This beer-jam recipe has many uses….as you will see in our next post. But before we show you the most epic way to include it in a meal, we first have to tell you how to make it. Strawberries in the summertime are freaking amazing. Combine them with beer and make a jam – even better. Also, who would’ve though making jam is so darn easy? It literally takes 30 minutes from start to finish. The beer we used – Anarchy by 4 Noses Brewing – is an hoppy strong ale that is slightly sweet with nutty biscuit flavors….and it’s absolutely delish. The problem is, Anarchy is exactly as its name describes, a rebel. Tommy, the head brewer at 4 Noses, says its set to change each time it’s brewed. So, if you’re not able to grab it before the recipe changes, go find something that’s a bit hoppy and fruity and you should be good to go.
We are a bunch of fruits over here at Drink and Spoon and we also love cooking with fruit. Therefore, we are going to stay on this fruit and beer train with our next recipe: Slow Cooked St. Bretta Applesauce. St. Bretta Spring from Crooked Stave is a 100% Brettanomyces Whitebier, brewed with Minneola tangelos, and aged in foeders (basically giant barrels) for 6 weeks. It’s tart and extremely citrusy. Citrus from the beer + sweet apples + a few spices/herbs = a recipe for success. I particularly like this recipe because it’s a different take on your regular old applesauce and it makes enough for some to be jarred and stored or given away as a gift. My serving suggestions include: serve it with pork chops, use it in your pancakes, or just have a giant bowl for a snack. As for as how long you can store the jars, I found this link that shows you how to preserve them for a longggg time (http://www.wikihow.com/Preserve-Applesauce) otherwise, I’d keep them in the fridge for up to 2 weeks.
Both of my grandmothers make amazing banana bread. Fo’ realz – its amazing. And I got to eat both all the time as a child which probably explains my weird chubby phase that I went through from ages 8-15. Smothering cream cheese and extra sugar on top probably didn’t help either. So, which of my grandmothers’ recipes did I choose to make? Neither, of course! I refuse to pick favorites. Instead, I made my own and threw some beer in it. Not just any beer, though. I chose Chocolate Oak-Aged Yeti by Great Divide. The Yeti series of stouts is by far the best. Ok..I guess I do pick favorites. But really, I’m not a big stout drinker and I find that all of the variations of Yeti are incredibly smooth. They are also easy to cook with and pair food with, as seen in the coconut macaroon recipe.
Gordon’s Chipotle Guacamole
HAPPY CINCO DE MAYO! My dad, Gordon, has been begging me to post his guacamole recipe since the blog began. I think he wants to be famous and the time has finally come for him to have the spotlight. This dish is basically his go-to party favor. I think the first time he brought it out was for Thanksgiving. Guacamole…at Thanksgiving. Whatever – its amazing and I’d eat it year round too. It’s a bit different than your average guac since it has chipotle peppers. He adds lemons to his as well but I forgot to buy them so mine won’t. Feel free to mix it up and enjoy!
Welcome to the three part series of recipes that we are posting for Cinco de Mayo. They are all pretty easy and definitely delicious. There will not be a beer pairing because lets be honest, you should all be drinking tequila.
Why is it called everything salsa? Because it has everything in it and you can put it on everything! You can eat it with chips, throw it on some tacos, or even top of a salad. I’d say this is something you should probably have in your refrigerator at all times.
Since the great holiday of 4/20 just recently happened and I live in Denver (but did not partake) – I decided to create the ultimate munchies recipe: French fries topped with goat cheese, pancetta, basil and a balsamic reduction. You can also make these for drunk munchies but I suggest you have a sober friend help you out. I made them for just regular old get-home-from-school-munchies. No matter what your reason, you’re going to fall in love with this recipe. Even though it contains fried food, the freshness of the basil will somehow trick you into thinking it might possibly be healthy. One suggestion I have is to freeze the potatoes ahead of time so they are ready when you want to cook. You should even freeze extra so you can make French fries all the time because, who doesn’t love French fries?
The title of this recipe has a double meaning. First, it means that Granny J is hot stuff. Second, this is Granny J’s hot stuff – the best pepper jelly in the world. She finally revealed her secrets and sent me the recipe for this prized family jewel. And it’s awesome. Every bite reminds me of my childhood, eating cream cheese and pepper jelly with crackers on my deck in the summer time. It’s sweet and hot and the most amazing snack in the world.
Did you know that there is such a thing as a smoked beer? I had no idea. Luckily, when I told my beer expert, Xavier, that I wanted something smoky for a dish, he knew what to recommend right away. Aecht Schlenkerla Rauchbier Märzen is a smoked beer from a Bamburg, Germany brewery by the name of Brauerei Heller-Trum or more famously known as Schlenkerla. Now that’s a lot of German words I don’t understand. What I also don’t understand is, how in the hell do you smoke a beer? So I looked up some of the words. “Aecht” means original or true. “Rauchbier” is a style of smoked beer where the malt is dried over an open flame, usually from burning beechwood, which gives it that smoky flavor. “Märzen” describes how, in the old times, the beer was brewed in March (the brewing season) and stored in the cellar over Spring and Summer in order to keep it cool. From these findings, I deduced that Aecht Schlenkerla Rauchbier Märzen is an original smoked beer from Schlenkerla in Bamberg, Germany that is of the Märzen style. Whew!
A word of warning before cooking up these deliciously spicy potatoes: consider wearing gloves. Seriously though, my hands were on fire for the whole night. Also, don’t even think about itching your eye or washing your face. I made both those mistakes and it felt like Satan was playing a cruel practical joke on me. It doesn’t matter how many times you wash your hands, the jalapeños will always win. Nevertheless, you should definitely make this recipe because it is extremely tasty. Brandon and I loved it and we ate it all so no one else could love it. At first there is a lot of spice and smokiness from the jalapeños and paprika but after a few bites, you’ll start to notice the rosemary and chives hindering in the background. Grab a Tempter IPA by Telluride Brewing Company to wash it all down and you will be one happy camper.
The best thing you can bring to a party, besides delicious beer, is an amazing dip. This great salsa is sure to please and luckily, it can be used in another recipe as well. One dip is good but two dips are twice as nice. What better to serve them with on Super Bowl Sunday than Man Beer. Straight from Colorado’s own Bull and Bush Brewery, the orange and blue bottle represents the Broncos and the beer inside is packed with flavor. This delicious English IPA is a classic and the hops and citrus help to even out the spice in the salsa. Good luck whipping up this easy recipe and GO BRONCOS!