barleywine

Beer Meringue Cookies

Beer Meringue Cookies 4

You and I need to talk about Barleywine for a second. First, it’s not wine, It’s very much a beer, one that happens to be perfect this time of year. It’s a strong beer, with an ABV (alcohol by volume) that’s usually north of 10%.

Generally sold in the larger 22-ounce bottles that promote beer sharing, and the flavors are beautiful with the foods we serve during winter gatherings. Barleywine is usually amber or dark brown, gorgeous fruit, spice and vanilla flavors.

Beer Meringue Cookies 2

It’s not hoppy like those bold summer beers, it’s deep, malty and often slightly sweet. It’s a bold beer, but one with a character and depth that will surprise your “I don’t like beer” friends. Want to turn a bourbon drinker into a craft beer fan?

This is a great start. I used Odell Woodcut 8. A beautiful, rich, dark fruit, vanilla, and oak flavored gorgeous beverage that’s perfect to bring in lieu of wine to that holiday gathering.

Beer Meringue Cookies 3

Barleywine’s are not only perfect to serve with a huge spread of roasted meat, pumpkin pies, and candied yams, it’s also perfect for cooking with. The flavors are huge, making a little go a long way. Which will incidentally leave you with even more for that snifter glass you should probably be serving this out of.

Beer Meringue Cookies_

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Beer Meringue Cookies

Ingredients

  • 3 large egg whites, room temperature
  • pinch salt
  • 1/3 cup granulated sugar
  • 1/2 cup powdered sugar
  • 3 tablespoons Barleywine beer (or Belgian ale)

Directions

  1. Preheat oven to 200°F at least 30 minutes prior to baking. Line a baking sheet with parchment paper.
  2. Add the egg whites and salt to a stand mixer. Beat on medium-high speed until light and frothy, about 1 minute. While the mixer is running, gradually add the granulated sugar about 2 tablespoons at a time, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 additional minutes.
  3. Add powdered sugar and beer, beat until peaks return.
  4. Spoon meringue into a pastry bag fitted with a ½ inch tip. Pipe 1-inch rounds onto prepared baking sheet, about 1 inch apart.
  5. Bake meringues until dry, about 2 hours. Let cool completely, about 1 hour.
http://thebeeroness.com/2014/11/21/beer-meringue-cookies/

 

No Bake Cream Cheese Caramel Pumpkin Ale Pie

No Bake Cream Cheese Caramel Pumpkin Ale Pie. Free up that oven space with the easy, delicious make-ahead pie!  

No Bake Cream Cheese Caramel Pumpkin Ale Pie

The end of the year is a bit like dessert. The holidays are our reward for what we’ve endured, both the exceptional and the atrocious. Even the weather has turned it’s back on us, forcing us to dress in layers and scrape ice off our windshields. This year has been a beast to me so far, but I have hope for these last few months. The fall in Seattle was gorgeous, much more beautiful and etherial than I’d expected. A charming backdrop to an otherwise difficult season in my life. The dessert is coming, the year isn’t over yet. We have Thanksgiving to look forward to, with the celebration of gluttony that it brings. The December holidays, whichever you happen to celebrate. Gifts to buy, wrap and tear open. New Years Eve is still waiting for us at the finish line of 2014. Champagne, barrel aged beers, whiskey  cocktails, sparkly sweaters, twinkly lights, and pies. Lots and lots of pies.

Here’s one that won’t take up oven space, it’s boozed up with beer, and it’s topped with caramel sauce. No matter what 2014 has dealt you, you always have pie and beer to look forward too. Pie and beer fix most things.

 

No Bake Cream Cheese Caramel Pumpkin Ale Pie2

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No Bake Cream Cheese Caramel Pumpkin Ale Pie

Ingredients

    Crust:
  • 1 ½ cups graham cracker (about 9 whole graham crackers)
  • 3 tbs brown sugar
  • 7 tbs melted butter
    • Filling:
  • 16 wt ounces cream cheese, softened
  • 2/3 cup brown sugar
  • ½ cup white sugar
  • ½ tsp Vietnamese cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • ¼ cup brown ale beer (barleywine will also be great)
  • 15 wt oz pumpkin puree
  • 2/3 cup caramel sauce
  • ½ cup candied pecans

Directions

  1. Add the graham crackers, brown sugar and melted butter to a food processor, process until well combined.
  2. Starting with the sides press well into the bottom of a 9 inch pie pan. Press well using the bottom of a heavy glass or measuring cup. (You can bake at 350 for 12 minutes to make the crust more solid, but it isn’t absolutely necessary).
  3. Add the cream cheese, brown sugar and white sugar to a stand mixer. Beat on high until well combined, light and fluffy. Add the cinnamon, nutmeg, salt, vanilla extract, beer, and pumpkin puree. Building up speed, beat until well combined, scraping the bottom of the bowl to make sure the mixture is well combined.
  4. Spoon into the crust. Top with caramel sauce and candied pecans. Chill until set, at least one hour and up to overnight.
http://thebeeroness.com/2014/11/14/bake-cream-cheese-caramel-pumpkin-ale-pie/

No Bake Cream Cheese Caramel Pumpkin Ale Pie3