Holiday Gift Guide: Part 8
We have a couple recipes from some of our readers, Brian Gruner and Ryan Murphy, and of course, our very own founder, Tamre Mullins! …as well as a few more warm and tasty treats that will make your holiday parties hoppy and festive!
Porter Cottage/Shepherd’s Pie
submitted by Ryan Murphy
1.5 lbs. Ground Beef/Lamb (85/15 is best, if using leaner you may need to add a little butter after browning)
1 Bottle Porter (Bell’s Porter, Sam Smith’s Taddy Porter, etc.)
1-3 tablespoons flour
1 clove garlic, minced
1 teaspoon rosemary
1/2 teaspoon beef bullion
Salt/Pepper to taste
1 cup mushrooms, diced
1 cup carrots, diced
Preparation:
Boil peeled and diced potatoes for mashed potato topping (see below)
Brown ground beef/lamb in large skillet, once browned add flour until all fat is absorbed, cook for 5 minutes on medium-low heat
Add Porter, minced garlic, seasonings, and carrots, cook until liquid turns to gravy about 5-10 minutes
Add remaining vegetables and cook for an additional 5 minutes
Pour into greased baking dish cover with mashed potato mixture
Bake in 350F oven for 25-30 minutes
Topping:
4 large potatoes
1/4-1/2 cup sour cream
3 tablespoons butter
Boil Potatoes until soft, drain and mash with sour cream and butter
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Beer Mac and Cheese
Submitted by Brian Gruner
For the Bechamel:
1 stick of butter
6tbsp of flour
28oz of whole milk
12oz of a smokey beer…rauchbier, specifically schlenkerla
1lb cheddar cheese
After making the roux, add the milk and beer and let it nearly simmer, then add 8oz of cubed cream cheese.
The cream cheese will help keep things smooth (and adds to the delicious heart attack factor)
Add enough chipotle tabasco to give it that spice you want.
Boil your macaroni in salty water, drain, then pour your bechamel over it.
For the Topping:
1/2 stick of butter
2 cups panko
1/2 cup grated Parmesan
1 1/2 cups grated sharp cheddar.
Melt butter, pour over panko cheese topping, mix thoroughly, spread over macaroni and cheese. Bake in a casserole dish at 400* until it’s golden brown on top and bubbly.
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Beer Boiled Pulled Pork
Submitted by Tamre Mullins
32 oz Porter
3/4 cup packed dark brown sugar
1/3 cup apple cider vinegar
1 tablespoon chili powder
1 1/2 teaspoons of cayenne or chipotle pepper (optional)
1 tablespoon ground cumin
1 tablespoon dry mustard
1 teaspoon salt
1 teapoon dried crushed red pepper
1 bay leaf
1 (5 lb) Bone in Pork Shoulder
Bring all of the ingredients except the pork to a boil in a large pot. Reduce heat and simmer 1 minute to blend flavors. Place pork in a large slow cooker, pour the liquid over the pork. Set on the lowest setting for 8-10 hours.
Once pork is thoroughly cooked, shred with two forks in the slow cooker and then stir to combine with all of the juices. Serve with coleslaw, on buns, your favorite bbq sauce, or just eat straight out of the slow cooker.
Beer Buttered Roasted Rib Eye
Fine Cooking Bay leaves (2)
Coriander, ground (1 Tbs.)
Garlic (3 medium cloves)
Yellow onions, diced (about 2 cups) (2)
4- to 5-lb. boneless rib-eye beef roast, boneless (1)
Apple cider vinegar (1/4 cup)
Read the full article over at
Fine Cooking!
Stout Floats with Cocoa Syrup
Iced-tea spoons (6)
Cocoa powder, natural unsweetened (1/2 cup)
Sugar (2/3 cup)
Vanilla (2 teaspoon)
Water (2/3 cup)
Heavy whipping cream (1 cup)
Chocolate ice cream (1)
Kahlua or other coffee-flavored liqueur (6 tablespoons)
Stout (3 12-ounce bottles)
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