Dark and malty, this jelly loves smoked cheeses and crusty bread. Turn up the flavor of a Crock-Pot roast, or use it to caramelize onions. Good Food Award Finalist 2015
Ingredients: Oatmeal Stout, cane sugar, citrus pectin.
Slow Cooker Ribs
This dish can also be made on a stove top or even in the oven using a Dutch oven. It pairs well with any beer, wine or coffee jelly.
2 pounds beef or pork short ribs
1 small onion, diced
1 large carrot, diced
2 stalks celery, chopped
1 small pepper, chopped
4 cloves garlic, crushed
3 Tablespoons jelly
1 teaspoon salt
1 Tablespoon black pepper
3 Tablespoons water or broth
Begin by browning short ribs in a heavy pan. Browning the meat first adds extra flavor but this step can be skipped if you are short on time.
Turn the crock pot on high and cover the bottom of the pot with the veggies. Place the browned meat on top of the veggies. Add jelly, water, salt and pepper to the crock-pot and cover with a lid. Allow to cook for 4-6 hours on high (up to 8 hours on low) or until the meat falls from the bone. Stir occasionally to coat the meat with sauce.
Beer Cupcakes with Beer Jelly Filling
Yield 1 dozen
½ cup buttermilk
¾ cup beer
2 teaspoons honey
2 cups flour
½ teaspoon baking soda
1 teaspoon baking powder
¾ cup sugar
5 tablespoons butter, melted
Note: add complementary flavorings to highlight your beer. Lighter, fruity beers like Apricot Ale or Hefeweizen pair with the zest of half an orange. With pumpkin ale, try adding ½ teaspoon of cinnamon to your dry ingredients. With porter or stout, add 1 teaspoon of vanilla to your wet ingredients.
Whisk the flour, baking soda, baking powder, and sugar in a small bowl. Set aside.
Whisk the eggs in a large bowl. Add the buttermilk, beer, vanilla & honey and thoroughly combine. Fold in the flour in 2 parts, then add the melted butter and mix until just combined. Do not over mix.
Fill cupcake liners or greased tins 2/3 full. Bake for 20 minutes at 350 degrees. Cool cupcakes completely before filling and frosting.
Fill the cupcakes from the top with about 1 teaspoon of beer jelly, using a piping bag and a sharp tip. You can also cut a hole for the filling with a sharp paring knife, removing an upside-down cone shaped-piece of cupcake from the top. Fill the resulting hole with jelly and replace the top cupcake piece before frosting.
Add more beer flavor by adding 2oz of beer jelly to your favorite buttercream frosting.