Warm Goat Cheese Salad with Southern Tier Raspberry Wheat Ale Vinaigrette

Mmmmm goat cheese <3 .. So last summer I went to a Dogfish Head beer dinner and one of my favorite courses was the appetizer. They had a goat cheese salad with peaches and a raspberry vinaigrette and paired it with Festina Peche. The warm goat cheese with the peach and the sour beer. So good. I love goat cheese with fruits so when I saw the cheese and the raspberry ale in my fridge, I decided to use the beer as the fruit in my salad. I heated the beer in a pot with some sugar and honey to get a more concentrated flavor of raspberry. Then I mixed in some olive oil and balsamic vinegar. Breaded and cooked the goat cheese. Threw in some toasted walnuts. Delicious.

1 cup beer
2 tbsp sugar
1 tsp honey
1 tsp balsamic vinegar
2 tbsp olive oil

goat cheese
bread crumbs
1 egg
romaine lettuce (it's what i had on hand.. use different greens if you'd like)
dried cranberries

Cut the goat cheese into slices. Press into the shape you want. Beat the egg with a little water. Coat the goat cheese in the flour, then the egg wash, and then the bread crumbs. Place them in the refrigerator while you make the vinaigrette. For the vinaigrette, bring the beer, sugar, and honey to a boil in a pot. Turn the heat to medium and cook for about 5 minutes. Pour into a bowl and mix in the oil, vinegar, and salt. Heat some butter on a pan and cook the goat cheese on both sides until browned. Toast some walnuts on the pan. Now just put all the ingredients together on your salad.

Arroz Con Pollo with Weihenstephaner Hefeweissbier Dunkel

Arroz con Pollo is an example of a dish that is traditionally made with beer as an ingredient. Usually people will just use whatever macro beer they find, so I decided to do my take on it and use Weihenstephaner Dunkelweisse. I figured a tasty spicy wheat beer with some malts might work well. Beer is an important component to this dish and this one definitely enhances the flavors. It also added a certain nuttiness to the final product.

There are many different versions of arroz con pollo. I did a Peruvian style of the dish so I used aji amarillo paste again, which is used in a lot Peruvian dishes. So if you're curious to try it in your cooking, this is what it looks like. You can find it at Latin food markets.

2 cups rice
2 cups water
2 cups beer
3/4 cup red bell pepper
1/2 cup chopped onion
1 cup peas
2 tsp aji amarillo paste
1 tbsp minced garlic
1 tsp garlic powder
1/4th cup chopped cilantro
1/2 cube chicken stock
1.5 pound of chicken (i used thighs but you can use whatever you prefer)
yellow coloring powder (optional)
salt to taste
pepper to taste
vegetable oil

Heat some oil in a large pot. Cook the chicken in the oil on both sides until almost cooked through. Take the chicken out of the pot. In the same oil, saute the onion, pepper, cilantro, and minced garlic. Add 1 cup of beer. Add the peas and the aji amarillo. Add the water, 2nd cup of beer, and chicken stock, and bring to a boil. Add in the 2 cups of rice and chicken and let cook on low for 20 minutes. I shredded the chicken at the end so that the number of servings would not be predetermined but you can leave the chicken pieces whole.

Salmon Spread with Sourdough Bread / Hennepin

Here is a nice pairing for the summer. Light flaky delicious salmon, a refreshing fruity and spicy beer, and sourdough bread which complements the beer's tart flavors. Very pleasant :)

1/2 lb salmon
1 tbsp capers
1/3rd cup chopped red onion
1/3rd cup chopped tomato
2 tbsp mayonnaise
1/2 tsp ginger powder
1 tsp olive oil
sourdough bread
salt and pepper to taste

Season salmon with some salt and pepper and wrap it in aluminum foil. Bake at 350 degrees for 10 minutes per inch of thickness, until it is opaque. Once the fish is finished cooking, use a fork to flake it apart into a bowl. Mix in the rest of the ingredients, and serve with some toasted bread.

Cigar City Oatmeal Raisin Cookie Brown Ale Ice Cream

I went to Cigar City in Tampa last weekend with some friends. My boyfriend and I brought back a few beers from the trip, including a growler of their Oatmeal Raisin Cookie Brown Ale. With a taste that is just as the name suggests, I felt like I had to make a dessert with it. I considered cookies but decided ice cream would be a great way to show the flavor. This is an easy way to make ice cream and you don't need an ice cream maker. It turned out very yummy and the beer's flavors come out strong in the final product.


1 can evaporated milk
1 can condensed milk
1 tsp flavorless gelatin powder
1 cup ORC or whatever beer you are trying to make ice cream with
1 tsp cinammon

Place the evaporated milk in the freezer a few hours before starting. Once it's frozen through, use a mixer and beat on high until it triples in volume. Add the condensed milk as you keep mixing. Dissolve the gelatin in a little bit of hot water, just enough to dissolve it. Add the gelatin, beer and cinammon to the mixer. Pour into tupperware and put back in the freezer overnight. Easy peasy! =]

Brooklyn Brown Ale Chicken and Mashed Potatoes

As I opened the bottle of Brooklyn Brown Ale and smelled it, all I could think was that this is an ingredient. I don't know how it couldn't be. People that aren't using beer as an ingredient are missing out. Brown ales are a great choice for cooking. I decided to make chicken baked with the brown ale, brown sugar, honey, and some vegetables. The nutty, roasty malt flavors from the beer work perfectly in this recipe.


6 chicken thighs
1 Brookyln Brown Ale (12 ounces) or brown ale of your choice
1/2 cup brown sugar
1 tbsp honey
1 tbsp soy sauce
1/2 red onion
2 plum tomatoes
garlic powder

Mashed Potatoes:
5 potatoes
4 tbsp butter
1/2 cup evaporated milk
1/2 cup regular milk
salt to taste
1/8 tsp garlic powder

Season the chicken with salt, pepper, garlic powder, and rosemary. Arrange the chicken onto a baking pan. Add the honey, brown sugar, soy sauce, and beer, rubbing everything onto the chicken. Reserve some of the beer to add about 45 minutes into cooking it. Chop the onion and tomatoes into a big chunks and add them into the pan. Cook at 370 degrees for an hour.
For the mashed potatoes, make holes into each potato with a knife. Microwave the potatoes on each side for 5 minutes. Peel the potatoes and mash them up in a large bowl. Mix in the butter, milk, salt, and garlic. Mmm so good ^.^