Vegetarian Cooking With Beer
| Here's my take on some healthy foods that pack plenty of flavor. Try these easy to cook recipes and you won't be disappointed. And of course, don't forget my golden rule - when in doubt use more beer! |
| Chocolate Guinness Cake with Stout Crème Anglaise INGREDIENTS For the Cake: 1 cup Guinness Extra Stout 3 ounces unsweetened cocoa powder, plus additional for dusting the cake pan 8 ounces sweet butter softened 8 ounces unbleached all-purpose flour 10 ounces sugar 2 1/2 teaspoons baking soda 1/2 teaspoon salt 5 eggs, preferably organic and free-range 2 tablespoon pure vanilla extract For the Stout Crème Anglaise: ½ Cup Guinness Extra Stout 5 large egg yolks(cage free) or vegan egg substitutes ½ cup light brown sugar pinch of Kosher salt ¼ cup heavy cream 1 teaspoon pure vanilla extract -------------- DIRECTIONS For the Cake: 1. Preheat oven to 350 degrees F. 2. Butter a classic bundt cake pan, then dust with cocoa powder 3. Heat the Guinness in a pan over low heat until the temperature of the liquid is about 100 degrees. Add the cocoa powder and whisk until it's well blended. 4. In a stand mixer with a paddle attachment, beat the softened butter with the flour, sugar, baking soda, and salt for about 3 minutes. 5. Add the Guinness/cocoa mixture and beat well. 6. Combine eggs and vanilla together in a small bowl. Whisk briefly, then add to the batter. 7. Pour the batter into the prepared pan and bake for 45 minutes – 50 in a conventional oven until a cake tester inserted into the cake comes out clean. For the Stout Crème Anglaise: 1. Bring beer just to a boil in a small heavy saucepan, then take off heat. 2. Whisk together egg yolks, brown sugar and salt in a medium bowl. 3. Add heavy cream and vanilla to the egg yolk mixture, whisking constantly, then add the hot beer. 4. Return to the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon until the custard thickens. Do not allow to boil. 5. Serve slices of the cake atop spoonfuls of the crème anglaise. |
| Beer and Desserts Hello everyone... In response to many e-mails asking for some general tips about using beer in desserts here are a few. Many styles of beer are available, with flavor, aroma and carbonation factors that marry well with different styles of dessert. Give it a try and you will be amazed how good dessert can be! 1. Carbonation and yeastiness make batters crisper, and help cakes and sweet quick-breads to rise. 2. Depending on style used, beer may enhance the chocolate or dark-fruit aspects of sauces, or highlight the lightness of macaroons, bread pudding and lemon pound cake. 3. When adding beer as an ingredient to cakes, choose a recipe that uses water, milk, buttermilk or yogurt. Use a beer with compatible flavors as a substitute for half of the liquid. 4. With fruit pies, you may use up to 4 oz. of beer, but add an additional tablespoon of flour to the filling. 5. Beer such as Framboise (raspberry), Kriek (Cherry), Pesche (Peach), or Seasonal Spiced Beer can be used as a gentle flavoring in desserts a tablespoon may be all you need. Follow-up with the same beer as an accompaniment. You may wish to warm the beer and enjoy as a sipper. Now let's look at a recipe that practiceS what I preach! |
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| Give my recipes a try and you won't be disappointed. They are quick, easy, and fun to cook. And remember, when in doubt just use more beer! Be seeing you..... Elaine |
| For outstanding beer and vegetarian food Elaine recommends the Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ For vegertarian food at a BYO try The Loving Hut, 538 Rt. 10, Ledgewood, NJ |
| More Great Recipes click HERE |
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