Figgy Yule Cookies

photo by Heather Hanson

Now bring us some figgy pudding! In cookie form of course! To wrap up the holiday cookie pairings with Boom Island Brewing, I adapted this cookie to feature their holiday release, Yule. Yule is a Belgian Strong Ale, brewed with a different fruit addition each year. This year's fruit was black currant. Instead of featuring a currant studded treat, I opted for a classic Christmas dessert in cookie form. The figs are simmered in Yule for an extra kick and in is mixed into the icing in lieu of brandy.

Have a very Merry Christmas!

Recipe adpated from Food 52

Yields about 4 dozen cookies

Ingredients
For the cookies

• 8-10 large dried Turkish figs, diced
• 1 cup Yule
• 1 ½ cups all purpose flour
• 1 tsp salt
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• ¾ cup unsalted butter (1 ½ sticks) softened
• ¾ cup powdered sugar
• 1 egg
• 1 Tbsp orange zest

For the icing

• ¾ cup powdered sugar
• 1 Tbsp Yule
• 4 Tbsp unsalted butter, melted
• ¼ tsp vanilla extract

Preparation

• In a small saucepan, simmer the figs and Yule until the figs are soft, about 15 minutes. Strain figs and set aside.
• Mix together the flour, salt, nutmeg and cinnamon. Set aside
• Cream together the butter and sugar until fluffy. Beat in the egg until well combined.
• Slowly add the flour mixture, mixing until just combined. Fold in the strained figs and orange zest.
• Wrap the dough in plastic wrap and chill in the refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Prepare baking sheets by lining in parchment paper.
• On a well floured surface, roll out the dough about 1/8” thick. Cut into 2” rounds. Arrange on baking sheets about 1” apart.
• Bake for 10-12 minutes or until golden brown along the edges. Transfer to a wire rack to cool.
• In a small saucepan over medium low heat, whisk together the powdered sugar, Yule, butter and vanilla extract. Simmer, stirring frequently, until smooth and well combined.
• Drizzle icing onto cooled cookies
• ENJOY!

Witbier Cookies

photo by Heather Hanson Photography LLC

If witbier were a cookie, this would be it. These are sure to add a bit of citrus-y joy to your holiday! 

The thing that surprised em the most when I tackled this recipe was the beer reduction. I've made reductions with stouts, porters and sours before. Bute never a wheat beer. And never reduced down so far. The resulting syrup was malty and sweet with just a hint of the orange and cardamom used in the beer. I'm tempted to reduce another batch to play around with. Ice cream toppings, a salmon glaze, or perhaps a dash in a cocktail or two?

 Recipe adapted from Food Republic 

Yields about 4 dozen cookies 

Ingredients 

for the cookies

• 2 – 12 oz bottles of Witbier
• 5 Tbsp honey
• ¾ cup unsalted butter (1 ½ sticks), softened
• 1 ¼ cup powdered sugar
• 1 egg
• ½ tsp vanilla extract
• 2 tsp orange zest
• 2 tsp ground coriander
• 2 cups all-purpose flour
• ½ tsp baking soda

for the glaze

• ½ tsp vanilla extract
• 1 Tbsp orange zest
• 1 Tbsp orange juice
• 1 Tbsp heavy cream
• 1 cup powdered sugar

  Preparation

• Combine the beer and honey in a medium-sized heavy-bottomed saucepan. Over medium heat, bring the beer to a gentle boil, skimming foam as needed. Cook until reduced to 1/3 cup (this may take up to an hour). Allow to cool slightly.
• Preheat the oven to 350 degrees F. Prepare baking sheets by lining with parchment paper.
• Cream together the butter and sugar until fluffy and well combine. Beat in the egg and vanilla extract. Add the coriander, orange zest and beer reduction, mixing until just combined.
• Combine the flour and baking soda. Slowly mix the dry ingredients into the butter mixture.
• Drop batter by heaping Tbsp onto the prepared baking sheets. Bake for 15-18 minutes, or until golden brown. Transfer to a wire rack to cool.
• For the icing, whisk together the vanilla, zest, orange juice, cream and powdered sugar. Spoon a dollop onto each cookie and spread icing to the edges. Allow to set 15-20 minutes before serving.
• ENJOY!

Framboise Lemon Bars

 

Photo by Heather Hanson Weddings

Lemon and raspberries may seem like more of a summer treat, but these bars will add a refreshing palette cleanser among all of those other holiday sweets. Lemon Bars marry well with any number of beers, but for the raspberry kick, Framboise seemed the most appropriate. This sour style of fruit beer is readily available at most liquor stores. Lindemans is by far the best known, but I'm sure you can find any number of local or other export varieties on the shelves! These bars were made with Boom Island's Framboise, which is only available from their taproom. And sadly, very limited quantities remain.

