Pumpkin Porter Beer Brownies Sundaes

Pumpkin things are upon us.

Of course we have those pumpkin spice lattes that the weather is far too warm to warrant, and the overly orange plastic pumpkins that Target is trying to push on us, but it’s the beer that gets me most excited. It can be a triple digit August afternoon when a package of pumpkin porter arrives and I’ll still break into it as soon as I can open the box.

As early as July those hotly anticipated squash infused brews start to hit bottle shops and brew pubs across the land. From a pale lager to a deep stout, every style of beer has had a tryst with a pumpkin. Every brewer has a different take. Some like to spice it up, others favor a drinkable pumpkin pie, while some want the flavor to be a subtle background note you should have to work at identifying. Whatever you prefer when it comes to this super special release category, there is a beer that will suit your mood.

A box of He Said Baltic Porter brewed with pumpkin and spice arrived on my door step last week reminding me that the days of driving with the windows down and eating ice cream outdoors are rapidly coming to a close. So I did what any rational person would do: I made brownies. But, somehow, that didn’t seem like enough. So I made a pumpkin porter infused chocolate sauce and added in the more weather appropriate giant scoop of cold ice cream. Which makes this the perfect transitional recipe from the heat wave afternoons to the fireside evenings. It’s both pumpkin and ice cream, regardless of the weather in your town, this recipe fits.

Porters are a great vehicle for the flavors of pumpkin. The deep earthiness is delivered well with the roast notes of the darker beers and this beer is no exception. The flavors of pumpkin in He Said are perfectly mild in a way that I prefer, these beers can often be treated heavy handed. This Baltic porter delivers the flavors of pumpkin and spice without molesting you with them, it’s more seductive. It’s a deep, smooth porter that draws you in. And, apparently, makes you bake things. Or maybe that’s just me.

Pumpkin Porter Brownies Sundaes

Ingredients

For the brownies:

1 ½ cups unsalted butter, cut into cubes
10 wt ounces 60% chocolate (about 2 cups)
1 cup pumpkin porter
1 tsp vanilla
2 large eggs
1 ½ cups white sugar
1 cup brown sugar
1 cup pumpkin puree
1 cup bread flour
½ tsp cinnamon
2 tsp espresso powder
1 teaspoon salt
1/3 cup unsweetened cocoa powder

For the Sundae:

10 wt oz dark chocolate (53% cocoa)
2 tbs light corn syrup
1/3 cup pumpkin porter
1 quart vanilla ice cream

Directions

Preheat the oven to 400. In the top of a double boiler, or metal bowl set over (but not touching) gently simmering water, add the butter and the chocolate. Stir occasionally until just melted. Remove from heat, stir in 1 cup pumpkin porter and vanilla extract.
In the bowl of a stand mixer beat the eggs on high until light and frothy, about 2 minutes. Add both kinds of sugar and beat for 6 full minutes. Add the pumpkin puree, stir until combined.
In a separate bowl add the flour, cinnamon, espresso powder, salt and cocoa powder, whisk until well combined.
While the mixer is on low, add the chocolate mixture to the eggs. Mix until well incorporated, stopping to scrape the bottom of the bowl to insure the batter is fully combined.
Remove the bowl from the stand mixer, sprinkle with dry ingredients. Stir until just combined.
Grease a 9x13 baking dish, or spray with butter flavored cooking spray, pour in batter.
Place in the oven and immediately reduce to 350. Bake at 350 for 35 minutes. The top should look completely dry but the center should still be fudgy. Don’t over bake. Remove from oven and allow to cool until set and come to room temperature before attempting to cut, about 1 hour.
Add the dark chocolate, corn syrup, and 1/3 cup pumpkin porter to the top of a double boiler over medium heat.
Stir until melted and well combined, remove from heat, pour over ice cream.

http://thebeeroness.com/2014/08/29/pumpkin-porter-beer-brownies-sundaes/

Blackberry Basil Belgian Ale Milkshake

I’m going to confess to you the least foodie thing I’ve ever done.

A few years ago I was in Spain, I’d missed my flight out of Madrid because of an ill-timed visit to the Prado, some churros, and a bullfighting poster and I was stuck for an indefinite amount of time. I wanted some comfort food.

I wanted something familiar to help me deal with the fact that I was stuck half way across the world, dealing with an airline that was refusing to help, and all the budget hotels and hostels were sold out for the night. So I went to McDonald’s.

I was in one of the most culinary rich countries in the world and I went right past all those great markets and family run cafes right to the American capital of sub-mediocre food to order a milkshake and some french fries.

And it worked. It was bland, and salty and creamy and reminded me of my processed food childhood and made me feel like everything was going to be OK. I’m not proud of myself, I could have had cured meats and cheese and fresh bread.

But I don’t care. Sometimes, you just need a milkshake.

