Archive for the ‘APPETIZERS / SNACKS’ Category
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
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
Nachos con Queso y Cerveza
June 16, 2020 Lee
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Nachos con Queso y Cerveza

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 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 24 tortilla chips, (about 4 oz / 115 g)
  • 2 teaspoons cooking oil
  • 3/4 cup red onion, diced
  • 2 fresh Jalapeno peppers, seeded and diced
  • 3 cloves garlic, smashed and minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 2 chicken breasts, boneless, skinless, cooked, and chopped
  • 1 can Mexican style diced tomatoes, drained, (14 oz / 411 g)
  • 1/3 cup lager, your favorite brand
  • 1 cup Monterey Jack cheese, shredded, (4 oz / 112 g)
  • 2 tablespoons pitted black olives, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F), place the tortilla chips in a 9x13 baking pan.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the onion, garlic, jalapeno, chili powder, and cumin. Cook and stir for 5 minutes.
  • Stir in the tomatoes, chicken, and lager.
  • Simmer for 6-7 minutes or until the liquid is absorbed, stirring often.
  • Spoon chicken mixture over the chips, top with cheese and olives.
  • Bake 5 minutes or until cheese is melted.
  • Serve and enjoy.
APPETIZERS / SNACKS
Mini Cheddar-beer Biscuits with Ham
June 16, 2020 Lee
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Mini Cheddar-beer Biscuits with Ham

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 17 minutes
Total Time 32 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Cheddar cheese, shredded, (4 oz / 112 g)
  • 1/4 cup shortening
  • 3/4 cup lager, your favorite brand
  • 1 egg, lightly beaten
  • 8 slices cooked ham
  • honey mustard, as needed

Instructions
 

  • Preheat your oven to 220° C (425° F), grease a large baking sheet with butter.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt.
  • Stir the cheese into the flour mixture.
  • Add the shortening to the flour mixture and cut in with a a pastry cutter or with two forks until the mixture looks like coarse crumbs.
  • Pour in the lager and stir until just combined.
  • Divide the dough in half, pat and shape the half the dough on the prepared baking sheet into a 6 inch by 4 1/2 inch rectangle, and it should be about 1/2 inch thick.
  • Score the top of the dough into 12 squares (make 2 equally spaced lines lengthwise, then crosswise, make 3 equally spaced lines).
  • Repeat with the other half of the dough.
  • Brush the tops of the dough with the beaten egg.
  • Bake for 17 minutes or until golden brown. Remove from oven and cool on the sheet for two minutes, then remove to a wire rack to cool completely.
  • Cut each rectangle in half horizontally, lay the top half down cut side up.
  • Arrange ham on the biscuit bottoms, spread honey mustard, as desired, on the cut side of the top.
  • Place tops on the ham, cut down through the score marks to cut into individual biscuits.
  • Serve and enjoy.
APPETIZERS / SNACKS
Little Ribs in Paprika Sauce
June 16, 2020 Lee
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Little Ribs in Paprika Sauce

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. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 slab baby back pork ribs
  • 2 cups chicken broth, Shortcut
  • 1 cup beer, your favorite brand
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • 4 cloves garlic, smashed and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Cut ribs into individual pieces.
  • Place ribs and all other ingredients into a large saucepan and place on medium high heat.
  • Bring to a boil then reduce to a simmer. Cover and simmer on low for 1 hour or until the meat is tender and is starting to separate from the bones.
  • Remove ribs with a slotted spoon to a serving tray, cover to keep warm.
  • Skim off and discard the fat from the liquid in the saucepan. Bring the liquid to a boil on medium heat, reduce the heat to low. Simmer until the sauce is reduce by half.
  • Spoon sauce over ribs, serve, and enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
APPETIZERS / SNACKS
Hot Cheese-chipotle Dip
June 16, 2020 Lee
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Hot Cheese-chipotle 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 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 1/2 red bell pepper, finely diced
  • 1 clove garlic, smashed and minced
  • 2 tablespoons all purpose flour
  • 1 can diced tomatoes, (15 oz / 425 g can)
  • 1 cup lager, your favorite brand
  • 1 whole chipotle pepper, canned in adobo sauce, minced, plus 1 teaspoon sauce
  • 4 cups Mexican cheese blend, shredded, (1 lb / 16 oz / 425 g)
  • fresh cilantro, chopped, for garnish
  • tortilla chips, for serving

Instructions
 

  • In a medium saucepan on medium heat, melt the butter, then add the onion, garlic, and bell pepper. Saute until onion and pepper is softened and tender.
  • Stir in the flour until blended in.
  • Drain the diced tomatoes but reserve 2 tablespoons of juice. Stir in the tomatoes and reserved juice into the saucepan, and stir in the chipotle pepper and 1 teaspoon of the adobo sauce, and the lager.
  • Bring to a boil then reduce heat to low and simmer, stirring often, until thickened, about 5 minutes.
  • Remove from heat, stir in 1 cup of cheese until melted, repeat stirring in cheese 1 cup at a time. If more heat is needed, return to very low heat and stir until the cheese is melted then remove from heat.
  • Sprinkle with chopped cilantro to garnish. Serve with tortilla chips, enjoy.
APPETIZERS / SNACKS
Fiesta Cilantro Fondue
June 16, 2020 Lee
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Fiesta Cilantro 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. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 2 cups

Ingredients
  

  • 1 can condensed cream of chicken soup, Shortcut
  • 1 cup beer, your favorite brand
  • 1/2 cup chunky salsa, regular or cilantro, Shortcut
  • 2 cups Cheddar cheese, shredded, (8 oz / 225 g)

For Dipping

  • assorted crackers
  • chicken nuggets, cooked
  • vegetables of your choice

Instructions
 

  • In a sauce pan, add the soup and beer and mix. Place on medium heat and bring to a boil, and reduce to a simmer.
  • Stir in the salsa and cheese. Heat through until the cheese is fully melted.
  • Pour the sauce into a fondue pot or slow cooker, serve with suggested dippers or dipping items of your choice. Enjoy.

Notes

Shortcuts: Condensed Cream of Chicken Soup, Salsa.
APPETIZERS / SNACKS,Chicken - Nuggets
Chipotle Beer Fondue
June 16, 2020 Lee
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Chipotle 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 8 servings

Ingredients
  

  • 2 cups Swiss cheese, shredded, (8 oz / 225 g)
  • 2 cups Colby Jack cheese, shredded, (8 oz / 225 g)
  • 1 cup Gouda cheese, shredded, (4 oz / 112 g)
  • 1 tablespoon corn starch
  • 1 cup beer, Mexican beer if you have it
  • 1 clove garlic, smashed and minced
  • 3 whole chipotle peppers, canned in adobo sauce, minced
  • 1/2 cup spring onion, sliced
  • 1/8 teaspoon ground red pepper

For Dipping

  • fresh bell pepper, slices, red and green
  • fresh cauliflower, florets
  • fresh carrot, sliced
  • vegetables of your choice

Instructions
 

  • In a large mixing bowl, toss the cheese with the corn starch.
  • In a saucepan or fondue pot, add the beer and garlic, bring to a boil on high heat, then reduce heat to low.
  • Slowly add the cheese, stirring constantly. Stir in the chipotle peppers and spring onion. Continue stirring for several minutes or until the cheese is fully melted and smooth.
  • Sprinkle the top with red pepper as desired for a garnish.
  • Serve with the fresh vegetables and use fondue forks or skewers for dipping. Enjoy.
APPETIZERS / SNACKS