Blonde Ale Polenta

Posted on May 10, 2012 by Beer Bitty Posted in Breakfast, Cooking with Beer, Recipes, Side Dishes | 1 Comment

My pantry is never without polenta. I can’t get enough of it. I’m not talking about the pre-made kind that comes in a tube. That polenta, well, it simply doesn’t cut it. Real polenta is a thing of beauty… a creamy, comforting, and all too often forgotten dish that’s perfect for breakfast or dinner as the main component or a supporting side. It’s a no fuss dish that’s perfect for any, and all, occasions.

Ingredients

2 cups polenta or medium ground yellow cornmeal
2 cups blonde or wheat ale with minimal bitterness
4 cups water
3 tbs. butter
salt

Steps

Add the liquid to a large pan, season with a pinch of salt, and bring to a boil.
Reduce heat to medium and, while continually whisking, slowly add the polenta/cornmeal.
Continue to whisk until well incorporated.
Reduce the heat to low and maintain a simmer.
Add the butter; stir with a wooden spoon.
Cook for ~25 minutes, stirring every 5 minutes or so, until the mixture is creamy, the polenta is tender, and it begins to pull away from the edge of the pan.
Season to taste with salt.
Note: If it ends up a smidgen bitter, add a tablespoon or two of honey to balance.

*Recipe Pictured*

Cheesy Polenta with Roasted Tomatoes, Poached Eggs, and a Pancetta Chip

Preheat the oven to 350F.
Toss 1 cup cherry tomatoes in olive oil, salt, and pepper and place on a baking try.
Place the tomatoes in the oven and roast for 10-15 minutes until the skins barely begin to break.
Line another baking sheet with parchment paper. Lay out 5-10 pieces of pancetta.
Place the pancetta in the oven and bake until crispy, ~10-15 minutes.
White the tomatoes and pancetta are in the oven, make the polenta and poach a few eggs.
Once the polenta has finished cooking, add 2 tablespoons of honey, 1/2 cup ricotta, fresh chopped basil, and 1/4 cup parmesan. Stir until warmed through and the cheese has melted.
Season to taste with salt and pepper.
To plate, ladle a serving of polenta onto a plate. Serve with a lightly dressed arugula salad tossed with the tomatoes and top the polenta with a poached eggs and the pancetta chip.

Other Variations

1/4 cup parmesan, added at the end
1/2 cup ricotta or cream cheese, added at the end
1/2 cup minced yellow onion & 2 crushed garlic cloves, sauté in a large pan before adding the liquid
1/2 cup chopped spinach or kale, wilted in the pan before adding the liquid
Fresh chopped herbs such as thyme or basil
3 tbs. honey to counter the bitterness of the beer, added at the end; add an additional tablespoon or two for a sweeter flavor (breakfast version, perhaps..)
Pan fry! Pour polenta into a buttered, shallow dish and place in the refrigerator for at least one hour to chill. At this point, the polenta can be cut into rounds or triangles. Heat 2 tbs. oil in a heavy bottomed pan and fry polenta cakes on each side until golden brown. Serve immediately.
This is also a great option for leftovers!

Birch Bock Sticky Buns

Posted on May 1, 2012 by Beer Bitty Posted in Breakfast, Cooking with Beer, Recipes | Leave a comment

Some recipes are a labor of love. This, dear readers, is one of those recipes. However, in the wise words of Alton Brown: your patience will be rewarded. These sticky buns, quite simply, are worth the time. I like to prepare the dough the day before and leave it overnight in the fridge - it makes the process seem a smidgen less lengthy. Finish prepping them in the morning and they’ll be ready just in time for brunch (or for an afternoon snack if you’re not an earlybird).

This recipe was featured in the April edition of Bon Appetit, but, I’ve put my own spin on it by using an Alaskan Birch Bock, malt extract, and candied walnuts. Witbier, honey, and orange zest make a slightly lighter, fresher variation that’s equally as delicious and perhaps a bit better suited for a Mother’s Day Brunch (only a couple of weeks away – yikes!).

