Recipe courtesy of Katie Wiley @thekitchenwild, originally published for Newport News Times.
Many thanks to our friend Katie Wiley for developing this incredible dish. Let’s get cooking!
Rogue Dead Guy Ale Beer Bread
3 cups flour
1 12oz can Rogue Dead Guy Ale
2 tsp instant yeast
1 1/2 tsp salt
1 tsp sugar
2 tbsp melted butter
In a saucepan over low heat, warm beer to approximately 100 degrees F.
In a large mixing bowl add warmed beer, yeast, sugar, salt and butter.
Allow yeast to activate for approximately 2-3 minutes then add flour.
Mix together with a fork or wooden spoon until completely combined.
Cover with plastic wrap and place in a warm spot to rise for at least 2 hours or until it has doubled in size.
When ready to bake, place a large Dutch oven or heavy pot with a lid in preheated 450 degree oven for 30 minutes.
Form dough into a ball on a generously floured surface and place it on a piece of parchment paper.
Carefully remove the Dutch oven from the oven, remove lid and place the dough with the parchment paper in the center of pot. Bake 30 minutes covered.
Carefully remove lid and continue baking for another 15 minutes or until golden brown.
Wild Mussels in Rogue Honey Kolsch Beer Broth
4 lbs mussels
1 cup Rogue Honey Kolsch
4 garlic cloves, minced
4 tbsp salted butter
1 cup chicken stock
1/2 cup half and half
Fresh Italian parsley
Sauté garlic in the butter, then add the chicken broth.
After the mixture comes to a boil, add the mussels and the Rogue Honey Kolsch beer.
Cover and simmer the mixture for two or three minutes until the mussels open.
Remove from heat and add half and half and chopped Italian parsley.
Serve with a side of Dead Guy Ale Beer Bread for soaking up all of that delicious Rogue Honey Kolsch broth.