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/

Bruleed Pumpkin Beer Pie

I know what you’re thinking.

You think that I put a Pumpkin Ale in that pie. It’s a fair assumption, and not a bad route to take when beerifying (that’s a word) a pumpkin pie. Sure, you can use that. Go ahead, be my beer-cookin’ guest, it’s not a bad choice. But for this I wanted to play up those brown sugar flavors with a nice barrel aged brown ale. So that’s exactly what I did.

Brown ales don’t get enough air time. They are often forgotten in the beer-of-the-moment hype. Browns are the George Harrison’s of the beer world. The Willem Dafoe’s of the beer world.

But brown ales have a lot of potential, a lot of great flavors, a lot of depth. Especially when they’ve been aged in a bourbon barrel. Like this Palo Santo Marron from Dogfish Head which has unleashed that underrated brown ale potential in a way that will remind the Beer Snobs that it’s here to play. Or make pies. Or maybe both.

I used this Kitchen torch, because it’s amazing, easily one of my favorite kitchen tools. (affiliate link)

Bruleed Pumpkin Beer Pie

Ingredients

1 Pale ale pie crust
¾ cup heavy cream
2/3 cup packed golden brown sugar
½ cup white sugar
5 large egg yolks
¾ cup brown ale (preferably a barrel aged brown ale)
1/2 teaspoon salt
2 cups of pumpkin purée
1 tbs cornstarch
2 teaspoons of cinnamon
¼ teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tsp vanilla extract
White sugar for brulee topping (about 3 tbs)

Directions

Preheat oven to 375.
Roll the pie dough out on a lightly floured surface and line a 9-inch pie pan. Place in the fridge to chill until the filling is ready.
In a pot over medium heat, add the cream. Heat until the cream starts to bubble around the edges.
In a large bowl whisk together the white sugar, brown sugar and egg yolks. Whisking continually, slowly pour the hot cream into the eggs. Whisk until well combined.
Add the remaining ingredients (other than the brulee sugar), whisk until well combined.
Pour into the prepared pie pan.
Bake at 375 for 50-60 minutes or until the filling puffs slightly and has set around the edges (the center will still be wobbly). Chill until set, at least 4 hours.
Just prior to serving, sprinkle the remaining white sugar over the top of the pie in an even layer. Using a culinary torch brulee the sugar until melted and turned a dark amber color.

http://thebeeroness.com/2013/11/15/bruleed-pumpkin-beer-pie/

For this recipe I use The Pale Ale Pie Dough

Pumpkin Ale Muffins with Graham Cracker Streusel Topping

Don’t judge me for this.

It’s obligatory. After all, I am a blogger, and it is pumpkin season. And as the beer-food blogging hybrid beast that I am, pumpkin season means two things. First, there is the food blog trend of Pumpkin All The Things that I must participate in. Second, there are the most highly anticipated of all seasonal beers: The Pumpkin Ale.

So naturally, I couldn’t let this season slip away without presenting you with a few pumpkined items, roll your pumpkin weary eyes if you will, but it’s not over yet.

I will now further assault you with a list of Must Try Pumpkin Beers, In no particular order. Are you sick of list? I hope not, I am quite the list maker, so sit tight, it’s about to get real.

1. