Sweet Potato Fries paired with 512 Brewing One

I'm a sweet potato fry addict.  While deep fried fries probably aren't the best for my waistline, this baked version is keeps those calories in check without missing out on the flavor.  I paired these with (512) Brewing's One. The one is a Belgian-style strong ale that is amber in color, with a light to medium body. Subtle malt sweetness is balanced with noticeable hop flavor, light raisin and mildly spicy, cake-like flavors, and is finished with local wildflower honey aromas. Made with 80% Organic Malted Barley, Belgian Specialty grains, Forbidden Fruit yeast, domestic hops and Good Flow local wildflower honey, this beer is deceptively high in alcohol.   The sweetness from the honey complements the sweetness of the fries, and the spices in both beer and fries are nicely balanced.  The beer is bold enough for the fries yet not over powering.  Perfect.  Misohungry's Baked Sweet Potato fries: I'd say that this recipe makes 8-10 servings, but that isn't really true.  I could eat them all in a single serving.  This recipe makes a single MisoHungry sized serving.  Ingredients:  3-4 lbs sweet potatoes, washed, and cut into fries.  Thick fries are okay.  1/2 teaspoon sea salt 1/2 teaspoon chili powder (for that link of smoke) 1 teaspoon cinnamon 1/4 teaspoon cayenne pepper (more if you like it spicy, less if you're a wimp) 1/3 cup olive oil Hardware: large cooking pans (line with foil for easier clean up) microwave safe plate large stainless steel bowl Cutting board and knife (for cutting fries) Pre-heat the oven to 425 degrees.  Microwave the raw fries for about 4-5 minutes.  They should be partially cooked, and you will most like have to do this in batches.  I microwave my fries first because sweet potatoes take incredibly long to cook.  If you are opposed to microwaving fries, I have alternative instructions below.  Once all the fries are partially cooked, put them into the large stainless steel bowl along with the spices and salt.  Toss around with your hands, tongs, or by flipping the bowl upwards like you would flip pancakes without using a spatula.  Once completely coated with spices, add the olive oil and toss again.  Once coated with olive oil and spices, place fries on a cooking pan in a single layer.  Bake at 425 degrees for approximately 25 minutes.  The outside should be slightly browned and crispy.  The inside of the fries should be soft and cooked thoroughly.  Remove from oven and serve immediately.  Non-Microwave version - Pre-heat oven to 350 degrees.  Once raw fries have been tossed with spices, salt, and olive oil, place fries on a cooking pan and bake.  Bake at this temperature for about 30-35 minutes.  Then increase the temperature to 425 degrees and bake for another 20-25 minutes.   Tips: If I'm feeling really pressed for time, I sometimes pan fry these lightly.  Older fries can also be brought back to life with five minutes in a 350 degree oven.

For your salad and pasta eating pleasure:Beer Dressing

Here's a few beer dressing ideas for ya.  This dressing can be used on regular green salads or pasta.  I'm offering you two versions here, one from Marshall Wright at EatthisLens.com and myself.   For my beer pasta, I boiled the beer in (512) Wit until the pasta is al dente, combined with a 15 oz can of drained garbanzo beans, one pint cherry tomatoes, a 7 oz can of drained and sliced black olives, and chopped scallions. Then I sprinkled with malted barley. Marshall's Beer Dressing 1/2 cup Beer 1/2 cup olive oil 1 tablespoon mustard 1/2 teaspoon vinegar Combine all ingredients in a bowl and whisk until emulsified.  My beer dressing: This is a little hoppy, but still pretty yummy. 1 cup light beer. I used (512) Wit 1 cup olive oil 1/3 cup malt extract 2 teaspoons apple cider vinegar 1 shallot, minced 6 cloves of garlic minced pinch of salt Reduce the beer for about 30 minutes in a small saucepan.  It may become fairly hoppy.  In a frying pan, sauté the shallots and garlic in olive oil just until it releases it's fragrances.  Watch out that it doesn't burn at all or else the dressing will taste bitter.  I would recommend putting the shallots in the pan first to cook for a few minutes before adding the garlic.  Combine the malt extract, salt, apple cider vinegar, shallots, and garlic in a bowl and whisk together, slowly streaming in the olive oil.  Once you have about half a cup of olive oil into the dressing, start adding the reduced beer into the mix.  Be careful as it can be very hoppy.  If you add too much of the reduced beer, you can offset the hoppiness by adding more malt extract.  If you don't want to use malt extract, agave nectar or honey will suffice.  Add more or less olive oil to taste.  Olive oil can also help mellow out some of the flavors if it is too strong.  Serve over pasta or green salads.  The dressing, made with a (512) Wit. Pasta boiled in (512) Wit, tossed with cherry tomatoes, olives, garbanzo beans, and scallions,sprinkled with malted barley.

