147 malta recipes

Homemade barbecue sauce simmered with butter-softened onions, garlic, chili sauce, brown sugar, lemon, Worcestershire, and a full can of beer. The malty grilling sauce ready in the time it takes to fire up the coals.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Guinness stout cheesecake with cream cheese, cinnamon, and vanilla baked in a springform pan. A boozy, malty twist on classic cheesecake for stout lovers.

Beer-simmered hot dogs cooked in the microwave for a quick, flavorful twist on a classic. Topped with warm sauerkraut and served on soft buns, these franks soak up malty flavor fast.

Rye bread with beer and orange, a bread machine loaf with rye flour, light beer, blackstrap molasses, orange zest, and wheat germ. Hearty, malty, with a citrus lift that cuts through the dense rye crumb.

Beer pancakes with molasses served with a homemade brown sugar and beer Pilgrim syrup. A hearty, colonial-inspired breakfast with malty depth and caramel sweetness.

Vintage Cocomalt macaroons with shredded coconut, sweetened condensed milk, and chocolate-malt powder. A Depression-era cookie with chewy edges and a soft, malty center.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A German-inspired side dish where the beer adds malty depth and tames any bitterness.

Nut butter cookie dough folds toasted, finely ground pecans, walnuts, hazelnuts, or almonds into a master holiday butter cookie base. Shape it into Linzer cookies, Viennese crescents, cut-outs, or thumbprints.

German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.

Spice cake made with amber ale, mixed dried fruit, brown sugar, cinnamon, nutmeg, and cloves. The fruit simmers in beer before baking for a dense, malty, pub-inspired dessert.

Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.

Holiday eggnog made with beer, brandy, whipped cream, and beaten egg whites for a frothy, light texture. An unusual spiked eggnog recipe with a malty twist.

Crockpot dark wheat bran bread bakes hands-off in a slow cooker with whole wheat, soy flour, bran cereal, and molasses. A no-oven yeast loaf with a moist crumb and dark malty flavor.

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

A proper Irish chocolate cake made with Guinness stout, cocoa, and dark brown sugar, sandwiched with a bright orange buttercream. Rich, malty, and a wee bit boozy.