Samuel Adams Summer Ale Steamed Halibut (or Chicken) in Foil with Prosciutto, Vegetables and Lemon

foil chicken

Looking to mix up your grilling this summer? Chef David Burke came up with a recipe that can be used for chicken or fish. He suggests grilling this one with aluminum foil, which will keep the meat (or fish) juicy and tender. It also allows for you to prepare it ahead of time and makes for easy clean up, so you can spend more of your time enjoying a beer with friends.

Ingredients:

4 T olive oil

Zest and juice of 2 lemons

1 fennel bulb, slivered

1 zucchini, cut into ½-inch slices

1 yellow squash, cut into ½ -inch slices

1 large tomato, diced

½ cup blanched green beans, cut into ½-inch lengths

1 bunch fresh basil, finely chopped

¼ pound prosciutto ham, cut into thin strips

4 T bottled white horseradish

6 halibut steaks or fillets (or chicken breasts), about 5-6 ounces each

3 T cracked black peppercorns

Kosher salt to taste

Whole grain mustard

2 cans of Samuel Adams Summer Ale (¼ cup per foil pack)

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Cooking with Beer for the Big Game: Cheese Boston Lager Sliders

Looking for a fun dish to snack on during the big game on Sunday? Chef David Burke gave us a recipe for Boston Lager Sliders and Boston Lager ketchup that are quick and easy to put prepare so you can enjoy the game just as much as you will enjoy the food (and beer)!

Boston Lager Sliders_Blog photo

Cheese Boston Lager Sliders (Yields 20 servings)

Ingredients:

20 small burger buns or English muffins, halved
40 oz. ground beef
4 bottles Samuel Adams Boston Lager
Sliced pickles
40 slices American cheese, cut in 1 inch x 1 inch pieces
20 cherry tomatoes, skewered

Method:

Slice half of the bread. Scoop out ½ of the bread on the bottom portion. Fill with 2 oz. ground beef that has been tossed with Samuel Adams Boston Lager. Place on sheet pan upside down (on meat side) to brown meat for 3 minutes in a 350 degree oven. Remove from oven and top meat with cheese, thinly sliced pickles and top of English muffin. Heat in oven for 5 minutes at 350 degrees. Remove from heat and skewer with tomato. Serve immediately.

Boston Lager Ketchup (Yields 10 servings)

Ingredients:

2 cups ketchup
2 cups mayonnaise
4 tbsp Boston Lager

Method:

Mix together all ingredients and serve with sliders.

Cooking With Hops This Weekend

ChurrosA 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

Ingredients:

  • 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

Method:

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

Ingredients:

  • 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

Method:

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

Ingredients:

  • 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

Pictured: Samuel Adams® Alpine Spring Donut Ice Cream Sliders

Method:

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

Ingredients:

  • 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)

Method:

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

Ingredients:

  • 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

 

Method:

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.

To Assemble:

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!

Not Just for Beer: Cooking with Hops

As we’ve said many times before, “hops are to beer what grapes are to wine.” Their variety, origin, and nuances of flavor create the soul of the beer. For most beers, hops lend bitterness and not a lot more. That bitterness comes from the alpha acids of the hop. However, we select hops for the aromatic flavor qualities over their bittering value. Aroma hops, with their lower alpha acids, produce an array of complex flavors and aromas in our beers from citrus and fruit to pine and eucalyptus. If you love beer but don’t know much about hops, we recommend this great hop round-up from Draft Magazine.Alpine-Spring-and-Hops-150x150

With the thought of hops running through your head, we wanted to take this moment to let you know that our brewing team have come together with our friend Chef David Burke to develop an awesome hops-infused brunch inspired by our Alpine Spring seasonal brew. For those who have tasted this bright and citrusy unfiltered lager, you have experienced the Tettnang Tettnanger hops which are cultivated on 100-year-old vines in hop gardens at the foothills of the Alps.

After conversations back and forth and sampling food & beer pairings (tough job, we know), Chef David Burke came to us with this gem: Samuel Adams Alpine Spring Lobster Benedict with Hopped “Beer-naise” Sauce. The citrus notes and malty sweetness from Alpine Spring provided a perfect contrast to the rich buttery taste of the lobster and sauce. We also enjoyed how the Tettnang hops left a lingering citrus note on the palate and a clean, dry finish that cleansed our palate after each bite.

Hungry yet? Here’s the recipe to help get you started!

Samuel Adams® Alpine Spring Lobster Benedict with Hopped “Beer-naise”

Recipe by Chef David Burke

Recipe makes 4 servings

Ingredients:

    • 1 bottle Samuel Adams® Alpine Spring
    • 1 cup champagne vinegar
    • 1 shallot, chopped
    • 4 sprigs tarragon
    • 4 egg yolks
    • ¼ oz. Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
    • 4 sticks melted butter
    • 4 English muffins
    • 4 lobsters (1lb. each) cooked and meat removed
    • 8 eggs
    • 2 tablespoons white vinegar
    • 1 tablespoons lemon juice
Samuel Adams® Alpine Spring Lobster Benedict with Hopped “Beer-naise”

Samuel Adams® Alpine Spring Lobster Benedict with Hopped “Beer-naise”

  • Salt to taste

Cooking Instructions:

  1. In a stainless steel pot, reduce Alpine Spring, champagne vinegar, shallot, and 3 sprigs tarragon to ¼ of original volume, add hops and chill. This could be done one day in advance.
  1. Once cold, add reduction to egg yolks. Whisk yolks over double boiler until eggs become thick, add lemon juice.  Slowly whisk in melted butter until all is incorporated. Strain through fine strainer. Pick last sprig of tarragon and chop. Add tarragon to sauce, cover and keep warm.
  1. Bring 4 qtrs. water to simmer with white vinegar and salt. Slowly crack eggs into water and poach to desired doneness. Toast English muffins and warm lobster meat while eggs are cooking.
  1. To assemble, put split muffin on plate topped with half a lobster tail and egg on each half. Cover with sauce and serve.

However if you prefer to leave the cooking to a chef, you can head to a local David Burke restaurant during Saturday or Sunday brunch throughout the month of February to enjoy this great dish. David Burke restaurants can be found as followed: