L ifestyles /C ulture
What to Do with All That Beer
F O OD
I DON’T KNOW about you,
but we hosted a lot of gather-
ings over the last two months,
both large and small. As
a result, we have a bunch of
beer lying around that we will
never drink.

Normally, I donate excess
food to appropriate shelters
and hunger relief organiza-
tions, but beer does not fit with
that mission. And I hate waste.

So I consulted my friend,
beer expert Ray Swerdlow, who
was profiled in November. He
gave me a few food-friendly
recipes that have resulted in
delicious dishes — and good
use of my excess brews.

IPA TANDOORI CHICKEN
WINGS (MEAT)
Makes 16 wings
This recipe is adapted to
kosher diners by swapping out
traditionally used yogurt for
mayonnaise. The mayo deliv-
ers the creamy tanginess that
the dish requires without mix-
ing dairy with meat. Many
preparations of chicken wings
require frying; this one has all
the work done in the oven, so
that’s a bonus for the cook.

16 chicken wings
Juice of 1 lime
½ cup India pale ale
2 teaspoons kosher salt
1 cup mayonnaise
½ cup tomato paste
1 tablespoon minced garlic
2 tablespoons garam masala
spice blend
½ teaspoon cayenne pepper
1 tablespoon minced ginger
2 tablespoons canola or
vegetable oil
Cut a few slits in each of
the wings and place them in a
large zip-close bag. In a medi-
um-sized bowl, mix all the
remaining ingredients except
JEWISHEXPONENT.COM the oil and pour them into the
bag with the chicken.

Shake the bag to ensure
that the wings are thoroughly
coated and the marinade is
evenly distributed.

Refrigerate for 8-24 hours.

Heat your oven to 425
degrees. Remove the wings
from the bag and drain them
in a colander.

Line a rimmed baking sheet
with parchment and brush the
parchment with oil.

Place the wings on a baking
sheet and bake for 20 min-
utes. Turn the wings over;
return them to the oven and
bake for another 20-25 min-
utes until golden brown and
cooked through. Serve with
lime wedges, chopped cilantro
and a glass of India pale ale.

PORTER CHEESE SOUP
(DAIRY) Serves four
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Add the vegetable stock, mus-
tard and Worcestershire sauce,
and simmer for 30 minutes.

Add the cream, then add the
cheese, ¼ cup at a time, allow-
ing each portion to melt before
adding more. This ensures a
smooth, creamy texture.

Taste for seasonings; it may
need salt and pepper.

BROWN ALE CHOCOLATE
CHERRY NUT BREAD
(DAIRY) This soup is ideal for a cold Makes one loaf
winter day — serve it for lunch
or dinner with a simple green
This bread is a heavenly
salad and some crusty bread. blend of chocolate, nuts and
And, of course, a glass of porter. dried cherries. It is lovely with
a cup of tea in the afternoon,
4 tablespoons butter
½ onion, chopped
1 rib celery, chopped
2 carrots chopped
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire
sauce 1 cup porter
3 cups vegetable stock
1 cup heavy cream
2 cups grated sharp cheddar
cheese Salt and pepper to taste
with coffee for a somewhat
decadent breakfast, or any time
you crave something delicious.

It is not overly sweet, but
it could certainly be served
for dessert, especially topped
with vanilla ice cream or fresh
whipped cream.

½ cup dried cherries
1 bottle brown ale
3 cups flour
1 tablespoon baking
powder 1 teaspoon salt
⅓ cup brown sugar
½ cup dark chocolate chips
3 tablespoons butter,
melted, plus more to coat
top of bread when done
Heat your oven to 350
degrees. Grease a standard-size
loaf pan.

In a small bowl, soak the
cherries in ale for 20 minutes.

Meanwhile, in a large bowl,
mix the flour, baking powder,
salt and sugar.

Add the cherries and beer,
then add the chocolate chips
and melted butter.

Pour the mixture into a
prepared pan and bake for 50
minutes until done (tooth-
pick comes out clean and top
is golden brown and crisp).

Immediately rub a pat of but-
ter over the top of the loaf.

Remove from the pan, cool
and enjoy. l
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In a large pot, melt the but-
ter and sauté the onions, car-
rots, celery, and garlic until
softened and fragrant, about
5 minutes.

Add the beer, stir constantly,
and bring to a boil (this cooks
off the alcohol).

JEWISH EXPONENT
JANUARY 24, 2019
21