Kicked up French Toast stuffed w/ Goat cheese and topped w/ Ice cream

The inspiration for this concoction came from Restaurant Jezebel.  Their honey - lavender goat cheese stuffed French toast - made with sweet Challah bread, served with Sri Lankan cinnamon ice cream and Vermont maple syrup was simply heaven.  I could smell the sweetness from the syrup and the cinnamon from across the restaurant.  I loved it so much I had to make a boozy version of my own.  This version has four types of alcohol: two bourbons, porter, and pecan praline liquor.  I like to go all out.  :o)  This recipe is pecan praline liquor dipped Challah bread French toast stuffed with bourbon cinnamon goat cheese topped smothered with 512 Pecan Porter chocolate sauce topped with Pecan Praline ice cream and a maple bourbon pecan.  Enjoy! Ingredients: French Toast: 6 thick slices Challah Bread (or sub Brioche) 2 eggs 1 tablespoon milk 1 teaspoon pecan praline liquor (substitute brandy or sugar if desired) butter or pan spray Goat Cheese Filling (makes enough for 2 batches of this recipe): 4 oz soft goat cheese (cheve) 1/4 teaspoon cinnamon 1/2 tablespoon bourbon 1/2 tablespoon agave nectar or honey Porter Chocolate Sauce (makes 4-5 cups of chocolate sauce): 2 cups dark bittersweet chocolate (chips, discs, or chopped) 2.5 cups Pecan Porter (substitute another porter or stout if needed) Ice cream and toppings: Pecan Praline, Buttered Pecan, or vanilla ice cream I used maple bourbon pecan.  You may substitute other candied nuts, sprinkles, or whatever else you like.  Chocolate sauce preparation: In a double broiler, melt the chocolate over low heat.  Once the chocolate is melted, slowly stream in the porter slowly and whisking in vigorously.  The chocolate might get clumpy or break.  Don't fear, just keep mixing.  For a thinner sauce, use more beer.  Keep in mind that when it comes to room temperature, the chocolate will harden up.  If the chocolate it too thick when cooled and you want thin it out, you can warm it up in a double broiler, water bath, or microwave.  Add more beer, and proceed to whisk.  For a syrupy mixture, the ratio needs to be at least half or more (much more) beer. I store mine in a canning jar on the counter.  No refrigeration needed.  The Goat Cheese Filling is very simple to make.  Just mix all the ingredients together.  Refrigerate until needed. French Toast preparation: In a bowl, beat the 2 eggs, 1 tablespoon of milk vigorously incorporating air.  Substitute brandy or sugar if desired.  The sugar will help the toast brown and caramelize quickly.  The mixture should become a pale yellow color.  In a heated pan, add butter or pan spray.  You know which one tastes better.  Quickly dip both sides of the bread into the egg mixture, then place in the pan.  Do not dip the bread slowly or leave it in the egg too long.  Challah is a soft bread that will soak like a sponge.  Cook each side of the bread at medium temperature until both sides are golden brown.  Cooking at high heat will blacken the outside while the inside still isn't cooked.  Assembling: Each serving is uses two slices of French toast (easily shareable for 2 or even 3 people).  Place one slice on a plate, and top with about 1 oz or more of goat cheese.  Spread goat cheese around so that it evenly covers the French toast.  Cover with another slice of French toast.  Spoon about 3 tablespoons (or more if you really want it) of porter chocolate sauce over the French toast.  Top with a scoop of ice cream and a maple bourbon pecan.  Enjoy! The ingredients. Mmm..... golden, brown, and delicious. Topped with the goat cheese. Stacked and ready to  be dressed. Another angle. I bought a real ice cream scoop just for this photo. And another angle. It's melty time. There can never be too many photos of beer and chocolate.