The recipe is my own

Yields 24-28 bars

Ingredients
For the crust

• 2/3 cup powdered sugar
• 2 cups all-purpose flour
• pinch of salt
• 1 cup (2 sticks) unsalted butter
• ¼ cup Framboise

For the filling

• 4 eggs
• ¼ cup flour
• juice and zest of 2 lemons
• ¼ cup pureed raspberries
• ½ cup Framboise
• 1 ¼ cup granulated sugar
• pinch of salt
• powdered sugar for garnish
• raspberries for garnish

Preparation

• Preheat the oven to 350 degrees F
• Whisk together the powdered sugar, flour, and salt. Cut in the butter until the mixture resembles course crumbs. Stir in the Framboise until just combined.
• Press crust into an ungreased 9” x 13” baking dish. A pint glass works wonderfully to roll the surface into a smooth, even layer.
• Bake the crust for 25-30 minutes, or until just beginning to brown. Allow to cool to room temperature.
• Whisk together the eggs, flour, lemon juice, zest, raspberries, Framboise, sugar and salt. Pour the mixture on top of the cooled crust.
• Bake lemon bars for 20-25 minutes for until the filling is set and just slightly jiggles in the center. Remove from oven and allow to cool slightly. Refrigerate for at least two hours., preferably overnight
• Before serving, cut chilled bars into 24-28 pieces. Dust generously with powdered sugar. Top each bar with a fresh raspberry.
• ENJOY!

Cranberry Pistachio Biscotti

This marks my first attempt at biscotti. Why until now? I have no idea. I was pleasantly surprised at how easily it came together. The recipe reminded me a lot of an Irish soda bread, sliced and baked a second time. This particular fruit and nut combo I chose to pair with the citrus-y Belgian-style beer pictured. Though they work equally well with coffee or tea. A chocolate hazelnut version may be in the near future.

 These cookies would be a treat on Christmas morning with a steaming cup of coffee. Bright red cranberries and a hint of green from the pistachios keep them dressed up for the season.

Adapted from Kristen Jenkins’ recipe for Donna Hay Magazine

Yields about 80 cookies

Ingredients

• 2 c all-purpose flour
• 1 ½ tsp baking soda
• ¾ c sugar
• 3 eggs, slightly beaten
• 2 tsp vanilla extract
• 1 Tbsp orange zest
• 1 c dried cranberries
• 1 c shelled, unsalted pistachios

Directions

• Preheat the oven to 325 F
• In a large bowl, combine the flour, baking soda and sugar. Add the eggs, vanilla and zest, beating until just combined. Fold in the cranberries and pistachios.
• Turn the dough out onto a lightly floured surface and knead until smooth.
• Divide the dough into two pieces. Roll each portion into a log, about 10 inches long. Flatten slightly. Transfer both loaves to a parchment baking sheet.  Bake for 30-35 minutes, or until firm.
• Remove from oven and allow to cool completely. Once cool, cut each loaf into ¼ inch slices using a serrated knife. Arrange slices on baking sheets lined with parchment paper. Bake 8-0 minutes or until golden brown. Allow to cool completely on the baking sheets.

Viennese Pecan Crescents

Christmas cookie season is upon us! I am working again with Boom Island Brewing Company to pair up these festive treats with each of their beers. But even if you aren't a beer person, these cookies are sure to please. Buttery shortbread, rich pecans and a healthy dusting of powdered sugar...what's not to love!  The shaping of these cookies is a tad tedious, but worth the extra time. And after these cookies are baked, they freeze beautiful so you can happily enjoy them throughout the holiday season.

Recipe adapted from Gale Gand

Yields about 5 dozen cookies

Ingredients

• 1 c unsalted butter, softened
• ¾ c sugar
• 1 tsp vanilla extract
• 2 ½ c all-purpose flour
• 1 c finely ground pecans
• powdered sugar for coating

Directions

• Cream together the butter, sugar, and vanilla and beat until fluffy. Gradually add the flour and nuts and mix until just combined. The dough with be very crumbly.
• Shape the dough into tiny crescents using about 2 tsp of dough for each cookie. Place on an ungreased sheet pan in rows, leaving 1 inch in between. Chill the cookies for at least one hour.
• Preheat oven to 350 degrees F.
• Bake about 12 to 15 minutes, or until the edges begin to brown.
• Allow cookies to cool slightly and then dredge in powdered sugar to coat.

Spiced Cheesecake with Black Currant Sauce

This cheesecake is the last recipe of my Thanksgiving collaboration with Boom Island Brewing Company. Every holiday season the brewery releases a Belgian holiday brew, dubbed Yule. Yule is a potent beer...upwards of 12%-13% ABV. A Belgian dark strong ale is probably the closest style one could use to describe it. Each year this holiday treat is brewed with a different fruit. This year...black currant.

To match the richness of the boozy backbone and rich malt, I felt a cheesecake was appropriate. The spices are a nod to the holiday season...cinnamon, allspice, and nutmeg. And the gingersnap crust of course! The topping I opted for a black currant jam (far easier to find than fresh or frozen black currants this time of year) to tie into the fruit undertones of this beer. Raspberries, blackberries or blueberries would be equally as welcome.

This cheesecake was a treat to come up with. I hope you enjoy it as much as we did!