INGREDIENTS

Dough:

1/3 cup heavy cream
1/3 cup Birch Bock, or other beer with heavy caramel notes
1 tbs. malt extract or sugar
1 3/4 tsp. active dry yeast
2 large eggs, room temperature
2 3/4 cups all-purpose flour
4 tbs. sugar
1 tsp. salt
1 stick unsalted butter, room temperature, cut into 1″ pieces
1/2 tbs. butter, melted

Filling:

1 stick unsalted butter, room temperature
1/2 cup dark brown sugar, firmly packed
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/8 tsp. salt
1 large egg

Topping:

1 3/4 cups chopped pecans or walnuts (optional)
1 stick unsalted butter
3/4 cup dark brown sugar, packed
1/4 cup heavy cream
1/4 cup milk
1/4 cup beer
1/3 cup honey or amber malt extract
1/4 tsp. salt
1/4 tsp. freshly grated orange zest (optional)

STEPS

Dough:

Heat milk and beer in a small saucepan over medium heat until an instant read thermometer registers between 110F and 115F.
Pour liquid into a measuring cup and stir in 1 tbs. malt extract or sugar.
Sprinkle yeast over mixture; whisk to blend.
Allow to stand for ~5 minutes, until foamy.
Whisk together eggs; slowly incorporate the yeast mixture, whisky continuously until well blended.
In a separate bowl, combine 4 tbs. of sugar with flour and salt in a stand mixer.
Using a dough hook on low speed, add the stick of butter one piece at a time.
Turn speed to medium high and knead until dough is soft, supple, and silky. This will take ~5 minutes. Add flour 1 tbs. at a time if the dough looks wet or add milk 1/2 tbs. at a time if the dough looks dry. Dough is finicky and can change a lot depending on the climate.
Grease a medium bowl with melted butter. Place the ball of dough in the bowl and grease the top with the remaining melted butter. Cover with plastic wrap. Place in the fridge for 2 hours (or overnight).
Remove dough from fridge and allow to rise in a warm, draft-free spot until assembling time.

Topping:

Toast nuts in a dry saucepan or in the oven until fragrant. Allow to fully cool.
Melt butter in a small pan over medium heat. Stir in brown sugar, cream, beer, honey (or malt extract), salt, and orange zest.
Bring the mixture to a boil, reduce heat to medium, and simmer until golden brown and glossy.
Pour 1 cup of the glaze into a 8x8x2″ baking dish. Turn dish to coat bottom and sides. Sprinkle 1/2 cup nuts, if using, along the bottom of the prepared pan.

Buns:

In a stand mixer or with a handheld mixer, beat butter, sugar, cinnamon, nutmeg, and salt until light and fluffy.
Punch dough down; transfer to a floured flat surface.
Roll dough into a rectangle that’s approximately 12×16″ and 1/4″ thick. This doesn’t have to be precise, but try to keep the edges straight for easier rolling.
With one long side facing you, spread the cinnamon sugar mixture onto the dough, leaving a 1 inch plain edge on the side furthest from you.
Sprinkle on the remaining nuts.
Starting with the edge closest to you, roll dough into a relatively tight log. Pat in the edges if they begin to taper out.
Pinch the seam when you reach the other long side. Arrange the log so that the seam is facing downwards on the work surface.
Using a long, sharp knife, cut the log into 1 – 1 1/4″ slices. Flour the knife in between slices for cleaner and easier cuts as the dough can get a bit sticky.
Turn the slices cut side up and round the edges, if needed, by cupping your hand and gently turning them in a circular motion.
Place the slices in the prepared pan, spaced far enough apart so that they do not touch as they will expand once in the oven (as seen in my pictures).
Cover the pan with plastic wrap or a towel in a warm, draft free area until doubled in size, ~45 minutes, up to 90 minutes if the dough was chilled overnight.
Place oven rack in middle of oven and preheat to 350F.
Whisk eggs with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash.
Bake, rotating pan halfway through and tenting with foil if browning too quickly.
The buns are finished when they are golden brown and an instant read thermometer register 185F when inserted into the center of a bun, ~50 minutes.
Remove from oven, spoon over remaining glaze, and top with remaining nuts.
Allow to cool in pan on a wire rack. Sprinkle with a bit of sea salt for extra flavor.
Serve warm or at room temperature and with napkins – they live up to their name!

