Food Loves Beer Editors

BEER BATTERED BUFFALO CAULIFLOWER BITES

There’s something undeniably addictive about Buffalo chicken wings. We think it’s the blend of texture and flavors: the crunch of the crispy skin, the buttery hot and tangy sauce, and the cool and pungent blue cheese dipping sauce that garners legions of fans. In fact, this combination is so enticing that vegetarians were determined to recreate an equally enjoyable version, and the result is this recipe we adapted from Planticize. It’s definitely a crowd-pleaser, and not just among vegetarians. A light, crisp beer batter with brown rice flour gives the coating a nice crunch, which doesn't lose its texture after the sauce is added. 

Servings: 6 to 8
Active Time: 25 minutes
Total Time: 50 minutes

Ingredients
For batter:

• 18 ounces pale ale
• 1 1/2 cups brown rice flour
• 1/2 teaspoon onion powder
• 1/4 teaspoon sea salt

For Buffalo sauce:

• 1 stick (8 tablespoons) unsalted butter
• 1/2 cup hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon garlic powder

• 2 heads cauliflower, cut into florets
• Cooking spray

For blue cheese dipping sauce:

• 8 ounces blue cheese, broken into small chunks
• 8 ounces cream cheese or Neufchatel cheese, softened
• 1 cup IPA

Directions

1. Preheat oven to 450 F.
2. In a small saucepan over medium low heat, add the butter, hot sauce, Worcestershire sauce and garlic powder. Whisk to combine once melted and then remove from heat.
3. Spray two large baking sheets with cooking spray.
4. Place the batter ingredients into a medium sized bowl and whisk lightly to combine. Add the cauliflower pieces to the batter in batches and stir to coat. Using your fingers remove each piece, allow excess batter to drip off, then place on a baking sheet. Repeat until all cauliflower is coated. 
5. Place into the oven and cook for 10 minutes, turn cauliflower pieces over, and then cook for an additional 5 minutes.
6. In a large shallow bowl, pour about 1/4 cup of the Buffalo sauce. Add a few large spoonfuls of the baked cauliflower, toss lightly to coat, and then return them to baking sheet. Repeat until all pieces have been sauced and then return to the oven and cook for ten minutes longer. When done remove from the oven and allow to cool for about 15 minutes.
7. In a medium bowl, add the blue cheese, cream cheese, and one cup of the beer. Use either a potato masher or pastry knife to lend the ingredients as much as possible, then switch to a wooden spoon and stir vigorously until smooth. Add the remaining 1/2 cup of beer a little at a time, stirring between each addition, until you reach the consistency of sour cream.

Suggested Beer Pairing: Even though these delectable bites go well with just about any beer, we like them best with bold-flavored beers like IPA, porters and stouts, as well as crisp lagers.

Food Loves Beer taste tested and recommended!

Emily Monaco

TARTE TATIN

A French classic that's simply delicious, this beautiful dessert marries golden puff pastry and caramelized apples to perfection. It will be the very happy ending to your harvest feast.

Servings: 8

Active Time: 20 minutes

Total Time: 2 1/2 hours 

Ingredients

• 1 1/4 cups all-purpose flour
  
• 1/4 teaspoon salt
  
• 1 stick butter, cold, cut into 1/2-inch cubes
  
• 1/4 cup ice water
  
• 1 tablespoon vodka
  
• 1 stick butter
  
• 1 1/2 cups sugar
  
• 1 cinnamon stick
  
• 2 teaspoons vanilla
  
• 5 Granny Smith apples
  

Directions

1. First, prepare the crust. In a large mixing bowl, combine the flour and the salt. Add the butter, and use your fingertips to mix it into the dry ingredients until it achieves a sandy texture. Slowly drizzle in the water and the vodka. Use a wooden spoon to combine with the dry ingredients. Form a ball, and place it in a plastic bag. Store in the fridge at least an hour.
   
