I woke up on Sunday morning craving a beer. Maybe it was the lack of beer from the night before or maybe I was dreaming about drinking… I’m not quite sure. What I do know is that these muffins turned out so gosh darn tasty that I ate 3 of them. and then I slipped into a 10am food coma while watching the Food Network. Let’s just say it was one glorious way to start the day.
- 3 cups + 3 tablespoons of all purpose flour
- 1 tablespoon turbinado/raw sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1/3 cup neutral oil such as vegetable or canola
- 12 ounces of a malty beer; think stout, porter, or brown. Or maybe even pumpkin?
- 6 tablespoons brown sugar
- 2 tablespoons cold butter
- 1 1/2 tablespoons molasses
- 2 teaspoons cinnamon
- Preheat the oven to 350F
- Sift together the 3 cups of flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Beat the 2 eggs together in a separate bowl; add the beer and oil.
- Slowly pour the liquid mixture into the bowl with the dry ingredients.
- Mix together; do not beat or over stir!
- In another bowl, add the molasses, brown sugar, cinnamon, butter, and remaining flour.
- Cut the ingredients together with a fork until the mixture is homogenous and crumbly.
- Grease a muffin tin or use cupcake wrappers to prevent the muffins from sticking.
- Spoon the batter into the muffin tin, but only fill them halfway.
- Use half of the crumble mixture to divide evenly amongst each muffin.
- Fill each tin with the remaining batter.
- Use the remaining crumble to top each muffin.
- Bake in a 350F for 25 minutes or until done.
Breakfast is underrated. And when it comes to pairing beer with food, well, it’s all too often overlooked. Skip the bloody mary or mimosa at next Sunday’s brunch and you’ll know exactly what I’m talking about..
This last Sunday I woke up with an overwhelming craving for french toast. I’ve been meaning to make the Sunday Mornin’ Haystack French Toast from The Best of American Beer & Food by Lucy Saunders, so that’s exactly what happened. This recipe is based entirely on hers, with a couple of minor tweaks (I’m not the most creative before coffee…)
- 12 ounces bottle-conditioned wheat ale (I used a 22 ounce bottle of Ommegang Witte)
- 5 eggs
- 1/4 cup whole milk + a fair splash of Half & Half
- 1/4 tsp vanilla extract
- 2 tsp baking spice (I use this instead of cinnamon because the allspice & ginger go well with the Witte)
- 6 thicker slices of a white bread (challah is my favorite for french toast, but this recipe works better with a fresh baked white bread; stay away from the thing sliced mass produced stuff)
- Maple syrup
- Garnish – orange slices (even better when caramelized), bananas, blueberries, powdered sugar, etc. I’m a fan of supreming orange slices because it compliments most wheat beers quite well.
- Allow the beer to sit out overnight at room temperature so that the yeast settles at the bottom of the bottle. Carefully pour all but the last 3 ounces of the beer into a glass or two. What remains in the bottle should be yeasty & opaque.
- Combine the eggs, yeasty ale, milks, baking spice, and vanilla in a large bowl.
- Whisk until well blended and aerated with lots of bubbles.
- Place bread slices in a large pan with a deep rim; cover with the egg mixture.
- Turn over the bread to coat evenly and allow to soak until almost all of the egg mixture is absorbed.
- Set oven to “warm” or the lowest heat setting.
- Prepare a greased griddle or large skillet with a pat of butter (or a few sprays of oil) and place over medium heat.
- Cook until both sides are golden brown.
- Transfer to a baking tray and place in the oven to keep warm while preparing the remaining pieces of bread.
- Place the french toast on a plate, top with maple syrup, and your choice of fruit and/or powdered sugar.
- Serve with a Belgian Wheat Beer or an American Pale Wheat Ale, something that’s citrus forward and unfiltered.
This is my favorite post-taco-night meal. It utilizes all of the leftover goodness in the best possible way. Since it’s a classic Mexican dish, there are numerous versions of it. My version takes everything still remaining from Chile & Beer Braised Pork Tacos and turns it into the perfect hangover cure/breakfast.
- Tortillas, preferably stale, cut into 6 pieces
- 2 cups of your favorite salsa
- 1/2 a small onion, chopped (optional)
- 2 tbs garlic, chopped (optional)
- Pulled pork (see this recipe) or chicken or neither
- Cotija cheese
- Coat the bottom of a large pan with corn/canola oil and heat
- Place the tortilla slices in a single layer in the oil and pan fry until crispy, turning once
- Remove the tortillas to a plate with paper towels and salt
- Repeat until you have enough fried tortillas to feed the people you’ll need to feed
- Wipe any remaining oil and tortilla pieces out of the pan
- Add enough oil to coat and cook the onion until soft; add the garlic and cook an additional 3 minutes, stirring frequently
- Pour in the salsa and warm up
- While the salsa warms, gently fry or poach 2 eggs per person
- Add the pulled pork (or chicken) and cook until warmed through
- Add the fried tortillas and gently turn to coat in the salsa
- Place a serving on each plate and top with the egg
- Garnish with avocado, cotija cheese, lime, cilantro, or anything your heart may desire
And there it is.. a fantastic, easy to make breakfast that will make the most of those taco left overs. Quite the delightful way to start the day, if I may say so, particularly when paired with a tequila bloody mary.
It was a Sunday morning and I felt like cooking. I opened the cabinets and this is what happened. Simply put – it was incredible.
