If you’re hosting a Super Bowl party this weekend, be prepared to have a lot of beer left over as guests bring six-pack after six-pack. Unless you have a prodigious liver, chances are you will never drink all that leftover beer.
Normally, I donate excess food to appropriate shelters and hunger relief organizations, but beer does not fit with that mission. And I hate waste.
So I consulted beer expert Ray Swerdlow for a few food-friendly recipes that have resulted in delicious dishes — and a good use of my excess brews.
IPA Tandoori Chicken Wings (meat)
This recipe is adapted to kosher diners by swapping out traditionally used yogurt for mayonnaise. The mayo delivers the creamy tanginess that the dish requires without mixing dairy with meat. Many preparations of chicken wings require frying; this one has all the work done in the oven, so that’s a bonus for the cook.
16 chicken wings
Juice of 1 lime
½ cup India pale ale
2 teaspoons kosher salt
1 cup mayonnaise
½ cup tomato paste
1 tablespoon minced garlic
2 tablespoons garam masala
½ teaspoon cayenne pepper
1 tablespoon minced ginger
2 tablespoons canola or vegetable oil
Cut a few slits in each of the wings and place them in a large zip-close bag. In a medium-sized bowl, mix all the remaining ingredients except the oil and pour them into the bag with the chicken. Shake the bag to ensure that the wings are thoroughly coated and the marinade is evenly distributed. Refrigerate for 8-24 hours.
Heat your oven to 425 degrees. Remove the wings from the bag and drain them in a colander.
Line a rimmed baking sheet with parchment and brush the parchment with oil. Place the wings on a baking sheet and bake for 20 minutes. Turn the wings over; return them to the oven and bake for another 20-25 minutes until golden brown and cooked through. Serve with lime wedges, chopped cilantro and a glass of India pale ale.
Makes 16 wings
Porter Cheese Soup (dairy)
This soup is ideal for a cold winter day — serve it for lunch or dinner with a simple green salad and some crusty bread. And, of course, a glass of porter.
4 tablespoons butter
½ onion, chopped
1 rib celery, chopped
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 cup porter
3 cups vegetable stock
1 cup heavy cream
2 cups grated sharp cheddar cheese
Salt and pepper to taste
In a large pot, melt the butter and sauté the onions, carrots, celery and garlic until softened and fragrant, about 5 minutes.
Add the beer, stir constantly, and bring to a boil (this cooks off the alcohol). Add the vegetable stock, mustard and Worcestershire sauce, and simmer for 30 minutes. Add the cream, then add the cheese, ¼-cup at a
time, allowing each portion to melt before adding more. This ensures a smooth, creamy texture. Taste for seasonings; it may need salt and pepper.
Serves 4 JN
This article originally appeared in the Jewish Exponent, a Jewish News-affiliated publication.