1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.
2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.
3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.
4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.
5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.
1 pkg. gingerbread mix
1/4 tsp. baking soda
1 1/4 c. beer
1/4 c. salad oil
1/2 c. chopped walnuts
20 oz. apple pie filling
Preheat oven to 350 degrees. Grease sides of a 9" pan. Prepare mix using beer instead of water and adding soda and oil. Stir in walnuts. Spread apple filling over bottom of pan. Pour batter over apples and bake for 30 to 40 minutes. Use whipped cream as topping.
1 lb. all-purpose flour
1/2 tsp. salt
1/2 lb. shortening
1/2 can 12 oz. beer
Pineapple, peach, fig, apricot or apple marmalade for filling
Sift flour with salt into bowl. Cut shortening into flour with pastry blender until pieces are about the size of large peas. Add beer or Coca-Cola gradually. Toss with a fork to make a stiff dough. Form into a ball and knead thoroughly until smooth on a lightly floured board.
Roll out dough 1/8 inch thick and cut into 4 or 5 inch circles (or 3 inch circles for miniature empanaditas). Spoon filling on one side of each circle. Fold over and press edges together with fork. Bake in a 375 degree oven for 20 minutes or until browned. Roll hot empanadas in sugar mixed with a little cinnamon.
Makes 6 medium pancakes
1 egg
1 cup self-raising flour
1/2 cup mild Porter / Stout
(I used Coopers Dark Ale)
1/2 cup full cream milk
Unsalted butter to cook with
To serve
Maple syrup, the real stuff
1 punnet of seasonal berries
In your mixer with the whisk attachment, add the egg, flour, beer and milk, whisk until combined. You can easily do this by hand.
Melt the butter in a heavy based frying pan over a medium heat. When the butter has melted add the batter, around 1/2 a cup at a time. Do not over crowd the pan, do 1 or 2 at a time. When small bubbles start to appear on the top of the pancakes they are ready to be turned. Cook for a further 45 seconds or until browned on the bottom and remove. Continue this process until all the pancakes are done.
Drizzle with the maple syrup and berries and serve immediately.
NOTE: Some people make their pancakes with buttermilk. This does not work in this recipe as the beer curdles the buttermilk.
For those of you who do not know what buttermilk is…
Buttermilk was originally the liquid left over form churning butter from cream. In modern times it refers to a lightly fermented milk product made from adding bacterial cultures during the processing of low fat milk. Contrary to its name, buttermilk contains no butter and is low in fat, 2% in fact. Buttermilk is slightly acidic, this reacts with the raising agents in the batter and adds to the lightness of the final product. Buttermilk is easily obtained from your local supermarket.
Submitted by: Chris Badenoch 12.03.2010
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