Green Beans in Beer Sauce

INGREDIENTS

• 1/3 pound Bacon, diced
• 2 cups green beans
• 1/3 cup beer 
• 1/3 cup butter, cubed
• 3 tablespoons brown sugar
• 3 tablespoons white vinegar
• 4 teaspoons cornstarch
• 2 teaspoons grated onion

DIRECTIONS

In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.

Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm.

In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon. Yield: 4 servings.

For complete detailed recipe visit: 
http://www.tasteofhome.com/recipes/green-beans-in-beer-sauce 

SWISS BEER BREAD RECIPE

INGREDIENTS

• 4 ounces Swiss cheese
• 3 cups all-purpose flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 bottle (12 ounces) beer
• 2 tablespoons butter, melted

DIRECTIONS

Preheat oven to 375°. Divide cheese in half. Cut half into 1/4-in. cubes; shred remaining cheese. In a large bowl, combine next five ingredients. Stir beer into dry ingredients just until moistened. Fold in cubed and shredded cheese.

Transfer to a greased 8x4-in. loaf pan. Drizzle with butter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

For complete detailed recipe visit:
http://www.tasteofhome.com/recipes/swiss-beer-bread 

We hit the trails

We hit the trails at 8 am sharp !

Some of us enjoyed a leisurely hike up the Sea to Summit trail (7.5 km), taking about 3 1/2 hours to complete and then some were super speedy taking less than 2 hours (I was not one of them)!


I like to enjoy the view along the way.

A few members did not hike up the Sea to Summit trail with, but took the gondola and enjoyed more leisurely trails from the top. There are a ton to pick from. And the views !!!

 

Our first Brewery stop was at noon at Backcountry. They were kind enough to reserve a table for us. with a total of 12 meeting at the brewery, we enjoyed flights and pints and some excellent thin crust pizza.

Next stop A Frame, our numbers dwindled as the day was getting on.

It was a great day, amazing weather fabulous beer and food.  

We'll be doing this one again !

Beer-Cheddar Dip

From Kraft Canada

• 1 pkg (250g) cream cheese, softened
• 1/4 cup Ranch dressing
• 1/4 cup beer
• 1 cup Old Cheddar Cheese
• 2 green onions, sliced

• Beat cream cheese and dressing in medium bowl with mixer until blended. Add beer; mix well
• Stir in cheese and onions
• Refrigerate several hours or until chilled.

Complete detailed recipe:http://www.kraftcanada.com/recipes/beer-cheddar-dip-209612?cm_mmc=social-_-twitter-_-kc-_-recipe 

Backcountry Brewing, Squamish

After an incredible hike up the Sea to Summit I was in need of some refueling! Visiting the newest brewery to open in Squamish we stopped in at Backcountry Brewing. It's situated in an industrial park so the parking is limited. We arrived at noon as they were just opening, the pizza oven was not even warm yet!

Ordering a flight and a couple of pizzas we sampled: Dark Side of the Moose Stout, Syd Rogers Little IPA, Widowmaker IPA, Trailbreaker Pale Ale. Then we enjoyed a glass of the Ridgerunner Pilsner and a Mazarin. I enjoyed so many of them, make sure to try a few on your visit! They also have a visiting tap for those who do not get into the city.

The ambiance and decor have a perfect cabin feel to them as you gaze out at the mountains, sitting at your table with a backcountry map on it! We were lucky enough to pick the table of the Squamish mountains we had just hiked.

I will be back,

~ Colleen

A Frame Brewing

After an incredible hike up the Sea to Summit I was in need of a good beer! Visiting one of the 2 newest breweries in Squamish we stopped in at A Frame Brewing Co. 

They have a great West Coast feel to their tasting room with wood finishing everywhere. There are stools made from short cuts logs which make you feel like you're sitting by a camp fire. Outside is a good size patio with picnic benches, and a rotating food truck.

Their flights come served in a round of wood keeping with the Canadian west coast feel. All of the names of their beers are inspired by local names, most Lakes !  We tried samples of, Trout Lake Single Hop ESB, Sprout Lake Dry Hopped Pale Ale, Shuswap Lake IPA, & Magic Lake Porter. All were excellent and worth a visit to this place. 

~ Colleen

Chili-Beer Glazed Steaks

Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”

TOTAL TIME: Prep: 25 min. Grill: 10 min.

MAKES: 4 servings

Ingredients

• 2/3 cup chili sauce
• 2/3 cup spicy steak sauce
• 1/2 cup chopped shallots
• 1/2 cup beer or nonalcoholic beer
• 4 boneless beef top loin steaks
  (8 ounces each)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. 
   
2. 
   In a small saucepan, combine the chili sauce, steak sauce, shallots and beer. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until slightly thickened. Set aside 1/2 cup for serving and keep warm. Sprinkle steaks with salt and pepper.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with sauce mixture. Serve with reserved sauce. Yield: 4 servings.

Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.

Originally published as Chili-Beer Glazed Steaks in Simple & Delicious August/September 2012