To make the reduction, stir together the beer and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium to maintain a heavy simmer to a very low boil. Continue to cook, stirring often, until the beer reduces to about 1½ ounces, 30 to 45 minutes. Watch the beer closely as it nears its full reduction as it can burn if not stirred often. Set aside to cool completely.

Stir together the flour, orange zest, salt, allspice, nutmeg, pepper, and clove in a medium bowl. Set aside.

Blend together the butter, ½ cup brown sugar, and granulated sugar in the bowl of an electric mixer on medium-high until light and creamy, about 3 minutes. Scrape the sides of the bowl as needed.

Mix in the egg, and then the beer reduction and vanilla. The batter may look slightly lumpy. With the mixer on low, gradually add the dry ingredients. Mix on medium until combined into a ball of dough.

Divide the dough into two equal balls and transfer each to a sheet of plastic wrap. Flatten into a disk and wrap. Refrigerate for 1 hour.

Roll out each disk on a floured surface to ½ inch thickness. Cut with desired shapes. Transfer the cookies to an ungreased baking sheet, at least 1 inch apart. Place the cookie sheet in the freezer for 10 minutes. Form dough scraps back into one disk, refrigerate until you are ready to roll, cut, freeze, and bake.

Preheat the oven to 350°F. Bake the cookies for 14 minutes, until the edges are slightly browned. Remove from the oven. Let cool for 2 to 3 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Cookies will keep in an airtight container for up to 4 days, or freeze for up to 1 month.

Beers to consider: Great Lakes Brewing Company Christmas Ale, Thirsty Dog Brewing Company 12 Dogs of Christmas Ale

Note: This recipe also appears in “Food on Tap: Cooking with Craft Beer” from author Lori Rice

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Boil pasta in salted water until al dente, strain and put aside.

In a medium size, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the stout and half and half.

Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and half the Parmesan. Stir until cheese sauce is blended and then add the pasta. Taste and adjust the seasonings as desired with salt and pepper.

Pour mixture into a baking pan and top with remaining Parmesan cheese and panko crumbs. Cook 30-40 minutes (until bubbling on the edges and browned on the top).

photo © hermitsmoores via flickr creative commons

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Add butter and pilsner to the bottom of a large pot with a fitted lid; add the clams. Place the pot over medium-high heat and cook, covered, until the clams have opened wide, 6 to 9 minutes. (Discard any clams that don’t open.)

Using a spider, tongs or a large slotted spoon, add the clams to a large serving bowl. Divide the buttery, pils-laced clam broth that remains at the bottom of the pot into smaller bowls for dipping clam bodies. Set the clams and broth on the table beside a bowl for collecting shells.

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Reduce heat and simmer for 20 minutes.

Serve with your favorite BBQ.

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Combine 1 cup of the flour, paprika, chili powder, cumin and salt in a medium bowl.

Add the IPA, whisk to combine, and let sit at room temperature at least 30 minutes to allow the yeasts to develop.

Meanwhile, pat the fish dry, season with salt and pepper and cut into 1-inch cubes.

Toss with the remaining 1/2 cup flour.

Mango Salsa

To prepare the mango salsa, combine all the ingredients in a medium bowl.

Taste and season with more salt, lime or hot sauce if necessary.

Avocado Crema

For the avocado crema, use a fork to mash the avocado in a medium bowl.

Add the yogurt, sour cream, hot sauce and lime, and continue mashing to form a smooth sauce.

Add more yogurt or sour cream to achieve your desired consistency, and season with salt and hot sauce.

Frying the Fish

To fry the fish, heat 1/2-inch oil in a large skillet to 375°F.

Working in batches, shake off the excess flour from the fish, then coat with the beer batter. Being careful not to overcrowd the pan, fry in the hot oil 3-5 minutes, or until golden-brown and cooked through.

You may need to test a few in the first batch to get the time right.

Transfer to a paper towel-lined baking sheet to drain and repeat with remaining fish.

Assembly

To assemble, warm the tortillas and fill with fish.

Drizzle with avocado crema and top with mango salsa.

Serve with lime wedges and additional hot sauce if desired.

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Move to another plate and top with cheese and additional toppings if desired (cooked bacon, sliced ham, etc.).

Repeat with another slice of bread to complete the sandwich.

In a large skillet, melt butter over medium-high heat. Place the sandwich in the middle, and let cook on each side 3-4 minutes, until it reaches a crispy golden brown and a gooey cheese middle. Repeat for all sandwiches. Plate, add garnishes and enjoy.

