John Schlimm, a member of one of the United States’ oldest brewing families, the Straubs, has written several beer-centric cookbooks. His past offerings have included The Straub Beer Cookbook, The Cheesy Vegan, and The Ultimate Beer Lover’s Cookbook (awarded “Best Beer Book in the U.S.” and “Best Beer Book in the World” by Gourmand International). Schlimm’s newest book, The Ultimate Beer Lover’s Happy Hour has just been released and is chock full of great recipes for everything from Sizzling Sriracha Peanuts to Taproom Tacos to Blitzed Bean Soup.
This hip new cookbook features over 325 irresistible recipes and, in addition to delicious bar food recipes, aspiring cooks can find instructions for beer cocktails, chuggers, shots, shooters, chasers, punches, floats, and shakes, with nearly 1,000 related pairing suggestions using today’s most popular craft and seasonal beer styles. Whether you’re looking to host the next bash or simply create your own happy hour at home, this all-in-one entertaining guide will help you turn every bite into party night!
To get you started, below are several recipes to enjoy. You may purchase The Ultimate Beer Lover’s Cookbook from amazon at the link below.
Flying Buffalo at the Tap Pizza
From The Ultimate Beer Lover’s Happy Hour by John Schlimm
The sizzle of Frank’s RedHot-infused toppings balanced by the cool arugula, carrots, cucumber, and tomatoes on top of this baked crust will get your pizza night soaring. The perfect counterpoint to this hot and cool blend of ingredients is an American or English Pale Ale with its malty overtones and slightly bitter edge, a hoppy IPA, or a sweeter, medium-hops Oktoberfest.
Pair with: American or English Pale Ale, India Pale Ale, Oktoberfest
½ cup ketchup
¼ cup Frank’s RedHot Cayenne Pepper Sauce
1 teaspoon liquid smoke
2 teaspoons extra-virgin olive oil
½ cup chopped yellow onion
8 ounces seitan, cut into ½-inch cubes, or tofu, pressed drained, and cut into ½-inch cubes
2 cups quartered cremini mushrooms
1 (12-inch) prebaked pizza crust
1 ½ cups arugula or spinach, julienned
2 carrots, shredded
½ cucumber, peeled and diced
2 tomatoes, cut into ¼-inch-thick slices
Place an oven rack in the lower third of the oven, and preheat the oven to 450°F. Combine the ketchup, hot sauce, and liquid smoke in a small bowl, stirring well. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, and cook for 2 to 3 minutes. Add the seitan and mushrooms, and cook over medium-high heat for 3 to 4 minutes, or until the mushrooms are soft. Remove from the heat. Combine the seitan mixture and ketchup mixture in a medium-size bowl, mixing gently to coat well.
Spread the seitan mixture over the crust. Bake for 15 minutes, or until the crust is golden and crisp. Top with the arugula, carrots, cucumber, and tomatoes before serving.
Yields 1 pizza or 8 to 10 slices
Pressing and Draining Tofu
Before using tofu, it’s best to press and drain it to remove excess water. This will firm up the tofu even more.
Cut the tofu block into pieces, usually bite-size pieces or ¾-inch slices. Cover a dish or slanted cutting board (with a catch pan at the bottom) with an absorbent dish towel or paper towels. Place a single layer of tofu pieces on the surface. Cover the tofu layer with another dish towel or paper towls. Top that layer with a heavy object, such as another plate with canned vegetables on top of it, another cutting board, or a weighty skillet. Allow the tofu to drain for at least 30 minutes to an hour.
For any unused tofu, do not press and drain it. Place it in a sealed container, cover with water, and refrigerate. Replace the water every day. Tofu keeps fresh for at least 3 to 4 days.
Spicy Friday Night Nuts
From The Ultimate Beer Lover’s Happy Hour by John Schlimm
Tabasco, cinnamon, cloves, garlic powder, Old Bay, and other seasonings will let your guests know you mean business when it comes to turning every nutty bite into Friday night, no matter the day or occasion. The aromatic spice combo here nicely complements the medium hoppiness of a Kölsch, the sweet malty notes of an Oktoberfest, or even a stronger Bock.
Pair with:
Kölsch, Oktoberfest, Bock
½ cup (1 stick) unsalted margarine (use recipe below or store-bought margarine)
4 cups pecans, almonds, unsalted peanuts, and/or walnuts
2 teaspoons Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)
2 teaspoons Tabasco sauce, or more to taste
1 tablespoon low-sodium soy sauce
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon garlic powder
½ teaspoon ground mace
1 teaspoon Old Bay Seasoning, or to taste
Place the margarine in a 2-quart microwave – and oven-safe pan. Melt either in the microwave or over medium heat on the strove, and then stir in the nuts of your choice. Add the remaining ingredients, mixing well. Microwave the mixture on high for 6 to 8 minutes, stirring every 3 minutes. For a toastier flavor, spread the mixture on a baking sheet, and run the sheet under a hot broiler for 4 to 6 minutes, stirring once. Serve warm or at room temperature. Store the nuts in an airtight container lined with paper towels for up to a week.
Yields 4 cups
DIY Margarine
16 ounces coconut oil
1 ½ cups canola or sunflower oil
1 cup full-fat coconut milk
2 tablespoons smooth Dijon mustard
1 tablespoon ground turmeric
2 teaspoons salt, or to taste
Attach a candy thermometer to the side of a sturdy, medium-size saucepan. Prepare an ice water bath in a vessel large enough to hold the saucepan.
Add the coconut oil, canola oil, coconut milk, mustard, turmeric, and salt to the saucepan, stirring well. Bring the mixture to 125°F over medium heat, then transfer the pan to the ice water bath, and continue to stir until the mixture firms up. Transfer the mixture to a container with a screw-on lid. Cover and refrigerate the mixture. The margarine will keep for about 2 weeks.
Yields about 4 cups
DIY Worcestershire Sauce
Traditional Worcestershire sauce is made using anchovies, and therefore not used by those following a plant-based lifestyle. One go-to source for plant-based Worcestershire sauce is the Annie’s Naturals brand of organic Worcestershire sauce (Annies.com).
