Cooking with Beer and Bourbon E-Book

Hunter Reed

• Herausgeber: Fox Chapel Publishing
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2023

Seitenzahl: 117

Beschreibung

Take your cooking to the next level by adding a splash of booze! Cooking with beer and bourbon pack built-in-flavor to your dishes, making them perfect for baking, deglazing, marinating, simmering, sautéing, and of course, sipping. Whether it's breakfast, lunch, dinner, side dishes, snacks, or dessert, cooking with alcohol easily elevates a simple meal and gives it chef-level taste. This must-have cookbook features 124 mouth-watering recipes that feature beer and bourbon as a key ingredient, from fried pickles and white bean beer chili to pulled pork, cheesecake, and so much more. Also included are delicious cocktail recipes to complete the meal with a refreshment. Wow your family and friends with gourmet-tasting food, all because of a boozy secret ingredient!

Leseprobe

© 2023 by Fox Chapel Publishing Company, Inc., 903 Square Street, Mount Joy, PA 17552.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holders.

Recipe selection, design, and book design © Fox Chapel Publishing. Recipes and photographs © G&R Publishing DBA CQ Products, unless otherwise noted.

The following images are credited to Shutterstock.com and their respective creators: page 9: L.O.N. Dslr Camera; page 10: Lapina Maria; page 11 and back cover, left: DenisProduction.com; page 12: Vladimir Gappov; pages 13, 23, 45, 51, 67, and 85: Africa Studio; beer glass icons throughout: Glitter_Klo; bourbon icons throughout: Ilya Bolotov; page 16: Eygeny Karandaev; page 19, right: Ellyy; page 19, left: Pogorelova Olga; page 20: JCDphoto; page 21 icons: A_KUDR, Antonov Maxim, Gabi Wolf, Gurza, Net Vector; page 22: Anne Richard; page 46: marcin jucha; page 59, bottom: MATTHEW J. WILLIAMS; page 61: Elena Veselova; page 86, top: K2 PhotoStudio; page 86, bottom: Brent Hofacker; page 98: aodaodaodaod; page 101, bottom: Igor Sh; page 102: Wirestock Creators.

Print ISBN 978-1-6374-1235-0eISBN 978-1-6374-1235-0

Library of Congress Control Number: 2023905492

To learn more about the other great books from Fox Chapel Publishing, or to find a retailer near you, call toll-free 800-457-9112 or visit us at www.FoxChapelPublishing.com.

We are always looking for talented authors. To submit an idea, please send a brief inquiry to [email protected].

This book has been published with the intent to provide accurate and authoritative information regarding the subject matter within. While every precaution has been taken in the preparation of this book, the author and publisher expressly disclaim any responsibility for any errors, omissions, or adverse effects arising from the use of application of the information contained herein.

TABLE OF CONTENTS

Introduction

Safety

Cooking with Beer and Bourbon

Cooking with Beer

Cooking with Bourbon

The Science of Cooking with Alcohol

Beer and Bourbon Pairings

Nonalcoholic, Gluten-Free,and Vegan Options

Appetizers

Beer Batter Fried Mozzarella Sticks

Battered Buffalo Shrooms

Moscow Shandy

Beery Mary

Beer Brat Potato Nachos

Flamin’ Beer Jalapeños

Tipsy Fried Pickles

Beer-BQ Party Meatballs

Beer & Pretzel Cheese Ball

Cheesy Beer Puffs

Flatbread Appetizers

Sides & Snacks.

