Recipe: Beeramisu

April 30, 2006 at 9:58 pm (Recipes)

From 101 Cookbooks

This sounds really really strange, but I could see it with a good dark beer. Or Guiness if I can't find a good dark beer.


Heidi notes: I made a few minor tweaks to Paul's version. I did individual servings instead of a big family-style version and I used Italian-style ladyfingers called savoiardi, they are harder and don't go to mush when you dunk them in the coffee bath. Look for them at Italian markets. A.G. Ferrari here in San Francisco carries them.

1 pound mascarpone cheese

1 cup confectioner's sugar

2 eggs beaten (hs note: leave these out if you are worried about eating raw eggs, it's still tasty)

1 tablespoon vanilla

3/4 cup heavy cream, whipped

48 ladyfinger cookies (hs note: I used less, one 7 ounce package)

6 ounces (3/4 cup) Porter beer

1/2 cup brewed coffee, the stronger the better

1/2 cup cocoa

In a large bowl mix together the mascarpone, sugar, beaten eggs and vanilla. Fold in the whipped cream. Set this mixture aside. In a shallow dish stir together the Porter beer and the brewed coffee, Dip the ladyfingers cookies into the coffee mixture (hs note: if you are using regular non-Italian ladyfingers make it a quick dunk). Don't let the ladyfingers get soggy. Arrange them in a single layer in a glass casserole dish (hs note: 8×8 is prob. fine). Spread 1/2-inch layer of mascarpone mixture on top of the ladyfingers. Sprinkle with 1/4 cup cocoa. Repeat this for the second layer. Cover and chill in the refrigerator for at least two hours before serving.

Serves 12


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Serra’s Beer Cheese Soup

November 29, 2005 at 7:47 pm (Recipes)

After getting all mouthy and shit about this recipe being on a friend's website the first time this recipe ran here, I discovered that apparently I fergot to give it to her, so it's not there. UPDATE: It's there now. Here it is, best as I can estimate my amounts. It's not for either the faint of heart or vegan campers; lacto-ovo vegetarians may substitute olive oil to saute the veggies in and add whatever floats your boat instead of the meat.

1 lb bacon (maple and apple flavors aren't good–get a nice meaty one)
1 onion, minced fine
2 ribs celery, chopped fine
2 cloves garlic, minced
1 carrot, chopped fine
1qt. chicken stock (use low-salt; can use low-fat for all the good it'll do ya)
3 lbs white potatoes (Yukon gold would be delicious here too), diced large
2-3 c. milk
Freshly ground black pepper to taste
1 lb Velveeta cheese, cubed
8 oz cheddar cheese
12 oz beer
1/2 bunch fresh parsley
1/2 stick unsalted butter
Salt, if you really think it needs it–often this soup doesn't

Chop bacon (scissors work especially well), place in bottom of 6 qt. stock pot. Fry until golden brown and fat is rendered. Add onion, celery and garlic. Saute vegies until onions are translucent. Add potatoes, then add broth just until the potatoes are covered. Bring to boil and cook until potatoes are just barely done–usually takes about 7-10 mins.
Turn heat to simmer and add milk until the soup is a little thicker than you like it. Grind in a good portion of black pepper, then heat until milk is hot but not boiling. Stir in Velveeta and cheddar cheeses. You can also add whatever other cheese you like or have on hand here also–the more the merrier. Stir and watch closely until cheeses are melted. Add beer, allow to come back to simmering, then add butter 1 Tbsp at a time, stirring in very well. Toss in fresh parsley. Taste–it's not likely you'll need salt but wait until here at the end to add it! Cheese and bacon tend to be high in salt and you may not need or want more.
Chow down!

Note: This soup's a great way to clean the fridge–if you think it might be good in here, it probably will be. My all-time favorite version of this soup was made with Guinness Extra Stout and bratwurst added to the mix!

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Peep Pie

October 31, 2005 at 10:03 am (Recipes)

"Ask Your Psychic Fiend" answers are coming. Meanwhile, I saw this and thought of someone.

Yeah, MooCow, this is for you.

Peep Pie

This pie requires one cookie crumb- or graham cracker crust.