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2. Pour 1/4 cup stout over breadcrumbs. Set aside. Grate the remaining onion half on the large holes of a box grater; squeeze out excess liquid. Add onion to a medium-sized bowl. Mix in beef, egg, cheese, parsley, reserved breadcrumbs and remaining salt. Form into equal-sized meatballs (about 2 tablespoons mixture each).

3. Heat remaining oil in a large skillet over medium-high heat. Cook meatballs, turning occasionally until browned and cooked through, 8 to 10 minutes.

4. Add remaining stout to the bottom of the pan with the meatballs, using a wooden spoon to scrape up the browned bits. (You’re deglazing the bottom of the pan with stout, the basis of building the rest of your sauce.) Simmer until the stout starts to bubble and thicken, 2 to 4 minutes. Add reserved tomato sauce; turn meatballs to coat. Gently simmer meatballs and sauce together over medium-low heat until the meatballs are tender and the sauce tastes rich and meaty. Serve with extra chopped parsley and grated Parmesan cheese.

Photo credit: H.B. Wilcox Photography

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Scrape the sides of the bowl often and allow the mixer to knead the dough for 10 minutes. It will continue to be sticky but will become smooth as the mixer kneads it.

Grease a bowl with butter or cooking oil. Transfer the dough to the prepared bowl, cover, and refrigerate for 20 to 24 hours. Just before you remove the dough from the refrigerator, preheat the oven to 350°F. Grease six wide-mouth, half-pint mason jars with butter. Prepare a well-floured surface.

Turn the dough out of the bowl and use floured hands to form it into a ball. Roll out to a rectangle about 8-by-12 inches with the 12-inch side facing you. Continue to sprinkle the top and bottom with flour as you roll. It’s important to work quickly so the dough remains chilled and easy to work with.

For the filling, brush the melted butter over the rectangle of dough. Sprinkle it with the brown sugar, cinnamon, and nuts, if using. Roll the dough toward you, tossing flour under it as you roll or using a scraper if necessary. Place it seam side down; it will be soft and loose in shape. Tuck in the ends and cut it into six rolls, each about 2 inches wide. Transfer each roll, cut side up, into a prepared mason jar.

Place the mason jars on a baking sheet and bake for 30 to 35 minutes, until golden brown on the top and the interior of the rolls reaches 190°F. Allow them to cool for 10 minutes.

Make the frosting by using a fork to mash together the powdered sugar with the butter in a small bowl. Stir in the sour cream and continue to stir rapidly until a smooth frosting forms. Stir in the vanilla and salt.

Add a dollop of frosting on the top of each roll and spread as desired. Enjoy warm or at room temperature. Store leftover rolls in the refrigerator. Remove the lid and microwave 15 to 30 seconds before eating to take the chill off.

Excerpted from Beer Bread. Copyright 2020 by Lori Rice. Reproduced by permission of The Countryman Press. All rights reserved.

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2.  Whisk 1 cup flour with baking powder, paprika and salt; gradually whisk in lager. You’re aiming for the texture of thin pancake batter or heavy cream; add more lager or flour, if needed. Set aside.

3. Fit a large pot with a thermometer. Add two inches of oil to the bottom of the pot; heat over medium-high until the oil reaches 375 °F. Dredge onion rings in the remaining 1/2 cup flour. Shake off excess flour; dip in the beer batter. Lift onion rings from the batter and, allowing any excess batter to drip back into the bowl, carefully add half the onion rings to the oil. Fry, turning occasionally with long-handled tongs or a slotted spoon, until the crust is a crisp golden brown, about 1 minute. Transfer rings to the prepared towel-lined plate or baking sheet. Bring the oil back to 375 °F; repeat with remaining onion rings. Set aside.

4. Peel, pit, and coarsely chop the avocado; add to a small bowl with 1/2 teaspoon salt and the juice and zest of the lime (about 1 tablespoon juice and 1 teaspoon zest). Smash the mixture into a coarse spread with the tines of a fork. Set aside.

5. Shape the beef into four equal patties; season on all sides with remaining salt.

6. Heat a grill to medium-high. (Alternatively, heat a grill-pan or a cast-iron skillet over medium-high heat). Oil the grill (or pan) and cook the burgers, flipping once, until cooked to desired temperature — 3 to 4 minutes per side for medium-rare, 4 to 5 minutes per side for medium.

