ginger beer Archives - For the Love of Food

Beet, Ginger Beer, and Coconut Milk Soup

Nicole Hood — Tue, 10 Mar 2015 04:17:00 +0000

I am a huge fan of beets whether they are roasted, pickled, tossed in salads, or even made into chips.

But I have never had the pleasure of tasting beet soup..until now.

I found this recipe online and adapted it slightly by adding ginger beer. This did change the texture and thickness some so it doesn’t hold heavy garnishes as well {I just stirred a little sour cream in instead of adding on top} but I still loved how this creamy purple soup {as Ava calls it} turned out!

Beet, Ginger Beer, and Coconut Milk Soup

Makes 4-6 servings

Ingredients

1 tbsp olive oil
1 large Vidalia onion diced
3 cloves garlic pressed
3 large red beets peeled and cut into small cubes
3 1/2 cups vegetable broth
1 can 14.5 ounces coconut milk
1 12oz bottle of Reed's Ginger Brew
salt/pepper to taste
parsley diced for garnish
sour cream for topping (optional)
crusty bread for serving

Instructions

In a large pot, heat oil over medium heat.
Sauté onion, until softened about 5 minutes.
Add garlic and cook, stirring often, for about 2 minutes.
Add beets and 4 cups broth and bring to a boil.
Reduce heat and simmer until beets are
fork-tender, 20 minutes.
With an immersion or regular blender, puree soup
Stir in ginger beer, coconut milk, salt and pepper.
Garnish with parsley and top with sour cream if desired and serve with bread.

Notes

Adapted from http://www.epicurious.com

Beautiful peeled red beets are the base of this tasty “purple soup”.

Add olive oil and diced onions to a pot over medium heat. Cook until softened.

Stir in garlic and cook, stirring, for another 2 minutes.

Peel and chop the beets.

Add beets and 3 1/2 cups broth and bring to a boil.

Reduce heat and simmer until beets are
fork-tender, 20 minutes.

With an immersion or regular blender, puree
soup until smooth.

Stir in ginger beer, coconut milk, salt and pepper.

Garnish with parsley and top with sour cream if desired and serve with bread.

This creamy soup has a sweet and somewhat tart flavor

and is absolutely delicious served hot with crusty bread for dipping.

Even Ava loved this “purple soup” especially with sour cream on top!

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Cajun Storm aka Louisiana Dark and Stormy Ginger Beer Cocktail

Nicole Hood — Mon, 09 Mar 2015 03:11:00 +0000

Today is my husband’s birthday and I thought what better drink to make him than a Dark and Stormy, which is a combo of two of his favorites: Ginger Beer and Rum. But to mix it up a bit I decided to make a Louisiana Cajun version, in honor of the state we live in. I substituted Cajun Spiced Rum and instead of the traditional lime garnish I used a spicy pickled okra. Oh, and if that wasn’t enough Cajun for ya, I rimmed the cup in Tony Chachere’s Creole Seasoning.

As Ashton said, “This drink is intense!” but it was a hit with the birthday boy and I hope you’ll give it a try too!

How cool is this copper mug from Reed’s?

I gave this to Ashton as a Valentine’s Day present and it’s now one of his signature drink cups!

Only a few ingredients make up this Cajun inspired drink- including Reed’s Ginger Brew, Cajun Rum, and a spicy rim and garnish.

Cajun Storm aka Louisiana Dark and Stormy Ginger Beer Cocktail

Makes two drinks

Ingredients

12 oz bottle Reed's Ginger Beer
4 oz Cajun Spiced Rum
ice
2 spicy pickled okra as garnish
Tony Chachere's Creole seasoning for rimming glass

Instructions

Dab water or juice from the pickled okra garnish around rim of 2 glasses.
Pour Creole seasoning onto a plate and dip the cups rim in the seasoning to rim both glasses.
Fill cups with ice.
Pour in rum then add ginger beer to the top.
My husband likes to stir with the pickled okra then make a cut in the side and put it on the side of the glass as a spicy garnish.
Drink up (or sip!) and enjoy! Be careful- it's intense!

Start by wetting the rim of the glasses and dipping them in Creole seasoning.

