By: Sam Adams Editorial Team
| Published: February 21st, 2013
A few weeks back we cozied up to the idea of cooking with hops. Now, as we head into the weekend, we wanted to share a few new recipes to try out, including our new fire-side favorites, Hops-Infused Churros with Hoppy Hot Chocolate, and our Alpine Spring Donut Ice Cream Sliders (full recipes below).
We teamed up with our friend, Chef David Burke who prepared these dishes inspired by Samuel Adams Alpine Spring, and infused with the “spice of beer” – hops. Alpine Spring’s Tettnang Tettnanger hops, a variety cultivated on 100-year-old vines in hop gardens at the foothills of the Alps, leave a lingering citrus note and a dry finish that cleanses the palate after each bite. When used as a cooking ingredient, hops can add surprising dimension to a recipe, much like in brewing. In Chef Burke’s brunch recipes, these hops add an unexpected yet welcome earthy, herbal note to the meal.Or, if you’d like to leave the cooking to a chef, you can try the Samuel Adams Alpine Spring Lobster Benedict with Hopped “Beer-naise” Sauce at David Burke restaurants in NYC, NJ, CT and Chicago this weekend only.
Samuel Adams Hops-Infused Churros with Hoppy Hot Chocolate (Recipe by Chef David Burke)
Our brewer, Jennifer tested out the recipes and notes that the Tettnang hops in the hot chocolate bring out wonderful citrus notes of orange and lemon found in the rich and creamy sweetness of the cocoa. And, since the churros are sweeter than Alpine Spring, they’ll bring out an elegant spicy and slightly piney character in the beer that’s perfectly contrasted by the beer’s crisp and refreshing finish.
Yields 8 servings
Samuel Adams Churros
- 2 cups milk
- ½ cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
- 6 tablespoons butter
- 1 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
1.) Bring milk and hops to heat/scald (about 180°F). Steep for about 10-15 minutes, then strain.
2.) Take 1 cup of hops infused milk, butter, and salt. Bring to boil in a small saucepan over medium heat. Add flour, stir until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, let cool about 3 minutes.
3.) Add eggs one at a time, and stir until batter is smooth. Put mixture into a pastry bag fitted with a large open-star pastry tip.
4.) Set fryer temperature (or vegetable oil in a deep frying pan) to 330°F, hold pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen scissors.
5.) Fry 6-8 churros at a time, turning once, until golden brown. Transfer to paper towel to absorb extra grease.
6.) Roll in cinnamon sugar when still warm.
Samuel Adams Hoppy Hot Chocolate
- 1 cup milk
- 3 cups heavy cream
- ½ cup water
- ¼ cup sugar
- ¼ cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
- 1 cinnamon stick
- 1 vanilla bean
- ¼ teaspoon ground nutmeg
- 1 ¼ cups semi-sweet chocolate chips
1.) Bring milk, heavy cream, water, sugar, hops, cinnamon, vanilla bean, nutmeg to boil.
2.) Strain hot milk mixture over chocolate using a sieve. Blend well and serve in mugs.
Samuel Adams® Alpine Spring Donut Ice Cream Sliders (Recipe by Chef David Burke)
Jennifer’s take on the sliders is that the citrus notes from the Tettnang hops in Alpine Spring compliment the wonderful orange notes in the Tettnang hop-infused ice cream. The hints of sweetness from the honey malts also balance some of the roasted sweet character of the caramel sauce and donut, leaving a lingering sweet note on the palate.
Yields 5 large or 24 small servings
Samuel Adams Alpine Spring Donut
- 2 eggs
- 2 oz. butter
- 3 oz. Samuel Adams Alpine Spring
- ¼ cup milk
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Strawberry jam (for serving – see assembly below)
Pictured: Samuel Adams® Alpine Spring Donut Ice Cream Sliders
1) Melt butter and let cool a little (not hot).
2.) Sift flour, sugar, baking powder, and salt in a mixing bowl.
3.) In a separate bowl, whisk eggs, melted butter, and Samuel Adams Alpine Spring until well blended.
4.) Pour the liquid mixture into flour mixture, stir until just incorporated. NOTE: Do not over mix or dough will be tough.
5.) Set fryer temperature (or vegetable oil in a deep frying pan) to 375°F. Using an ice cream scoop, form donuts about a size of a golf ball. Fry until golden, about 2 minutes. Roll in cinnamon sugar, slice in half.
Samuel Adams Alpine Spring Orange Caramel Sauce
- 2 cups sugar
- ½ cup water
- ½ cup heavy cream
- Pinch salt
- ¾ cup Samuel Adams Alpine Spring
- 1 teaspoon orange blossom water (found in specialty markets)
1.) Combine sugar and water in a small high-sided saucepan. Without stirring, cook the mixture until dark amber in color.
