A recipe for a dessert full of flavour found on food52.com
A rich dark chocolate pudding that puts the store-bought version to shame. Why you’ll love it: You can never go wrong when pairing chocolate with more chocolate. Where this pudding exceeds the choco-norm is in the depth of flavor created by the addition of crisp, slightly bitter stout. Each bite hits the perfect balance between sweet and bitter – the only drawback is waiting for it to cool.
Shelagh Caudle at medieval-recipes.com writes: What I particularly like about this barley bread recipe is the combination of the cereal with honey and ale. The bread that you get as a result of this has a wonderfully, earthy smell and taste which comes from both the barley and the ale. It reminds me of my childhood when my grandmother would bake her own bread using ale, an English tradition passed on over generations.
This type of bread was popular amongst monks as they knew that barley was a good source of sustanance and because many monks brewed ale, a key ingredient in good bread making.’’
A recipe from “Mat for Ølvenner” (Food for Beer Lovers)
published in 1987
A cookbook about beer without a recipe from Germany would be unthinkable, so why not just choose “Bratwürst mit Sauerkraut und Apfel”? In Germany, people are much better at using a splash of beer in the food and a few glasses of the same when the dish is done than people are most other places.
A fancy take on homemade ice cream found on food52.com
And while we’re talking about beer, what about this nifty combination; Subtle smoky/chocolatey flavors make this ice cream a divine treat. Don’t skimp on the cream! How about a scoop on top of a brownie or chocolate cake?
A recipe from “Mat for Ølvenner” (Food for Beer Lovers) published in 1987
Cakes are nice, and cream gateaux are festive. Now, cream gateaux may be made in many ways and given a very nice appearance, but they are all made from the same basics. There must be a sponge as a starting point. It should be soaked in a liquid and then decorated with cream and garnished to taste.