The recipe is my own

serves 10-12

Ingredients
for the crust
• 25-30 gingersnap cookies (2 cups finely ground)
• ½ tsp ground cinnamon
• 5 Tbsp unsalted butter, melted
• 2 Tbsp brown sugar
• ¼ tsp salt

for the filling
• 24 oz cream cheese, softened
• ½ cup sugar
• ½ cup brown sugar, packed
• 4 eggs, lightly beaten
• 1 ½ cups sour cream
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp of allspice
• ½ tsp salt

for the topping
• 1 cup black currant jam

Preparation
• Preheat oven to 350°F
• Place gingersnap cookies in a food processor. Cover and process until the cookies are the texture of very coarse sand. Add butter, brown sugar salt, and cinnamon. Process until well combined. Transfer mixture into a lightly greased 9-inch spring form pan. Using the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 10 minutes. Once chilled, place spring form pan on a baking sheet and bake until crust is fragrant and set, about 10 minutes.
• In a mixer with a paddle attachment, cream together the sour cream, cream cheese and sugars until smooth and free of lumps, 1-2 minutes. Add eggs, one at a time, beating until just combined. Stir vanilla, spices and salt. Pour into crust.
• Lower oven temperature to 325°F. Set the cheesecake on a baking sheet and bake for 60-65 minutes, or until the center is mostly set, but still jiggles slightly. Remove from oven and allow to cool in the spring form pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Carefully run a knife around edge of pan to loosen. Unmold and transfer to a cake plate.
• Spread a thin layer of currant jam over the top of the cheesecake. Enjoy!

Roasted Peach Frozen Yogurt With Granola Crumble

I've been wanted to try my hand at frozen yogurt for a while. My mother has recently been making her own yogurt at home, from a culture she procured at a local Greek restaurant. Ever since I dipped my spoon into the homemade yogurt I've been itching to try so many things with it! I cannot describe how rich and tangy hers is compared to store bought versions. She recently got me a mini slow cooker so I can making the yogurt myself...1 cup at a time.

But back to the frozen yogurt. I toyed with starting by making a classic vanilla yogurt, but the ripe peaches I came across quickly changed my mind. Bringing in one of my other favorite peach desserts I opted to add a touch of cinnamon and bourbon to the mix. The granola crumble on top lets me enjoy the best of both

the recipe is my own

yields about 5 cups frozen yogurt and about 3/4 cup granola

The Ingredients:

for the Frozen Yogurt
3 ripe peaches, sliced in half and pit removed
1/4 cup honey
1/4 cup sugar
1/8 tsp cinnamon
1 Tbsp Bourbon
pinch of salt
1 cup plain yogurt, NOT fat free

for the Granola Crumble
The Process:
1/2  cup rolled oats
2 Tbsp pecans, chopped
3 Tbsp flour
1/4 brown sugar
4 Tbsp unsalted butter, softened
1/4 tsp salt
pinch cinnamon
pinch nutmeg


The Process:
for the frozen yogurt
Preheat the oven to 400 degrees F.

Arrange the peach halves on a foil lined baking sheet, cut side up. Drizzle with honey.

Roast peaches for 20-25 minutes, or until peaches are tender. Allow to cool.

Once peaches are cool, transfer the fruit along with any pan juices to a blender or food processor. Process on high until puréed. Add the sugar, salt,cinnamon,  bourbon and yogurt and mix on low until well combined.

Transfer the mixture to a bowl. Cover and refridgerate over night.

Using an ice cream maker, freeze the chilled base according to the manufacturer's directions. Serve immediately for a soft serve yogurt, or chill in the freezer for 2-3 hours for a firmer frozen yogurt.

for the granola crumble:
preheat oven to 350

Combine the oats, pecans, brown sugar, flour, cinnamon, nutmeg in a medium bowl. Cut the butter into the dry ingredients and using your fingers combine until the mixture resembles coarse crumbs.

Spread the mixture into an even layer on a baking sheet. Bake 15-20 minutes or until the mixture is golden brown. 

Allow to cool slightly. Serve a top the frozen yogurt

Pineapple Coconut Bread Pudding

Some weekends call for dessert as breakfast. Feel free to give this one a try! The trickiest part of the recipe was making the caramel sauce from scratch. I've master many a batch of caramel and the process still keeps me on my toes a little bit. If you're too wary, a jar of the ice cream topping will do just as well. No one needs that high a level of anxiety first thing in the morning after all. The rest of the dish comes together in a pinch, though a decent chunk of time is needed to bake the pudding. This may not be the recipe for a house hold full of early risers...maybe brunch would be more appropriate. And really, who doesn't enjoy brunch.

The original recipe called for a fair amount of sugar in ADDITION to the caramel sauce. Really, between the sweet bread, the sauce and the sweet fruity flavors, this bread pudding really does not need the extra sweetness. However...adding in that extra coconut and sprinkle of nuts on top give the dish a wonderful boost.

pudding adapted from What's Cooking, Love?
sauce adapted from Sally's Baking Addiction

serves 8

The Ingredients
for the caramel sauce:
1/2 cup sugar
3 Tbsp butter, cut into 4-6 pieces
1/4 cup heavy cream
1/2 tsp salt

for the pudding
1 lb day old Portuguese Sweet Bread (such as King's Hawaiian)
4 eggs, slightly beaten
1 - 14 oz can coconut milk
2/3 cup crushed pineapple, with juice
1 tsp vanilla
1/2 cup flaked coconut, toasted
1/4 cup chopped macadamia nuts, toasted (optional)

The Process:
for the sauce
Place a medium heavy-bottomed saucepan over medium-high heat. Add the sugar and heat, stir occasionally using a rubber spatula. The sugar will begin to clump and melt. Once the all of the sugar melts and forms a thick amber-colored syrup, add the butter, one piece at a time, stirring until completely. Be careful...it will sputter.

