cooking with beer – PorchDrinking.com
‘Sugar and spice and everything nice!’ That is what my parents always told us girls were made of. I’m sure they changed their opinion about that saying as soon as I turned 13. Luckily, I (mostly) grew out of my crazy phase and, as I got older, I started Cooking with Beer. Now, the things made of sugar and spice are these apple cinnamon pretzels topped with a pecan beer sauce, made with 4 Hands Brewing Co.’s Sugar & Spice. I hope my parents will accept these scrumptious treats as a peace offering for all those years I showed them that little girls may not be so sweet after all.
Hopefully the only hearts that get broken this Valentine’s Day are these cookie hearts when you take a big bite out of them. For this holiday edition of Cooking with Beer, I’ve teamed up with Epic Brewing Company to showcase their newest brew to cans, Lil’ Brainless Raspberries. This sweet treat is easy drinking with the perfect amount of raspberry punch. This flavor profile is why it was chosen to create the raspberry filling for the lemon shortbread cookies. Not to mention the pretty in pink cans were extremely hard to resist. If you’re trying to impress your crush or you’re just really into cookies, bake a batch of these Lil’ Raspberry Cookies. If you’re really trying to win extra brownie points, get an extra sixer of Lil’ Brainless Raspberries to go along with them. Happy Valentine’s Day, lovers!
Since the NFL Sunday is really just a weekly holiday of food disguised as a football game, I’m bringing you five recipes instead of one. If you follow Drink and Spoon religiously, you may have seen some of these recipes before. If not, welcome to the wonderful world of Cooking with Beer. As you travel through this list of good eats, you’ll see that I have laid out a step-by-step guide on how to properly prepare all of these dishes throughout NFL Sunday. Enjoy and may the best appetizer win!
What is the one thing everyone does on NFL Sunday? Pig out, of course. No matter what team you’re rooting for, I’m sure you’ll be shoveling food and beer into your pie hole while your eyes are glued to the TV. To honor this feast of snacks, I’m bringing you a recipe for some epic sliders. First, you will make a hoppy orange pulled pork with Rebel IPA to properly perfume your house before the party. Next, you will make a creamy peanut coleslaw so the pulled pork can have a crunchy friend in this tiny sandwich. Then… sausage. Because a ‘pig out’ slider clearly needs extreme amounts of pork. Finally, you will pile it all up on a Hawaiian sweet roll because they are the best and the only real way to properly transport this much pork into your gullet. Good luck to all the teams and may the pork be with you.
After Christmas, I spent a lovely twelve hours in the car driving from Missouri back to Denver. To keep me sane, I brought my friend and amazing photographer, Nate Polta, along for ride. As we made our way through the incredibly exciting plains of Kansas, I convinced him to help me brainstorm recipe ideas. Nate kept proposing I make stir-fries and beef dishes, mostly likely due to his recent return from Asia. Three or four suggestions later he said, “You should make beer sriracha!” … and so I did.
I don’t care if you’re spiritual or not, you’ll definitely be praying for more after you eat these Religious Experience Cookies. For this recipe, we’ve invited The Reverend by Avery Brewing to help us find salvation. With its caramel tasting malts and strong stone fruit flavors, it is the perfect way to marry two cookies into one giant sandwich. Enjoy your cookie feast!
I’m well aware that it is 2 weeks past Thanksgiving and I’m just now posting a cranberry sauce recipe. Up on the east coast, our holiday turned into quite the event when all the power went out. Not only did we have to prepare for 30 people coming over to our feast, I needed to find out how to post this recipe. Unfortunately, no electricity means no wifi so I saved this cranberry dream until now. I’m confident everyone at your Christmas party is going to love it.
I bring you the Cappuccino Stout Chocolate Pie with a Pretzel Shortbread Crust. To keep it short, let’s call it the Chocolate Pretzel Pie. Since this confectionery treat is clearly overloaded with sugar, I chose a cappuccino stout to cut the edge off things. If you’re not a coffee person, don’t fret. The Cappuccino Stout from Lagunitas adds just the right amount of bitterness to balance things out without becoming coffee in solid form. All you chocolate lovers out there need to give a big thank you to Christopher Day for giving me the inspiration for this recipe. Cheers and remember: when cooking with beer, the pie’s the limit!
Welcome to apple-pickin’ season. Even though I picked these apples right off the supermarket shelf, I used to love nothing more than visiting my local orchard and stocking up on this fall harvest fruit. I would make apple pies, caramel apples, apple streusels… the list goes on and on (do I sound like Bubba from Forest Gump yet?). This time around, I opted for the classic apple crisp. It is easy to make and the results are sure to impress. I have had the idea for apple crisp in my head for a while now; pretty much since I saw Abita’s Pecan Harvest Ale on the shelves. First off, I had never heard of a pecan ale so I was basically obligated to buy it. Second, I knew it would be the perfect brew to make some sort of delicious dessert. So a delicious dessert I made and now you can too with this Pecan Caramel Apple Crisp recipe.
