Beer as Food:

BEER BASTED TURKEY

  • 1 Turkey (12-18 lbs, thawed, giblets removed)
  • Stuffing of choice (if desired)
  • Salt and pepper
  • 1 stick unsalted/sweet butter
  • 2 (12-ounce bottles) your ale of choice
  • Adjust the oven racks so the turkey will fit in the oven. Preheat the oven to 325 degree F.

Rinse the turkey inside and out under cold running water and pat dry with paper towels. Season inside and out with salt and pepper.
Stuff the bird, if desired. If you are not making stuffing, insert in the body cavity something that will flavor the meat. Use all or some of the following: a halved lemon or orange, a stalk of celery, a few garlic cloves, a halved onion, a bay leaf.
Place the turkey in a roasting pan.

Melt the butter. Sir in one bottle of ale. Pour the butter-beer mixture over the turkey.
Cook an un-stuffed bird for about 15 minutes per pound, cook a stuffed bird for about 20 minutes per pound. A meat or instant-read thermometer inserted into the thickest part of the thigh should register at least 180 degrees F. If stuffed, the stuffing should register at least 160
degrees F.

Baste every 20 minutes or so with the beer-butter and pan juices that have accumulated in the bottom of the roasting pan. About halfway through the cooking, pour the remaining bottle of beer over the turkey and continue basting.
Cover the breast and drumsticks with foil if they start browning too early.

Crock Pot Stuffing

20oz. loaf of white bread
(or 12 cups of bread cubes)
1 Cup of butter or margarine
1 Cup onions, chopped
1 Cup celery, chopped
8 oz can of sliced mushrooms, drained
or (one) apple
2 tsp. poultry seasoning
˝ tsp sage
1 tsp salt
1 tsp pepper
1 tsp. thyme
1 or 2 eggs well beaten
2-3 cups chicken broth

Cut bread into cubes a day or two ahead of time to dry. Sauté onion and celery in butter in skillet until soft, combine poultry seasoning, sage, salt & pepper and mix with the dry bread crumbs in a large bowl.

Add rest of ingredients to bread crumbs mix well and put into crock pot.
Cover and cook on high for 1 hour, and then on low for 2 or 3 hours.


BEER BISCUITS

  • 4 cups biscuit mix
  • 3 tbsps. sugar
  • 12 ounces warm beer

Dissolve sugar in the beer and add it to the biscuit mix. Mix dough as you would with any biscuit mix. Roll out and cut into circles with biscuit cutter. Place in greased pan and bake at 450 degrees for 8-10 minutes.


SOUTHERN CHOCOLATE-STOUT BEER PECAN PIE

  • 2 cups pecans, halved
  • 1 bottle (12 oz.) Double-Chocolate Stout Beer or Porter Beer
  • 1 cup light corn syrup
  • 1 cup light brown sugar (packed)
  • 1/4 cup (2 oz.) unsweetened chocolate, cut up
  • 1/4 cup butter
  • 3 large eggs
  • 2 tsps. Vanilla
  • 1/4 tsp salt
  • 1 (9 inch) ready-to-use refrigerated pie crust (or 9-inch frozen pie crust, thawed)

Preheat oven to 350 degrees. Scatter pecans on baking sheet and toast lightly in oven, about 7 minutes. Let cool. Chop 1 cup of the pecans and set aside.

In large saucepan over medium-high heat, bring Stout Beer, corn syrup and light brown sugar to a boil; reduce heat to medium and gently boil 7 minutes, stirring once. Remove from heat. Stir in chocolate and butter until melted and smooth; let cool 7 minutes or until just warm. Add eggs, vanilla and salt to chocolate mixture; whisk until just blended. Stir in chopped pecans.

Pour into prepared pie shell. Arrange remaining cup of pecans on top of filling. Bake 40 minutes, or until crust is golden and filling is puffed and set. Cool completely.

 

Updated May 2016
(MBWA News)

Beer as Good Food
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