Firestone Walker Reserve Porter Bread
4 cups flour
¼ cup sugar
2 Tablespoons baking powder
12 ounces Walker Reserve Porter
2 teaspoons salt
2 eggs, slightly beaten
Preheat oven to 375 degrees
Mix flour, baking powder, and salt with sugar. Add beer and egg both at once and stir. You may have to knead the last of the flour with hands.
Place in greased 9×5 inch loaf pan and bake at 375 degrees until done, about 1 hour and 10 minutes.
Remove from pan and cool immediately.
Firestone Walker Pale 31 Vinaigrette
(Yields ½ cup)
3 ounces Firestone Walker Pale 31
1 Tablespoon shallot, minced
1 teaspoon orange zest, finely grated
2 teaspoons lemon juice
1 Tablespoon honey
2 teaspoons Dijon mustard
4 Tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
In a small bowl, whisk beer with the shallot, orange zest, honey and mustard. Gradually add the oil in a thin stream, whisking constantly. Season with salt and pepper and serve.
Velvet Merlin Brownie Bites
1 cup Velvet Merlin
1 cup (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 ½ teaspoons baking soda
¾ teaspoons salt
2 large eggs
2/3 cup sour cream
Preheat oven to 350 degrees.
Whisk flour, sugar, baking soda, and ¾ teaspoon salt in a large bowl to blend.
Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into 9×13 baking dish.
Bake until tester inserted into center comes out clean, rotating once front to back if your oven bakes unevenly, about 20 minutes. Cool completely before frosting.