• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Carla Burke
  • Nancy Reading
  • John F Dean
  • r ransom
  • Jay Angler
  • Timothy Norton
stewards:
  • paul wheaton
  • Tereza Okava
  • Nicole Alderman
master gardeners:
  • M Ljin
  • Christopher Weeks
gardeners:
  • Jeremy VanGelder
  • thomas rubino
  • Megan Palmer

Do you cook with beer or wine?

 
steward
Posts: 18899
Location: USDA Zone 8a
4781
dog hunting food preservation cooking bee greening the desert
  • Likes 9
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Do you cook with beer and wine?

I like cooking with beer or wine.  Nowadays, I never have any as I do most of my shopping online.

Why do you cook with beer or wine?

Lets talk about what food are better cooked with beer or wine

Here is an article from Allrecipes about how to cook with beer:

Cooking with beer adds a deep, earthy flavor to savory dishes such as chili, soup, and stew; and a nutty, caramelized flavor to baked goods. It's great for just about every cooking technique, too: baking, braising, deglazing, battering, sauces, marinating, and simmering.



https://www.allrecipes.com/article/how-to-cook-with-beer/

Here are some related threads that might be of interest:

https://permies.com/t/174630/Basic-Kitchen-Chemistry

https://permies.com/t/189777/Rice-beer

https://permies.com/t/26290/Minute-Wine-Recipe

https://permies.com/t/2575/venison-recipes

https://permies.com/t/6181/permaculture/Homemade-Wine-Leftovers

https://permies.com/t/68024/favorite-adult-beverage

 
master gardener
Posts: 6404
Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods
3848
8
forest garden trees books chicken food preservation cooking fiber arts seed woodworking homestead ungarbage
  • Likes 8
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Off the top of my head, the things I do regularly: Some red wine goes into marinara and similar. Fondue gets white wine or beer. We use a lager when making frijoles. I sometimes use wine as a braising liquid.

And I've also done things like make ice cream or sorbet that included one or the other and also poached pears in wine, but none of that is normal for us.
 
Posts: 87
Location: Central GA
28
homestead
  • Likes 9
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I definitely do. I think it adds an extra depth of flavor. People complain that they can never get their home cooked food to taste as good as the food they order at a restaurant. I think not cooking with wine is one of the reasons.

Wine goes into pretty much any meat dish cooked in a pan for me. If I'm browning meat and need to deglaze the pan, I will almost always use wine to do so.

I don't use beer very often. The only time I can think that I'll do that is occasionally when I'm braising a large cut.

About a year ago I started buying cheaper box wine specifically for cooking. It lasts wayyyyy longer in the fridge than anything in a bottle and is usually cheaper too. It usually has a convenient little dispenser too.
 
gardener
Posts: 677
Location: Wabash, Indiana, Zone 6a
328
hugelkultur monies forest garden foraging trees books food preservation bike bee writing rocket stoves
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Beer cheese, right!

j

What would a nice  soft pretzel be without a cup of silky smooth beer cheese?
 
master steward
Posts: 8569
Location: southern Illinois, USA
3458
goat cat dog chicken composting toilet food preservation pig solar wood heat homestead composting
  • Likes 7
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Yes!  I keep an ample supply of wine …..maybe 60 bottles….maybe more. ….    Marsala, Chianti, Chardonnay, Sherry, Rhine, Port.  It is all for cooking.   My wife uses it for canning fruit. I use it in stew, spaghetti, chicken dishes, etc.    You know, if you add enough wine,  even the worse cooked meals can start to taste pretty good.

 
Chard Irking
Posts: 87
Location: Central GA
28
homestead
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I second John's point - guests compliment your wine-fortified food much more if you also give them wine prior to consuming said food!
 
author & pollinator
Posts: 1576
Location: Blue Ridge Mountains
563
food preservation cooking medical herbs writing homestead
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Anne Miller wrote:Do you cook with beer and wine?

