119 recipes
Daetscher is a Franconian German potato flatbread made with yeast dough enriched with ground boiled potatoes and schmaltz, rolled thin, and topped with sour cream, butter, salt, and caraway seeds.
Yeasted beer batter for fried fish: flour, eggs, beer, and a packet of active dry yeast rested two hours into a light, lacy coating that fries up shatteringly crisp. Pub-style fish-and-chips done right.
Greek-style fried mussels marinated in ouzo then dipped in a crispy beer and Parmesan batter with yogurt. A crunchy, briny appetizer straight from the Aegean coast.
Beer-battered fried oysters served in their shells over spinach chiffonade with mango remoulade. A tropical Cajun-Creole appetizer that turns heads at any cocktail party.
Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.
Spiced beef roast braised in beer and beef broth with thyme, bay leaf, and brown sugar. Cubed stewing beef baked until fork-tender with mixed vegetables added at the end.
Old-world warm beer soup spiced with cloves, cinnamon, and lemon zest, thickened with milk, flour, and egg yolk. A traditional European comfort drink-meets-soup.