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beer pong stuff, and
more, CHECK IT OUT !
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Recipe List
| PORTER BEER BROWNIES This is a desert for true chocolate fans… hardcore at it’ s core, it’s monster rich! I find porter works best, as it already (in most cases) has chocolate and/or coffee as an ingredient(s). Pick any porter you want, but I like a low hopped English selection. Let’s proceed… • Save yourself hardship by letting all wet ingredients be at room temperature. They will integrate better. DRY: 1 Cup Floup (all-purpose) 1 Cup Sugar (granulated white) ¾ Cup Cocoa Powder (Unsweetened) Pinch of Salt ---- Lightly sift/combine 4 Tbsp Butter (unsalted) Room Temperature!!! ---- Mix in butter WET: 1 Bottle of PORTER 3 Large Eggs ---- Combine brew and eggs COMBINE WET AND DRY into a batter CHOCOLATE: 1 Semi-sweet Chocolate Chips 6oz. Dark Chocolate (chopped) 3oz. Chocolate Syrup (squirt around wildly like Jackson Pollack) INTEGRATE ALL INGREDIENTS 2 Tbsp Butter (unsalted) ----- Grease 12”x10”x2” cake pan with butter. Dimensions are rough (choose something close) Pour batter into cake pan. Preheat oven to 375 F. Bake at 375 for 25-30 Minutes Remove and rest until you can’t stand it anymore. Serve with ice cream with beer in it. |
| ICE CREAM WITH BEER IN IT I wanted to be sure to catch the readers’ eye with a catchy title, and this is what I came up with. I wish I were smarter. First off you can find a number of Stout ice cream recipes with a Google search, but I have always felt that preparation, is often as important as execution. You will get good results with any Stout/ice cream recipe you try, but what we want is great results, and this is how… << HINT: Let the beer sit open in the refrigerator for a couple of days and let it go flat!!!>> Bubbles make floats, we are making ice cream. A nice thick and rich homogenous mix is the goal. Flavors? I like coffee ice-cream and I like Stout, therefore ice cream made with a Coffee Stout should be extra good… it is!!! ½ Fresh Vanilla Bean 1 Cup Whole Milk 1 Cup Heavy Cream Bring these ingredients to a soft boil to blend the flavors, reduce the heat and let simmer in the pan for about 20 minutes or so before removing the bean. 2/3 Cup of Coffee Stout 1/3 Cup of Coffee (strength to taste) 2 Tbsp. Karo Syrup Bring these ingredients to a hard boil and reduce by a third. 4 Large Egg Yolks 1/3 Cup of Sugar ½ tsp. Vanilla Extract Beat rigorously in a mixing bowl until combined. Combine the cream mixture with the egg mixture slowly by tempering. Add a little warm to cold… mix, add a little more… mix, add a little more, till fully combined. Why? Too much of a temperature change too quickly, will in fact scramble the eggs! Place your egg and cream mixture in a saucepan over medium heat and stir in the Coffee Stout mixture. Stir slowly till the custard coats the back of a spoon… (around 5 minutes or so) Move to a bowl, put it in the fridge overnight (or at least 3 hours), the longer the better. Put in ice cream maker and churn till finished. |
