Beer Appetizers

I was thrilled we were selected for beer-based appetizers once I stumbled upon Beer Beef Jerky. See, I was gifted a dehydrator for my bday back in October and was ready to put it in action. I found this recipe and followed the ingredients (mostly) to a 't' at Brooklyn Brewshop. I used a local beer, 10 Barrel Black Ale.  I also noticed that depending on how thin you cut your strips you cook time needs adjusting, duh. I ended up dehydrating for about 5 hours.  Thought it was yummy and easy....no leftovers to be found!

We also made a meat free option for our vegetarian friends. Cheesy warm beer bread was just the way to get the party started. This recipe required more time and attention. I would make it again though. I would also recommend eating right out of the oven. Found this recipe at Smitten Kitchen.

First, Din Din party of 2014 was a success, now ready for restaurant imitation themed night.

Chocolate Stout Smores Bars

We had dessert for the beer themed Supper club, and chose to make Chocolate Stout Smores bars. I got the recipe from The Beeroness. Instead of using chocolate stout beer, we used some Guinness we had on hand. I would recommend baking the bars for closer to 25 minutes, as some of ours turned out more pudding like at The Beeroness' recommended time. Still tasted great, though! 

Chocolate Stout S’Mores Bars

Ingredients

• 10 graham crackers
• 3 tbs butter, melted
• 2 tbs brown sugar
• 3 eggs
• 1 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup dark chocolate chips
• 1 stick butter
• 1 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup flour
• 3/4 cup chocolate stout
• 3 cups standard size marshmallows

Directions

• Preheat oven to 350.
• In a food processor, add the graham crackers and the brown sugar. Process until nothing is left but crumbs. Remove the stopper from the food processor lid. While the food processor is on, slowly add the 3 tbs melted butter and process until it resembles wet sand.
• Add to a 9 x 13 pan. Distribute evenly along the bottom, pressing firmly into place.
• In a bowl, beat the eggs and both sugars on high until well combined, about 3 minutes.
• In a microwave safe bowl, add the chocolate chips and the butter. Microwave on high for 30 seconds, stir and repeat until melted and well combined. Add the chocolate to the egg/sugar mixture and beat until well combined.
• In a separate bowl, mix the cocoa powder, salt and the flour until well combined. Add to the wet ingredients and stir until just combined. Add the beer and stir until just combined.
• Pour the batter over the crust.
• Place marshmallows in even rows across the top, leaving a 1/2 inch boarder along the edge.
• Bake at 350 for 22 minutes or until the marshmallows are golden brown.
• You still want the bars to be soft, don't over bake, they will continue to set as they cool.

Tuscan Beer Can Chicken

The original recipe I found on Pinterest, but is from Karen over at family style food. I tweaked it a bit, as well as cooked it in the oven and not on the grill. I’ve amended the recipe to show my changes though the original can be found via the link above.

ingredients

1 whole roasting chicken (3 or 4 lbs)

2 tablespoons brown sugar

2 tablespoons chopped fresh rosemary

1 tablespoon olive oil

1 tablespoon coarsely cracked black pepper

2 teaspoons kosher or coarse salt

1 teaspoon freshly ground fennel seeds

2-4 diced fresh garlic

Miller Genuine Draft (or whatever beer you want!)

instructions

1.       Put the chicken on a small sheet pan. Combine all remaining ingredients except beer in a small bowl and rub all over the chicken to coat it thoroughly, and put 1 tablespoon into the cavity.

2.     Open a can of beer, pour half into a glass and drink.

3.      Center the cavity end of chicken over the can and slide it in as far as will go before carefully arranging in the middle of the grill rack.

4.      Bake at 350, uncovered, until internal temp is 165 (or until you’re confident it’s cooked). Skin should be nicely crisp and brown.

5.     Let the chicken rest for at least 10 to 15 minutes before removing the can (it’ll be hot!), carving and serving.