Honey-Beer Chicken

2 tsp oil
1 & 1/2 pounds of boneless, skinless chicken
1/4 black pepper
1/8 tsp salt
3 Tbsp finely sliced shallots
1/2 cup beer
2 Tbsp Soy Sauce
1 Tbsp Dijon Mustard
1 Tbsp Honey
2 Tbsp fresh Parsley leaves

Heat a large skillet over medium high heat. add oil and coat bottom of pan bottom.  Salt & Pepper Chicken. Saute chicken in pan 6 minutes per side or until done.  Remove chicken from pan, put in warm oven.  Cook Shallot in pan for a minute. combine beer, soy sauce, dijon mustard and honey in a small bowl with a whisk.  Add  beer mixture to the pan, bring to a boil. Scrape pan to loosen brown bits.  cook about 3 minutes, reducing the sauce. Return chicken to pan and turn to coat with sauce.  Sprinkle with parsley just before serving.

Prairie Beer Cake

Makes one 10 inch tube cake.

3 c. sifted all purpose flour

1/2 tsp. salt

2 tsp. baking soda                             

1 tsp. cinnamon

1/2 tsp. allspice                                   

1/2 tsp. cloves

1 c. shortening

2 c. firmly packed brown sugar

2 eggs, beaten

2 c. finely chopped nuts

2 c. beer

Preheat oven to 350 degrees.   Sift flour, salt, baking soda, cinnamon, allspice and cloves into a bowl.   Set aside.

Cream shortening, gradually add sugar.   Beat until light.   Add eggs, beating until light and fluffy.   Reserve 2 tablespoons of the flour mixture.   Gradually add remaining flour to sugar mixture.   Mix well.   Add beer and beat until blended.

Add reserved flour to nuts.   Mix well.   Fold into batter.   Spoon into a greased 10 inch tube pan.   Bake for one hour or until done.

Beer - Cheese Fondue

Ingredients:
1 small clove garlic, halved
3/4  cup beer
8 ounces process Swiss cheese shredded (2 cups)
4 ounces sharp natural Cheddar cheese, shredded (1 cup)
1 tablespoon all-purpose flour
dash bottled hot pepper sauce

Rub inside of heavy saucepan with cut surface of garlic; discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thick¬ened and bubbly. (Do not allow mixture to be¬come too hot.) Stir in hot pepper sauce.


Transfer to fondue pot; place over fondue burner. Spear dipper with fondue fork; dip into fondue, swirling to coat. (If mixture becomes too thick, stir in a little additional warmed beer.)

Dippers: french bread, ham, boiled potatos

Pretzel Crusted Chicken

Ingredients:
4 cups miniature pretzels
5 cooked bacon strips, coarsely chopped
1/2 cup grated Parmesan cheese
1 Tbsp. dried parsley flakes
1 egg
1/2 cup light or nonalcoholic beer
1/3 cup all-purpose flour
1 tsp. paprika
1/4 tsp. ground ginger
1/4 tsp. pepper
3 lbs chicken, boned and skinned
Coarsely  chop the pretzels, bacon, cheese and parsley together.  This all goes in one bowl. In another  bowl, whisk the egg, beer, flour and spices. Dip a few pieces of chicken at a time in beer mixture, then pretzel mixture. Place chicken in baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until done.

Susan's Highlander Stew

Ingredients
5 Ibs chuck roast cubed into ~1 inch pieces (lamb may substituted)
3 Ibs baby red potatoes cleaned and halved (regular red potatoes should be cleaned and quartered)
3 Ibs small/medium yellow onions quartered (or cut smaller depending on size of onions)
1 Ib baby carrots (halved or cut in thirds)
2 cans Guinness (Killians may be substituted)
1 box chicken stock
1+ cup flour
kosher salt
pepper
Italian seasoning
olive oil (vegetable oil may be substituted)

Instructions
Combine flour, salt, pepper, and Italian seasoning in a container of choice. Dredge meat in flour mixture. In cooking vessel of choice, pour in olive oil to heat. When oil is hot add meat to brown. When meat is brown de-glaze kettle with gooiness, stirring and scraping. Add all of the other ingredients in kettle, allow to cook at a simmer for 1-2 hours (all ingredients should be covered with liquid so if needed add additional chicken stock or water). Season to taste. To thicken further closer to serving time you may add a slurry (mixture of flour and water) allowing cooking for several minutes to lose raw flour taste or a mix of corn starch or arrow root and broth to the stew bringing stew to a boil for a few minutes to thicken to desired consistency

Notes
Try to be consistent with the sizes of all items. The closer to each other in size they will be, the more evenly they will cook.

Wright's Korean Venison

Ingredients


3 lb Venison meat – (any cut); -sliced as thinly as possible
1 c Soy sauce
1/2 c Sesame oil
1/4 c Hot water
4 ts Sugar
1/4 c Sake or vermouth
1 ts Hot oil
1 ts Red pepper flakes
1/3 ts Freshly-ground white pepper
4 Scallion stalks; chopped -thin
10 Garlic cloves; crushed or -chopped

=== DIPPING SAUCE ===
1/2 c Soy sauce
1/4 c Sesame oil
2 tb Sugar
1/8 c Sake or Vermouth
1/8 c Hot water
1 ts Red pepper flakes
2 Scallion stalks; chopped -thin
2 Garlic cloves; chopped thin

Instructions
Marinate venison in warmest part of refrigerator 2 to 3 days. Broil or grill. Mix all dipping sauce together. Serve venison with two six-packs beer and dipping sauce. If it is too much sesame for your taste, halve the amount of sesame oil, and use canola oil in its place.

Beer Bread

12 Ounces of beer, any variety except non-alcohol

2 Tablespoons of something really sweet (sugar, honey, fruit juice concentrate, etc.)

3 Cups of self-rising flour

   (For every cup of flour, use 1 ½ tsp baking powder and ½ tsp salt to make it self rising)

Mix the ingredients together. Pour the batter into a lightly greased, pre-heated loaf pan and bake at 400° for 50 minutes (maybe more depending on your oven). The recipe makes one loaf of bread suitable for 2-3 people. If plan for more servings, adjust the ingredients proportionately. This bread tastes best fresh from the oven but is also quite good cold. It will be a rather dense bread with a texture more like muffins or corn bread. I highly recommend using a strong porter or stout (like Guinness or Murphy’s) for the beer and honey as your sweetener.

I've also done this recipe in the fire at 18th century encampments. For that purpose the only really questionable ingredient in the recipe above is the self-rising flour. Self-rising simply means that the flour already has baking powder mixed with it.

 In the period, potash, a.k.a. pearlash (a kind of salt made from refined wood ash) was used to aid the rising process. Baking soda is the modern equivalent of potash, and baking powder is essentially baking soda with some compound starches added as a souring agent.

 In other words, baking powder provides basically the same function as the salt or wood ash by-products but is easier to come by today. Baking powder was first discovered in the late 1700s, but didn’t come into widespread use until around the 1830s