Taste of Beer Party Menu

Here is a quick menu that is a simple way to compare beer flavors back to back, with a “hands-on” main course of finger foods. Making two batches of shrimp, each with a different beer, and steaming artichokes with a third variety opens up a contrasting world of beer flavors.

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Peel and Eat Shrimp

Beer-Steamed Artichokes

Gingerbread Porter Cake With Caramel Sabayon

Peel and Eat Shrimp

Active Work Time: 5 minutes * Total Preparation Time: 20 minutes

I use Winternacht from Oregon’s Widmer Brewing Co. for the winter ale and Saxer Pilsner, also from Oregon, for the lager.

1 (12-ounce) bottle winter ale, 2 tablespoons reserved for mustard sauce

1 large onion, halved

1 cup lemon juice

2 teaspoons celery salt

2 sprigs fresh parsley or 2 teaspoons dried

2 teaspoons salt

2 bay leaves

2 sprigs fresh thyme or 1 teaspoon dried

1 teaspoon minced basil

6 cloves

4 black peppercorns

1/4 teaspoon ground cumin

1 (12-ounce) bottle pilsner lager, 2 tablespoons reserved for cocktail sauce

2 pounds shrimp in shells

Beer Cocktail Sauce

Beer Mustard Sauce

* Put winter ale in large saucepan. Add 1/2 onion, 1/2 cup lemon juice, 1 teaspoon celery salt, 1 sprig parsley, 1 teaspoon salt, 1 bay leaf, 1 sprig thyme, 1/2 teaspoon basil, 3 cloves, 2 peppercorns and 1/8 teaspoon cumin. Bring to boil.

* Put pilsner lager in separate saucepan. Add remaining 1/2 onion, 1/2 cup lemon juice, 1 teaspoon celery salt, 1 sprig parsley, 1 teaspoon salt, 1 bay leaf, 1 sprig thyme, 1/2 teaspoon basil, 3 cloves, 2 peppercorns and 1/8 teaspoon cumin. Bring to boil. Reduce heat to low on both pots and simmer 5 minutes.

* Add 1 pound shrimp to each pot and simmer until pink, 3 to 5 minutes. Drain shrimp in colander, discarding onion and bay leaf.

6 to 8 servings. Each of 8 servings: 91 calories; 276 mg sodium; 110 mg cholesterol; 1 gram fat; 3 grams carbohydrates; 15 grams protein; 0.14 gram fiber.

Beer Cocktail Sauce

Active Work Time: 5 minutes * Total Preparation Time: 25 minutes

1/3 cup chili sauce

2 green onions, finely chopped

1/2 teaspoon prepared horseradish

2 tablespoons Pilsner lager

* Combine chili sauce, onions, horseradish and beer. Chill at least 20 minutes before serving.

About 1 cup. Each tablespoon: 6 calories; 63 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.01 gram fiber.

Beer Mustard Sauce

Active Work Time: 5 minutes * Total Preparation Time: 25 minutes

2 tablespoons Dijon mustard

1 tablespoon plain yogurt

2 green onions, chopped fine

2 hardboiled egg yolks, mashed

1 tablespoon lemon juice

2 tablespoons winter dark ale

Salt

1/4 teaspoon white pepper

* Combine mustard, yogurt, onions, yolks, lemon juice, ale, salt to taste and pepper. Chill at least 20 minutes before serving.

About 1 cup. 1 tablespoon: 13 calories; 72 mg sodium; 27 mg cholesterol; 1 gram fat; 0 carbohydrates; 1 gram protein; 0.01 gram fiber.

Beer-Steamed Artichokes

Active Work Time: 5 minutes * Total Preparation Time: 50 minutes

The Bridgeport Amber I use shows a delicious balance between medium-roasted malt and hops. The beer is vaguely sweet and the artichokes end up with a slightly nutty ale flavor. Serve the artichokes with mayonnaise if you like.

4 large artichokes

1 (12-ounce) bottle amber ale, plus extra bottle if needed for steaming

3 cups water

* Cut 1/4 to 1/3 off top of each artichoke. Snap off or trim with knife any small coarse leaves next to stem, remove toughest large outer leaves and snip thorny tips off remaining leaves with kitchen shears or knife.

