Beer Hatch Bacon Jam

Ingredients

• 12 oz thick sliced Central Market Hatch bacon (8-10 thick strips)
• 3 roasted Hatch chilies, chopped
• 1/2 cup yellow onion, chopped
• 1 1/4 cups (12 ounces) hefeweizen, divided
• 1/4 cup apple cider vinegar
• 
  
• 1/2 cup Spicy Pecan vinegar
• 
  
• 1/4 tsp salt
• 2/3 cup brown sugar

Directions

• In a large pot or dutch oven, cook the bacon, working in batches if neccessary. Remove the bacon from the pan and allow to cool and then roughly chop. 
• Drain off the bacon grease from the pot, leaving only about 1 tbs bacon drippings in the bottom of the pot. ( I had to deglaze the pot because the Hatch seasoning tends to burn.)
• Return the pot to heat and cook the onions until soft and translucent, about 3 minutes. 
• Add the Hatch chilies and continue to cook for 2 to 3 more minutes. 
• Add 1 cup beer and both vinegars, scraping to deglaze the bottom of the pot. 
• Add the brown sugar, salt, and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam. 
• Cook until reduced to a thick and syrupy consistency, stirring occasionally, 40 to 45 minutes. 
• Transfer to a food processor along with remaining 1/4 cup beer and pulse until most of the large pieces have been chopped.
• Serve at room temperature.

Oktoberfest Party Recipes

Here are the recipes from the party. I hope you enjoy!

Spicy Smoked Tomato Dip:

Ingredients

4 sun-dried tomatoes

2 teaspoon chipotle powder

1/4 cup garlic cloves

1/2 pound onions, large, sliced thin

1/2 teaspoon cayenne pepper

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon salt

2 cups sour cream

Directions

Wrap garlic and onions loosely in 2 separate foil packets and roast in the oven at 400°F for an hour. In a food processor, puree the tomatoes with the garlic and onions. Add the chipotle powder, cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover dip will keep, refrigerated, for up to 3 or 4 days.

Beer Cheese Dip (This is the recipe Brian used, but he didn't follow the portions exactly.)

Ingredients

8 oz cream cheese

1/2 cup good quality beer

1 Tbsp horseradish

1/2 tsp garlic powder

1/2-3/4 cups cheddar cheese, grated

Directions

Microwave cream cheese for 30-45 seconds until very soft. Stir in the beer, horseradish, and garlic powder. Microwave again for 30-45 seconds. Add the grated cheese and stir until smooth, microwaving again if necessary. Add salt and pepper to taste.

Stout Cupcakes(This is directions for regular sized cupcakes. I just used the mini cups instead.)

Ingredients

1 cup stout (I used Black Butte Porter XXIII. Young's Double Chocolate Stout is good too and much easier to find.)

1 cup (2 sticks) unsalted butter

3/4 cup unsweetened cocoa powder (preferably Dutch-process, I used 1/4 cup Black Onyx Dutch Cocoa powder and 1/2 cup regular dutch-process. It makes an almost black cupcake.)

2 cups all purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs

2/3 cup sour cream

Directions

Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer.

Vanilla Bean Cream Cheese Frosting

Ingredients

8 ounces cream cheese, at room

temperature

4 tablespoons butter, at room

temperature

4 cups powdered sugar

1/2 t. vanilla extract

Seeds from 1/2 a vanilla bean that has been split and scraped

Directions

In a medium bowl, blend together cream cheese, butter,

vanilla and vanilla bean seeds. Gradually add powdered

sugar, mixing well until itʼs all incorporated. Use immediately.

The frosting will harden in the fridge, so plan on bring it back to

room temperature if you must refrigerate it before frosting the

cupcakes.

Notes:

This will frost about 18 cupcakes, but you could

stretch it to 24 depending on how much you use. The

vanilla bean seeds are completely optional. If you

choose to leave them out, increase the vanilla extract

to one teaspoon if you want a more pronounced

vanilla flavor.

Hefeweizen Cupcakes

Ingredients

2 egg whites

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup vegetable oil

zest of one large lemon or 2 small lemons

3 tablespoons milk

1 cup all-purpose flour

1/2 cup Hefeweizen or other wheat beer

Directions

In a medium-sized mixing bowl, whip egg whites until soft peaks form. Gradually mix in the sugar. Mix in baking powder, baking soda, vegetable oil, zest, and milk. Mix in half of the flour. Mix in the beer. Mix in the other half of the flour. Fill cupcake liners 3/4 full. Bake at 350 F for 15 minutes or until cupcakes bounce back when lightly touched. Frost with above cream cheese frosting.

Stuffed Mushrooms

Ingredients

24 ounces, weight Baby Portabella Mushrooms

⅓ pounds Hot Italian Sausage

½ whole Medium Onion, Finely Diced

4 cloves Garlic, Finely Minced

⅓ cups Dry White Wine (I used Samuel Adams Octoberfest for the party)

8 ounces, weight Cream Cheese

1 whole Egg Yolk

¾ cups Parmesan Cheese, Grated

Salt And Pepper, to taste

Directions

Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.

Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine or beer to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.