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Archive for the ‘Recipes’ Category

Spent Grain Banana Pecan Bread

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Did you ever wrap up a long, cold, tiring brew day and think, “You know what I really feel like doing right now? Baking.” Yeah, us either. Luckily we have found that spent grain keeps really well in a refrigerated Tupperware for a couple days so you can get your post-beer bake on at your leisure.

banana bread

  • 3/4 cup wet Spent Grain
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons butter
  • 1/2 cup sugar
  • 3 tbsp dark brown sugar
  • 3 very-ripe bananas
  • 2 eggs
  • 1/4 cup crushed pecans
  • 1 tsp. sugar free vanilla pumpkin spice

1. Preheat oven to 350 degrees.

2. Combine flour, salt, white sugar and baking powder in a mixing bowl.

3. Melt butter in the microwave for 30 seconds. Let cool slightly and add to dry ingredients

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Written by A+K

March 18th, 2014 at 12:49 pm

The Gobblette: Getting Creative with Thanksgiving Leftovers & Eggs

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20131201-180109.jpgTurkey Day is over but your fridge is likely still filled with leftovers. Instead of making ourselves a Gobblenator, like we did last year, Kevin came up with a way to combine brunch and Thanksgiving this year. Without further adieu we present you the Gobblette, the most American omelet you ever did cook (and eat).

First off, heat up a plate of all the leftovers you want to eat in omelet form. We opted to go with stuffing, creamed spinach, corn soufflé, ham, turkey and cranberry sauce on the side.

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Written by A+K

December 1st, 2013 at 11:01 pm

Oatmeal Stout Banana Pancakes

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After brewing our Cherry-O Oatmeal Stout and bringing it to the Babylon Lions Club Food, Beer & Wine Expo, we still came home with about half a keg left. Though we have been drinking our fair share of it, we figured might as well get it involved in cooking too.

We had some overripe bananas that we originally planned to make spent grain bread with. However, our baking powder seemed to have gone missing and instead of running to the store we decided to improvise. The result was these delicious, simple and relatively healthy banana oatmeal stout pancakes.

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Written by A+K

November 26th, 2013 at 10:21 am

Baking with Spent Grain – Delicious Apple Walnut Muffins

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After every long brew day, most homebrewers end up with two things: a fermenter full of liquid that is hopefully on it’s way to becoming a delicious brew and a great deal of spent grain that normally winds up in the garbage. Although some breweries have arrangements where they donate their spent grain to local farms for animal feed, this is not practical for most homebrewers and the grain winds up going to waste. However, many delicious recipes can be made from it. We were actually able to make these muffins while we were brewing our beer/cider hybrid, which is one of the many benefits of having a brewing partner. The entire process probably took about 40 minutes, tops, and gives you a delicious snack to enjoy after a long and tiring brew day. Enjoy!

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From Ireland to Long Island – Blind Bat Stout Stew & Pairings

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Saint Patrick’s Day is right around the corner (it’s tomorrow for those who may not know). With that in mind we here at BLC were thinking how best to celebrate the festivities. During our recent interview with The Beer Amigos (Episode 12 is the one with our interview as well as more from the recent Spring Craft Beer Fest) we talked a bit about writing recipes and developing pairings for beer and food. This crept into our minds while running a couple errands and we decided to celebrate by making a “Guinness Stew”. We changed around the ingredients and recipe to make it our own. Instead of the traditional Irish dry stout, we decided to go with local favorite and use Blind Bat Brewery’s Long Island Potato Stout. After all, what says St. Patrick’s Day more than beer and potatoes?

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