Cooking with Martin House. Part 2.

Cooking with Martin House. Part 2.

River House Raspberry Popsicles 2 cup (16 ounces) River House Saison 3 cups (12 ounces) raspberries, fresh or frozen 2/3 cup sugar Place River House Saison, raspberries, and sugar in a blender. Puree until smooth. Place a fine mesh strainer over a large measuring cup or bowl with a spout for easy pouring. Push the mixture through the strainer with a spatula to remove the seeds. Discard the seeds. Pour the mixture into popsicle molds*. Cover. Insert wooden sticks. Freeze for a minimum of 3 hours. To store, wrap popsicles in individual pieces of plastic wrap and store in a ziplock bag in the freezer. *If you don’t have a popsicle mold, use plastic cups with plastic spoons sticking out. Or, ice cube trays with toothpicks. Pretzel Stout Dog Treats 2 ½ cups regular oats 1/3 cup whole wheat flour 1 tsp. salt 1 egg ½ cup Pretzel Stout Preheat oven to 350 degrees. Put oats in a food processor and grind until the oats resemble flour. Add whole wheat flour, salt, egg and Pretzel Stout. Process or knead dough until it forms a ball (approximately 3 minutes). Using a rolling pin, roll dough until it is half an inch thick. Cut into shapes using a small cookie cutter.   Resist the urge to wiggle the cookie cutter because wiggling will make your cut out not as precise and the edges can burn before the treat is fully baked. Place dough pieces on a cookie sheet covered with parchment paper. Cook for 30-40 minutes. These cookies should be very hard (the way dogs like them). Let cool completely before serving.  Cookies...
Cooking With Martin House.  Part 1.

Cooking With Martin House. Part 1.

Anne is an awesome friend and volunteer at Martin House. Now she’s an even better friend cause she made us some awesome food with our beer. This is only part 1. More to come so stay tuned.  Thanks Anne!  If you decide to cook these at home.  Please send some photos and let us know how awesome it turned out. Day Break Waffles. 1 cup Day Break 4 Grain Breakfast Beer 1 cup whole milk 2/3 cup vegetable oil 2 large eggs 1 1/2 cups all-purpose flour 1/2 cup cornstarch 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. table salt 3 tsp. sugar In a medium bowl, add the Day Break 4 Grain Breakfast Beer, milk, vegetable oil, and eggs. Whisk well; set aside. In a large bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Slowly pour wet ingredients into dry ingredients. Whisk until no lumps remain. Set batter aside to rest for 30 minutes. Preheat a waffle iron. Once the waffle maker is ready, add the batter according to the manufacturer’s instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month. Gateway Zuppa. 1/4 pound bacon 1 tablespoon fennel seeds 1 pound lean ground beef 1 pound hot Italian sausage salt and pepper 2 red Fresno chili peppers, chopped 1 onion, chopped 4 cloves garlic, chopped...
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