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name:
Crystol
Question:
I belong to a dinner
group that has different themes. The current theme is Beer.
My course is salad. Help! I am really
stumped.
Web Chef: What
an interesting subject, I went to google.com and entered in beer salad.
Here are some ideas that you might try
This is my first choice; I would use a Porter with this.....Do not use
Guiness it makes things bitter when you cook with it, in my opinion.
Best of luck and please tell me how this comes out I would like to include
this in our newsletter. ...Stephen
Warm Potato Salad with Beer Dressing
Ingredients
2-1/2 pounds red potatoes
1/2 cup finely chopped mild red or yellow onions
1/4 cup finely chopped parsley
2 tablespoons chopped chives
Beer Dressing
6 tablespoons olive oil
1/2 cup finely chopped onions
3/4 cup lager
3 tablespoons malt or cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and pepper
Instructions
To make the salad:
Cook the potatoes in boiling salted water until a knife point can be
easily inserted, about 20-25 minutes. Remove, and as soon as you can
handle them, slice them, unpeeled, into l/4-inch rounds. While the potatoes
are still warm, gently mix them with the onions, parsley, and beer dressing.
Do not overmix or the potatoes may break into pieces. Taste for salt
and pepper. Garnish with chopped chives. Serve warm or at room temperature.
Yield: 6 servings
To make the dressing:
Heat 2 tablespoons of the olive oil in a small frying pan over medium
heat. Add the onions and cook until just soft, about 5 minutes. Add
the lager, vinegar, and sugar and boil for 5 minutes. Put into a food
processor with the mustard. With the motor running, slowly pour in the
remaining 4 tablespoons olive oil. Taste for salt and pepper.
Yield: about 1 cup, enough for 2-1/2 pounds of potatoes
Poppy Seed-Beer Salad Dressing
Ingredients
Delicious on fruit salads.
1/2 cup beer
1/2 cup oil
1/4 cup honey
1 tsp poppyseed
1 tsp lemon juice
1/4 tsp dry mustard
1/4 tsp salt
Method
Shake ingredients in a covered jar. Makes 1 1/4 cups.
Ingredients
6 medium potatoes
4 bacon slices
1 Tablespoon onion, chopped
1 celery stalk, chopped
1 teaspoon salt
2 Tablespoons butter
2 Tablespoons unbleached flour
1/2 teaspoon dry mustard
1 Tablespoon sugar
1 cup beer, any brand
1/2 teaspoon Tabasco hot pepper sauce
2 Tablespoons fresh parsley, chopped
Boil potatoes in medium-size saucepan until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery,
and salt; set aside. Stir melted butter and flour in a small saucepan
until blended. Add mustard and sugar. Slowly stir in beer and hot pepper
sauce. Bring to a boil, stirring constantly. Pour over potatoes. Sprinkle
with parsley. Toss lightly and let stand 1 hour. Add bacon mixture;
toss gently and serve.
Serves: 4.
Tomato Beer salad Dressing
1 l/2 cups salad oil
1 cup beer
1 tablespoon Worcestershire sauce
2 cans (10 3/4 ounces each) condensed tomato soup
1 small onion, grated
1 large clove garlic, mashed
1 tablespoon sugar
2 tablespoons salt
1 tablespoon prepared horseradish
Combine all ingredients in a bowl and beat until well blended. Chill
until ready to serve. Beat again just before serving.
Yield: 12 servings or 5 cups
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BEER Cole Slaw
1/2 cup beer or ale
1 cup mayonnaise
1 teaspoon celery seed
2 teaspoons minced onion
1 teaspoon salt
1/4 teaspoon Tabasco
6 cups shredded cabbage
1 green pepper, shredded
Gradually stir beer into mayonnaise, blending well. Add celery seed,
minced onion, salt and Tabasco. Add mayonnaise to cabbage and green
pepper. Toss lightly. Chill.
Yield: 8 to 10 servings
Susan Doyle
Beer Potato Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup beer
6 cups cooked potatoes -- peeled and cubed
1/2 cup onions -- chopped
3/4 cup celery -- chopped
1/2 pound bacon -- cooked and crumbled
salt and pepper -- to taste
Blend mayonnaise, sour cream and beer. Toss lightly with potatoes,
onion and
celery. Garnish with crumbled bacon. Salt and pepper to taste. Chill
for
three hours for a summer delight or place in slow oven (275 degrees)
for 20
minutes to accompany a winter supper.
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