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Category: Recipes

Beeramisu from the East End to You

We like our coffee strong and beer interesting. Luckily for us Pittsburghers, the East End Brewery did an exceptional job combining these two with their Eye Opener Coffee Porter. Another one of our favorite guilty pleasures: desserts. Not just any dessert- the kind that picks you up and places you on cloud nine dessert. It just so happens that tiramisu means “lift me up” in Italian. Perfetto! What a great vessel for all of our favorite things. I bet the Nonnas in Bloomfield would approve. Buon appetito! …Click Continue Reading for Full Post

Love Drunk on Wigle

T and I have a new crush this Valentine’s Day- Wigle Whiskey from the Strip District. Recently, we took a tour and absolutely fell in love with their vibrant spirits, sincere owners & staff, and the charming atmosphere of their distillery. We are so smitten, we decided we couldn’t wait to post a recipe using one of their luscious liquors. When we think of Valentine’s Day, we are thinking chocolate covered strawberries, a little whip cream, and some fine liquor to set the mood for this day dedicated to love and romance. Since we are crushing big time on their Landlocked Spiced Rum– we decided to add it right into our 2014 Valentine’s Day spread. Ooooh looordy, these Rum Soaked Chocolate Covered Strawberries and Rum Whipped Cream  plate will leave you feeling all warm and tingly on the inside, literally. XOXO enjoy…Click Continue Reading for Full Post

Bierogies N’at

Combining Slovak Culture and Pittsburgh PPP Style!

Pittsburgh is a melting pot of flavors, styles, and food preparations. However, Slovak food has founds its way into almost every Pittsburgher’s kitchen, in some shape or form. Pittsburghers love their pierogies. We sell them at farmers’ markets, put them on our pizzas (Church Brew Works), and even have them race at PNC Park for the Bucco’s game for cryin’ aht lahd! So we thought, let’s take this Pittsburgh favorite and infuse it with a great Slovak brew to pay homage to the Slovak culture that has greatly influenced this wonderful city we affectionately call home.

Bierogies N’at

piergi retouch

Cheesy Beery Potatoes Filling


  • 3 medium Yukon potatoes, peeled and cut into quarters
  • 2 peeled garlic cloves (left intact)
  • ½ cup Golden Pheasant Beer
  • 2 TBSP butter
  • 2/3 cup mild shredded cheddar cheese
  • 3 TBSP sour cream
  • ½ tsp salt
  • ¼ tsp black pepper


  1. In large saucepan, add potatoes and garlic; fill with enough water (salted if desired) to cover
  2. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender
  3. Drain
  4. Mash potatoes and garlic until no lumps remain. Add beer in small amounts, beating after each addition
  5. Add remaining ingredients. Mash vigorously until potatoes are light and fluffy. Set aside



  • 4 cups flour (plus extra for kneading and rolling dough)
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup butter, softened and cut into small pieces


  1. Mix together the flour and salt
  2. Beat the egg, add to the flour mixture. Add sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat
  3. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 24-30 pierogies, depending on size

Preparing the Bierogies

  1. Roll the dough on a floured board or countertop until 1/8″ thick.
  2. Using your favorite pint glass, cut out circles in the dough by pushing the drinking side down into the dough
  3. Place a small ball of filling (about a tablespoon or so) on each dough round and fold the dough over, forming semi-circles. Seal the edges together with the tines of a fork
  4. Boil the bierogies a few at a time in a large pot of water. They are done when they float to the top (about 7-10 minutes). Rinse in cool water and let dry
  5. Saute chopped onions in butter in a large pan until onions are soft. Then add bierogies and pan fry until lightly crispy. Serve with a side of sour cream for a truly authentic Pittsburgh dish.

Cheers N’at

Poutine Pitts-Burgher

Pittsburghers are fluent in French……frying their sammitches. Well, we thought since burgers and fries are a classic combo- why not yinzerfy it and combine them. No better way to combine these elements by going north of the border and making our own version of French fries and gravy- known as Poutine. We couldn’t just stop there- we had to infuse great local brews into it to take it to the next level. In this recipe, you will find Church Brew Works’ Celestial Gold hamburger buns, Full Pint’s All In Amber gravy, and Penn Brewery’s Allegheny Pale Ale French fries. After eating one of these big boys, you will never crave a regular burger again. We will first start with these Celestial Gold Burger buns, hearty enough to hold all that beefy goodness… Click Continue Reading on Right for Full Post

Gingerbeer’d Cookies

ginger beer'd cookies table

Christmas wouldn’t be complete without those wonderful bombs of sugar- Christmas Cookies. Usually, we pick our favorite spiced brew to wash down all of those sweet confections. This year, the brews are going right into the batter- you’re welcome Santa.

