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  • The Beer Necessities

    Life + Style
    Shortribs
    Beer can add rich, earthy 
    flavor to all kinds of food.
    Use it in place of water, wine, or
    broth in sauces and marinades,
    or as a poaching liquid. 
    SHORT RIBS
    ×

    Beer-Braised Short Ribs


    Prep: 15 minutes
    Cook: 3 hours, 20 minutes


    Ingredients:
    3 pounds beef short ribs, trimmed*
    3/4 teaspoon salt, divided
    3/4 teaspoon coarsely ground black pepper, divided
    1 tablespoon olive oil
    1 red onion, chopped
    3 celery stalks, sliced
    3 carrots, sliced
    5 garlic cloves, sliced
    2 tablespoons tomato paste
    2 (12-ounce) bottles lager beer
    2 tablespoons Worcestershire sauce
    1 (14.5-ounce) can beef broth, divided
    1 1/2 tablespoons all-purpose flour
    Hot cooked egg noodles
    Chopped fresh flat-leaf parsley


    1. Preheat oven to 350 degrees. Sprinkle ribs with 1/4 teaspoon each salt and pepper. Heat oil in a Dutch oven or cast iron casserole over medium-high heat. Add ribs to pan; cook 8 minutes or until browned on all sides. Remove ribs from pan, reserving 1 tablespoon oil in pan.

    2. Saute onion, celery, and carrots in hot oil 5 minutes. Stir in garlic and tomato paste; saute 2 minutes. Add beer, Worcestershire sauce, and 11/4 cups broth to pan, stirring to loosen particles from bottom of pan. Stir in remaining 1/2 teaspoon each salt and pepper. 

    3. Return ribs to pan, turning to coat with sauce
    mixture. Bake, covered, 3 to 3 1/2 hours or until ribs are very tender. 

    4. Transfer ribs to a serving bowl. Skim fat from pan drippings. Whisk together flour and remaining 1/2 cup broth; stir into pan drippings. Bring to a boil; boil 1 minute or until thickened. Serve ribs with hot cooked
    egg noodles; top with pan sauce, and sprinkle with parsley.

    Makes 4 servings. 

    *Have your butcher cut the ribs into 2- to 2 1/2-inch lengths so they easily fit in the pan. 
    BBQ SHRIMP
    ×

    Beer-Braised BBQ Shrimp


    Prep: 5 minutes
    Cook: 30 minutes


    Ingredients:
    1 1/2 cups butter
    1 (12-ounce) bottle lager beer
    1/2 cup Worcestershire sauce
    4 lemons, sliced
    1 sweet onion, halved and sliced
    8 garlic cloves, sliced or crushed
    6 bay leaves
    3 tablespoons seafood seasoning
    1 tablespoon fresh rosemary leaves
    5 pounds unpeeled large raw shrimp
    1/4 cup chopped fresh flat-leaf parsley
    French bread


    1. Preheat oven to 350 degrees. Melt butter in oven in a large roasting pan; stir in beer and next 7 ingredients. Add shrimp, tossing to coat in butter mixture. 

    2. Bake, stirring occasionally, 30 to 35 minutes or just until shrimp turn pink. Sprinkle with parsley, and serve immediately with French bread.

    Makes 8 to 10 servings. 
    CHOCOLATE CAKE
    ×

    Stout Chocolate Cake


    Prep: 20 minutes
    Cook: 30 minutes
    Cool: 2 hours 


    Ingredients: 
    1/2 cup butter, softened
    1 cup sugar
    1 cup firmly packed light brown sugar
    3 large eggs
    1 tablespoon vanilla extract
    2 1/4 cups cake flour
    3/4 cup cocoa powder
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt 
    1/4 teaspoon ground cinnamon
    1 (11.2- to 12-ounce) bottle dark  beer or stout
    Chocolate Ganache Frosting (recipe below)
    Cream Cheese Frosting (recipe below)
    Garnish: milk, semisweet, or dark chocolate curls

    1. Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. 