7. Divide burgers between buns; top with smashed avocado and onion rings.

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In a medium bowl whisk together the flour, cocoa powders, salt, baking soda, baking powder and chocolate chips.

In a larger bowl beat the butter with the sugars until light and fluffy. Add the molasses, vanilla and egg and beat well.

Alternate the flour and the stout with the egg mixture until combined.

Chill the dough for about 30 minutes, or until it has firmed up enough to scoop out cookies.

Scoop on the prepared baking sheet and bake for 15-17 minutes or until the top springs back lightly when touched.

Cool completely.

The post Soft Stout Cookies appeared first on CraftBeer.com.

Heat the stout and sugar in a non-stick skillet on low to medium heat until the mixture has almost reduced by half. You can test the consistency by running your finger on the back of your spoon or spatula.If the syrup doesn’t run back into the finger mark then it’s ready.

Set the syrup aside to cool.

Beer Brown Sugar

Mix the sugar and beer syrup together in a mixing bowl with a fork or electric hand mixer until combined. Set aside to use, or place in a plastic bag for future use. The brown sugar stays good for about a month.

Beer Crinkle Cookies

Beat the butter, brown sugar and white sugar in an electric mixer with the paddle attachment. Mix on low to medium until smooth. Mix in eggs, one at a time until combined. Then mix in the beer syrup and vegetable oil. In a separate bowl; whisk together the flour, baking soda, cinnamon, ginger, nutmeg, baking soda, allspice and salt.

Reduce the speed of the mixer to low and slowly add the flour mixture. Once the cookie dough is just combined, remove from the mixture and transfer to a separate bowl. Cover with plastic wrap and place in the fridge for at least an hour or overnight.

Heat your oven to 325°F. Scoop out about a quarter-sized ball of dough and roll in granulated sugar. Bake at least 3 inches apart, these cookies will spread.

Bake for about 20 minutes, rotating once during the baking process. If you make smaller balls, you would want to reduce your baking time. I recommend baking for 15 minutes, and checking on them. Let cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool.

These cookies are super crunchy and have a fantastic snap to them. They would make fantastic ice cream sandwiches. Salted caramel ice cream in between these cookies…oh my!

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Begin cake recipe by melting 7 tablespoons of unsalted butter. Set aside to cool. In a large bowl, mix flour, baking powder, baking soda, salt and spices together. Combine brown and granulated sugar in a second bowl. Add sour cream and eggs to the sugar and mix. Whisk melted butter into the sour cream mixture until smooth.

Slowly mix the sour cream mixture into the dry ingredients until combined. Chop cooled apricots into ½ inch pieces. Add apricots to combined ingredients. Pour cake batter into two greased 9-inch cake pans.

Prepare the streusel topping by chopping the chilled butter into ½ inch pieces. Combine dry ingredients in a bowl. Mix in the butter with a fork or clean hands. (The mixture will resemble course crumbs.) Add streusel topping to cake batter. Cover pans tightly with plastic and refrigerate overnight or no more than 24 hours. Pour glaze into a container, cover and refrigerate.

The next day, preheat oven to 350 degrees. Unwrap the pans, place on middle rack and bake for 30-40 minutes.. (The liquid absorbed by the apricots during the glaze preparation varies by brand, so check every 3-5 minutes to make sure the center is firm, starting at 30 minutes.) The cakes are done when the tops are golden brown and a fork poked into the center only pulls out a few crumbs. Cool on racks. When completely cool, drizzle glaze over the top. The glaze will be thick, like honey.

Also, kudos to America’s Test Kitchen for the idea to put the batter into two smaller pans; it helped solve the “mushy middle” dilemma you can have with coffeecakes.

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Pour the brine over the protein or into Ziploc bags with the proteins. Refrigerate and follow the guideline below for brine times. Discard brine when the protein is removed and pat dry the protein before cooking.

Brining Time

How long to brine depends on the size of the protein; a whole turkey will take much longer than a few chicken thighs; a pork loin left whole for roasting will take longer than a pork loin cut into chops. Be careful not to over brine otherwise the dish will taste over salted.

Bone in pork chops: 6-12 hours Whole chicken: 4-8 hours Chicken breast: 1-2 hours Whole quail: 2-4 hours Duck breast or legs: 4-6 hours Whole pork loin: 8-12 hours Pheasant breast: 4-6 hours Chicken thighs: 4-6 hours

Yield: 5 cups or enough for up to 2 pounds of protein.

