Author Archive
Zesty Cheese Fondue
June 24, 2020 Lee
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Zesty Cheese Fondue

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. I need to research some of these items, several items may become shortcuts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 4 cups

Ingredients
  

  • 1 packet white sauce mix, (1.8 oz)
  • 2 cups beer
  • 1 clove garlic, smashed and minced
  • 1 package process cheese spread, cubed, (1 lb / 16 oz / 500 g)
  • 3 tablespoons Frank's Original Pepper Sauce
  • 1 loaf French bread, cubed, for serving
  • apple slices, for serving

Instructions
 

  • Prepare the white sauce according to the packet instructions, but use beer where it calls for milk and also add the garlic.
  • After the white sauce is prepared, add the cubed cheese and stir continuously until the cheese is melted and the sauce is smooth. Then stir in the pepper sauce.
  • Transfer cheese sauce to a fondue pot or heated serving dish.
  • Serve warm with bread cubes and apple slices as desired. Enjoy.

Notes

I am going to work up some shortcuts for the white sauce and pepper sauce.
APPETIZERS / SNACKS
Wisconsin Edam and Beer Spread
June 23, 2020 Lee
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Wisconsin Edam and Beer Spread

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 4 cups

Ingredients
  

  • 4 cups Edam cheese, shredded, (16 oz / 500 g)
  • 3/4 cup butter, cubed and softened, (1 1/2 sticks / 3/4 block)
  • 2 tablespoons fresh chives, chopped
  • 2 teaspoons Dijon mustard
  • 1/2 cup beer, amber or dark, room temperature
  • rye cocktail bread, for serving, as desired
  • assorted crackers, for serving, as desired

Instructions
 

  • To a large mixing bowl, add the cheese, butter, chives, and mustard. Mix together until blended.
  • Stir in beer until blended in. Cover and place bowl in the fridge until serving.
  • Serve with cocktail bread and or assorted crackers, enjoy.

Notes

Variant: 1. Substitute for Edam can be Gouda.
APPETIZERS / SNACKS
Texas Pecan and Beef Dip
June 22, 2020 Lee
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Texas Pecan and Beef Dip

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 1 cups

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1/2 cup pecan pieces
  • 3 tablespoons spring onion, thinly sliced
  • 1 package Cream cheese, softened, cubed, (8 oz / 225 g)
  • 1/3 cup lager, your favorite brand
  • 1/2 cup corned beef, finely chopped
  • 1 1/2 teaspoons BBQ spice mix
  • Pita bread, for serving
  • fresh vegetables, for serving

Instructions
 

  • Heat the oil in a small saucepan on medium heat, when hot, add the pecans and spring onion, cooking, stirring, 3-5 minutes to toast the pecans and soften the spring onion.
  • Add the cream cheese and beer to the saucepan, turn heat to medium low, stir and cook until the cream cheese is melted and mixed in.
  • Stir in the corned beef and BBQ seasoning. Stir until heated through.
  • Serve with pita bread wedges and fresh vegetables, enjoy.
APPETIZERS / SNACKS
Sweet & Spicy Beer Nuts
June 20, 2020 Lee
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Sweet & Spicy Beer Nuts

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 cups pecan halves
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper, (cayenne)
  • 1/2 cup sugar
  • 1/2 cup beer, your favorite brand

Required Equipment

  • 1 candy thermometer

Instructions
 

  • Preheat your oven to 180° C (350° F), line a baking sheet with foil.
  • In a mixing bowl, add the pecans, salt, chili powder, oil, cumin, and red pepper. Mix together.
  • Spread the nuts out on the baking sheet and toast for 10 minutes or until fragrant.
  • In a small saucepan, add the sugar and beer, heat over medium high until mixture reaches 121° C (250° F) as indicated on a candy thermometer. Remove from heat.
  • Carefully stir in the nuts and any loose pieces.
  • Spread the nuts on a baking sheet, separating any clusters.
  • Let nuts cool completely, remove from the baking sheet, breaking up any large pieces.
  • Serve and enjoy.
APPETIZERS / SNACKS
Spicy Ale Shrimp
June 20, 2020 Lee
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Spicy Ale Shrimp

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 15 shrimp

Ingredients
  

  • 3 bottles lager, your favorite brand
  • 1 tablespoon Old Bay seasoning, Shortcut
  • 1 teaspoon mustard seed
  • 1 teaspoon red pepper flakes
  • 2 lemons, quartered and divided
  • 500 grams large shrimp, peeled, deveined, tails on
  • cocktail sauce, as desired, Shortcut

