Cooking With Beer - 3 Recipes! | Eat the Trend | POPSUGAR Food

Cooking with beer! We have three recipes that bring beer into your kitchen. Few drinks are more inviting than a malty, refreshing beer, and few foods are more enticing than those made with it. From a game-day-ready beer-can chicken (it's wrapped in bacon!) to a salty-sweet pretzel-beer toffee treat, we've got you covered with three exceptional recipes.


Cheddar, Beer, and Pumpkin Dip
Adapted from Betty Crocker

Ingredients

1 cup Blue Moon Harvest Moon Pumpkin Ale
1 cup white cheddar cheese, shredded
1 cup gruyère cheese, shredded
1 tablespoon all-purpose flour
1/2 cup pumpkin puree
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1 tablespoon coarse-grain mustard
1/4 teaspoon nutmeg

Serve with:
Bratwurst, sliced
Pretzel bread

Directions

Heat beer in a saucepan set over medium heat until it just starts to simmer.
Into a bowl, toss together cheddar and gruyère with flour until coated. Add the cheese to the beer, and stir until it starts to melt. Add pumpkin, worcestershire sauce, salt, mustard, and nutmeg. Stir until the cheese is completely melted and the dip is smooth.
Serve warm in a hollowed-out pumpkin with warmed sliced bratwurst or pretzel bread.

Information

Category
Appetizers, Dips
Yield
4 servings
Cook Time
20 minutes



Beer-Can Chicken
Adapted from Guy Fieri

Ingredients

1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon black pepper
1 4- to 5-pound whole chicken
1 16-ounce can German pilsner, such as Radeberger Pilsner
2 cloves garlic
1/2 pound bacon

Directions

Preheat oven to 450ºF.
Mix dry ingredients in a small bowl. Rub half of the rub on the inside of the cavity of the chicken. Gently loosen the skin from the flesh on the breasts, thighs, and drumsticks, and rub the remaining dry rub onto the meat of the chicken as well as on the skin.
Open beer can and pour out half. Smash the garlic cloves and place them into the beer can. Place chicken, open end down, over the beer can so that the opened end of the beer can is in the middle of the cavity. Place chicken, standing up, in a large oven-safe skillet. Wrap the bacon around the chicken by draping it down the outside of the chicken and tucking the top part into the cavity of the bird. Use toothpicks to keep the bacon in place.
Cook chicken in oven for 10 minutes, and then lower the temperature to 350ºF and cook for another 90 minutes, or until the internal temperature in the thickest part of the thigh reaches 165ºF on a meat thermometer.



Chocolate Pretzel Beer Toffee
From The Beeroness

Ingredients

1 cup sugar
1 cup butter
1 cup amber ale, divided
2 cups dark chocolate chips
2 cups pretzels, smashed

Directions

Into a large pot over high heat, add sugar, butter and 1/2 cup of the amber ale. Stir until the mixture begins to boil. Leave mixture untouched until it starts to darken and thicken. Continuously stir the sugar beer mixture until it reaches 290ºF. This could take between 15 and 20 minutes. Once the mixture is really dark and reaches 290ºF, pour onto a quarter baking sheet lined with parchment paper, and allow to cool. This is the first layer of the toffee.
Into a large bowl, add the chocolate. Heat remaining beer in a saucepan over medium heat until it just starts to simmer. Pour beer over the chocolate and stir until smooth and all of the chocolate is melted. Pour the melted chocolate over the toffee, and garnish with crushed pretzels. Allow the chocolate to set.
Cut into 2-inch squares.

Information

Category
Chocolate, Desserts
Yield
6 servings
Cook Time
25 minutes


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