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Posts Tagged ‘party’

Make Your Own Pumpkin Keg

October 24, 2012 3 comments

Easy DIY Pumpkin keg pours whatever you put in it, like your favorite pumpkin beer. Or try root beer, butter beer (Harry Potter cookbook) or apple cider for the kiddies! (photo by http://www.celebrations.com)

What better way to serve a pumpkin beer – and a host of other fall beers and beverages – than in your own homemade pumpkin keg.  No fancy brewing equipment or extreme sanitation methods required…I promise!

Celebrations.com came up with this great tutorial for creating your Halloween party masterpiece.


This idea is not limited to just pumpkins.  I can’t wait to try it next summer using a watermelon.  Fill with your favorite watermelon lager, summer beer or beverage.

Serve your favorite summer beer or beverage in a watermelon keg!                                    (photo courtesy of http://www.celebrations.com)

Visit Celebrations.com for the written instructions and for other great party ideas.

Happy Halloween!  

Cheers Beers

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Stuffed Beer Cheesy Poofs

January 22, 2012 8 comments

The Brooklyn Brew Shop (my favorite site for beer and spent grain recipes) posted a recipe for Beer Cheese Puffs.  Well heck, since beer and cheese just happen to be my two favorite foods, I had to give this one a try.

These little gems are made with Pate A Choux – that’s french for cream puff dough, used also for eclairs and other evil light airy cream stuffed delights.   The Brooklyn Brew Shop’s Beer Cheese Puffs are indeed super tasty, but being that these tender little pastry poofs were designed for stuffing, I couldn’t resist adding my own flavor spins and filling them with homemade beer cheese.  Each popper explodes with cheesy beer flavor.  Make them ahead of time, or freeze and reheat for the big game.    Twice baked, they’re even crispier and pouffier the second time around.

Stuffed Beer Cheesy Poofs

Ingredients

–  1 cup beer  (I used the hubster’s Indian Brown homebrew)

–  3 tbsp butter, cubed

–  1/4-1/2 tsp garlic salt

–  1 cup flour

–  4 eggs

–  1 cup shredded sharp cheddar cheese

–  1/4 tsp regular or smoked paprika

– 1 tsp dried parsley

– 1-2 cloves crushed garlic

– 2-3 tbsp melted butter

Directions

1.   Line 2 small cookie sheets with parchment paper.

2.  Preheat the oven to 400 degrees.

3.  In a medium size saucepan, bring beer, butter and garlic salt to a boil over medium heat, stirring constantly with a wooden spoon.

4.  As soon as the mixture boils, remove from heat and add flour.

5.  Stir the mixture very fast, smashing the dough against the sides of the pot to eliminate lumps.   The dough should not stick to fingers when pinched.

Tip:  If the dough is too moist, put back on low heat and stir just enough to allow moisture to evaporate and dough to dry out. 

6.  Off the heat, quickly incorporate one egg at a time.

7.  Continue stirring, using the the wooden spoon, until the dough comes back together (shown right).

8.  Fold in cheese, paprika and parsley.

9.  Drop spoonfuls onto the parchment lined cookie sheet.  Make them all as close to the same size as possible.

10.  Crush 1-2 cloves of garlic into 2-3 tbsp of melted butter and lightly brush the tops of the dough.

11.  Sprinkle the tops with paprika.

12.  Bake at 400 degrees until they have doubled in size, about  5-10 minutes.

IMPORTANT:  DO NOT OPEN THE OVEN DOOR UNTIL THEY ARE DONE.

13.  When they have doubled in size, turn the oven down to 300 degrees.  Lowering the temperature will allow them to cook slower and dry out so they become light and crisp.  About 20-25 minutes, until they are nicely browned.

14.  Allow them to cool while you prepare the filling.

Beer Cheese Filling

Ingredients

–  4 oz. cream cheese, softened

–  3/4 cup sharp cheddar cheese, finely shredded

–  1 tsp worchestershire sauce

–  2 cloves crushed garlic

– 1/2 tsp salt

– 1 tsp tabasco sauce

– 1/2 cup stale beer (or boiled and cooled to remove carbonation)

Directions

1.  Combine all ingredients except beer in a mixing bowl.

2.  Gradually add beer while simultaneously whisking all ingredients together (this works best with an electric mixer).

3.  Continue beating the mixture until it becomes smoother, thicker, light and fluffy.  The smoother the better for stuffing the poofs.

4.  Using a ziploc baggy, cut the bottom corner off, large enough to insert a pastry tip through.

5. From inside the bag, put the pastry tip (with a star shaped end) through the corner hole so it sticks out through the outside corner of the bag.

