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Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl’s collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you’ll soon be amazing your friends with the culinary versatility of your favorite beverage.
Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl’s collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you’ll soon be amazing your friends with the culinary versatility of your favorite beverage.
Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl’s collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you’ll soon be amazing your friends with the culinary versatility of your favorite beverage.
| ISBN-13: | 9781603428644 |
|---|---|
| Publisher: | Storey Publishing, LLC |
| Publication date: | 09/10/2013 |
| Sold by: | Hachette Digital, Inc. |
| Format: | eBook |
| Pages: | 352 |
| File size: | 19 MB |
| Note: | This product may take a few minutes to download. |
John Holl is a New Jersey native and covered the Garden State for the New York Times and the Star-Ledger. He began his career at New Jersey Network Television and has written for the Wall Street Journal, the Washington Post, Wine Enthusiast, and many other publications. He is the author of Dishing Up New Jersey and The American Craft Beer Cookbook, and the co-host of the Steal This Beer podcast. Holl is an avid home cook and lives in Jersey City, where his exit is 14C.
CHAPTER 1
Beer and Brunch
A Great Way to Start the Day
Super Ultra Free-Range Pancakes
Southern Tier Brewing Company Lakewood, New York
Makes 4–5 servings
This take on traditional pancakes benefits from using organic or local ingredients (as available), while walnuts or cashews add a nice bit of crunch. Use this recipe to make waffles too. You can make several batches in advance and freeze them; when you're ready to eat them, microwave the pancakes for a few seconds to quickly thaw, and then pop them in the toaster oven for a minute or so to finish warming. Pair the pancakes (or the waffles) with a coffee stout or porter for that extra breakfast boost. Southern Tier Jahva is a great fit.
INGREDIENTS
* 1 cup unbleached pastry flour
* cup whole wheat pastry flour
* cup quick-cooking rolled oats, such as Bob's Red Mill
* cup ground flaxseed meal
* cup garbanzo bean flour
* 1 ½ teaspoons baking powder
* teaspoon fine sea salt
* 2 eggs
* 1 cup whole milk or unsweetened almond, coconut, or soy milk
* 1 cup water, plus more as needed
* 2 tablespoons unsalted butter, melted, plus more for serving
* 1 teaspoon vanilla extract
* 2 cups hulled and chopped strawberries or whole blueberries
* cup ground walnuts or cashews (optional)
* 2 tablespoons honey
* Flaxseed oil, for the skillet
* Maple syrup, for serving
INSTRUCTIONS
1. Combine the unbleached flour, whole wheat flour, oats, flaxseed meal, garbanzo bean flour, baking powder, and salt in a medium bowl and blend together with a whisk until combined.
2. Beat the eggs in a separate bowl until foamy, and then whisk in the milk, water, melted butter, and vanilla until combined. Add the egg mixture to the flour mixture, and whisk until smooth. Add the berries, nuts, if using, and honey, and mix until combined.
3. Coat the surface of a large skillet or griddle with flaxseed oil and warm over medium heat. Working in batches, pour -cup portions of the batter into the skillet and cook until the surface of the pancake becomes bubbly, about 5 minutes. Flip the pancake and cook until golden brown, about 2 minutes longer. Serve immediately with maple syrup and butter.
Breakfast Pigs in a Blanket
Jackie O's Pub & Brewery Athens, Ohio
Makes 6–8 servings
The basis of this dish is a playful riff on traditional pigs in a blanket, but this version lives in breakfast land. After making the sausage, simply wrap it in a pancake and drizzle with maple syrup before serving. This dish goes really well with a smoked beer, such as Jackie O's Hog Wash, which adds depth to the savory and sweet meal. Use your favorite pancake recipe with this dish or try the Super Ultra Free-Range Pancakes on the facing page.
INGREDIENTS
* 1 pound ground beef tenderloin
* 1 pound ground pork
* 6 ounces ground veal
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon chopped fresh thyme
* 1 tablespoon minced fresh Italian parsley
* 1 tablespoon chopped fresh sage
* Salt and freshly ground black pepper
* 2 ounces cheddar cheese, shredded ( cup)
* 6–8 thin pancakes (add additional milk to the batter to keep the pancakes thin)
* Maple syrup, for serving
INSTRUCTIONS
1. Preheat the oven to 350°F. Blend the beef, pork, and veal in the bowl of a food processor until combined.
2. Add the rosemary, thyme, parsley, and sage to the meat mixture and process until incorporated. Transfer the meat mixture to a large bowl, season with salt and pepper to taste, and then fold in the cheddar.
