Yumblr in my Tumblr

utpian:

cravingsforfood:

Beer mac and cheese.

Recipe here.

Noms to the max.

thedailywhat:

Infographic of the Day: Pop Chart Lab’s latest poster explores the very very many varieties of beer.

89 varieties + 200 representative quaffs + a dozen glassware recommendations = 6 sq. ft of beer-soaked goodness.

Embiggen/pre-order here.

[popchartlab.]

beeriety:

Use the Right Glass for your Beer

For a more in depth look at beer glasses than this quick graphic check our guide to proper glassware

via thebeerbelly

beeriety:

Guinness Chocolate Cheesecake

Happy St. Patrick’s Day! We’re celebrating with some homemade Guinness Chocolate Cheescake, follow the link for the recipe.

Irish Red Ale Mussels

I work for Saranac doing beer tasting in grocery stores and last week Wegmans (infamous for their food demos, among other things) decided to spice up my usual beer tasting. They cooked mussels in the Saranac Irish Red Ale and it was DELICIOUS. The recipe is very easy! (as a side note, must of my measurements are approximate, as I tend to go with the ‘to taste’ method with my seasoning)

Ingredients:

1/4 cup olive oil
1 lb of mussels (roughly, I cooked up about 50 mussels when I made it)
1 12oz bottle Saranac Irish Red Ale
4 tablespoons fresh parsley, chopped
2-3 small white onions, chopped
2 teaspoons oregano
4-5 cloves of garlic, minced (I’m a garlic fiend, so you can use less if you want)
2 teaspoons basil
1 teaspoon cilantro
2-3 teaspoons crushed red pepper (depending on how much spice you can handle, but I recommend more. The red pepper really makes this dish)

Progress:

-Heat the olive in a deep frying pan or wok over medium-high heat. When hot, saute the onions, garlic, and all seasonings for 5-8 minutes, or until onions are caramelized.

-Add mussel to the pan and pour the beer over the mussels. Cook covered for about 10 minutes, or until the mussels open up and start to darken slightly in color. Stir occasionally so mussels can absorb all the beer and seasoning as they cook.

-EAT!

Side notes:
-If you want some more broth, add another 1/2 beer.
-Wonderful if enjoyed over spaghetti. (A good excuse to make extra broth)
-Sprinkle some parmigiana cheese on top after cooking.
-Enjoy with an cold bottle of Saranac Irish Red Ale.

Butterbeer Cupcakes
Makes 18
.
For the cupcakes:
.
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
.
For the ganache:
.
1 11-oz. package butterscotch chips
1 cup heavy cream
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For the buttercream frosting:
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1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
.
For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
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Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
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For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
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For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

(via amybites)

And, you can serve it with this Butterbeer we posted a while back!

beeriety:

Decoding Your Drink: Beer | The Feast

The Feast offers a run-down of the recent trend of beer-themed infographics.

learn beer through infographics