October 29, 2011 by bri
I love pecan pie with a hit of bourbon in the filling, so why not tweak the recipe to instead include a nice dose of a delicious bourbon barrel-aged beer? Additionally, I classed the recipe up and made it a tart. This results in a better filling to crust ratio, in my opinion.
Category Tarts and Pies | Tags: barrel-aged beer,bourbon,pate brisee,pecans,port older viscosity,russian imperial stout,tart | 7 Comments
October 11, 2011 by bri
Mmmm… the flavors of fall all wrapped into one tiny delicious sandwich cookie: cinnamon, pumpkin beer, and maybe a little orange zest. I like the change in the light this time of year, to something softer. I especially love the crispness of the air, and most of all fall beer releases. Elysian Night Owl is one of my old favorites. A delicious pumpkin ale with just the right amount of spice.
Category Cookies and Bars | Tags: cinnamon,elysian night owl,gluten-free,macarons,orange zest,pastry cream,pumpkin ale | No Comments
October 9, 2011 by bri
Ten years ago, if someone had told me that in my twenties I would develop a mad passion for beer and all things fermented, I would have laughed and probably gagged a bit. In my early twenties, I spent my relaxing time drinking glasses of Arbor Mist and Boone’s Farm strawberry wine with fresh berries in the bottom of the glass. I lived mostly on Cheetos, Nacho Cheese Doritos, root beer, strange little white chocolate candies with Oreo Cookie bits in them, coffee (mostly cream and sugar, actually), and peanut butter and jelly sandwiches. I would go out to dinner with my friends and order an ice cream sundae as my meal.
While a big portion of my diet has remained the same (I crumble Nacho Cheese Doritos on top of my macaroni and cheese!), I have taken on a much different view when it comes to beer and bread. While I still appreciate a big red cup full of bud light with scoop of ice cream on a hot day, or a piece of toasted sandwich bread, I’ve come to know and love the huge range of flavors and textures that bread and beer have to offer.
I simply adore this Pain Rustique recipe from Jeffrey Hamelman’s Bread. It’s pretty versatile, and lately I’ve been adding figs and anise seed to it in my attempt to create something similar to the Fig Anise Panini at the Pearl Bakery in Portland, OR. I don’t really keep a sourdough culture around, so this recipe makes it easy to make a good loaf of bread with a great crumb in just a few hours. There are two secrets to the awesomeness of this bread:
1) Half of the flour is prefermented, and
2) You don’t really touch the dough very much. Just bulk ferment, chop it into a square, proof it, and TA-DA! Beautiful, open-crumb, rustic, delicious bread.
Category Breads | Tags: belgian beer,bread,rochefort 10,vegan | 4 Comments