    2. Combine cake flour and next 5 ingredients; add to butter mixture alternately with beer, beginning and ending with flour mixture. Pour batter into 3 greased and floured 8-inch round cake pans. 

    3. Bake 25 to 28 minutes or until a wooden pick
    inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.  

    4. Spread Chocolate Ganache Frosting between layers and on top and sides of cake. Spread Cream Cheese Frosting on top of cake. Garnish, if desired.

    Makes 10 servings. 

    Chocolate Ganache Frosting

    Ingredients:
    1 3/4 cups heavy whipping cream
    12 ounces semisweet chocolate, chopped
    1 teaspoon vanilla extract

    Heat cream in a saucepan over medium-low heat. Remove from heat; add chocolate, stirring until smooth. Stir in vanilla. Refrigerate 2 to 3 hours or until firm. 

    Makes 2 1/2 cups. 



    Cream Cheese Frosting

    Ingredients:
    4 ounces cream cheese, softened
    4 tablespoons butter
    3 cups powdered sugar
    1 teaspoon vanilla 

    Beat cream cheese and butter until creamy. Gradually beat in powdered sugar at low speed until blended. Beat in vanilla. Beat at high speed until light and fluffy. 

    Makes 2 cups. 
    Photo: Jennifer Davick

    SHOP COOKING ESSENTIALS
  • The Beer Necessities

    Life + Style
    beer shrimp
    Beer can add rich, earthy 
    flavor to all kinds of food.
    Use it in place of water, wine, or
    broth in sauces and marinades,
    or as a poaching liquid. 
    SHORT RIBS
    ×

    Beer-Braised Short Ribs


    Prep: 15 minutes
    Cook: 3 hours, 20 minutes


    Ingredients:
    3 pounds beef short ribs, trimmed*
    3/4 teaspoon salt, divided
    3/4 teaspoon coarsely ground black pepper, divided
    1 tablespoon olive oil
    1 red onion, chopped
    3 celery stalks, sliced
    3 carrots, sliced
    5 garlic cloves, sliced
    2 tablespoons tomato paste
    2 (12-ounce) bottles lager beer
    2 tablespoons Worcestershire sauce
    1 (14.5-ounce) can beef broth, divided
    1 1/2 tablespoons all-purpose flour
    Hot cooked egg noodles
    Chopped fresh flat-leaf parsley


    1. Preheat oven to 350 degrees. Sprinkle ribs with 1/4 teaspoon each salt and pepper. Heat oil in a Dutch oven or cast iron casserole over medium-high heat. Add ribs to pan; cook 8 minutes or until browned on all sides. Remove ribs from pan, reserving 1 tablespoon oil in pan.

    2. Saute onion, celery, and carrots in hot oil 5 minutes. Stir in garlic and tomato paste; saute 2 minutes. Add beer, Worcestershire sauce, and 11/4 cups broth to pan, stirring to loosen particles from bottom of pan. Stir in remaining 1/2 teaspoon each salt and pepper. 

    3. Return ribs to pan, turning to coat with sauce
    mixture. Bake, covered, 3 to 3 1/2 hours or until ribs are very tender. 

    4. Transfer ribs to a serving bowl. Skim fat from pan drippings. Whisk together flour and remaining 1/2 cup broth; stir into pan drippings. Bring to a boil; boil 1 minute or until thickened. Serve ribs with hot cooked
    egg noodles; top with pan sauce, and sprinkle with parsley.

    Makes 4 servings. 

    *Have your butcher cut the ribs into 2- to 2 1/2-inch lengths so they easily fit in the pan. 
    BBQ SHRIMP
    ×

    Beer-Braised BBQ Shrimp


    Prep: 5 minutes
    Cook: 30 minutes


    Ingredients:
    1 1/2 cups butter
    1 (12-ounce) bottle lager beer
    1/2 cup Worcestershire sauce
    4 lemons, sliced
    1 sweet onion, halved and sliced
    8 garlic cloves, sliced or crushed
    6 bay leaves
    3 tablespoons seafood seasoning
    1 tablespoon fresh rosemary leaves
    5 pounds unpeeled large raw shrimp
    1/4 cup chopped fresh flat-leaf parsley
    French bread


    1. Preheat oven to 350 degrees. Melt butter in oven in a large roasting pan; stir in beer and next 7 ingredients. Add shrimp, tossing to coat in butter mixture. 

