|Beer Brats (Bratwurst)
2 teaspoons olive oil or butter, divided use
6 bratwurst sausages (see Note)
1 large sweet onion, sliced into 1/4-inch rings
6 ounces (half a can or bottle) beer
Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown.
(Do not puncture the sausages or they will become dry.) Remove to a platter.
To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions
to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown.
Return the bratwurst to the onions and add the beer. Cook over medium heat, turning midway through, until beer
has cooked down to a syrup, about 12 to 15 minutes.
Note: Feel free to use this method with hot dogs, Italian sausage, knockwurst, or just about any link sausage.
Dark beer gives a richer flavor, but a standard commercial lager will work just fine
|Grilled Beer Chicken |
1 (3 pound) chicken, split in half lengthwise
garlic powder to taste
ground black pepper to taste
1 pinch seasoned salt
1 (12 fluid ounce) can or bottle beer
1/2 cup butter
2 tablespoons garlic powder
1 tablespoon seasoned pepper
Preheat grill for high heat. In a microwave-safe bowl, combine the beer, butter, 1 tablespoon garlic powder
and seasoned pepper. Heat in the microwave for 2 minutes, or until butter is melted and mixture is hot. Set aside.
Season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste. Brush the
grilling surface with oil. Place chicken onto the grill bone side down. Close the lid, and cook for about 45 minutes,
or until the chicken skin is starting to blister. Turn the chicken over, so it is bone side up. They will be black and
charred, but the chicken meat will be fine. Pierce the membrane of the bone with a fork, and ladle some of the beer
mixture into the 'cup' formed by the bones. Throw a teaspoon or so of garlic powder on the coals, close the lid,
and seal the vents. Repeat ladling the beer mixture into the chicken, and throwing garlic powder onto the coals
every 5 minutes, until the mixture is gone. The chicken should be tender and juices should run clear.
|Beer Battered Veggies |
2 C. all-purpose flour
1-1/2 C. beer
1 C. milk
Salt and pepper to taste
2 C. vegetable oil for frying
Any veggies you like cut in bite sizes:
- Broccoli or Cauliflower floret
- Carrot, cut into thick strips
- Onion, sliced into rings
- Fresh mushrooms, stems removed
- Green bell pepper, sliced in rings
In a medium bowl , mix together 1-1/2 C. flour and beer with a wooden spoon; let stand for at least 3 hours
at room temperature. Mix eggs and milk in a small bowl. In a separate bowl, mix together 1/2 C. flour and
salt and pepper. Heat oil to 375 degrees F (190 degrees C).
Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture,
finally dip the vegetable in the beer and flour mixture.
Place the vegetables into the oil and fry until golden brown.
4 cups bread flour
2 tablespoons honey
1/4 teaspoon salt
1 tablespoon margarine
10 ounces dark beer
1 (.25 ounce) package active dry yeast
1 pinch ground cinnamon
2 tablespoons butter, melted
Allow 10 to 12 ounces of beer to reach room temperature and go flat. This will take approximately 3 to 4 hours.
Combine flattened beer, butter, cinnamon, salt, and honey in the pan of bread machine. Add flour and yeast being
careful that the yeast does not touch the liquid. Select Dough setting, and Start. After the dough has risen, remove
the dough from the pan. Form into a long loaf; cut and form rolls. Place on a floured baking sheet, cover, and allow
to rise for approximately 45 minutes. Brush top of rolls with melted butter.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.
|Cherry Beer Cake |
3/4 cup (about) maraschino cherries, divided
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs, at room temperature
2 cups granulated sugar
2 teaspoons pure vanilla extract
2 Tablespoons butter, melted
1 cup cherry wheat beer, plus 2 Tablespoons (divided)
1 cup powdered sugar
Preheat oven to 375 degrees F. Grease and flour a Bundt cake pan. Cut about 16 of the cherries in half lengthwise
and arrange them in the bottom and up the sides of each of the small channels in the bundt pan. You should have 8
evenly-spaced rows in spokes going outward from the center tube. Chop enough of the remaining cherries to
make 1/4 cup, squeeze dry in paper towels, and set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat eggs on high speed until thick and light in color, about 3 to 5 minutes. Beat in sugar 1/4 at a
time until combined, then add vanilla extract.
Using a large spatula, fold flour mixture into egg and sugar mixture.
Heat 1 cup of the beer just until bubbles begin to rise around the edge of the pan. Add warm beer along with melted
butter to the batter, stirring gently to combine. Pour batter into the prepared pan being careful not to dislodge cherries.
(Batter will appear to be thin.) Sprinkle the chopped cherries over the top of the batter (they will sink to the bottom).
Bake 30 minutes. Do not over-bake. Cool on rack for 10 minutes, and loosen cake around the inner and outer edges of
the pan with a thin spatula. Invert onto a large platter and let cool to room temperature.
Whisk together confectioners' sugar and 2 Tablespoons of the beer until smooth. Scrape the icing into a zip-top bag
and squeeze out the air. Snip a tiny corner from the bottom of the bag and drizzle the icing in between the rows of cherries.
|Tasty German Cherry Beer |
1/2 cup cherry juice
1 (12 fluid ounce) can beer
Pour cherry juice into a 16 ounce glass; pour in beer. Drink!