Once the butter has been combined, slowly drizzle in the cream, again being careful of sputtering.  Allow to boil for 1 minute. Remove from heat and stir in the salt. Transfer to a heat proof dish and allow to cool.

for the pudding:
Preheat the oven to 350 degrees F.

Cut the bread into 1-inch cubes.

In a large bowl, whisk together the eggs, coconut milk, and vanilla. Add the cubed bread and toss to coat. Set aside for 5-10 minutes to allow the bread to soak up the egg mixture.

Lightly grease a 9 x 9 inch baking dish. Layer half of the bread mixture into the bottom of the dish. Drizzle with half of the caramel sauce and layer the flaked coconut on top. Top with the remaining bread mixture. Drizzle with remaining caramel sauce and sprinkle the pudding with toasted macadamia nuts (if desired).

Bake, uncovered for 35-40 minutes, or until the pudding is set and slightly puffed. Remove from oven and allow to cool slightly before serving.

Top with additional caramel sauce if desired.

Strawberry Daiquiri Sorbet

Hot summer August days are upon us. If you can get your hands on fresh strawberries this late in the season, this is just the treat to help you cool off.

There is only enough booze in this dish to give the sorbet a little splash of flavor. The strawberries are really what shine. Still, always advise your guests of the presence of booze in your dessert, no matter how little the amount.

adapted from Joy of Baking

yields about 4 servings

The Ingredients:
1/3 cup sugar
1/3 cup water
juice and zest of 1 lime
1lb fresh strawberries, hulled
1 Tbsp rum
1 tsp triple sec

The Process:
Place the freezer bowl of the ice cream/sorbet maker into the freezer one day beforehand.

Combine the sugar and water in a small saucepan set over low heat. Stir until the sugar is completely dissolved. Bring the mixture to a boil, and remove from heat. Transfer simple syrup to a heat proof container and refrigerate until cold.

Meanwhile, in a blender of food processor, process the strawberries into a purée. Pulse in the lime juice, rum and triple sec. Transfer to a medium bowl and refrigerate until cold.


Once the purée and simple syrup have chilled thoroughly, whisk both together into the freezer bowl of the ice cream/sorbet maker. Churn until thickened as per the manufacturer’s directions, usually about 15-20 minutes. When the sorbet is almost set, add the reserved lime zest and churn until combined. The sorbet will have a soft-serve consistency. If a firmer sorbet is desired, transfer the mixture to a chilled, air tight container and place in the freezer for an additional 2 hours. Remove from freezer 15 minutes prior to serving.

Strawberry Chocolate Mini Muffins

Are these breakfast or are they dessert? Personally,  I am more of an eggs and bacon kind of girl for breakfast, though I love sneaking one of these chocolate-y gems in for elevensies. The batter can easily be adapted for full sized muffins... just bake for 20-25 minutes. But I much prefer the one bite indulgence the mini muffin size provides. Especially since they turned out more like mini brownie bites. But I'm certainly not complaining! 

 The recipe is my own

Yields 48 mini muffins or 16 regular sized muffins

The Ingredients
4 eggs, lightly beaten
1 cup oil
1 cup sugar
2 cups all purpose flour
1/3 cup cocoa powder
1 Tbsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 cup diced strawberries
1/3 cup mini chocolate chips

The Process
Preheat the oven to 350 degrees F.

Lightly oil the mini muffins tins.

In a large bowl, combine the eggs, oil, sugar, flour, cocoa powder, baking powder, salt and vanilla. Stir until just combined. Fold in the strawberries and mini chocolate chips.

Spoon by heaping Tbsps into the prepared mini muffin tins.  Bake for 10-14 minutes,  or until a toothpick inserted into the center of a muffin comes out clean. Transfer muffins from the tin to a wire rack to cool.

Thyme-spiked Strawberry Rhubarb Muffins

Oh, the early days of summer, how I adored your bounty of rhubarb and strawberries! Growing up, the bulk of rhubarb stalks from our backyard turned into a sauce with a bit of a twist...a packet of strawberry jello. Just a touch of sugar. But nostalgic as it is, fresh strawberries make the compote even better.

This recipe starts with a perfectly sweet, sour and savory compote dressed up with a bit of thyme. A dollop is spooned into each muffin tin along with the sweet, cakey batter. The oozing filling is the perfect touch to an already amazing strawberry-rhubarb muffin.

adapted from Kosher Camembert

yields 16 muffins

The Ingredients:
for the compote
1 1/4 cup diced rhubarb
1/2 cup diced strawberries
1/3 cup sugar
juice and zest of 1/2 a lemon
1/4 tsp dried thyme

for the muffins
2 cups of all purpose flour
1 cup granulated sugar
1 cup canola oil
4 eggs, slightly beaten
1/3 cup diced strawberries
1/2 cup diced rhubarb
1 tsp salt
1 tsp vanilla
2 tsp baking powder

The Process:
for the compote
In a medium saucepan over medium high heat, combine the rhubarb, strawberry, sugar, and lemon.

Stir well and bring to a boil. Reduce heat to medium, and continue to cook for about 15 minutes, stirring occasionally. Gently mash any remaining fruit pieces with a fork. Allow to cool to room temperature.

for the muffins
Preheat the oven to 350 degrees F.  Lightly oil a muffin tin.

In a large mixing bowl, Whisk together the flour, sugar, baking soda, and salt. Add the oil, vanilla, fruit, and eggs. Stir until just combined.

