Have you ever opened a growler, poured yourself a pint or two, and then... *gasp* ... forgot about it?! Some of you will respond in disgust and call that alcohol abuse, but others will silently admit fault. We're here to tell you that should you find yourself in that situation, (a) no worries, it happens and (b) when life gives you flat beer, make gingerbread!
One tried and true recipe (so kindly tested by one of our bartenders, Stratos) comes from Smitten Kitchen adapted from chef Claudia Fleming's Gramercy Tavern Gingerbread.
The recipe follows below:
Gramercy Tavern Gingerbread
1 cup oatmeal stout (Stratos used our Oatmeal Milk Stout, and insists it should be cold and flat)
1 cup dark molasses
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting
Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. (Stratos notes to NOT skimp on this step. He says, "If you think you've greased it enough, you should go back and grease it over again")
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar, with whipped cream.
And that's it! Have a baking with beer recipe that you love? Share it below in the comments!