Cooking with Beer. Three Recipes!

Media release

Cooking with Beer
With the temperatures gradually dropping, it’s time for warm, hearty cooking.  For a fun spin on traditional dishes, add in a classic beer from Anchor Brewing to the below recipes. Anchor beers, distributed by Grand Cru, seem to be widely available in Ireland so that's your main ingredient sorted!

* The recipes come from a US source so be sure and check your quantities!

Anchor Steam Beef and Bacon Chili
What could possibly be better than beer and bacon?  Not only is this crowd-pleaser incredibly easy to make, but it tastes even better the next day!  This seasonal recipe originally appeared on Sunset

Smoky Beef-and-Bacon Chili
Yield: 6 servings
  • 2 slices thick-cut bacon, finely chopped
  • 1 large onion, finely chopped
  • 1 large garlic clove, minced
  • 1 1/2 pounds lean ground beef
  • 1 tablespoon plus 1 1/2 tsp. chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet smoked Spanish paprika (pimentón dulce)
  • 1/2 teaspoon to 1 1/2 tsp. cayenne pepper
  • About 1 tsp. salt
  • 1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
  • 1 can (8 oz.) tomato sauce
  • 1 cup flavorful, medium-bodied beer, such as Anchor Steam
  • 1 teaspoon Worcestershire
  • 1 can (14.5 oz.) pinto beans, drained
  • Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping
Step 1
In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
Step 2
Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
Step 3
Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side.

Anchor Steam Mac and Cheese
When it comes to comfort foods, it doesn’t get much better than good old fashion macaroni and cheese.  This staple is perfect for large family gatherings and BBQs.  Recipe is credited to our friends at Country Living.

Anchor Steam Mac and Cheese
Yield: 8 servings
  • 1 (16-oz.) package short pasta
  • 1/4 c. (1/2 stick) unsalted butter
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 1/4/ c. all-purpose flour
  • 1/4 tsp. cayenne pepper
  • 1 c. Anchor Steam beer
  • 2 c. half-and-half
  • 2 tsp. Dijon mustard
  • 8 oz. Havarti cheese, grated (about 2 cups)
  • 8 oz. extra-sharp Cheddar cheese, grated (about 2 cups), divided
  • Kosher salt and freshly ground black pepper
  1. Cook pasta according to package directions until al dente. Drain.
  2. Preheat oven to 425°F. Melt butter in a large skillet over medium heat. Add shallot and garlic and cook until golden, 2 to 4 minutes. Whisk in flour and cayenne pepper and cook 1 minute. Gradually whisk in beer and cook 1 minute. Whisk in half-and-half and mustard. Bring to a boil and cook until thickened, 1 to 2 minutes. Reduce heat to low and simmer, whisking occasionally, 5 minutes.
  3. Remove from heat and whisk in Havarti and 1 cup of cheddar until smooth. Season with salt and black pepper. Fold in pasta. Transfer mixture to a 3-quart baking dish. Sprinkle with remaining cheddar. Bake until golden brown, 15 to 20 minutes. Let stand for 5 minutes before serving.

Anchor Steam Orange Marmalade Cake
Anchor Steam Orange Marmalade Cake is a mouthwatering delight.  Not only is this year-round treat bursting with flavor, but it makes a pretty excellent celebratory dessert for the beer lover in your life!  Beer Advocate originally published this much-needed recipe.

Anchor Steam Orange Marmalade Cake
Yield: 10 – 12 servings
1 cup unsalted butter, at room temperature
2 cup organic sugar
1 tsp kosher salt
6 jumbo eggs, at room temperature
8 oz Anchor Steam
2 tsp vanilla extract, preferably bourbon based
1/2 tsp orange blossom water or orange extract
3 cup all-purpose flour
4 tbsp buttermilk powder (available in most baking aisles)
1 tbsp baking powder
Anchor Steam Orange Marmalade Syrup
4 oz Anchor Steam
2 tbsp orange marmalade
2 tbsp organic sugar
Crème Fraîche Frosting
1 cup heavy cream or whipping cream
1 cup crème fraîche
2 – 3 tbsp organic sugar
1/2 tsp vanilla extract, preferably bourbon based
1 pinch kosher salt
8 oz orange marmalade
Cake Directions
Preheat the oven to 350°F. Coat two 9-inch cake pans with non-stick spray or softened butter. Trace the outside of each pan onto a piece of parchment paper, then cut it out. Place a piece of parchment inside each pan, and coat that with more non-stick spray. Set aside.
Add the softened butter, sugar, and salt to the bowl of an electric stand mixer. With a paddle attachment, beat the butter mixture on medium speed until it becomes light and fluffy, about 4 minutes. Scrape the sides down once or twice, to make sure the sugar is fully incorporated. Still on medium speed, add the eggs, one at a time. Beat the mixture for 30 seconds before adding the next egg, and repeat until all the eggs are added. Then, on the highest speed, beat the mixture for 2 minutes to whip the eggs and incorporate as much air as possible.
Add the Steam Beer, vanilla extract, and orange blossom water or extract (or 2 tablespoons orange juice and 1 teaspoon orange zest) to a liquid measuring cup. Set aside.
In a large bowl, sift together the flour, buttermilk powder, and baking powder. Using a spatula, add the dry ingredients to the butter compound, then top with the beer mixture. On low speed, mix the ingredients until the batter just forms. Turn off the motor and remove the bowl. Scrape around the bottom and sides to make sure all the ingredients combine, but don’t over mix, which will cause the resulting cake to be tough. Divide the batter evenly into each pan. (The easiest way to do this is with a kitchen scale. Making the two pans of batter weigh the same will ensure even layers and a uniform baking time.) Bake in the center of the oven for 28 – 30 minutes, or until the internal temperature reaches 200°F. Remove from the oven and cool to room temperature before frosting.
Anchor Steam Orange Marmalade Syrup
As the cake is baking, add the beer, marmalade, and sugar to a saucepan over medium heat. Bring to a boil, cooking for 2 minutes, until the marmalade and sugar have dissolved. There will still be pieces of fruit and/or peel, which is OK. Turn off the heat and cool.
Crème Fraîche Frosting
In a bowl, add the cream, crème fraîche, sugar, and salt. Whip the mixture with a whisk until soft peaks form. Set aside.
To Decorate
Invert the cakes onto a cooling rack, removing their parchment paper. Use a toothpick or another small pointed object to make holes for the Anchor Steam Orange Marmalade Syrup to seep into the cake. Place one cake round onto a platter or cake plate and brush half of the syrup over its surface, allowing time for the syrup to soak through the cake. Spread the orange marmalade over this cake layer, and then top with the second cake round. Brush the remaining beer syrup onto this cake layer. Spread the Crème Fraîche Frosting over the cake with an offset spatula, making a pattern with the tip of the tool. Refrigerate for at least 2 hours before serving to allow for the cake to absorb the syrup and firm. Cut and serve.


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