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.
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
Elaine Alexander  -  wine, beer and culinary writer
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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!