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!
Baltic "Fish" Dish


4 faux fish filets (any kind)
2 cups flour
12 ounces Baltic Porter
1 tsp onion powder
1 tsp garlic powder
1/2 tbsp chili powder
1/2 tbsp Ancho chili powder
1/2 tsp cinnamon
1/2 tsp cloves
Salt and pepper to taste
Canola oil

The batter contains many of the traditional ingredients one would find in a
traditional molé sauce, except the cocoa powder is replaced with porter beer.

Pour enough canola oil in the skillet to submerge half the faux-fish and
turn the burner on to medium.
Mix the flour and the spices in a deep bowl and then whisk the beer
into the flour mixture to create a batter.
Test that the oil is hot by dropping in some batter and look for a sizzle. Once the
oil is hot, dredge the fish in the batter on both sides, shaking off any excess.
Cook the fish according to the directions on the package
. Transfer to a paper towel lined plate to absorb any extra oil.
You may need to cook in batches to avoid overcrowding the pan.
Serve alongside “chips” topped with fresh chopped cilantro and a pinch of
cayenne and a glass of Baltic Porter.
Cheesy Beer Pretzel Bites

3 cups shredded cheddar cheese
•2 Tbsp. corn starch
•1/2 cup + 2 Tbsp. beer of your choice
•1 lb of pizza dough
•5 cups water
•1/4 cup baking soda
•1 egg
•Coarse salt

Preheat the oven to 425°F / 220°C.

Toss the cheddar cheese with the corn starch until it’s evenly distributed. In a
medium saucepan, bring 1/2 cup of beer to a simmer. Then add in the cheese
and corn starch mixture and whisk until it begins to thicken. Once thick, take
off the heat. (It may cool and become more solid over time, but don’t worry! It
will melt back down in the oven, so this is fine.)

Slice a small piece of your pizza dough, roll it into a ball, then flatten it out.
Place a small spoonful of the beer cheese mixture in the center of the dough.
Pick up the top and bottom edges and bring them up and together. Do the same
with the left and right edges. Continue bringing in the rest of the edges of the
dough until it all meets in the center and there are no gaps for the cheese to
leak out of during baking. (You can pick up and twist the top of the dough to
make sure everything is more secure.)

Bring five cups of water to a boil in a medium pot. When you’ve finished putting
together your pretzel bites, add the baking soda to the water and immediately
scoop in your pretzel bites. Boil for 20-30 seconds, then take out and place on a
baking sheet lined with parchment paper. In a small bowl, combine one egg
and two tablespoons of beer and beat with a fork until they are well blended.
Brush the mixture onto the top of each pretzel bite, then top with coarse salt

Bake for 15-20 minutes (or until they have browned). As the fresh-baked
pretzel bites cool, open a chilled

  • 1 tablespoon vegan butter
  • 1 medium onion, finely chopped
  • 3 celery ribs, finely chopped
  • 3 cloves garlic, finely chopped
  • 6 ounces asparagus, chopped into 1" pieces
  • 2 cups Imperial IPA
  • 4 breaded vegan chicken patties, cubed
  • 1 cup vegan mayonnaise
  • 1 cup vegetable broth
  • 6 egg replacers
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon chives, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups French bread, cubed
  • 1 cup vegan cheddar cheese, shredded


1. Preheat oven to 350 degrees Fahrenheit. Lightly butter 9x13" baking pan.
Melt vegan butter in a skillet and add onion, celery, and garlic.
Cook, uncovered for about 5 minutes on medium heat.
2. Add asparagus and water and cover, cooking for about 5 more minutes.
Uncover and continue cooking until liquid cooks off. Remove from heat. In a large
bowl, mix together the cubed vegan chicken patties and vegan mayonnaise.
Add the cooked vegetables. Stir together.
3. In a separate bowl, mix together the beer, broth, egg replacer, parsley, chives,
salt, and pepper. Spread 1/2 the bread cubes in dish and top with chicken mixture.
4. Pour "egg" mixture over the bread and chicken. Top with the other 1/2 French
bread. Sprinkle vegan cheese on top. Bake for 45 minutes or until brown

Servings: 6
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
More Great Recipes
More Great
Recipes click
Recipes click