Note: If they’ve cooled off or have been stored in the fridge, zap them in the microwave for a couple of seconds and they’ll be warm, gooey, and delicious again.

Herb Crusted Rack of Lamb with Three Philosophers Pan Sauce

Posted on April 19, 2012 by Beer Bitty Posted in Cooking with Beer, Recipes, Red Meat | Leave a comment

Whew, how’s that for a title? It may be the longest one yet.

Luckily, the recipe isn’t nearly as long or as complicated as the title may suggest. Promise. In fact, this dish has stuck with me because it turned out the very first time I ever tried to make it. That may not sound like much, but it was my first year in college, first time tasting lamb, and just a few months earlier I had cooked a turkey that was still frozen. Let’s just say the odds were not in my favor. Yet, somehow, that night was a cooking success and it’s been my Spring ‘go to’ dinner party dish ever since.

Ommegang’s Three Philosophers gives the sauce a rich, dark fruit flavor that stands up to the lamb and pairs well with the woodsy herbs. Substitute with a Quad if you need to, but if you can find the Three Philosophers.. grab a bottle. It adds a touch of sour sweetness from the kriek that reduces quite well when used in a pan sauce.

Ingredients

Lamb

2 medium racks of lamb, 1 to 1 1/2 lbs. each
4 garlic cloves
4 tbs. rosemary, chopped
4 tbs. thyme, chopped
3 tbs. lemon zest
1 tbs. dijon mustard, optional

Sauce

1/2 cup beef or chicken stock
1/2 cup Quad
2 tbs. butter
2 tbs. sherry vinegar
1/4 cup dried currants (or cherries)
2 sprigs rosemary
2 sprigs thyme

Steps

Place the oven rack in the middle of the oven and preheat to 400F.
Lay the lamb rack on a cutting board with the fatty side up.
Using a sharp knife, gently score the fat a few times, being careful not to cut through the fat to the meat.
Season the lamb with salt and pepper.
Heat 2 tbs. oil in a heavy bottomed, oven proof pan; brown the racks of lamb, one at a time.
Using olive oil or dijon mustard, brush a light coat over the racks of lamb.
Mix together the herbs, garlic, and lemon zest.
Pat chopped herbs and lemon zest onto lamb racks until fully coated.
Return the lamb racks to the pan, fatty side up, and place in the oven for ~12-15 minutes. A meat thermometer inserted into the center of the rack should read 130F when done (medium rare).
Remove from oven to a wire cooling rack, tent with foil, and allow to rest for at least 10 minutes.
While the lamb rests, return the pan to the stovetop.
Deglaze over medium heat with stock.
Add beer, currants, vinegar, rosemary sprigs, and thyme sprigs.
Reduce by about half, stirring occassionally.
Add butter, season to taste with salt and pepper, and serve over lamb racks.

Summer Mango Shrimp Salad with Red Hook Wit

Posted on April 16, 2012 by Beer Bitty Posted in Cooking with Beer, Recipes, Seafood | Leave a comment

I’ve been wanting to feature guest posts for awhile, but have yet to find the courage to ask anyone as I still consider myself new to the blogging scene. Lucky enough, Alissa from Cooking with Surly reached out to me for a cooking with craft beer recipe exchange. A fellow cooking with craft beer gal, how could I say no? For those of you who haven’t heard of her or the website, she writes recipes featuring beers from Surly Brewing Co. based in Minnesota. Tomorrow night I’ll be writing a recipe for her website, so keep an eye out for that soon, as well!

Summer Mango Shrimp Salad with Red Hook Wit

by Alissa, @surlybeerchef

The inspiration for this recipe came from Food and Wine Magazine, but I had to simplify it for my budget cooking style. It’s great as a dinner or looks pretty as a dish to bring to a party! I choose Red Hook Wit because it’s a delicious summery beer with a hint of ginger, which is great in this recipe. You can also use Surly Cynic, or any other Belgian-style ale.