Ingredients for Gingerbeer’d Cookies

The foundation:

  • 1 1/2 sticks butter, softened
  • 1 2/3 cups sugar

The dry ingredients:

  • 4 cups all-purpose flour, plus additional for rolling
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground dry ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

The wet ingredients:

  • 2 eggs (room temperature)
  • 1/2 cup dark molasses
  • 6 TBSP of Merry Maker Gingerbread Stout by Samuel Adams


  1. Preheat the oven to 350 degrees F.
  2. In an electric mixer fitted with a paddle, add the butter and sugar. Beat on medium/low speed for 5 – 8 minutes.
  3. In another bowl, combine flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
  4. In another bowl, whisk together the eggs, molasses, and beer.
  5. Add the dry ingredients to the butter/sugar mixture. Once combined, add the wet ingredients.
  6. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap. Repeat with second half a dough.  Put into refrigerator and chill for 30 minutes.
  7. Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick.
  8. Spray cookie cutter(s) with cooking spray and cut the shapes. Use a metal spatula to gently transfer them to a baking sheet. Repeat with the other half of the dough.
  9. Leave a little room between the cookies. Bake until brown around the edges, 6-8 minutes. Turn pan mid way through.
  10. Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator.

Gingerbread Stout Icing


  • 1 pound powdered sugar
  • 2 large egg whites
  • 1/4 cup Merry Maker Gingerbread Stout by Samuel Adams


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and egg whites
  2. Once combined, add the Gingerbread Stout beer on low speed until ingredients are properly blended. Add more sugar if too thin (runny) or add more beer if too thick
  3. Decorate cooled cookies. Set aside to let frosting harden (15 minutes or so). Then Enjoy!

Remember to save a few of these beer-ific cookies for St. Nik or he will definitely put you on that naughty, naughty list.

ginger beer'd cookies wood

Cheers N’at

Marty’s Black and Gold Salsa

Marty’s Black and Gold Salsa

salsa 1000 mm


  • 2 garlic cloves
  • 1 (16oz) can black beans, rinsed and drained*
  • 1 (15oz) can of corn and peppers*
  • 1/2 cup Italian dressing
  • 3 TBSP finely chopped cilantro*
  • ½ tsp Tabasco sauce
  • ¾ tsp chili powder
  • ½ dark purple pepper*
  • ½ red onion, finely chopped*

*ingredients used from Marty’s Market


Combine all ingredients. Toss well and marinate in refrigerator for 4-5 hours. Like it spicy? Throw a jalapeno in there. Serve with black and gold tortilla chips for a truly yinzerfied eating experience.

Cheers N’at

Beefy Beer

“Ya know nothin’ goes better with beef than beef” claimed Adam Richman from Man Vs. Food. Well we say Nu uh! to that. Beef’s rich flavor can be elevated even further when it’s cooked with a great local brew. We have an awesome beef recipe to share that will satisfy the heartiest of appetites. Plus, it’s super easy! All you will need is 5 minutes (or less) to throw everything in the Crock Pot and 6-8 hours of patience while the wonderful beef aroma fills your home. This is a great recipe for those game day parties-you will be able to enjoy dem stillers or pens on your caach- not in the kitchen!

Hot Oven Roast Sammitches with Au Jus Dipping Sauce

Hot Beef Sandwiches With Beer


  • 2-4 lbs oven roast (2 lbs= 3-4 servings 4 lbs=6-8 servings)
  • 1 bottle of All In Amber by Full Pint
  • 2 envelopes onion soup mix
  • 1 1/2 tsp dried oregano
  • 1 TBSP sugar
  • 3 cloves garlic
  • 3 cans beef broth
  • 1/4 tsp ground pepper
  • large loaf crusty French bread (sliced in half)


  1. Trim excess fat from beef and discard. Put beef into Crock-Pot
  2. Combine beef, soup mix, oregano, sugar, garlic, broth, and pepper. Pour over beef. Cover and turn on HIGH for 6-8 hours (5-6 hours if using smaller lbs) or until fork tender
  3. Remove beef from Crock-Pot. Shred beef with 2 forks. Return beef to sauce (jus) in Crock-Pot; mix well. Serve beef on bread and jus on side for extra dipping (We like to dunk the bread in the jus right before we put the meat on- but we like to live on the wild side)

*You will hopefully have a lot of jus leftover. KEEP THIS!! Strain it, put it into a container, and throw it in the freezer. You can make an amazing gravy from it. Recipe to follow using this as a gravy.

*Don’t have access to Full Pint’s All In Amber? Bummer! Well-try it out with another American Amber with hints of caramel and chocolate malts

Cheers N’at

Mum Says- Eat Your Vegetables! We Say- Eat ’em with Beer!

Do you love the convenience of a one-dish meal simmering away on your stovetop? We do! That’s why we are sharing one of our favorite fall-time soup recipes- Cheesy Vegetable Beer Soup. This soup is sure to warm your soul with its savory flavor and wonderful aroma. Plus, it’s a part of a well balanced diet- veggies, cheese, and beer. Your mother would be so proud.