1 cookie crumb pie crust
1 four-serving box gelatin (coordinate color with the color of peeps used)
1 cup boiling water
1 cup whole milk (or half-and-half/light cream)
3 cups cold, but thawed non-dairy whipped topping
2 tablespoons Curaco (sp?) or similar blue liqueur if blue peeps; a berry
liqueur if pink peeps, etc
15 (1 package of 3 boxes) Peeps
1 cup fresh blueberries or strawberries, etc for Garnish

Freeze crust while you prepare the pie filling. Pour one cup boiling water over gelatin in heat proof bowl. Stir to dissolve gelatin. Add 1 cup cold milk and liqueur. Blend well and refrigerate until gelatin has thickened, but not set firm. Fold in thawed topping to chilled gelatin mixture. Mix completely so that no streaks remain, but avoid overworking. Spoon filling into frozen crust. Snip apart each family of Peeps. Arnge in concentric circles atop pie filling. Use fresh blueberries to fill in gaps between Peeps. Refrigerate for at least three hours. Peeps refrigerated for longer
than 36 hours will begin to "weep" and ooze melted sugar. With the blue or lavender Peeps, this is a particularly disgusting sight. Serve with Blue Genie cocktail or blue Kool-aid.

From "recipedreamz" Yahoogroups list–I don't know where the poster got it.

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Gimme the Frying Pan and No One Gets Hurt

July 2, 2005 at 8:56 am (Daily Dookie, Recipes, The Enlightening Ones)

Last night I did what I've been threatening to–I made DAMNED sure I could eat last night's supper. I made sure of this by making it myself. I made Chow Mein Casserole, an old recipe of my mother's, mesclun mix salad with generous goodies for topping, and we had ice cream sammiches for dessert.

It worked, and stuffed faces were worn by all. It's a good thing I doubled the recipe, because there's only about 2 cups left over. I'd planned to have several servings left so that the next boiled to mush meal wouldn't mean I go back to living on Honeycomb cereal and cheese and crackers, but that was not to be. By lunchtime today, all will be resting in the tums of one or another member of the household.

To forestall the "Where's the recipe?" demands, here it is:

Chow Mein Noodle Casserole

1 lb ground beef (the leaner the better)
1 small onion
1/2 tsp garlic powder
Pepper to taste
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 Tbsp. good soy sauce (I prefer Kikkoman)
1/2 c. Minute Rice
1 can or small bag of Chow Mein Noodles

Brown ground beef, onion, garlic powder and pepper; drain fat from beef. Add soups, soy sauce and Minute Rice and stir thoroughly. Turn into 2 qt. casserole dish, top generously with noodles. Bake at 350 degrees for 30-45 minutes, until sauce is bubbly and noodles are browned.

Serve, stuff face.

For the foodies among you, there's loads of extras you can toss into this puppy and really have fun with it. Last night I happened to have access to some Baby Bellos (Crimini mushrooms, for the selective among you) so I chopped up 1/4 lb into small pieces and tossed them in while browning the meat. You could also augment this yummy comfort food with a little celery, some diced carrot, a touch of minced water chestnut…just don't overdo the vegies if you add them. Use your additions as accents, not major components.

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No More Canned Tea

June 2, 2005 at 8:16 pm (Recipes)

I've always loved peach tea, ever since Snapple became famous and I became a whore for a convenience store. I think I've tried nearly every bottled or canned iced tea on the market at that time and many more that have come out since I split from my Golden pimp (complete chain name withheld for Express legal reasons). Finally, a couple days ago, my freedom from the pre-packed goodness was at hand.

Someone very nice posted a recipe for Peach Tea to a discussion list. Here's my version, played with a bit:

Peach Iced Tea

4 tea bags (Red Rose tea rocks for this!)
2 cups water
1/4 c. sugar
3 (12 oz) cans Peach Nectar, chilled.

Boil water, pour into heatsafe bowl or pitcher, place tea bags in water and steep 5 minutes. Mix in sugar (may alter to taste) while the tea is hot. Alternately make a simple syrup of equal parts sugar and water by volume and add 1/4 c. simple syrup. Place brewed tea in heat-safe pitcher and add Peach Nectar. Serve in tall glasses over lots of ice and SLURPPPPP!

I'm sitting here sipping a frosty glassful as I type, contemplating things to do to this very basic recipe. I could use white tea (green tea for those devoted to it; I never did like it much, especially not after the Green Tea ice cream I ran into during a social occasion where I had to play nice)…replace the black tea with Oolong…herbal peach teabags…and…

OH SHIT! I fergot the peach garnish! I'll settle for canned for now and await the harvest for truly good peaches.

Wonder if making my own nectar would work…

Note: Yes, I do indeed think like this sometimes. I get my best food and my best soap that way.

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