PRE PASSOVER BEER CHALLENGE


Beer Head Beer Glass Beer Foam Wheat Beer

I’m starting to clean the fridge in my first pre Pesach purge and needed to figure out what to do with the some of the stuff that got pushed to the back that I forgot existed since probably last Passover I discovered 4 cans of beer left over from either the the 6 pack I got to watch the Super Bowl halftime show (meh, not so great this year) or my son’s bris 33 years ago.  I realized that I need to use it up and since drinking it wasn’t something I was prepared to do at 8:30 in the morning I decided to dig out the recipes I have that use beer as an ingredient.

I find that adding beer when you cook/sauté vegetables like onions, carrots, corn, (combined with a dash or so of honey or sugar) gives a deep mellow flavor to ho hum vegetables. Beer is also great combined with cheese dishes, but don’t use too free a hand,  you only need a little to give you the kind of kick you’d get by adding lemon juice or vinegar. Surprisingly, you can also bake with beer and get terrific results. The yeast in beer is excellent addition to pancakes, breads and onion ring/tempura batters. as well as for tenderizing meat via marinades.

So, you ask, why would we want to cook with beer instead of just saving it for after Pesach? The answer is because we can, of course and it’s one less thing taking up space in the “not for Pesach” refrigerator in the garage.

Quick Note: You don’t throw away beer that’s gone flat, freeze it in ice cube trays and use it for cooking after Pesach

BEEF AND ASPARAGUS

1 1/2 pounds ground beef

3 tablespoons margarine

1/4 cup flour

2 teaspoons minced garlic

2 cups chopped onions

1/2 teaspoon dried thyme, crumbled

1 1/2 potatoes cut into bite size pieces

1 1/4 cup beef broth

1 lb. asparagus, cut into bite sized pieces

12 ounce can beer blended with 3 tablespoons flour

Salt and pepper

Melt the margarine in oven proof pan.  Add ground beef and cook for 3 minutes, stirring. Add the flour, mix to combine a d cook for 2 more minutes. Leave any grease in the pan, do not clean it.  Add onions, garlic and thyme to the pan and cook, stirring occasionally for about 3 minutes. Add potatoes and broth. Bring to a simmer, cover, and cook for about 10 minutes. Remove the lid, add the beer, mixing as you pour it in. Cook an additional 5 to 7 minutes until the mixture starts to thicken. Add the meat to the pan. Mix to combine. Cover and cook for an additional 5 minutes.  Add the asparagus and cook until the asparagus is cooked but still crisp to the bite and that potatoes are done. Season to taste with salt and pepper and serve. Serves 6.

BEER BAKED CHICKEN WINGS

1/4 cup olive oil

1/2 cup lager or light beer

1/4 cup soy sauce

1/8 cup lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ginger

1 teaspoon minced garlic

3 to 3 1/2 lbs. chicken wings

In a large re-sealable plastic bag or a large plastic container with a lid combine all ingredients except chicken. Close and shake to combine. Rinse the wings ice water and then drain them on paper towels. Add the wings and shake to coat. Refrigerate for at least 12 hours but no more than 24. Preheat oven to 350. Place the wings in a roasting pan making sure not to overlap them. Discard excess marinade. Bake for 45 minutes to 1 hour or until the wings are crispy and done.

TEX MEX BEER MARINADE

This is terrific to marinate chicken or fish

1/4 cup olive oil

1/4 cup minced garlic

1 cup onion, chopped

2 jalapeno peppers, seeds and chopped

1/4 cup chopped fresh parsley or cilantro

1/4 cup soy sauce

8 ounces beer

2 tablespoons black pepper

1/2 to 2/3 cup lime juice

In blender combine all the ingredients and process until smooth. Makes approx. 2 cups of marinade.

 

BEER BATTER FOR ONION RINGS AND/OR OTHER VEGGIES

1 1/3 cup flour

1 teaspoon salt

2 sweet onions, sliced and separated into rings or 1 lb mushrooms or 3 sliced zucchini or a combination

1/4 teaspoon pepper

1 tablespoon oil

2 egg yolks

3/4 cup beer

Breadcrumbs optional

In a bowl combine the flour, salt, pepper, oil and egg yolks. Gradually whisk in the beer. Cover and refrigerate the batter 3 to 4 hours. When you’re ready to make your veggies Dip the veggies in the batter (and then breadcrumbs if using) and then fry them, in hot oil until they are golden brown. Drain them on paper towels and then sprinkle with a little salt. Serve immediately. Serves 3 to 4

Beer Head Beer Glass Beer Foam Wheat Beer

© Eileen Goltz pre Pesach 21 beer

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