

12 ounces amber ale
1 1/2 cups flour
2 tablespoons sugar
1 teaspoon vanilla

1 teaspoon cinnamon
2 tablespoons melted butter
2 1/2 cups oil
8 large apples, peeled, cored and cut into 1/3-inch thick rings (Granny Smith are best) soaked in ice water till ready to use, then pat dry.
sugar and cinnamon mixture for dusting

 

In a large bowl, whisk together ale, flour, sugar, vanilla, cinnamon and melted butter. Set the mixture aside. Pour oil to deep Dutch oven cast-iron frying pan. Heat the oil to about 350 -360. Dip the dried apple rings into the batter and coat them evenly. Fry the apple rings in small batches. Turn once to cook evenly. Skim the extra pieces out of the oil and add more oil as needed. Be sure to keep the oil hot. Let the cooked apple fritters drain on paper towel for a few minutes then sprinkle them with the cinnamon sugar mixture and serve. Serves 8.

 

Modified from cookingwithbeer.com

 

RIBS IN BEER

 

6 to 8 boneless ribs, cut away excess fat

salt and pepper

2 onions, chopped

2/3 cup hickory brown sugar barbeque sauce

1/2 cup ketchup

1 tablespoon mustard

2 tablespoons brown sugar

1 teaspoon red pepper flakes

1/2 cup beer

 

Salt and pepper both sides of the ribs. Spread the chopped onions over bottom of a roasting pan or crock pot. Put the meat on top of the onions. In a bowl combine the beer, ketchup, mustard, pepper flakes, brown sugar and barbeque sauce and mix to combine. Pour the mixture over the meat, cover and cook in the oven for 350 for 4 to 5 hours or in the crock pot on high for 4 to 5 hours or low for 8 to 10 hours. To serve place the meat on a serving platter and cover. Let liquid sit for a few minutes, skim off the fat and then pour the gravy over the top. The gravy will be kind of thin so you can thicken it with a little cornstarch and cold water mixed together added to the gravy and heated for 2 minutes. Serves 4.

 

BEER AND LIME CHICKEN

 

2 whole chickens (about 4lbs total)

1 tablespoon salt, or to taste

1 tablespoon black pepper, or to taste

1 1/2 to 2 limes, halved

1 can beer

Paprika to taste

1-1/3 cups water

1 lb baby carrots

 

Preheat the oven to 350. Season the chicken inside and out with salt and pepper. Squeeze the juice from the limes over the whole chicken, and then place the squeezed halves into the cavity of the chickens. Pour 1/2 of the beer into the chicken and the place the chicken on a roasting rack in a roasting pan. Pour the remaining beer over the top of the chicken and then pour the water into the bottom of the pan. Sprinkle the top of the chicken lightly with paprika and a little more salt and pepper. Cover the chicken with aluminum foil and roast for 1 hour. Remove the foil, add the carrots to the bottom of the pan, baste with the juice in the bottom of the pan, and sprinkle a little paprika on the carrots and cook an additional 30 minutes, basting occasionally. To Serve, remove the chickens from the oven, let set for 3 minutes and then cut them into quarters. Place the carrots on a serving platter, place the chicken quarters on top and serve with the sauce on the side. Serves 8.

QUICK SELF RISING BEER BREAD

I’ve had this recipe forever and my kids love it

 

3 cups self-rising flour

1/4 cup sugar

1 cup grated cheddar or pepper jack cheese

6 to 8  green onions, chopped

12 ounces beer

 

Preheat oven to 350 and REALLY grease the bottom and all the sides of a loaf pan. Set it aside In a large mixing bowl, sift the flour and sugar together. Add the cheese and chopped green onions. Mix to combine. Add the beer and mix until the ingredients are combined but be careful to not over mix. Spoon the batter into the prepared loaf pan. Bake for 50 minutes to a 1 hour, or until the loaf is golden brown and sounds hollow sound when thumped. Cool on a rack and then serve. This can be made up to a month in advance and frozen. Makes 1 loaf

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