Monthly Archives: February 2012

Baby Back Ribs

Posted on February 29, 2012 by Jeff

Source: Chile Pepper Magazine Yield: Serves 6 people per rack 2 4-pound baby back rib racks your favorite Cajun rub SAUCE 3 1/2 cups Cajun barbecue sauce, divided 6 oz dark beer 1/4 cup molasses 1/4 cup olive oil 3 … Continue reading →

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Video: Brat Battle #2

Posted on February 26, 2012 by Jeff
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Gingerbread-Ale Ice Cream

Posted on February 24, 2012 by Jeff

Source: Kitchen Konfidence Ingredients 2 cups heavy cream 1 cup whole milk 1 2/3 cup Belgian-Style ale, divided 5 Tbsp molasses 1 inch nub of ginger, peeled and sliced thin 4 cinnamon sticks 5 whole cloves 3 star anise “petals” … Continue reading →

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Cream Stout Chocolate Cake

Posted on February 22, 2012 by Jeff

Source: All About Beer Magazine Presents Holiday Fare Yield: 12 servings 3/4 cup plus 2 tablespoons salted butter 2 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs, separated, at room temperature 1 … Continue reading →

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Video: Brat Battle #1

Posted on February 19, 2012 by Jeff
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Spicy Cauliflower Fritters

Posted on February 17, 2012 by Jeff

Source: All About Beer Magazine Presents Summer Fare Yield: About 36 pieces Dill Pepper Flour: 1 cup flour 1 tsp kosher salt 2 tbs minced fresh dill 1 tsp red pepper flakes, crushed 1/2 tsp black pepper For the Batter: … Continue reading →

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Brown Ale Crepes with Cranberry-Orange Lager Sauce

Posted on February 15, 2012 by Jeff

Source: All About Beer Magazine Presents Holiday Fare Yield: 10 desserts For the Sauce: 1 cup sugar 2 tablespoons cornstarch 2 cups orange juice 1 cup lager beer 12 ounces cranberries For the Crepes: 12 ounces brown ale 3/4 cup milk … Continue reading →

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Video: Sam Cligione Cooking with Beer

Posted on February 12, 2012 by Jeff
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Cheddar Cheese Five-Point Spread

Posted on February 10, 2012 by Jeff

8 ounces Cabot Sharp Cheddar or Extra Sharp Cheddar*, grated (about 2 cups) 4 ounces cream cheese 1/3 cup dark beer 1 tablespoon Dijon mustard Large pinch cayenne pepper Classic or Supreme flavored Pretzel Crisps, bread or crackers *Or flavored … Continue reading →

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Lager Fondue

Posted on February 8, 2012 by Jeff

Source: All About Beer Magazine Presents Holiday Fare Yield: 4 main courses or 6-8 appetizers 1/3 pound butter 3/4 cup all-purpose flour 12 ounces Lager beer 2 cups milk 1/3 cup orange juice 1 tablespoon kosher salt 2 teaspoons cayenne 2 … Continue reading →

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