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In a large bowl, sprinkle yeast over your 1/2 cup warm water. Let rest for about 5 minutes.

Stir in sugar, salt, and olive oil. Pour in the pumpkin beer. It will get all kinds of frothy as it reacts with the yeast already in the bowl.

With a wooden spoon, stir the flour in one cup at a time. You don’t want your dough to be too sticky, but you don’t want it to be too dry either. I started by adding 3 cups of flour (you can always add more in as you knead it).

Knead the dough on a lightly floured surface for about 8 minutes. Or you can throw it in your mixer with the dough hook for about 3 minutes. As I kneaded my dough in the mixer, it started getting sticky, so I ended up adding another 3/4 cup flour in.

Once you’re done kneading, place your dough into a lightly oiled bowl. Place bowl in a warm spot, cover with a kitchen towel, and let sit for about an hour to rise.

Punch the dough down and you’re ready to form the pretzels! Start by dividing the dough into 12 balls, so you can make sure your pretzels will all be relatively the same size.

Take one dough ball and roll it into a rope. Shape the rope into a pretzel by forming into a “u” and crossing one end down, followed by the other end.

Mix your remaining 2 cups warm water with 1 tsp baking soda in a baking pan or other shallow dish. Dip the formed pretzels in. And then place on a greased baking sheet.

Continue with remaining dough balls. Cover with a kitchen towel again and let rise for another 20 minutes.

Brush each pretzel lightly with beaten egg. Sprinkle with kosher salt. And bake at 425°F for about 15 minutes.

Right when they come out of the oven, brush them with a little melted butter.

Pumpkin Beer Mustard

In a medium bowl, mix together mustard seed, pumpkin beer, and apple cider vinegar. Put in fridge for about 2 hours (or up to 2 days) to marinate.

Transfer the mixture to a food processor and process until the mustard seeds are ground and the mixture thickens.

Put the bowl back in the fridge until you’re ready to use it. If you let it sit for a day or two, the flavors will begin to mellow.

Sweet Pumpkin Dip

Mix all the ingredients together and put in the fridge until you’re ready to eat.

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In a saucepan, over medium heat, bring the beer up to a simmer. Add the brats, and cook until plump, about 6 minutes.

Preheat the grill.

Lightly brush the sausages with oil. Place on the grill, and cook for a few minutes on each side.

Remove the sausages from the grill, and serve with potato salad, rolls and mustard.

Potato Salad

Place the potatoes in a second saucepan, and cover them with salted water by 2 inches.

Place the saucepan over medium heat, and simmer the potatoes until tender, about 15 minutes. Drain well, and return to the saucepan to keep warm.

In the meantime, grab a skillet and cook the bacon until crispy over medium heat. Add the onions, and season with pepper. Sauté for 1 minute. Remove from the heat. Set aside.

Transfer the potatoes and the bacon mixture (including the fat) to a large mixing bowl. Add vinegar (to taste), mustard, eggs and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together.

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Place a large skillet over medium heat. Add the chopped bacon and sauté until crisp.

Add the sliced shallot. Sauté another 2-3 minutes to soften. Then add the Brussels sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.

Pour the bottle of pale ale into the skillet. Add the salt an both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through, 12-15 minutes.

See Sommer’s full post at A Spicy Perspective.

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Peel and dice the onion, then add it to the slow cooker

Pour the beer into a vessel and stir in chili powder, cumin and garlic powder.

Cover chicken and onion mixture with beer and spice mix.

Drain tomato and chili mixture slightly before adding to the slow cooker.

Open and lightly drain excess liquid from the tomatoes. Add them to the slow cooker. (Some liquid is fine.)

Stir so that everything in the pot is evenly covered by liquid.

Cook on high for four hours or low for eight hours, stirring about halfway through. Shred the chicken with a fork 30 minutes before serving.

Add two cans of tomato paste and stir well.

Continue to cook on low so that the chicken can absorb tomato paste and additional juices.

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Start by making your brownies. They will need to be completely cool before you add them to the ice cream, which will take some time. You can put the pieces in the fridge for a bit to chill before adding them to the ice cream maker.

Follow whatever recipe you choose and leave them out to cool when they are done.

When they are cool, cut some of the pan into bite sized pieces to put into the ice cream.

Beer Ice Cream

For the beer ice cream, mix 2 Tbsp of the whole milk with the cornstarch in a small bowl. It is important to make sure the cornstarch is completely dissolved to make a slurry, so mix well! Set that aside.