3. Form the sausage mixture into small, 1-ounce hot dogs, place them in a baking dish, and bake for 15 minutes, or until a thermometer inserted into the center of the sausages reads 165°F.
4. Prepare your preferred style of pancakes or the Super Ultra Free-Range Pancakes on page 6.
5. Wrap a pancake around each sausage and serve immediately with maple syrup.
Shrimp and Grits
Front Street Brewery Wilmington, North Carolina
Makes 2 servings
A staple of Southern cuisine, shrimp and grits can be served any time of day. However, this particular variation makes for a bold breakfast, and it's a great way to start off any day on the right foot. This recipe gets its depth and rich flavor from the cream and the bacon and its reserved grease. It is a relatively simple recipe thanks to instant grits, which absorb the other flavors and lay down a good base. A bright Kölsch with a nice hop bite and some dryness, such as Front Street Brewery's Coastal Kölsch, is the perfect pairing.
INGREDIENTS
* 4 slices bacon
* 1 cup instant grits
* pound medium shrimp, peeled and deveined
* white onion, finely diced
* 2 teaspoons blackened seasoning, preferably Chef Paul Prudhomme's Blackened Redfish Magic spice
* 1 teaspoon freshly ground black pepper
* 1 teaspoon granulated garlic
* cup Chablis, or any dry white wine
* 1 ½ cups heavy cream
* cup freshly grated Parmesan cheese
* Chopped scallions, for garnish
INSTRUCTIONS
1. Cook the bacon in a medium skillet over medium heat until brown and crisp, about 4 minutes. Transfer the bacon to a paper towel–lined plate to cool, reserving any bacon grease in the skillet. Roughly chop the bacon and set aside.
2. Prepare the grits in a small saucepan according to the package instructions. (For a richer version, use chicken broth and milk in place of water.) Remove the saucepan from the heat and cover to keep warm.
3. Toss the shrimp, onion, spice mixture, black pepper, and garlic with the bacon grease in the skillet and cook over high heat, stirring occasionally, until the shrimp are evenly coated and cooked through, 2 to 3 minutes. Transfer the shrimp mixture to a medium bowl, cover, and set aside.
4. Add the wine to the skillet, stirring and scraping up the flavorful bits from the bottom of the pan. Let the wine reduce for 1 minute. Add the cream and Parmesan; bring to a boil, and then simmer, stirring occasionally, until the sauce starts to thicken, 5 to 6 minutes. Put the shrimp back in the sauce and warm through.
5. Spoon the reserved grits into two serving bowls and pour the shrimp and sauce over the grits. Sprinkle the bacon on top and garnish with chopped scallions.
Scotch Egg
Half Full Brewery Stamford, Connecticut
Makes 2–4 servings
Praise the inventor of this delectable treat: part breakfast, part snack, all goodness. The Scotch egg begins with a hard-boiled egg and adds a protective layer of sausage before giving the whole thing the deep-fried treatment. Served warm with a side of spicy mustard for some kick (try the Spicy Two Hearted Mustard), it's not your average morning meal. It also makes a good appetizer. Pair with a dry Irish stout (commonly seen on tap through a Guinness-style nitro pour); the roastiness of dark malts is a pleasing complement to the egg.
INGREDIENTS
* 8 eggs
* 4 cups sunflower oil, for frying
* 2 pounds pork sausage, casings removed
* 1 cup all-purpose flour
* Spices such as cayenne pepper, mace, sage, or dry mustard powder
* 4 cups plain dried breadcrumbs
INSTRUCTIONS
1. Preheat the oven to 350°F.
2. Place four of the eggs in a medium saucepan, cover with water, and bring to a boil. Remove the pan from the heat, cover, and let the eggs sit in the hot water for 10 to 12 minutes. Remove the eggs from the hot water, cool, and peel.
3. Heat the oil in a deep fryer (or deep pot) to 375°F.
4. Flatten the sausage into four thin patties and wrap one patty around each egg. (This step is easier if the patties are made on plastic wrap. The plastic can be used as a guide when wrapping the sausage around the egg.)
5. In a small bowl, whisk together the flour and a pinch of the spices. Lightly coat the eggs with the seasoned flour.
6. Beat the remaining four eggs in a small bowl and place the breadcrumbs in another bowl. Coat the floured eggs with the beaten eggs, and then roll each egg in the breadcrumbs to cover evenly.
7. Deep-fry the eggs until golden brown, 3 to 5 minutes. Remove from the oil, transfer to a baking dish, and bake for 10 minutes. Cut the eggs in half and serve immediately.
Beer-mosa
Makes 1 cocktail
Why should champagne get all the fun at brunch? A typical mimosa recipe calls for the sparkling wine to be mixed with orange juice, but the right beer paired with citrus leads to a tasty, eye-opening experience. For the best results use a wheat beer.
