Beer and Food

Tim is a graduate of The Culinary Institute of America. After honing his skills in many fine restaurants, he opened Tim Schafer's Cuisine, Cooking With Passion, in Morristown, NJ. Tim shares his enthusiasm for cooking with beer in his popular column "The Brew Chef's Corner" in The Ale Street News, and is working on his first cookbook in which he shares his favorite beer enhanced recipes.

As The Brew Chef™, Tim has appeared as a regular guest on the TV Food Network with David Rosengarten, Bill Boggs, and Sara Moulton, and is guest chef aboard the QE2 where he demonstrates his beer enhanced cuisine.

DARK ALE WHIPPED SWEET POTATOES

Whipped sweet potatoes make a great side dish for pork, venison, lamb and chicken. Actually, just a bowl of these ale whipped sweet potatoes and a wedge of beer bread with a pint of Black Douglas makes for a nice sitting. The mild sweetness, bitterness, and light herbaceousness is a perfect marriage in this recipe.

Prep Time: 20 minutes Cooking Time: 30 minutes Serves 6 Ingredients: 3 large Sweet Potatoes, peeled and cut 1"x 1" 2 Bay leaves 2 T unsalted Butter 4 oz Black Douglas Ale, heated 1 tsp Kosher Salt pinch of nutmeg pinch of cinnamon Cracked Black Pepper

Preparation Place the potatoes in a 2 quart soup pot. Add enough cold water to cover the potatoes, add a pinch of kosher salt and the bay leaves. Bring to a simmer and cook until potatoes are soft, approximately 12 - 15 minutes. Strain the potatoes and remove the bay leaves. Place the potatoes into a food mill and pass the potatoes through, alternating with the butter. Then, fold in the ale, salt and spices. Serve the whipped sweet potatoes immediately or reheat in a microwave.

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