Pumpkin Ale Cream Puffs

10.15.14

For this recipe you’ll need to make pâte à choux. Sounds intimidating, no? The name almost scared me away the first time I looked at a cream puff recipe and I still can’t pronounce it properly (sorry, France!). But in truth, pâte à choux is an incredibly simple, versatile dough that makes several impressive baked goods including profiteroles, […]

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Breakfast Stout French Toast stuffed with Bourbon Cream Cheese Frosting

10.08.14

I’ve been cleaning out my fridge in preparation for vacation. There are jars and containers galore filled with sauces, grated cheeses, and more from kitchen experiments, last week’s dinner, and recent blog posts. One such container was filled with leftover bourbon cream cheese frosting from a batch of pumpkin whoopie pies. I definitely made too much. Oops! […]

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Pumpkin Stout Whoopie Pies with Bourbon Cream Cheese Filling

10.01.14

This year, pumpkin beers hit the shelves in July only to be followed with dozens of articles about seasonal creep. I’ve worked in brewery operations and production planning so I understand how difficult it is to time seasonals and fight for shelf space, but I still can’t bring myself to drink pumpkin beer before Fall hits. I associate […]

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Smoked Gouda Beer Cheese Dip

09.26.14

Beer Cheese Dip is the quintessential cooking with beer recipe. There are countless variations – hot, cold, spreadable, dip-able, smoky, spicy – with even more possible beer and cheese combinations. I first created this recipe for Austin Beer Guide in 2011 and have been fine tuning it ever since. The recipe that follows is my […]

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Cashew Beer Butter

09.24.14

Why are nut butters so expensive? Thankfully, they’re incredibly easy to make! This recipe comes from Uchi: the Cookbook by Tyson Cole of Uchi and Uchiko fame. His restaurants in Austin, Texas feature Japanese inspired dishes unlike anything I’ve had before. Each plate is simple and approachable in presentation, but often feature complex components that balance each other […]

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