Cooking with Beer: Delicious Recipes (2024)

2 lbs mussels, debearded
1 Tbsp vegetable oil
1 leek, thinly sliced
3 garlic cloves, thinly sliced
3 medium-size tomatoes, seeded and diced
1 Tbsp fresh thyme
1 Tbsp butter
1/4 tsp red pepper flakes
2 cups low-hops amber ale or wheat beer
Juice of 1/2 lemon
1/3 cup chopped cilantro or flat-leaf parsley

1 Rinse mussels. Throw out any that are broken or open when tapped.

2 In a large saucepan, heat oil over medium heat. Add leek and garlic; cook 4 minutes. Add tomatoes, thyme, butter, red pepper flakes, and beer. Bring to a boil, add mussels, cover, and simmer until mussels have opened, about 3 to 4 minutes.

3 Using a slotted spoon, transfer mussels and vegetables to 4 serving bowls, dividing equally. Add lemon juice and salt and pepper to taste to the pan and return contents to a boil. Simmer until the liquid is reduced by half. Ladle over mussels and garnish with cilantro or parsley.

Makes 4 servings
Per serving: 350 cal, 12 g fat (3.5 g sat), 21 g carbs, 680 mg sodium, 1 g fiber, 29 g protein

2 whole garlic bulbs
2 cups whole-wheat pastry flour
1 cup all-purpose flour
2 Tbsp sugar
2 Tbsp extra-virgin olive oil
1 Tbsp baking powder
1 Tbsp chopped fresh rosemary
3/4 tsp salt
1 1/2 cups lager or pilsner

1 Preheat oven to 375°F. Remove the papery covering of the garlic and slice off the tops. Wrap heads in foil and bake for 45 minutes, or until garlic is very soft. Let cool.

2 Grease a 9-inch-by-5-inch loaf pan. In a large bowl, squeeze out the soft garlic pulp and mix with flours, sugar, olive oil, baking powder, rosemary, and salt. Add beer and stir until just combined (don't overmix). Bake for 50 to 55 minutes, or until top is golden brown and an inserted toothpick comes out clean. Let cool before unmolding and slicing.

Makes 10 servings
Per serving: 190 cal, 3.5 g fat (0 g sat), 34 g carbs, 340 mg sodium, 3 g fiber, 4 g protein

2 cups plus 1 1/2 cups low-hops lager or pilsner
3 Tbsp kosher salt
1 Tbsp sugar
4 bone-in pork chops, 1 1/2 inches thick
1 Tbsp plus 2 tsp canola or vegetable oil
2 shallots, diced
1 cup reduced-sodium chicken broth
1 Tbsp honey
2 Tbsp balsamic vinegar
1/2 tsp dried thyme
1 Tbsp grainy mustard
2 tsp cornstarch
1/2 tsp black pepper

1 In a container large enough for pork chops to lie flat, add 2 cups water, 2 cups beer, kosher salt, and sugar. Place chops in liquid and add more beer or water to cover the meat. Refrigerate for 4 to 6 hours, flipping chops once.

2 In a saucepan, heat 2 teaspoons oil over medium heat. Add shallots and cook for 2 minutes. Add remaining 1 1/2 cups beer, broth, honey, balsamic vinegar, thyme, mustard, and salt to taste. Bring to a boil, reduce heat to medium-high, and simmer for 8 minutes, or until reduced by about half. Stir in cornstarch and continue simmering for 2 minutes, or until slightly thickened. Remove from heat.

3 Remove chops from brining liquid, pat dry with paper towels, and season with black pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Cook pork chops for 4 to 5 minutes per side, or until they reach an internal temperature of 160°F. Let rest for 5 minutes and serve topped with beer-mustard sauce.

Makes 4 servings
Per serving: 520 cal, 22 g fat (6 g sat), 22 g carbs, 1,740 mg sodium, 0 g fiber, 44 g protein

2 Tbsp tamarind paste (available at Indian and Asian markets) or 1/4 cup orange juice mixed with 2 Tbsp lime juice
1/2 cup fruit-flavored beer, preferably raspberry or cherry
1 1/2 Tbsp brown sugar
1 tsp fennel seeds
1/2 tsp coriander powder
1/8 tsp cayenne powder
1/2 cup pecans, roughly chopped
4 cups arugula
3 cups baby spinach
1 red bell pepper, chopped
4 hard-boiled eggs, sliced
3 oz crumbled feta cheese

1 In a bowl, pour 1/2 cup boiling water over tamarind paste and let it sit for 30 minutes. Place tamarind paste and water mixture (or orange juice and lime juice mixture) in a blender with beer, sugar, fennel seeds, coriander, cayenne, and salt to taste. Process until smooth.

2 In a dry skillet, toast pecans for 2 minutes, stirring often.

3 In a large bowl, combine arugula, spinach, and bell pepper. Divide salad among 4 serving plates and top with egg slices, feta, and toasted pecans. Drizzle beer dressing on top.

Makes 4 servings
Per serving: 290 cal, 20 g fat (6 g sat), 16 g carbs, 410 mg sodium, 3 g fiber, 12 g protein

2 Tbsp low-fat cream cheese, room temperature
1/2 cup plus 1/4 cup sugar
1/2 cup canned pumpkin
3 large eggs, room temperature
1 cup plus 2 Tbsp whole-wheat pastry flour
1 tsp cinnamon, divided
6 oz bittersweet baking chocolate, chopped
2 Tbsp unsalted butter
1/3 cup unsweetened cocoa powder
1 cup stout beer, room temperature
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp cayenne powder (optional)
1/4 teaspoon salt

1 Preheat oven to 350°F. Lightly grease an 8-inch square baking pan. In a bowl, stir together cream cheese, 1/4 cup sugar, canned pumpkin, 1 egg, 2 tablespoons flour, and 1/2 teaspoon cinnamon; set aside.

2 Place chocolate and butter in a metal bowl and heat over a pot of simmering water, stirring until completely melted. Remove the mixture from the heat and stir in 1/2 cup sugar. Mix in 2 eggs, one at a time. Gently stir in 1 cup flour, cocoa powder, beer, vanilla extract, baking powder, cayenne, salt, and 1/2 teaspoon cinnamon.

3 Scrape half the chocolate batter into the prepared baking pan and spread evenly. Spread half the pumpkin mixture on top, then add the remaining chocolate mixture on top of that and spread evenly. Top with the remaining pumpkin mixture. Gently swirl batter with a butter knife. Bake for about 30 minutes, or until an inserted toothpick comes out clean. Let cool before slicing.

Makes 16 brownies
Per brownie: 160 cal, 8 g fat (4 g sat), 23 g carbs, 75 mg sodium, 3 g fiber, 3 g protein