Root beer could be the quintessential non-alcoholic beverage during the summer. Much of this has to do with a certain treatment involving ice cream, but the drink alone has a unique taste that’s refreshing on a hot day. The taste is quite difficult to pin down, but the name offers a bit of a clue. According to About Money, the fizzy drink originated in colonial times when drinks called small beers were made from herbs, barks and, you guessed it, roots.
Delicious as it is straight from an iced glass, this soft drink also makes it some stellar culinary creations. And since the drink brings so much flavor to the table, you don’t need too many other ingredients to make a dish that tastes great. These seven recipes show you how versatile soda can be. If you’re feeling particularly adventurous, you can make your own beer at home. For those who don’t want to wait a week, these six recipes are just as delicious with a freshly cracked can. You may never want to go back to a simple root beer float.
1. Baked beans with
slow
brew beer
Every big barbecue party has plenty of meats, a selection of sauces, cornbread, and some salad. But there’s one dish that can really send spread over the top: baked beans. This version of Brown Eyed Baker root beer is a wonder that will surprise your friends. Even if you’re cooking for one, you’ll love this dish. Make a simple dinner with a fried egg on top and some cornbread on the side.
Ingredients:
1 can (15 ounces) baked beans 1 can (15 ounces) chili peppers 1 can (15 ounces)
- cannellini beans
- 16 ounces bacon, cooked and diced
- light brown sugar
- maple syrup
- /4 cup white vinegar
- tablespoons Dijon mustard 2 tablespoons
- Worcestershire sauce
- 1 bottle (12 ounces) beer
1/2 cup barbecue sauce 1/3 cup molasses 1/3 cup
1/3 cup
1
2
Root Directions: In a 4- to 6-quart slow cooker, stir all ingredients. Simmer for 12 hours.
Remove the lid and continue cooking for an additional 4 hours, or until the mixture reaches the desired consistency. Leftovers are kept in the refrigerator, covered – up to 4 days.
2.
BBQ ribs with root beer BBQ sauce <img src="http://www.cheatsheet.com/wp-content/uploads/2014/07/iStock_000018367440_Small.jpg" alt="BBQ ribs with root beer barbecue sauce
with the same basic rib recipe? Try infusing some root beer into a homemade sauce with Bobby’s delicious recipe, featured on Food Network. Start by sweating some onions, ginger and garlic. Once you add the soda, ketchup and other seasonings, let it bubble for 30 minutes. It’s a perfect complement to rib richness, but it’s also stellar in a bit of chicken or a burger.
This recipe is definitely a project, so be sure to save it for a weekend. You need to set aside enough time for the ribs to brine and smoke. Make it a whole-day affair and invite some friends while you cook. You can enjoy an adult beer and enjoy the weather, then you’ll be rewarded with a fantastic meal.
Ingredients:
Ribs
1/2 cup
- kosher salt 1/4 cup
- molasses
- 10 whole cloves
- 4 cinnamon sticks
- 3 star anise pods
- racks of St. Louis-style pork ribs, trimmed
2
Sauce
2 tablespoons
- canola oil, plus
- 1 sweet onion
- tablespoons finely grated fresh ginger
- garlic cloves, finely chopped
- teaspoons smoked paprika
- root beer
- ketchup
- Scarce 1/4 cup packaged light brown sugar
- 2 tablespoons
- Juice and zest of 1 lemon
- Kosher salt and freshly ground black pepper
, finely chopped 2
2
2
2 cups
2 cups
molasses
Directions: Combine 12 cups of water with salt, molasses, cloves, cinnamon sticks and star anise in a large saucepan. Bring to a boil, cook until salt dissolves. Remove and let cool completely.
Place the ribs in a plastic container and cover them with brine. Cover and refrigerate for at least 4 hours, or up to 24 hours, by flipping occasionally.
Remove ribs from brine, rinse and pat. Place on baking boards on baking sheets. Refrigerate for several hours until the surface dries.
Heat the oil in a medium saucepan over medium heat. Add the onions and cook until softened. Add the ginger and garlic, and cook 1 minute. Add the paprika and cook 1 more minute. Add the root beer, then simmer until reduced by half. Add ketchup, brown sugar and molasses. Cook over low heat, until the flavors melt and the sauce has reduced, stirring occasionally, about 30 minutes. Add lemon juice and season with salt and pepper to taste.
Prepare the smoker with soaked potato chips and set the temperature to 225 to 250 degrees Fahrenheit. If you use a charcoal grill, set it for direct and indirect heat. Brush the ribs lightly with canola oil and smoke until tender and juicy, about 2 hours. Brush with sauce and turn occasionally during the last 15 minutes of cooking. If you use a charcoal grill, finish the ribs over the warm part of the grill. Serve.
3. Root Beer Chili
Chili fans know that this hearty dish has an incredibly long list of ingredients, which can include everything from chocolate to cinnamon. To marry all the disparate flavors into a delicious stew, you usually have to simmer the entire pot for most of the day. The Marvelous Misadventures of a Foodie condenses the cooking in 35 minutes thanks to some root beer and tomatoes roasted on the fire.
Although this dish uses turkey, any ground beef will work well. Try beef for the more classic flavor, but chicken or pork is also tasty. You can also increase the heat by adding more cayenne or a diced jalapeño to the mix.