I like cooking with beer or wine.  Nowadays, I never have any as I do most of my shopping online.

Why do you cook with beer or wine?

Lets talk about what food are better cooked with beer or wine

Here is an article from Allrecipes about how to cook with beer:

Cooking with beer adds a deep, earthy flavor to savory dishes such as chili, soup, and stew; and a nutty, caramelized flavor to baked goods. It's great for just about every cooking technique, too: baking, braising, deglazing, battering, sauces, marinating, and simmering.



https://www.allrecipes.com/article/how-to-cook-with-beer/

Here are some related threads that might be of interest:

https://permies.com/t/174630/Basic-Kitchen-Chemistry

https://permies.com/t/189777/Rice-beer

https://permies.com/t/26290/Minute-Wine-Recipe

https://permies.com/t/2575/venison-recipes

https://permies.com/t/6181/permaculture/Homemade-Wine-Leftovers

https://permies.com/t/68024/favorite-adult-beverage



Yes, and with liquors, too.  I use them to enhance flavors or to balance acidity/sweetness.
 
Steward of piddlers
Posts: 7764
Location: Upstate New York, Zone 5b, 43 inch Avg. Rainfall
4389
monies home care dog fungi trees chicken food preservation cooking building composting homestead
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I do not use wine or beer often, but I do use it sometimes.

The main one that I would use beer in probably would be for beef stew. It adds something additional to the mainly savory symphony of flavor.

Wine might pop up here or there to deglaze a pan but that is even less usage than beer.
 
pollinator
Posts: 353
Location: 6a Alpine Southwest USA
180
cat hunting cooking building woodworking
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Pork ribs get cooked in the slow cooker with the spices, some sweetener (honey, brown sugar, molasses, etc.) and a bottle of beer!
When done, toss them on the grill to lightly char the outside.

White wine goes in every stir-fry. No exceptions.
 
pollinator
Posts: 5751
Location: Canadian Prairies - Zone 3b
1646
  • Likes 13
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Yes, I cook with beer or wine. It typically goes into the chef rather than the food.
 
pollinator
Posts: 2200
Location: Big Island, Hawaii (2300' elevation, 60" avg. annual rainfall, temp range 55-80 degrees F)
1122
forest garden rabbit tiny house books solar woodworking
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Beer is a definite in pancake batter.

Red wine in beef recipes, such as stew and gravy. And it’s a must in spaghetti sauce.
 
pollinator
Posts: 3494
Location: Meppel (Drenthe, the Netherlands)
1187
dog forest garden urban cooking bike fiber arts
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Anne Miller wrote:Do you cook with beer and wine?

I like cooking with beer or wine.  Nowadays, I never have any as I do most of my shopping online.

Why do you cook with beer or wine?

Lets talk about what food are better cooked with beer or wine



Yes. I just bought two small bottles of (organic) apple cider to cook with. Or at least one of them (maybe I'll drink the other one). Today the new cast-iron pot is going to arrive which I ordered (the old one is too used-up, and I think it wasn't real cast-iron). And I got some goose from a friend who knows the hunters. So that will be my first 'stew' in the new pot.  
If I don't get goose I use beef and then it's red wine, not cider.
The recipes I use are traditional Dutch/Belgian. Not difficult, but take many hours on a small fire (gas stove). You want to know more? I'll try to translate ...
 
Inge Leonora-den Ouden
pollinator
Posts: 3494
Location: Meppel (Drenthe, the Netherlands)
1187
dog forest garden urban cooking bike fiber arts
  • Likes 9
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I didn't wait until you asked for a translation. I started translating the Stewed Goose ('Gestoofde Gans' in Dutch) recipe.
Here it is:
Stewed goose legs

