A shrimp and scallop ceviche using Free Will Brewing, The Kragle IPA.
This crisp, light, and refreshing IPA makes the perfect accompaniment to the tender flavors of the seafood. Not to mention the breweries pirate theme folds right into my underwater motif. Enjoy this treasure chest of flavor.
I love humus. I could eat it every day. When I do eat it, I enter into a gluttonous rampage and eat the entire tub in one sitting then silently weep, wishing I had more.
When developing this recipe I thought about the types of humus I like most: I love spicy, I love garlic, and I would love one made with a hopped-up IPA.
I started searching through my fridge for ingredients that could make this happen. Chipotle in adobo sauce, done! Bear Republic Racer 5, most certainly! Garlic, it would be an abomination not to! So here it is, ChipotIPA Humus.
There is never a bad time for matzo ball soup. However, this recipe is for the 358 other days of the year outside of Passover when you can have beer!
I searched far and wide to make these beer infused matzo balls Kosher for Passover. I even met with a Rabbi to see if I have maybe overlooked an malt substitute that could be used, but allas, it ended up getting all too complicated and that's not what this recipe is about. So enjoy these balls (almost) every day of the year!
I was that weird kid that always loved vegetables. I guess when you grow up with a mother who’s mantra was,”you have to at least try it once and then if you don’t like it, you don’t have to eat it,” you get to try a wide variety of flavors. It probably also helped that my mom is a remarkable chef.
Feel The Beet & Puree Your Heart Out On The Dance Floor
This soup equally cold as it is refreshing. For this recipe I used Victory Brewing Company, Golden Monkey. The blend of spicy and fruity in the Belgian-style tripel is the perfect complement to the earthy flavors of the beets. As a note, This beer is 9.5% abv and the alcohol is NOT boiled out, so enjoy the soup then dance your face off!
What is the one thing that can make cheese better? HOPS! Ooohh yeahhhhhh!
I was inspired to do this in a class lead by the great cook and author, Lucy Saunder. She said the two most magical words that left me spellbound, “hop cheese.” The simple infusion she had published in the online magazine Food Loves Beer. I added the melty part, enjoy!
There are two ways to prepare hop cheese: one is a simple infusion, the other is for the more adventurous molecular gastonomists who want to make oooey goooey hoppy cheese.
First off, let me say the original recipe is not mine. I outright stole it from my mother and added some beer. She created this recipe a couple years back for the Aetna Healthy Food Fight in which she was a finalist. This woman deserved to win. I was there.
Nevertheless, I got a craving for this dish as well as a six-pack of Old Forge’s Overbite IPA and magic happened. Not only is this dish healthy, there’s beer in it.
Happy Saint Patrick’s Day! Today is a celebration of all things Irish: the tradition, the food, and of course, the beer! In homage to this grand celebration, I wrapped up all these things into a little package I like to call “I’m a little corned beef, glazed and stout.”
I came across an article about how papaya is the best thing to make a facial masque. Then I came across a cute recipe for a facial masque with beer. I researched a lot of natural ingredients and came up with this little gem.