A La Carte

Oberon, a popular summer brew from Bell’s Brewery, will be released on March 30. Bell’s Brewery owner Larry Bell will be tapping and tasting Oberon at Regional Food and Drink in downtown

Heather Holland

Washington, D.C. For college students in southwest Michigan who can’t make it to the nation’s capital to celebrate with Mr. Bell, head to Bell’s Eccentric Cafe at 355 E. Kalamazoo Ave. for fresh Oberon on tap. After you get your fill, invite your favorite beer connoisseurs over to sample some brew inspired recipes.

Beer Margaritas
1 lime, cut into 8 wedges
1/4 cup coarse salt
2 (12-ounce) bottles your favorite beer, chilled (recommended: Oberon)
1/2 cup frozen concentrate limeade, thawed
1/2 cup chilled tequila
Ice cubes

Rub lime wedges around rims of 4 margarita glasses. Dip rims into salt to coat lightly. In a medium pitcher, combine beer, limeade, and tequila. Fill prepared glasses with ice, then with margarita mixture. Garnish with remaining lime wedges. Serve immediately.

Guinness and Onion Soup
2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
Gray salt
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups dark beer (recommended: Guinness)
6 cups beef stock
6 slices country bread cut 1/2-inch thick, toasted
1/2 pound Irish Cheddar, sliced thin
Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about five minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

Super Easy Beer Bread
3 cups self rising flour
2 tablespoons sugar
1-12oz can beer at room temperature (recommended: Budweiser)
1/2cup shredded sharp cheese

Mix all ingredients together. Put in greased loaf pan or a 9×9 greased pan. Bake at 375 degrees for 30 to 40 minutes.

Paula Dean’s Beer-in-the-Rear Chicken
1 (3-pound) chicken
Seasoned salt
Paula’s House Seasoning, recipe follows
1 (12-ounce) can beer
1 sprig rosemary
Assorted barbecue and hot sauces, your choice

Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook.
Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.
Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.

Paula’s House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup pepper
Combine ingredients in a small bowl.

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Posted by HeraldAdmin on Mar 25 2009. Filed under Recipe, Weekend Scene. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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