By William Brand
Sunday, October 28th, 2007 at 2:09 pm in Uncategorized.
Photo: Lucy Saunders, and her editor Ray Daniels at the Great American Beer Festival in Denver. She’s holding her cookbook
Credit: William Brand
Are you a foodie? I am. That is, I love good food and when it’s paired with or made with beer, that’s plus.
Well, here’s an email newsletter you can subscribe to without charge that features the best of both world: food and beer. It’s the Grilling With Beer Newsletter, written monthly by cookbook author Lucy Saunders. Her latest book is: The Best of American Food & Beer: Pairing & Cooking With Craft Beer, 2007, Brewers Publications. It’s a wide-ranging look at craft beer across America with an emphasis on pairing beer with food and cheese.
Last year, she wrote Grilling With Beer: Bastes, BBQ Sauces, Mops, Marinates, & More Made With Craft Beer, F&B Communications. This is the best book on the subject of barbecue and beer today. I’ve tried numerous recipes; they all work beautifully.
You can find a couple of her recipes here on my blog.
To subscribe to her newsletter, email: email@example.com. You can find lots of recipes and more at her website: GrillingWithBeer.com.
Here’s a recipe from her October newsletter:
Pike’s XXXXX Chocolate Sauce
Rose Ann Finkel, an extraordinary chef and partner in the Pike Brewery, cautions not to substitute chocolate chips for the chopped chocolate in this recipe “because chips are too waxy” and the sauce won’t be as smooth.
Note: You can find Madagascar Bourbon vanilla extract in the baking section of specialty food stores and online by mail order.
1 cup heavy cream
1/2 cup dry stout
8 ounces bittersweet chocolate (60% to 72% cocoa), finely chopped
1 teaspoon Madagascar Bourbon vanilla extract
1. Combine the cream and stout in a saucepan and bring it to a simmer over medium-high heat.
2. Pour it over the chopped chocolate and gently whisk until the chocolate is melted and the sauce is smooth.
3. Whisk in the vanilla and serve warm, or cool completely and store in airtight container in refrigerator.
Keeps for up to 1 week.
Makes 1 2/3 cups
Suggested pairing: Dry stout