Here - Fox Cities Magazine

DiningCooking with BeerBy Samantha ZinthOnce reserved for frat parties and tailgate zones, beer is gaining prominence in fine diningthroughout the Fox Cities. With the growing popularity and availability of craft beers andmicrobrews, local foodies are developing a taste for beer beyond the bar. We asked five localchefs for recipes to pull your favorite brew from pint to plate.Chef Kevin Havinga, Main EventSteakhouse, Little ChuteWe’re accustomed to enjoying a cold beer witha piping hot steak, but when used in preparation,beer can make an already tender cut even moresucculent. This beer-based glaze brings a depth offlavor that accents the meat without overpoweringit.“Dark beer is ideal for a glaze as it doesn’t breakdown during cooking,” Chef Kevin Havingaexplains. “The fruit and sugars really complementthe thicker beer, resulting in a sweet, smoky finish.”Rib-eye with Guinness Glaze16 oz. rib-eye steak12 oz. Guinness1/4 cup brown sugar1/2 cup honey2 Tbsp. chopped pineapple1 Tbsp. soy sauceSalt and pepper, to tasteIn a small saucepan, combine Guinness,brown sugar, honey, pineapple and soysauce. Bring mixture to a boil and reduceheat. Reduce glaze by approximately halfand season with salt and pepper. Cook ribeyeto medium/medium-rare and pour glazeover the meat. Place glazed rib-eye underthe broiler for approximately 2 minutes, oruntil glaze begins to caramelize. Garnish witha grilled pineapple ring and serve with grilledasparagus and roasted red potatoes.26 | foxcitiesmagazine.com | March 2013Chef Leah Fogle, Appleton Beer FactoryChocolate and coffee are a classic combination,but chocolate and beer? According to Chef LeahFogle of the Appleton Beer Company (opening thisspring), stout beer is a natural pairing for chocolatedesserts.“Stout beer has a dark roasted malt withcharacteristics similar to coffee,” she says. “The rich,toasted flavor of the malt enhances the chocolate,making it more robust.”Chocolate Stout CupcakesCupcakes:1 1/2 cups chocolate stout(Guinness recommended)4 oz. unsalted butter3/4 cup Dutch-processed cocoa powder2 cups dark brown sugar3/4 cup sour cream2 eggs1 tsp. vanilla extract2 cups all-purpose flour2 1/2 tsp. baking sodaPreheat oven to 325 degrees. Line a cupcakeor muffin pan with 24 regular-size cupcakeliners.Photo courtesy of Appleton Beer Factory.Place the stout and butter in a medium-sizesaucepan and gently whisk together onmedium heat until the butter is melted.Remove from the heat. Sift cocoa powderinto a medium-size bowl and add the sugar.Slowly whisk into the stout mixture. In a smallbowl, combine the sour cream, eggs, andvanilla and lightly whisk until smooth. Addthis mixture to the saucepan and whiskthoroughly (it may appear lumpy). Sift theflour and baking soda together in anothersmall bowl and then add it to the saucepan,mixing a final time until the color is even.Fill the cupcake liners 3/4 full with batter andbake until the cakes spring back aftertouching, about 27 minutes (depending onyour oven). Cool the cupcakes in their panfor 5 minutes before transferring to a coolingrack.Frosting:1 lb. cream cheese, room temperature3/4 lb. unsalted butter, room temperature1 tsp. pure vanilla extract1/2 tsp. pure almond extract1 1/2 lbs. confectioners’ sugar, siftedUsing an electric mixer with a paddleattachment, blend cream cheese, butter,vanilla and almond extract. Add theconfectioners' sugar and mix until smooth.Pipe frosting onto cooled cupcakes using astar plain tip.Chef Brady Ahrens, Stone Cellar BrewPub, AppletonBeer is well suited to braising, a cookingtechnique that incorporates both pan searing andslow roasting. Braising imparts intense flavor byslowly simmering cuts of meat in a small amount ofcooking liquid, in this case, beer.“The ale adds a nice malty taste to the meat,”Chef Brady Ahrens says. “The fattier cut pulls thebeer in really well, making it exceptionally tender.You can smell the beer coming off the plate.”