March 17, 2018
For all of our fellow beer lovers out there traversing the world, here are a few recipes that are simple, delicious, and just a bit boozy! We also love to cook, so what better way to incorporate our favorite things than trying out a few international recipes and cooking with beer! Try a few of these at your next dinner party, and pair them with a couple pints of your favorite beer for an international, tasty and festive good time!
Irish Cheesy Chive Guinness Bread
- 2 3/4 cups sifted all-purpose flour
- 3 tbs granulated sugar
- 1 tbs baking powder
- 1 tsp salt
- 1 12-ounce bottle or can of Guinness (or other Irish stout beer)
- 3/4 cup grated cheddar cheese to mix with bread
- 1/4 cup grated cheddar cheese to top bread
- 1/4 cup chopped chives
- 1/4 cup butter, melted
- Preheat oven to 375° F. Line one 8 1/2- x 4 1/2-inch loaf pan with parchment paper, or alternatively, coat with butter.
- In a large bowl, thoroughly whisk together the flour, sugar, baking powder, and salt. Slowly pour in the Guinness and mix until the dough is consistent. Fold in the 3/4 cup of cheddar cheese and the chopped chives.
- Spoon the batter to your prepared pan. After spreading evenly, pour the melted butter over top of the dough.
- Bake about 30 minutes then sprinkle the remaining 1/4 cup of cheddar over the top. After you’ve added the cheese, bake an additional 15 to 20 minutes a toothpick inserted near the center of the loaf comes out clean. Cool in the pan for 5 minutes.
- Serve warm (with additional butter, if desired) and enjoy!
German Cream Cheese Beer Dip
- 2 packages (8 ounces each) cream cheese, softened
- 1/3 cup German beer of choice
- 1 envelope ranch salad dressing mix
- 2 cups (8 ounces) shredded cheddar cheese
- This one is so simple – In a large bowl, use a mixer to beat the cream cheese, beer and dressing mix until smooth.
- Once thoroughly mixes, stir in the cheddar cheese.
- Serve with pretzels or twisty baked bread sticks and enjoy!
Bavarian Beer Mac N Cheese
- 2 cups macaroni pasta
- 2 cloves garlic, minced
- 2 tbs butter
- 2 tbs all-purpose flour
- 1 cup Amber Ale or Pilsner
- 2 cups milk
- 3 cups shredded cheddar cheese
- 2 tbs Parmesan cheese
- Salt to taste
- Pepper to taste
- Panko breadcrumbs for topping
- Cook the pasta until just al dente. Rinse, strain and set aside. While the pasta cools, melt the butter in a large pot over medium-high heat, then add garlic and stir.
Slowly mix in the flour, continuously whisking for one minute. (The roux should be golden brown.)
- Next, whisk in the milk and beer of your choice, then bring the pot to a boil until the mixture has thickened. Reduce heat and add in the cheeses, stirring until melted.
- Now that the cheese mixture is ready, add your noodles and stir well. Use salt and pepper to taste.
- After stirring, transfer the noodles into a baking dish and top with breadcrumbs to taste.
- Bake your dish at 375 degrees F for 30 minutes.
- Top with bacon bits or hot sauce if you’d like! Let cool for 5 minutes and enjoy your Bavarian beer mac n cheese with a fresh pint of Pilsner!
Scottish Crock Pot Beer & Barley Brisket
- 2-2.25 lb. Beef Brisket
- 3 large Potatoes
- 2 Onions
- 1 large Carrot
- ¼ Turnip
- ¼ cup Barley (Pearl Barley preferred)
- 2 cups Dark Ale (like Guinness or a London Porter)
- 2 cloves Garlic – crushed
- Salt & Pepper to taste
- 2 Tbsp Soy Sauce
- 2 Tbsp Worcestershire Sauce
- Thinly slice the potatoes and onions and layer them alternately in the bottom of the crock pot. Place the brisket on top of this base.
- Peel and cube the carrot and turnip and add them along with the barley to the slow cooker around the sides of the beef in the pot.
- Crush the garlic and rub it over the top of the brisket, then season it with salt and pepper.
- Pour the dark ale over the vegetables around the meat. Mix together the Worcestershire sauce and soy sauce and spoon over the brisket.
- Set your crock pot to low and simmer for 8 hours.
- Once done, enjoy this meal on it’s own or on a slice of bread as a sandwich! This particular recipe keeps well in the fridge for leftovers as well.
Canadian Bacon and Beer Green Beans
- 1/3 pound Canadian bacon, diced
- 1 package (16 ounces) frozen cut green beans, thawed
- 1/3 cup beer (Molsen or other Canadian beer)
- 1/3 cup butter, cubed
- 3 tbs brown sugar
- 3 tbs white vinegar
- 4 tsp cornstarch
- 2 tsp grated onion
- In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp yet tender.
- Place a layer of paper towels on a plate and move your cooked bacon over to drain/soak. Next, move beans to separate bowl with a slotted spoon and keep warm.
- In a separate small bowl, combine the brown sugar, vinegar, cornstarch and onion, whisking until blended.
- Stir the sugar mixture into the original bean saucepan and bring to a boil. Cook and stir for 1-2 minutes or until thickened.
- Add beans to the mixture and heat through, then simply sprinkle with bacon!
Spanish Crock Pot Beer Chicken
- 3-4 lb. chicken, quartered or skinless breasts
- 1 tbs salt
- 1 tsp pepper
- 1 tsp paprika
- Garlic salt to taste
- 6 oz. can of tomato paste
- 3/4 c. Spanish beer (6 oz.)
- 1 sm. jar stuffed olives with liquid
- Cayenne pepper to taste
- Mix your spices in a small bowl and set aside.
- Wash the chicken pieces and season with the mixture of salt, pepper, paprika and garlic, and place in crock pot. In a separate bowl, mix the tomato paste and beer together and pour over chicken.
- Add olives and liquid to the pot, and any cayenne pepper for spice (always to taste!), then cover and cook on low 7 to 9 hours.
- Serve over rice or noodles!
German Beer and Cheddar Fondue
- 4 cups (16 ounces) shredded cheddar cheese
- 1 tbs all-purpose flour
- 1 cup Stout German beer
- 3 garlic cloves, minced
- 1-1/2 tsp ground mustard
- 1/4 teaspoon coarsely ground black pepper
- Pretzel sticks and sliced smoked sausage to dip
- In a large bowl, combine cheese and flour, mixing well. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.
- Reduce heat on the saucepan to a medium-low; add a handful of the cheese mixture to start, stirring constantly, using a figure-eight motion, until almost completely melted.
- Continue adding cheese mixture, one handful at a time, stirring well and allowing the cheese to almost completely melt between additions.
- Keep warm and serve with pretzels and sausage, or any other dipping treat you’d like!
Cheers to all the delicious and boozy foods from around the world!