INGREDIENTS
* 5 ounces orange juice or grapefruit juice
* 3 ounces beer (see suggestions below)
* ounce triple sec (optional)
* Fresh strawberries
INSTRUCTIONS
Combine the juice, beer, and triple sec, if using, in a champagne flute and stir gently. Garnish with a strawberry and serve immediately.
Ugly Pug Sweet Potato Pancakes
Rahr & Sons Brewing Company Fort Worth, Texas
Makes 15 pancakes
Too often sweet potatoes are eaten only for dinner. But with their natural sugars and agreeable disposition toward spices, they are perfect for breakfast. Pair this recipe with a Schwarzbier, like Rahr's Ugly Pug, or a spicy saison, which will add depth to the sweetness of the dish.
INGREDIENTS
* 1 cup all-purpose flour, sifted
* 2 tablespoons sugar
* 1 teaspoon baking powder
* teaspoon ground cinnamon
* Ground cloves
* 1 medium sweet potato, cooked and mashed (about ? cup)
* 2 tablespoons unsalted butter, melted
* 1 egg, beaten
* 1 ¼ cups Schwarzbier, at room temperature
* Cooking spray
INSTRUCTIONS
1. Whisk the flour, sugar, baking powder, cinnamon, and a pinch of cloves together in a small bowl until combined.
2. Mix the sweet potato, butter, egg, and beer together with a spatula in a large bowl until the ingredients are combined and the beer foam subsides. Mix the dry ingredients into the sweet potato mixture and stir until thoroughly blended.
3. Coat a griddle with cooking spray and warm it over medium-high heat. Working in batches, scoop 2 large tablespoons of the batter onto the hot griddle and cook until the bottom of the pancake is nicely browned and tiny bubbles form along the top edges, 3 to 5 minutes. Flip the pancake and cook until evenly browned, 3 to 5 minutes longer. Repeat the process with the remaining batter. Serve hot.
Roasted Root Vegetable Hash
Ninkasi Brewing Company Eugene, Oregon
Makes 8 servings
Corned beef usually gets the hash treatment in the early morning hours, but the earthiness of root vegetables brings a new dimension to breakfast. The beauty of this recipe is its versatility. Use root vegetables that are in season, and mix and match them to create a colorful and hearty dish. You can serve this as an accompaniment or you can poach or fry eggs and put them on top of the hash to create a meal in itself. You can also add smoked salmon or pork belly for a protein boost. Pair the hash with a hoppy red ale to round out the flavors.
INGREDIENTS
* 1 large onion
* 1 pound fingerling or Yukon Gold potatoes, finely diced
* 1 pound yams or sweet potatoes, finely diced
* 1 pound rutabagas or carrots, finely diced
* 1 pound turnips or parsnips, finely diced
* 3 garlic cloves, minced
* 1 teaspoon chopped fresh thyme leaves
* 1 teaspoon chopped fresh oregano or rosemary leaves
* 3 tablespoons extra-virgin olive oil
* Salt and freshly ground black pepper
INSTRUCTIONS
1. Preheat the oven to 400°F.
2. Finely dice half of the onion and thinly slice the other half. Combine the onion, potatoes, yams, rutabagas, turnips, garlic, thyme, oregano, and olive oil in a large mixing bowl; toss to coat the vegetables with the oil. Season with salt and pepper to taste.
3. Transfer the vegetable mixture to a baking sheet or a large glass baking dish. Roast for 30 to 40 minutes, stirring the vegetables every 5 to 10 minutes, until lightly browned around the edges and tender. Serve hot.
Halcyon Chicken Breakfast Enchilada
Tallgrass Brewing Company Manhattan, Kansas
Makes 4 servings
This breakfast sticks to your ribs and sets you up right for the rest of the day. Creamy, spicy, and hearty, this recipe requires at least 1 hour of marinating time before cooking and serving. It pairs well with the beer used to marinate the chicken — an American wheat — because of its slightly sweet flavor that offsets the spicy pepper and tangy cheese.