In a new bowl, incorporate the cream cheese and salt together in a large bowl (you’ll be adding a lot more to it later and need the room). Set that aside. Now comes the important part, making the custard.

Combine 1.5 cups whole milk, 1.25 cups heavy cream, 2/3 cups sugar, 3 Tbsp corn syrup and 1/2 cup cocoa powered in a large sauce pan.

Bring the mixture to a rolling boil for 4 minutes (Be careful not to have the heat on full blast. Let it come up to a boil gently or you will scold the milk).

After about 4 minutes of boiling time, remove the pot from the heat and slowly whisk in the cornstarch slurry you made earlier. Turn the heat back on the pot and let it come to a boil for about 3 minutes, until it has thickened slightly. Stir the mixture with a rubber spatula the whole time.

Remove the pot from the heat and slowly pour the hot mixture into the bowl with the cream cheese while whisking. Whisk the cream cheese/custard vigorously for a few minutes until you have worked in all of the cream cheese and it is smooth.

Next, pour in the Belgian-style dark ale! Whisk some more until it’s all incorporated. The hard part’s done and it’s all about being patient from this point on (which for some may actually prove to be the hard part).

Now you need to cool the ice cream base. You can do this however works best for you. I poured it into a gallon freezer bag and plunged that into an ice bath (ice and water in a big bowl), then let it chill out in the fridge for about an hour. You could also just put the bowl into an ice bath and cover the mixture with some plastic wrap. Whatever works for you. The freezer bag/ice bath set up worked well. You should let it cool for at least an hour. This will result in a much smoother end product.

Once your ice cream base is cold, add it to your ice cream maker and follow the manufacturer’s instructions (which usually means turning it on and walking away).

Let it churn for about 25 minutes, and then add in the brownie bites and coconut if using. You should add them in when the ice cream looks pretty much done. Use the add spout on the ice cream maker and add them in while it is still churning. Let it go for another 5 minutes or so, and then turn off the machine.

Scoop the ice cream into a freezer safe container and let it set for 4 hours or more in the freezer. After that, it should be ready to go. Scoop and enjoy!

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Fry the bacon and set it aside on a plate to cool.

Preheat oven to 375°.

Grease a 9″ x 5″ x 2½” loaf pan with butter and set aside.

Combine dry ingredients in a bowl, mixing well.

Add shredded cheddar cheese and honey to the dry ingredients.

Crumble bacon and add it to the ingredients already in the bowl. Mix well.

Add the beer to the bowl, stirring frequently to distribute the liquid. (The batter will be thick and sticky.)

Add batter to the prepared bread pan, smoothing the top so it’s flat.

Slice cold butter into pats roughly ¼ inch thick and place them on top of the batter.

Bake at 375° for 35-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. (Begin checking at 35 minutes. If the top is golden, but the center isn’t fully done, cover with foil and continue baking.)

This bread has a tendency to swell quickly, so stick with the recommended 9″ x 5″ x 2½” pan or larger.

If you must use a smaller pan, place an empty cookie sheet on the rack under the bread pan to catch melting butter if it drips.

Let bread stand on counter for 10 minutes to allow the melted butter to redistribute itself throughout the bread.

Remove the bread from the pan and cool fully on a cooling rack.

Slice and serve plain or with butter and honey.

The post Bacon Cheddar Beer Bread appeared first on CraftBeer.com.

Meanwhile, bring water to a simmer in bottom of double broiler.

Place mixture from step one over simmering water; cook, whisking occasionally to prevent lumps from forming, until thickened, about 20 minutes.

When mixture coats the back of a spoon and leaves a clear line after running finger across, it’s properly thickened. Add chocolate; stir occasionally until fully melted, about 4 to 5 minutes. The pudding is ready when it’s thick and smooth. Remove from heat; add vanilla.

If you’re anti-lumps, it’s best to press pudding through a fine mesh strainer into a bowl. It’s amazing how many tend to sneak in there, even when the mixture is seemingly smoother than smooth.

Do you like the skin that forms on simmering milk? If so, place plastic wrap over the bowl, leaving headspace between the pudding and the plastic. If not, gently press plastic wrap directly onto the top of the pudding and cover with a separate piece of plastic wrap to ensure its airtight.

Place in refrigerator to chill for a minimum of 30 minutes, up to a few days.

