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Posts Tagged ‘beer recipe’

RECIPE: Carrotcake Cupcakes with Ninkasi double-IPA buttercream frosting

6th May 12 (Sun) 1 comment

A blogpost by Eugene-Oregon bottle shop & taphouse Sixteen Tons recently mentioned the great flavor combination of carrot cake and India Pale Ale. I immediately exclaimed, “by golly (radio edit)… I’m going to make some carrot cake IPA combo… somehow!!” And thus this recipe was born…

Ginger Carrot-cake Cupcakes
.

with IPA buttercream frosting

Cupcake Ingredients:
makes about 12 cupcakes

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 cup granulated sugar
  • 1 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 1/2 cups peeled, grated carrots
  • 2 tsp peeled and finely grated fresh ginger

Frosting Ingredients:
makes about 12 cupcakes

  • 2/3 cup Ninkasi Tricerahops Double IPA (or any other hoppy beer of your choosing)
  • 4 oz. (1 stick) unsalted butter, softened
  • 12 oz. low-fat cream cheese, softened
  • 2 tsp vanilla extract
  • 2-3 cups powdered sugar
  • candied ginger for garnish


(click for larger)

Steps:

Cupcakes~

  1. Preheat oven to 350 F. Insert 12 cupcake liners into a 12-muffin tin.
  2. In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.
  3. In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition.
  4. Gradually add the flour mixture and stir until just combined. Add grated carrots and grated fresh ginger. Stir to combine.
  5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.

Frosting~

  1. In a saucepan, add the IPA and place over LOW-medium heat. Reduce the beer by half (until it measures approximately 1/3 cup). It will be a darker caramel color from the original beer.
  2. In the bowl of an electric mixer, add the cream cheese and butter. Beat with a whisk attachment until light and fluffy.
  3. Add in the vanilla, powdered sugar and beer reduction. Whip again until fully combined, and the finished product is light and fluffy.
  4. Cover the bowl and chill for 1 hour.
  5. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.
  6. Frost when the cakes are at room temperature and garnish with candied ginger.
    Enjoy!


(click for larger)

Seeing as Ninkasi Tricerahops comes in a 22oz bottle, you still have about a pints-worth of the beer to pair with a cupcake… well, if you didn’t drink it while you were baking.

Speaking of cupcakes…

Just around the corner is the 2nd annual Eugene Beer Week, and one of the events on Thursday, May 10th is a beer & cupcake tasting (FB event). Join 16 Tons and Divine Cupcake at the Supreme Bean Coffee Company (2864 Willamette, Eugene, OR 97405) for this unique event. They’ll be serving up 5 different pairings with Divine Cupcakes and a great flight of specialty beers:

  • Boneyard’s Hop Venom IPA with IPA frosting carrotcake
  • Widmer’s Imperial Stout with Death by Chocolate
  • Rogue’s Hazelnut Brown Ale with Salted Caramel
  • Elysian’s Avatar Jasmine IPA with Tao of Green (matcha green tea cake)
  • Elysian’s The Peste Chocolate Chili Beer with The Swizzle (Mexican Chocolate Cake)

Cupcakes served 5:30pm-10pm on Thursday, May 10th.  Free Entry, $3 per 3oz Beer + Mini Cupcake.  Free Widmer Glass to first 60 people.  Full Food, Beer, Wine, and Coffee Menu offered.  All ages welcome.

Bon appetit!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK. For specific “cooking with beer” links, go here:

~Dan – np: O.S.I.Fire Make Thunder

RECIPE: Oakshire Overcast (espresso stout) Chocolate Pudding

31st Jan 12 (Tue) 1 comment

Cooking with wine is common place.  What should also go hand-in-hand with cooking and foodies… craft beer.  There are many styles out there and many different types of dishes that you can make anything from appetizers to entrees to desserts.  Earlier in January, I invited some friends over for a five-year Deschutes’ Abyss vertical tasting (2007-2011).  We had pita & hummus, brie and bleu cheeses, honey & pear pizzas, and more.  I also made some dark chocolate pudding with the use of one of my favorite beers from Eugene, Oregon…

Oakshire Overcast (espresso stout)
.

