COOKING CORNER: Beer Based Recipes

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By Nanette Wiser

Hosting a tailgate party or romantic dinner for two? From BBQ marinades to baking brownies, beer transforms ordinary foods into exceptional party fare. As a marinade for meat, fish, or seafood, it tenderizes. In roasting, baking or broiling, basting with a beer-based sauce infuses a richly savory flavor. When used as the liquid in a recipe, beer gives extra lift and tender texture to breads and cakes. Cook with or sip porters and stouts with chocolate desserts. Treasure Island’s Sea Dog Brewing Co. serves up dozens of dishes featuring their delicious brews such as the warm beer cheese dip for the sea salt dusted pretzel sticks, the Export Ale onions and Sea Dog beer mustard on the drunken burger and the Sea Dog Blueberry BBQ sauce.  

BEERY CHEESY BREAKFAST MUFFINS Serve this at your next brunch. Preheat the oven to 350° F. Grease two 1/2-cup muffin pans. In a medium bowl, stir together the flour, baking powder and salt. In a separate bowl mix sugar, softened butter, eggs, buttermilk, and lager beer with a mixer until smooth. Pour in the dry ingredients and mix by hand just until blended (don’t over stir). Fold in cheddar cheese, bacon, and jalapeno until combined. Spoon the mix into the prepared cups, filling almost to the top. Bake in preheated oven until the tops of the muffins spring back when lightly pressed, approximately 25 minutes. Cool in the pans for at least 10 minutes before removing.

Ingredients

  •        4 eggs
  •        3/4 cup unsalted butter
  •        1/4 cup sugar
  •        1 ½ Tbsp. salt
  •        3 1/3 cups all-purpose flour
  •        1 ½ Tbsp. baking powder
  •        1 cup buttermilk
  •        1 cup lager beer
  •        1 cup cheddar cheese
  •        1 cup bacon, cooked and chopped
  •        1 jalapeno, diced

DARK CHOCOLATE STOUT BROWNIES Perfect for Valentine’s Day. Preheat oven to 325° F. Grease and flour an 8×8-inch square baking dish. In a large saucepan over low to medium heat, melt butter and chocolate. Remove from heat and stir in sugar, eggs and stout beer. In a separate bowl, combine flour and salt.  Slowly fold in dry mixture to wet mixture, mixing until combined. Pour batter into prepared baking dish. 

Bake in preheated oven for 30 minutes.

  Ingredients

  • 2 cups dark chocolate chips
  • 1 ¼ cups butter
  • 1 cup stout beer
  • 4 eggs
  • 1 ½ cups sugar
  • 1 ½ tsp. salt
  • 1 cup bread flour

Chef Laurent Aubel recipes and photos courtesy of The Beer Institute.

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