Kabocha Real Ale Mini Cakes with Brown Sugar Cream

This incredibly delicious and moist cake recipe comes from Rachel at The Friendly Kitchen. Her twitter is @ChefRachel. These cakes showed up at the 512 Brewing Beer pot luck, and they were a huge hit.  Enjoy!

Here is the recipe for the Roasted Kabocha - Real Ale Mini Cakes with Brown Sugar Cream.  It is adapted from the original which I found here: http://www.epicurious.com/recipes/food/views/Kabocha-Squash-Cake-with-Brown-Sugar-Cream-239812.

*Kabocha - Real Ale Mini Cakes with Brown Sugar Cream
*makes twelve cakes*


*Brown sugar cream:*

  * 1/2 teaspoon agar agar
  * 2 cups heavy whipping cream
  * 1/3 cup light brown sugar
  * 2 Tbs. agave nectar
  * 3 large egg whites, lightly beaten and placed in a medium sized,
    heat safe bowl
  * 1/2 tsp. vanilla extract


*Cakes:*

  * 3 lbs. kabocha squash, sliced in half lengthwise and seeded
  * 1/4 cup coconut milk, or more as needed
  * 1 vanilla bean, split lengthwise and seeds removed (reserve pod
    for another use), or 1 tsp. vanilla extract
  * Nonstick vegetable oil spray
  * 1 1/3 cup light brown sugar
  * 3/4 cup mild-flavored olive oil
  * 1/2 cup Real Ale Brewhouse Brown Ale
  * 2 large eggs
  * 1 cup all purpose flour
  * 1/3 cup oat flour
  * 1 1/2 teaspoon ground cinnamon
  * 1/2 teaspoon baking soda
  * 1/4 teaspoon Himalayan salt, or 1/2 tsp. sea salt


*For brown sugar cream:*

Stir agar agar, cream, and sugar in medium saucepan over medium heat until sugar dissolves. Temper warm cream mixture into the egg whites and then add the mixture back to the saucepan over medium low heat.  Whisk until mixture thickens, about 12 minutes (do not boil).  Strain into clean bowl. Cover and chill until cold. This can be made ahead and chilled overnight.  When the cream has set, transfer it to a stand mixer and whip to stiff peaks.  Place cream in a piping bag fitted with a large star tip and set aside.

*For cakes:*
Lightly spray the flesh of the kabocha squash with non-stick spray and place them face down on a Silpat or parchment lined baking sheet.  Roast the squash in a 425 degree oven for about 30 minutes or until it is soft.  Allow it to cool to room temperature.  Scoop out the flesh and puree it in the food processor.  Add coconut milk as needed to create a smooth puree.

Turn the heat in the oven down to 375°F. Spray 12-3/4 cup ramekins with nonstick spray. Place 1 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, vanilla seeds, oil, beer, and egg to puree and whisk together. Sift flour, cinnamon, baking soda, and salt over the wet ingredients and stir until smooth. Divide batter among prepared ramekins.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in ramekins. When cakes are cool, remove them from the ramekins and pipe brown sugar cream on top.

Cecila Nasti's Beeramisu and (512) Brewing's Nate Seale's Beer Tiramisu

Here's a recipe from Cecilia Nasti and one from Nate Seale.  Cecilia brought an utterly addictive Beeramisu make with Great Divide Yeti.  One thing I have to say about Cecilia is that anytime people hear her name, they ask me, "You know THE Cecilia Nasti?"  Nate Seale is (512) Brewing's very talented brewer.  Below is his recipe for Beer Tiramisu.  :o)  Enjoy!

Beeramisu by Cecilia Nasti (Adapted from a Tiramisu recipe by America’s Test Kitchen)

Ingredients

• 1 1/4 cups strong black coffee, room temperature 
• 1 1/2 cups great Divide Brewing Company’s Chocolate Oak Aged Yeti Beer
• 1 1/2 tablespoons instant espresso powder  
• 6 large egg yolks  
• 2/3 cup raw turbinado sugar
• 1/4 teaspoon table salt  
• 1 1/2 pounds mascarpone cheese   (do not let it warm to room temperature or it could “break”)
• 3/4 cup heavy cream (cold) 
• 14 ounces ladyfingers (42 to 60, depending on size-hard ones) 
• Cocoa, preferably Dutch-processed 
• Semisweet or bittersweet chocolate , grated  (may use chocolate chips)
• Heath toffee bits

Directions

1. Stir coffee, espresso, and 1 1/4 cup Yeti beer in wide bowl or baking dish until espresso dissolves; set aside.

2. Beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, scraping down bowl with rubber spatula once or twice. Add another 1/4 cup Yeti beer and beat at medium speed until just combined; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, scraping down bowl once or twice. It will look smooth and glossy.  Set aside.

