Beer Pancakes

1 cup sifted all-purpose flour
1/4 cup white sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup beer
2 tablespoons butter, melted

In a large bowl, stir together the
flour, sugar, baking powder and
salt. Pour in the egg, beer and
melted butter; stir with a whisk
just until blended - a few lumps
are okay.
Heat a skillet or griddle over
medium heat. Coat with vegetable
oil or cooking spray. Spoon about
1/4 cup of batter onto the hot
surface for each pancake. When
bubbles appear on top of the
pancakes, flip, and cook until
browned on the other side.

Whole Wheat Beer Bread

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer

Preheat oven to 350 degrees F (175
degrees C). Lightly grease a 9x5 inch
loaf pan.
In a large mixing bowl, combine
all-purpose flour, whole wheat flour,
baking powder, salt and brown sugar.
Pour in beer, stir until a stiff batter is
formed. It may be necessary to mix
dough with your hands. Scrape dough
into prepared loaf pan.
Bake in preheated oven for 50 to 60
minutes, until a toothpick inserted into
center of the loaf comes out clean.
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
How about one more recipe? This is a quick and easy to make tasty side dish .

Stout-Hearted Cabbage-

This recipe is a nutritional winner and good for any type diet.

1 tablespoon toasted pumpkin seed oil
2 medium shallots, diced
2 teaspoons minced fresh ginger root
3 cups shredded red cabbage
3 cups shredded napa cabbage
1 cup Irish stout beer (e.g., Guinness)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the pumpkin seed oil in a skillet over medium-high heat. Place shallots and ginger
in the skillet, and cook until tender. Mix in red cabbage and napa cabbage, and cook
about 2 minutes. Pour in the beer. Season with salt and pepper. Reduce heat to
medium, cover skillet, and continue cooking 5 minutes, or until cabbage is tender

Serves 4

From Elaine:  Thanks to BeerNexus for asking me to step in again for Chef Soboti.  
I'm a huge fan of her work and sincerely thank her for allowing me to contribute to
her column this month.  Special thanks to Chef Soboti for all the great vegetarian
dishes she includes on her menu at the
award winning Gaslight Brewery and Restaurant.  Cheers!
and as always,......remember you can do it!
Just read the recipe twice and go slow
So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
BeerNexus wine/beer expert Elaine Alexander
gives us several more of his cooking with beer
vegetarian recipes as he fills in for Chef Soboti this
March.  Enjoy J.R.'s dishes and remember cooking
with beer makes everything better

Beer Nuggets


14-ounce package of extra-firm tofu
1/2 cup bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon pepper
salt, to taste
1/2 cup strong ale or Imperial IPA

Unwrap the tofu and shake off any excess moisture.
Place the tofu in a freezer bag or wrap well in plastic,
then freeze the sealed tofu for at least 24 hours.

The next day, thaw the tofu by placing it—unwrapped—
into a microwave-safe bowl. Cover the bowl and
microwave on high, checking every 2 to 3 minutes to
make sure the tofu doesn’t cook. Once thoroughly
defrosted, gently squeeze out any excess moisture
and cut into 1-inch cubes.

Preheat the oven to 350°F.

In a shallow bowl, add the bread crumbs and spices,
mixing well. In a separate bowl, pour 1/2 cup of

Dip each piece of tofu first into the water, lightly
shake off any excess water, and then coat with the
seasoned bread crumbs.

Put the breaded tofu cubes on a lightly oiled baking
pan and baked 25 to 30 minutes, until golden brown
and crisp.  Serve with a dipping sauce such as sweet
and sour or barbecue, or spicy mustard.
March 2008