2.) Reduce heat to low, carefully adding heavy cream into caramel (it may splash and form bubbles). Stir to combine.
3.) Remove pan from heat, add salt and Samuel Adams Alpine Spring
Samuel Adams Hops-Infused Ice Cream
- 1 cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
- 4 cups milk
- 2 cups heavy cream
- 2 cups sugar
- 10 large egg yolks
1.) In a saucepan, bring milk to heat. When it simmers, add hops, steep about 15 minutes. Strain milk, squeeze out as much liquid as possible.
2.) Put milk, half of sugar (1 cup) back to sauce pan. Bring to heat, just about to boil.
3.) In a mixing bowl, whisk together the rest of sugar (1 cup) and egg yolks until they lighten in color. Pour milk mixture into eggs by adding small amounts gradually, until about 1/3 of milk mixture has been added.
4.) Pour the egg mixture back to the saucepan, over low heat. Cook, stir frequently, until mixture thickens slightly to coat the back of a spoon or rubber spatula. Remove from heat, add heavy cream. Mix well.
5.) Strain the mixture and put in a container, let cool before placing it into refrigerator (to avoid condensation on the lid). Cover and store in refrigerator for 4 – 8 hours, or overnight.
6.) Pour chilled ice cream mixture into an ice cream maker and process according to the manufacturer’s directions.
1.) Place half a Samuel Adams Donut on a dish (base). Spread a layer of strawberry jam onto the open side of the donut.
2.) Place a scoop of Samuel Adams Hops-Infused Ice Cream on top.
3.) Using a small squeeze bottle, drizzle a layer of Samuel Adams Alpine Spring Orange Caramel Sauce and top with the other half of the Samuel Adams Donut.
4.) Enjoy your Samuel Adams Alpine Spring Donut Ice Cream Slider!
By: Todd Bellomy
| Published: August 14th, 2012
You may remember back in July we came together with a local Boston food truck, Pennypackers, to create a taco using one of our beers. The first installment was a huge success, as Pennypackers created an awesome barbeque sauce using Dark Depths, our Baltic IPA, in a phenomenal shredded pork taco.
This month we gave the guys Verloren, our gose (pronounced “goes-uh”) style beer which is brewed with over 50 percent malted wheat and spiced with coriander and salt. While we understand some may not be able to make it to Boston to enjoy today, Pennypackers was kind enough to pass along the recipe and simple cooking instructions for you to experiment and create your own.
Cheers and enjoy!
Gose-Lemongrass Chicken Tacos (with Scallion-Red Pepper Relish and cilantro)
For the chicken
- 22 oz. bottle Samuel Adams Verloren (Find Verloren here)
- 4 boneless skinless chicken thighs
- 2 boneless skinless chicken breasts
- 5 Thai bird chilies
- 4 cloves garlic
- 1 small knob ginger
- 5 stalks lemongrass
- 5 tablespoons fish sauce
- 2 cups sugar
- Veg oil
- 1 tablespoon soy sauce
- Salt and pepper
For the relish:
- 2 bunches scallions
- 1 red pepper
- 1 cup rice wine vinegar
- 1/2 cup sugar
- 1 tablespoon sambal chili paste
- Cilantro sprigs
For the chicken:
1.) Peel the ginger and garlic. Trim and remove the fibrous outer leaves of the lemongrass and rough chop the tender white parts. Put the garlic, ginger and lemongrass in a food processor and mince. Rough chop the chilies.
2.) Clean the chicken thighs and breasts, and cut into 1″ cubes. Put in a bowl and mix with the garlic, ginger, lemongrass, bird chilies, fish sauce, soy sauce, 1 cup of the sugar, and season with a little bit of salt and pepper.
3.) Put a large heavy pot on the stovetop on medium low. Add about 1 to 1 1/2 cups veg oil. Add the remaining sugar (1 cup) and cook until the sugar begins to caramelize and you have a thick brown paste in the pot. Be careful not to burn.
4.) Turn the heat to medium high, add the chicken mixture and cook for ten minutes, turning frequently.
5.) After 10 minutes, pour the Verloren over the chicken and turn heat to high. Allow to cook down until liquid becomes thicker and more intense, 20-30 minutes.
For the Scallion Relish:
1.) rough chop scallions, and julienne the red pepper very finely.
2.) put the rice wine vinegar and sugar in a pot on the stove and cook until the sugar is dissolved. Turn off heat and add sambal.
3.) pour the rice wine vin/sugar/sambal mixture over the scallion and red peppers and allow to cool.
To make the tacos:
Griddle a tortilla and put some of the chicken in. Add some of the scallion relish, and garnish with cilantro sprigs and lime wedges.
Check out more food and beer pairings here!