Needed for four:
4 goose legs
butter
150 gr (5 oz?) bacon (cut in small cubes)
1 small swede / rutabaga
¼ celeriac
1 large carrot
3 stalks of celery
1 onion (cut in rings)
oil to fry in
7 dl (about 1 ½ pint) apple cider
cup of (chicken) stock
2 bay leaves
½ tablespoon thyme (finely chopped)
½ tablespoon rosemary (finely chopped)
1 clove of garlic
3 apples (cut in cubes)
black pepper and salt

How to:
1. On not too hot fire bake the goose legs in butter, until nicely browned.
2. Bake the bacon cubes in a hot pan.
3. Cut the vegetables in cubes of about half an inch.
4. Fry onions and vegetables in oil in a large pot for a short time.
5. Add the goose legs and bacon, stir, add the apple cider. Bring to a boil.
6. If needed add some stock.
7. Add herbs and garlic.
8. Let it simmer on very low fire until the meat is so soft it comes loose from the bones. Tis can take three or four hours, depending on the size of the goose legs. To be sure you can feel with a fork.
9. Then add the apple parts, let them become soft (not fall apart). Take out the bay leaves and stems of thyme and rosemary.
10. Take the bones out of the goose legs.
11. Add salt and pepper to taste.

Serve with cooked, baked or mashed potatoes, or with rice.

'Eet smakelijk'.

 
Inge Leonora-den Ouden
pollinator
Posts: 3494
Location: Meppel (Drenthe, the Netherlands)
1187
dog forest garden urban cooking bike fiber arts
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Next I'll translate is a Belgian recipe with beef and beer.
 
Posts: 82
Location: Shenandoah Valley (Virginia) Zone 6b
44
homeschooling forest garden fungi foraging writing homestead
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I love making soups. Whenever I make beef/venison stew, I always sear the meat chunks and then deglaze the pan with red wine and add that to the crock pot. Delicious.
 
pollinator
Posts: 703
Location: Sierra Nevada Foothills, Zone 7b
156
dog forest garden fish fungi trees hunting books food preservation building wood heat homestead
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Sam Adams boils a mean braut...
 
Inge Leonora-den Ouden
pollinator
Posts: 3494
Location: Meppel (Drenthe, the Netherlands)
1187
dog forest garden urban cooking bike fiber arts
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I found out you (English speaking people) probably use the word 'casserole' for this cast-iron pot. So if you use my recipe, please change 'large pot' into 'casserole'.
 
Posts: 80
Location: Talkeetna AK
5
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
That is so funny Inge that it must be contrived.  In American English, a cast iron pot is often called a Dutch oven.
 
Inge Leonora-den Ouden
pollinator
Posts: 3494
Location: Meppel (Drenthe, the Netherlands)
1187
dog forest garden urban cooking bike fiber arts
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Carmelo Panucci wrote:That is so funny Inge that it must be contrived.  In American English, a cast iron pot is often called a Dutch oven.


Yes, it's a funny story.
The 'Dutch oven' is not Dutch. I read why it is called 'Dutch': it's a certain process for casting iron, that's a Dutch invention. But the cast-iron pot called 'Dutch oven' was a British product. With the British it came to America, together with that name.
It was unknown for Dutch people until a few years ago, when on the internet this was shown as a pot to use on wood fires!
 
Inge Leonora-den Ouden
pollinator
Posts: 3494
Location: Meppel (Drenthe, the Netherlands)
1187
dog forest garden urban cooking bike fiber arts
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
To make clear what kind of 'large pot' we (here in the Netherlands) use for our traditional 'stewed' dishes, I photographed an add from the 1950s (found in the old cooking book that belonged to my mother). BK is the most known Dutch brand (yes, it is still!) of pots and pans. They are not made of cast-iron, but of steel with enamel (inside and outside).

The Dutch word is 'braadpan'.

