Tag Archives: Recipes

Le Merle Belgian Style Farmhouse Ale and Salmon Make a Great Pairing

NCBC Le Merle 375 ml

Adapted from a recipe on CraftBeer.com

The mix of rich Gorgonzola cheese with warm balsamic dressing, the crunch of caramelized onions, a hint of lemon, and the aromas of tropical fruit from  Le Merle Belgian Style Farmhouse Ale make this salad a light, healthy and delicious spring lunch or dinner.

Ingredients
8-12 ounces of fresh salmon
1 sweet onion
1 bunch of asparagus
1 bag/box of spring mix salad greens
1 lemon
Gorgonzola cheese
balsamic vinegar
honey
olive oil
Le Merle Belgian Style Farmhouse Ale

NCBC Le Merle 375 mlPrep
Set oven to broil and the place the rack 6 inches from the heat.
Bring a quart of water to a boil, and place frying pan on the stove at medium-high heat.
Cover a baking sheet with foil, and place salmon skin side down.
Mix equal parts honey and Saison to use as a glaze.

Fish
Fish should take about 15 minutes to cook.
Paint the fish with the honey/Le Merle glaze when it goes into the oven and reapply 2 – 3 times as it cooks.
Fish is done when it flakes easily with a fork.
Once done, squeeze fresh lemon juice over fish, cover with foil until ready to add to the salad.

Dressing & Final Preparations
Start slicing your onions. Thicker chunks of onion will caramelize better and retain their flavor in the finished salad.
Caramelize the onions in your frying pan with a very small amount of olive oil. Cook until the onions are tender, stirring only once or twice.
Remove the tough ends from the asparagus. Add the spears to the boiling water for about 2 – 3 minutes. Be sure not to cook them fully, as they will be grilled when you make the dressing—same with the onions. When almost finished, remove the onions and asparagus from the heat and put them aside until the salmon is finished cooking.
Once you’ve deemed the salmon fully cooked, heat up a few ounces of olive oil on medium-high heat. When oil is hot, add the onions and asparagus. Then add a few ounces of balsamic vinegar to the mix. Place the salmon over the greens, add the dressing and veggies, and crumble with Gorgonzola cheese.

 

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New York Steaks with Red Seal Marinade

New York Steak with Red Seal MarinadeNew York Steaks with Red Seal Marinade

Ingredients:
4 New York steaks, 12–16 oz. each

Marinade:
½ cup olive oil
1 cup Red Seal Ale
¼ cup lemon juice
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
½ teaspoon Tabasco
4 garlic cloves, crushed
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon pepper

Mix all marinade ingredients together. Marinate steak
8 hours in refrigerator. Grill meat to desired doneness.

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Good To The Very Last Bite… Old Rasputin Russian Imperial Stout Chocolate Cupcakes with Salted Buttercream Frosting and Easy Caramel Sauce

We found this photo on the Old Rasputin Facebook Old Rasputin Russian Imperial Stout Cupcakes with Salted Caramel Buttercream Frostingpage and searched for the baker and photographer, Kristina Chrzanowski. After you read the recipes below, you’ll see that Kristina is an imaginative master baker with an appreciation for North Coast brews. We are grateful that she has shared her recipes with us and hope a few of you will bake up these cupcakes. They look mouth wateringly decadent and delicious!!

Old Rasputin Russian Imperial Stout Chocolate Cupcakes

Ingredients:
1 cup unsalted butter (room temperature)
2½ cups sugar
2 (whole) large eggs
1 egg white
1 cup all-purpose flour
1 cup cake flour
Generous ½ cup unsweetened cocoa powder
½ tablespoon baking powder
½ teaspoon salt
¾ cup Old Rasputin Russian Imperial Stout
¼ cup buttermilk
1½ teaspoon vanilla
½ cup sour cream

Preheat oven to 350 degrees | Place on lower rack
Makes 24 cupcakes

Cream butter with an electric mixer on medium speed. Add sugar, ½ cup at a time, until fluffy. Add eggs and egg white, one at a time, until fully incorporated.

In a separate bowl, combine flours, cocoa powder, baking powder, and salt. Sift and set aside.

In a third bowl, combine stout, vanilla, and buttermilk and set aside.

Add half of the flour mixture to the butter mixture; mix until fully incorporated. Blend in half of the liquid mixture. Repeat with remaining flour mixture, then remaining liquid mixture, scraping the sides of the bowl as needed. Gently fold in sour cream.

Fill cups ¾ full. Bake 20 to 25 minutes, until they bounce back when touched.

Easy Caramel Sauce (for drizzle and frosting)

Ingredients:
24 wrapped vanilla caramels
½ cup heavy cream
1 tablespoon sea salt
1 tablespoon whiskey

Combine caramels and cream in double boiler, stirring constantly until smooth and creamy. Add whiskey, stir. Remove from heat and stir in sea salt. Set aside and cool for 30 minutes.

Salted Caramel Buttercream Frosting

Ingredients:
1 cup unsalted butter
5-6 cups powdered sugar
1½ teaspoons premium vanilla
2-3 tablespoons Easy Caramel Sauce (recipe above)
2 tablespoons mascarpone cheese

There is a trick to the trade with a good buttercream frosting. You don’t want the butter at room temperature, but you don’t want it too cold. You’re aiming for slightly cool.