2. Preheat the oven to 350 F.
   
3. In a tarte tatin pan, 9-inch oven-safe skillet or other skillet, heat the butter and sugar over low heat. Add the cinnamon stick and vanilla. Stir to combine. Stir occasionally, until the sugar and butter mixture starts to brown slightly.
   
4. Meanwhile, peel the apples and quarter and core them. Slice the apple quarters thinly lengthwise. Remove the cinnamon stick. Place the apple slices in spirals. As the apples cook, add more slices until all of them have been added.
   
5. Roll out the pie dough. If you’re using an oven-proof skillet or a tarte tatin pan, place the dough on top of the apples. If not, transfer the apples to a nine-inch pie dish, and then place the dough on top. 
   
6. Bake on the bottom rack of the oven for 45 minutes to an hour, until the pastry is golden and crispy, and the apples are caramelized.
   
7. Cool 20 minutes in the pan before turning it out onto a serving dish. 
   
8. Serve with crème fraiche.
   

Suggested Beer Pairings: Pair with a strong ale, a weizenbock, or an imperial IPA.

Food Loves Beer taste tested and recommended!

COOKING WITH BEER​ | RECIPES
​Food Loves Beer Editors

Food Loves Beer Editors

STUFFED PUMPKIN

Halloween may be over, but pumpkin season is still in full swing! So rather than carving another pumpkin, stuff one instead to create a stunning vegetarian entree for your Thanksgiving feast. It makes a great side dish, too.

Servings: 6-8

Active time: 30 minutes

Total Time: 2 1/2 hours

Ingredients

• 1 cup wild rice
  
• 4 cups water
  
• 1/4 teaspoon sea salt or to taste
  
• 1 medium pumpkin, 3-4 pounds
  
• 1 medium beet, washed but not peeled
  
• 3 tablespoons unsalted butter
  
• 1 medium onion, finely diced
  
• 1 teaspoon caraway seeds
  
• 12 ounces crimini mushrooms, chopped
  
• 1/2 cup golden raisins
  
• 1/2 cup raw pepitas, (hulled pumpkin seeds)
  
• 1 tablespoon dried thyme
  
• Salt and pepper
  

Directions

1. Preheat oven to 350 F.
   
2. In a 2-quart saucepan, add wild rice, water, and sea salt. Bring to a boil, then cover and reduce to medium low. Simmer for 45 minutes. Drain and place in a large glass bowl.
   
3. With a sharp paring knife, carefully remove the top of the pumpkin and reserve. Scoop out the seeds into a strainer, rinse to remove any fibers, and save for roasting. Scrape out interior of pumpkin to remove any fibers. 
4. Place the pumpkin on baking sheet. Wrap the beet loosely in aluminum foil and place on the same baking sheet as the pumpkin. Bake for 45 minutes.
   
5. In a skillet over medium-low heat, melt 2 tablespoons butter and then add onions and caraway seeds. Cook for 5 to 7 minutes until onions are just starting to soften. Raise heat to medium, add remaining 1 tablespoon of butter, melt, and add the mushrooms. 
6. Cook until the mushrooms begin to brown, stirring occasionally. Remove from heat and add to the cooked wild rice.
   
7. Remove the pumpkin and roasted beet from the oven. Peel the beet, and then cut into 1/4-inch cubes. Fold into the rice mixture. Taste and adjust seasoning.
   
8. Scoop the rice mixture into the pumpkin, place the pumpkin back on the baking sheet, and return to the oven for 30 to 45 minutes or until the pumpkin can be pierced easily with a fork.
   
9. To serve, scoop out a bit of the pumpkin along with the filling.
   

Suggested Beer Pairings:  Pair with brown ale, rye ale, or doppelbock.

Food Loves Beer taste tested and recommended!

Food Loves Beer Editors

KALE AU GRATIN

This delicious, creamy au gratin recipe uses kale instead of potatoes as its main ingredient. The addition of kale makes this side dish as nourishing as it is comforting, and a perfect choice for fall meals. 

