All we need is Love and Beer
In 2005, my album of the year was from a band called Bowling for Soup, and for the years that followed their catchy lyrics have haunted me. I find myself singing along in the shower, the supermarket, and find that over a decade later they still lift a smile.
As Valentine’s day comes around the corner again, it’s a line from them that seems to be stuck on repeat in my head…
“All we need is Love and Beer, and old school metal, and holiday cheer to be happy”
This year, that idea of simple pleasures is my theme for Valentine’s day. As it falls on a midweek night, there will be a quick call to the local take away, a bunch of different beers in the fridge and a romantic movie on the TV. I’ll unleash my creative, romantic side this weekend though with a few beery, edible indulgences.
Chocolate and Beer Truffles
Top of this list is homemade chocolate truffles, laced with stout (Pearl Jet, Black Wych and Owd Rodger will work a treat). Maybe I’ll give it a go using Gingerbeard and see if I get a fire-y kick as well! This recipe makes about 15 truffles.
- 100ml double cream
- 100ml stout (or your chosen beer)
- 25g butter Pinch of salt
- 200g broken up dark chocolate (60% cocoa or higher)
- Cocoa Powder (with some edible glitter in there perhaps)
First off, warm the cream, beer and butter in a pan taking care not to let it boil. Stir in the salt and then, off the heat, mix in the broken up chocolate. Keep mixing until the chocolate is melted and the mixture is free of chunks. Transfer the mixture to a bowl and let it set in the fridge. Once cool, the messy bit begins. Use a couple of spoons to scoop truffle sized balls and roll them in the cocoa powder.
Pop them straight in your mouth and feel the magical combination of roasted beer and chocolate sweetness resonate together.
Clearly there’s a raft of different beer and chocolate mixes you could do. Let me know if you uncover some really amazing flavour combinations as I’d love to try them out.
Beery Toffee Pudding
Next on the list will be to make our Beery Toffee Pudding which is a lot like a sticky toffee pudding, except the malty body of the beer is used in the sticky sauce and the pudding to deliver a more powerful toffee treat.
- 175g stoned and finely chopped dates
- 50ml water
- 150ml malty beer, try:
- 1 tsp bicarbonate of soda
- 50g of butter
- 175g brown sugar
- 2 beaten eggs
- 175g self-raising flour
For the sauce soft brown sugar splash of malty beer Double Cream Optional Tia Maria liquor
Heat the oven to 200C and grease a baking tin (28cm x 18cm). Add the dates, water and beer into a pan, with the bicarb, and bring it to the boil until it reduces down and the dates have softend and broken down. In a seaparate bowl, beat the butter and sugar together and then slowly add the eggs, beating them in as you go. Mix in the sifted flour and finally fold in the beer and date mixture. Transfer to the tray and cook for about 40 minutes when it should be risen and cooked through.
Meanwhile, make a beer caramel sauce by mixing the beer with some sufgar, reducing down and then finally stirring a little cream and Tia Maria.
Drizzle this beer sauce over the pudding cake and presto – a beery, sticky Valentine’s pudding
So, if you have the time and your partner has a wicked sweet tooth and fondness for beer, then why not put on an old punk rock album and give these recipes a go this weekend?
Happy Valentine’s Day!