Take a break from the standard corned-beef-and-cabbage fare this St. Patrick's Day, and celebrate another highlight of Irish culture -- its beer. With its range of sweetness, maltiness and dark, earthy flavors, beer has a lot to offer to savory and sweet dishes alike. These hearty but refined recipes showcase all of beer's finest attributes. Brought to you by the spirited home cooks' community at Food52.
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This chewy, dense quick bread has a malty sweetness from the beer (rule of thumb: the more flavorful the beer, the more flavorful the bread) and a rich honey color from the beer and the whole wheat flour, which I highly recommend you use. The sweetness is offset by the addition of nutty Parmesan, garlic and heady rosemary, making it suitable for almost any time of day (okay, maybe not an early morning breakfast). It is heavenly spread with a thick cloak of salted butter, or just as is. - Merrill Get the recipe Photo: Sarah Shatz
Ground coffee, smoked paprika, cumin, ancho chile and brown sugar form an earthy, flinty rub that smells appealingly of wood smoke. Aliwaks borrows a smart technique from Indian cooking and has you toast the spices over low heat before rubbing them on the steak. Then it's just a matter of searing it in a very hot iron pan and finishing the sauce with some chocolate brown stout, beef stock and a lump of butter. We recommend some corn pudding on the side. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
The classic combo of bacon, collards, sugar and a little bit of spice is well executed in this recipe. Plus, it's super easy to make, and you have to love an effortless side. - Stephanie Bourgeois Get the recipe Photo: Nicole Franzen
The bread is a gorgeous caramel color from the combination of stout, malt syrup and honey, and the resulting loaf is chewy with a pleasant tang from the beer. The sea salt on top lends a savory crunch, and there is plenty of rosemary to go around (if you prefer a subtler flavor, you can decrease the amount by half -- we liked it nice and woodsy!). - Amanda & Merrill Get the recipe Photo: Sarah Shatz
A couple of years ago, I did a write-up on buckwheat honey for the New York Times, and in preparation I met up with Zeke Freeman, one of the founders of Bee Raw honey. He sat me down for a formal honey tasting and took me through several of his favorite varieties. He saved the earthy brown buckwheat for last. While we talked about ways to maximize its rich, faintly funky flavor, he suggested using it for short ribs. With beer. Needless to say, I thought that was a splendid plan. - Merrill Get the recipe Photo: Sarah Shatz
The Snake Bite is a heady chocolate stout cake with a sprightly cream cheese frosting that's been laced with hard pear cider. We have only two things to say: 1) arielleclementine is a genius. 2) Where has this cake been all our lives?. - Amanda & Merrill Get the recipe Photo: James Ransom
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