Beer as Food:

Swedish Beef Stew 
2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes 6 tablespoons (3/4 stick) unsalted butter 2 1/2 pounds onions (about 5), quartered 2 1/2 pounds boiling potatoes, peeled and cubed Salt and black pepper to taste 3 cups lager beer

1. Preheat the oven to 450F. Toss all the ingredients except the beer into a large ovenproof casserole.

2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours. 3. You can deglaze the casserole by pouring a bit of water over the stew, if you like. 4. Transfer stew to a serving bowl

Makes 6 servings.

BEER BISCUITS 2 c. biscuit mix 1 1/2 tbsp. sugar 6 oz. warm beer Dissolve sugar in the beer and add it to the biscuit mix. Mix the dough as you would with any biscuit mix and bake. Place in greased pan and bake at 450 degrees for 8-10 minutes.

Honey Spice Beer Cake

CAKE: 3 cups all-purpose flour, plus more for the pan 1 teaspoon baking soda 2 teaspoons baking powder teaspoon salt 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground all spice 1 teaspoon ground nutmeg cup (1 stick) salted butter 1 cup packed light brown sugar 1 cup granulated sugar 4 eggs 1 cups honey freshly squeezed juice and grated zest of 1 lemon (3 to 4 tablespoons juice and 2 teaspoons zest) 1 cups (12-ounce bottle) honey beer

Preheat oven to 325F. Use nonstick cooking oil spray to grease the inside of 9 by 13 inch baking pan, then dust lightly with flour to coat evenly, shaking out any excess. Line the bottom with parchment paper.

Combine flour, baking soda, baking powder, salt, cloves, cinnamon, allspice and nutmeg in a mixing bowl set aside.

Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for 3 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating to incorporate after each addition. Reduce the speed to low and the honey, lemon juice and zest; mix well.

Add the flour mixture and the beer in 3 alternating additions. Bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack to cool (in the pan).

FROSTING: 8 tablespoons (1 stick) salted butter 3 cups confectioners' sugar cup honey beer 2 tablespoons honey 1 to 1 cups roasted unsalted mixed nuts for garnish

Combine the butter and one-third of the confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to incorporate, then add the beer and the remaining sugar in alternating sets of additions; beat on medium speed to form a smooth and creamy frosting. Add the honey and mix to incorporate.

When the cake has cooled, spread the top of the cake with a generous amount of the frosting (you may use two-thirds of it or all of it. Scatter the nuts (as needed) evenly across the top of the cake. Let them set for a few minutes before cutting it into squares.

 

Updated January 2014
(MBWA News)

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