 IMG_0699Cheesy Vegetable Beer SoupIMG_0701

Beer Cheese Soup


  • 3 TBSP butter
  • 5 large carrot sticks shreddedIMG_0701
  • 1 medium onion finely diced
  • 3 Stocks of celery finely diced
  • 3 cloves of minced garlic
  • ¼ teaspoon pepper
  • ½ tsp of salt
  • 2 cans of Rivertowne Babbling Blonde*
  • ½ cup of water
  • 4 chicken bouillons
  • 3 baking potatoes chopped into small pieces
  • 1 cup shredded cheddar cheese
  • 1 cup Velveeta cheese
  • ¾ cup heavy whipping cream
  • ¾ cup whole milk
  • 2 cups of chopped cauliflower
  • 2 cups chopped frozen broccoli, thawed


  1. Melt butter in large saucepot. Add onions, carrots, and celery. Add a splash of Babbling Blonde beer. Sauté until vegetables are tender
  2. Add garlic and sauté for about 1 minute. Add salt and pepper
  3. Add the rest of beer, water, chicken bouillons, and potatoes. Bring to a boil and cook until the potatoes are tender
  4. Add shredded cheese and Velveeta cheese to soup and simmer until the cheese has melted and the soup has thickened
  5. Add cream, milk, cauliflower, and broccoli until vegetables are just tender and the soup is nice and warm

*Rivertowne Babbling Blonde is an American Blonde Ale. ABV 5.3%. It is crisp with a subtle malt flavor and a kiss of hops. Easy drinking with this one.

Cheers N’at

Poke Me With Your Big Hop

Poking can be a lot of fun, especially when it involves East End’s Big Hop beer. I know what you are thinking, and no we aren’t talking about that kind of poking. We are talking about Poke Cake! This Poke Cake is insanely good- it is made with the delectable Hop in Lime curd that is infused with East End’s Big Hop beer. You can find this Hop in Lime curd at Eliza’s Oven located in the new Pittsburgh Public Market (she makes other beer-centric goodies too!). The best way to describe this beautiful creation is-a refreshing key lime pie met a wonderful pound cake for growler hour. You gotta try this one out, its a Big Hop-pin’ party in your mouth!



  • 1 box of yellow cake mix
  • 1 small box of instant vanilla pudding
  • 4 eggs
  • 1 cup water
  • 1/3 cup canola oil
  • 1 cup sour cream


  • 1 jar of Hop in Lime curd from Eliza’s Oven
  • ¾ cup finely ground graham cracker crumbs
  • 2 ½ TBSP white sugar
  • 3 TBSP  butter, melted
  • 8 oz cool whip
  • 1 lime

Directions for Cake

  1. Preheat oven to 350 degrees
  2. Combine all ingredients. Cream batter in electric mixer for 3 minutes on medium speed
  3. Pour into 9 x 13 inch greased pan. Bake for approx 30-40 minutes or until toothpick is inserted and comes out clean

Directions for Toppings

  1. Once cake is removed from oven, poke lots and lots of holes in it (we used a kabob skewer)
  2. Pour jar of Hop in Lime Curd over cake. Spread it out evenly and put cake in refrigerator for an arh-n-a-haf (90 minutes)
  3. While that is cooling, work on graham cracker crumble

Graham Cracker Crumble Directions

  1. Mix graham cracker crumbs, sugar, and melted butter until well blended
  2. Press mixture into a small baking tray
  3. Bake at 375 degrees for about 6-7 minutes or until slightly browned. Cool

Assembly of Cake

  1. Take cooled cake out of refrigerator
  2. Spread cool whip on top of cake
  3. Crumble cooled graham cracker topping over cake
  4. Finish by zesting 1 whole lime on top of cake

Enjoy this last taste of summer before it’s gone for good! Serves approximately 12 people.

Cheers N’at

Winner, Winner… Beer Chicken Pot Pie Dinner!

Need a winning dinner for your family or friends? Take this classic chicken potpie with the addition of Full Pint’s 3-2-1 Win! beer and you are guaranteed to be the next MVPP –Most Valuable Pot Pie maker in da ‘burgh!



  • 1 box pie crust
  • 6 TBSP butter
  • 6 TBSP flour
  • 1/3 cup onion
  • ¾ tsp salt
  • ¼  tsp pepper
  • ¼ tsp thyme
  • ¾ cup 3-2-1 Win! beer
  • 1 cup water
  • 2 chicken bouillons
  • ½ cup milk
  • 3 cups cooked chicken
  • ¾ cup cooked potatoes
  • ½ cup peas
  • ½ cup corn


  1. Preheat oven to 425 degrees
  2. In a large saucepan, melt butter. Add onions and cook for 2 minutes (or until soft)
  3. Stir in flour, salt, pepper, thyme, bouillons, beer, water, and milk until thick
  4. Stir in chicken, potatoes, and vegetables
  5. Pour mixture into bottom pie crust. Cover with top crust, seal edges, and put several holes in top for ventilation
  6. Bake for 30-35 minutes. Cover crust during last 15 minutes to prevent over-browning

“Now quit screwin’ around on the computer and help your mum carry the groceries into the house”- Pittsburgh Dad….So you can have this Winner Winner Beer Chicken Pot Pie Dinner!

Cheers N’at