Ingredients

1 lime, halved
3 cups water
1 small onion, sliced
1 tbs. grated ginger
12 oz bottle of Red Hook Wit, or other Belgian-style ale
2 lbs. small shrimp, cooked
1 mango, peeled and diced
1/4 cup rice vinegar
2 tbs. lime juice
1 tbs. chopped cilantro
1 jalapeno, diced
2 Hass avocados, sliced
salt & pepper to taste

Directions

Squeeze the lime halves into a large saucepan; add them to the pan.
Add the water, onion, ginger, and beer; bring to a boil.
Cover and simmer for 8-10 minutes.
Add the shrimp and cook for 3 minutes, until just warm.
Drain the liquid and refrigerate the shrimp and onion until chilled.
In a blender, combine 1/3 cup of the diced mango with vinegar and lime juice.
With the blender on, add the oil and blend until very smooth.
Add the cilantro and jalapeno and pulse to combine.
Transfer the dressing to a large bowl.
Add the shrimp, onion, and remaining mango; toss to combine. Season with salt and pepper.
Mound the shrimp salad on top of the avocado slices and garnish with lime wedges.

Beer-yani

Posted on April 3, 2012 by Beer Bitty Posted in Cooking with Beer, Recipes, Vegetarian | Leave a comment

The sun is shining and it’s technically Spring, but the recent windchill and sporadic rainstorms don’t suggest any change of season. As a result, I’ve found myself craving warm and satisfying meals that aren’t too heavy. I love all of the Spring vegetables making an appearance at the Farmer’s Market, but they’re not exactly cold weather food. The end result? Biryani. The Indian spices add warmth to the dish, diminishing any need for a hearty meat or thick sauce. That being said, the addition of lamb wouldn’t cause the recipe to stray from the season..

The original idea for this recipe came from the Whip In, an awesome bottle shop in Austin, TX. They make oh so satisfying South Asian food in their parlour cafe and often include beer in the cooking process. While biryani isn’t on their regular menu, they do serve it as a special now and again and it’s worth watching out for if you’re in Texas.

As for the beer, I used Six by Upright Brewing – a balanced, albeit interesting, dark rye beer that stands up to the Indian flavors. Can’t find Six? Just about any dark rye beer will work well, assuming it’s not overwhelmingly hop forward (bitter rice isn’t too tasty), or keep it simple and grab an amber ale.

Ingredients

6 cups water
2 cups + 1/4 cup beer
2 cups basmati rice
1/2 onion, chopped
2 cloves garlic, chopped
1 1/1 cups carrots, chopped
1 head of cauliflower, broken into 1 inch florets
1 cup peas
1 inch ginger, peeled and minced
1 cinnamon stick
2 cardamon pods, press to open slightly
3 cloves
1/2 tbs curry powder
1/2 tbs cumin
1 1/2 tsp garam masala
1/2 tsp turmeric
1 tsp ground fenugreek
1/2 tsp ground coriander
1 pinch red chile powder
1/4 cup slivered blanched almonds
3 tbs yogurt
1 lemon

Steps

Preheat the oven to 350F.
Toss the cauliflower in olive oil and curry powder. Season with salt and pepper and place in an oven safe baking dish.
Place the cauliflower in the oven and roast for 10 – 12 minutes, until fork tender.
While the cauliflower cooks, bring the water and 2 cups of beer to a boil. Add cinnamon stick, cardamon pods, and cloves.
Stir in basmati rice and cook, uncovered, over medium heat for ~12 minutes. Add peas during last 2 minutes to cook through.
Drain the rice and set aside.
Heat 1 tbs oil in a heavy bottomed pan. Add onion and cook until it begins to soften.
Add garlic, carrot, and ginger to the pan; cook over medium heat, stirring occasionally, until the the carrot is fork tender.
Stir in cumin, garam masala, turmeric, fenugreek, coriander, and chile powder. Cook over medium low heat until fragrant.
Turn off heat; transfer the carrot and onion mixture to a very large bowl.
Combine rice, carrot mixture, almonds, and cauliflower. Stir in yogurt and remaining 1/4 cup beer.
Squeeze fresh lemon juice to taste and season with salt & pepper.
Serve on a large plate with additional almonds and/or fresh cilantro.