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! |
| Beer Battered Buffalo Cauliflower INGREDIENTS Canola oil for frying 2 cups all purpose flour ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon black pepper 1 teaspoon cornstarch 12 ounces IPA or DIPA 3 cups cauliflower florets (stems removed) ½ cup buffalo sauce 2 tablespoons butter or vegan margarine, melted Directions 1. Heat 4 inches of canola oil in a pot over medium high heat. Clip a deep fry thermometer on the side and bring oil to 350F, try to maintain this temperature. 2. In a large bowl whisk together the flour, salt, garlic powder and cornstarch. 3. Pour two tablespoons of the beer into a small container, set aside. 4. Add the remaining beer to the flour bowl along with 2 tablespoons water, whisk until combined adding additional water to thin until the batter is the thickness of pancake batter. 5. Turn the oven to 175F. Place a wire rack over a baking sheet, add the baking sheet to the oven. 6. One at a time dip the florets into the batter until well coated, then add to the hot oil. Fry until golden brown on all sides, about 4 minutes, then transfer to the baking sheet in the oven to keep warm until all cauliflower is done. 7. Stir together the reserved beer, buffalo sauce, and butter. 8. Add the deep fried cauliflower to a bowl, drizzle with sauce, toss until well coated, serve immediately. |
| Soft Beer Pretzels Ingredients 10 oz. (250 gms) all purpose flour 2 1/4 tsp (10 gm) active dry yeast 1 1/2 tsp sugar 130 ml dark beer 1 tsp salt For the glaze: 1 yolk 3 tbsp dark beer To sprinkle on top: Toasted sesame seeds Caraway seeds Nigella seeds Salt as desired Directions 1. In a bowl add the yeast and sugar to the beer, along with some flour. Mix well and let sit for 20 minutes. 2. Add the remaining flour and salt into the yeast mixture. Knead to make a smooth and elastic dough. 3. Coat the dough with some oil and cover the bowl with a wet cloth. Let proof for 30 minutes. 4. Put two racks in the oven- one in the middle and the other below it. Preheat oven to 220C / 430F. 5. While the oven preheats, punch the risen dough down. Knead it for a while. 6. Cut the dough into 8 portions. 7. Roll each piece into as long a sausage as possible with thin extremities. Form them into a Brezeln or pretzel shape and place on a parchment line baking tray. 8. Brush each roll with the glaze, and sprinkle some seeds on top. Pat the seeds into the dough with your hands. 9. Put a shallow container filled with boiling water into the lower rack of the oven. On the middle rack put the baking tray. 10. Bake for 25 minutes, or until nice and dark and sounding hollow when lightly tapped. 11. Let cool for 5 minutes and serve while still warm. |
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| 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... Elaine |
| 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 |
| More Great Recipes click HERE |
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| More Great Recipes click HERE |
| More Great Recipes click HERE |
| Jalapeno IPA Hummus INGREDIENTS 2 fresh jalapenos, stemmed, seeded and chopped (about 1/4 cup) 3 tbs tahini 1 1/2 cups cooked garbanzo beans, drained 1/3 cup chopped cilantro 1 tbs olive oil 1 lime, juiced (about 1 tbs) 1/2 tsp garlic powder 1/2 tsp salt 2/3 cup IPA beer (plus additional if needed) Directions 1. Add all ingredients to a food processor and process until smooth. 2. Add additional IPA for a thinner dip. Serve with pita or chips. *Note: most of the heat from Jalapenos are in the seeds. If you want a hotter hummus, you can leave the seeds in. If the finished dip is too mild, add 1/4 tsp chili powder for a spicier dip |
| Read First Cooking with wine may be common practice, but many cooks overlook the flavor- enhancing potential of beer in all its myriad varieties. Lagers, pilsners, pale ales, brown ales, stouts—each offers a distinctive blend of grains, yeast, water, and flavorings, and can be used in recipes for results that range from subtle to surprising. The bottom line - beer can be used with most any recipe to bring the dish to unexpected heights. Beer rules! |
