Saturday, April 17, 2021

Mulled Beer and Poked Beer

 Mulled Beer or Poked Beer. This is an interesting concept. For a Modern Day version you can heat up a Stainless Steel Kebob Skewer in a Fire or with a Food Torch.



Bierstacheln, or beer spikes, are red-hot metal pokers (taverns of old often used shipbuilders’ loggerheads) used to rapidly warm beer. In the process, the sugars in the beer become caramelized and the carbonation decreases, leaving a sweeter, smoother beer. The spikes can also be used to warm up other drinks such as toddies or flips, old-time beer cocktails containing rum, sugar and sometimes egg and cream. Yes, the tradition can be traced back hundreds of years.

According to the German beer website was-mit-bier.de, “Beer spikes were invented by blacksmiths in the Middle Ages. If their after-work beer was too cold for them, they briefly dipped a glowing poker into it. So they could quickly bring their beer to drinking temperature after hard work.”

The best beers to poke are bocks. First brewed in the northern German town of Einbeck in the 14th century, bock beer quickly became a favorite further south, in Munich. There, the Bavarians mispronounced the name of the beer’s city of origin. Einbeck became “ein bock,” or billy goat. As the heavy, malty and highly alcoholic lager grew in popularity, the name stuck (and clever brewers often light-heartedly featured goats on the label).

Bock beer gave rise to several variations. Dopplebock, literally double bock, is a stronger version, clocking in at 7 to 12 percent. Maibock is slightly lighter yet still strong. Eisbock is frozen to remove some of the water and raise the alcohol content. Weizenbock, finally, is a wheat version of the brew.

For beer-poking purposes, the darker bock variants are the best, as are stouts, browns and porters.

The practice of poking—some American breweries call it gustungling, but I could not find a translation for the word—has become something of a gimmick in the U.S., particularly at craft breweries located in the colder climates 
of the country.

Minnesota seems to be the beer-poking capital of North America. Fitger’s Brewhouse and Lake Superior Brewing Co. (both in Duluth) have been giving bocks the brûlée treatment at their joint Bockfest for some years, and just last month, Minneapolis’ Northbound Smokehouse offered patrons the chance to warm up their Eisbock with red-hot Rebar.18 oz Christmas ale (or Altbier, bock lager, winter warmer ale.


So, Poke your Beer or make Mulled Beer!



Mulled Beer Recipe

  • 18 oz Christmas ale (or Altbier, bock lager, winter warmer ale)
  • 2½ tbsp dark brown sugar, use more if you want ale to taste really sweet
  • 4-6 cloves to taste
  • 2 star anise
  • 1 cinnamon stick
  • ½ tsp ground nutmeg
  • 6 pieces orange peel, thin top layer of skin only, without the bitter white layer
  • 3 oz brandy, substitute with Cognac if you feel like splurging

1. In a saucepan or small pot mix the ale (one and a half bottles, 18 oz total) with the brown sugar and nutmeg, add the cloves, star anise, cinnamon stick and orange peel. 

2. Bring to gentle simmer (do not allow to boil), stir for sugar to dissolve and let simmer for 2-3 min to become well infused with the spices. 

3. Remove from heat and add the brandy. 

4. Serve in mugs, garnished with an orange slice and enjoy responsibly.


Enjoy!

Peace in the Kitchen!

Thursday, April 15, 2021

Mexican Street Tater Tots

 I love Mexican Street Corn in a Cup and Mexican Street Corn Casserole. This is just another way to enjoy Mexican Street Corn.















Here's what you'll need:

A Sheet Pan Lined with Foil and spread evenly with 1 TBS of Vegetable Oil 

A 10" Cast Iron Skillet

Preheat the Oven to 350 degrees



1- 16oz. Bag of Tater Tots: Baked on a Sheet Pan at 350 degrees until Browned. 

1 TBS Vegetable Oil Heated in the Skillet on Medium Heat.

1 C Corn Roasted in the Skillet until browned.

1 tsp Cornstarch

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Dry Mustard Powder

1 oz. Cream Cheese, cut into small cubes.

1/2 C Whole Milk

1 C Shredded Monterrey Jack Cheese

2 TBS Crumbled Cotija Cheese

4 Green Onions, thinly sliced.

3-4 Sprigs on Fresh Cilantro

1/8 tsp Chili Powder (not "Chile")

The Zest and Juice of 1 Lime


Put the Browned Tater Tots in the Cast Iron Skillet.

Reduce Oven Temperature to 250 degrees.

Transfer the Skillet to the Oven and keep the Potatoes warm while preparing the Sauce.


In a Small Mixing Bowl:

Corn Starch

Salt

Garlic Powder

Dry Mustard

Whisk Well.


In a 1 - Quart Saucepan on Medium Low Heat:

Cream Cheese Cubes

Milk

Simmer while Whisking constantly.

Add:

Spice Mixture

Whisk Well and Cook 1 - 2 Minutes until Well Combined and Creamy.

Remove from Heat.

Add:

Monterrey Jack Cheese until Melted and completely incorporated.

Set Aside.


Remove the Tater Tots from the Oven.

Pour Cheese Sauce evenly over the Potatoes.

