Mother's Airship Ponderosa Ale & Egg Bread
As the holidays draw near, what better way to celebrate them than by enjoying great food and great beer, preferably at the same time! As most of you undoubtedly have pre-selected holiday meal main courses that rarely break genetic tradition, we opted to select a recipe this month that complements any homemade meal. This is a fantastic all-round bread, moist, finely textured, and replete with the essence of beer. The dough is easily formed into braids or dinner rolls. With three different pale ales to choose from, you're either going to have to choose between them or do some serious bakin'!
· 7-8 cups bread flour · 2 tablespoons dry yeast · 1 cup warmed Pale Ale · 1 cup warmed water · 2 tablespoons sugar · 1 cup dry powdered milk · 1/4 cup vegetable oil · 3 large eggs, room temperature · 1 tablespoon salt · 1 egg white beaten with 1 tbspn. warmed honey
In a large bowl, mix 1 cup flour and dry yeast. Pour the warm beer and water over, and whisk thoroughly. Allow to rest in a warm, draft-free spot for 15-20 minutes. Whisk in sugar, powdered milk, oil, eggs, and salt. Stir in remaining flour one cup at a time, using your hands when dough becomes heavy and stop when it pulls easily away from the sides of the bowl. Knead vigorously, adding only enough flour to prevent dough from sticking to your hands or the bowl. When dough is smooth and elastic, coat the inside of a lg. bowl with 1 tbspn. vegetable oil. Press the ball of dough into the bowl and turn it over, coating the entire surface with oil. Cover and allow to rise in a warm spot until doubled and then punch down, divide in half, and allow to rest 5 min., covered. To shape into loaves, coat an area of the counter with a few drops of oil. Pat dough into an 8 x 10-inch rectangle. Starting at the narrow end, roll firmly but gently into a cylinder. Do not stretch the dough. Pinch ends and turn them under toward the seam side. Forcefully slam the dough onto the counter, seam-side down, 2 or 3 times to seal and remove lg. air bubbles. Place loaves seam-side down in generously greased loaf pans. Cover and allow to rise until doubled. Gently and generously brush tops with glaze. Bake at 350 for 30-35 min. or until tops are golden and bottoms are browned.
Source: The Great American Beer Cookbook; Candy Schermerhorn; Brewers Publications, 1993.
Ellie's Beer-Becued Pork Ribs
Both Ellie and Murl agree with a unanimous "two paws way up" that this thick, fruity sauce based on plums, tomatoes, beer, and spices not only has genuine sinus-clearing qualities, but also beats the hell outta Kibbles and Bits or rawhide chewies. The well-balanced full flavor of this sauce complements pork so perfectly that it's hard to imagine eating ribs without it. Bone Appetite!
· 1/4 Cup butter, olive, or other vegetable oil · 1 large onion, finely chopped · 6 cloves garlic, minced and mashed with 1 teaspoon salt · 1 cup pitted plums, fresh or canned, or whole cranberry sauce · 12 ounces tomato sauce or crushed tomatoes in puree · 12 ounces Ellie's Brown Ale · 2 large or 4 small beef or chicken bouillon cubes · 1/2 cup red wine vinegar · 1 teaspoon bottled liquid smoke · 1/2 cup dark brown sugar · 1 teaspoon each ginger, cayenne, crushed coriander seed, black pepper, cumin seed, and mustard seed · 5-8 lbs. pork ribs, country-style, back or baby back · freshly ground black pepper and allspice
In a small skillet melt butter and sauté onion on medium-low until limp and translucent. Add garlic and continue to cook, stirring occasionally until onion is limp, set aside. In a blender or food processor, puree plums and tomato sauce until smooth. In a 3-quart pan heat beer to medium simmer and add bouillon cubes, stirring until dissolved. Add vinegar, liquid smoke, brown sugar, spices, sautéed onion, and plum-tomato mixture. Bring to a slow simmer and cook, stirring frequently, until very thick, 45 min. to 1 hr. Wipe ribs to remove fat and bone particles and keep whole to retain moisture. Sprinkle liberally with pepper and allspice. Let stand at room temperature 30 minutes. Heat coals very hot and set grill close to them. Quickly sear ribs. Remove, raise grill to highest position, and place lightly oiled heavy-duty foil on grill. Puncture for ventilation. Place meat on greased foil, brush liberally with sauce, close lid, and cook until through and tender from 45-75 mins.
Source: The Great American Beer Cookbook, Candy Schermerhorn, Brewers Publications.