Instructions
 

  • Fill a large bowl half full with ice, then pour in 1 bottle of beer. Set this aside.
  • Fill a large saucepan half full with water, pour in 2 bottles of beer, Old Bay, mustard seeds, and red pepper flakes, then squeeze the juice from 4 lemon quarters and add those quarters to the water as well. Bring to a boil on medium high heat.
  • Add the shrimp to the saucepan, remove from heat, and cover. Let stand 3 minutes or until shrimp are pink and meat is white. Drain shrimp
  • Transfer shrimp to the bowl with ice, swirl shrimp around to cool them and stop the cooking process.
  • Remove the shrimp, arrange them on a serving tray along with the remaining 4 lemon quarters.
  • Serve with cocktail sauce or dipping sauce of your choice, enjoy.

Notes

Shortcuts: Old Bay Seasoning, Cocktail Sauce.
APPETIZERS / SNACKS,Seafood - Shrimp/Prawn
Spiced Beer Fondue
June 19, 2020 Lee
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Spiced Beer Fondue

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 bottle lager, your favorite brand
  • 2 cups Gruyere cheese, shredded, (8 oz / 225 g)
  • 1 cup Cheddar cheese, shredded, (4 oz / 112 g)
  • 2 tablespoons all purpose flour
  • 1 teaspoon coarse ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper, (cayenne)
  • 1/4 teaspoon ground nutmeg
  • apple slices, for serving
  • assorted crackers, for serving

Instructions
 

  • Add the lager to a medium saucepan and bring to a boil. Reduce heat to medium low and simmer 5 minutes or until foaming stops then reduce heat to low.
  • To a mixing bowl, add the shredded cheeses and toss with the flour.
  • While constantly stirring the beer, slowly add the cheeses.
  • Stir in the mustard, pepper, and salt, continue stirring until the cheese is fully melted and blended in.
  • Transfer mixture to a fondue pot or serve from saucepan.
  • Serve with apple slices, assorted crackers, or items of your choice. Enjoy.

Notes

Variant: 1. Substitute for Gruyere can be Swiss or Emmental.
APPETIZERS / SNACKS
Wild Rice (Rice Cooker)
June 19, 2020 Lee
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Wild Rice (Rice Cooker)

Adapted from an internet recipe.
I prepared this on 26 Jan 2022 and I used my small 1 liter (1 quart) simple 'cook/warm' electric rice cooker. This does take time as there is a lot of liquid. The rice cooker works well and is pretty much hands off cooking.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 50 minutes
Total Time 52 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry, wild rice
  • 3½ cups chicken stock, or water
  • pinch salt
  • 2 teaspoons butter

Instructions
 

  • Rinse the wild rice and place in the rice cooker, add the water, salt, and butter.
  • Cover with lid. Set to cooker to Cook.
  • Allow cooker to work until it switches to Warm, about 50 minutes or so. Check for tenderness, if still not quite tender, just add another ½ cup of stock or water and set to Cook. When it switches to Warm again, if tender, unplug or turn off the cooker and let the rice sit 10 minutes covered.
  • Fluff with a fork, serve as a side dish, enjoy.

Notes

Wild rice is available through Lazada for those in Thailand, at about 650 Baht ($20)/500g (1 lb), this is high cost at about $5 per serving as a side dish but is a great treat once in a while.
* High Cost $1.51+ per Serving,Ingredients - Rice Cooker,Sides - Rice Cooker
Marshmallow Sandwich Cookies
June 18, 2020 Lee
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Marshmallow Sandwich Cookies

For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 2 dozen sandwich cookies

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2/3 cup butter, softened
  • 1 1/2 cups sugar, divided
  • 1/4 cup light corn syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 24 large marshmallows

