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Posted by on Aug 24, 2014 in Brew & Spirits News, Cooking with Beer | 0 comments

Cheers to Fall Flavors: Here Comes Pumpkin Beer

Cheers to Fall Flavors: Here Comes Pumpkin Beer

If you’re like me, those of you who love fall flavors are on pins and needles, waiting with anticipation for the culinary change of seasons. Bring on the gingerbread lattes, candy corn cupcakes and … pumpkin beer. Well have no fear. Earlier this week, Alaska Brewing Co. announced the release of it’s Pumpkin Porter.Alaskan Brew Pumpkin Porter details from
What makes this news extra exciting is the brew’s change in status. Last year the brewery created the Pumpkin Porter on a pilot basis.
According to the release, the “response (to the pilot brew) was so strong that a seasonal slot was a natural next step.”
The Pumpkin Porter (oh please let some be magically distributed to at least one Central Florida liquor store) features alder wood-smoked malt in the brew, which according to the brewers, combats the over-sweet taste some pumpkin flavored foods tend to carry.  
In addition to bearing good news, the release also came with two interesting factoids. It claims that:
  1. “The long daylight hours in the summer makes Alaska home to some of the world’s largest pumpkins.”
  2. “Pumpkins were first used in beer in colonial America as a substitute for hard-to-find malt, and none other than the father of our country George Washington had a highly touted recipe.”


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Posted by on Jul 2, 2014 in Boozipes, Cooking with Beer, Cooking with Rum Chatta | 0 comments

Red, White & Brew-lee: Creme Brulee with Anchor Brewery’s Porter & Rumchata

Red, White & Brew-lee: Creme Brulee with Anchor Brewery’s Porter & Rumchata

RED WHITE & BREWLEE: Creme Brulee with Anchor Brewing Porter and Rum ChattaThis holiday weekend (the Fourth of July) is all about big fun, so I wanted to share a fireworks-worthy boozipe. And this Crème Brew-lée is definitely a crowd pleaser.

Well, it pleased my crowd of one anyway. Crème Brûlée is one of my husband’s favorite desserts – until we started dating I had never experienced the wonderful goodness of creamy custard nestled under crunchy, caramelized sugar. Yet, despite my enthusiasm to create other GF-approved dishes, crème brulee seemed a kitchen ambition beyond my reach.

Then I dared to ask for a kitchen torch for Christmas, which of course I received as it indicated that I might try my hand at making this French treat at home on a regular basis. Six months later, I still didn’t have any Crème Brûlée-making courage.

Cooking with beer: tackles crème brulee with a little boozy inspiration. Cooking with Anchor Brewing's Porter and Rumchata

Then I came across a recipe in Brew Food, an awesome cookbook full of boozipes that I received as a birthday gift from one of my favorite people (thanks Missy—you’re the best!).

Brew Food- inspiration for's Creme Brew-lee

For whatever reason, the dessert seemed less intimidating from the pages of Brew Food. Maybe having beer as an ingredient made it less bourgeoisie and more girl next door?

So, now I was tackling the dessert on my own terms. Less Crème Brûlée and more Crème Brew-lée. Having built in word-play —  “Red, White and Brûlée” or even better IMO “Red, White and Brew-lée” — may have factored in to my decision to give it a go as well. Hey, timing is everything, right?

That said, I’m sorry to say I don’t have many pictures to share. I began my first Crème Brûlée making session with excitement and in a bit of a rush as we were at the beach and I was hoping to have a finished dish ready in time for a sunset picture on the patio (which did not happen). In fact, in my hurry, I almost forgot to document the process at all. When I did remember to grab the camera, I began shooting away: Pics of the porter-reduction simmering on the stove, a dozen egg yolks atop a mound of sugar, custard filled dishes nestled in a pan of warm water sliding into the oven – you get the idea. Then, after swatting my husband away so I could take a few shots of the prepared dessert, I realized I didn’t have the SD card in my camera. Gasp! Do these things happen to other people?

I read somewhere once that we are such creatures of habit we make the same mistakes over and over again. So I’ll admit, this is the second time I’ve made a dish and taken photos – without the card in the camera — in this blog’s short life. My goal is to not make the same mistake a third time. Must check camera when gathering ingredients.

However, there is good news to come out of my photo snafu: You can make the custard ahead of time, keeping it in the refrigerator or freezer up to a week. When it’s time to serve, thaw to room temperature, sprinkle with granulated sugar and then caramelize with the broiler or your kitchen torch. Viola!

So, while the photos you see here are from the Crème Brew-lée reenactment, the wow-factor you’ll get upon serving it will not be affected.

One last thing to share and then I’ll let you get busy in the kitchen. The original recipe uses a Karl Strauss Brewery’s Wreck Alley Imperial Stout, which wasn’t available in my area so I opted for Anchor Brewing’s porter (one of my favorites). I also replaced some of the cream in the original recipe with half a cup of Rumchata (I always want to add “cha-cha-cha” at the end when I say “Rumchata”). If you haven’t yet tasted this Cinnamon Toast Crunch-like goodness in a glass, I suggest you head to your nearest watering hole asap to grab a shot. Reminiscent of Baileys, this stuff is great to sip on all alone, as a shot, in coffee, paired with your favorite mixer as a cocktail – and of course to cook with. I suspect it will pop up in other TTCG boozipes in the near future. If you are in the know, and happen to own a bottle, go ahead and invest half a cup in your Crème Brew-lée. You’ll be glad you did.


2 cups of thick dark beer like a stout or porter. I used Ancher Brewing’s Porter
3.5 cups heavy cream
1/2 cup Rumchata
1 cup granulated sugar
12 egg yolks
1 vanilla bean, split lengthwise
6 shallow, oven-proof ramekins


1. Heat oven to 325 degrees F. While that’s pre-heating we’ll use the stove. Place the 2 cups of porter in a pan, bring to a slow boil and reduce to a ¼ cup.

2. Separate 12 egg yolks from their whites and  place them is a bowl with 1 cup of sugar.

3. Place cream in a non reactive pan. Split vanilla bean lengthwise and scrape the seeds into the cream.  The pod can be used as an additional flavor enhancer by adding it to the cream while heating, remove and discard before whisking. Heat cream and vanilla slowly until steaming.   When cream starts to steam remove from heat.  Do not boil the cream.

3. While the cream heats through, whisk together egg yolks and sugar with wire whisk until the sugar is dissolved, about 1 to 2 minutes.

4. Pour about ½ cup of the hot cream into the egg yolk mixture whisking quickly to temper the mixture. In a slow stream, add the remaining hot cream to the egg mixture while continuing to mix with the whisk.

5. Add the reduced porter to the brûlée mixture and mix well.  Divide the mixture evenly into six ramekins, and place them in a deep baking pan.

6. Fill the baking pan with hot water about half way up the sides of the ramekins and place in the pre-heated oven for 40 minutes, or until just set. Check for doneness by gently shaking the ramekins;  the brûlée is finished baking when the edges are set/firm but the middle still jiggles a little. Place the ramekins in the refrigerator for at least 2 hours to cool before serving.


Sprinkle the top of each brûlée with a thin layer of granulated sugar.  With a kitchen propane torch point the flame onto the sugar and heat until it begins to melt and is deep golden brown color.


Use the broiler setting of your oven to brown the sugar by placing the brûlée about an inch away under the broiler flame/heat source for 20 to 30 seconds. Check frequently to ensure even browning.

For an additional twist on this classic, add your favorite fruit like strawberries, raspberries or banana slices to brûlée. Gently insert fruit pieces by pressing them into the cold brûlée and follow the same finishing instructios above.

The recipe was modified from Karl Strauss Brewing’s Wreck Alley Crème Brulee as featured in Brew Food.

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Posted by on Mar 18, 2014 in Boozipes, Cooking with Beer | 2 comments

(Quick) Cooking with Beer: Irish Stout Mug Cake

Not enough time today to prepare corned beef and cabbage, not enough time tomorrow to sleep off too much green beer? I know how you feel, but St. Patty’s Day is no time for feeling unlucky. Especially with this four leaf clover of a boozipe on hand.

This was my first attempt at making a mug cake, so I was skeptical. You, however, shouldn’t be. I was so surprised at how fluffy and moist this cake turned out despite being a product of the (gasp) microwave. And, this super-quick (seriously — less than five minutes) boozipe left enough Guinness in our pint for an Irish Car Bomb. Take a look and check back for the full recipe.

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Posted by on Nov 9, 2013 in Boozipes, Cooking with Beer | 0 comments

Cooking with Beer …

Cooking with Beer …

Left Hand Milk Stout Mushroom Ragu

Today is International Stout Day, so why not celebrate in your kitchen with a new boozipe:

What you’ll need:

Left Hand Milk Stout| Mushroom Stour Ragu|Thruthecookingglass.com4 Turkey sausage patties
2 Tablespoons Olive oil
8 oz. gourmet blend of mushrooms (baby bella, shitake and oyster)
8 oz baby bella sliced mushrooms
¼ Cup yellow onion, diced
1/6 Cup your favorite stout. I used Left Hand Milk Stout (yum)
¼ Cup Heavy Cream (I used fat free Half & Half)
1 garlic clove
½ Cup Fontina Cheese, shredded
1/6 Cup Parmesan Cheese, shredded
1 Tablespoon butter
1/3 teaspoon white pepper
½ teaspoon dried basil
Your favorite thick bread, crostini, Focaccia, flat bread or pita (I made good use of French rolls we had in the pantry)

How to do it:

  1. Heat 1 Tablespoon of the oil in a large skillet at medium heat. Cook sausage until brown on both sides.
  2. Remove sausage from pan.
  3. Place pan back on the burner, add ¼ cup of onions, garlic clove and sauté until onions are translucent and garlic starts to brown, two to three minutes.
  4. Increase the heat to medium-high. Add in enough mushrooms to cover the pan. Two cups may look like a lot, but they shrink down significantly. Add in more mushrooms as they reduce in size, making more room in the pan. About 8 – 10 minutes. While mushrooms are browning, dice the sausage patties.Cooking with Beer| Mushroom Stout Ragu, Left Hand Milk Stout, Thrthecookingglass.comLeft Hand Milk Stout| Mushroom Stout Ragu at
  5. Remove the pan from heat to drain the liquid that has accumulated.
  6. Return the pan to heat and add in the diced sausage, 1/6 c of Milk Stout., 1/3 teaspoon white pepper and basil.
  7. Stop, take a sip from the beer that remains in the bottle.
  8. Add 1 Tablespoon butter and simmer, stirring occasionally, until the stout has reduced to the point that it appears there is only about two tablespoons left, about five minutes.
  9. Stir in cream.
  10. Remove the pan from the burner.
  11. Stir in both cheeses.
  12. Serve immediately atop your bread of choice and enjoy. We chose to do so with tomato basil soup a Caesar salad and, of course, a frosty pint of Left Hand Milk Stout

Recipe adapted from the Wiltbank Farm Mushroom Ragu recipe found in Laura Pensiero’s Hudson Valley Mediterranean

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