Prior to serving, place cookies in a resealable bag and use a rolling in to whack/crush/pulverize until the consistency of, well, dirt. Alternatively, use a food processor – but where’s the fun in that?

To assemble, spoon pudding into an individual bowls until half full, top with a layer of crumbs; add more pudding, top with with additional crumbs and a couple of gummy worms.

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Sprinkle ground beef with salt, pepper and cayenne. Form into four loosely packed patties. Using your thumbs create a shallow well in the center of each patty.

Heat your grill or skillet to medium-high. When hot place patties, indent-side up. Pour a couple spoonfuls of beer into each well. Cook for 4 to 5 minutes, flip, and cook for 3 minutes more. Add cheddar and let melt over heat, about 1 minute.

Slather toasted Spent Grain Burger Buns with Hop Mayo, stack patty, tomato, lettuce and a generous amount of Beer, Bacon & Onion Jam (we like it to almost look like there are two patties). Enjoy.

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In a mixing bowl, combine granulated sugar and egg yolks. Whisk until frothy and pale in color. Add Mascarpone cheese and set aside.

In a different container, combine powdered sugar , Kahlua, and beer.

Immerse the lady fingers into the coffee mixture and lay them down, filling the bottom of a hotel pan. Cover the lady fingers with the mascarpone mixture and spread evenly.

Repeat lady finger layer.

Repeat mascarpone layer.

Chill and Serve: May be stored in a refrigerator for up to 7 days.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

The post Beeramisu: Tiramisu Made with Beer appeared first on CraftBeer.com.

First, melt the butter in a sauce pan over medium heat.

Whisk in the flour and stir for a couple minutes.

Add the milk and IPA and stir well.

Reduce to low heat and add the cheese.

Cook (stirring often) until melted.

Butter the bread, add the cheese (add some more grated cheese if you want), and cook on a skillet until golden brown (flipping occasionally).

The post Back Forty Beer Co.’s Beer Cheese Sandwich appeared first on CraftBeer.com.

Add 1 tablespoon of oil to the skillet and heat to medium-high.

Fry the chopped onion until translucent and tender, about 5 to 7 minutes.

Add minced garlic and fry for about 30 seconds.

Transfer ¼ cup of the chopped onion and minced garlic mixture into a large mixing bowl.

Place the remaining garlic and onion mixture in a second bowl.

Meatballs:

Add 2 tablespoons of ground ginger to the large mixing bowl, on top of the ¼ cup onion and garlic mixture.

Stir.

Add ground chicken to the large mixing bowl.

Combine thoroughly with your hands, being careful not to over-handle.

Lightly form loose meatballs about the size of ping pong balls. (Don’t pack the meatballs too tightly, or they’ll be tough.)

Add ¼ cup oil to the skillet and heat to medium.

Add the meatballs in batches, cooking until browned all over, about 15 minutes.

Turn meatballs frequently as they cook. Add a bit more oil if the meatballs stick.

Cover a plate with a paper towel and set meatballs on it to cool.

Sauce:

Return skillet to stovetop.

Add 1 tablespoon oil and heat to medium.

Put the onion and garlic mixture from the second mixing bowl into the skillet.

Add tomatoes and tomato paste.

Stir, scraping the browned bits of meatballs, garlic and onion from the bottom of the skillet.

Add curry power, garam masala, chili powder, red pepper, brown sugar and the remaining 1 tablespoon of ground ginger.

Mix until chopped ingredients are coated.

Add beer and chicken broth.

Cover, reduce heat and simmer for 15 minutes or until the sauce thickens, stirring occasionally.

If serving as a main dish, make the rice while the sauce cooks.

Add meatballs and stir until covered with sauce.

Reduce heat and continue to simmer on low to warm the meatballs.

Serve over rice, or alone as an appetizer.

The post Chicken Curry Meatballs Made with Beer appeared first on CraftBeer.com.

Portion soup into oven safe bowls add croutons on top, and cover with provolone, and cheddar jack cheese. Place in oven and melt cheese until brown (5-8 minutes).

The post Redwood Beer & Onion Soup appeared first on CraftBeer.com.

Strain through a mesh cap into a large container.

Add Deschutes Brewery’s Pinedrops IPA and whisk to combine.

Chill completely.

Place chicken in a large container.

Add chicken brine to cover (all liquid).

Let rest for 24 hours.

Roast Chicken at 375°F for 1 to 1 ½ hours or until internal temperature reaches 165°F.

Allow to rest before serving.

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