The Machine Shed has always been dedicated to the American Farmer and serving as much local product as possible. That includes craft beer! Celebrate American Craft Beer Week with us by trying a craft beer at our Machine Shed locations from these breweries:
Davenport: Great River Brewery
Des Moines: Peace Tree Brewing Company
Rockford: Goose Island
Pewaukee: New Glarus, Leinenkugel’s & Capital Brewery
Appleton: New Glarus, Leinekugel’s, Ale Asylum, & Stone Arch Brew House
Lake Elmo: Grain Belt Brewery, Summit Brewing Company
This recipe is a great excuse to get outside and grill. Follow this link for the recipe.
First up: Inside-Out Grilled Steak Salad, recipe courtesy of The Beef Checkoff. Click here for the recipe: Inside-Out_Grilled_Steak_Salad .
Now that the weather is getting warmer, grilling season has begun! We paired two of our favorite things, beer and chicken, to make a delicious meal.
Beer Can Chicken Rub:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
For the Chicken:
4 pounds chicken, washed and dried
Beer Can Chicken Rub
1 (12-ounce) can beer
For the chicken rub:
In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
For the chicken:
Preheat your grill to medium-high heat.
Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
Prep: 20 minutes Bake: 18 minutes
3 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 ½ granulated sugar
2 tsp. vanilla
2 8-ounce cartons dairy sour cream
2 teaspoons finely shredded lemon peel
3 tablespoons butter, softened
1 cup sifted powdered sugar
Milk (2-3 teaspoons if necessary)
1 teaspoon shredded lemon peel
- Preheat the oven to 350°F. Line thirty 2 ½ inch muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat butter with an electric mixer on medium high speed for 30 seconds. Add granulated sugar and vanilla; beat well after each addition. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon peel .
- Spoon about ¼ cup of the batter into each prepared muffin cup. Bake in the preheated oven about 18 mintes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack. Makes 30 cupcakes.
Lemon Frosting: In a medium bowl, beat 3 table-spoons butter, softened, until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Gradually beat in 2 tablespoons lemon juice and ¾ teaspoon vanilla. Gradually beat in 1 ¼ cups sifted powdered sugar. If necessary, beat in enough additional milk
(2 to 3 teaspoons) to make spreading consistency. Stir in 1 teaspoon finely shredded lemon peel.
We have seen some cool designs this year: ombre eggs, painted eggs, carrot eggs, and even gold eggs! How will you design yours this year?
For design information, check out our Pinterest board by following this link. Be sure to check out our other boards for fun craft ideas and recipes!
Looking for something to serve for Easter next week? How about Caramel Apple Breakfast Pudding, a recipe from The Machine Shed’s cookbook, Now That’s Cookin’.
Caramel Apple Breakfast Pudding
Prep: 30 minutes Freeze: 3-24 hours
Cook: 40 minutes
¾ teaspoon ground cinnamon
½ cup packed brown sugar
2 tablespoons light-colored corn syrup
2 tablespoons margarine or butter
¼ cup pecan pieces
3 beaten eggs
1¼ cups milk
1 teaspoon vanilla
¼ teaspoon ground nutmeg
10- ½- inch thick slices Italian or French bread.
1. Peel, core, and slice apples (should have 2 cups). In a small saucepan combine apple slices and ¼ cup water. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5-7 minutes or until apples are tender, stirring occasionally. Drain in a colander. Transfer apples to a small bowl. Gently stir cinnamon into cooked apples. Set aside.
2. In the same small saucepan combine brown sugar, light-colored corn syrup, and margarine or butter. Cook and stir over medium heat until mixture just comes to a boil. Remove from heart. Pour mixture into a 2-qart square baking dish. Sprinkle pecans over all.
3. In a medium mixing bowl combine the eggs, milk, vanilla, and nutmeg. Arrange a layer of half the bread slices in the baking dish atop the caramel mixture, trimming bread to fit. Spoon cooked apples evenly over bread layer. Arrange remaining bread slices on top. Carefully pour the egg mixture over bread, pressing the bread down gently to moisten the slices completely. Cover with plastic wrap and refrigerate 3-24 hours.
4. At serving time, uncover and bake in a 325ºF. Oven for 40 to 45 minutes or until a knife comes out clean. Remove from oven; run a knife around edge to loosen. Let stand for 15 minutes. Carefully invert pudding onto a platter. (Spoon any remaining caramel mixture in dish over pudding.) Cut into triangles. Serve warm or cool. Makes 8 servings.