CHICKEN AND MARINADE
* 1 cup Tallgrass Halcyon Wheat, or similar witbier
* cup extra-virgin olive oil
* 2 garlic cloves, minced
* 2 tablespoons chopped yellow onion
* 2 tablespoons chopped fresh chives
* 2 (5-ounce) boneless, skinless chicken breasts
SCRAMBLED EGGS
* 1 teaspoon butter
* 8 large eggs, whisked
SAUCE
* 2 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* 2 cups heavy cream
* 1 cup vegetable broth
* 6 ounces Swiss cheese, shredded (1 cups)
* 4 ounces cream cheese, softened
* 1 teaspoon granulated garlic
* teaspoon salt
* teaspoon white pepper
* teaspoon diced habañero pepper
* cup Tallgrass Halcyon Wheat, or similar witbier
ENCHILADAS
* 4 large flour tortillas
* 8 ounces cheddar cheese, shredded (2 cups)
* 2 tablespoons chopped fresh chives
INSTRUCTIONS
1. Marinate the chicken: Combine the beer, olive oil, garlic, onion, and chives in a ziplock bag or airtight container. Add the chicken and refrigerate for at least 1 hour or as long as overnight.
2. Prepare a medium fire in a gas or charcoal grill. Remove the chicken from the marinade and discard the marinade. Grill the chicken until cooked through, about 12 minutes per side. The chicken can be cooked a day ahead and reserved in the refrigerator until you're ready to assemble the enchiladas.
3. Scramble the eggs: Melt the butter in a skillet over medium heat. Pour in the eggs and use a heat-proof spatula to constantly scramble the eggs as they cook. The eggs are done when they are firm and lose their gloss, about 5 minutes.
4. Make the sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a smooth paste and then cook for 2 minutes, whisking constantly. Add the cream and broth and whisk until incorporated, about 3 minutes, taking care not to let the sauce boil. Slowly add the Swiss cheese and cream cheese and whisk until blended. Add the garlic, salt, pepper, and habañero, and mix. Add the beer and stir until the foam subsides. Reduce the heat and simmer the sauce, stirring occasionally, while assembling the enchiladas.
5. Assemble the enchiladas: Warm the tortillas on a grill or in a microwave. Slice the chicken breast and place a few slices inside a tortilla. Top with one-quarter of the eggs and cup of the cheddar. Roll up the tortilla and smother with the warm cheese sauce. Repeat with the remaining tortillas and filling. Top with the chives and serve immediately.
(Continues…)
Excerpted from "The American Craft Beer Cookbook"
by .
Copyright © 2013 John Holl.
Excerpted by permission of Storey Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Foreword
Introduction
Chapter 1
Beer and Brunch
Chapter 2
Appetizers
Chapter 3
Sauces and Spreads
Chapter 4
Salads
Chapter 5
Sandwiches and Burgers
Chapter 6
Soups, Stews, and Chilis
Chapter 7
Entrees
Chapter 8
From the Sea
Chapter 9
Side Dishes
Chapter 10
Desserts
Road Trips
Beer Festivals
Breweries
Acknowledgments
Index
"I know John. I know John knows and loves food. And he knows and loves craft beer. Thusly, I know you the reader will love getting to know the wonderful world of craft beer and food through John's extensive knowledge."
"At Dogfish Head we have been celebrating the marriage of off-centered ales with beer-centric food since we opened our brewery inside a pub in 1995. And John Holl has been a craft beer evangelist-journalist for just as long. In The American Craft Beer Cookbook he has given us a declaration of inter-dependence. A DIY roadmap to prove that world class beer and world class food pair beautifully together."
“John Holl has scripted the tastiest convergence of ambrosia and nectar. With its mouth-watering recipes, full-color photos and morsels of malty minutiae, The American Craft Beer Cookbook is not just contentment for the belly, but a feast for the eyes and soul as well.”
“John Holl has opened the door to experiencing some of America’s best beer and food parings right at home. The recipes, profiles and pairings are sure to inspire hungry craft beer enthusiasts across the country.”
"Vegetarian? Vegan? Gluten-free? There's something tasty for everybody in The American Craft Beer Cookbook. I know I will find myself turning to it again and again."
"Reading John Holl's The American Craft Beer Cookbook necessitates having a great craft beer in hand because you'll need it to replace fluids lost from drooling over every page. From your first bite at brunch to your last morsel of dessert, this book has the recipes and beer pairing suggestions to delight serious yet fun-loving palates everywhere."
“A valued contribution to the world of beer and food. With this in hand, any foodie or "beerie" can come to understand the nuances and beauty of combing those aesthetic items. An added bonus; it's fun to read.”
"If you're not yet convinced of beer's versatility and vibrancy at the table, you will be. From the humble to the haute - from spent-grain bread to saison-sautéed mussels to tripel-braised pork belly - John Holl and his culinary compatriots have your appetite (and thirst) fully covered."
The second half of September through the beginning of October rings in the fun folk festival of Oktoberfest. The tradition originates from Germany, and the beer-drinking party is so popular that it has spread through many cities around the world. For those who caught the beer bug at the festival, or for those who can’t […]