Cheesy Beer Mashed Potatoes

Brewer’s Beans

Bacon-Beer Green Beans

Beer-Simmered Corn

Beer-Braised Brussels

Ale-Glazed Carrots & Walnuts

Sweet Potato Ale Fries

Brewpub Mac

Cocktail-Inspired Pecans

Sauces & Dips

Beer Cheese Pretzel & Dip

Spiked Salsa

Harvest Cheese Dip

Orange-Ale Vinaigrette

Hot & Hopped Hummus

Beer Cheese Spread with a Kick

Cheesy Beer & Spinach Dip

Ine-Brie-ated Onion Dip

Firecracker Cheese Spread

Breads

Jalapeño Cheddar Beer Bread

Chipotle Beer Butter

Liquid Courage Cornbread

Beer-nana Bread

Beer Cheese Bread with Onions

Garlic & Herb Beer Bread

Italian Beer Bread

Skillet Bourbon Cornbread

Chilis & Soups

Cerveza Tortilla Soup

White Bean Beer Chili

Slow & Easy Steak & Ale Soup

Wisconsin Cheese & Beer Soup

Stout French Onion Soup

Irish Beef Stew

Happy Times Corn Chowder

Bourbon Chili

Light Options

Beer-Battered Cod Sandwiches

Lager Watermelon Punch

Grapefruit Shandy

Bacon & Ale Pecan Salad

Balsamic Ale Vinaigrette

Beer-Boiled Shrimp

IPA Curry Mayo

Shrimp & Ale Stir Fry

Beer-Battered Fish & Chips

Oven Beer Chips

Beer-Dipped Grilled Cheese

French Dip Sandwiches

Stout-Glazed Salmon & Shrooms

Stout-Glazed Pollock

Irresistible Bourbon Salmon

Berry Bourbon Lemonade

Meats & BBQ

Beer Can Chicken

Bubblin’ Beer Dogs

Bratwurst & Beer

Beer-BQ Pizza

Kickin’ Stout BBQ

Lager-Marinated Steak Tacos

Beer-garitas

Slow Cooker Tacos

The Lumberjack

Pale Ale & Chili-Lime Drumettes

Lemon Shandy

IPA Sriracha Wings

IPA Pulled Pork

Bourbon “Q” Sauce

Beer-Doused Burgers

Rosemary Beer Chicken

Peach Moon

Lamb Chops Braised in Beer

Prosciutto & Porter Fettucine

Chicken Beer-sala

Brew-schetta Pulled Pork..

Beer-Marinated Steak

Porter Pot Roast

Teriyaki Stout Beef

Beer & Bourbon Kebabs

Bourbon Street Chicken

Chops with

Mushroom-Bourbon Cream

Bourbon Pulled Pork Pizza

Bourbon Peach Slush

Doused & Soused Wings

Freezer Slush

Sweets

Spiked Poppy Seed Muffins

Brews-Key Lime Pie

Shirley’s Secret

Buttermilk Beer Pancakes

Wheat Ale Waffles

Brunch Punch

Citrus Ale Cupcakes

Spiked Citrus Sangria

Hopped-Up Lemon Bars

Raspberry Bliss

Raspberry Ale Shortcake

Pub Caramel Corn

Chocolate Porter Pie

Tavern Cookies

Short & Stout

Irish Stout Treats

Irish Iced Latte

Tirami-Brew

Smoky Pecan Pie Brownies

Chocolate-Guinness Float

No-Churn Toffee & Stout Ice Cream

No-Churn Bourbon Ice Cream

Boozy Cherries

Pumpkin Bourbon Cheesecake

Bourbon Apple Cake

Bourbon Caramel Corn Crunch

Bourbon Balls

Vanilla Bourbon Cupcakes

Bourbon Choco-sicles

Ice Cream Manhattan

INTRODUCTION

Beer and bourbon are delicious to drink, but also delicious when used in cooking.

Alcohol has been used in kitchens all throughout history. From wine and rum to vodka and liqueur, using alcohol in your recipes enhances the flavor profile of almost any dish you create. In this book, I’ll be focusing on two that have the most warm, rich flavor profiles to work with: beer and bourbon.

Yes, beer and bourbon are delicious to drink by themselves, but did you know that it’s actually very easy to add them to your everyday meals? In fact, cooking with beer and bourbon is widely known as a great way to add layers of seasoning, texture, and some of the most delicious aromas you could imagine. Use these liquids to create marinades, act as tenderizers, and insert buoyancy to your baked goods. You can also use beer instead of water, oil, and butter in most recipes.

