* The recipes come from a US source so be sure and check your quantities!
- 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
- 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
- Cook pasta according to package directions until al dente. Drain.
- 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.
- 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.
1 cup unsalted butter, at room temperature
2 cup organic sugar
1 tsp kosher salt
6 jumbo eggs, at room temperature
2 tsp vanilla extract, preferably bourbon based
1/2 tsp orange blossom water or orange extract
4 tbsp buttermilk powder (available in most baking aisles)
1 tbsp baking powder
4 oz Anchor Steam
2 tbsp orange marmalade
2 tbsp organic sugar
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
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.
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.
In a bowl, add the cream, crème fraîche, sugar, and salt. Whip the mixture with a whisk until soft peaks form. Set aside.
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.