Ingredients:
1 tablespoon
- olive oil
- pound ground turkey
- small onion, diced
- garlic cloves, chopped
- tablespoons chili powder
- teaspoon cumin
- pinto beans, drained and rinsed 1 can (15.5
- ounces) root beer
- Salt and pepper
- Omelette
- Sour cream
- Cilantrous
1
1
2
2
1/2 teaspoon cayenne pepper, plus plus 1/2
1 can (8 ounces) tomato sauce 2 cans (14.5 ounces) fire-roasted tomatoes 2 cans (15 ounces)
chips
Grated cheese
Directions
: Heat the oil in a large Dutch oven, or other heavy pot, over medium-high heat. Cook the turkey until almost cooked. Add the onion and cook until softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add chili powder, cayenne and cumin. Add tomato sauce, diced tomatoes, beans and root beer. Stir to combine and bring the mixture to a boil. Reduce heat to low and simmer for 20 to 30 minutes, until the chili has thickened. Season with salt and pepper, to taste. Serve with covers.
4.
Root beer chicken wings
Change your regular chicken wings with a sweet, sticky root beer sauce. This unique take on Cravings of a Lunatic’s bar food, featured at Real Housemoms, begins by baking the wings in a 450-degree Fahrenheit oven. While the chicken is cooking, make a simple sauce by reducing the soda with a handful of other seasonings. Add the wings in the sauce, then return them to the oven to make them crispier. Heat seekers will want to augment the sauce with some spicy sriracha.
Ingredients: 2
- pounds chicken wings Salt
- White pepper
- root beer
- cup packaged brown sugar
- smoked paprika 1/
- chipotle chili powder 1 teaspoon
- cornstarch
1 cup
1/4
1/2 teaspoon
4 teaspoon
Directions
: Preheat oven to 450 degrees Fahrenheit. Spray a bordered baking sheet with nonstick cooking spray.
In a large bowl, mix the wings with salt and white pepper, covering evenly. Place the wings in rows over the blade, leaving some space between each. Bake the wings for 20 minutes. Flip and bake another 10 minutes.
Meanwhile, combine the root beer, brown sugar, smoked paprika, and chipotle powder in a small saucepan. In a small bowl, stir the cornstarch with about 1/4 cup of water, until smooth. Set aside for a moment. Boil the beer mixture from root to medium-high heat. While whisking, gradually mix the cornstarch mixture. Cook until the sauce thickens, then remove from heat.
In a large bowl, mix the wings with half of the sauce. Return the wings to the baking sheet, spreading them evenly. Bake for 8 to 12 minutes, until the wings are as crispy as you like, turning in half. Serve with the remaining sauce on the side.
5. Vegetarian Sautéed with Root Beer Sauce
Vegetarian Sautéed
Mom probably wouldn’t have had to force you to eat your broccoli if she had sautéed it with a sweet, salty root beer sauce. These addictive vegetables from Edible Omaha taste like a jazzy version of teriyaki. Since this dish has so much flavor, it’s a great way to add excitement to any simple cooked protein. No offense to the steak, but these vegetables are definitely the star of the dish.
Ingredients:
2
- tablespoons olive oil
- red chili, cut in half, seeded and thinly sliced
- carrot, peeled and
- bunch broccoli, cut into florets
- peas
- celery ribs, finely chopped
- root beer
- 1/
- cup
- honey 2
- Garlic cloves, Chopped
1/2 medium red onion, thinly sliced 1/2 spicy
1
cut into matches 1
1 cup
2
1/4 cup soy sauce 3/4 cup
2
brown rice
Directions: Heat olive oil in a large skillet over medium-high heat. Add onion, chili, carrot, broccoli, peas and celery, stirring to top. Sauté vegetables until crispy and tender and brightly colored, about 5 minutes. Remove from heat.
In a small saucepan, combine soy sauce, root beer, honey and garlic. Put on medium-high heat. Stir constantly, reduce the sauce until thickened. The mixture should cover a spoon. Pour over the vegetables. Serve with rice.
6. Root Beer Floating
Ice Cream Cake
Root beer floats are a refreshing summer treat, but sometimes you want something a little more substantial. Sink your teeth into this decadent cake from Taste and Tell, which was adapted from a recipe in Baked: New Frontiers in Baking. It’s everything you love about the nostalgic gift, but special enough for a party. It might be the best summer birthday cake.
Ingredients:
2 cups root beer 1 cup cocoa powder 1/2 cup unsalted butter 11/4 cup sugar 1/2 cup brown sugar packed 2 teaspoons root beer extract 2 cups
- all-purpose flour
- 4 teaspoons baking soda
- teaspoon salt
- eggs
- 11/2 quarts vanilla ice
- cups thick whipped
- 1/2 cup
- Powdered Sugar
- Grated Chocolate
11/
1
2
cream 2
cream
Directions: Line a 9-inch cake pan with plastic wrap, allowing several inches of cantilever on the sides. Remove the ice cream from the freezer and let it soften slightly. Spread the ice cream evenly in the lined pan. Cover with plastic wrap over top and return to freezer until solid, at least 4 hours.
In a saucepan over medium heat, combine the soda, cocoa powder and butter. Cook until the sugar dissolves and the butter melts. Remove from heat, and let cool. Add the root beer extract
Preheat the oven to 325 degrees Fahrenheit. Grease two 9-inch cake pans and cover the backgrounds with parchment paper. Grease parchment.
In a large bowl, whisk the flour, baking soda and salt to combine. In a separate large bowl, beat the eggs, then whisk in the root beer mixture. Gently incorporate the flour, just to combine. Pour into prepared pans and bake until a tester inserted in the center comes out with a few wet crumbs attached, 30 to 32 minutes. Cool 10 minutes in pans, then remove the cakes, remove the parchment and let cool completely.
Place the cream in a large bowl and whisk until it begins to thicken. Gradually add powdered sugar and whisk until stiff spikes form.
Place a layer of cake on a serving plate. Remove the ice cream layer from the freezer and use cantilever to remove it from the pan. Place the ice cream on top of the cake layer. Place the second layer of cake on top. Frost the whole cake with whipped cream. Garnish with grated chocolate, and return to the freezer. Serve in segments.
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