And if you or one of your guests are alcoholic free, vegan, or gluten free, there are even tips and products that allow you to sip and cook without regret. There are plenty of breweries producing nonalcoholic, vegan, and gluten-free options, so no one has to go without a brew-infused bite. But more about that on page 21.

In this book, you will encounter the science, techniques, and recipes you need to cook with bourbon and beer like a pro. In the recipe section, search for the alcohol you want by color—I organized the mouth-watering appetizers, meals, and more by lightest to darkest alcohol type. And remember, you can substitute your favorite beer or bourbon in any of the recipes. I'll suggest to you what I think is best, but you might think up an amazing flavor combination that works just as well. Go for it!

The trick to cooking with alcohol is that it takes time to incorporate the deep, rich flavors into the dish you’re preparing. So, make sure that you give yourself enough time to allow the beer or bourbon to reduce properly. It will be worth it when you smell the heavenly scents wafting through your house and see the smiles on your dinner guests’ faces around the table. So, grab your favorite brew, make sure to read the safety precautions, and let’s get cooking.

SAFETY

Adding alcohol to a dish on the stove could be dangerous, so make sure you take the proper safety precautions.

Alcohol is highly flammable, so keep that in mind when you use it in your cooking. Although it is safe to cook with, there are a few tips you need to keep in mind when dealing with alcohol and heat. It’s always better to be prepared in the kitchen.

1. Avoid open flames. Don’t pour alcohol into a pan that is over an open flame, like on a stove top. Instead, take the pan off the flame completely before pouring the liquid.

2. Use low heat. When cooking with alcohol, the liquid will evaporate, but don’t turn up the heat to make it cook faster. This could result in unnecessary dangers to you and others. Set your heat setting to low and take your time.

3. Be careful. It’s better to be safe than sorry when dealing with alcohol and flame. Don’t leave your stove or pans unattended while you cook, and always make sure to have a fire extinguisher handy.

4. If your alcohol does catch fire, extinguish it safely. Don’t use water. Instead, cover the pan with a lid, a damp dishcloth, or pour baking soda on top. Or, of course, using a fire extinguisher will do the trick.

COOKING WITH BEER AND BOURBON

Adding beer to meat creates a rich, flavorful reduction or marinade.

Beer and bourbon are handy tools to creating the perfect sauce or reduction for your meal; by adding some liquid into the pan that was used to prepare meat, you can combine all the deliciousness together to make the perfect sauce. You can also use alcohol to enhance the texture of your baked goods. Who wouldn’t want the fluffiest, tastiest, sweetest treats?

Whether cooking with beer, bourbon, or any other alcohol, one of the most important things to remember is to use the drink that has the best flavor to you. After reducing, simmering, marinating, and basting, the only thing remaining will be smells and tastes of the alcohol you choose—so don’t cook with something you don’t enjoy drinking! These tips will help you sort out all your options.

COOKING WITH BEER

The carbonation in beer helps to create a light dough with delicious flavor.

Beer is surprisingly helpful in the kitchen. Use it to marinate your meat, or add flavor and extra liquid to your favorite chili. Darker beers will have more flavor and punch than lighter beers, so it really depends on what you’re in the mood for.

As you are surely aware, there are a wide variety of beers to choose from, whether in drinking or cooking. This book will cover the most common beer flavors and colors, but please note that there are more to discover, experiment with, and enjoy. I will suggest the best brew for each recipe, but feel free to pick whatever beer you’d like. In general, though, beer falls under two main categories: lager and ale. Let’s take a closer look at the beer you’ll be cooking with in this book. And remember, there are no rules—pick your favorite from each category. I'm not picky.

Beer flavors and colors range from light to dark, with specific glasses for each type of brew. All are delicious, though!