Spoon 2-3 Tbsp of batter into each muffin cup. Top with a healthy dollop of compote.

Divide the remaining batter between the muffin cups, filling no more than 2/3 full.

Bake 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Ginger-Ricotta and Peach Galette

I've been pondering this recipe for a while. Well, many variations thereof. The inspiration came from a botched batch of ginger ice cream...I hadn't anticipated the fresh ginger would curdle my milk. The happy accident delayed the ice cream, but provided me with a sweet gingery ricotta-like mixture. I day dreamed of Danish using the mixture. But the fresh fruits of summer that are beginning to arrive spurred on this recipe instead.

The recipe looks tedious, and it is. The crust and ricotta are made from scratch, adding a substantial time commitment. I suppose if you really wanted to, you could whisk some fresh ginger and sugar into a cup of store bought ricotta, and wield the pre-made pie crust.

But where's the fun in that?

the recipe is my own

yields two 7-inch galettes

The Ingredients
for the ricotta
2 cups whole milk
3 Tbsp fresh ginger, very finely minced
1/3 cup granulated sugar
1 Tbsp heavy cream (optional)

for the crust
1 1/4 cup all purpose flour
1/2 cup (1 stick) unsalted butter, diced and chilled
pinch of salt
1 Tbsp sugar
2-3 Tbsp ice cold water

assembly
2 medium peaches
2 Tbsp honey, divided

The Process
for the ricotta
Line a sieve with several layers of cheesecloth or muslin and set aside.

Pour the milk, ginger and sugar into a large non-reactive saucepan with a heavy bottom.  Heat slowly over medium high heat, stirring the milk constantly to prevent scorching.  Bring to a gentle boil and stop stirring. It will look like nothing is happening until the milk reaches about 175-180.  Once the mixture reaches this temperature curds will begin to form and clump on the surface.  Gently stir to encourage the curds to separate from the whey.  If no curds begin to form, stir in 1 tsp of cider vinegar and remove from heat. Stir infrequently at this point...over stirring will break up the curds too much and yield a drier ricotta. 

Ladle the cloudy liquid (whey) through the clothe lined sieve, working slowly to avoid breaking up the curd.  Once most of the whey has been ladled out of the pot, carefully pour the rest of the curd/whey mixture through the sieve.  Allow most of the liquid to drain.  Gather the edges of the cloth together to form a bag.   Thread a dowel or the handle of a wooden spoon through the knot and suspend the bag over a pot or the sink.  Allow to slowly drip drain for about 30 minutes.  Resist the urge to press the ricotta. Refrigerate until ready to use.

Can be made up to 3 days ahead of time.

for the crust
combine the flour, sugar and salt in a food processor fitted with a steel blade. Pulse a few times to combine. Add the chilled butter and pulse until the mixture forms course crumbs with pea sized bits of butter. With the machine running on low, pour the ice water down the feed tube and pulse the machine until the dough begins to come together. Dump the mixture out on a floured board divide into two portions. Gently bring each portion into a ball and wrap individually in plastic wrap. Refrigerate for at least 1 hour.

Can be made a day ahead of time

to assemble

Preheat the oven to 375. Line a baking stone with parchment.

Pit the peaches and slice into thin wedges. 

Whisk the ricotta until smooth, thinning with a touch of cream if necessary.

Working with one dough ball at a time, place the dough onto a well floured surface and roll 1/8 inch thick. Trim to a 10-inch circle (a dinner plate makes a great template). Transfer to the parchment lined baking stone. Repeat with the second dough ball.

Spoon half of the ricotta onto each crust, and spread to within an inch of the edge. For each galette, arrange half of the peach slices in concentric circles, starting from the outside edge. 

Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. 

Bake for 25-30 minutes until the crust is golden and the filling is bubbling. Drizzle 1 Tbsp of honey over each galette and bake for an addition 5 minutes.

Allow the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.

Bourbon Soaked Bundt Cake

With nearly a cup of bourbon and three sticks of butter, this is a cake to reserve for special occasions. Happy birthday, Love!

adapted from Bake it with Booze and the Brown Eyed Baker

yields 1 cake

The Ingredients

for the cake

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

4 eggs, room temperature

1 tsp vanilla extract

3 cups cake flour, sifted

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup buttermilk, room temperature

1/3 cup bourbon

Bourbon Soaking Sauce

1/2 cup (1 stick) unsalted butter

3/4 cup granulated sugar

1/2 cup bourbon

The Process

Preheat the oven to 325 degrees F. Generously oil a 10 cup bundt pan and set aside. 

In the large bowl, cream together the butter with the granulated and brown sugars until the mixture is light and fluffy (about 5 minutes on medium high using a stand mixer or hand held beaters). Scrap done sides of bowl as needed. 

Beat the eggs into the butter mixture one at a time, incorporating fully after each addition. Add the vanilla extract.

In a medium bowl, sift together flour, salt, baking soda and baking powder.

In a small bowl or measuring cup, combine the bourbon and buttermilk. 

Alternately add the flour mixture and bourbon mixture to the butter, beginning and ending with the flour. Add the last addition by hand, folding until flour is just incorporated.

Pour the batter into the prepared pan. Bake, uncovered for 50-55 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Remove from oven to a wire rack and allow to cool in the bundt pan for about 10 minutes.

