Beer & Cooking
There are numerous benefits of using beer as a staple ingredient in a variety of recipes as it assists with many food preparations. These include marinating, deglazing, simmering, poaching, stewing and baking. Here are just some of our favorites, enjoy!
Honey Pale Ale Beer Bread
This bread is best eaten right from the oven. Heavenly! If you do have leftovers (doubtful!), it makes great toast.
Prep Time: 5 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 15 minutes
4 cups flour
1/4 cup sugar
2 Tablespoons baking powder
12 ounces of Garibaldi Honey Pale Ale
2 teaspoons salt
2 eggs, slightly beaten
Mix flour, baking powder, and salt with sugar. Add the beer and egg both at once and stir. You may have to knead the last of the flour in with your hands.
Place in greased 9-inch by 5-inch loaf pan and bake at 375 degrees until done - about 1 hour and 10 minutes. Remove from pan immediately and cool.
Yield: 1 loaf beer bread
Diamondhead Oatmeal Stout Chili
Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you.
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground chuck
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chilies with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chilies
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce Diamondhead Oatmeal Stout
Chopped green onions
Coarsely grated extra-sharp cheddar cheese
Toast cumin and coriander in skillet over medium heat until dark and beginning to smoke, about 4 minutes. Cool.
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chilies. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. This recipe can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
Imperial Pothole Filler Chocolate Stout Cake
2 cups HSB’s Diamond Head Oatmeal Stout
2 cups (4 sticks) unsalted butter
4 cups of flour
1 1/2 cups unsweetened cocoa powder
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Preheat oven to 350°F. Butter two 9-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter equally among pans. Bake cakes until tester comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
For icing you can add cream and dark semi sweetened chocolate:
Bring 2 cups of whipping cream to simmer in heavy medium saucepan. Remove from heat. Add one pound chopped semisweet chocolate and whisk until melted and smooth. Spread with icing and serve with stout of course!