Cooking with Ale and Lager (and Various Varieties Thereof) Part 2 — The Sweet

Last week, I wrote about incorporating beer, ale and stout into savory dishes. This week, however, I’ll be focusing entirely on the sweet.

Though I’ve been a fan of Guinness for some time, visiting the famous Dublin brewery in 2007 elevated my admiration for their craftsmanship. And while I’m not usually a big tourist trap kinda gal, I have to admit that ending the tour in Guinness’ Gravity Bar — with a view of the city and stout in hand — is a pretty incredible experience.

Which is why when I came across these beautiful Irish Beer and Whiskey Cupcakes from food blogger Erin at Lemon-Sugar.com, I knew I wanted to incorporate them in this series. These chocolate cupcakes feature a whiskey ganache and are topped with an Irish cream butter cream frosting that really is — according to Erin — the frosting on the cake. While they may seem complicated to recreate, the tips are very helpful and Erin offers her support if you have questions.

For those who enjoy mixing the savory and sweet with an extra layer of spice, try these Salted Spiced Beer Caramels from the food blog AlanaBread.com. Made with Brewdog’s beer titled There Is No Santa (available seasonally), Alana  recommends using a candy thermometer to get the proper consistency.

With beer, cream, butter, cinnamon, ginger, cloves and sugar, this recipe provides a complex layering of flavors that’s sure to delight friends and family. Caramels are the perfect treat to share any time of year; for holiday celebrations, birthday parties, or as a special thank you to a family member, friend, neighbor or teacher.

A former coworker of mine used to make caramels seasonally and share them with our office. They were such a hit, she’d get requests year ’round. Be prepared for similar requests when cooking up these caramels.

If you’re looking for something innovative to serve as an appetizer or side at a dinner party, check out the Beer Battered Apple recipe from InspiredTaste.net. Quickly and simply made, you can serve them with either salt and ketchup as a side, or with powdered sugar for dessert.

 

Calling for cinnamon, cayenne pepper, Granny Smith green apples and beer, this recipe will be the talk of your party. Joanne of Inspired Taste recommends keeping the lid to the pot handy whenever you fry anything at home and provides step-by-step instructions for frying up this treat — sweet or savory — in your own kitchen.

Finally, for the true beer connoisseur, I recommend checking out the Beer Journal from Moleskine. With a glossary of terms, beer pouring tips and sections to note your favorite brews and breweries, you can take your “tasting” to a whole new level of sophistication and organization.

 

 

Other Articles: