Now we know that beer can be good for your health (in case of moderation) and as we’ve mentioned it before, there are some really impressive meals that you should cook with it. The approaching of Christmas may be a good reason to try something new in your kitchen or advising our tips to your wife in order to help her figure out the menu and then cooperating with her in the making of it. Drinking beer with your friends and family is a remarkable social experience. Let us prove you with these recipes that cooking with beer can also deliver you the same kind of joy.
Previously we suggested various types of ideas on marinating, steaming, baking or frying with beer but let’s be more specific this time: we provide a complete Christmas dinner for beginners and experts as well so you can easily make heavenly dishes using your own beer that you’ve made from the Brewie Pads.
Beery Potato Soup
Ingredients: 0.3 l Dark Monk, 18-ounce potato, 0.5 l bouillon, 1 onion, 2 and a half tablespoon butter, 3.5-ounce bacon, half package of parsley, salt, pepper.
Directions: Chop the onion and toast it on the butter. Add the beer, the bouillon, and the chopped potatoes. Boil it until the potato softens and flavor it with salt and pepper. Mix them with a hand blender and boil it again while toasting the bacon. When the meal is ready, serve it with crispy bacon and parsley on top.
Hopster Pork Fillet
Ingredients: 0.3-0.4 l Redneck Hopster, 18-ounce pork leg, 18-ounce potato, 4-ounce prune, 2-3 onion, salt, pepper, marjoram, rosemary.
Directions: Slice the pork, tenderize it a little, pickle it and take it to a fireproof pot. Cover it with slices of potato, onion, prune and flavor it. In the end, pour beer into the pot until the beverage covers it. Place the pot into the oven, the dish is ready when the potato soaks up the beer.
The Black Sheep Of The Monastery
Ingredients: 0.2 l Dark Monk, 8 slices of lamb rib, 0.2 l bouillon, 3 pearl onion, 1 tablespoon Dijon mustard, 1 tablespoon fresh rosemary, 2 tablespoons sour cream, 1 tablespoon sugar, 2 tablespoons butter, 2 tablespoons oil, salt, pepper.
Directions: Heat up the oil in a frying pan and roast both sides of the lamb. Lower the flame under the pan and toss the following: chopped pearl onions, beer, bouillon, sour cream, mustard, sugar and rosemary. Shuffle it from time to time until it congeals. When it’s almost ready add the salt and pepper and mix it until it’s homogeneous. Meanwhile, put the lamb into the oven and roast it at 180 Celsius for 7-10 minutes. Serve it with potato croquet.
The Mill’s Apple
Ingredients: 0.25 l Mill’s Row, 9-ounce flour, 1 tablespoon oil, 2 small cups of Calvados, 3 eggs, 4 sour apples, sugar, cinnamon.
Directions: Cut out the core, cut the apples into 1-inch circles, and water them with Calvados (you can use rum too). Mix the flour, the oil, and the beer smoothly and let the dough rest for an hour. After resting add the hard whip that you’ve beaten from the egg whites. Spin the apples into the dough and bake both sides of them in the hot oil. Scatter them with sugar and cinnamon and serve it warm.
+1 Beer fondu
Ingredients: a few amount of Hopersonic, at least 4-5 types of cheese, nutmeg, butter.
Directions: Boil the Hopersonic with a little butter, add grated cheese, cook it until it becomes creamy and flavor it with nutmeg.
