Hometown Focus Recipes – Hometown Focus

No, I haven’t gone off the deep end—just trying new ideas for recipes, and beer recipes popped in my mind. I have used beer in the past to boil pork or beef ribs to tenderize them, which seems to work well. There is no beer taste, and most of these recipes can substitute the beer with nonalcoholic beer or a broth.

The only one of these I think needs to stick with the recipe without a substitute is the Chocolate Guinness Cake since I’m sure the dark ale does have an effect on the taste. Of course, the Manmosa recipe will need to be followed as-is.

Truth be told, I usually do have a beer or glass of wine as I’m prepping food for a meal—makes the process more festive. These recipes are all from www.tasteofhome.com. Cheers!

Swiss Beer Bread

Recipe by: Debi Wallace

• 4 oz. Jarlsberg or Swiss cheese
• 3 c. all-purpose flour
• 3 Tbsp. sugar
• 3 tsp. baking powder
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 bottle (12 oz.) beer or nonalcoholic
beer
• 2 Tbsp. butter, melted

Preheat oven to 375 degrees. Divide cheese in half. Cut half into 1/4-inch cubes; shred remaining cheese. In a large bowl, combine next 5 ingredients. Stir beer into dry ingredients just until moistened. Fold in cubed and shredded cheese. Transfer to a greased 8×4-inch loaf pan. Drizzle with butter. Bake until a toothpick inserted in center comes out clean, 50 – 60 minutes. Cool 10 minutes before removing from pan to a wire rack. (Yield: 1 loaf/12 slices)

Touchdown Brat Sliders

Recipe by: Kirsten Shabaz

• 5 thick-sliced ​​bacon strips, chopped
• 1 lb. uncooked bratwurst links, casings
removed
• 1 large onion, finely chopped

• 2 garlic cloves, minced
• 1 package (8 oz.) cream cheese, cubed
• 1 c. dark beer or nonalcoholic beer
• 1 Tbsp. Dijon mustard
• 1/4 tsp. pepper
• 16 dinner rolls, split and toasted
• 2 c. cheddar and sour cream potato
chips, crushed

In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Cook bratwurst and onions in drippings over medium heat until meat is no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain well.

Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. reduce heat; simmer, uncovered, until thickened, 15 – 20 minutes, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops. (Yield: 16 sliders)

Slow-Cooker Cheddar Bacon Beer Dip

Recipe by: Ashley Lecker

• 18 oz. cream cheese, softened
• 1/4 c. sour cream
• 1 1/2 Tbsp. Dijon mustard
• 1 tsp. garlic powder
• 1 c. amber beer or nonalcoholic beer
• 2 c. shredded cheddar cheese
• 1 lb. bacon strips, cooked and crumbled,
divided
• 1/4 c. heavy whipping cream
• 1 green onion, thinly sliced
• Soft pretzel bites

In a greased 3-quart slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons of bacon. Cook, covered, on low, stirring occasionally, until heated through, 3 – 4 hours. In the last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with soft pretzel bites. (Yield: 4 1/2 cups)

Manmosa

Recipe by: Mike Dietiker

• 1 bottle (12 oz.) beer, chilled
• 1 c. orange juice

• 2 oz. Triple Sec

Divide beer between 2 tall glasses. Add 1/2 cup orange juice and 1 ounce Triple Sec to each glass. (Yield: 2 servings)

Beer-Cheese Velvet Soup

Recipe by: Paula Zsiray

• 3/4 c. butter cubed
• 3/4 c. all-purpose flour
• 1 bottle (12 oz.) light beer
• 4 c. chicken or vegetable stock, divided
• 2 tsp. Worcestershire sauce
• 1 tsp. ground mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp.cayenne pepper
• 4 c. shredded cheddar cheese
• Optional: Bread bowls, crumbled bacon
and shredded cheddar cheese

In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne. Bring to a boil, stirring constantly; cook and stir until thickened, 1 – 2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese. (Yield: 8 servings)

Beergarita Chicken Tacos

Recipe by: Ashley Lecker

• 1 bottle (12 oz.) Mexican beer or chicken
broth
• 1 c. nonalcoholic margarita mix
• 1 can (4 oz.) chopped green chiles,
untrained
• 2 Tbsp. lime juice
• 1 tsp. grated lime zest
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. pepper
• 1 1/2 lb. boneless skinless chicken
breast half
• 12 taco shells
• Optional toppings: Shredded pepper
jack cheese, minced fresh cilantro, thinly
sliced ​​radishes and sour cream
Combine the first 11 ingredients in a 3- or

4-quart slow cooker; top with chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165 degrees, 2-1/2 to 3 hours. Remove chicken; shred with 2 forks. Return to slow cooker; heat through. Using a slotted spoon, serve in taco shells with toppings as desired. (Yield: 6 servings)

Chocolate Guinness Cake

Recipe by: Marjorie Hennig

• 1 c. Guinness (dark beer)
• 1/2 c. butter cubed
• 2 c. sugar
• 3/4 c. baking cocoa
• 2 large eggs, room temperature, beaten
• 2/3 c. sour cream
• 3 tsp. vanilla extract
• 2 c. all-purpose flour
• 1 1/2 tsp. baking soda

Topping

• 1 package (8 oz.) cream cheese,
softened
• 1 1/2 c. confectioners’ sugar
• 1/2 c. heavy whipping cream

Preheat oven to 350 degrees. Grease a 9-inch springform pan and line the bottom with parchment; set aside.

In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.

Bake until a toothpick inserted in the center comes out clean, 45 – 50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand.

In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers. (Yield: 12 servings)

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