Cooking with Beer
Adult Class
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Arugula Salad & IPA Vinaigrette
Serves 4-6 adults, 1 bowl per table
Serves
(4)
Serves
(6)
IPA beer
¼C
¼C+2T
olive oil
4T
6T
minced shallot
1T
1½T
honey
1T
1½T
whole grain dijon mustard
1T
1½T
orange zest
2t
1T
salt & pepper
pinch
large pinch
orange, cut into sliced segments
1
1½
cherry tomatoes, halved
10
15
cucumber, sliced
3 oz
4.5 oz
scallions (green part only), thinly sliced
1
1½
arugula
3C
4½C
Ingredients
Instructions
In a jar (with a tight fitting lid) combine IPA beer, olive oil, shallot, honey, mustard, orange zest,
salt and pepper. Place the lid on tightly and shake until dressing is fully combined. Let sit for at
least 5 minutes so flavors can marinate.
Prep all salad ingredients: segment orange, cut cherry tomatoes, slice cucumber and scallions.
Place arugula and prepped salad ingredients in a bowl and toss lightly with IPA dressing. Enjoy!
TBK TIP: Salad is best served in one large bowl and shared at each table.
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Beer Mac & Cheese
Makes 1 pound loaf pan, serves 4-6 adults
Ingredients
Makes
(1)
uncooked elbow macaroni pasta
8 oz
bacon slices, chopped
4
minced garlic
1t
unsalted butter
2T
all-purpose flour
3T
mustard powder
2t
salt
½t
pepper
½t
nutmeg
½t
whole milk
1C
amber ale
½C
cheddar cheese, grated
6 oz
mozzarella cheese, grated
4 oz
sour cream
¼C
grated parmesan cheese
2T
sliced scallions
2T
Instructions
Preheat oven to 400 degrees.
Bring a medium pot of water to boil, cook macaroni until al dente. Macaroni should be too firm to
eat right out of the pot. Drain and set aside.
In a large pot, cook chopped bacon down until crispy. Remove cooked bacon from pot and let cool
on a paper towel lined tray.
In the same pot, sauté garlic on low heat for 1 minute. Add butter and cook until melted. Add flour
and stir until flour and butter are fully incorporated, this creates a “roux” which will help thicken
the cheese sauce. Add mustard powder, salt, pepper and nutmeg and stir to combine. Slowly add
milk in small portions and stir until sauce begins to thicken and bubble between each milk addition.
Add in beer and stir until sauce is thickened.
Whisk cheddar cheese, mozzarella cheese, sour cream and ½ of the grated parmesan into the
sauce, stirring well between each cheese addition.
Once sauce is creamy and cheese is fully melted, toss cooked macaroni into sauce and mix until all
noodles are coated. Transfer macaroni to a 1 pound loaf pan and spread evenly throughout the
pan. Sprinkle the top with bacon and the remaining parmesan cheese. Bake for 12-15 minutes until
bubbly and crispy on top. Let sit for 5 minutes before savoring. Top with sliced scallions for garnish.
Enjoy!
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Chicken with Beer & Mushrooms Pan Sauce
Serves 4-6 adults, one 6oz chicken breast per person
Serves
(4)
Serves
(6)
vegetable oil
1T
1½T
chicken breasts
24 oz
36 oz
salt & pepper
pinch
large pinch
all-purpose flour
½C
¾C
shallots, thinly sliced
2
3
button mushrooms, sliced
8 oz
12 oz
lager beer
½C
¾C
soy sauce
2T
3T
whole grain mustard
1T
1½T
honey
1T
1½T
unsalted butter
2T
3T
Ingredients
Instructions
Heat a large skillet to medium heat and coat with vegetable oil.
While pan is heating up, season chicken breasts with salt and pepper, and coat in flour. Sear
chicken breasts in pan for 6-8 minutes on each side until well browned and cooked through. Once
browned, remove chicken from heat, cover and seal in foil to rest while making sauce.
To make the Beer Pan Sauce use the same pan the chicken was just in. The bottom crispy bits are
called “fond” and will help to season the sauce. Add sliced shallots to pan and cook for 2 minutes
until softened, add mushrooms and cook for another 2 minutes until softened.
Add beer to the pan and begin to pull up the brown “fond” bits from the bottom of the pan. Add soy
sauce, whole grain mustard and honey to sauce. Cook for 5-7 minutes on medium heat until sauce
begins to bubble. Lower heat and add in butter until melted.
Toss cooked chicken breasts back into pan to coat with sauce and warm back up. Enjoy!
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Chocolate Stout Cupcakes
Makes 12-18 standard cupcakes
Ingredients
Makes
(12)
Makes
(18)
all-purpose flour
1C
1½C
cocoa powder
½C
¾C
baking soda
1t
1½t
salt
pinch
large pinch
sugar
1C
1½C
unsalted butter, softened
½C
¾C
eggs
1
1½
¼C+2T
½C+1T
½C
¾C
chocolate chips
1C
1½C
heavy cream
½C
¾C
sprinkles
2t
1T
sour cream
stout beer (guinness)
Chocolate Ganache & Toppings
Instructions
Preheat oven to 375 degrees. Line cups of a standard muffin tin with paper liners.
In a bowl, sift together all dry ingredients: flour, cocoa powder, baking soda, and salt. Set aside.
In a separate bowl, cream the sugar and butter together, once fully combined add the egg(s) and
sour cream and mix until smooth.
Alternate adding in the stout and the dry ingredients to wet mixture, starting and ending with dry.
Using a standard cupcake scoop, fill prepared muffin cups with cupcake batter. Then tap the pan on
the counter a few times to remove any additional bubbles out of the batter. Bake until cupcake
centers spring back when touched, 15-20 minutes, rotating pan once if needed. Transfer to a wire
rack and let cool for 5 minutes.
While cupcakes are cooling, prepare ganache by melting together chocolate chips and heavy cream
and whisking until smooth.
Remove cupcakes from cooled pan and let cool completely on wire rack. Dip cupcakes into ganache
and decorate with sprinkles. Let cool in a freezer for 5 minutes before savoring. Enjoy!
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