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Chocolate Black Forest Stout Cake 1 cup (2 sticks) butter Chocolate Frosting Preheat the oven to 350° degrees F. Lightly grease two 9-inch cake pans, or a 9x13 pan, with butter and dust with cocoa powder. In a heavy saucepan heat butter, beer and cocoa until butter melts. Allow to cool. Sift dry ingredients together and add beer-cocoa mixture. Beat thoroughly for about 1 minute. Add eggs, one at a time. Mix well after each, then add sour cream and beat for 2 minutes on medium. Stir in chocolate chips. Pour batter into prepared pans and bake at 350° (2-9 in. pans: 25-30 minutes; 9x13: 35-45 minutes) until an inserted toothpick comes out clean. Remove the pans and place on a rack to cool. Frosting: Place chocolate and butter in the bowl of a food processor. In a medium saucepan combine heavy cream, beer and powdered sugar and stir until smooth. Heat to a slow boil. Turn on food processor and slowly add hot liquid into the chocolate-butter mixture and blend until smooth. Allow frosting to cool until the right consistency. Schwarzwälder-Kirschtorte This is an authentic cake recipe from Germany with a twist from Heinzelmännchen Brewery – we use our Black Forest Stout and Ghiradeli’s Bittersweet Chocolate Chips in the cake. Chocolate Cake Layers (using recipe above with three cake pans) Prepare cake as above using three 9 inch cake pans. Make sure they have completely cooled prior to adding whipped cream. Combine cherries and brandy in a bowl, let stand for 2-3 hours then drain cherries reserving liquid. In mixing bowl, whip cream and sugar with 2 Tablespoons of the reserved cherry brandy until stiff peaks form. Place one cake layer on platter (you may want to put waxed paper under the edges of cake to prevent chocolate smudges on platter); prick cake layer with a fork; lightly pour reserved liquid over cake layer, spread with 1/3 cup whipped-cream mixture; place ½ amount of brandy flavored cherries on top of whipped cream; Place second cake layer next and continue as first layer. Place third layer on top; prick cake layer with a fork; lightly pour reserved liquid over cake layer. Ice entire cake with whipped cream mixture leaving enough for dollops on top of cake. Grate chocolate and sprinkle over sides of cake. Place dollops of whipped cream on top of cake, place one maraschino cherry on each dollop of whipped cream; Use chocolate curls to decorate the top of cake. Serving this fresh, is the best, however if you have leftovers or you’ve made ahead the cake needs to stay refrigerated. Prior to serving allow to reach close to room temperature, so the chocolate chips in the cake will not be crunchy. Prosit! German Potato Salad with Beer Dressing 2 1/2 pounds of red potatoes Beer Dressing Cook the potatoes in boiling salted water until a knifepoint can be easily inserted, about 20-25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into 1/4-inch rounds. While the potatoes are still warm, gently mix them with the onions, parsley, bacon (if using) and beer dressing. Do not over mix or the potatoes may break into pieces. Taste for salt and pepper. Garnish with chopped chives. Serve warm or at room temperature. To make dressing From “Real Beer and Good Eats” by Bruce Aidells & Dennis Kelly 1/2 cup butter Heat butter in large heavy Dutch oven over medium heat until foaming; add onions, celery and carrots and cook, stirring occasionally, until softened, about four minutes. Add minced garlic; cook until garlic is fragrant, about one minute. Add flour and dry mustard and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot, about two minutes. Gradually whisk in chicken broth and half and half. Increase heat to medium-high and bring to boil; reduce heat to medium-low and simmer until vegetables soften, about ten minutes. Add cayenne. On medium-low to low heat begin to stir in cheddar cheese, a little at a time, alternately with the beer, until all is fully blended and cheese completely melted. Season with salt and pepper and serve immediately with a crusty French bread from Annie’s Bakery (Sylva, NC). Note: If you want a smoother soup, puree mixture in blender or food processor after vegetables are soft and before adding beer and cheese; then return to Dutch oven and continue. 1
cup all-purpose flour In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Place fish fillets in batter mixture, coat well, and let stand for 15 minutes. Heat deep fryer to 375º F. or heat oil in a deep frying pan. Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve. From www.the-recipe-exchange.com 3
- 3 1/2 cups flour 2 teaspoons baking soda mixed with 1 cup hot water (in a small bowl) If you use this mixture, go easy on the salt topping. Dieter recommends using 1 tablespoon malt syrup (or molasses) and 1 cup hot water. 1 egg beaten with 1 teaspoon water (in a small bowl) Mix beer/yeast, brown sugar and salt in a food processor, or large mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. (If possible let the dough sit overnight in a bowl or plastic container in the refrigerator.) Divide the dough into 6 or 12 pieces. Roll each piece in a rope, very thin, a little bigger than a pencil. Shape into an upside down U shape on your table. Bring ends together and twist them. Flatten the ends and bring to the top of the pretzel and press inthe dough to secure making it look like a pretzel. Place on a greased cookie sheet. Now let the pretzels rise for 45 minutes or till about double in size. Dip in the water/soda or malt/water solution. Brush with beaten egg and water solution. Sprinkle with: coarse salt, sesame seeds, and/or Parmesan cheese or cinnamon sugar. Makes a great appetizer with a dip or mustard. Bake in hot oven 450º F. for 12 to 15 minutes or until well browned. Brush with melted butter and eat. Modified from “Recipes from a German Grandma” 8
