Yonkers Brewing Co.


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Holiday Survival Guide: Beer & Food

So it is the holidays and you are going to holiday party after holiday party and you encounter cheese plate after cheese plate. Yeah, that sounds horrendous. So instead of hosting a mundane gathering spice things up and throw a freakin’ party people will want to be out.

This is your survival guide to hosting a party that will rock the socks off your guests.


Beer Nuts made with (and washed down with) Yonkers Lager

1 1/2 cup of Yonkers Lager
20 oz of Dry Roasted Peanuts
4 strips of thick cut Bacon
1/4 cup of Brown Sugar
1 Pinch of Pepper

1. Preheat Oven to 400 degrees.
2. In a large saucepan add peanuts, smoked beer and bring to a boil / vigorous simmer.  For about 10-15 minutes, Stir often until beer has evaporated and you will have a slight caramelized residue. Place the beer nuts in a bowl and set aside.  DON’T CLEAN THE SAUCEPAN.  We will use the pan with the caramelized beercoating to cook the bacon in also.
3. Using the same pan, (which I even left the couple peanuts that stuck in the pan) cook the bacon to your desired crispiness.  I enjoy a very crispy bacon.  Remove your bacon (allowing the bacon fat to drip in the pan before removing) and place on a paper-toweled plate.
4. Add the remaining bacon fat to the bowl with the peanuts, cover and shake for roughly a minute to coat the peanuts.
5. Pour your beer nuts on a cookie sheet and place in the oven for 10 minutes. While your peanuts are baking in the oven, add your chopped bacon, pepper and brown sugar in a cover-able bowl.
6. Remove the peanuts from the oven and place in a empty brown paper lunch bag.  Give it a quick shake and any excessive grease will get stuck to the bag.
7. Pour the peanuts in your bowl with the bacon, pepper and brown sugar.  Cover and shake for about 1 minute.  This will evenly and lightly coat your peanuts in the brown sugar.
8. Serve and enjoy!

Recipe Courtesy of Beer Chow


Spicy Short Rib Tacos Paired with Yonkers IPA

4 dried ancho chiles*, stemmed, seeded, and ribs discarded
1 medium onion, quartered
3 garlic cloves, coarsely chopped
1/3 cup brown sugar
1 tablespoon apple cider vinegar
1 1/2 cups low-sodium beef broth
1 teaspoon salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
6 pounds beef short ribs
1 tablespoon vegetable oil
Warm corn tortillas
Mexican crema or sour cream
1/2 cup chopped fresh cilantro leaves

1. Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
2. Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
3. Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
4. Cook in a 350 degree F oven for 3 1/2 hours until very tender. Allow the ribs to cool slightly in the sauce.
5. Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.

Cook’s Note: The ribs improve in flavor if cooked 2 days ahead. Cool completely, uncovered, then chill, cover and refrigerate. 

Recipe Courtesy of Food Network


Mini Reuben Sandwiches with Yonkers Irish Style Red Ale

2 slices rye bread or pumpernickel
2 teaspoons butter, at room temperature
2 tablespoons Russian Dressing
1/4 cup well-drained, fresh-style sauerkraut
2 ounces thinly sliced Gruyère or Switzerland Swiss cheese
1/4 pound thinly sliced corned beef

1. Butter each slice of bread evenly to the edges on one side.
2. Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you’ll grill it in.
3. Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
4. Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
5. Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
6. Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
7. Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
8. Serve hot! 

Recipe courtesy of Epicurious


Honey-Sesame Grilled Chicken Wings with Yonkers Honey Blonde

1/2 cup soy sauce
1 tbsp ginger (minced)
1 tbsp minced garlic
1 tbsp chili paste (asian)
2 lbs chicken wings (tips removed cut apart at joint)
1/2 cup honey
1 1/2 tsps hoisin sauce
2 tbsps toasted sesame seeds
1 green onion (trimmed and chopped)


1. In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.
2. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.
3. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they’re done.
4. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

Recipe Courtesy of Sunset Mag


Shiitake Ragoût on Chèvre Crostini


8 thin slice(s) baguette 
1 tablespoon(s) butter, melted 
1/4 teaspoon(s) sea salt
4 ounce(s) soft chèvre

2 tablespoon(s) extra-virgin olive oil $
1 teaspoon(s) garlic, finely chopped
1 tablespoon(s) finely chopped shallots
4 teaspoon(s) chopped fresh thyme, divided
2 cup(s) shiitake mushrooms, julienned
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) ground pepper
1 tablespoon(s) sherry vinegar
1/4 cup(s) sherry wine
1/2 teaspoon(s) cornstarch
1 tablespoon(s) crème fraîche

1. For the crostini, preheat oven to 350°F. Brush baguette slices lightly with butter. Bake until toasted and lightly browned, 4 to 5 minutes per side. Lightly season with salt and spread with chèvre.
2. For the ragoût, heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let garlic brown. Add half of the thyme and all mushrooms. Season with salt and pepper. Let mushrooms cook over medium-high heat without excessive stirring so they will brown.
3. Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine cornstarch in sherry wine, mix until dissolved and add to the pan. Cook until reduced or until there is very little liquid left in the pan.
4. Remove from heat and stir in crème fraîche. Taste and adjust seasoning with salt and pepper. Place a tablespoon of ragoût on each crostini and spread to cover the entire toast. Garnish with remaining chopped thyme and serve warm.


Gingerbread made with (and washed down with) Yonkers Stout

1 cup Yonkers Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting

1. Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
2. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
3. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
4. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
5. Serve cake, dusted with confectioners sugar, with whipped cream.

Recipe Courtesy of Gramercy Tavern


Coconut Macaroons Paired with Yonkers Belgian Pale Ale

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

1. Preheat the oven to 325 degrees F.
2 Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
3. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Recipe Courtesy of Food Network

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