Servings: 6

Total Time: 45 minutes

Ingredients

• 1 tablespoon olive oil
  
• 2 cloves garlic, chopped
  
• 2 pounds kale, washed and chopped
  
• 1/2 cup shallots, thinly sliced
  
• 2 tablespoons water
  
• 2 tablespoons unsalted butter
  
• 2 tablespoons flour
  
• Pinch of freshly grated nutmeg
  
• 1 1/2 cup cold milk
  
• 2 ounce, sharp white cheddar, grated
  
• 1 ounce Parmesan, grated
  

Directions

1. Preheat oven to 375 F.
2. Heat olive oil in a large nonstick skillet over medium heat, and add chopped garlic and kale. Cook for 10 minutes, stir thoroughly, cover and cook for an additional 10 minutes.
3. While kale is cooking, make the béchamel: heat a medium saucepan over medium low heat and add butter. When the butter is melted, add nutmeg and flour, stirring occasionally for 10 minutes. 
   
4. Raise heat to medium high and whisk in milk, stirring until thickened. Stir in the combined cheeses, reserving 1/2 cup for topping. 
   
5. Transfer kale to a buttered 1 1/2 quart gratin dish and pour the béchamel on top. Stir to mix and top with remaining cheese. 
   
6. Cook in oven for 20 minutes, and then finish under the broiler to brown the cheese topping.
   

Suggested Beer Pairings: Pair with pale ale, or oatmeal stout.

Food Loves Beer taste tested and recommended!

Katherine Montalto

COLLARD GREENS AND BLACK-EYED PEA SOUP

Most people think of collards as a Southern soul-food dish cooked with fatty meats like ham hocks, pork neck or fatback. Though the vegetable is a wonderful vehicle for pork fat (what isn't?), it is actually quite nutritious and tastes great when cooked in other, healthier ways like this collard greens and black-eyed pea soup.

Servings: 6

Total Time: 45 minutes 

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 large carrot, diced
• 1 stalk celery, diced
• 5 cloves garlic, (4 sliced and 1 whole), divided
• 1 sprig fresh thyme
• 1/4 teaspoon crushed red pepper, or to taste
• 4 cups chicken broth (substitute vegetable broth for a vegetarian option)
• 1 15-ounce can diced tomatoes
• 5 cups chopped collard greens (about 1 bunch), tough stems removed
• 1 15-ounce can black-eyed peas, rinsed
• 2 slices cooked bacon, finely chopped (this can be omitted for a vegetarian option)

Directions

1. Heat oil in a Dutch oven over medium heat then add onions, carrots and celery. Stir until vegetables become tender, about 5 minutes. 
   
2. Add sliced garlic, thyme and crushed red pepper. Increase the heat to high and add broth, tomatoes and their juice. 
   
3. Bring to a boil, scraping up any browned bits. Stir in collard greens and reduce heat to maintain a simmer. 
   
4. Stir occasionally until the greens are tender, about 10 minutes. Discard the thyme sprig. Stir in black-eyed peas and cover. 
   
5. Cook on low heat for 10 to 20 minutes, until black-eyed peas are heated. 
   
6. Serve with hearty brown bread.
   

Suggested Beer Pairing: Serve with an ESB, brown ale or porter.

Food Loves Beer taste tested and recommended!

Rochelle Ramos

ZUCCHINI SALAD WITH SOY DRESSING

Usually we find zucchini stewed into ratatouille, but here's another great way to use up summer squash, and it doesn't require any cooking. This beautiful salad of raw zucchini with an Asian-inspired dressing is the perfect side or light dish.

Servings: 4

Total Time: 15 minutes

Ingredients

• 1 zucchini
  
• 1/4 carrot
  
• 3 tablespoons soy sauce
  
• 2 tablespoons rice vinegar
  
• 1 teaspoon sugar
  
• 1 teaspoon sesame oil
  
• 1 teaspoon freshly grated ginger
  
• Fresh cilantro leaves
  

Directions

1. Wash zucchini thoroughly and cut off ends. Using the wide blade of a box grater, a mandolin or a sharp knife, slice zucchini in thin, even rounds.
   