Since the Great American Beer Festival is approaching, I decided to post the ultimate Cooking with Beer recipe: the Great American Beer Burger. To properly honor the most epic festival of all time, I knew I had to come up a downright mind-blowing creation and I knew it had to be loaded with beer. I figured nothing is more American than a good ol’ fashioned burger topped with about 1000 calories of ingredients – so I made this dream a reality. A whopping total of six different beers are used to create this monster of a meal plus whatever brews you decide to drink. If you make this thing, you’ll be so impressed with yourself for actually putting it all together, even if you don’t manage to fit it all in your belly. Hell, I’ll be impressed that you actually had to balls to try. If you’re on the fence and can’t decide, just think of this: Why settle for just one recipe with beer when you can combine them all?
I don’t know where you stand on whether it’s acceptable to start drinking pumpkin beers or not, but I’ll tell you I’ve decided that it is definitely okay to start eating them. Southern Tier came to Colorado earlier this year so I quickly snatched up their products, Pumking and Warlock. For the past few weeks they have just been sitting in my fridge, haunting me, daring me to use them. Finally, I caved, and in the best way possible. I figured, why not use them both at once? Since it’s just about fall, I did the most #basicbitch thing I could think of – make pumpkin cheesecake brownies (oh em gee, pumpkin spice lattes!) While they aren’t exploding with pumpkin flavors, they have just enough to make you think, “Damn, these aren’t #basic at all!” That’s exactly what I was hoping you’d say. Cheers to eating your beers.
I’m never buying condiments from the store again. Seriously, I’m not. And why should I when they turn out 10x more delicious at home and they are made with beer. First, I made the Baba Black Lager Mustard and I couldn’t believe how easy it was. Then, I decided to go for ketchup. Ketchup should be sweet, tangy, and if you have the taste buds for it, a little bit spicy. A lot of ketchup recipes will use honey or molasses so I opted to use a beer made with molasses – Snow Drop Köttbusser Ale.
Whenever I’m chillin’ at home alone and want to treat myself to something nice, I make lobster. It just makes me feel fancy. The other night, I was bored at home so I opted for a lobster pasta. I was thinking, “Hmm… a white wine garlic butter sauce would be nice, but a Festina Pêche garlic butter sauce might be better…” And so it happened.
You’ll never eat regular French toast again. Really, I’m not kidding, you won’t. Also, you most definitely will not go back to that plain, boring pancake syrup found hidden in the aisles of Safeway. Just. Say. No.
With this recipe, I shall convert you to a lover of the oaked goodness that is Rumble syrup. In case you need a little extra convincing, I’m throwing it on top of grilled French toast… that is first cooked in bacon fat. Yeah, you read that right – French toast, cooked in bacon fat, then grilled and finally topped with a glorious syrup made from a fantastic oak aged IPA. Let’s get ready to Rumble!
If you’re going to the most incredible bottle share of all time, somebody needs to bring some amazing food. Not only are the patrons going to need something to soak up the alcohol in their bellies, they will also need something to cure the munchies when the booze takes over. To feed the masses of the PorchDrinking.com 2nd Anniversary Party, I knew as the founder of Drink and Spoon, that I had to come up with something scrumptious, plentiful, and cooked with beer. This is how Rauchbier Baked Beans were born.
When was the last time you went to a farmer’s market or a flea market and didn’t see a jar of IPA Pickles selling for some ridiculous price? Along with the boom in craft beer production has also come a boom in craft beer related items – one of them being beer pickles. Instead of giving in and paying top dollar for one of these jars, I decided to go off and make pickles on my own.
Salad dressing and beer: two things that I love. One thing I hate… is salad. Now you may ask, how could you like salad dressing but you don’t like salad? Because I’m smart and because eating leaves is just gross. Like I claim in my bio, I’m just like Leslie Knope and we both ‘hate salad and other disgusting things.’ Seriously though, who was the first person to look down at the ground and decide that they wanted to nom on some grass? It’s not good and I refuse to give in to this veggie loving society. Instead, I will dip my pizza, fries and mozzarella sticks in ranch. I will marinate all my meat in Italian dressing and I will coat every patty melt in 1000 island. That’s just how I roll.
Here it goes again, another recipe about Cooking with Beer. This one should really be called ‘The Trials and Tribulations of Frying Beer-Battered Avocados’ or ‘Kitchen Failures: Avocado Edition.’ Luckily, the saying held true and the third time really was a charm. Frying avocados sounded amazing but figuring out the right way to accomplish the task wasn’t easy. The first time around, the batter was too thick and I forgot some ingredients (so don’t drink too much before cooking). The second attempt, the batter still didn’t seem right and the avocados turned to mush. The third time, well, it was perfection. The batter was crispy and full of flavorful hops from the Upslope IPA. The avocados turned out to be just the right texture. These little crunchy green nuggets tasted great — probably even better to me since I finally conquered what seemed to be an impossible mission. But when you think about it, how could you ever go wrong when beer and avocados are involved?