The Beeroness Brews Up A New Twist On Everday Recipes

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STUDIO CITY (CBSLA.com) — Change up your recipes this weekend by incorporating beer into the mix.

The Beeroness, Jackie Dodd, visited the KCAL9 studios Friday to show viewers how to cook and bake using craft beer.

Over the years, Dodd’s fascination with beer has evolved into a fixation with creating recipes that highlight and magnify the flavors that Head Brewers spend so much time developing. She focuses exclusively on craft brews, and primarily with local breweries.

She cooks with beer, not for the novelty of it, but because beer has exceptional and complex flavors that should be explored and celebrated. Dodd started The Beeroness after her search for recipes dedicated to the art of cooking with beer turned up very little.

Roasted Garlic & Parmesan Beer Cheese Dip

• 2 large heads of garlic
• 2 tbs olive oil
• 8 oz cream cheese
• 1 cup Reggiano or Parmesan cheese, plus an additional 1/4 cup for top
• 4 oz smoked Gouda or smoked mozzarella cheese
• 2/3 cup Saison du BUFF beer
• 1/2 tsp red chili sauce (such as Sriracha)
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 tsp corn starch
• 1/4 cup chopped scallions (green onions)

Preheat oven to 425.

Cut the top tip of each head garlic off, just enough to expose all of the cloves. Place each head on a separate piece of tin foil. Drizzle with olive oil and seal the foil around the garlic. Place both garlic packets on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool.

Reduce oven temp to 350.

In a food processor, add the cream cheese, 1 cup reggianno, gouda, beer, red chili sauce, salt, pepper and corn starch. Squeeze the roasted heads of garlic until the soft cloves comes out, add the roasted cloves to the food processor, taking care that none of the papery garlic skin is added to the food processor. Discard the empty garlic head. Process until well combined.

Add to a baking dish, top with the remaining 1/4 cup cheese.

Bake at 350 until melted and the top has started to turn a light golden brown. Remove from oven, top with green onions, serve warm.

Stout & Sriracha BBQ Sauce

• 1 tbs olive oil
• 4 cloves of garlic, minced
• 1/2 cup low sodium soy sauce
• 2/3 cup ketchup
• 2 tbs worcestershire sauce
• 1 1/2 tsp sriracha
• 2 tsp smoked paprika
• 1 cup Stout
• 1/3 cup brown sugar
• 1 tsp onion powder
(Yield, about 1 1/2 cups)

In a pot over medium heat, add the oil and allow to get hot but not smoking. Add the garlic and stir until you can smell it, about 30 seconds. Add the remaining ingredients and stir until combined. Allow to cook until thickened, stirring occasionally, about 15 minutes.

Store in an air tight container in the fridge.

Beer Braised Pulled Pork

Rub:

• 2 tbs kosher salt (yep, kosher salt on pork)
• 1 tbs sugar
• 1 tbs onion powder
• 1 tbs chili powder
• 1 tbs ground cummin
• 1 tbs black pepper
• 2 tsp smoked paprika
• 2 tsp dry mustard powder
• 3.5 lb Pork butt (It’s acctually the pigs shoulder, and sometimes called that. The actual butt is called Ham. I grew up on a bit of a pig farms so I know this stuff)
• 6 cloves of garlic, peeled
• 1/4 cup olive oil
• 44 fl ounces (2 bottles) Rogue’s Chipotle Ale beer

Start by mixing the the rub ingredients together in a small bowl until combined, set aside.

Take out your pork and stab 6, 2 inch deep holes fairly evenly spaced through the meat. Push a clove of garlic into each hole until no longer visible.

Rub the entire surface of the meat with the rub you just made, using it all.

In a large enamel, cast iron pot (like a Le Creuset), heat the olive oil until very hot. Sear all surfaces of the meat, even the sides, until browned. The entire process will probably take about 10-15 minutes. Then pour your delicious Rogue Chipotle ale over the meat (have a few sips, it’s really good beer), cover and reduce heat to medium low. Cook for about 2 1/2 to 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.

Once the meat is finished, remove from the pot and allow to cool. Use two forks to shred into small, stringy pieces. Return to the braising liquid and allow to simmer for about 5 minutes. Remove the meat from the pot and discard the liquid.

Saison Caramelized Pineapple Beer Shortcakes

For the Beer Shortcakes:
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar
• 1/2 cup butter
• 1 egg, beaten
• 1 cup Saison Beer(Los Abbey Carnevale recommended)

For the Saison Caramelized Pineapples:
• 4 cups fresh pineapple, chopped
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 stick butter
• 1 cup Saison beer (Los Abbey Carnevale recommended)

For the Ale Chantilly Cream:
• 1 1/3 cup heavy cream
• 2/3 cup powdered sugar
• 2 tbs Saison Beer (Los Abbey Carnevale recommended)

(6-8 servings)

Preheat oven to 425

In a food processor, add the flour, baking powder, salt and 1/2 cup sugar, pulse to combine. Add the butter and process until it resembles coarse meal. Add the beaten egg and the beer and process until just barely combined, abut 30 seconds. Don’t over process or your shortcakes will be tough.

The shortcakes will be very moist, and have more of a “drop biscuit” style than those that you roll out.

Place a sheet of parchment paper over a baking sheet. Using your hands, or two spoons, place about 1/4 cup of the dough onto the parchment paper and form into a loose ball. Dough should make between 6 and 8 shortcakes, depending on the size you want.

Bake for 12-15 minutes of until the shortcakes have turned a light golden brown and a tooth pick in the center comes out clean. Slide the parchment paper off the baking sheet and onto a flat surface and allow to cool.

Add all of the Caramelized Pineapple ingredients to a pan over high heat. Stir frequently (or continuously) until the liquid has reduced so much that the pan seems to only contain pineapples and frothy bubbles, about 10-12 minutes. Allow to cool to room temperature.

Just prior to serving, make the whiped cream.

Add all of the ingredients to a stand mixer and beat on high until soft peaks form, about 3 minutes.

To assemble, just split the shortcakes in half down the center, add the whipped cream, then the pineapples. Serve with a cold glass of Lost Abbey Carnevale.

For more from The Beeroness, visit her online.

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