While most beer batters assume that any fizzy, flavorless swill will do, these onion rings were created to highlight the big-flavored, boozy brew that Stone Brewing Co. is known for.
If you think that it doesn't get any better than bacony brussels sprouts, you haven't tried beery, bacony brussels sprouts. Glazing these little guys with a bottle of Stone Pale Ale adds crisp citrus notes that bring out the horseradishy sharpness of the sprouts.
A few glugs of hop-heavy Stone Ruination IPA cut right through the richness of this cheesy, garlicky soup.
Campari's complex flavors are a sensational balance for simply sweet strawberries. A mixture of toasted oats, dark buckwheat flour, and crunchy poppy seeds form a sweet and nutty dough. The crumbly crust is filled with a soft mascarpone cream accented by a touch of Campari for a barely-blushing hue.
I recently came across a cake in Nick Malgieri's Perfect Light Desserts cookbook that used a whopping 2/3 cup of rum instead of the typical 2 to 3 tablespoons you often find in baked goods. The delicate blue Ball jar filled with homemade walnut liqueur sitting patiently in my refrigerator jumped for joy.
Spring celebrations call for bright, fresh produce prepared with a touch of flair. Whether it's for Easter brunch, baby showers, a sunny party on the patio, or a gathering to admire April's blossoming flowers, this is my kind of celebratory dish: tender and sweet carrots tossed in glaze of booze, brown sugar, and butter.
This blackberry milkshake begins with a Port Chocolate Syrup. I've used ruby port in this recipe for its smooth, fruity sweetness and its vibrant ruby hue. The combination of reduced port and blackberries tastes like a big, full-bodied, jammy red wine. The chocolate plays a supporting role, offering extra depth and richness.
The stout-based batter on these onion rings makes them much more flavorful. Throw in a little spice, some tangy mustard, a touch of honey for sweetness, and the package is complete.
The mousse is light and fluffy, but with amazing depth thanks to the malt and coffee notes in the beer teamed up with rich dark chocolate. And then the chewy, crisp-edged cookies...I had to bag them up to stop eating them.
I moved this week, and since I live in Oregon, that meant shuffling all of my worldly possessions from one location to another in cold, pouring ran. Mid-way through the scurrying, I came inside and pulled one of these hand pies from the refrigerator. I didn't even warm it up. Just inhaled the whole thing straight from the plastic wrap, and it was perfect. A bit savory, a bit sweet, and hearty enough to sustain me through the rest of the heavy lifting.
This take on Tiramisu strays pretty far from the traditional. It calls for Guinness and Irish Cream instead of coffee and Marsala, but the requisite creamy, soft layers will surely please anyone crazy for this Italian dessert.
In anticipation of St. Patrick's Day, we've deemed this week Guinness Week, and we'll be offering up luscious stout-based recipes all week long. This Guinness stew begs you to tuck in for a warm, soul-satisfying meal. A little carrot, a little potato, loads of sweet cipollini onion, and tender chunks of beef: it's a simple dish but such a good one.
Thanks to a few financially savvy winemakers, verjus is gaining a resurgence in popularity. This fresh, vibrant juice (it literally means "green juice") is made from the pressing of unripe wine grapes that must be pruned from the vines so the rest of the grapes can ripen properly. This vibrant sweet-tart juice is excellent in a vinaigrette.
These Orangecello Chocolate Cheesecake Squares are a decadent incarnation of those shiny, foil-wrapped chocolate orange balls. The liqueur offers just enough punch of orange to keep your taste buds on alert, without overwhelming the tangy cream cheese.