Classic Black And Tan Recipes

Steps:

• Prepare the pork: Combine the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup marinade for the slaw. Add the pork to the bag and mix well. Refrigerate 2 to 6 hours.
• Make the glaze: Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each stout and brown sugar and cook 4 minutes. Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger. Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes. Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool.
• Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade. Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve, at least 30 minutes.
• Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.

Steps:

• Pour cider into a pint glass. Slowly pour stout over the back of a spoon into glass to create a darker layer on top. Squeeze and drop lemon wedge into glass. Serve immediately.

Steps:

• Fill a pint glass half full with the lager beer. Using a spoon and a slow, controlled pour, layer Stout on top of lager beer. Serve cold.

Steps:

• Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.
• Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.
• Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves.

Steps:

• Pour the pale ale into a pint glass. Lay a spoon upside-down over the mouth of the glass and slowly pour the Guinness over the back of the spoon. (Pouring this way slows the flow of the Guinness so that it floats atop the pale ale.) Do not stir.

Steps:

• For the cake: Preheat the oven to 325 degrees F and position a rack in the middle. Butter an 8-inch square baking pan.
• Pour the batter into the baking pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a rack.
• To assemble the black & tans: Invert the cooled cake onto a work surface and cut it into 6 equal rectangles. Cut each rectangle into squares about the size of ice cubes. Set out six Pilsner or similar glasses. Put 2 rounded scoops of ice cream into each glass. Divide the cake cubes evenly among the glasses, then add 1/2 scoop of ice cream to each glass, mounding it slightly in the center. Top with softly whipped cream to look like the frothy head on a pint of stout, allowing a drip to edge over the side. Serve immediately.
• Sift the flour, cocoa powder, baking soda, and salt onto a piece of waxed paper or into a medium bowl.
• With an electric mixer on medium speed, beat the butter and the sugar until light and fluffy, about 3 minutes. Add the oil, beating well. Beat in the egg, then the vanilla. On low speed, add the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the dry ingredients, scraping down the sides of the bowl and mixing just until the batter is smooth.

Steps:

• For chocolate sauce:
• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil; 1 minute. Remove from heat. Mix in instant coffee granules. Add chocolate and whisk until melted and smooth. Stir in cream, vanilla and salt. Cool slightly. Transfer to 2-cup jars. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)
• For butterscotch sauce:
• Preheat oven to 375°F. Place pecans on cookie sheet. Toast until fragrant and just beginning to brown, stirring occasionally, about 12 minutes. Cool completely.
• Stir sugar and Scotch whiskey in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil. Boil without stirring until mixture is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 4 minutes. Remove from heat and whisk in cream (mixture will bubble up). Return to boil, whisking constantly. Remove from heat and whisk in butter, salt and pecans. Cool sauce slightly. Transfer to 2-cup jar. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.
• Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
• Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.
• Mix peanut butter and butter together with a hand mixer. Gradually blend in the sugar and half and half. Blend until fluffy and light. Can be prepared a day or two in advance, tightly wrapped, and refrigerated. Allow to come to room temperature before using.
• Mix cocoa and butter together with a hand mixer. Gradually blend in the sugar and half and half. Blend until fluffy and light. Can be prepared a day or two in advance, tightly wrapped, and refrigerated. Allow to come to room temperature before using.
• With offset spatula, spread peanut butter frosting over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate frosting over other half.