Now fill with ice cubes.

Pour in 2 ounces of rum.

And top with 1/2 a bottle of ginger beer.

Stir and garnish with a pickled okra.

Ashton taking his first sip….it’s definitely not for the faint-hearted!

This drink has a Cajun kick!

The Cajun Storm would make a fun party drink- but be warned it’s not for sissies!

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Roasted Ginger Beer Can Chicken

Nicole Hood — Wed, 04 Mar 2015 20:27:00 +0000

One of my most well known quirky Southern recipes is Beer Can Chicken. Super moist and juicy with crispy skin, it is similar to a Rotisserie Chicken you get at the grocery store. But you can make this at home on the grill or like I did, in the oven. And the best part? You sit the chicken right on top of a can of beer and the beer steams and flavors the chicken! Silly? Yes.

Downright tasty? You betcha!

I have teamed up with the folks over at Reed’s Inc to host a giveaway this week

and feature some fun recipes with their Ginger Brew, which is an all natural Jamaican Style Ginger Ale and Beer. Come back all week long through 3/10 and check out the drink and food recipes I have dreamed up and be sure to scroll down and enter to win a Reed’s Ginger Brew Sample Pack!

Roasted Ginger Beer Can Chicken

Makes 4-6 servings

Ingredients

5-6 pound oven roaster whole chicken thawed
2 teaspoons vegetable oil
1/4 cup Tony Chachere's seasoning or similar Creole seasoning
12 ounce can ginger beer or half fill an empty can with a bottle of Reed's Ginger Brew like I did

Instructions

Rinse chicken inside and out with cold running water; pat dry with paper towels.
Move oven racks to the lowest level; preheat oven to 350 degrees.
Rub oil over all sides of chicken.
Rub seasoning all over chicken and sprinkle some inside the cavity.
Pour out half of the beer in the can.
I use a chicken roasting rack inside a baking pan (purchased at Wal-Mart).
Place the half-filled can of beer in the center of a roasting pan.
Carefully ease the cavity of the chicken onto the beer can. Place chicken into oven.
Bake for about an hour and a half or until chicken is nicely browned and thoroughly cooked. The internal temperature should reach about 180 degrees when inserted into the thickest part of the thigh, and the legs should move freely at the joint.
Using oven mitts, carefully remove chicken from oven.
Allow chicken to rest for 10 minutes.
Carefully lift chicken off can of beer and place on serving platter.
Slice and serve.

Notes

Recipe adapted from www.betterrecipes.com

Reed’s products are served in bottles so I just emptied a soda can and filled it halfway with Reed’s Ginger Brew. Then while my chicken was cooking I enjoyed a cold glass of the remaining Ginger Brew! This drink is not only refreshing and bubbly but has a nice bite of ginger along with flavors of lemon, lime, honey, and pineapple.

Here’s my Beer Can Chicken Roaster, found in the camping section at Walmart.

You can easily prop the chicken up in a baking dish too but this helps it be more sturdy.

Living in Louisiana we love our Cajun and Creole flavors and one of my favorites is Tony Chachere’s. So I used this to seasoning and coat my chicken. If you don’t want it as spicy use a seasoning blend of your choice.

Start with a Whole Roaster Chicken, rinsed well, any giblets removed, and patted dry.

Prop the chicken up in a baking dish and rub all over with oil.

Now season him up! Coat liberally with seasoning, even sprinkling some inside if you’d like.

Place that bad boy in the oven at 350 degrees and back until

the internal temp is 180, about 1 1/2 hours.

While it bakes it will fill your whole house with the most delicious smell.

Try not to drool too much.

Oh goodness gracious that chicken looks Ah-mazing!

How easy was that?! Want to make this meal even better?

Serve with a few bottles of cold Reed’s Ginger Brew for sipping.

Let chicken rest for 10 minutes then remove from the rack and discard can.

Slice up chicken and serve warm.

Dinner’s served!

Come back all week for more recipe creations with Reed’s Ginger Brew.

Giveaway Time!

Enter to win a Sampler Pack of Reed’s Ginger Brews!

a Rafflecopter giveaway

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