Instructions
 

  • In a mixing bowl, add the flour, cocoa powder, baking soda, and salt. Whisk together.
  • In a larger mixing bowl, add the butter and 1 1/4 cups of sugar and beat with an electric mixer at medium high speed until light and fluffy.
  • Add the egg, corn syrup, and vanilla, beat until well mixed.
  • Add the flour mixture to the wet mixture, use a heavy spoon and mix together. The dough comes together quickly. Cover and place in the fridge for 15 minutes or until the dough is firm enough to shape into balls.
  • When you place the dough in the fridge, preheat your oven to 180° C (350° F), get out a couple of baking sheets, use them as is ungreased, or line with parchment for easy cleanup.
  • When the dough is ready, place the remaining 1/4 cup of sugar in a small bowl. Shape dough into 1 inch balls, roll in sugar, and place 3 inches apart on baking sheet. (This was my 2nd sheet before going into the oven, I missed the photo from the first sheet.)
  • Bake 10-11 minutes or until set. Cool on the sheets for 3 minutes. (This is the 1st sheet that went into the oven, I missed taking the before photo with this sheet and took that photo with the second sheet.)
  • Then transfer to wire racks to cool completely.
  • Place 1 cookie upside down on a microwave safe plate. Place the flat end of a marshmallow on top.
  • Microwave on high for about 8-10 seconds or until the marshmallow is softened, it will expand when it is hot and soft, remove from microwave and quickly place another cookie on top, bottom side down, press down to make a sandwich cookie. Set aside to cool.
  • Repeat with remaining cookies and marshmallows.
  • Serve and enjoy.

Notes

Low cost per serving.
A note about the marshmallows. I bought large roaster marshmallows, not the regulation marshmallow. On my first test, I used a pair of scissors and cut a marshmallow in half, cutting across the round side so you have two short cylinders. Using 1/2 marshmallow was too large, so next test was cut a marshmallow into thirds, cutting across the round side so you have three short cylinders. Using 1/3 marshmallow per cooking was perfect. So if all you have is the really large roaster marshmallows, cut them into thirds and they will work perfect.
Adapted from a recipe listed in 'the chocolate cookbook', page 48.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Rosemary Lager Focaccia
June 17, 2020 Lee
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Rosemary Lager Focaccia

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Focaccia is an Italian flatbread.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine Italian
Servings 12 servings

Ingredients
  

  • 1 1/4 cups lager, your favorite brand
  • 4 tablespoons extra virgin olive oil, divided
  • 1 packet active dry yeast, (1/4 oz / 2 1/4 teaspoons / 7 g )
  • 1 tablespoon sugar
  • 3 cups all purpose flour, plus a separate 1/4 cup flour
  • 2 teaspoons coarse salt, divided
  • 1/4 cup fresh rosemary leaves

Instructions
 

  • Place lager in a medium microwavable bowl, microwave on High setting for 15 seconds. Remove and stir in 3 tablespoons of the oil and the yeast and sugar. Let stand for 5 minutes or until foamy.
  • In a large mixing bowl, add the 3 cups of flour and 1 teaspoon of salt and whisk together. Stir in the lager mixture until the dough pulls away from the side of the bowl.
  • Turn dough out onto a floured surface and knead, sprinkling on the remaining 1/4 cup of flour a tablespoon at a time until you have a smooth, elastic, and slightly sticky dough ball.
  • Place dough to a large oiled bowl, and turn the ball over so you coat the top. Cover and let stand in a warm place for 1 1/2 hours or until doubled in bulk.
  • Preheat your oven to 165° C (325° F), spray a large baking sheet with non stick cooking spray. Place dough on prepared baking sheet. Stretch into a 10x15 inch rectangle. Cover and let stand 30 minutes.
  • Brush the top of the dough with the remaining 1 tablespoon of oil, sprinkle with the rosemary and 1 teaspoon of salt.
  • Bake for 30 minutes or until golden brown. Cool 10 minutes before slicing.
APPETIZERS / SNACKS,BREAD & PASTRY
Potted Beer and Cheddar
June 17, 2020 Lee
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Potted Beer and Cheddar

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Appetizer
Cuisine American
Servings 3 cups

Ingredients
  

  • 250 grams cream cheese, softened, (8 oz)
  • 1/4 cup unsalted butter, softened, (1/4 block / 1/2 stick)
  • 4 cups Cheddar cheese, shredded, (1 lb / 500 g)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1/2 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 2-3 drops hot pepper sauce
  • 1/4-1/2 flat beer

Instructions
 

  • In a large mixing bowl, add the cream cheese and butter, use an electric mixer and beat together until well blended.
  • Mix in the Cheddar.
  • Mix in all remaining ingredients, except for the beer.
  • Add just enough beer to make the cheese mixture spreadable to your desired consistency. Keep in mind the mixture will thicken more when chilled.
  • Pack the cheese mixture into a crock or ceramic dish, cover, and place in the fridge for at least 2 hours to allow the flavors to blend and to thicken.
  • Serve with assorted crackers, rye bread, or even apple slices. Enjoy.
APPETIZERS / SNACKS