While the cake cools prepare the bourbon soak by Melting the butter in a small saucepan set over medium heat. Add the sugar and vanilla and stir until the sugar is fully dissolved. Remove the saucepan from heat and stir in the bourbon. Whisk until fully combined.

Using a long skewer, poke several holes throughout the cake. Slowly pour about 3/4 of the bourbon soak onto the cake, allowing to soak in. Reserve the remaining bourbon soak.

Allow the cake to cool completely in the bundt pan, about 2 hours. Once completely cool, invert the cake onto a serving platter and remove from pan. Rewarm the remaining bourbon soak and brush onto the surface of the cake to glaze. 

Slice and enjoy!

Pecan Meringue Cookies

Have you made much ice cream or custard this summer? This simple meringue cookie will help use up some of those egg whites.

adapted from Elise Bauer's recipe on Simply Recipes

yields about 2 dozen cookies

The Ingredients:
1 cup whole pecans
3 egg whites, brought to room temperature
pinch of salt
1 cup of granulated sugar
1 tsp white vinegar

The Process
Preheat the oven to 250 degrees F. Place pecans in an oven proof dish and bake until lightly toasted, about 10 minutes. Using a blunt object, smash pecans until broken into small pieces. Set aside.

Increase the oven temperature to 300.

Add egg whites to the bowl of a stand mixer with the whisk attachment. Add salt. Whisk the eggs on low, gradually increasing the speed until frothy and soft peaks begin to form, about 2 to 3 minutes.

Increase the speed to medium-high, and slowly add the sugar 2 Tbsp at a time. Allow each addition to thoroughly combine before adding the next. Continue to whisk the eggs and sugar for a 2-3 minutes. Add the vinegar to the bowl. Increase speed to high and whisk until the mixture is glossy and stiff peaks form, 4-5 minutes.

Gently fold in the pecan pieces. Drop by heaping teaspoons onto parchment lined baking sheets.

Place the baking sheet in the preheated oven, close the door and turn the oven OFF. Leave them in the oven overnight to dry. In the morning the cookies should be crisp on the outside, but light and airy on the inside. If they are a little marshmallowy or chewy on the inside in the morning, allow them dry out for a few more hours.

Store at room temperature in an air tight container.

Bock Tracks Ice Cream

 

Beer and ice cream has come together again. I wanted to vamp on rocky road but was a bit stumped on which beer to use. Bock seemed like an ideal fit...particularly due to the name of the style. Bock. Goat. And their tendency to frolic among rocky crevices and outcroppings.

Thus, Bock Tracks was born.

In order to keep the boozy flavor of the bock in the forefront, I opted to skip the traditional chocolate base rocky road ice cream is know for and instead just stuck with those classic mix-ins of nuts, marshmallows and chocolate chips.

Adapted from America's Test Kitchen and The Brown Eyed Baker

yields about 1 quart

The Ingredients:
12 oz bock beer, divided
1 tsp vanilla
1/2 to 3/4 cup sugar
3 egg yolks
1/8 tsp salt
2 cups heavy cream
1 cup mini marshmallows
1 cup slivered almonds
1/2 cup mini chocolate chips

The Process:
In a medium saucepan over medium-high heat, add 10 oz of the beer, reserving the remaining 2 oz. Reduce to about half, stirring to prevent the beer from foaming up. Combine the reduced beer to the reserved 2 oz. Add the vanilla and set aside to cool.

Set up an ice bath of cold water and ice in a large bowl. Set fine mesh strainer over a medium-sized bowl and position into the ice bath. Set aside.

In a clean, medium saucepan, whisk together the egg yolks, sugar and salt until smooth. Whisk in the cream until well combined. Set over medium-low heat and cook, stirring constantly, until the custard begins to thicken. Keep the stovetop low and continue gently stirring to avoid inadvertently making scrambled eggs. Bring the custard up to 180 F and promptly remove from heat.

Carefully strain the custard through the fine mesh strainer into the bowl set over the ice bath. Pour slowly...you don't want to capsize the custard into the ice bath below. Whisk in the reduced beer. Allow the custard to cool to room temperature, stirring periodically. Remove from the ice bath, cover, and let chill in the refrigerator for at least 8 hours, preferably overnight.

Using an ice cream maker, freeze the chilled base according to the manufacturer's directions.  Once the ice cream has finished churning fold in the marshmallows, nuts and chocolate chips.

Transfer the ice cream to a 1.5 qt container and allow to set in the freezer for an additional 24 hours.

Spent Grain Cookies with Pecans and Coconut

SO much grain! I had requested a pail of spent grain from a local brewery after their next brew day. My husband came home with a Rahr grain bag nearly half full. Sadly, there is only so much I can do with limited time and oven rack space. Some has been frozen for future wet grain recipes. Some was been dried to be ground into spent grain flour. The immediate use of wet grain called for dog biscuits. And cookies for us.

These cookies are reminiscent of classic oatmeal cookies. They have a pleasant amount of spice, a lot of tooth from the grain and a soft and chewy center.

adapted from Brooklyn Brew Shop

yields abut 2 1/2 dozen cookies

The Ingredients:
5 Tbsp unsalted butter, room temp
1 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1 1/2 cups wet spent grain
1 cup chopped pecans
1 cup flaked coconut

The Process:
Preheat the oven to 350

Lightly grease 2-3 baking sheets and set aside.