Lager

Lager is made with bottom-fermenting yeast at cool temperatures, which gives it its crisp, light, and dry taste. Lagers also have a lower alcohol content, and not too many hops (an ingredient that contributes to the bitterness and stability of the beer).

American Pale Lager

This is the most popular style of beer in America (and the world). It is very low in malt flavor and has a crisp, dry, and light body. It is also highly carbonated.

Color: Pale

Alcohol Content: Between 3 and 5 percent

Glass: Pilsner

Examples: Budweiser, Heineken, Buckler (nonalcoholic), Bard’s Lager (gluten free)

Pilsner

Pilsner is one of the world’s most common beer styles. It is a pale lager and has a strong, hopped flavor with some spice.

Color: Ranges from pale straw to pale gold

Alcohol Content: Between 4 and 5.5 percent

Glass: Pilsner

Examples: Pilsner Urquell, AL’s Classic Pilsner (nonalcoholic), New Grist (gluten free)

Light Lager

This beer has less calories because it contains less hops and barley. It does not have a malty aroma, and has instead a light, flowery scent. It is light-bodied and crisp.

Color: Pale straw

Alcohol Content: 2.5 to 3.5 percent

Glass: Mug

Examples: Bud Light, Coors Light, Miller Lite, Athletic Lite (nonalcoholic), American Light (gluten free)

Ale

Ale is made with top-fermenting yeast at warm temperatures. It tastes fruitier and sweeter, and has a fuller body. Ale tends to look darker and cloudier than lager and is well hopped.

Wheat Ale

Wheat ale, or German hefeweizen, are primarily brewed with wheat, rather than malted barley. This beer will have a citrusy taste and a cloudy look. There are several types to choose from, so pick your favorite!

Color: Can range from pale straw to light amber

Alcohol Content: Anywhere between 3.5 and 7 percent

Glass: Shaker pint or weizen

Examples: Samuel Adams Summer Ale, Blue Moon Belgian White, Weihenstephaner (nonalcoholic)

Pale Ale

This type of beer is brewed using mostly pale malts to give it a nice balance between the hop and malt flavors. Pale ales have a floral, fruity taste with clean, uncomplicated flavors.

Color: Pale gold

Alcohol Content: Anywhere between 4 and 7 percent

Glass: Shaker pint or tulip

Examples: Sierra Nevada Pale Ale, Partake (nonalcoholic), Omission Pale Ale (gluten free)

IPA

Also known as India Pale Ale, this beer is known for its bitterness, since it is brewed with a wide variety of hops. It has a floral, piney, citrusy hop aroma and flavor, and a bitterness to match.

Color: Ranges from pale gold to medium amber

Alcohol Content: Anywhere between 5.5 and 7.5 percent

Glass: Shaker pint or tulip

Examples: Founders Brewing Company, Juicy IPA by Two Roads Brewing (nonalcoholic), Buck Wild Hazy IPA (gluten free)

Amber Ale

Amber ale is brewed with malts to produce an amber color. It is quite balanced, with a variety of different flavors. Caramels and citrus flavors are common.

Color: Can vary between pale amber to deep red; any ales between pale ales and brown ales would fall here

Alcohol Content: Between 4 and 7 percent

Glass: Shaker pint

Examples: Great Lakes Brewing Company, O’Doul’s Amber (nonalcoholic), Green’s Discovery Amber Ale (gluten free)

Brown Ale

Any ale that is considered too dark to be amber ale and too light to be black ale fall here. (There are no recipes here that specifically call for a black ale, but you can try it out in dishes that require a malty, chocolatey taste.) Because of its wide range of strength, flavor, and hoppiness, it is very food friendly and can be paired with a wide variety of cuisines. Some brown ales can even have a stout-like chocolate and coffee flavor.

Color: Either light, dark, or medium brown, with possible reddish undertones

Alcohol Content: Between 4 and 8 percent

Glass: Nonic pint or shaker pint

Examples: Brooklyn Brown Ale, Imperial Nut Brown Ale, Sam’s Brown Ale (nonalcoholic)

Porter