6.  Add the filling inside the bag.  Twist the top closed, poke the tip into the bottom of a poof, and apply pressure from the top of the bag to fill the poof with cheese.

Tip: Make extra beer cheese for dipping chips or to spread on crackers.

Enjoy now and/or freeze for later!

To reheat frozen poofs, preheat oven to 375 degrees and bake for 10 -15 minutes, til golden and heated through.

..

Variations

  • Try the Brooklyn Brew Shop’s gouda recipe, or try using smoked gouda, or swiss cheese.  For these, swap the worchestershire sauce for white wine vinegar, and eliminate the hot sauce.
  • Fold some finely chopped ham or bacon into the dough.
  • Try a mexican queso version, incorporating chilis or chipotle into the dough and using a spicy mexican queso filling.
  • Try different kinds of beer for this recipe.  Match your flavors – stronger beers with stronger cheeses, and milder beers with milder cheeses.

Bon Appetit and Cheers Beers!

Cozy Up with a Mug of Mulled Beer

December 10, 2011 8 comments

The holidays and cold weather call for warm spirits and cozying by the fire.  Mulled wine, irish coffees, spiced ciders are all well and good, but have you ever considered mulling beer?  Indeed…why not?

This idea requires an open mind, an adventurous spirit, and the courage to risk 12 oz of perfectly good beer.  So rather than endure reader backlash in case this recipe is a total disaster, I put my own beer on the line (actually, it’s the hubster’s subpar scotch ale which has been sitting in the keg since summer).

The recipe came from wikiHow, it’s been edited by almost a dozen contributors and has evolved substantially over the past 3 years.  So most of the kinks should have been worked out.  It’s also been visited by over 61,000 readers, and the countless comments of those who’ve tried it are very positive.  So here we go…

How to Make Mulled Beer

Posted on wikiHow at http://www.wikihow.com/Make-Mulled-Beer – Edited byGiM and 11 others

Ingredients at the ready!

Ingredients

  • 12-16 oz decent-quality beer (the contents of your average bottle or can of beer)
  • 1 pinch ground ginger, or 1 slice (sometimes called “coins”) of ginger 1/4″ long
  • 1/8-1/4 tsp ground nutmeg
  • ¼-1/2 tsp cinnamon, or 1″ section of a cinnamon stick
  • 1 pinch ground cloves or 2-5 whole cloves
  • 2 tsp (10 grams) sugar
  • 1 egg
  • 1 tablespoon (15 mL) honey

Temper the egg and stir rapidly as you slowly add the egg yolk.

Strain the floaties using a fine mesh strainer.

Instructions

  • Put beer in a small saucepan and add spices.
  • Heat beer and spices in a small saucepan on low to medium-low heat. If the beer begins to boil, turn down the heat. The beer will begin to foam, but should subside after a minute or two.
  • Separate the egg white from the egg yolk and put in a small bowl. This recipe only uses the egg yolk.
  • Add two teaspoons of sugar to the egg yolk.
  • Beat the sugar and yolk with a whisk or fork until it becomes nearly white (it’s the hardest part!).
  • Optional but recommended – Temper the yolk mixture. To prevent “scrambling” the egg yolk mixture by the heat of the beer, you can temper the mixture by adding 1-2 tablespoon(s) of the hot beer to the yolk mixture very slowly and mixing thoroughly as the egg is being added.
  • Add the yolk mixture slowly to the warm beer and continue to heat for 5 minutes. Stir gently.
  • Add honey to taste.
  • Use a strainer (double mesh or cheese cloth) to sieve out the spices and any egg particles that may have formed.
  • Pour into steins or mugs and enjoy!

Tips and Variations

  • The types and amounts of spices listed above should be treated as a guideline. If you know you like lots of ginger, add more. If you’re more of a cinnamon fan, use more of that. Remember, add only a small amount at first. You can always add more spices, but you can’t remove them once they’ve been added.
  • Other ideas for spices may include orange peel, pieces of apple, a drop or two of vanilla or almond extract, different flavors of honey.
  • Experiment with different kinds of beer. Lagers, ales, stouts and IPAs will all yield different (and possibly tasty) results.

Surprise, surprise!  The results were actually very tasty.   Our final drink was creamy and coffee-like in appearance and the aroma reminded me of cinnamon-spiced applesauce.  There was no carbonation left, or alcohol for that matter – assuming it turned out as intended.  The drink was warm, sweet and spicy with a hint of malt flavor and a mild bitter aftertaste.  Something different to try on a cold winter’s day.  In fact, whip up a batch in the crock pot for your next holiday bash.  It’s a great way to use up that substandard beer that’s been sitting around the house since June, and no doubt it will be the talk of the party.  Oh, and do come back and share your comments!

Happy Holidays and Cheers Beers!

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