Beer as Food:

GRILLED BRATS WITH HOT MUSTARD ONION RELISH

Ingredients:

  • 2 French baguettes, heated
  • 10 bratwursts
  • 3 12 ounce cans light beer
  • 2 tablespoons butter
  • 4 medium onions, sliced
  • 1 cup dark beer
  • 1 tablespoon dark brown sugar
  • ╝ cup whole grain mustard
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon cayenne pepper

Directions:
In a medium bowl place brats evenly in the bottom of the bowl and pour light beer over. Cover and refrigerate overnight.
To make relish, sautÚ onions in butter in a large skillet over medium heat until caramelized about 15 minutes.
Stir in the dark beer, brown sugar, mustards and cayenne.
On a hot grill, grill the marinated brats until well marked and cooked through, or until plumped and no longer pink. Keep them in the hot relish mixture in the oven until they are all grilled and you are ready to serve.
Slice the hot baguettes in half, not cutting all the way through so that the halves stay connected. Slice baguettes into 6 inch pieces, fill with brats, and slice these in half. Pile each one generously with hot onion relish. Serve immediately.

HOT BEER POTATO SALAD

Makes 6 servings.

  • 6 slices bacon cooked, drained and crumbled
  • 6 cups diced, cooked potatoes
  • 2 medium onions, chopped
  • 1/3 cup cider vinegar
  • 2/3 cup beer
  • 1 tsp. sugar
  • 1 egg, slightly beaten
  • 1/3 cup salad oil

Combine onions, potatoes and bacon. Heat vinegar and beer to boiling point, add sugar. Pour mixture slowly into beaten egg, stirring constantly. Add salad oil and beat vigorously; pour over potato mixture and mix thoroughly with fork. Place in a skillet and heat. Season to taste with freshly ground pepper and salt. Garnish with chopped parsley.

BEER SPONGE CAKE

  • 1 package yellow (or white) cake mix
  • 1 package lemon (or vanilla) instant pudding mix
  • 1 cup beer
  • 1/4 cup oil
  • 4 eggs

Combine cake mix and instant pudding mix in a large bowl. Add beer and oil. Mix slightly. Add eggs. Beat with mixer at high speed until thick, creamy and smooth. Pour into two-piece tube pan. Bake at 350░ for 55 minutes. Invert to cool. May be glazed when cool.

Updated April 2015
(MBWA News)

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