Beer can help produce some easy culinary delights.
August 23, 2007, 08:25 p.m. EST
Abby Culin / abby@bootlegontheweb.com
Guinness Cupcakes
There isn’t a more natural combination than food and drink, and since the beginning of time, the drink of choice has been one that that is, well, fermented. It is well known that wine is and has been used in cooking for ages to add flavor to food. But where does that leave beer — to frat parties and college bars? Think again. Beer can also produce some easy culinary delights.
Hot and Sweet Beer Glaze
Yields 1 cup
Bock style beer is perfect for cooking because it only has a slight bitterness, a characteristic contributed by the amount of hops. The brown sugar is adds to the Bock’s lingering sweetness. Adding the creole mustard creates a very versatile glaze.
Olive oil
1 Tbs garlic, minced
¾ cup Shiner Bock (half a bottle)
¼ cup brown sugar
½ cup Creole mustard
Sautee the garlic in a little olive oil on medium-high heat. When it is soft, add the beer and sugar and bring to a simmer. Simmer for 5-7 minutes. Transfer the beer mixture to a bowl and whisk in the mustard.
For a meal or cook out, use this glaze on chicken, brats, or other sausages. Grill your meats and use a brush to baste the meats about every 5 minutes. When your meats are done cooking, give them an extra dose of the glaze before serving.
The glaze also works well as a wing sauce. Prepare your wings and drumsticks as you normally would, either fried or baked, then toss them with the glaze. Or even use it as dipping sauce for store-bought chicken fingers,
Guinness Cupcakes
Yeilds 24 cupcakes
Irish Stout has flavor notes of chocolate and coffee, so is a perfect match for desserts. The beer creates a moist texture and a deep, rich flavor that balances the sweetness of the sugar. Top them with cream cheese icing to create a “head” on your Guinness Cupcakes.
1 cup Guinness
1 stick unsalted butter, cut into chunks
¾ cup unsweetened cocoa powder
2 cups brown sugar
¾ cup sour cream
2 eggs
1 Tbsp vanilla extract
2 cups flour
2 ½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground nutmeg
Preheat the oven to 350 and grease the muffin tins or insert cupcake liners. Combine the Guinness and butter in a large saucepan and heat until the butter is melted. Take off the heat and add the cocoa and sugar. Whisk to combine and break up any lumps. In another bowl, combine the sour cream, eggs, and vanilla, then add this to the beer mixture. Sift together the remaining ingredients, and add them to the mixture. Put a little less than 1/3 of a cup into each muffin tin, and bake for 20 minutes or until a toothpick comes out clean.
