Ten Fidy Ice Cream


So I've decided to make ice cream with different beers on a regular basis. Ten Fidy ice cream. Pretty good and not bad with some chocolate fudge. The only thing I did different with this recipe and the Oatmeal Raisin Cookie ice cream was that I used half the amount of beer. If you have any suggestions for a beer I should make ice cream out of, let me know ;)
P.S. The picture sucks because there was only enough for one scoop of ice cream since I brought most of it to social beer night at the Coffee District to share with friends :)

Chocolate Mousse with Floris Framboise

Chocolate mousse and beer are a great match. I made this once and paired it with Oak Aged Yeti Imperial Stout and it was amazing. This time around I decided to use a beer in the actual recipe. And since chocolate and raspberries are perfect together, I went with a framboise. I decided to try Floris instead of Lindemans since I've never had it before and wanted to try something different. I also didn't know how the recipe would turn out, so I went with something a little less expensive. It ended up working very well. The raspberry is subtle in the mousse but you can definitely taste it. It's also great if you pair it with the beer.

Okay, here's the recipe:

Ingredients:
1 12 ounce bag of semi-sweet chocolate chips
4 eggs
1/4 cup of sugar
1 tsp ground coffee
2 tbsp framboise

Directions:
Separate egg yolks and whites. Beat the egg whites with an electric mixer until stiff peaks form. Melt chocolate chips in microwave, stopping every 30 seconds to mix it. Combine the yolks with the sugar and mix into the melted chocolate. Add framboise and coffee to the chocolate mixture. Fold the chocolate mixture into the egg whites. Pour into glasses and put them in the fridge for an hour. The end.

French Toast with Strawberry Syrup / Okocim Porter

I made french toast for my mommy on mother's day. It was really yummy so I decided to make some again the next day and try it with a beer. Who needs coffee with breakfast when you can have beer? Baltic porters are said to go well with many desserts and sweets. I think it works especially well with the strawberries. The roasted malt and coffee flavors cut through the sweetness and tartness of the syrup. And the chocolate flavors are delicious with the strawberries as well as the bread. The carbonation also helps to cut through the flavors and not make it all one big sweet mess. The sweetness of the beer and of the french toast complement each other nicely instead of competing or overpowering one another.

French Toast:
1 cup milk or half and half
3 eggs
pinch of cinnamon
2 tbsp sugar
2 tbsp honey
8 slices of white bread
pinch of salt
butter
powdered sugar

Syrup:
1 cup of frozen or fresh strawberries
3 tbsp sugar
1 tbsp lemon or lime juice
1/3 cup maple syrup
2 tbsp honey

Whisk together all the ingredients for the french toast in a bowl except the butter and powdered sugar. Dip each slice of bread into the mixture, making sure both sides are soaked through. Melt some butter on a pan and toast each slice until golden brown on both sides. Dust each serving with powdered sugar and cinnamon.

For the syrup, combine all ingredients in a blender. Pour into a saucepan and bring to a boil. Cook for about 10 minutes.

Serve with a Baltic porter, or try it with a stout! :)





Spinach Dip


I made this the other night. No beer used but I figured I'd share it anyway. You could always bring it to a tasting ;)

Ingredients:
1 package frozen spinach
1 can water chestnuts
2 tbsp sour cream
3 tbsp mayonnaise
2 tbsp cream cheese
1/4 cup milk or half and half
1/2 tsp garlic powder
1/2 cup grated mozzarella cheese
3 tbsp grated parmesan cheese
salt to taste

Put the spinach in a pot with water and bring to a boil. Cook until no longer frozen. Make sure to drain all the water out of the spinach. Finely chop the water chesnuts. Mix the spinach and chestnuts with the rest of the ingredients in an oven safe bowl. Add some extra cheese on top. Bake until cheese melts. :)

Stuffed Zucchini / Victory Prima Pils


I think I make too many stuffed vegetables--Stuffed zucchini, stuffed mushrooms, stuffed peppers, stuffed tomatoes. It's just a really easy and fun thing to do. You make up a tasty mixture and then stuff and bake. You can't go wrong as long as it's stuff you like. So, usually when I've seen people make stuffed zucchini, they cut them lengthwise. I do it like this because they are bite-sized and I can arrange them on a plate with my other stuffed veggies.

I thought about pairing them with something malty to go with the ground beef but decided to go for something crisper and hoppier since the zucchini makes it a light and bright dish. I tried them with Lagunitas New Dogtown Pale Ale and with Victory Prima Pils. The pale ale was a bit too hoppy for it, but Prima Pils complemented it just right.

Ingredients:
1 lb ground beef
3 zucchini
2 tbsp butter
1/4 tsp garlic powder
3/4th cup bread crumbs
1/2 cup chopped onion
1/2 cup shredded mozzarella cheese
1 egg
olive oil
salt to taste

Cut the zucchini into 1 inch pieces. Scoop out the top of each cylinder to make it into a little bowl. Heat some oil on a pan and cook the onions and ground beef with some salt and pepper. Combine the ground beef with the rest of the ingredients in a bowl. Arrange the zucchini onto a baking sheet. Drizzle with some olive oil and salt. Stuff each one with the ground beef mixture. Add some extra mozzarella cheese on top. Bake at 350 for 15 to 20 minutes until the zucchini is tender.