Beer-Themed Valentine’s Dinner Inspiration

Shrimp Skewers with Spicy IPA Vinaigrette
2 lbs shrimp, peeled and de-veined
8 cloves of garlic, peeled
1 Tbsp agave nectar
1 tsp fresh ground coriander
2-3 Tbsp fresh thyme, light chop
2 habanero peppers, quartered and stemmed and seeded
1/4 cup white wine vinegar
1/2 cup Lagunitas IPA
Pinch of ancho chile powder
Canola oil (around 3/4 cup or more for emulsification)
Kosher salt and fresh ground black pepper
IPA Vinaigrette
Quarter, stem and seed the habaneros. Keep a few seeds if you want a little more heat. Toss the habanero, nectar, Lagunitas IPA, vinegar, thyme, ancho and a pinch of salt and pepper into a blender.
In a small pan over medium heat, add 1 tablespoon of canola oil. Add in the whole garlic with a pinch of salt. Toast for about five minutes. They should turn golden brown. Add the garlic in the blender. Puree until smooth. The color should be green. If not, add a bit more thyme until you get a nice green color.
When the puree is smooth, slowly start adding in the canola oil and blend until emulsified.
Heat grill or grill pan on high. If using wooden skewers, then submerse the skewers in some water for about 15 minutes. Sprinkle salt and fresh cracked black pepper over the shrimp. Toss in some canola oil. Skewer four shrimp per skewer (don’t want to overcrowd).
Place on grill and cook around two minutes per side until cooked through. When done, plate the shrimp and pour the vinaigrette all over the shrimp and garnish with more thyme. Enjoy!
Drunken Farro Blood Orange Salad with Stout Balsamic Glaze
For the Salad:
1 cup farro
12 ounces Boulevard Unfiltered Wheat Beer
1 cup water
pinch salt
4 cups baby arugula
2 blood oranges, peeled and cut into segments
2 w oz goat cheese, crumbled
½ cup candied pecans
For the Dressing:
1 cup balsamic vinegar
3 tablespoons honey
½ cup Guinness Beer
Add the farro, Boulevard, water and salt to a pot over high heat, bring to a boil. Reduce heat to medium-low to maintain a low simmer. Add the lid at a vent. Allow to simmer for 20 minutes or until cooked but still chewy. Drain off any remaining liquid. Allow to cool.
In a pot over medium heat add the balsamic, honey and stout beer, simmer until reduced to a syrup, stirring occasionally, about 15 minutes.
In a large bowl add the arugula, blood orange segments, goat cheese, pecans and cooled farro, toss to combine.
Drizzle with glaze just prior to serving.
Brie & Cheddar Apple Beer Soup with cinnamon pecan oat crumble.
2 tablespoons olive oil
1 sweet onion chopped
Salt and pepper to taste
2/3 cup apple cider
2 small Honeycrisp apples or 1 large, chopped
2 teaspoon fresh thyme chopped (or 1/2 teaspoon dried)
1 (12 ounce) Blue Moon Belgian White Beer
2 cups low-sodium chicken broth
1/4 teaspoon cayenne pepper
1/4 cup flour
1 cup whole milk
1 cup shredded sharp cheddar cheese
8 ounces brie rind removed + cubedCINNAMON PECAN OAT CRUMBLE
1 cup old fashioned oats
1 1/2 cups whole raw pecans
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter
Instruction to make the crumble
Preheat the oven to 350 degrees F.
Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20 minutes, stirring halfway through cooking, until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.

Instructions to make the soup
Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes.

 Add in any remaining apple cider, Blue Moon Belgian White Beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when you bake the crumble)
Meanwhile, whisk the flour into the milk until smooth. Set aside.
Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.
Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.
Ladle the soup into bowls and top with the cinnamon pecan crumble. Plus maybe some extra cheese too!!
Slow-Cooker Beer-Braised Brisket
3 garlic cloves
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon olive oil
1½ teaspoons freshly ground black pepper
1½ teaspoons ground cumin
1½ teaspoons paprika
1 teaspoon cayenne pepper
2 tablespoons kosher salt, plus more
4-5 pounds untrimmed flat-cut brisket, cut into 4” pieces
2 medium onions, thinly sliced
1 12-oz Samuel Adams Boston Lager
Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 2 tablespoons salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until it’s room temperature, about 1 hour.
Scatter onions in a 4–6-quart slow cooker and add brisket, fat side up. Add Sam Adams and 1 cup water. Cover and cook until meat is very tender, 7–8 hours on low or 4–5 hours on high.
Heat broiler. Transfer brisket, onions, and any braising liquid to a large oven-proof skillet or roasting pan. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.
Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.
Do ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1½ hours.
Chocolate Stout Cupcakes

For the cupcakes
1/2 cup dutch-processed cocoa powder
1 cup all-purpose flour
1 1/4 cups sugar
3/4 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1/2 cup plus 2 tablespoons Guinness Beer
1 teaspoon vanilla extract

For the frosting:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup cocoa powder
3 cups powdered sugar
¼ cup Guinness Beer
2 tablespoons milk
1 1/2 teaspoons vanilla extract
flaked sea salt, for garnishing (optional)

Preheat oven to 350°F. Line 14 cupcake tins with dark cupcake molds. Set aside.
In a standing mixer fitted with the paddle attachment, mix the cocoa powder, flour, sugar, baking powder, and salt on low speed until combined. In a separate bowl, whisk the butter, eggs, Guinness, and vanilla extract. Add the wet ingredients to the dry in batches, beating on medium speed until the batter is smooth and shiny, about 20 seconds. Pour into cupcake molds, filling about 3/4 of the mold, and bake for 20-25 minutes. Remove from oven and allow to cool completely on a wire rack.
While the cupcakes are cooling, make the frosting. Cream the butter and cocoa powder for 2-3 minutes, until the cocoa powder begins to lighten in color. Add in the powdered sugar, milk, Guinness, and vanilla extract and beat until light and fluffy, about 1 minute.
Frost the cupcakes by scooping the frosting into a piping bag with a large star tip. Swirl the frosting around the cupcake, starting from the middle and working your way outwards. Continue to spiral the frosting up like a pyramid until the cupcake is frosted. Sprinkle with flaked sea salt, if using, and serve!
*Make sure to pour the Guinness slowly. You want to measure fully without foam!