 
Posts: 35
Location: Central MN
6
2
foraging books cooking
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Thanks for this post! I don't drink alcohol, nor does my household except very very rarely, yet somehow the fridge out in our shed gets populated with beer and cider after a gathering. Cooking will be a good way to use some of them! I'd certainly like to braise some pork with cider and mustard...
 
pollinator
Posts: 1625
Location: zone 4b, sandy, Continental D
439
  • Likes 11
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
The why is easy: Wine will tenderize meat. but I love to do various sauces with a bit of wine. When I can beets, like for pickling, I make sure to keep every ounce of beet juice and then I make wine out of it. Just regular wine, nothing fancy. The color is a transparent deep crimson. While the juice is still warm, I put it in a crock with a piece of toast on which I put yeast. A little sugar helps too. I cover with a cloth so critters don't fall in. When it is done "working", I filter it.
This is basically my recipe but I do not add pepper to it:
https://www.food.com/recipe/beet-wine-30101
It is so simple that I make a batch every time I can beets. You will be surprised at how not 'beety' it tastes. I like it for cooking wine but I can use it as a drinking wine too. You will be surprised at how strong it is.
Do not cork it too tight for a while, just in case it is still "working".
I have not made vinegar out of it, but I suspect that if you were to add a little bit of the "mother", it would turn into a fine vinegar.
 
Douglas Alpenstock
pollinator
Posts: 5751
Location: Canadian Prairies - Zone 3b
1646
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
^ Now that is very cool.
 
pollinator
Posts: 1504
Location: Milwaukie Oregon, USA zone 8b
181
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
We want to do this more often.  Currently we make wine sauce for pasta very occasionally and yes, we get a special box wine which is made for that and similar purpose as it keeps longer.
 
Inge Leonora-den Ouden
pollinator
Posts: 3494
Location: Meppel (Drenthe, the Netherlands)
1187
dog forest garden urban cooking bike fiber arts
  • Likes 8
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I promised a recipe with beer ... Here it is:
Flemish Beef Stew With Beer

Needed for 4:
1 kg (2,2 pounds) beef from the rib ('chuck roast'?)
3 tablespoons course mustard
oil and/or butter
200 ml ( 1 small cup) of beef stock (warm)
2 onions
3 stalks of celery
3 twigs of rosemary
3 tablespoons of apple syrup (the spreadable kind)
½ pint of dark (Belgian) beer (not cold)
salt and pepper

How to make it:
Whipe the beef dry with a piece of kitchen tissue. Sprinkle salt and pepper, spread mustard and apple syrup all over it. Cut in large cubes.
Peel and cut the onions. Cut the celery.
Heat a large casserole, pour oil in it (add some butter if you like), bake the beef so it browns at all sides. Take it out.
Put the onion and celery in the casserole (if needed some more oil), bake for 2 to 3 minutes while stirring.
Put the beef back, pour beer and stock over it. Add rosemary. Bring it to the boil, then set the fire very low, put the lid on the casserole and let it simmer for 2,5 to 3 hours.
Serve with green beans (haricots verts) and Belgian fries (large thick potato fries).
 
John F Dean
master steward
Posts: 8569
Location: southern Illinois, USA
3458
goat cat dog chicken composting toilet food preservation pig solar wood heat homestead composting
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I need some help.  What is Apple syrup?  And, what is spreadable apple syrup as opposed to what other kinds there may be?   I get the feeling I am about to get educated.
 
Inge Leonora-den Ouden
pollinator
Posts: 3494
Location: Meppel (Drenthe, the Netherlands)
1187
dog forest garden urban cooking bike fiber arts
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

John F Dean wrote:I need some help.  What is Apple syrup?  And, what is spreadable apple syrup as opposed to what other kinds there may be?   I get the feeling I am about to get educated.


I found a picture showing it (hope it will be visible here):

Appelstroop is the Dutch name.
It's made of cooked apples, cooked and stirred so long it has become a thick brown 'syrup'.
Maybe you think of a syrup to make a drink with, tasting like apples, that's why I mentioned that it's 'spreadable'.
 