oz. finely shredded cheese, softened Mix well. Refrigerate. Enjoy with chips or pretzels. London Broil Stewed in Black Forest Stout 1 2-pound London broil, at least 1 inch thick Preheat the oven to 275º F. To prevent the meat from curling, trim off and discard the integument that surrounds it. Pat the meat dry with paper towels and sprinkle it all over with half the salt and pepper. Dredge with the cornstarch, patting it well into the meat. Pierce the beef through in half a dozen places. Press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat. Lightly oil a heavy-bottomed braising pan. (You can also use a crockpot on low for 10 hrs. or on high for 5 - 6 hours.) Place the bay leaf in the center of the pan and the meat on top of it. Pile the onion slices on top of the meat. Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions. Sprinkle on the rest of the salt and pepper. Cover the mound of meat and onions with a sheet of parchment paper. Seal the pot with two thicknesses of foil and press the lid down firmly. Put the pot in the oven and bake, undisturbed for three hours. Serve the beef hot, with the thin sauce poured over it. Carve it at the table. From “Savory Stews” by Jacques Burdick 1
country ham Soak ham for two days in tea to reduce salt. Rinse off and throw liquid out. Place ham in a large, heavy stock pot. Mix molasses with stout and pour over ham. Bring to boil, cover and simmer until done (until internal temperature reaches 160º F. on meat thermometer). Carefully remove ham from pan juices; remove skin. Place ham, fat side up, on a cutting board; score fat in a diamond design. Place in a roaster, fat side up. Combine brown sugar and spicy mustard, stirring well. Coat exposed portion of ham with sugar mixture. Bake at 375º for 10-15 minutes and serve. 1 - 2 packages bratwurst Pierce each brat three or four times with fork and place in gallon plastic bag or other container. Pour enough Middleworld Brown Ale over brat to cover. Let sit in refrigerator one hour to up to two days. When ready to serve, place brats, and the beer they were marinated in into a large pot or Dutch oven and bring to a boil. When full boil is reached, turn heat down to low and simmer for about 20 minutes. While the brats are simmering, saute the onions. Remove brats from beer and brown on grill. Place sauteed onions on bottom of serving dish or chafing dish. Put browned brats on top of onions and pour some of the beer left from cooking over the brats and onions to keep them warm. 1 can or 1 bag cheapest sauerkraut Rinse sauerkraut thoroughly for five minutes. Cook the bacon until crispy and save the fat. Saute the onions in the bacon fat. Put bacon, crumbled, bacon fat and onion in a pot. Add rinsed sauerkraut and fill to top of sauerkraut with Middleworld Brown. Add 10 juniper berries. Count, because you remove them after you finish cooking. Add the sugar and simmer on low heat for about two hours, continuing to fill with water to top of sauerkraut as it cooks down. When ready to serve, allow water to cook down until sauerkraut is just moist. Note: If you need to make a larger amount, use 2 - 3 cans of sauerkraut and increase bacon amount by one or two slices. Do not add more sugar. 1
cup semi-sweet chocolate chips Granulated sugar Melt chocolate chips; blend in syrup and beer. Add cookies, powdered sugar and nuts. Mix well. Let cool about 30 minutes until cool enough to handle. Form into 1” balls (or smaller) and roll in granulated sugar. 1
pound cream cheese In heavy saucepan melt cream cheese and grated Cheddar on low to medium heat. Do not boil. Stir to make sure cheese is melted. Stir in beer and peppers and cook just until bubbly. Serve warm with crackers, chips or vegetables. Kielbasa, Mac and Cheese Casserole 1 pound spiral noodles, cooked Heat oven to 350º F. Grease a 10-cup baking dish. Shred 12 oz. or 3/4 lb. of the cheese, set aside; chop onion; set aside. Measure flour and oil; put into heavy bottomed saucepan to create a roux. Stir to mix thoroughly. Over medium heat, stirring frequently, bring to boil and cook for 5 - 7 minutes until oil and flour are a golden brown. Add chopped onion and saute for approximately five minutes, until onion is tender. Stir beer and milk into onion/roux mixture. Bring to a boil and boil for one minute, stirring constantly. Remove from heat, add cheese and hot sauce, stirring thoroughly. Add this mix to noodles, apples, and kielbasa. Bake at 350º F., covered, for 30 minutes. Uncover and stir. Sprinkle with remaining 4 oz. or 1/4 lb. of the cheese and the scallions. Bake until cheese is melted, about 10 minutes. Let stand 10 minutes and serve.
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