Sprinkle evenly with:

Corn

Cotija Cheese

Green Onions

Cilantro

Sprinkle evenly with Chili Powder.

Sprinkle with Lime Zest and Drizzle with Lime Juice.

Serve Hot.


Enjoy!

Peace in the Kitchen!




Monday, April 12, 2021

Lemon Herbed Couscous

 I love dishes made with Lemon and Herbs. This is a delicious Couscous recipe.











Here's what you'll need:

A Saucepan with a Cover.


4 C Vegetarian Chicken Broth (I use Better Than Bouillon No Chicken Base)

2 TBS Butter (I use a Plant Based Butter)

1 TBS Olive Oil

1/2 tsp Salt

2 C Dried Plain Couscous

1 TBS Finely Chopped Fresh Parsley

1 TBS Chopped Chive or Green Onion

The Zest and Juice of 1 Lemon


In a Saucepan on Medium High Heat:

Broth

Butter

Oil

Salt

Stir to combine well and Bring to a Boil.

Add Couscous.

Remove from Heat and Cover. Allow to sit for 10 Minutes.

Add:

Parsley

Chive or Green Onion

Zest and Juice of the Lemon

Stir to combine well.

Transfer to a Serving Bowl to Serve.


Enjoy!

Peace in the Kitchen!


Sunday, April 11, 2021

Gnocchi

 I happen to like this simplicity of boiling Gnocchi and serving them with a Pasta Sauce or topped with Pesto. 

Another option after they are Boiled is to Fry them in Olive Oil until they're Crispy.







There are a variety of Brands to choose from.

This is the Brand I bought.



I've simply posted a link to a video.

PastaTV - Making The Perfect Gnocchi in Napoletana Sauce ...https://www.youtube.com › watch



Enjoy!
Peace in the Kitchen!

US to Metric Conversion

 We often see a recipe in Metric Measurements and don't really want to look up each individual measurement to convert to US measurements. 

Here's an in-depth Guide.

The way the Blog is configured, a few of the conversions are on the right and slightly covered by the recipe list. I think you can figure them out if you look closely. I couldn't change that.


U.S. vs. Metric vs. Imperial (U.K.) Measures

Cooking Equivalent Measurements

Cooking can be challenging internationally due to the need to convert recipes to depending on where you live.  Compiled here are Cooking Equivalent Measurements for you to use when converting a recipe.

The charts below use standard U.S. measures following U.S. Government guideline. The charts offer equivalents for United States, metric, and Imperial (U.K.) measures.  All Cooking Equivalent Measurements are approximate and most have been rounded up or down to the nearest whole number.

 

Dry/Weight Measure

  OuncesPoundsMetric
1/16 teaspoona dash
1/8 teaspoon or lessa pinch or 6 drops.5 ml
1/4 teaspoon15 drops1 ml
1/2 teaspoon30 drops2 ml
1 teaspoon1/3 tablespoon1/6 ounce5 ml
3 teaspoons1 tablespoon1/2 ounce14 grams
1 tablespoon3 teaspoons1/2 ounce14 grams
2 tablespoons1/8 cup1 ounce28 grams
4 tablespoons1/4 cup2 ounces56.7 grams
5 tablespoons pus 1 teaspoon1/3 cup2.6 ounces75.6 grams
8 tablespoons1/2 cup4 ounces1/4 pound113 grams
10 tablespoons plus 2 teaspoons2/3 cup5.2 ounces151 grams
12 tablespoons3/4 cup6 ounces.375 pound170 grams
16 tablespoons1 cup8 ounces.500 or 1/2 pound225 grams
32 tablespoons2 cups16 ounces1 pound454 grams
64 tablespoons4 cups or 1 quart32 ounces2 pounds907 grams

 

Liquid or Volume Measurements

Jigger or measure1 1/2 or 1.5 fluid ounces3 tablespoons45 ml
1 cup8 fluid ounces1/2 pint16 tablespoons237 ml
2 cups16 fluid ounces1 pint32 tablespoons474 ml
4 cups32 fluid ounces1 quart64 tablespoons946 .4
2 pints32 fluid ounces1 quart4 cups946
4 quarts128 fluid ounces1 gallon16 cups3.785 liters
8 quarts256 fluid ounces or one peck2 gallons32 cups7.57 liters
4 pecksone bushel
dashless than 1/4 teaspoon

 

 

Conversions For Ingredients Commonly Used In Baking

IngredientsOuncesGrams
1 cup all-purpose flour142 
1 cup granulated (white) sugar198 
1 cup firmly-packed brown sugar (light or dark)7198
1 cup powdered (confectioners') sugar4113
1 cup cocoa powder385
Butter (salted or unsalted)
4 tablespoons = 1/2 stick = 1/4 cup257
8 tablespoons = 1 stick =1/2 cup4113
16 tablespoons = 2 sticks = 1 cup8227

 

Oven Temperatures

Fahrenheit (Degrees)
Celsius
Gas Mark (Imperial)
Description
225
105
1/3
very cool
250
120
1/2
275
130
1
cool
300
150
2
325
165
3
very moderate
350
180
4
moderate
375
190
5
400
200
6
moderately hot
425
220
7
hot
450
230
8
475
245
9
very hot