Saturday, 5 August 2017

SWISS BEER BREAD RECIPE


INGREDIENTS
  • 4 ounces Swiss cheese
  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 bottle (12 ounces) beer
  • 2 tablespoons butter, melted


DIRECTIONS

Preheat oven to 375°. Divide cheese in half. Cut half into 1/4-in. cubes; shred remaining cheese. In a large bowl, combine next five ingredients. Stir beer into dry ingredients just until moistened. Fold in cubed and shredded cheese.
Transfer to a greased 8x4-in. loaf pan. Drizzle with butter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
For complete detailed recipe visit:
http://www.tasteofhome.com/recipes/swiss-beer-bread 

Tuesday, 18 July 2017

Beer-Cheddar Dip

From Kraft Canada


  • 1 pkg (250g) cream cheese, softened
  • 1/4 cup Ranch dressing
  • 1/4 cup beer
  • 1 cup Old Cheddar Cheese
  • 2 green onions, sliced


  • Beat cream cheese and dressing in medium bowl with mixer until blended. Add beer; mix well
  • Stir in cheese and onions
  • Refrigerate several hours or until chilled.

Complete detailed recipe:http://www.kraftcanada.com/recipes/beer-cheddar-dip-209612?cm_mmc=social-_-twitter-_-kc-_-recipe 




Wednesday, 12 July 2017

Backcountry Brewing, Squamish

After an incredible hike up the Sea to Summit I was in need of some refueling! Visiting the newest brewery to open in Squamish we stopped in at Backcountry Brewing. It's situated in an industrial park so the parking is limited. We arrived at noon as they were just opening, the pizza oven was not even warm yet!



Ordering a flight and a couple of pizzas we sampled: Dark Side of the Moose Stout, Syd Rogers Little IPA, Widowmaker IPA, Trailbreaker Pale Ale. Then we enjoyed a glass of the Ridgerunner Pilsner and a Mazarin. I enjoyed so many of them, make sure to try a few on your visit! They also have a visiting tap for those who do not get into the city.

The ambiance and decor have a perfect cabin feel to them as you gaze out at the mountains, sitting at your table with a backcountry map on it! We were lucky enough to pick the table of the Squamish mountains we had just hiked.

I will be back,
~ Colleen

Monday, 10 July 2017

A Frame Brewing

After an incredible hike up the Sea to Summit I was in need of a good beer! Visiting one of the 2 newest breweries in Squamish we stopped in at A Frame Brewing Co. 

They have a great West Coast feel to their tasting room with wood finishing everywhere. There are stools made from short cuts logs which make you feel like you're sitting by a camp fire. Outside is a good size patio with picnic benches, and a rotating food truck.



Their flights come served in a round of wood keeping with the Canadian west coast feel. All of the names of their beers are inspired by local names, most Lakes !  We tried samples of, Trout Lake Single Hop ESB, Sprout Lake Dry Hopped Pale Ale, Shuswap Lake IPA, & Magic Lake Porter. All were excellent and worth a visit to this place. 

~ Colleen

Friday, 21 April 2017

Chili-Beer Glazed Steaks



Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”


TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES: 4 servings


Ingredients

  • 2/3 cup chili sauce
  • 2/3 cup spicy steak sauce
  • 1/2 cup chopped shallots
  • 1/2 cup beer or nonalcoholic beer
  • 4 boneless beef top loin steaks
    (8 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper





Directions



  1. In a small saucepan, combine the chili sauce, steak sauce, shallots and beer. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until slightly thickened. Set aside 1/2 cup for serving and keep warm. Sprinkle steaks with salt and pepper.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with sauce mixture. Serve with reserved sauce. Yield: 4 servings.
Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.
Originally published as Chili-Beer Glazed Steaks in Simple & Delicious August/September 2012

Tuesday, 14 March 2017

Mussels Steamed with Bacon, Beer, and Fennel


Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”

Photo: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl









Yield: 

Serves 4
Total time: 25 Minutes







Ingredients

1 (12-ounce) fennel bulb with stalks
1 1/2 ounces applewood-smoked bacon, cut crosswise into thin strips
10 ounce red potatoes, cut into 1/2-inch pieces (about 2 cups)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can beer. or 12oz and a bit of water/broth
1 1/2 pounds mussels, scrubbed and debearded (about 40)
4 ounces green beans, trimmed and cut into 1/3-inch pieces (about 3/4 cup)
1 tablespoon fresh lemon juice

Pick up some crusty bread to dunk into the beer broth.

Preparation

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Vertically slice bulb.
2. Cook bacon in a large Dutch oven over medium heat for 3 minutes or until crisp, stirring frequently. Add fennel bulb, potatoes, salt, and pepper. Cook 10 minutes or until fennel is lightly browned, stirring occasionally. Increase heat to high. Add beer, scraping pan to loosen browned bits; bring to a boil. Stir in mussels and green beans; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Stir in juice. Divide mussel mixture evenly among 4 bowls, and spoon broth evenly over mussels. Sprinkle each serving with 1 1/2 teaspoons chopped fennel fronds.

Monday, 13 March 2017

Belgian Beef and Beer Stew

Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”


Photo: Becky Luigart-Stayner;
Styling; Cindy Barr, Mary Lyn Hill Jenkins

Ingredients

3 center-cut bacon slices, cut into 1/2-inch pieces
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (about 12 ounces)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12-ounce) bottle amber beer
2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
1 cup fat-free, less-sodium beef broth
2 tablespoons country-style Dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
1 bay leaf

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
2. Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth