Category Archives: Recipes

It’s a busy week in Tennessee, September 23rd – 29th

Sun-Studio-Memphis-night-shot

Tennessee is the epicenter of music and whiskey. We humbly offer beer.

Knoxville
Monday 9/23, 6pm: Beer Dinner @ Sunspot
Tuesday 9/24, 6pm: Bacon 5 Ways @ The Market in Maryville
Wednesday 9/25, 4pm: Beer Tasting @ Downtown Wine and Spirits
Thursday 9/26, 5pm: 17 Tap Takeover @ Suttree’s High Gravity Tavern

Memphis
Wednesday 9/25, 5pm: Beer Tasting @ Cash Saver
Thursday 9/26, 6pm: Beer Pairing @ Local Downtown
Thursday 26th – Sunday 29th: Gonerfest

It’s a busy week in The Research Triangle, July 26 – August 2

Research Triangle 071613

The more you know.

Chapel Hill/Durham
Friday 7/26, 11am: Beer & Food Pairing @ Wooden Nickel Pub
Friday 7/26, 4pm: Cheese Pairing @ Sam’s Quik Shop
Saturday 7/27, 7pm: Beer Dinner @ Tyler’s Taproom
Sunday 7/28, 5:30pm: Brooklyn Brewery/Carolina Brewery Collab Beer Dinner

Raleigh
Wednesday 7/31, 6:30pm: Beer Dinner @The Raleigh Times
Wednesday 7/31, 9pm: Tap Takeover @ The Architect
Thursday 8/1, 4pm: Cheese Pairing @ Tasty Beverage
Thursday 8/1, 6m: Tap Takeover & Food Pairing @ Busy Bee
Friday 8/2, 5pm: Tap Takeover @ The Oxford

Eat This: Brown Ale Banana Bread

From Ansley at NYC Food Discovery:

I love banana bread. When I was a kid I liked it with chocolate chips and more recently I’ve been baking dense, fudgy versions. I got the inspiration for this new recipe from Brooklyn Brewery’s Brown Ale. The notes of caramel, chocolate, and coffee are a natural match for banana. Plus this recipe calls for half a bottle, so please give the other half a good home.

The result is a fluffy, complex banana bread with a moist crumb. I use a mix of regular and whole wheat flour so I can feel less guilty about eating this for breakfast.

Ingredients

  •    1 and 3/4 cups flour
  •    1/2 cup sugar
  •    1 teaspoon baking powder
  •    1/2 teaspoon baking soda
  •    1/2 teaspoon salt
  •    3-4 very ripe bananas (I store mine in the freezer once they start to go south)
  •    2 eggs
  •    1/3 cup melted butter
  •    6 oz (half a bottle) Brooklyn Brown Ale

Directions

1.Preheat oven to 350 degrees. Mix your dry ingredients (flour, sugar, baking power and soda, and salt) together in a large bowl.

2.Mash up all but one of your bananas. Cut the last banana into coins. Mix together your wet ingredients in a small bowl. (Make sure the melted butter has cooled or it will cook your eggs!) Stir your wet ingredients into the dry ingredients and combine.

3.This makes one 9 x 13 loaf or two smaller loaves. Bake for 45 mins or longer- make sure the middle of the  bread doesn’t jiggle when you remove it from the oven.

After the bread cools, enjoy with coffee, chocolate milk, or of course, a Brooklyn Brewery Brown Ale.

Eat This: Lemon Glazed Cheesecake from Tapped Craft Beer Events

Lemon Glazed Cheesecake, from Creative Culinary

Blogger Jonathan Moxey pours Sorachi Ace at Tapped Craft Beer’s Beer & Dessert Pairing

From Emily & Matt of Tapped Craft Beer Events:

Ever since we started up Tapped Craft Beer Events last January, I’ve been dying for a client to request a beer & dessert pairing event! Finally, this past week I got my wish when we hosted a super fun and educational pairing of 5 beers & desserts for The Williams Club and The Columbia University Club of New York.

I wanted to ensure that we showcased a wide variety of beer styles and dessert types, particularly because our audience was mostly new to craft beer, and having at least one easier-drinking option is ideal. Also, beers in the Brown Ale, Porter & Stout families and desserts in the caramel, nut and chocolate vein are the perfect go-tos, but what some other flavor profiles to keep things interesting and unexpected?

As I thought back to a couple of our beer & cheese pairings for another Williams Club event last year, the idea struck me — Brooklyn Brewery Sorachi Ace and cheesecake! Perfect! To make it extra special, I knew that I wanted to add a lemon spin to the cheesecake.

Since I couldn’t find a bakery that made lemon cheesecake, I whipped up some homemade lemon glaze, using the following super-easy recipe from Creative Culinary. I added it to a nice store-bought cheesecake, but the link above also includes an accompanying cheesecake recipe.

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/2 cup water (I substituted 1/2 cup Limoncello for the water but it’s optional. I also ended up adding just a touch of lemon paste color. )
  • 2 tablespoons lemon juice

Directions

  1. Make glaze by combining sugar and cornstarch, blending in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set.
  2. Spread top of cheesecake with lemon glaze. Chill several hours or over­night. Can also be frozen.

One guest commented, “All of the pairings were great, but this one really sings!” It was also the favorite of our event host, Jonathan Moxey.

The acidity and dryness of the beer, due to the champagne yeast and zestiness of the Sorachi Ace hop, cuts (“razor-sharp,” as Jonathan put it) through the rich creaminess of the cheesecake, cleansing your palate and readying it for the next bite. Additionally, the lemon glaze complements the lemon flavor and aroma of the unique Sorachi Ace hop.

And one Brooklyn Brewery beer wasn’t enough for us — the last dessert we served was a beer ice cream float using Black Chocolate Stout and vanilla ice cream. It was a HUGE hit!

Drink This: Beer Cocktails

(Left to right: The Brady Brunch, Thyme Is On Our Side, The Brooklyn Squall, Pearallel Lines)

In the not too distant past, I was asked to participate in the “Beer Cocktail Brunch Off” at the East Village establishment Jimmy’s No. 43. I can’t say I was particularly thrilled at this prospect. Every beer cocktail I had ever had was not very good. Beer is so delicious on its own! Why mask the awesome flavor of beer with juices and syrups? I’ve always been a sucker for a challenge though, so I accepted.

With the help of my dear friend, the distiller & zineman Chris Elford, we spent a day slaving over a juicer, jiggers, and quite a few bottles of beer. Our entry to the Brunch Off, “The Brooklyn Squall” (a variation on a Dark & Stormy), didn’t win, but we came up with four recipes that made us both begrudgingly admit beer cocktails can be quite tasty.

The Brady Brunch
2 oz Marmalade syrup (1/2 oz OJ, 1 oz grapefruit juice, 2 teaspoon marmalade)
3 oz Brooklyn EIPA (or another English style IPA)
Garnish with an orange twist 

Thyme Is On Our Side
Rosemary & Thyme Tea (Boil 1 cup of water, add 3 springs of rosemary & 2 springs of thyme. Steep for 5 minutes)
Add 1 oz tea to 1 oz fig jam
Add 2 oz fig syrup to 8 oz Brooklyn Winter Ale (or another Scotch Ale)
Garnish with a spring of thyme

The Brooklyn Squall
1 oz ginger syrup
1 oz fresh lime juice
4 oz Brooklyn Brown Ale (or another Brown Ale)
1 oz Brooklyn Black Chocolate Stout to top (there is no substitute)
Garnish with candied ginger 

Pearallel Lines
Poach pears in 24 oz apple juice, 1 tablespoon apple cider vinegar, 2 tablespoons agave & 3 dashes of liquid smoke for 20 minutes
Puree pears with 4 oz of poaching liquid – strain
Add 2 oz pear juice to 8 oz Brooklyn Black Chocolate Stout
4 dashes tiki bitters 

EAT THIS: CORNMEAL CAYENNE BUTTER COOKIES FROM ANNIE NOVAK

Novak on Brewery Bike

[Annie Novak wheels greens on her Brooklyn Brewery cruiser.]

Cornmeal Cayenne Butter Cookies
from Annie Novak, farmer, Eagle Street Rooftop Farm and founder, Growing Chefs: Food Education from Field to Fork

I’m not going to be ashamed: I love Martha Stewart. Martha makes me feel ashamed when I make the sloppy switch between baking powder and baking soda, and parentally proud of my 99% germination rates when sowing springtime seeds. Don’t let her love of terrariums fool you: Martha Stewart is a badass.

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GARRETT ADVISES ON COOKING WITH BEER

mag-04Eat-t-000_CA0-articleLarge

[Yunhee Kim for The New York Times]

The Minimalist himself, Mark Bittman of the New York Times, gets complex with Garrett on using beer as an ingredient.

“I learned how to drink beer with food (beyond hot dogs, Indian food and the like) from Garrett Oliver, the brewmaster of New York’s Brooklyn Brewery and editor in chief of the soon-to-be-published “Oxford Companion to Beer.” So it seemed only natural, when I found myself cooking with beer more often, to ask Garrett how to determine what’s best.”

For the whole piece and Mark’s recipes go here.

Here’s to hoping you haven’t reached your article limit for the month.

GARRETT ADVISES ON COOKING WITH BEER

mag-04Eat-t-000_CA0-articleLarge

[Yunhee Kim for The New York Times]

The Minimalist himself, Mark Bittman of the New York Times, gets complex with Garrett on using beer as an ingredient.

“I learned how to drink beer with food (beyond hot dogs, Indian food and the like) from Garrett Oliver, the brewmaster of New York’s Brooklyn Brewery and editor in chief of the soon-to-be-published “Oxford Companion to Beer.” So it seemed only natural, when I found myself cooking with beer more often, to ask Garrett how to determine what’s best.”

For the whole piece and Mark’s recipes go here.

Here’s to hoping you haven’t reached your article limit for the month.

DRINKER MAIL: LOCAL 2 PRETZEL CARAMELS

Local 2 Caramels

Brooklyn fan Jillian wrote us recently to share the results of her culinary winnings:

“I made caramels using my favorite brew Brooklyn Local 2! They were amazing and I thought I’d share the tasty treats with you - http://deliriouskitchen.blogspot.com/2011/06/adventures-in-candyland.html.

Thanks for being awesome and adding to my culinary experiments/victories!

love,

baby j of brooklyn”

Thank you, Jillian, for sharing the great recipe. We will gladly accept and devour any samples you wish to send.

[p.s. check out Liddabit Sweets for more great treats made with Brooklyn Brewery beer]

EAT THIS: LEMON CURD TART WITH LOCAL BLUEBERRIES FROM OVENLY

Lemoncurd Tart

[photo by Winona Barton-Ballentine]

Lemon Curd Tart with Local Blueberries
from Erin and Agatha of Ovenly

Pate Brisee

1 ¼ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons granulated white sugar
½ cup (1 stick, 4 ounces) unsalted butter, cut into 1-inch pieces and frozen solid
¼ cup ice-cold water

Place ¼ cup water in freezer for ten minutes before working on the dough.

In a food processor, pulse flour, salt, and sugar a few times to combine.

Add the butter and process until the mixture resembles coarse meal (about 10-15 seconds). With machine running, pour ¼ cup water in a slow, steady stream, through the feed tube, until the dough just holds together when pinched.

Turn the dough onto your work (it will be crumbly) surface and gather into a large lump. With the heel of your hand, press dough onto work surface until it holds completely together. Flatten into a 6-inch disc, cover in plastic wrap, and refrigerate for about at least ½ an hour.

Preheat oven to 400.

After the dough has chilled, place it on a lightly floured surface and roll the pastry into a 12-inch circle. (Keep lifting up and turning the pastry as you roll to keep it from sticking – reflour surface as necessary). Fold the dough in half and gently transfer to a 9-inch tart pan with removable bottom. Press sides into pan and, using your rolling pin, scrape off any overhanging dough from the pan. Refrigerate the pastry 30 minutes.

Prick dough with a fork, line with parchment, and then fill with dried beans or pie stones. Bake for 20-25 minutes at until the edges are golden and the crust is cooked through.

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