How to turn UFO Raspberry Hefeweizen into food?
September 14, 2009 6:08 PM Subscribe
I have a bunch of UFO Raspberry Hefeweizen. Can I turn it into tasty food?
Some well-meaning person brought a lot of UFO Raspberry Hefeweizen to a party, leaving behind many bottles. Free beer is rarely a problem. Unfortunately, my ladyfriend and I find this particular beer far too sweet and syrupy to actually drink. Can anyone think of any good ways to use it in cooking?
I've already seen a recipe for a vinaigrette, but I haven't tried it out yet.
Bonus points for recipes which counteract its cloying nature.
Some well-meaning person brought a lot of UFO Raspberry Hefeweizen to a party, leaving behind many bottles. Free beer is rarely a problem. Unfortunately, my ladyfriend and I find this particular beer far too sweet and syrupy to actually drink. Can anyone think of any good ways to use it in cooking?
I've already seen a recipe for a vinaigrette, but I haven't tried it out yet.
Bonus points for recipes which counteract its cloying nature.
Best answer: Coarsely chop prunes or dried cherries and place in a small saucepan. Cover with Hefeweizen and slowly simmer for half an hour or so until the fruit is soft and the liquid is reduced to a syrupy glaze. Cool and serve over Greek yogurt for a sumptuous breakfast. Keeps in the fridge for a week or so.
posted by timeo danaos at 6:50 PM on September 14, 2009
posted by timeo danaos at 6:50 PM on September 14, 2009
I am not any kind of cook so take this with a grain of salt, as it were, but I wonder if it add an interesting note as the beer in one of my all-time favorite recipes, Pork and Tomatillo Stew.
Too bad you don't live closer or I'd gladly take it off your hands.
posted by Horace Rumpole at 6:50 PM on September 14, 2009
Too bad you don't live closer or I'd gladly take it off your hands.
posted by Horace Rumpole at 6:50 PM on September 14, 2009
What about using it in a bread? I think most beer breads are not sweet, but I could see making a sweet bread, or a scone type thing from it.
posted by kellyblah at 7:10 PM on September 14, 2009 [1 favorite]
posted by kellyblah at 7:10 PM on September 14, 2009 [1 favorite]
I second the bread idea. As a homebrewer I end up with loads of beer that is sometimes flat, bacterially contaminated, or otherwise unpalatable out of which I make beer bread. You don't need a bread machine, or any special ingredients, or even yeast. And beer flavors seldom come through much after baking.
Get a big bowl.
Pour in one bottle of beer.
Pour on top of that 3-4 cups flour (any kind, but whole wheat is great).
3-4 tbs baking powder.
1 tbs olive oil
Several tablespoons brown sugar, or honey, or some sort of sweetness.
A sprinkle of salt.
Optional but delicious, a handful of whatever nuts or seeds you have available (flax seeds, sunflower seeds, etc.)
Optional, a handful of raisins, frozen blueberries, or other small fruit
Mix it all together with a big spoon. It's going to look wet (this isn't the kind of bread you knead). but shouldn't be runny (add more flour if it is). Pour it into a greased bread pan. Stick it straight into the oven (no rising necessary). Cook it for about 45-50 minutes at about 375 until it gives a hollow sound when you knock on the top of it. It's going to look kind of lumpy on top when it's cooked. Drizzle a little butter on top of the loaf for asthetics if you like. Slice and enjoy. Almost any ingredient variation of the above recipe will work.
posted by FairlyFarley at 8:35 PM on September 14, 2009 [3 favorites]
Get a big bowl.
Pour in one bottle of beer.
Pour on top of that 3-4 cups flour (any kind, but whole wheat is great).
3-4 tbs baking powder.
1 tbs olive oil
Several tablespoons brown sugar, or honey, or some sort of sweetness.
A sprinkle of salt.
Optional but delicious, a handful of whatever nuts or seeds you have available (flax seeds, sunflower seeds, etc.)
Optional, a handful of raisins, frozen blueberries, or other small fruit
Mix it all together with a big spoon. It's going to look wet (this isn't the kind of bread you knead). but shouldn't be runny (add more flour if it is). Pour it into a greased bread pan. Stick it straight into the oven (no rising necessary). Cook it for about 45-50 minutes at about 375 until it gives a hollow sound when you knock on the top of it. It's going to look kind of lumpy on top when it's cooked. Drizzle a little butter on top of the loaf for asthetics if you like. Slice and enjoy. Almost any ingredient variation of the above recipe will work.
posted by FairlyFarley at 8:35 PM on September 14, 2009 [3 favorites]
I've seen beer used in cakes, like this one, but I'm not too sure how that would work with a non-stout.
I made a cake once that used Young's Double Chocolate Stout. Actually it was a trifle, layered with some Kahlua'd mascarpone/whipped cream, raspberry sauce (made with Lindemann's framboise), and port soaked cherries. Worth the trouble, for reals.
posted by eldiem at 8:56 PM on September 14, 2009
I made a cake once that used Young's Double Chocolate Stout. Actually it was a trifle, layered with some Kahlua'd mascarpone/whipped cream, raspberry sauce (made with Lindemann's framboise), and port soaked cherries. Worth the trouble, for reals.
posted by eldiem at 8:56 PM on September 14, 2009
Best answer: Use it to make a zabaglione (in place of marsala)
Done this before and it's good.
You can let it go flat and freeze it in another container for use later.
4 egg yolks
1/4 cup sugar
1/4 cup beer
beat yolks until they lighten
beat in sugar
while whisking, slowly add beer
place bowl over a pot if simmering water (making sure the bowl does not touch the water)
whisk the mixture until it thickens. The slower the better. Overcooking will cause it to curdle.
pour custard into cups. serve warm or cold.
Serve with raspberries and/or a dollop of mascarpone. Or whipped cream. Or nothing. Or serve it however you want.
posted by Seamus at 9:03 PM on September 14, 2009 [1 favorite]
Done this before and it's good.
You can let it go flat and freeze it in another container for use later.
4 egg yolks
1/4 cup sugar
1/4 cup beer
beat yolks until they lighten
beat in sugar
while whisking, slowly add beer
place bowl over a pot if simmering water (making sure the bowl does not touch the water)
whisk the mixture until it thickens. The slower the better. Overcooking will cause it to curdle.
pour custard into cups. serve warm or cold.
Serve with raspberries and/or a dollop of mascarpone. Or whipped cream. Or nothing. Or serve it however you want.
posted by Seamus at 9:03 PM on September 14, 2009 [1 favorite]
Do what the last person did...take it to a party and ditch it there.
It's going to be a bit difficult to work flavors that you don't like into recipes you do like. Adding to the difficulty you've got two flavors to work into a recipe. You need to work with both the beer and raspberry flavors.
Pass it on to raspberry beer lover and be done with it.
posted by 26.2 at 12:55 AM on September 15, 2009
It's going to be a bit difficult to work flavors that you don't like into recipes you do like. Adding to the difficulty you've got two flavors to work into a recipe. You need to work with both the beer and raspberry flavors.
Pass it on to raspberry beer lover and be done with it.
posted by 26.2 at 12:55 AM on September 15, 2009
Best answer: If you'll accept a non-food based suggestion: make it into ice cubes and float them with a piece of lemon in regular hefeweizen.
posted by A Terrible Llama at 2:41 AM on September 15, 2009 [1 favorite]
posted by A Terrible Llama at 2:41 AM on September 15, 2009 [1 favorite]
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posted by knile at 6:35 PM on September 14, 2009