Yum

Blackberry Basil Belgian Ale Milkshake

Yield: 2 servings

Ingredients

3 cups vanilla ice cream
1 cup belgain ale
5 leaves basil, chopped
1 cup blackberries

Instructions

Put all ingredients in a blender. Blend until smooth.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

http://thebeeroness.com/2014/06/16/blackberry-basil-belgian-ale-ice-cream/

Smoky Chocolate Porter Ice Cream with Beer Candied Bacon

Yesterday I was a guest on KCRW’s St. Patricks day episode of Good Food. The host was Evan Kleiman, a chef, author and Los Angeles food scene legend. She called my recipes, “smart,” which if you are a home cook, sitting in front of an accomplished chef, is the best word you can hear.

We chatted about stouts, one of my favorite beer topics. Forget about pale lagers and green food dye, stouts are the life blood of St. Patrick’s day. In preparation for our stout conversation, I asked my Facebook readers what their favorite stouts are, and the response was amazing. My non-scientific poll concluded the most popular stouts among those who have clicked “like” on The Beeroness Facebook page are: Old Rasputin, Souther Tier Choklat, Lagunitas Cappuccino Stout and Founders Breakfast Stout. All of which would be amazing in this recipes, but I used Alaskan Brewing Smoked Porter. Just goes to show how many amazing dark craft beers there are in this nation. If you have a stout or porter that you love, let me know about it. I’m always up for a tall glass of dark beer.

Whatever you use, don’t forget to make it a chocolate bacon beer float.

Smoky Chocolate Porter Ice Cream with Beer Candied Bacon

Ingredients

2 cups whole milk
1 ½ cups semi-sweet chocolate chips (40% to 45% coca)
1 cup cream
1 cup smoked porter (or chocolate porter)
4 egg yolks
1 2/3 cups sugar
1/4 tsp smoked paprika
Beer Candied Bacon (recipe below)

Directions

In the top of a double boiler over gently simmering water, add the milk and chocolate. Stir until chocolate has melted, remove from heat, allow to cool for about 5 minutes.
In a large bowl, add the porter, sugar, cream, smoked paprika and egg yolk, whisk until well combined.
While continuing to whisk, slowly pour the hot chocolate over the egg yolks.
Add mixture to a saucepan, stir over medium high heat until mixture starts to thicken, about 5 minutes. If the mixture is lumpy, pour through a mesh strainer to remove lumps.
Transfer to a storage container, cover and refrigerate until very cold, about 6 hours and up to 12.
Churn in ice cream maker according to manufactures specifications. The mixture will probably only reach a soft serve consistency.
Transfer to a freezer safe container; freeze until firm, about 2 hours.
Sprinkle with crumbled candied bacon (recipe below).

http://thebeeroness.com/2013/03/14/smoky-chocolate-porter-ice-cream-with-beer-candied-bacon/

Beer Candied Bacon

Ingredients

1 cup brown sugar, packed
3 tbs stout
pinch cayenne
12 thick cut strips of bacon

Directions

Combine the brown sugar, stout and cayenne until thick and syrupy.
Lay bacon on a wire rack over a rimmed baking sheet.
Brush bacon with beer syrup on both sides.
Cook at 350 for ten minutes, flip and re-brush with beer syrup.
Cook for 8 to 10 more minutes or until the bacon is an amber color.
Remove from oven and allow to cool. Bacon will harden as it cools.

http://thebeeroness.com/2013/03/14/smoky-chocolate-porter-ice-cream-with-beer-candied-bacon/

Beer Candied Bacon Adapted from Oskar Blues via Tide and Thyme.

Chocolate Mint Stout Ice Cream

There are two ways to look at this.

It’s either the summer death rattle manifesting itself in an ice cream during the first week of fall, or it’s the nexus of the best of summer treats and the best of fall beers joining forces at the perfect moment.

For this, I used Bison Chocolate Stout. Rich, dark and beautiful. Although I did try and hold out for the Stone Chocolate Mint Stout that I’ve been teased with for months now, I may have to give this recipe another try when the red tape is lifted and the world is able to indulge in that.

I also used Green & Blacks Mint Dark Chocolate, adding a smooth peppermint flavor.

Resulting in a rich, smooth ice cream that’s like a Girl Scout Thin Mint, but with beer. And, that’s really what those cookies need: beer.

Chocolate Mint Stout Ice Cream

Ingredients

2 cups whole milk
3 fresh mint leaves
1 cup heavy cream
1 cup chocolate stout, or chocolate mint stout
7 ounces of 60% dark chocolate with peppermint oil (such as Dark Chocolate Mint from Green & Blacks), broken into chunks
4 egg yolks
1 1/4 cup white sugar

Directions

In a pot over medium high heat, add the cream, milk, mint leaves cream and stout. Bring to a gentle simmer. Remove from heat, remove and discard mint leaves, and stir in the chocolate until melted.
In a separate bowl, add the egg yolks and the sugar, whisk until well combined. Slowly add the chocolate milk, whisking continually, until about 1/2 the mixture has been added to the egg yolks. Add the egg yolk mixture back into pot, whisk until well combined. Return pot to heat and bring to a mild simmer.
Refrigerator until chilled, about 3 hours.
Churn in ice cream maker according to manufactures directions. Chill until firm.

http://thebeeroness.com/2012/09/18/chocolate-mint-stout-ice-cream/

Green & Blacks provided me with a sample of chocolates used in this post. I was not monetarily compensated for this recipe. All thoughts, opinions and ideas are my own.