2. Wash and peel carrot. Cut carrot into even-sized sticks and then chop into small cubes.
   
3. In a small bowl, whisk together soy sauce, vinegar, sugar, sesame oil and grated ginger. Stack and roll up cilantro leaves, thinly slice and add them to bowl.
   
4. Toss zucchini and carrots in a bowl with soy dressing.
   
5. Allow to stand 5 minutes before serving.
   

Suggested Beer Pairing: A crisp American Lager like Anchor California Lager.

Food Loves Beer taste tested and recommended!

Jessica Scott-Reid

SPICY GRILLED CORN ON THE COB

Great for summer, fresh corn on the cob grilled in the husk is a go-to side dish at weekend barbecues and other outdoor gatherings. It's not only delicious, it's also easy, inexpensive and sure to impress your guests. In this recipe, the spicy butter is a perfect match for sweet corn.

Servings: 4

Active Time: 20 minutes
Total Time: 40 minutes 

Ingredients

• 4 ears of corn, husk on
  
• 4 tablespoons butter
  
• 2 teaspoons crushed chili flakes
  
• 1/2 teaspoon garlic powder
  
• 1 teaspoon coriander
  
• 1 teaspoon salt
  
• 1 teaspoon black pepper
  

Directions

1. Gently peel the layers of husk to about an inch from the stem. Remove silk and re-wrap corn. Place the cobs in water, soaking them for twenty minutes. 
2. If using a gas grill, turn to medium heat, for charcoal, place the rack about 3 inches above the coals. 
   
3. While the corn soaks, melt butter in a saucepan and add the remaining ingredients. Simmer on low, stirring occasionally. 
   
4. Take corn out of water, allowing excess liquid to drain. Peel back husks again and, using a marinade brush, coat the kernels with the butter mixture. There will be leftover butter. 
   
5. Wrap the corn up once again and place on the grill. Cook on medium heat for 20 minutes, turning often. 
6. When done, kernels should be plump and tender. Peel the husk away and apply the remaining butter mixture.
   

Suggested Beer Pairing: A bold IPA like Dogfish Head 60 Minute IPA.

Food Loves Beer taste tested and recommended!

Food Loves Beer Editors

WHITE HATTER WATERMELON GAZPACHO

When the subtle flavors of watermelon and cucumber encounter white IPA, the outcome is a refreshing chilled soup that's perfect for outdoor entertaining. This simple recipe is a fresh way to enjoy a summer party staple, and your guests will love it.

Servings: 4-6

Active Time: 45 minutes

Total Time: 2 hours

Ingredients

• 4 cups seedless watermelon, small chunks
  
• 2 medium yellow tomatoes, chopped
  
• 1 cup Persian or English cucumber, peeled, and diced
  
• 1/2 cup celery, diced
  
• 1 small jalapeno, seeded and finely diced
  
• 1/4 cup parsley, chopped
  
• 8 mint leaves, finely chopped
  
• 1 shallot, minced
  
• 1 tablespoon lime juice
  
• 12 ounces White Hatter, cold
  
• Sea salt
  
• Black pepper to taste
  

Directions

1. Place one half of all ingredients, except the beer, into a blender and puree. Transfer to a large bowl or pitcher along with the other half of the ingredients. Add salt and pepper to taste, and refrigerate for at least one hour.
2. To serve, add the beer to the chilled mixture and stir gently.
3. Ladle into 4 chilled bowls and serve.

Cook's Note: This chilled soup can also be made the day before if you leave out the beer and add it just before serving.

Suggested Beer Pairing: This dish pairs well with a Belgian-style White Pale Ale like New Holland White Hatter.

Food Loves Beer taste tested and recommended!