Cooking with Maine Beer

January 19, 2017 News, Nutrition

By Mallory Martin, UMaine Extension Staff, Administrative Support Specialist (Food & Nutrition)

Maine has a rich history with alcohol and is now known for its present day local distilleries. Local craft brews can be used in recipes to create salad dressings, marinades, baking quick breads, and desserts. Below are ways to use your favorite local Maine craft beers in recipes.

Orange & Ale Vinaigrette

A food scientist takes measurements at a craft distillery.

Makes ½ cup

Ingredients:

  • 3 ounces India Pale Ale
  • 1 Tablespoon minced shallot
  • 1 teaspoon finely grated orange zest
  • 1 Tablespoon honey
  • 1 teaspoon Dijon mustard
  • 4 Tablespoons extra-virgin olive oil
  • Salt and Pepper

Directions:

In a small bowl, whisk the beer with the shallot, orange zest, honey and mustard. Add the oil in, whisking constantly. Season the vinaigrette with salt and pepper and serve.

Drunken Cabbage

Makes 6 to 8 servings

Ingredients:

  • 1 Tablespoon olive oil
  • 1 onion thinly sliced
  • 1 head red cabbage cored and sliced thin
  • 3 Tablespoons coarse mustard
  • 12 ounces beer
  • 2 Tablespoons sugar
  • Salt and pepper to taste

Directions:

In a large saucepan, cook the oil and onion over low heat for two minutes. Add remaining ingredients. Cook until cabbage is tender, about 30 minutes.

Beer Bread

Makes 8 servings

Ingredients:

  • 3 cups all-purpose flour
  • 3 Tablespoons sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • 12 ounces beer, any type
  • 2 Tablespoons olive oil

Directions:

Preheat oven to 400°F. Coat an 8-inch loaf pan with cooking spray. In a large bowl, combine flour, sugar, baking powder and baking soda. Make a well in the center. Pour in beer and olive oil and mix until just blended. Pour batter into prepared loaf pan and bake 45 minutes, until golden brown.

Slow Cooker Beer & Beef Stew

Makes 6-8 servings

Ingredients:

  • 1½ – 2 lbs. beef stew meat
  • 1 medium onion, cut into 1-inch chunks
  • 2-3 cloves of garlic, minced
  • 6 oz. can tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 lbs. carrots, peeled, cut into 1-inch chunks
  • 4-5 potatoes, cut into 1-inch chunks
  • 1 teaspoon oregano
  • 1 bay leaf
  • 16 oz. brown ale
  • 2 cups beef broth
  • ¼ cup flour
  • ¼ cup water
  • 1 cup frozen peas (optional)
  • 1 cup frozen corn (optional)

Directions:

Combine first 11 ingredients in a slow cooker. Cook on low for 10 hours or on high for 6-7 hours. About 30 minutes before serving mix the flour and the water together in a small dish and pour into slow cooker. This will thicken the stew. Next, add in your frozen peas and corn. Continue cooking, covered for 30 minutes.

Beer Marinade

Ingredients:

  • ¼ cup soy sauce
  • 3 large garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons black pepper
  • ½ cup beer

Directions:

Whisk all ingredients in a medium bowl. Pour marinade into large resealable plastic bag. Add meat, seal bag and chill 1 day.