Eliza Cross - 101 Things to Do with Beer

101 Things to Do with Beer

Eliza Cross

101 Things to Do with Beer

Digital Edition 1.0

Text 2016 Eliza Cross

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-4303-6

For C.J. Holloway, always effervescent.

1 package (8 ounces) cream cheese, softened

1 cup sour cream

1/3 cup regular or non-alcoholic beer

1 envelope ranch salad dressing mix

2 cups (8 ounces) grated cheddar cheese

pretzels or pita chips

In a large bowl, beat the cream cheese, sour cream, beer, and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels or pita chips. Makes about 3-1/2 cups.

1 cup flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon pepper

2 tablespoons grated Parmesan cheese

1 cup lager beer

4 cups fresh cauliflower florets

peanut oil, for frying

2/3 cup ranch dressing

In a large bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, pepper, cheese, and beer until smooth. Add cauliflower florets and toss until well coated with batter.

In deep fryer or heavy saucepan, heat about 3 inches of oil to 375 degrees. Fry cauliflower in batches, turning once, until golden brown, about 23 minutes. Drain on paper towels.

Serve warm with ranch dressing for dipping. Makes 8 servings.

1 cup beer

1/4 cup butter

1 cup flour

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1-1/2 cups grated Swiss cheese

4 eggs

Preheat oven to 400 degrees. Prepare a baking sheet with nonstick cooking spray.

Combine beer and butter in a medium saucepan. Bring to a boil. Add flour all at once and beat until mixture forms a ball. Remove from heat. Add Worcestershire sauce, salt, cayenne pepper, and cheese. Beat until cheese melts and mixture is blended and smooth. Add eggs, one at a time beating well after each addition.

Drop by teaspoonfuls on prepared baking sheet. Bake until golden brown, about 20 minutes. Cool on wire rack. Makes 8 servings.

1 tablespoon packed brown sugar

1 tablespoon salt

1 can or bottle (12 ounces) beer

2 pounds chicken wings

1/4 cup butter

1/4 cup hot pepper sauce

2 teaspoons cornstarch

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

1-1/2 teaspoons paprika

1/4 teaspoon cayenne pepper

2/3 cup blue cheese dressing

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray lightly with nonstick cooking spray.

In a large bowl, combine the brown sugar, salt, and beer; whisk to combine. Add chicken wings and toss gently to coat. Cover and refrigerate for 1 hour. In a 1-quart saucepan, melt butter. In a small bowl, whisk together the hot pepper sauce and cornstarch. Add to the butter and whisk to combine. Heat to a simmer, remove from heat and reserve.

In a large ziplock bag, combine the garlic powder, onion powder, paprika, and cayenne pepper. Remove wings from beer mixture, pat dry with paper towels, and discard beer mixture. Add wings to bag with seasonings and shake until evenly coated. Arrange on prepared baking sheet and pour hot sauce mixture over wings. Bake for 3035 minutes, or until an instant read thermometer registers 165 degrees on thickest part of chicken. Serve with blue cheese dressing. Makes 6 servings.

1/3 cup regular or non-alcoholic beer

1/4 cup packed dark brown sugar

1/4 cup maple syrup

1 pound thick-sliced bacon

2 teaspoons pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.

Combine beer, brown sugar, and maple syrup in a small bowl, whisking well to dissolve sugar. Reserve.

Arrange the bacon on prepared baking sheet, overlapping if necessary. Place in oven and cook for 10 minutes. Reduce temperature to 275 degrees, remove pan from oven, and blot the rendered fat from the bacon with a paper towel.

Brush both sides of each strip of bacon with the beer syrup. Return to oven and cook for 10 minutes. Remove from oven and brush both sides with syrup. Turn bacon over and cook for 10 minutes. Remove from oven, brush both sides with syrup and sprinkle with pepper. Turn bacon over and cook until crispy and browned, about 8 minutes. Cool for 10 minutes before serving. Makes 6 servings.

1 cup plus 1 tablespoon flour, divided

1/4 teaspoon salt, plus extra for sprinkling

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1 cup lager beer