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!
Stout Chocolate Pancakes

1 cup all purpose flour
¼ cup granulated sugar
½ tsp baking powder
½ tsp baking soda
3 Tbsp unsweetened cocoa powder
½ tsp salt
½ cup buttermilk
1 large egg
½ cup stout (or porter) beer
•2 Tbsp melted butter
(plus additional butter for griddle)
1 tsp vanilla extract

1.Combine the flour, sugar, baking powder, baking soda, salt, and cocoa
powder in a large bowl. Whisk together until well combined.
2.In a separate bowl, stir together the buttermilk, beer, egg,
melted butter, and vanilla.
3.Add the wet ingredients to the dry ingredients and stir until just combined.
4.Preheat a griddle over medium heat; grease with butter or cooking spray.
5.Drop about ¼ cup scoops on the hot griddle. Allow to cook until the edges
look dry and bubbles appear in the middle. Flip and continue to cook until
cooked through, about 2 minutes per side.
6. Serve with maple syrup, whipped cream, fresh berries, or chocolate syrup.
Makes 4 servings.
(Recipe created by Jackie Dodd)
Ale Chili Casserole (With Polenta)

2 15.5-oz. cans kidney beans, drained
24 oz. vegetarian ground beef-style crumbles
1 cup canned or frozen corn kernels
1 medium tomato, diced
2 15-oz. cans tomato sauce
2 Tbsp. chili powder
1/2 tsp. cayenne pepper
2 tsp. salt, divided
1/4 tsp. onion powder
1 tsp. cumin
1 cup water
2 cups Pale Ale
3/4 cup cornmeal
1 Tbsp. margarine
Paprika, to taste

1. In a large bowl, combine the kidney beans, beef-style crumbles, corn
kernels, diced tomato, tomato sauce, chili powder, cayenne pepper,
1 tsp. of the salt, the onion powder, and cumin.
2. Spread the mixture into a 9-inch by 13-inch baking dish. Set aside.
3. To create the polenta, in small saucepan, combine the beer, water,
cornmeal, margarine, and the remaining 1 tsp. of salt and allow to
stand for 10 minutes.
4. Bring the mixture to a boil over high heat, stirring constantly. Reduce the
heat to medium-low and cook, stirring frequently, for 12 to 15 minutes.
5. Pour the polenta over the mixture in the baking dish and spread it to the
edges. Allow it to cool and firm up for 15 minutes.
6.  Sprinkle the paprika over the polenta then bake at 375°F for
20 to 25 minutes or until the polenta is golden on top.

Makes 6-8 servings
Sweet Beer Muffins

3 cups all-purpose flour
2 tsp baking powder
1 cup granulated sugar
½ tsp salt
½ tsp cinnamon
1 cup unsalted butter, melted
1 tsp vanilla extract
1 cup wheat beer
2 large eggs
For the topping:
3 Tbsp butter, melted
2 Tbsp cinnamon
¼ cup granulated sugar


1.Preheat oven to 350.
2.In a large bowl whisk together the flour, baking powder,
sugar, salt and ½ tsp cinnamon.
3.In a separate bowl, whisk together 1 cup melted butter, vanilla, beer, and eggs.
4.Make a well in the dry ingredients, add the wet ingredients, and stir
until just combined.
5.Grease a muffin tin (this recipes makes between 18 and 24 muffins,
depending on how full the wells are filled).
6.Pour the batter into the wells of the muffin tin, about ¾ full.
7.Bake at 350 for 20-22 minutes or until muffins are light brown and
spring back when lightly touched.
8.Allow to cool completely.
9.Add the 3 Tbsp of melted butter to a small bowl.
10.Stir together the remaining cinnamon and ¼ cup sugar in a separate bowl.
11.One at a time dip the muffins into the melted butter, and then roll around
in the cinnamon-sugar mixture.

Makes 18-24 muffins
Give these 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...
For outstanding beer Elaine recommends the Gaslight Brewery
and Restaurant, 15 So. Orange Ave, South Orange, NJ
For vegetarian food at a BYO try The Loving Hut,  538 Rt. 10, Ledgewood, NJ
Elaine Alexander  -  wine, beer and culinary writer
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