Tag Archives: beer

New England Turkey Burger

This summer has been a struggle for me to a keep up with my blog. If I’m not traveling for work, I’m working from home and sometimes just can’t stand to be in front of my computer any longer. So, thank you for those of you who are hanging on and checking in here for my periodic posts. The thing is, I still cook and still take pictures. I’m just bad and getting the blogs written up. Every time I think maybe I should just give this whole thing up, I remember why I did it in the first place. Because I enjoy cooking, I enjoy writing and I have to eat anyway, right? Well, my typical diet this summer has basically been burgers and pizza so here is yet another burger I made: this New England Turkey Burger.

This turkey burger is flavored with beer-infused caramelized onions which help to keep the meat juicy and vibrant. I used the seasonal beer Sam Adams Porch Rocker instead of Summer Ale but any beer can be used. A mayonnaise-mustard spread, cheese, tomato and lettuce top this burger – oh and another big dollop of caramelized onions. For someone who absolutely hated onions as a kid, I’ve found a newfound respect for this veggie, especially when it’s softened up with some beer! So, it’s summer and it’s another burger. But isn’t that what summer is for?

Heat a large skillet over medium heat. Add oil; swirl. Add onion; cook 7 minutes or until tender, stirring occasionally. Add beer; bring to a boil over medium-high heat. Reduce heat. Simmer 20 minutes or until onion is golden and liquid almost evaporates; stir occasionally. Cool.

Preheat grill or pan to medium-high heat. Remove 1/4 cup onion mixture from pan; finely chop. Combine chopped onion mixture and turkey.

Divide mixture into 4 equal portions; gently shape each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle with salt and pepper. Place patties on grill rack or pan coated with cooking spray; grill 5 minutes. Turn patties; grill 3 minutes.

Top with cheese; grill 1 minute or until cheese melts and turkey is done.

Combine mayonnaise and mustard. Spread 1 1/2 teaspoons mayonnaise mixture on bottom half of each bun; top each with 1 lettuce leaf, 1 tomato slice, and 1 patty. Divide onion mixture evenly among servings; top with top halves of buns.

Additions: None

Omissions: None

Substitutions:

Sharp cheddar
Seasonal beer
Spinach

Overall Rating: Love It

Source: Cooking Light magazine

Cheddar-Beer Fondue

Yesterday, the recipe I brought you had beer. Today, this recipe has beer. Honestly, it was a coincidence. I do love beer but I’m not at the point where I have to have it in my food. At least not yet. There is a restaurant near me called Redstone American Grill who has the best jerk chicken fondue I have ever had. When I came across this recipe for Cheddar-Beer Fondue, I really wanted to see how easy (or hard) it was to make fondue at home. Especially when you don’t own a fondue pot.

Light beer, Dijon mustard, garlic, and hot sauce are whisked together in a saucepan before cheddar cheese is added and melted until ooey and gooey. A little cornstarch tossed with the cheese before it goes in helps to thicken this fondue up a little and the Dijon mustard and hot sauce add perfect complementary flavors. I used reduced-fat cheddar cheese and, I have to admit, I thought this was going to be a disaster. The cheese, which first seized and stuck in clumps to my whisk, eventually softened up and melted smoothly. Obviously regular cheddar cheese will react, and probably taste, better but I was pleasantly surprised by this fondue. I served mine with apple slices, baby carrots and coins of smoked turkey sausage but broccoli florets, grape tomatoes, bread cubes, brussels sprouts, grapes, clementine wedges, baby potatoes and even chocolate would be other great dippers. Additionally, any other of your favorite melting cheeses like mozzarella, smoked Gouda, Fontina, or Gruyere could be used instead of cheddar. This may be a little messier than you want for a party but just keep napkins nearby because who doesn’t love cheese?

Want some other appetizer ideas for the big game? Try Buffalo Chicken Cheese Bites, Chipotle-Garlic Edamame, Layered Bean Dip, Lemon-Horseradish Dip, Roasted Red Pepper Dip, Sausage-and-Feta Cheese-Stuffed Peppers, and Tortellini Caprese Bites.

The ingredients:

Heat beer, Dijon mustard, garlic, and hot sauce in 4-quart saucepan on low; whisk in Cheddar cheese tossed with cornstarch until melted and smooth.

Serve with sliced cooked sausage, cooked new potatoes, bread cubes, vegetables and/or apple slices for dipping.

Additions: None

Omissions: None

Substitutions:

Reduced-fat cheddar cheese

Overall Rating: Like It

Source: Good Housekeeping magazine

Witches’ Brew

When I first started this blog, I made a cocktail each week and posted it every Friday. After all, when you’ve had a long week at work, what a better way to unwind than to sit down with a new tasty beverage? I love trying new drinks but as a result of making a cocktail each week, I ended up with an overstocked liquor cabinet and needed to slow things down. Well, as the weather gets a little cooler, it’s got me in the mood for trying more new drinks. With Halloween being this week, there is no better time than now to try this Witches’ Brew.

White beer (like Blue Moon) is jazzed up with pomegranate liquor and pomegranate juice. That’s it. Being a lover of white beer, I was curious to try this concoction but at the same time freaked out. Why ruin a perfectly good beer? But it doesn’t ruin it. Instead, the pomegranate adds a little something-something and mellows out the beer’s flavor which makes this taste more like a cocktail than a beer. Pomegranate has a hearty flavor which you may or may not like. I personally love the flavor of pomegranate so I think this works well with a white beer that already has citrus tones to it. Now, I have no idea why this is called Witches’ Brew as there really isn’t anything particularly Fall or Halloween-y about it. But who cares? While I’m cuddled up on the couch shivering from watching Halloween for the millionth time, I’ll be glad I have this to calm my nerves a bit.