Saku beer is a cook’s delight (1)
Archived Articles 08 Feb 2007  EWR
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Great cooks know when a recipe calls for beer, there is no finer brew to choose from than Saku. Nothing enhances a meal more than the great taste of Saku from Estonia.

Estonian Beer Coffee Cake

The great taste of Saku takes this coffee cake over the top.

2 cups dark brown sugar
1 cup butter, softened
2 eggs
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped walnuts
2 cups chopped dates
2 cups Saku beer
Powdered sugar


Combine brown sugar and butter in a mixing bowl. Cream until smooth and well-blended. Add the eggs and beat well.

Sift cinnamon, allspice, cloves, flour, baking soda and salt together. Dust walnuts and dates with a small amount of this mixture. Add remaining flour mixture alternately with beer to creamed mixture, blending well after each addition. Stir in walnuts and dates. Spoon batter into large, buttered and floured Bundt pan.

Bake in preheated 350-degree oven for 1-1/4 hours or until cake tester comes out clean. Let stand 5 minutes, invert onto a wire rack. Sprinkle with powdered sugar and place on a serving plate.

Produced for BGS Intertrade Ltd by ERIK TANNER

Warm Potato Salad with Saku Dressing

2-1/2 pounds red potatoes
1/2 cup finely chopped mild red or yellow onions
1/4 cup finely chopped parsley
2 tablespoons chopped chives
Beer Dressing
6 tablespoons olive oil
1/2 cup finely chopped onions
3/4 cup Saku
3 tablespoons malt or cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and pepper


To make the salad:

Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20-25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into l/4-inch rounds. While the potatoes are still warm, gently mix them with the onions, parsley, and beer dressing. Do not overmix or the potatoes may break into pieces. Taste for salt and pepper. Garnish with chopped chives. Serve warm or at room temperature.

Yield: 6 servings

To make the dressing:

Heat 2 tablespoons of the olive oil in a small frying pan over medium heat. Add the onions and cook until just soft, about 5 minutes. Add the lager, vinegar, and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly pour in the remaining 4 tablespoons olive oil. Taste for salt and pepper.

Yield: about 1 cup, enough for 2-1/2 pounds of potatoes

(Produced for BGS Intertrade Ltd by ERIK TANNER)
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