Beer _is_ Food

Beer in Food

Recipe Index
Beer Pankakes
Beer Cake
Beer Syrup
Too Much Vegetable Stew

Beer Pancakes

dry stuff
1/4 cp oat flour
1/4 cp graham flour (a coursely ground whole wheat flour used for making graham crackers)
1/2 cp whole wheat pastry flour (1 cp total) -or-
1 cp whole wheat pastry flour
1/2 tsp baking powder (use 3/4 tsp of the non-alum kind)
1/2 tsp baking soda
1/2 tsp salt
1 heaping tbl dry malt extract
1 heaping tbl health-food store brewer's yeast optional:
1 tbl sesame seeds
wet stuff
1 cp bland, boring, light beer, easy on the hops (unless you want to eat the whole batch yourself)
1 1/2 tsp lemon juice (1 good squeeze of 1/2 a lemon)
1/2 stick butter/margarine

Set margarine in the frying pan to melt. Mix dry ingrediants in one bowl, wet in another. Add the melted butter to the wet and mix well just before stirring in dry stuff. If you want skinnier pancakes, thin batter with beer.
Serves two. You might want to make a double batch, as this leaves 1/2 a can of bad beer sitting around, and I for one don't drink before breakfast, and if I did, I wouldn't drink this stuff.
If the beer isn't flat, you can reduce the baking powder and soda. The lemon juice is just to react with the soda, so that can go away too. If you use fresh beer, the above makes very light and fluffy pancakes.
From:Marty Albini(martya%hp-sdd@hp-sde.sde.hp.com)

Click here for some syrup
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Beer Cake

Dry stuff:
2C Sugar
3C Flour
0.5C Cocoa
1t Salt
2t Baking Soda
Liquids:
0.75C Oil
4t Vinegar
1t Vanilla
0.5C Water
12oz Beer(Porter or Stout would compliment the cocoa, but even Bud works quite well)

Procedure:
Sift all dry ingredients together into a large bowl, make three wells in the dry mixture (one large and two small). Pour the oli into the large well, the vinegar into one of the small wells, and the vanilla into the other small well. Pour beer over the mixture, and add water to the mixture. Mix well. Bake for 25-30 mins at 350F. Serve with whipped cream and enjoy!

Try it, you'll like it!!
From:Todd Enders(enders@plains.nodak.edu)
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Beer Pankake Syrup

From:SnowMS_at_CNTORSSA@CCIP.PERKIN-ELMER.COM

1/2 cup light beer
1.5 cups brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter
combine,bring to a boil,serve warm. Keeps well in a sealed container in the fridge. Even non-beer lovers love this!

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Too Much Vegetable Stew
Submitted by Steven E Newton (snewton@oac.hsc.uth.tmc.edu)

I begin by choosing the biggest pot in the kitchen and into that I put a pint and a half of Washington County well water. City tap water is a fair substitute but it leaves a mysterious something to be desired. One thing I do know, don't ever use that fancy bottled water shipped over from Europe. It may be good to drink but my stew doesn't like it because it makes a suggestion in the flavor that's not quite American.
Salt the water lightly, and add one half stalk of celery. No, not half a rib. Half an entire stalk and it doesn't hurt to let a few of the celery leaves get in there.
Now, with nothing in the pot but the celery, bring the water to a boil for about two minutes, then cut'er back to simmer. This is important. I discovered it by accident one time. What we have now is a sort of celery tea. A flavorful liquid base on which to build our stew.
Next we wash, scrape, and cut up from eight to 12 carrots. Eight if they're fat carrots. 12 if they 're long and skinny. I love to scrape carrots with one of those little vegetable peelers, whatever you call them. A splendid invention.
Now cut in half one medium white onion and add to the pot the same time you put in the carrots. Don't chop the onion. Leave the two halves whole. It's too early in the game for chopped onion. Later.
Next peel two large potatoes and cut into bite-sized chunks. (Bite sized for an eater with a big mouth.) Deep-peel and cut up one large turnip. (Deep because you need to get rid of that outer layer which is bitter and may be a quarter of an inch thick.) Slice and add one green bell pepper and one red bell pepper (if you can afford it). Then two jalapenos, halved longways. Put 'em in seeds and all.
And three cloves of garlic, two smashed and one whole. Now add a can of whole kernel corn, a can of English peas, and a can of baby lima beans. And a can of chicken broth, which will distress my vegetarian friends
Beer and black pepper
You may feel the need for more liquid. Do not put in more water. Add a warm beer, slowly. Preferably a domestic. I like Shiner. Add a generous amount of black pepper.
Stir the pot, mixing everything thoroughly. Sing a song. Dance yourself around the kitchen. Put some of your favorite music on the stereo. (I don't have stereo here but I can get KIKK on the radio.)
Try not to put in any more salt, or an additional can of chicken broth. We want to taste the vegetables. But before the next step, add about 75 cents worth of dill weed, which sells for something like 12 bucks per ounce where I bought my groceries.
Crank the heat up to the top peg. Chop a big purple onion and add to the pot. When you've got a rolling boil, cut back to low heat again and cover, leaving at least a small port to give off steam and perfume the premises.
The carrots will tell you when to eat.
I serve this stew to myself with whole grain bread, and I eat until I'm no longer hungry and it doesn't make me any fatter. The reason I serve it only to myself is, I've never found anybody else who ices it. I don't know why.
The last time I made Too Much Vegetable Stew I was here with this old black Labrador dog and I offered her my leftovers and she lifted those big sad eyes and said, "Hey, I'm a carnivore, remember?"