Tag: cheese

Cooking With Beer

 TAGS:undefinedEnjoying cold beer is probably the best part of hanging out with your friends, whether on a nice terrace during a sunny day or in a pub at night. But beer is not just a simple drink, it is also a delicious ingredient for cooking and create amazing dishes. Here you have a few recipes to follow. Just enjoy.

Can Can Chicken


  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds)


  1. In a small bowl, mix the first seven ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over the skin. Tuck wings under chicken. Refrigerate, covered, 1 hour.
  2. Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from a can. Using a can opener, make additional large holes in the top of the can; place the can in the ack.
  3. Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of the thigh reads 170°-175°.
  4. Carefully remove the pan from grill; tent chicken with foil. Let stand 15 minutes before carving.

Beer cheese in a bread bowl


  • 1 round loaf (1 pound) pumpernickel bread
  • 2 jars (5 ounces each) sharp American cheese spread
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup beer or nonalcoholic beer
  • 1/2 cup real bacon bits


  1. Cut top fourth off loaf of bread; carefully hollow out the bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
  2. In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon.
  3. Fill bread shell with cheese dip. Serve with reserved bread cubes. 

Beer Macaroni and cheese


  • 1 package (16 ounces) elbow macaroni
  • 1/4 cup butter
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground mustard
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2-1/2 cups 2% milk
  • 3/4 cup amber beer
  • 1/4 cup heavy whipping cream
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded fontina cheese
  • 2 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons minced chives
  • 5 bacon strips, cooked and crumbled


  1. Cook macaroni according to package directions for al dente.
  2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives.
  4. Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
  5. Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

Chocolate Guinness cake


  • 1 cup Guinness
  • 1/2 cup butter, cubed
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 2 eggs, beaten
  • 2/3 cup sour cream
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda


  1. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
  2. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted in the centre comes out clean. Cool completely in pan on a wire rack. Remove sides of the pan.
  4. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of the cake so that it resembles a frothy pint of beer. Refrigerate leftovers.

 TAGS:Brooklyn Local 1 75clBrooklyn Local 1 75cl

Brooklyn Local 1 75cl is a strong ale brewed by Brooklyn Brewery native of United States and has an alcoholic content of 9%.


 TAGS:Westvleteren 12Westvleteren 12

Westvleteren 12 enjoys the fame of being one of the best beers in the world. 



Is it easier to pair cheese with beer than with wine?


Cheese is a one of the foods with more sensory nuances that can be found in the gastronomy of any country. So, according to its flavour and aroma characteristics, it is included in many dishes of all kinds, from starters to desserts, and also when it’s consumed alone, and, therefore, is suitable for pairing, usually with wine.

The latest trend is to taste cheese accompanied by another drink result of fermentation, in this case of cereals: the beer, which lately is becoming protagonist of innovative tastings and pairings.

One of the greatest promoters of this trend is the New York chef Daniel Burns, whose restaurant Luksus in Brooklyn has a Michelin star. The co-owner of the restaurant (along with Jeppe Jarnit-Bjergso) has recently stated that “flavour spectrum” of beer makes it more appropriate than wine to pair it with cheese.

In fact, the restaurant has 21 different beers on tap and no wine list. Again, according to Burns, “is easy, compared with wine, to make a correct pairing with beer, and even easier to get a great pairing”.

Although we are accustomed to pair cheese with wine, the new concept of this restaurant (the first in the world to be awarded a Michelin star while specializing in beer), brings a new vision to take into account, especially considering their big hit among the demanding newyorkers, which usually fills this small spot in Greenpoint that offers a tasting menu for $ 95, which can be completed with a beer pairing for $ 45 extra.

So, do you want to join the fashionable pairings with beer?

 TAGS:Gulden DraakGulden Draak

Gulden Draak is a pale ale beer from the Brasserie Van Steenberge brewery made with cool fermenting made in Belgium with 10º of alcohol strength.



 TAGS:Kasteel DonkerKasteel Donker

Kasteel Donker is the producer of this Kasteel Donker (£1.39), a black beer beer made in Belgium with an alcohol proof of 11º. 



Images: *Uvinum and Jeanne (flickr)