* Pour 1 bottle amber ale and 1 1/2 cups water into pan or steamer and bring to boil.

* Add artichokes and steam until 1 or 2 inner leaves easily pull free, about 45 minutes. Add more beer and water as needed about halfway through cooking time to maintain liquid. (Beer boils off quickly.)

* Cut each artichoke in half vertically if desired for serving.

8 servings. Each serving: 30 calories; 57 mg sodium; 0 cholesterol; 0 fat; 7 grams carbohydrates; 2 grams protein; 0.75 gram fiber.

Gingerbread Porter Cake

Active Work Time: 10 minutes * Total Preparation Time: 1 hour

This recipe is from Michael Thieme, executive chef of the Valley River Inn in Eugene, Ore. He describes his cake as “an elegant rendition of a traditional recipe; fresh ginger gives this cake a spicy kick and a dark porter replaces the molasses that is most commonly used in gingerbread.” He finishes the cake with a drizzle of Caramel Sabayon, but it tastes great with a spoonful of whipped cream or ice cream.

2 cups flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 tablespoon grated ginger root

1 teaspoon ground coriander

Pinch cinnamon

2 eggs

3/4 cup porter beer, at room temperature

1/4 cup buttermilk

1/4 cup (1/2 stick) butter, melted

1 cup brown sugar, packed

2 teaspoons grated orange zest

Caramel Sabayon, optional

* Sift together flour, baking soda, baking powder, ginger root, coriander and cinnamon in mixing bowl.

* Whisk together eggs, beer, buttermilk, butter and sugar in separate bowl until smooth. Gradually whisk in dry ingredients until smooth. Stir in zest.

* Pour batter into lightly greased and floured 8-inch cake pan. Bake at 350 degrees until toothpick inserted in center comes out clean, 45 to 50 minutes. Serve with Caramel Sabayon, if desired.

8 servings. Each serving without Caramel Sabayon: 255 calories; 195 mg sodium; 69 mg cholesterol; 7 grams fat; 41 grams carbohydrates; 5 grams protein; 0.10 gram fiber.

Caramel Sabayon

Active Work and Total Preparation Time: 5 minutes (35 minutes with sub-recipes)

Spoon a little sauce over each slice of Gingerbread Porter Cake. The sauce also works well over other cakes and makes a great ice cream topping.

1/2 cup heavy whipping cream

1 cup Pastry Cream

1/2 cup Caramel Sauce

* Beat whipping cream until stiff peaks form. Fold Pastry Cream into whipped cream. Gently fold in Caramel Sauce.

3 cups. Each 2-tablespoon serving: 65 calories; 9 mg sodium; 26 mg cholesterol; 4 grams fat; 7 grams carbohydrates; 1 gram protein; 0 fiber.

Caramel Sauce

Active Work Time: 12 minutes * Total Preparation Time: 22 minutes

1 cup sugar

3 tablespoons water

1 cup whipping cream

* Put sugar and water in large saucepan and stir until dissolved. Boil over medium-high heat without stirring until lightly brown, about 10 minutes. Immediately remove from heat and pour in cold whipping cream to stop cooking. Stir until well mixed. Let cool about 10 minutes before using.

1 cup. 1 tablespoon: 100 calories; 6 mg sodium; 21 mg cholesterol; 6 grams fat; 13 grams carbohydrates; 0 protein; 0 fiber.

Pastry Cream

Active Work Time: 15 minutes * Total Preparation Time: 25 minutes

1/4 cup flour

1/4 cup cornstarch

1/3 cup sugar

3 cups milk

3 egg yolks

* Combine flour, cornstarch and sugar in bowl. Whisk in 2 tablespoons milk and egg yolks until smooth.

* Bring remaining milk to boil in saucepan over medium heat. Whisk 1 to 2 tablespoons boiling milk into flour-egg mixture, then pour mixture back into saucepan, whisking to combine. Return to boil over medium heat, whisking constantly until thickened, about 30 seconds. Remove from heat.

* Place plastic wrap on surface of mixture to prevent skin from forming. Let cool, then refrigerate until ready to use.

3 cups. 1/2 cup: 172 calories; 66 mg sodium; 145 mg cholesterol; 5 grams fat; 25 grams carbohydrates; 6 grams protein; 0.02 gram fiber.