Beer: The Secret Ingredient

Beer isn't just for drinking anymore. With St. Patrick's Day right around the corner, learn to embrace the beverage for baking, marinating, frying and more.

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Beer-Cheese Spread

Beer-Cheese Spread
Beer-Cheese Spread



























Ingredients

1 (2-lb.) block sharp Cheddar cheese, shredded
1 small onion, minced
2 garlic cloves, minced
1/2 teaspoon hot sauce
1/4 teaspoon ground rep pepper
1 (12-oz.) bottle amber beer, at room temperature
Salt and pepper to taste
Garnish: thyme sprig
Preparation
Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.

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Cheddar Chive Sweet Beer Bread

Cheddar-Chive Sweet Beer Bread
Cheddar-Chive Sweet Beer Bread

























Ingredients
3 cups self-rising flour
1/2 cup sugar
3/4 cup shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives
1 (12-ounce) bottle beer*
1/4 cup butter or margarine, melted

Preparation
Stir together first 5 ingredients; pour into a lightly greased 9 x 5-inch loaf pan. Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.

*Non-alcoholic or light beer may be substituted.

Related Article: Cooking with Beer


Beer-Battered Onion Rings

Beer-Battered Fried Onion Rings
Beer-Battered Fried Onion Rings



























Ingredients

1 large sweet onion
1/4 cup low-fat buttermilk
1/4 cup light beer
1 egg white
1/2 cup all-purpose flour
2 tablespoons olive oil
Vegetable cooking spray
1/2 teaspoon coarse kosher salt

Preparation
1. Cut onion into 1/4-inch-thick slices, and separate into rings. Select largest 12 rings, reserving remaining onion slices for another use.

2. Whisk together buttermilk, beer, and egg white in a small bowl until blended.

3. Dredge onion rings in flour; dip in buttermilk mixture, coating well. Dredge again in flour, and place on a baking sheet.

4. Heat 2 tsp. oil in a 10-inch skillet over medium-high heat. Tilt pan to coat bottom of skillet. Add 4 onion rings to skillet, and cook 1 minute on each side or until golden. Wipe skillet clean. Repeat procedure twice with remaining onion rings and oil. Place fried onion rings on an aluminum foil-lined baking sheet coated with cooking spray.

5. Bake at 400° for 3 minutes. Turn onion rings, and bake 3 more minutes. Remove from oven, and sprinkle with salt. Serve immediately.

Photos by Van Chaplin and William Dickey
Have you ever used beer to cook? Tell us your favorite beer-inspired recipe!

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