Anne Miller
steward
Posts: 18899
Location: USDA Zone 8a
4781
dog hunting food preservation cooking bee greening the desert
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Wikipedia says it is Apple Butter:

Apple butter (Dutch: appelstroop ) is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown.



https://en.wikipedia.org/wiki/Apple_butter
 
John F Dean
master steward
Posts: 8569
Location: southern Illinois, USA
3458
goat cat dog chicken composting toilet food preservation pig solar wood heat homestead composting
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I had suspected it might be like Apple Butter.  The photo shows something a little more syrup like that the Apple Butter I know.
 
John F Dean
master steward
Posts: 8569
Location: southern Illinois, USA
3458
goat cat dog chicken composting toilet food preservation pig solar wood heat homestead composting
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Hi Inge,

Thanks for the photo.   It is a product I am not familiar with.  I am going to try o hunt it down.
 
Inge Leonora-den Ouden
pollinator
Posts: 3494
Location: Meppel (Drenthe, the Netherlands)
1187
dog forest garden urban cooking bike fiber arts
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Anne Miller wrote:Wikipedia says it is Apple Butter:

Apple butter (Dutch: appelstroop ) is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown.



https://en.wikipedia.org/wiki/Apple_butter


Although wikipedia thinks 'appelstroop' is the same as 'apple butter' to me it doesn't look like it's the same! Appelstroop is much more concentrated.
I found a little more information: first they extract juice from the apples, then the juice is cooked and stirred in copper kettles until it's a thick syrup and then it's poured into jars, cans or cardboard vessels (depending on the brand).
 
Posts: 152
Location: Southwest Oklahoma, southern Greer County, Zone 7a
20
goat dog foraging hunting chicken food preservation cooking medical herbs bee greening the desert homestead
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Beer or wine is always included in any slow cooked venison or beef recipe (venison usually.)  We utilize both the shanks and the neck of the deer, buts that are often ground or discarded because people don't know what to do with them.  In my opinion, they're the best parts of the animal.  I have to be careful, though.  I tried buying wine and freezing it in half-cup portions, but I ended up thawing it out and drinking it. LOL  A funny story:  years back I tried Coq au Vin with a very old rooster.  I used a whole bottle of wine and literally cooked him 2 days.  The gravy was fantastic.  The bird was a no go. LOL And, on an aside, if you don't do alcohol one really good way to tenderize meat is yogurt.  To my mind much better than meat tenderizer, pineapple or vinegar.
 
Posts: 25
  • Likes 7
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I love how both bring out different vibes depending on what you're making. Beer’s got that malty, sometimes hoppy edge that can add depth to things like stews, chili, or even batters for frying. A good dark beer can really make a beef stew rich and hearty, and lighter beers can work wonders in a beer-battered fish or onion rings.
Wine, on the other hand, is all about that acidity and the complexity it adds. Red wine’s awesome for slow-cooked meats, like in a classic beef bourguignon, where it helps tenderize the meat and builds a deep, savory sauce. White wine, on the other hand, is killer in lighter dishes, like a lemony chicken piccata or a seafood pasta. It adds brightness and a bit of acidity that cuts through richer flavors.Cooking with beer or wine is all about layering in flavor and making a dish feel a bit more special.
 
Posts: 17
Location: Mason County, WA USA:Ha; Harstine gravel ashy sandy loam
9
duck rabbit chicken medical herbs bee solar wood heat rocket stoves
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I don't use beer often, but it is a wonderful ally for mushrooms, and here in the Pacific Northwest, those are a ready source for the table.
Dark beer makes a great flavor complement to 'shrooms. I make a variation of this British recipe:  https://fellybull.com/mushroom-and-guinness-pie/

It is wonderfully hearty for a VEGAN dish with whatever mushrooms are on hand, and seems to work well with any type of stout / porter / Belgian beer.
Also good with added ground been to convert it into a shepherd's pie for the carnivores in our equal opportunity kitchen.