Chocolate Pudding

Ingredients:
makes about ten 6 oz. servings

  • 1 cup milk, or soy/rice/almond/hemp/coconut milk alternative
  • 5 Tbl cornstarch
    ———
  • 1 1/2 cup (12 oz) Oakshire Brewing Overcast espresso stout (or another stout/porter)
  • 1 can (14 oz) coconut milk + 1/4 cup (2 oz) regular milk/rice/soy/etc milk alternative
  • 1/4 cup unsweetened cocoa powder
  • 1 cup semisweet chocolate chips (or 4 to 5 oz in chopped up chocolate bars)
  • 1 cup sugar (I used 3/4 white, 1/4 dark brown)
  • 1 tsp sea salt
  • pinch ground nutmeg
    ———
  • 3 tsp vanilla extract

Ingredient Notes: slideshow below shows component detail

  • There is a total of 4.5 cups of liquid.  If you choose against using a can of coconut milk (usually 14 oz), you can use heavy cream or whipping cream in its place (you need something thicker than normal milk).
  • I opted for the candy bar route.  I got some fancy chocolate bars and chopped them with a knife to aide in their melting quicker.  I used a full 3.5 oz (100g) extra dark chocolate bar from Panama (80% cacao) and about a 1/4 of a 3oz (~22g) milk chocolate bar.  You can choose whatever style of chocolate that you like.  About 4.25 oz (~122g) of chopped chocolate bars was 1 cup in a measuring cup.  When making this again, I will likely opt for a higher milk chocolate mix… the pudding turned out great, but the 80% dark definitely made it more on the bittersweet side.

Steps:

  1. Whisk together 1 cup milk and cornstarch in a small bowl. Set aside.
  2. Combine craft beer, coconut milk, additional milk, cocoa, chocolate chips, sugar, salt, and nutmeg into a large saucepan. Warm over medium heat until chocolate chips have melted.
  3. Whisk in cornstarch mixture and cook for 15 minutes over medium-low heat or until pudding thickens* and begins to boil.
  4. Remove from heat and stir in vanilla.
  5. Cover and chill well before serving (4-6 hours, or overnight).
  6. Stir again prior to serving.  Enjoy!

*Prep Note: If you double the recipe, you need to heat it longer… you don’t want to apply extra heat to do it quicker… it may not thicken properly/consistently.

Photo Slideshow:

This slideshow requires JavaScript.

The above pudding recipe would work great for a get together… say, the Super Bowl, or even just a nice dinner party.  It’s a very versatile dessert.  This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.  For specific “cooking with beer” links, go here:

~Dan – np: John Zorn Mount Analogue

RECIPE: Easy Beer Cheese Dip

25th Dec 10 (Sat) Leave a comment

I made an adjustment on an already adjusted recipe.  It’s really simple, involves no cooking/heating, and it’s really versatile (choose your beer, cheese, hot sauce).  Behold…

Beer Cheese Dip

Credits: Old Rainier Brewer Beer Cheese Dip in Northwest Brewing News (via Antsaint’s blog)

makes about 4 cups

Ingredients:

  • 1 lb cheese, grated (4 cups)
  • 4 cloves garlic, mashed
  • 2 tsp minced onion (or 1/2 tsp onion powder)
  • 1 tsp dry Chinese-style mustard (or 1 ½ Tbl Dijon mustard)
  • 2-3 tsp hot sauce (tabasco, etc)
  • 2 tsp shoyu, soy sauce, or vegetarian Worcestershire sauce (if you can find it)
  • 1 Tbl butter (or butter substitute)
  • 8 oz. beer

Steps:

  1. Warm all ingredients to room temperature.
  2. Grate or grind the cheese.
  3. Place all the ingredients, except beer, in mixer bowl.
  4. Gradually add beer and beat until smooth and fluffy.  This is where a food processor is handy.
  5. Store in covered container in refrigerator for at least one day (not mandatory, but preferred).
  6. Serve at room temperature with chips, crackers or dark bread.

Again, the use of a food processor to blend the ingredients isn’t mandatory, but it makes it oh-so-easy.  I made it for a Christmas dinner tonight, and it is bound to be a hit.  My cheese: sharp cheddar.  My beer: Deschutes Black Butte.  My hot sauce: Frank’s RedHot Aged Cayenne.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake, Jónsi & Alex’s raw vegan pies, and Framboise cranberry relish at THIS LINK.

Happy Festivus!  Oh, and yeah, this would make a kick ass Super Bowl snack recipe.  Super easy and quite delish!

~Dan – np: Various ArtistsNigeria 70: Lagos Jump

merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too…

Blue Moon Orange Sherbet Float

9th Aug 09 (Sun) 3 comments

Directly related to this Oakshire Overcast espresso gelato float post, I tried a new concoction… and it was delicious… behold, Blue Moon Orange Sherbet float

3-4 scoops of orange sherbet, one bottle of Blue Moon Belgian-style wheat ale, and enjoy!  While I haven’t tried it yet, I bet it’d also work well with either naked Coconut Bliss or their new pineapple-coconut “Vanilla Island” flavor…

~Dan – np: Dream TheaterTrain of Thought

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