Posts Tagged ‘beer’
Memorial weekend is nearly upon us! Do you have any festive activities planned? My weekend has not been dictated as of yet, but I do know that one of my friends is coming from out of town to visit. Granted, I will be going into work on Monday regardless of the holiday, because that’s the life of a graduate student, but that doesn’t mean we cannot enjoy a regular length weekend. Added bonus = the pool opens Saturday!
(P.S. Memorial weekend was always the time for pools to open growing up in the North. So I figured when I moved to the South pools would open sooner due to earlier warm weather. But of course this logic does not seem to follow.)
In preparation for the holiday weekend the Holiday Recipe Club got together to create themed recipes using one of three ingredients: watermelon, beer, pork. I really wanted to make a strawberry-watermelon beverage for you because it sounded incredibly refreshing and perfect for the weekend, but there lies the problem – I would’ve had to make it before the weekend because obviously today is the day to post! Maybe I will end up making and sharing later if you’re lucky .
Anywho, I went with the fun idea of adding beer to chocolate truffles. I used Sam Adams Alpine Spring for these because it sounded almost as refreshing as that watermelon drink. I bet a chocolate (or regular) stout would be a great choice as well. As for the assembly, these truffles were not as easy to roll as those I’ve made in the past. I found I needed to rinse and dry my hands between rolling every truffle, which was a bit tedious. Hard work pays off though, right?
Be sure to check out all the other recipes linked up at the bottom of this post. And join in on the fun by signing up through the Holiday Recipe Club’s contact page.
One year ago: Goat Cheese Stuffed Tomato-Basil Chicken Burgers
CHOCOLATE BEER TRUFFLES
Makes approximately 2 dozen truffles
9 oz. dark chocolate, 65% cacao
1/2 cup heavy cream
3 Tbsp beer
1/3 cup unsweetened cocoa powder
- Place chocolate and heavy cream in a heat-proof bowl over (not on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes. Slowly and gently stir in beer. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
- Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming 1-inch truffles by hand and place on parchment-lined baking sheet. Dust truffles with unsweetened cocoa powder to finish*.
*If not serving immediately, keep rolled truffles in the fridge and dust with cocoa powder just prior to serving.
Source: Endless Simmer
Before I dive into the St. Patrick’s Day themed Holiday Recipe Club post today, I suppose I should tell you how my mom’s surgery went after the dramatic story I told yesterday. Agreed? I feel like I am dangling something tantalizing in front of you.
The pre-op business took all of the morning and then the balloon test to make sure they could proceed with the real surgery took a little while longer. Surgery didn’t truly begin until mid-afternoon. Originally the plan was to cut off the carotid artery as she had enough blood flow without it due to a precious surgery, but the process was causing her to become sick (vagal response) despite all of their efforts. Being a life-threatening situation, they went ahead and tried something else which only had a 1% chance of being completed…
They got it to work! The doctor was ecstatic (myself and family included) and said the carotid artery was saved via stent and the aneurysm itself was now filled 95% with coils. He may have to go back in to fill the remaining 5%, but we shall see how things go. Of course I didn’t have a clue how these coils worked so after my aunt explaining to me what she was told by a nurse, and a little research on the web, it is a platinum coil that causes a clotting reaction to occur within the aneurysm itself and will hopefully eliminate it! I even found a little video if you care to watch on YouTube.
I didn’t get to speak with my mom but she is feeling well despite the nausea from the anesthetic. She will be held in the ICU overnight and will likely be in the hospital for another 2-3 days. I am very much relieved for it to be over. (Update: if the MRI results today look good she’s going home tomorrow!)
As for the bouquet of cake balls, being that the hospital is 2 hours from their home they have not made their presence known yet. Wish I had gotten them in the mail sooner so that they could have arrived on Tuesday instead. I wasn’t thinking it through and just wanted them to be there when she was done with surgery so I went for Wednesday. Hopefully their neighbor was able to scoop up the package so that it won’t be sitting outside the entire time they are gone.
But now I must redirect you into thinking about the upcoming holiday, St. Patrick’s Day. For today’s post we had to choose between pistachios, potatoes, and beer. My mind immediately went to soup. And a green one such as split-pea, with potatoes and beer. Little did I know that split-pea is an acceptable Irish food item with which to celebrate the holiday. Learning stuff is cool!
This was my first time ever making split-pea soup. In fact the last time I witnessed it being homemade by anyone was decades ago by my grandmother. I don’t recall how she makes it (and I doubt she does either because she’s from the generation that doesn’t need recipes), but I kind of like my split-pea soup a bit thicker. With the chunks of potato and carrot it ended up stew-y, and it was awesome. Especially when served with asiago biscuit twists. If you like a thinner split-pea, then simply stop cooking it when it reaches your preferred consistency.
Want to get in on the HRC fun? Sign up and get more information HERE. Also, don’t forget to check out all the other bloggers’ recipes at the bottom of this post.
One year ago: Creamy Baked Chicken Taquitos
2 Tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, minced
4 cups dried split peas, rinsed
9 medium carrots, peeled and sliced 1/2″ thick
4 large russet potatoes, peeled and cut into 1/2″ cubes
1-1/2 tsp dried thyme
3 quarts reduced sodium chicken broth
1-12 oz. bottle of ale
Salt and pepper
- In a large stock pot or French oven, heat the olive oil over medium-high heat. Add the onions and cook until translucent, stirring occasionally. Add the garlic and cook until fragrant, about 30 seconds. Combine the remaining ingredients, except salt and pepper, in the pot and bring to a boil.
- Reduce heat to a simmer and cover slightly with the lid. Allow to cook for 1-1/2 hours, stirring occasionally. Add salt and pepper to taste and continue to cook until it reaches a desired consistency (I cooked mine a little on the thicker side). If it cooks down too much, simply add more chicken broth or water.
Source: Adapted from Teenie Cakes
Soup. It’s just about the only food I can think about other than pizza since the holidays, so be prepared for more of both. Not really sure what about January makes me want pizza, but soup at least makes sense. Even though the temperatures are not quite right for this time of year (high of 66 today? Seriously?), it’s cool enough for a bowl of comforting and creamy warmth.
For anyone who made the usual resolution to eat healthier, this isn’t really the recipe for you. Although I did use 2% instead of whole milk! Does that make up for the heavy cream and cheese load? Probably not so I guess it’s a good thing my resolution* didn’t involve anything in the food section. Although I just realized while typing, that this was made before New Years so it wouldn’t have mattered either way! Guess it does for all of you though doesn’t it? Boo, my apologies for not sharing sooner.
This quick soup will fill you up right and keep you warm from the inside-out. I enjoyed my first (and second) serving with a rosemary roll, MmMmm!
*What was my new years resolution? To relax. I know that may sound kind of odd, but I have a hard time allowing myself to do just that. It’s no wonder my upper back and shoulders are always tense. Go-go-go all the time yet somehow I have managed my 26 years on this earth without coffee. I am an enigma to most people.
One year ago: Homemade Hot Cocoa Mix
CHEDDAR BAKED POTATO SOUP
6 Tbsp butter
1/2 pound bacon, cut up
1 onion, chopped
3 carrots, chopped
3 ribs celery, finely chopped
2 Tbsp minced wet garlic
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 cups chicken stock
1 cup heavy cream
1 cup 2% milk
12 oz beer
4 lbs russet potatoes, peeled and chopped
1 cup grated extra sharp Cheddar
1 cup grated white sharp Cheddar
1 Tbsp hot sauce
1 Tbsp Worcestershire
- In a stockpot over medium heat, heat the butter, and add chopped bacon until cooked. Add the onion, carrot, celery, and garlic for about 5 minutes. Add flour to the pan and continue to stir for a couple of minutes. Add salt and pepper. Add the stock, then whisk in the milk, cream, and beer. Add in the potatoes and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 to 30 minutes.
- Add the cheeses, 1/2 cup at a time, stir to melt after each addition. Add more salt and pepper, to taste. Add hot sauce and Worcestershire, if desired.
Source: Adapted slightly from She’s Becoming Doughmesstic.
Last week I came down with a pretty nasty cold. But since my cat is not much of a cook, I had to make myself some soup – or chili rather. This recipe is my dad’s so it was the closest thing to having someone else cook for me as I could get without leaving my apartment.
This chili actually recently won best chili in a contest my dad entered in their community. No wonder, when we used to live in Texas he was on a chili team! The only thing I changed was using hot chili beans instead of mild.
Most of the time I double this recipe. In which case I sometimes use half chuck steak and half ground beef, and one can hot beans and one can mild (and yes I actually did double it this time but am posting the undoubled version). As an added bonus, I also whipped up my mom’s jalapeno cornbread which I will be sharing with you tomorrow!
One year ago: Oven-Fried Onion Rings
1 medium onion, chopped
2 Tbsp olive oil
1 lb. beef chuck steak, cut into bite-sized pieces (may substitute with ground beef)
1-15 oz. can tomato sauce
1-6 oz. can tomato paste
1-10.75 oz. can condensed tomato soup
3/4 cup water
6 oz. beer (half a bottle)
1 Tbsp chili powder
1 tsp salt
1/4 tsp cayenne pepper
1 tsp Tabasco hot sauce (optional)
1-15 oz. can hot Mexican chili beans
1 medium green bell pepper, chopped
1/2 cup shredded cheddar cheese, plus more for topping
- In a large pot over medium heat, cook onion in olive oil until tender. Add meat and brown until only a little pink remains.
- Add sauce, paste, soup, water, beer, and seasonings. Thoroughly mix and reduce heat to medium-low. Simmer uncovered until thick, about 2 hours, or until the meat is very tender.
- Stir in the beans, pepper and cheese. Simmer for another 15 minutes and then serve immediately with additional cheese on top, and with either crackers or corn bread.
Source: My dad
After seeing two versions of pretzel bites last week I knew I had to have them for football viewing this past Saturday. But then I saw these beer sourdough pretzels, and wanted to make a bite sized version. But while I’m at it, how about the fancy idea to shove sausage inside of them? Why yes, thank you I will. So I present to you, sausage stuffed sourdough beer pretzel bites (or sausage stuffed pretzel bites for short)!
They are really easy to make other than the required patience for the dough to rise. Easy to make, but my kitchen was still a mess afterwards. Worth it. I mean just look at them, doesn’t the sausage look all cozy and delicious inside there?
I made a beanless chili-cheese dip as well, which originally was intended to be a separate snack but after dipping the pretzels into the dip I knew they were meant to be together. I think any dip involving cheese would be perfect with these pretzel bites.
P.S. I used turkey sausage to cut down on the fat content, but there will be no judgement from me if you go full steam with the pork sausage!
SAUSAGE STUFFED PRETZEL BITES
Makes 30 bites
14 oz pre-cooked turkey sausage link, cut into 1/2 inch slices
1 cup unfed sourdough starter, straight from the refrigerator
1/2 cup lukewarm water
1/4 cup of your favorite beer
1 Tbsp sugar
1-1/2 tsp salt
2 tsp instant yeast
3-1/4 cups flour
1 Tbsp butter, melted
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 Tbsp water
Pretzel salt or coarse Sea Salt
- Combine the sourdough starter, water, beer, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450. Line two baking pans with parchment paper and lightly spray with cooking oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 22-inch rope. Cut the dough into 1-inch pieces; using your two hands, one-by-one, shape the dough around one piece of sausage and roll between hands until evenly covered. Place the pretzels onto the parchment-lined pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt (or coarse sea salt). Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Hope everyone enjoyed a labor-free weekend! Or at least a reduced amount of labor. I certainly took advantage of some lazy-time on Saturday, watching every college football game I could find on TV starting with my Buckeyes at 11 am.
I am so glad college football is back in season. And to celebrate I kicked off the day with a beermosa. Initially I thought it sounded really gross to mix beer with liquor, and then orange juice. But don’t knock it until you try it! I was pleasantly surprised by this beverage, and it may be a staple for every 11am game. It’s the mimosa for football fans!
2 oz orange flavored vodka
6 oz light beer, of your choice
4 oz orange juice
- Pour vodka into a large glass, followed by beer and then orange juice. Stir and enjoy!
Source: Taylor Tailgates