Using a stand mixer with a paddle attachment, or with an electric mixer on medium speed, cream together the butter and brown sugar. Add the egg and vanilla extract and mix until combined. Scrape down the sides of the bowl as necessary.

In a medium bowl combine the flour, salt, baking soda and spices.

On low speed and gradually add the dry ingredients, mixing only until a little flour remains. Using a rubber spatula, fold in the spent grain, pecans and coconut.

Spoon the dough by heaping tablespoons onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake 20-25 minutes, rotating halfway through, or until the outside edges are just set and light golden brown, and the middles are puffed.

Gently transfer cookies to a wire rack to cool

Chocolate Cupcakes with Bourbon Cream Cheese Frosting and Candied Bacon

I made these beauties a while back, during a fit of madness in the kitchen. Unfortunately the madness hit the same time I was in the midst of a long lapse in blogging. But the recipe lives on!

the recipe is my own

yields 16-20 cupcakes and a lot of extra frosting

The Ingredients
Bourbon Chocolate Cupcakes:
1/2 c cocoa powder
1 cup boiling water
1 1/3 cup flour
2 tsp baking powder
1/4 tsp salt
1 stick butter, room temp
1 cup sugar
2 eggs
2 tsp vanilla extract
1 Tbsp bourbon

Bourbon Cream Cheese Frosting: 
8 oz cream cheese, room temp 
1 stick unsalted butter, room temp 
1/8 tsp salt (or use salted butter) 
3-3 1/2 cup powder sugar, sifted 
1- 2 Tbsp bourbon 
1-2 Tbsp milk

Candied bacon: 
5 stripes of bacon 
2/3 cup brown sugar 

The Process
for the cupcakes
Preheat oven to 375 and line 16-20 cupcake tins

Whisk together boiling water and cocoa powder, set aside. Combine flour, salt and baking powder, set aside. Cream together butter and sugar until fluffy. Add the eggs, one at a time until incorporated. Whisk in vanilla and bourbon. Add flour mixture, alternating with chocolate mixture, until just combined. Do not over mix.

Fill cups 1/2 to 2/3 full. I had enough for about 18...they did puff up quite a bit.

Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

for the frosting
cream together cream cheese, butter and salt until fluffy. Add sugar, a cup at a time, alternating with 1 Tbsp liquid. I started with 2 Tbsp bourbon and found I did not need the milk to further beat it to a spreadable consistency. 2 Tbsp Bourbon was enough with that amount of powdered sugar.

Spread or pipe onto cupcakes.

for the bacon
preheat oven to 350 and line a baking sheet with foil.

Cut bacon into quarters and press each piece, both sides, into the brown sugar, coating as evenly as possible. Arrange in a single layer on the baking sheet.

Bake 10-20 minutes. This largely depends on the thickness of the bacon. The most recent bacon I used was a Patrick Cudhay which seemed sliced incredibly thin...8 minutes tops. But I've had thick cut bacon take nearly half and hour before. You want to cook the bacon until the sugar has caramelized the bacon is still slightly pliable.

Transfer to a plate or wire rack to cool...it will crisp up more as it cools. Do NOT place the bacon on paper towel to drain. The sugar coating will cause stick.

Allow to cool completely and then use as garnish on the cupcakes.
Enjoy!

Beer Ice Cream

I've been tinkering around with beer ice cream for a while. How incredibly rude to not have shared this goodness until now.

One of my favorite beers to use is a Belgian dubbel ...rich and malty with hints of toffee, figs, and plums coupled with those intoxicating yeasty esters and phenolics of banana and clove. In this instance I opted for one of our lovely local breweries in Minneapolis, Boom Island Brewing Company, and their Hoodoo Dubbel.

But don't let my recommended favorite prevent you from playing around. Any malt forward beer will work. Think stouts and porters, Scottish ales, browns, bocks, and milds. Moderate alcohol levels are preferred. Too low and the ice cream can freeze rock solid. Too much and you have soft serve on your hands (not necessarily a bad thing). An ABV in the 6%-9% range is ideal. Don't let that prevent you from using your favorite barleywine, wee heavy, Russian imperial stout or old ale though...but plan reducing the full amount of beer down, or using less beer overall to ensure the ice cream firms up.

Avoid hoppy beers...the bitterness is intensified when the beer is reduced. But rest assured, I am working on a way to turn your favorite IPA into a frozen treat. It may or may not involve actual hops in addition to the beer...

Adapted from America's Test Kitchen

yields about 1 quart

The Ingredients:
12 oz malt forward beer, divided
1 tsp vanilla
1/2 to 3/4 cup sugar
3 egg yolks
1/8 tsp salt
2 cups heavy cream

The Process:
In a medium saucepan over medium-high heat, add 10 oz of the beer, reserving the remaining 2 oz. Reduce to about half, stirring to prevent the beer from foaming up. Combine the reduced beer to the reserved 2 oz. Add the vanilla and set aside to cool.

Set up an ice bath of cold water and ice in a large bowl. Set fine mesh strainer over a medium-sized bowl and position into the ice bath. Set aside.

In a clean, medium saucepan, whisk together the egg yolks, sugar and salt until smooth. Whisk in the cream until well combined. Set over medium-low heat and cook, stirring constantly, until the custard begins to thicken. Keep the stovetop low and continue gently stirring to avoid inadvertently making scrambled eggs. Bring the custard up to 180 F and promptly remove from heat.

