Vegetarian Cooking With Beer
Here's my take on some healthy foods that pack
plenty of flavor.  Try these easy to cook recipes
and you won't be disappointed.  And of course,
don't forget my golden rule -
when in doubt use more beer!
Chocolate Guinness Cake with Stout Crème Anglaise

INGREDIENTS
For the Cake:
1 cup Guinness Extra Stout
3 ounces unsweetened cocoa powder,
plus additional for dusting the cake pan
8 ounces sweet butter softened
8 ounces unbleached all-purpose flour
10 ounces sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
5 eggs, preferably organic and free-range
2 tablespoon pure vanilla extract

For the Stout Crème Anglaise:
½ Cup Guinness Extra Stout
5 large egg yolks(cage free) or vegan egg substitutes
½ cup light brown sugar
pinch of Kosher salt
¼ cup heavy cream
1 teaspoon pure vanilla extract

--------------

DIRECTIONS
For the Cake:

1. Preheat oven to 350 degrees F.
2. Butter a classic bundt cake pan, then dust with cocoa powder
3. Heat the Guinness in a pan over low heat until the temperature
of the liquid is about 100 degrees. Add the cocoa powder
and whisk until it's well blended.
4. In a stand mixer with a paddle attachment, beat the
softened butter with the flour, sugar, baking soda,
and salt for about 3 minutes.
5. Add the Guinness/cocoa mixture and beat well.
6. Combine eggs and vanilla together in a small bowl.
Whisk briefly, then add to the batter.

7. Pour the batter into the prepared pan and
bake for 45 minutes – 50 in a conventional oven  until a cake
tester inserted into the cake comes out clean.

For the Stout Crème Anglaise:

1. Bring beer just to a boil in a small heavy saucepan, then take off heat.
2. Whisk together egg yolks, brown sugar and salt in a medium bowl.
3. Add heavy cream and vanilla to the egg yolk mixture, whisking
constantly, then add the hot beer.
4. Return to the saucepan and cook over low-medium heat, stirring constantly
with a wooden spoon until the custard thickens. Do not allow to boil.
5. Serve slices of the cake atop spoonfuls of the crème anglaise.
Beer and Desserts


Hello everyone... In response to many e-mails asking for some general tips
about using beer in desserts here are a few.  Many styles of beer are available,
with flavor, aroma and carbonation factors that marry well with different styles
of dessert.  Give it a try and you will be amazed how good dessert can be!

1. Carbonation and yeastiness make batters crisper, and help cakes
and sweet quick-breads to rise.

2. Depending on style used, beer may enhance the chocolate or
dark-fruit aspects of sauces, or highlight the lightness of
macaroons, bread pudding and lemon pound cake.

3. When adding beer as an ingredient to cakes, choose a recipe
that uses water, milk, buttermilk or yogurt. Use a beer with
compatible flavors as a substitute for half of the liquid.

4. With fruit pies, you may use up to 4 oz. of beer, but add
an additional tablespoon of flour to the filling.

5. Beer such as Framboise (raspberry), Kriek (Cherry),
Pesche (Peach), or Seasonal Spiced Beer can be used as a
gentle flavoring in desserts a tablespoon may be all you need.
Follow-up with the same beer as an accompaniment. You may
wish to warm the beer and enjoy as a sipper.

Now let's look at a recipe that practiceS what I preach!
Give my recipes a try and you won't be disappointed.  
They are quick, easy, and fun to cook.  And remember,
when in doubt just use more beer!
Be seeing you.....
J. R.  Attamante
For outstanding beer and vegetarian food J.R. Attamante recommends the
Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ
For vegertarian food at a BYO try The Loving Hut,  538 Rt. 10, Ledgewood, NJ
J.R. Attamante  -  wine, beer and culinary writer
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