Cooking With Beer
Sure, we all know how to crack open a cold one on the weekend, but why not also incorporate it into your cooking! With the weather getting cooler, many of us choose to stay home to watch our favorite teams or host get togethers. Spice up your next gathering with some fun boozy recipes!
Why cook with beer? Beer adds a rich, earthy flavor to any recipe to make it taste like it has been simmering for hours. Beers with a sweet or nutty taste can add depth to desserts. Based on how they taste, you can trade some water or stock in a recipe for a brew and get delicious results. You can really experiment anyway you’d like with one rule of thumb: Just like when you’re cooking with wine, don’t cook with a beer that you don’t like the taste of. We have gathered some of our favorite recipes for you to try at your next gathering!
Bud Light Lime Mexican Corn Dip
By The Beer Gourmet
Ingredients:
- 2 can Mexicorn, drained
- 12 oz. bottles of Bud Light Lime
- 8 oz. grated or shredded cheddar cheese
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup chopped green onions
- Chopped jalapenos (your preference)
- 1/2 tsp garlic salt
- 1 tsp lemon pepper
Directions:
Soak corn for one hour in 10 oz. of the beer, drain, and the remaining 2 oz. of Bud Light Lime and add the rest of the ingredients to the corn. Mix, chill, chow! Serve with whole grain tortilla chips, they hold up best to the weight of the dip.
Sam Adams Boston Lager Cheese Fondue
Ingredients:
- 4 tbsp. butter
- 1/4 cup all purpose flour
- 12 oz. bottle Sam Adams Boston Lager
- 1/2 tsp Worcestershire sauce
- 1/4 tsp dry mustard
- 1/4 tsp cayenne pepper
- 4 cups shredded cheddar cheese
Directions:
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 or 2 minutes while stirring constantly to make a roux. Add beer and bring to a slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard, and cayenne, stirring throughout. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Serve with wheat beer bread, veggies, apple and sausages for dipping!
Budweiser Brats
Ingredients:
- 6 beer brats
- 1 onion, sliced into rings
- 1 bottle of Budweiser
- 6 sausage rolls
Directions:
Slice the onions into rings and sperate. Place in a covered dish. Fire up the grill and heat to a medium temperature. Cook brats on the grill to brown all side, but cook slow to avoid them splitting and won't need to cook them all the way through. Place the brats on the top of the onion slices and pour the beer over top. At this point place in a low temperature(250 degrees) oven for over an hour or longer if you wish. Serve on sausage rolls with sauerkraut, ketchup and mustard.
Beer Battered Onion Rings
By Martha Sterwart
Ingredients:
- 2 large white onions
- 6 cups ice water
- 2 cups all purpose flour
- 1 tsp coarse salt
- 1/4 tsp white pepper
- 1/2 tsp baking powder
- 1 cup Big Grove Easy Eddy
- 2 tsp peanut oil
Directions:
In a large pot over medium-high heat, bring 3 inches of oil to 375 degrees. Peel and cut onions into 1/2 inch slices. Separate into rings and place in a large bowl with ice water while you prepare the batter. In a medium mixing bowl, whisk together 1 cup flour, slat, white pepper, and baking powder. Whisk in beer and 2 tablespoons of ice water until just combined. In a separate bowl, add the remaining 1 cup of flour. Remove rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off. Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown. Transfer to a paper towel line rack to drain. Sprinkle with salt. Enjoy!
Pumpkin Beer Biscuits with Elysian Night Owl
By Megan Storey
Ingredients:
- 3 cups buttermilk biscuit mix
- 1 cup Elysian Night Owl pumpkin beer
- 1/4 cup pumpkin seeds
Directions:
Preheat oven according to the biscuit mix package. Prepare biscuit dough according to the directions on the biscuit mix package except replace the liquid portion with the pumpkin beer. After the dough is mixed, knead in 1/4 cup of the pumpkin seeds. Roll out the dough on a floured surface and cut biscuits. When you have cut as many biscuits as you can out of the rolled piece of dough, simply ball it up and roll out again. Keep doing this until there is not enough dough to make one more biscuit. Place the cut biscuits on a greased sheet pan and bake according to the package directions. Remove biscuits from the oven and serve!