The Craft Beer Bites Cookbook takes your favorite brewpub grub and kicks it up a notch. From Buffalo Chicken Beer Cheese Dip to Chocolate Stout Cupcakes with Chocolate Stout Cream Cheese Frosting, each recipe captures the complex flavors of a perfectly balanced brew, allowing you to savor the nutty notes in an American brown ale or the zesty bite of an IPA.
Complete with dozens of color photographs, this book shows you how to incorporate your true love into every bite-sized snack with 100 delicious craft beer recipes, such as:
- Hawaiian IPA Pulled-Pork Sliders
- Belgian Ale–Marinated Grilled Steak Crostini with IPA Chimichurri
- Beer-Battered Shrimp with Chipotle Lime Dipping Sauce
- Grilled Barbeque Chicken and Peach Mini Pizzas
- Peanut Butter Stout Mousse–Topped Brownies
So get ready to toast the country’s best brews as you transform everyday appetizers into top-shelf plates! Below we have shared two sneak peek recipes from this delicious cookbook! So get inspired, get in the kitchen, and try these out. Then go grab a copy of your own ;).
Beer-Braised Lamb Shank Tarts with Belgian Cherry Sauce
If you want to look like an episode of Dexter, skip the apron when you’re pitting cherries. Me, it’s the only time I wear one. Most of the time I have a kitchen towel tucked into my back pocket, within grabbing distance to wipe hands and spills, but when I pit cherries, I suit up. You should too, unless, of course, red splatter stains are your sort of thing.
Makes 12–14 tarts
For the Tart Dough
1 ¼ cups all-purpose flour, divided
½ teaspoon salt
1 tablespoon sugar
10 tablespoons unsalted butter
3 tablespoons ice-cold pale ale
For the Lamb
2 lamb shanks
½ teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil
3 tablespoons unsalted butter
1 cup chopped white onions
¼ cup brown sugar
12 ounces stout
For the Belgian Cherry Sauce
2 tablespoons unsalted butter
¼ cup chopped shallots
2 cups (9 ounces) fresh Bing cherries, pitted
12 ounces Belgian ale
½ teaspoon salt
1 teaspoon black pepper
¼ cup chopped Italian parsley
- Add ¾ cup flour, salt, and sugar to a food processor; pulse to combine. Add the butter and process until well combined and dough gathers around the blade.
- Add the remaining flour and pulse 6–8 times or until all the flour has been coated.
- Transfer to a bowl. Using a rubber spatula or wooden spoon, stir in the beer until completely incorporated into the dough. Dough will be very soft.
- Lay a long sheet of plastic wrap on a flat surface. Add the dough and form into a disk. Refrigerate until chilled, about 1 hour and up to 3 days.
- Sprinkle the lamb shanks on all sides with salt and pepper.
- In a large saucepan, heat the olive oil over medium-high heat until very hot. Add the lamb, sear on all sides until golden brown, then remove from the pot; set aside.
- Add the butter and onions and cook until the onions have started to soften, about 5 minutes. Reduce heat to medium, add the sugar and stout, and scrape to deglaze the pan. Add the lamb back into the pot. Add the lid at a vent, adjusting heat to maintain a low simmer; do not boil.
- Cook until the lamb is fork tender, about 2 hours. Using two forks, shred lamb into bite-sized pieces.
- While the lamb is cooking, make the cherry sauce. Heat the butter in a pot over medium-high heat; add the shallots and cook until softened, about 5 minutes. Add the cherries, Belgian ale, salt, and pepper. Simmer until thickened and cherries have broken down, about 15 minutes.
- Preheat oven to 350°F. Roll the dough out on a lightly floured surface. Using a biscuit cutter, cut out 12–14 circles, about 3″ in diameter. Place on a baking sheet; prick with a fork several times.
- Bake until golden brown, about 15 minutes. Top each tart crust circle with lamb and a drizzle of cherry sauce. Sprinkle with parsley.
Choose the Right Brew!
With three beers for one recipe, you better like what you’re opening because you’ll have plenty left over for drinking. Choose a pale ale with nice carbonation for the crust, a stout with coffee or cocoa notes for the lamb, and a malty Belgian for the cherries.
Peanut Butter Stout Mousse–Topped Brownies
I can’t decide if chocolate and peanut butter are the better pairing or if chocolate and stout take the cake. It doesn’t matter; you don’t have to choose. Peanut butter, chocolate, and stout all play well together, and the resulting dessert will put all other unions to shame.
Makes 24 mini brownies
For the Mousse
2/3 cup heavy cream
¼ cup powdered sugar
½ cup creamy peanut butter
3 tablespoons stout
For the Brownies
1 cup flour
¼ cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon espresso powder
1/4 cup granulated sugar
12 ounces (2 cups) dark chocolate chips
6 tablespoons unsalted butter
3/4 cup chocolate stout
3 tablespoons vegetable oil
2 large eggs
- Preheat oven to 350°F.
- In the bowl of a stand mixer, add the cream and powdered sugar; beat on high until soft peaks form. Lower speed to medium and slowly add the peanut butter, beating until peaks return. Slowly add the stout; mix until combined. Chill until set, about 30 minutes.
- In a large bowl, stir together the flour, cocoa powder, baking powder, salt, espresso powder, and sugar; set aside.
- In the top of a double boiler, add the chocolate chips and butter; stir until melted. Remove from the heat. Stir the stout and vegetable oil into the chocolate.
- Add the chocolate mixture and the eggs to the dry ingredients and stir until just combined.
- Pour the batter into mini muffin tins that have been sprayed with cooking spray until ⅔ full.
- Bake until the tops have set and look dry, about 18–22 minutes. Allow to cool completely.
- Frost the brownies with the peanut butter mousse prior to serving.
Choose the Right Brew!
Can you find a peanut butter stout? Grab it. If not, look for a smooth milk stout.
Excerpted from The Craft Beer Bites Cookbook Copyright © 2015 by Jacquelyn Dodd and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Photos courtesy of Jacquelyn Dodd.
A recipe developer, food photographer, and hops enthusiast, Jacquelyn Dodd (SEATTLE) took her fascination with craft beer to the next level when she launched The Beeroness. Dedicated to exploring the vibrant tastes developed by knowledgeable brewers, her website features hundreds of delicious recipes that highlight the art of cooking with those beers she loves.
Jackie has developed recipes for multimillion-dollar companies as well as cooked up a storm on Today, CBS News, and Lifetime. Jackie is also a writer and recipe developer for Draft magazine, Parade magazine, Whisk magazine, and Honest Cooking. You can visit her website at http://thebeeroness.com.