May 7, 2012 by bri
Recipe development is probably one of the most compelling aspects of my job.
Sure, it has a boring name, but it makes up for it in style.
This recipe took a few tries. Four, to be exact.
Achieving a similar density between the blondie batter and the brownie batter was a challenge. And then I had to make sure the beer flavor was well-balanced as part of the dessert, and not too overpowered by the chocolate.
To top it off, I realized that it needed something salty. Not just plain old run-of-the-mill pretzel salty, though. I sprinkled these chocolate-dipped pretzels with some homemade Centennial Hop Salt. The perfect amount of bitterness and aromatics. Even suitable for the faint of hop in your life.
Category Cakes, Cookies and Bars | Tags: allagash curieux,american brown ale,barrel-aged beer,bourbon,brownies,chocolate,dogfish head palo santo marron,hop salt,pretzels,white chocolate | 10 Comments
March 19, 2012 by bri
If you’ve ever talked to me for more than a few minutes about beer-infused desserts, you’ve probably heard me complain about the ever-popular chocolate stout cake idea. Let’s face it, you’ve probably heard me complain about it more than once.
And now you’re shocked that I’m devoting a whole post to it.
I am, too.
I’ve been disappointed with this kind of dessert. It always seems like the cake needs more beer and less chocolate. Chocolate and stout together isn’t really a bad idea. These are flavors that want to be together. They taste good together. I just think the dessert needs to be done in the right way. A dessert that’s deserving of the beer you put into it.
Category Cakes | Tags: bourbon,cake,chocolate,chocolate stout cake,coffee,deschutes obsidian stout,frosting,market spice tea,porter,stout | 10 Comments
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