    2. Bake, stirring occasionally, 30 to 35 minutes or just until shrimp turn pink. Sprinkle with parsley, and serve immediately with French bread.

    Makes 8 to 10 servings. 
    CHOCOLATE CAKE
    ×

    Stout Chocolate Cake


    Prep: 20 minutes
    Cook: 30 minutes
    Cool: 2 hours 


    Ingredients: 
    1/2 cup butter, softened
    1 cup sugar
    1 cup firmly packed light brown sugar
    3 large eggs
    1 tablespoon vanilla extract
    2 1/4 cups cake flour
    3/4 cup cocoa powder
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt 
    1/4 teaspoon ground cinnamon
    1 (11.2- to 12-ounce) bottle dark  beer or stout
    Chocolate Ganache Frosting (recipe below)
    Cream Cheese Frosting (recipe below)
    Garnish: milk, semisweet, or dark chocolate curls

    1. Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. 

    2. Combine cake flour and next 5 ingredients; add to butter mixture alternately with beer, beginning and ending with flour mixture. Pour batter into 3 greased and floured 8-inch round cake pans. 

    3. Bake 25 to 28 minutes or until a wooden pick
    inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.  

    4. Spread Chocolate Ganache Frosting between layers and on top and sides of cake. Spread Cream Cheese Frosting on top of cake. Garnish, if desired.

    Makes 10 servings. 

    Chocolate Ganache Frosting

    Ingredients:
    1 3/4 cups heavy whipping cream
    12 ounces semisweet chocolate, chopped
    1 teaspoon vanilla extract

    Heat cream in a saucepan over medium-low heat. Remove from heat; add chocolate, stirring until smooth. Stir in vanilla. Refrigerate 2 to 3 hours or until firm. 

    Makes 2 1/2 cups. 



    Cream Cheese Frosting

    Ingredients:
    4 ounces cream cheese, softened
    4 tablespoons butter
    3 cups powdered sugar
    1 teaspoon vanilla 

    Beat cream cheese and butter until creamy. Gradually beat in powdered sugar at low speed until blended. Beat in vanilla. Beat at high speed until light and fluffy. 

    Makes 2 cups. 
    Photo: Jennifer Davick

    SHOP COOKING ESSENTIALS
  • The Beer Necessities

    Life + Style
    chocolate cake
    Beer can add rich, earthy 
    flavor to all kinds of food.
    Use it in place of water, wine, or
    broth in sauces and marinades,
    or as a poaching liquid. 
    SHORT RIBS
    ×

    Beer-Braised Short Ribs


    Prep: 15 minutes
    Cook: 3 hours, 20 minutes


    Ingredients:
    3 pounds beef short ribs, trimmed*
    3/4 teaspoon salt, divided
    3/4 teaspoon coarsely ground black pepper, divided
    1 tablespoon olive oil
    1 red onion, chopped
    3 celery stalks, sliced
    3 carrots, sliced
    5 garlic cloves, sliced
    2 tablespoons tomato paste
    2 (12-ounce) bottles lager beer
    2 tablespoons Worcestershire sauce
    1 (14.5-ounce) can beef broth, divided
    1 1/2 tablespoons all-purpose flour
    Hot cooked egg noodles
    Chopped fresh flat-leaf parsley


    1. Preheat oven to 350 degrees. Sprinkle ribs with 1/4 teaspoon each salt and pepper. Heat oil in a Dutch oven or cast iron casserole over medium-high heat. Add ribs to pan; cook 8 minutes or until browned on all sides. Remove ribs from pan, reserving 1 tablespoon oil in pan.

