I was reminded of this by a facebook friend who said he craves beer and bread. What a better way to have them, than to combine them? This recipe is from foodnetwork.com, but there are a lot of variants out there. This recipe can be made safe for allergic folks, if you sub out butter for a safe margarine.
Keep in mind that the quality and flavor of the beer will affect the flavor of the bread. We've had good success with darker beers, and I think I may have tried a stout once.
3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter or margarine
Preheat the oven to 375 degrees F.
Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.
Showing posts with label alcohol. Show all posts
Showing posts with label alcohol. Show all posts
Monday, February 22, 2010
Thursday, February 11, 2010
Vodka Sauce...minus the vodka
This is originally a Rachael Ray recipe...her 'You Won't Be Single for Long Vodka Cream Pasta'.
Sometimes I include the vodka, sometimes I leave it out...depending on if we have some in the house...but it's delish either way.
What you need:
~1 tbsp extra-virgin olive oil
~1 tbsp butter
~2 cloves garlic, minced
~2 shallots, minced (i usually just use an onion)
~1 cup vodka (optional)
~1 cup chicken stock
~1 can crushed tomatoes (32 oz.)
~salt and pepper to taste
~1 lb cooked pasta (penne is a good one)
~1/2 cup heavy cream
What you do:
~heat a large pan and add oil, butter, garlic, shallots
~sautee until shallots have softened
~add vodka
~reduce vodka by half (about 3 min.)
~add chicken stock, tomatoes
~bring to a bubble then reduce to a simmer
~season with s&p
~stir in cream and return sauce to a bubble
~remove from heat and toss with pasta
What you can do:
~i like to toss in peas or mushrooms for a change of pace sometimes
~sausage is delish, also....i used some meatballs this last time and they went along well
and of course....some nice crusty bread to slop up that sauce is a must!
ENJOY!
Sometimes I include the vodka, sometimes I leave it out...depending on if we have some in the house...but it's delish either way.
What you need:
~1 tbsp extra-virgin olive oil
~1 tbsp butter
~2 cloves garlic, minced
~2 shallots, minced (i usually just use an onion)
~1 cup vodka (optional)
~1 cup chicken stock
~1 can crushed tomatoes (32 oz.)
~salt and pepper to taste
~1 lb cooked pasta (penne is a good one)
~1/2 cup heavy cream
What you do:
~heat a large pan and add oil, butter, garlic, shallots
~sautee until shallots have softened
~add vodka
~reduce vodka by half (about 3 min.)
~add chicken stock, tomatoes
~bring to a bubble then reduce to a simmer
~season with s&p
~stir in cream and return sauce to a bubble
~remove from heat and toss with pasta
What you can do:
~i like to toss in peas or mushrooms for a change of pace sometimes
~sausage is delish, also....i used some meatballs this last time and they went along well
and of course....some nice crusty bread to slop up that sauce is a must!
ENJOY!
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