Carefully strain the custard through the fine mesh strainer into the bowl set over the ice bath. Pour slowly...you don't want to capsize the custard into the ice bath below. Whisk in the reduced beer. Allow the custard to cool to room temperature, stirring periodically. Remove from the ice bath, cover, and let chill in the refrigerator for at least 8 hours, preferably overnight.

Using an ice cream maker, freeze the chilled base according to the manufacturer's directions. Transfer the ice cream to a 1.5 qt container and allow to set in the freezer for an additional 24 hours.

Plum Semifreddo

Dear lord, the heat!  After the torrential rains of late June, the sunny skies are a blessing, but how I wouldn't love to be on a lake most days right now!  A vacation to slightly cooler, Northwesternly climates is just around the bend.  So in the meantime we make due with some chilly desserts to beat the heat.  A batch of beer ice (recipe coming soon, I swear...) left me with several egg whites to use up.  And this semifreddo recipe had just happened to catch my eye a few days earlier.

I have a soft spot in my heart for plums and plum jams.  For years, Gramma made the most amazing jam out of fruit from her backyard.  The nostalgia was worth the brief time standing over that simmering fruit in a scalding hot kitchen.

Everything comes together wonderfully quick; the rest is all self control as the dessert freezes.  With its healthy dose of heavy cream and sugar, this dessert is by no means light, but the texture will deceive you.  This semifreddo is a cloud spike with ribbons of tart plum. 

adapted from bon appetit

serves 8

The Ingredients:
1 1/2 pounds red plums, pitted and cut into chunks
1 black cardamom pod, crushed
1 cup sugar, divided
Kosher salt
3 large egg whites
1/2 teaspoon vanilla extract
1 cup chilled heavy

The Process:

Mist a 9x5-inch loaf pan with nonstick spray and line with plastic wrap, leaving a generous overhang on all sides. Chill until ready to use.

Combine plums, cardamom, 1/3 cup sugar, and a pinch of salt in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until plums release their juices, about 5 minutes. Uncover and cook until plums soften and start to fall apart, 6–8 minutes longer. Let cool slightly. 

Purée the plum mixture in a blender or with an immersion blender until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much pulp as possible. Chill. Set aside 1 cup purée for serving.  The rest will be folded into the semifreddo.

Whisk egg whites, a pinch of salt, and remaining 2/3 cup sugar in a double boiler or a medium heatproof bowl set over a saucepan of simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from saucepan. Add vanilla and, using an electric mixer or stand mixer with the whisk attachment set on high speed, whisk until mixture is tripled in volume, glossy, and completely cool, about 10 minutes.

 

In  another medium bowl whip the chilled cream until soft peaks form. Fold 1/3 of whipped cream into the  egg whites mixture until just combined. Fold in remaining whipped cream until just combined. Fold in plum purée, leaving large streaks throughout mixture.  The mixture will continue to mix and marble when poured in to the loaf pan. 

Transfer mixture to prepared pan and smooth top. Fold plastic wrap overhang over top and freeze until firm, at least 8 hours.

Unwrap semifreddo and using plastic overhang, gently lift from pan. Invert and slice into 1" portions.

Spoon reserved plum puree over top and serve

Coconut Brown Sugar Ale Cookies

Desserts have been few and far between as of late, haven't they?  I've had many an ice cream recipe bouncing around in my head, but not the time to concoct them.  Cookies, though... I always have everything I need on hand for cookies.

I encountered this recipe last Thursday during a Craft Beer and Bites event at the Minnesota Landscape Arboretum.  Little soft sugar cookies were served to be paired with many of the brown ales and stouts provided.  They had all the best flavors of an oagtmeal raisin cookie, only without the oatmeal and raisins.  They were wonderfully soft, lightly spiced and so buttery.

Eager I whisked the recipe home, but discovered the only brown ale I had was coconut brown.  We used a bottle of our home brewed beer, though Kona Brewing Company makes a wonderful coconut brown ale: Koko Brown

cookie base recipe courtesy of the Minnesota Landscape Arboretum

yields 3 dozen

The Ingredients:
12 Tbsp unsalted butter (1 1/2 sticks), room temperature
1 1/4 cups brown sugar
1 egg yolk
1/2 tsp vanilla extract
1/3 cup coconut brown ale
1 1/4 cup all purpose flour
1 cup bread flour
1 1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cornstarch
1/4 tsp cinnamon
1 1/2 flaked unsweetened coconut, coarsely chopped

The Process:
In a large bowl, combine the butter and brown sugar and mix until well combined.  Add the yolk and vanilla; beat until light and fluffy.  Add the beer and mix until combined.

In a separate bowl, mix together both flours along with the baking soda, baking powder, salt, cornstarch and cinnamon.  Add the dry ingredients to the wet and stir until just combined.

Pour the coconut into shallow bowl.  Using a heaping tablespoon of dough, form a ball and roll into the coconut, coating completely.  Place the balls on an ungreased baking sheet, spacing cookies about 2 inches apart.  Place cookies in the fridge to chill for at least 20 minutes.

Preheat the oven to 350

Bake for 10-12 minutes, or until the cookies are puffed and golden around the edges.  They will deflate slightly as they cool.  Allow to cool slightly on the baking sheet.  Transfer to a wire rack to cool completely.