Eggs Benedict: Chorizo & Black Bean Cakes with Black Bean, Corn, Roasted Pepper Relish, and IPA & Hot Sauce Hollandaise
- 1 can of black beans
- 1 lb of Chorizo (I get mine from Dai Due)
- 1 pepper (I used an anaheim)
- 1 ear of corn
- 5 eggs (4 for poaching, 1 for the patties)
- 3 egg yolks (for the hollandaise)
- Hot Sauce & a balanced IPA (optional for the hollandaise)
- 1 tbs lemon juice
- 10 tbs unsalted butter
- Corn meal
- Salt & Pepper
- Start by cooking the sausage until cooked through. At the same time, roast one large chili pepper over a gas burner. You can roast an ear of corn over another burner or throw it in the oven for a bit to bring out more of the sweetness
- Drain a can of Black Beans and reserve a smidgen less than 1/4 cup. Add the rest to a food processor and rough chop until chunky, but moldable. You want to retain the texture while making it soft enough to mold into a patty.
- Add the sausage to the black beans and season with salt & pepper. Add an egg to act as a binder, mix, and store in the fridge. I found that the patties are less likely to crumble when the mixture isn’t too hot.
- Once the pepper is sufficiently roasted, place in a bowl and cover with plastic wrap. Allow the pepper to sit for 10-15 minutes. The steam will make the skin easier to peel off and the pepper will cool and make it easier to handle.
- Once the pepper is cool enough to handle, remove the skin & seeds. Take the ear of corn and remove the kernels. Dice the pepper and add to the corn kernels and reserved black beans. Add: 2 tbs olive oil, 2 tbs vinegar (I used rice wine), salt, pepper, and some freshly chopped cilantro. Set aside.
- For the hollandaise sauce, I have found this recipe to be fool proof: Blender Hollandaise by Simply Recipes. The only difference is that I added a dash of hot sauce and a quick pour of a mellow pale ale instead of the cayenne. After it was done, I placed it in a glass jar next to the pans on the stove to keep the sauce warm. I created this in between the other steps as I had time..
- Now here comes the fun part.. making a good eggs benedict is a balancing act and this is the best part.
- Put a pot of water on the stove and bring to a simmer to poach eggs.
- Form the chorizo and black bean patties. I found it easier to keep my hands somewhat wet – just enough so that the meat doesn’t stick, but not so much that the patties become soggy – and form into english muffin sized cakes. Dusting them with some corn meal helps them stay intact and gives a nice crispness to the edges.
- Heat a heavy drizzle of oil in a pan and lightly fry each side until crisp.
And that’s it! Placed a poached egg on each patty, cover in hollandaise sauce, and top with the relish. I served alongside a cilantro pesto with a tasty IPA.
I don’t know about you, but I LOVE breakfast for dinner. I’m pretty sure I lived on breakfast sandwiches through most of college (well, that and Kraft macaroni and cheese). I’m also a fan of risotto. Oddly, I was craving both one night. That’s when.. lightbulb. Why not make a breakfast risotto?
In my opinion, white wine isn’t the breakfastiest of alcohols. So, What to do, what to do. BEER! I mean, beerios are totally a breakfast staple, right? Okay, okay.. Maybe not, but the malty goodness seemed to be the perfect solution.
So now I present to you Breakfast Beer Risotto. And it’s frickin’ delicious.
- 1 1/2 cups arborio rice
- 1/2 large onion, diced
- 3-4 cloves of garlic, chopped
- BEER! (I used an Independence Bootlegger Brown)
- 3-4 eggs (more if you suck at poaching, like me)
- 4 cups of chicken stock
- cheeeeeeseeeee (I used pecorino because that’s what was in my fridge)
- Start by putting the chicken stock in a pot and bringing to boil. Reduce heat and maintain a simmer. While the chicken stock is coming to a boil – prep it up! Dice the onions and finely chop the garlic.
- Slice several pieces (5-9) of bacon to form short strips and brown to desired crispiness. Remove the bacon to a plate with paper towels to remove excess fat. Reserve a few tablespoons of fat in the pan to soften the onions (about 2 minutes) and then the garlic (approximately 2 additional minutes). Add the arborio rice and toast for yet another 2 minutes or so.
- Add 2 cups of beer and stir occasionally until the liquid is fully absorbed. Then ladle enough stock into the pan to cover the rice. Maintain a simmer and stir occasionally until the stock is absorbed. Now it gets repetitive – continue to add enough stock to cover the rice, stir, wait until absorbed, repeat. After about 20 minutes or so (yes, it’s a slower and more involved cooking process) the rice should be al dente and good to go.
- Season with salt and pepper. I also added rice vinegar (it’s the only acid I had on hand) to further season. The vinegar brought another layer of flavor to the party, but use sparingly. Don’t forget the cheese! Grate enough to taste. I use a microplane because the cheese melts faster that way.
- Here comes my favorite part (multi-tasking is beautiful):
- Fill the stock pot with water for poaching eggs. Do you suck at poaching eggs like me? This is the easiest way I have found to create nearly perfectly poached eggs.
- Throw your favorite veggies in the oven. I tossed some asparagus in olive oil and seasoned with salt and pepper. Once ready, I topped with fresh lemon juice.
- Cook additional bacon!
- Turn the burner back on to warm up the yummy risotto and get ready to assemble some delicious dishes. Risotto on bottom. Poached egg on top. Add a slice of bacon and a side of veggies and top with additional cheese and freshly grated pepper.
It’s like heaven on a plate and goes best when served alongside a craft beer.
Slightly classier than beerios.. (and far tastier)