Beer: It’s what’s for dinner

Three courses of beer-infused noms

By Hayley Fudge

Photo: Jackie O’s Mystic Mama Buffalo Chicken Dip

I started cooking with beer about five years ago when I realized my passions of well-crafted beer and quality eating didn’t have to be mutually exclusive. While always a bit of an experiment, most recipes can be enhanced by the creative flavors that beer can add.

Beer acts as an effective tenderizer to meat with its alpha acids and tannins. It can also bring out subtle sweetness and nutty flavors in desserts. As a good rule of thumb, never cook with a beer you wouldn’t drink.

Here are a few simple recipes for a delicious three-course meal using all Ohio-crafted brews.

Jackie O’s Mystic Mama Buffalo Chicken Dip

Ingredients:

1 lb. (approximately three) cooked, shredded chicken breasts (tip: use already cooked rotisserie chicken if you’re pressed for time)

8 oz. sour cream

8 oz. softened cream cheese

¾ cup shredded Parmesan

¾ cup shredded mozzarella (plus another ¼ cup to sprinkle on top pre-baking)

½ cup buffalo wing sauce (Frank’s Red Hot Buffalo Wing sauce recommended)

½ cup Jackie O’s Mystic Mama India Pale Ale

1 tsp. garlic powder

¼ cup blue cheese crumbles

Instructions:

Preheat oven to 350 degrees.

In a large bowl or food processor, combine the cream cheese, sour cream, Parmesan, ¾ cup of mozzarella, buffalo wing sauce, beer and garlic powder until well blended. Add shredded chicken and mix in thoroughly.

Pour into oven-safe baking dish, top with remaining mozzarella and bake 15-20 minutes until mixture is warm and cheese is bubbling.

Remove from oven, top with blue cheese crumbles and serve with chips (pita or tortilla chips recommended).

Rhinegeist Franz Slow Cooker Shredded Pulled Pork Sandwiches

Ingredients:

2 lb. pork shoulder roast

1 tsp. garlic powder

1 tsp. paprika

1 tsp. course sea salt (more to taste if you like)

1 tsp. freshly ground black pepper

1 tsp. dried oregano

3 12 oz. cans of Rhinegeist Franz Oktoberfest beer

Barbecue sauce

Instructions:

Combine all ingredients in slow cooker and cook on high for 8 hours, or until meat shreds easily with a fork.

Remove meat from slow cooker and discard remaining liquid.

Mix in some of your favorite smoked BBQ sauce.

Serve on artisan kaiser roll.

North High Milk Stout Fudge Brownies with Stout Whipped Cream

Ingredients for brownies:

1½ cup unbleached all-purpose flour

½ cup unsweetened cocoa powder

1 tsp. instant coffee

½ tsp. salt

3 large eggs

1½ cup sugar

1 tsp. pure vanilla extract

½ cup canola oil

½ cup North High Milk Stout

4 Tbsp. unsalted butter, melted

8 oz. semisweet chocolate chips

(Tip: If you are pressed for time, you can skip the above recipe and use a boxed brownie mix. Simply substitute the equivalent amount of stout for the water in the recipe instructions on the back of the brownie mix box.)

Ingredients for stout whipped cream:

1 cup heavy cream

½ cup powdered sugar

3 tbsp. stout

½ tsp vanilla extract

Instructions for brownies:

Preheat the oven to 350°F. Spray or grease a 9” x 13” baking pan.

Combine the flour, cocoa powder, coffee, and salt in a large bowl.

Whisk the eggs, sugar, vanilla and canola oil in a separate bowl.

Add the dry ingredients to the egg mixture and stir well to combine.

Mix in the milk stout and then the melted butter, and stir just until just combined.

Stir in the chocolate chips.

Pour the batter into the prepared pan and bake 30–35 minutes or until center is cooked.

Instructions for stout whipped cream:

With a mixer, beat heavy cream and powdered sugar together until peaks/ripples form.

Add in the beer and vanilla extract and mix again.

Refrigerate until ready to use.

Top brownie with whipped cream and dust with cocoa powder just before serving.

Hayley Fudge is one of Dayton City Paper’s Resident Beer Geeks. An enthusiast of craft beer and the culture that surrounds it, Hayley aspires to share her love of beer with others by whipping up beer-infused cupcakes on the regular. Reach Hayley Fudge at HayleyFudge@DaytonCityPaper.com.

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Hayley Fudge is one of Dayton City Paper’s Resident Beer Geeks. An enthusiast of craft beer and the culture that surrounds it, Hayley aspires to share her love of beer with others by whipping up beer-infused cupcakes on the regular. Reach Hayley Fudge at HayleyFudge@DaytonCityPaper.com.

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