taste ›› this
Chocolate Stout Cake cake 1¾ cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt ¾ cup unsweetened cocoa powder 1 cup granulated sugar 1 cup brown sugar, packed ½ cup butter, softened 1 tablespoon vanilla extract 2 large eggs ½ cup sour cream ½ cup buttermilk ½ cup black coffee ½ cup stout beer (i.e. Guinness) frosting 3½ cups confectioners’ sugar ½ cup butter softened 1 teaspoon vanilla extract ¼ cup milk (add more as needed) ½ cup unsweetened cocoa powder 3 ounces semisweet chocolate, melted 1. Preheat oven to 350°.
2. Grease and flour two 9-inch cake pans and set aside. Consider using cocoa powder instead of flour for a dark-colored cake. 3. In a medium bowl, whisk together all purpose flour, baking soda, salt, and cocoa powder. Set aside. 4. In a large bowl, cream together granulated sugar, brown sugar, and butter. Beat in eggs. Fold in vanilla extract and sour cream. 5. Combine dry ingredients with wet, alternating with coffee and buttermilk. Fold in beer. Pour batter evenly into prepared pans. Bake 20-25 minutes. Test for doneness with a toothpick. 6. Remove from the oven and let sit in pans until pans are cool enough to handle. Remove cake from pans and let cool on a cooling rack until completely cool. to make frosting 1. Cream together the confectioners’ sugar and butter. 2. Add cocoa powder and just enough milk to make it easy to mix. 3. Stir in vanilla extract and melted chocolate. 4. Frost the cakes.
Beer Cheese Soup (pictured on page 43) 1 bunch flat leaf parsley 1 jalapeno pepper 1 onion, small 1 red bell pepper 1 tablespoon thyme, fresh 2 cups chicken stock ¼ cup flour salt & pepper 4 tablespoons butter
1. Cook the bacon. Remove bacon from pan, leaving about a tablespoon of the rendered fat in the pan to serve as the base for the next step. 2. Sauté the onion and peppers in the fat, along with a little thyme. 3. Add butter to this mixture and, once it has melted, stir in some flour to make a roux. This is the base for the soup. 4. Pour in the beer first, then stock, then cream. 5. Add all of the cheeses. Stir constantly as cheese is added, ensuring that it melts and is evenly distributed. 6. Stir in the bacon, and serve garnished with bacon. yield: 6 servings
6 ounces cheddar cheese, sharp 4 ounces cheddar cheese, mild 2 ounces pepper jack cheese 2 cups chicken stock
1 cup pilsner beer 1 cup heavy cream
46 wvl • fall 2020
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