3. In another bowl, beat cream, beginning at medium speed for about a minute and then at high speed until cream holds stiff peaks. Once done, using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

4. Working one at a time, quickly dip and remove ladyfingers into the coffee beer mixture (just a fraction of a second will do it), then create a single layer on the bottom of a 13 by 9-inch glass or ceramic baking dish.

5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place cocoa in fine-mesh strainer and dust cocoa over mascarpone.

6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with more cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate or chips and toffee bits; cut into pieces and serve chilled.

Nate Seale's Beer Tiramisu

This Beer tiramisu recipes comes from none other than great brewer at (512) Brewery, Nate Seale.  I've taken some liberties in formatting the recipe, and I added Irish Cream.

Beer Tiramisu

Ingredients:

1 package ladyfingers (get the crunchy packaged kind)

5 oz mascarpone (small tub)

1/2 cup powdered sugar

1/4 cup Irish cream (or heavy whipping cream)

1 cup Pecan Porter or other dark beer

Pecan Porter chocolate sauce or store brand chocolate sauce

cinnamon

cocoa powder

orange zest

Serving vessel:

A large wine glass or goblet

-Whip the mascarpone together in a food processor with the powdered sugar, then drizzle in some Irish cream until it’s thick but easily spoonable. You could add some vanilla or something at this point too if you want.

-Break a couple of the ladyfingers in half and dip them in the espresso or beer. Try not to get them super soaked or they’ll leak inside the glass. Then place them in the bottom of the glass.

-Drizzle some chocolate syrup over the ladyfingers. If you get a little crazy and get some on the inside walls of the glass, that looks cool too.

-Spoon some of the mascarpone cream over the stuff in the glass and kind of level it out. It may work better to sort of tap the glass on the counter to make it settle rather than using a spoon.

-Sprinkle some ground cinnamon over the mascarpone. Be careful, it can look kind of crappy if it smears on the glass.

Ideally, this should about half fill the glass. Repeat the whole process to make a second layer, then grate some orange zest over the top. And voila!

Beer Themed Food Bloggers Pot Luck at (512) Brewing

The Austin Food Bloggers never fail to amaze me with what they can do.  The October Pot Luck theme was food made with beer.  Yes, I was in heaven.  :o)  These photos need just a few words.  Some recipes coming soon. I'll also add links to other blog posts about the pot luck as they go up.
Foodie is the New Forty
Lisa is Cooking
Relish Austin

Michelle Cheng (Foodie is the new Forty) Shrimp Risotto.

Caramels from Lisa is Cooking.

Beeramisu made by Cecila Nasti from Food Gardener using Great Divide Yeti

Incredibly moist Real Ale cake made by Rachel from the Friendly Kitchen.

Braised fruit and onion with a gorgonzola sauce by Alisha from Kula Catering.

Delicous Oktoberfest pizza and sausage from Kristi Willis from Austin Farm to Table

Amazing chicken stew and biscuits from Lisa is Cooking.

Ichiban beer battered tempura avocado with Sirrachi aioli by Peter Tsia from Tasting Buds Blog. 

DogFishHead Punkin Ale Ice cream made by Stephanie the Cosmic Cowgirl

Drunken German Chocolate Cupcakes

 I had been thinking about creating a line of recipes using 512 beers, and this was one of the first creations.  A big thanks to Kevin at 512 Brewery for the booze.  I call these cupcakes drunken because they contain 4 different types of alcohol: beer, Irish cream, pecan liquor, and bourbon.  This cupcake recipe went through Plan A to Plan G.  I literally went through an entire 5 lbs of flour in one weekend.  The only thing that didn't change was the cake and the maple bourbon pecan.  The final cupcake is as follows: 512 Cask Pecan Porter Cake filled with coconut, almonds, and Irish Cream topped with chocolate pecan praline liquor butter cream and a maple bourbon pecan.  Here are pictures of various phases of the process.  

I'm still haven't released the recipe yet, and I'm not sure that I will, just yet. Maybe.  

	Final Product