I go for a gluten free version. The original recipe calls for a puff pastry top on the pie, but I use mashed potatoes instead.  Even better with garlic mashed potatoes.
(Does anyone keep puff pastry at the ready on a homestead?? Maybe you permies in France whip some up?)
It also works well to make individual servings in a muffin tin with the mashed potato on top, freeze them and wrap 'em up so that they can be taken out as needed. Actually had this for breakfast this morning!

Anyone else have beer-and-mushroom recipes or ideas to share? I'm interested...
 
steward & manure connoisseur
Posts: 5108
Location: South of Capricorn
3075
dog rabbit urban cooking writing homestead ungarbage
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I mostly use wine for deglazing pans or for Japanese/Chinese/Korean recipes that need the subtle flavor, but lately I've found myself making a rye whole-meal soda bread that calls for beer. I dug out an old bottle of red ale homebrew one time and this last time used some crummy pilsen we had hanging around, but it really gives the bread a nice somethin-somethin.
rye soda bread recipe

Kara Ann wrote:(Does anyone keep puff pastry at the ready on a homestead?? Maybe you permies in France whip some up?)


Ha!! I personally very much dislike puff pastry (turns my stomach just thinking about it.... I'd much rather make a drop dumpling on top or, like you, just go with mash), but I would bet there are plenty of homestead freezers with a roll in there.....
 
Anne Miller
steward
Posts: 18899
Location: USDA Zone 8a
4781
dog hunting food preservation cooking bee greening the desert
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
My first experience cooking with wine was from the Fannie Farmer Cookbook.  This recipe became a staple:

Beef Bourguignon, I found this though may not be the same recipe I used.

 
Rusticator
Posts: 9759
Location: Missouri Ozarks
5371
7
personal care gear foraging hunting rabbit chicken cooking food preservation fiber arts medical herbs homestead
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
We both do, though John does, more often than I. Beer, wine, sherry, marsala, sake, stout, brandy, vodka, whiskey, rum... All depending on what effect we're looking for.

Apple syrup - the first time I made that was an accident. I started with apple juice, intending to make apple jelly, but over cooked it. It was still delicious, but, I decided to take some of the batch and add cinnamon, nutmeg and a squeeze of lemon, to brighten it - that fast became a favorite with the kids, for pancakes and waffles, because it tasted like apple pie. It canned up beautifully, too.
 
gardener
Posts: 1780
Location: Zone 9A, 45S 168E, 329m Queenstown, NZ
983
dog fungi foraging chicken food preservation cooking fiber arts
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Without exception, I always marinate beef, lamb, goat in red wine before cooking whether I am roasting or stewing the meat.

Australian cabernet merlots and cabernet sauvignons are affordable reds that are good for marinades and drinkable.

White wine is used to marinate chicken, rabbit and added to cooked clams, mussels and fish.

For stir fries, I use chinese rice wine.

For baking, I keep a bottle of schnapps or kirsch - not been able to buy pear william for ages so I've been using either a peach or apple schnapps

 
gardener
Posts: 480
Location: The Old Northwest, South of Superior
286
books building wood heat
  • Likes 7
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
White wine in risotto, though lately I have been on a low carb kick, so that's right out.

We make a spiced pears recipe when our little pear tree bears a bumper crop, which has a red wine base for the sauce.

We have a good recipe for a creme sherry cake, which gets fresh fruit topping on each slice when served.  Not made recently, also due to my dietary predilections.

We once bought a nearly undrinkable red - very high tannins - which got turned into a mean beef stew.

My daughter has been making sourdough from freshly milled grain for the last couple of years.  One of her favorite recipes has a bottle of Guinness Stout in it.  I did break down and try some when we visited them at Easter - it was very good!

But, we really don't consume much beer or wine.  Inge's recipes (upthread) are good food for thought.  Pun intended!

 
Always respect your superiors. If you have any. - Mark Twain / tiny ad
grow your own garden and build your own home in the gardening gardeners program
https://wheaton-labs.com/bootcamp
reply
    Bookmark Topic Watch Topic
  • New Topic