Hops-Infused Brunch Recipes from Samuel Adams & Chef David Burke

Posted: Mar. 19th, 2013 | Comments 0 | Make a Comment (0) (0)

Photos Courtesy of Samuel Adams

Including craft beer in recipes almost always perks up whoever you're cooking for, especially if it's paired with items like churros and hot chocolate. Whatever the reason, whether it's because you're bored with your routine recipes or because you want to whip up something extra special, these three spring brunch recipes from Samuel Adams and Chef David Burke will fit the bill.

According to Samel Adams, the recipes use their Alpine Springs, which is a medium-bodied lager featuring floral and citrus notes, meaning it's light enough to enjoy during brunch hours. Inspired by the bright craft beer and its star ingredient of Tettnang Tettnanger hops (an herbal, citrusy hops that is cultivated on 100-year-old vines at the foothills of the Alps), Chef David Burke developed these three recipes hoping to introduce people to the joys of cooking with the hops.

With lobster Benedict, churros with hoppy hot chocolate, and donut ice cream sliders on offer here, you may want to just select one or two for your brunch menu...unless you have a serious sweet tooth, that is.

Alpine Spring Lobster Benedict with Hopped "Beer-naise"

Yields: 4 servings

Ingredients:

1 bottle Samuel Adams Alpine Spring
1 cup champagne vinegar
1 shallot, chopped
4 sprigs tarragon
4 egg yolks
? 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
Salt to taste

Directions:

In a stainless steel pot, reduce Alpine Spring, champagne vinegar, shallot, and 3 sprigs tarragon to ? of original volume, add hops and chill. This could be done one day in advance.

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.

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.

To assemble, put split muffin on plate topped with half a lobster tail and egg on each half. Cover with sauce and serve.

Hops-Infused Churros with Hoppy Hot Chocolate

Yields: 8 servings

Churros Ingredients:

2 cups milk
? 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

Churros Directions:

Bring milk and hops to heat/scald (about 180°F). Steep for about 10-15 minutes, then strain.

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.

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.

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.

Fry 6-8 churros at a time, turning once, until golden brown. Transfer to paper towel to absorb extra grease. Roll in cinnamon sugar when still warm.

Hoppy Hot Chocolate Ingredients:

1 cup milk
3 cups heavy cream
? cup water
? cup sugar
? cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
1 cinnamon stick
1 vanilla bean
? teaspoon ground nutmeg
1 ? cups semi-sweet chocolate chips

Hoppy Hot Chocolate Directions:

Bring milk, heavy cream, water, sugar, hops, cinnamon, vanilla bean, and nutmeg to a boil.

Strain hot milk mixture over chocolate using a sieve. Blend well and serve in mugs.

Alpine Spring Donut Ice Cream Sliders

Yields: 5 large or 24 small servings

Donut Ingredients:

2 eggs
2 oz. butter
3 oz. Samuel Adams Alpine Spring
? cup milk
1 cup all-purpose flour
? cup sugar
1 teaspoon baking powder
? teaspoon salt
Strawberry jam (for serving – see assembly below)

Donut Directions:

Melt butter and let cool a little (not hot).

Sift flour, sugar, baking powder, and salt in a mixing bowl.

In a separate bowl, whisk eggs, melted butter, and Samuel Adams Alpine Spring until well blended.

Pour the liquid mixture into flour mixture, stir until just incorporated. NOTE: Do not over mix or dough will be tough.

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.

Orange Caramel Sauce Ingredients:

2 cups sugar
? cup water
? cup heavy cream
Pinch salt
? cup Samuel Adams Alpine Spring
1 teaspoon orange blossom water (found in specialty markets)

Orange Caramel Sauce Directions:

Combine sugar and water in a small high-sided saucepan. Without stirring, cook the mixture until dark amber in color.

Reduce heat to low, carefully adding heavy cream into caramel (it may splash and form bubbles). Stir to combine.

Remove pan from heat, add salt and Samuel Adams Alpine Spring

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

Ice Cream Directions:

Place half a Samuel Adams Donut on a dish (base). Spread a layer of strawberry jam onto the open side of the donut.

Place a scoop of Samuel Adams Hops-Infused Ice Cream on top.

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.

Enjoy your Samuel Adams Alpine Spring Donut Ice Cream Slider!

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