    2. Saute onion, celery, and carrots in hot oil 5 minutes. Stir in garlic and tomato paste; saute 2 minutes. Add beer, Worcestershire sauce, and 11/4 cups broth to pan, stirring to loosen particles from bottom of pan. Stir in remaining 1/2 teaspoon each salt and pepper. 

    3. Return ribs to pan, turning to coat with sauce
    mixture. Bake, covered, 3 to 3 1/2 hours or until ribs are very tender. 

    4. Transfer ribs to a serving bowl. Skim fat from pan drippings. Whisk together flour and remaining 1/2 cup broth; stir into pan drippings. Bring to a boil; boil 1 minute or until thickened. Serve ribs with hot cooked
    egg noodles; top with pan sauce, and sprinkle with parsley.

    Makes 4 servings. 

    *Have your butcher cut the ribs into 2- to 2 1/2-inch lengths so they easily fit in the pan. 
    BBQ SHRIMP
    ×

    Beer-Braised BBQ Shrimp


    Prep: 5 minutes
    Cook: 30 minutes


    Ingredients:
    1 1/2 cups butter
    1 (12-ounce) bottle lager beer
    1/2 cup Worcestershire sauce
    4 lemons, sliced
    1 sweet onion, halved and sliced
    8 garlic cloves, sliced or crushed
    6 bay leaves
    3 tablespoons seafood seasoning
    1 tablespoon fresh rosemary leaves
    5 pounds unpeeled large raw shrimp
    1/4 cup chopped fresh flat-leaf parsley
    French bread


    1. Preheat oven to 350 degrees. Melt butter in oven in a large roasting pan; stir in beer and next 7 ingredients. Add shrimp, tossing to coat in butter mixture. 

    2. Bake, stirring occasionally, 30 to 35 minutes or just until shrimp turn pink. Sprinkle with parsley, and serve immediately with French bread.

    Makes 8 to 10 servings. 
    CHOCOLATE CAKE
    ×

    Stout Chocolate Cake


    Prep: 20 minutes
    Cook: 30 minutes
    Cool: 2 hours 


    Ingredients: 
    1/2 cup butter, softened
    1 cup sugar
    1 cup firmly packed light brown sugar
    3 large eggs
    1 tablespoon vanilla extract
    2 1/4 cups cake flour
    3/4 cup cocoa powder
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt 
    1/4 teaspoon ground cinnamon
    1 (11.2- to 12-ounce) bottle dark  beer or stout
    Chocolate Ganache Frosting (recipe below)
    Cream Cheese Frosting (recipe below)
    Garnish: milk, semisweet, or dark chocolate curls

    1. Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. 

    2. Combine cake flour and next 5 ingredients; add to butter mixture alternately with beer, beginning and ending with flour mixture. Pour batter into 3 greased and floured 8-inch round cake pans. 

    3. Bake 25 to 28 minutes or until a wooden pick
    inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.  

    4. Spread Chocolate Ganache Frosting between layers and on top and sides of cake. Spread Cream Cheese Frosting on top of cake. Garnish, if desired.

    Makes 10 servings. 

    Chocolate Ganache Frosting

    Ingredients:
    1 3/4 cups heavy whipping cream
    12 ounces semisweet chocolate, chopped
    1 teaspoon vanilla extract

    Heat cream in a saucepan over medium-low heat. Remove from heat; add chocolate, stirring until smooth. Stir in vanilla. Refrigerate 2 to 3 hours or until firm. 

    Makes 2 1/2 cups. 



    Cream Cheese Frosting

    Ingredients:
    4 ounces cream cheese, softened
    4 tablespoons butter
    3 cups powdered sugar
    1 teaspoon vanilla 

    Beat cream cheese and butter until creamy. Gradually beat in powdered sugar at low speed until blended. Beat in vanilla. Beat at high speed until light and fluffy. 

    Makes 2 cups. 
    Photo: Jennifer Davick

    SHOP COOKING ESSENTIALS

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