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The Cookstr Weekly: Cooking with Beer, Wine & Spirits

January 16, 2014

I think of cooking with beer, wine and spirits as a sort of cheat code, a shortcut to adding a specific layer of flavor to soups, stews, sauces and braises. Some pairings are probably in your repertoire already, like beef and red wine or bourbon and brown sugar. But others in the list below are surprising experiments that result in a kind of alchemy.
And there’s no rule that says you have to serve the dish with the same kind of spirit that’s in it! Drink Prosecco with Beer Can Chicken, or Micheladas with the tequila-laden Drunken Salsa below.
Warmest regards,
Kara Rota
Editorial Director
Cookstr

Steamers with Beer
  by Becky Selengut 

 
“Back in the day, my family would get wild clams from Asbury Park on the Jersey shore. We preferred littlenecks or cherrystones and believed the smallest clams were the most desirable (which gave us something to flight over). Here on the Pacific Coast, it’s manila and native littleneck country. If you have someone in your family who is a bivalve-a-phobe, this is the perfect gateway recipe. We used St. Pauli Girl, but any light beer will do.
…Serve the clams with bowls of melted butter, cocktail sauce, lemon wedges, and tiny cocktail forks. You can also dip the clams into the steaming brew. If you’re really fond of salt, beer, and clams, you’ll want to do what my grandfather did: use the spigot on the bottom of the steamer pot and pour yourself a mug of the infused brew. “Papa” wasn’t a drinking man, but he sure liked his salty clam brew.”  – Becky Selengut

More Wine & Spirits Recipes from Cookstr

Drunken Salsa by Dave DeWitt and Nancy Gerlach

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Beer Can Chicken by Elizabeth Karmel and Bob Blumer
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Tenderloin of Pork with Apricots and Prunes by Debra Ponzek
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Coconut Mousse with Rum-Soaked Cherries by Eric Copage
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Banana Bread by Nigella Lawson
  by Nigella Lawson

“I’ve long been tinkering about with a bottle of Baileys, seeing how it could best be called upon in the kitchen, and I think, with this, I’ve found it. An Italian friend of mine, who makes a killer tiramisu herself, was an instant convert. I was relieved; the Italians generally are conservative about their food, which goes some way to explaining the longevity of their cherished culinary traditions. But this only sounds like some sort of joke – ‘Did you hear the one about the Irishman and the Italian … ?’ – and in reality is an elegantly buff-tinted, creamy-toned variant of the punchy if comfortably clichéd original.” 

                        – Nigella Lawson
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One Comment leave one →
  1. March 7, 2014 8:55 pm

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