Cream the butter in medium bowl. Slowly add 5 cups powdered sugar, until full incorporated (if at any point little pebbles form and the mixture won’t combine, that’s because the butter may be too cool to absorb the powdered sugar. In this case, add 1 tablespoon cream). Add vanilla, caramel sauce and Mascarpone to the mixture until fully combined and creamy (if translucent or loose, slowly add additional 1 cup powdered sugar).

Frost the cupcakes after they have cooled down. Drizzle cupcakes with Easy Caramel Sauce and sprinkle with crushed Brother Thelonious Beer Brittle (click here to purchase).

BON APPETIT!

Kristina Chrzanowski
Erie, PA

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Old No. 38 Stout Recipe: Stout-Soaked Porterhouse with Beer Butter, from Better Homes & Gardens

Stout-Soaked Porterhouse with Beer ButterThe October 2012 Better Homes & Gardens issue has a whole spread on cooking with beer, including a recipe they recommend making with Old No. 38 Stout!

Here’s what they say about their recipe for Stout-Soaked Porterhouse with Beer Butter:

“Marinating the porterhouse steak in stout beer infuses it with bold coffeelike flavor, while our tarragon-and-stout butter adds a perfectly savory topper. Use your extra butter over hot vegetables.”

Stout-Soaked Porterhouse with Beer Butter

Makes: 2 to 3 servings
Prep 35 mins
Marinate 4 hrs
Broil 12 mins
Stand 5 mins

1    Porterhouse steak, 1-inch thick (about 1¼ lb.)
1    12 ounce bottle stout beer (Guiness)
1    tablespoon Dijon-style mustard
1    tablespoon Worcestershire sauce
2    teaspoons dried tarragon, crushed
½  teaspoon salt
½  teaspoon ground black pepper
1    shallot, finely chopped
2    teaspoons olive oil
½  cup butter, softened

Directions

1. Place steak in a self-sealing plastic bag set in a shallow dish. Set aside 2 tablespoons beer; in a small bowl combine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.

2. Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in reserved 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter, shallot mixture, and remaining 1 teaspoon tarragon. Transfer to waxed paper, shape into a log. Wrap and freeze.

3. Preheat broiler. Drain steak; reserve marinade. Season steak with additional salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once, broiling 12 to 15 minutes for medium rare (145 degrees F) or 15 to 20 minutes for medium (160 degrees F). Transfer to platter. Tent with foil and let stand 5 minutes.

4. Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer, uncovered, 15 minutes (Do not overcook; marinade can become bitter).

5. To serve, slice steak into portions. Drizzle with some of the marinade reduction, and top each with a slice of frozen butter. Makes 2 to 3 servings.

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Old Rasputin Braised Bison Shanks

Here’s a great recipe for Old Rasputin Braised Bison Shanks from Scott at Food. Beer. Tunes.

I’m a big, big fan of North Coast Brewery’s Old Rasputin Russian Imperial Stout. A year or two ago I came across a recipe for Old Rasputin braised short ribs. With that as my inspiration, I decided to use a bottle of Old Raspy as part of the braising liquid for the shanks.

Click here for the recipe.

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Old Rasputin Float

North Coast Brewing Old Rasputin FloatOld Rasputin Float

Ingredients:
1 bottle Old Rasputin Russian Imperial Stout

1 generous dip of premium vanilla ice cream

Fill a chilled glass with Old Rasputin. Add the ice cream. Enjoy.

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Recipe O’ the Season: Red Seal Beef

Active Time: 1 hour
Start to finish: 3 hours

Red Seal AleIngredients:
1 ½ lb. Onions, sliced
About ½ cup canola oil
4 garlic cloves, finely chopped
13 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3 lbs. boneless beef chuck, cut into 1½ inch cubes
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 bay leaves
2 (12 oz.) bottles of Red Seal Ale
1 tablespoon light brown sugar
Garnish: chopped fresh flat-leaf parsley

Cook onions in 2 tablespoons oil in a 6-to 8- quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, for 5 minutes.

Preheat oven to 325F. Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary. Add Worcestershire, mustard, bay leaves, thyme, and enough beer to pot to just cover beef and onions, and then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after an hour, until meat is tender, about 2 hours. Season stew with salt and pepper.

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Recipe O' the Season: Clams Steamed in Scrimshaw Pilsner

North Coast Brewing Scrimshaw PilsnerRecipe O’ the Season: Clams Steamed in Scrimshaw Pilsner

Ingredients:
1 large onion, chopped
3 garlic cloves, minced
½ lb. chorizo
3 tablespoon olive oil
1 cup chopped plum tomatoes
6 oz. Scrimshaw Pilsner
1 dozen little neck clams

Sauté onion, garlic and chorizo in olive oil till browned, about 10 minutes. Add the tomatoes, beer and clams. Simmer covered on low heat till clams open, about 10 minutes.

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Recipe O’ the Season: Acme Welsh Rarebit, AKA Mac ‘n’ Cheese

Acme Pale AleAcme Welsh Rarebit, AKA Mac ‘n’ Cheese

Ingredients:
8 oz. grated Lancashire Cheese
5 oz. Acme Pale Ale
1 lb. elbow macaroni or brown bread for toast
2 oz. butter
½ teaspoon paprika
1 teaspoon Coleman dry mustard
2 egg yolks, beaten

To make Cheese Sauce:
Melt butter in a double boiler over low heat. Add grated cheese. Stir. Add beer slowly stirring or hand whisking until smooth. Stir in paprika, mustard, and eggs. Keep stirring until warm throughout. Never let this mixture bubble or boil. When thoroughly warm and mixed, add to cooked macaroni or ladle over toast.

Enjoy.

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