Devil Mountain Flapjacks
We know what you thinking. No doubt wondering if beer is still the breakfast of champions. You may not see this recipe on the back of a box of Wheaties, but rest assured, it's a tasty way to put a new twist on a stack-o-pancakes. Besides, we're only talking about 2/3 cup a beer per 18 of these breakfast beauties! The addition of a wee bit of Devil Mountain Golden Ale will add a mildly tangy flavor and give your cakes a light, fluffy texture.
· 1 1/2 cup sifted flour · 1/2 tsp. salt · 1/2 tbsp. baking powder · 1/2 tbsp. sugar · 1 egg · 2/3 cup Devil Mt. Golden Ale · 3/4 cup milk · 2 tbsp. melted butter
Measure dry ingredients into a large bowl. Add egg, beer, and milk. Beat with an electric mixer at medium speed until batter is light and frothy, batter will be the consistency of cream. Blend in butter. Cook pancakes on a hot griddle, lightly greased. Makes 18 regular pancakes, 6 manly-man cakes, or 1 really big bugger.
Source: Great Cooking with Beer, Jack Erickson, Red Brick Press, Reston, VA, 1989.
Bratwurst Au Frankenmuth
Fresh lean, juicy bratwurst with the proper balance of seasonings is not easy to come by. But fear not, with some basic equipment, you can make your own! It seemed a crime to feature a brewery such as Frankenmuth which has such a strong German heritage and not include a recipe for bratwursts. So here it is! Now get yourself a grinder, some stuff to grind, a little spicy mustard, and do that Voo Doo that You Do!
· 1 1/2 pounds lean veal · 4 pounds of lean pork · 1/2 pound pork trimmings (fat) · 1 1/2 tablespoons salt · 1 1/2 tablespoons mace · 1 1/2 tablespoons nutmeg · 1 1/2 tablespoons white pepper · 2 teaspoons ground ginger · 2 cups whole milk, chilled · 1/2 cup German Pilsner · 1 egg · 15 feet of sausage casings
Grind veal and pork with trimmings very finely. Combine remaining ingredients in a separate bowl, blending thoroughly. In a bowl combine meat with other ingredients using a mixer or large spoon until thoroughly blended. To stuff sausages, prepare casings purchased from butcher. Rinse inside and out under cool water. Following directions on sausage stuffer, gently slide about four feet of casing onto end without tearing. Tie knot to close casing. If you do not own a stuffer, push casing onto a funnel with a 1-inch opening. Fill funnel with sausage mixture and use a piece of clean wooden dowel to push into sausage casing. Fill as evenly as possible. Tie off each sausage by twisting casing every 4 to 5 inches. Sausages taste best if aged 24 hours in refrigerator. To cook, simply grill, boil, or steam until cooked through. Using beer to boil or steam bratwurst gives an added fantastic taste sensation.
Source: The Great American Beer Cookbook; Candy Schermerhorn; Brewer's Publications, Boulder, CO, 1993.
Brewhouse Steak Rub
Here's a recipe that calls for any one of our featured Red Ales. Each variety lends its own special subtlety. A steak rub is a combination of herbs, spices, and other flavorful ingredients that is rubbed into the surface of meat 30 to 60 minutes prior to grilling or broiling. Equally delicious on beef, pork, or poultry, this zesty amalgam offruit, beer, herbs and spices is undoubtedly a worthy cause for donating one cup of this month's shipment.
· 1 1/2 cups canned plums, no pits · 1/2 cup extra-virgin olive oil · 1 cup Red Ale · 1/3 cup firmly packed brown sugar · 1 tablespoon liquid smoke · 2 teaspoons salt · 6 large cloves garlic, mashed · 2 teaspoons crushed hot red peppers · scant teaspoon crushed coriander seed · scant teaspoon freshly ground black pepper
Combine all ingredients in a food processor and process until very smooth (Exercise caution if combining the Red Lady Ale with Extra-Virgin Olive Oil...they have polar personalities). Allow to stand 2 hours at room temperature before preparing the meat. Refrigerate remainder.
Source: Great American Beer Cookbook, Candy Schermerhorn, Brewers Publications, Boulder, CO.
