SC - Recipe Request
Ingus Moen
ingus_moen at hotmail.com
Mon Mar 1 10:59:28 PST 1999
All, a brewing friend of mine has moved into a wonderful new manor. He
has
several crates of beer that need to be used soon. As a housewarming
gift, I'm
putting together recipes that include beer as an ingredient. I have
several
bread and soup recipes, but am interested any recipes anyone would like
to
share. If the recipe is period, I'd appreciate the reference,
otherwise, let me
know where it came from so I can correctly credit the source(s). Thanks
in
advance.
Coming from a Household (and a mundane family, for that matter) who just
don't feel it's a celebration until alcohol is present in some form, one
can go the obvious route and use the beer for boiling. Beer-boiled
shrimp adds a wonderful flavor to the served-cold appetizer. Boil a
potroast in beer with bay leaves forEVER and out comes a wonderful,
tender piece of meat that you can make a great gravy for to serve with
mashed potatoes, made with (yup, you guessed it) half milk and half
beer.
There's always beer-cheese soup or this one, a recipe my Gramma gave me
when I went off to college (how'd she know there'd be beer there?)
Beer soup
3c Beer (2 cans)
6T sugar
1c milk
1/2in cinnamon stick (or 1/8tsp ground)
2 eggs
1/3c sour cream
1/8tsp grated nutmeg
Put beer and sugar in saucepan; heat.
Put milk and cinnamon in another saucepan; heat but do not boil.
Put eggs, sour cream and nutmeg in mixing bowl; whisk. Add hot beer,
whisking rapidly. Remove cinnamon stick; beat in milk. Pour soup into
saucepan; heat thoroughly, stirring constantly. DO NOT BOIL--IT MAY
CURDLE! If you manage to curdle it anyway, strain it.(Gramma wrote it
like that, so I'm typing it like that)
Serves 4-6
And of course you can always substitute beer for water in anyu batter
you're making for meats to give it a little extra oomph.
Regards,
Ingus (who never seems to have beer around for long...)
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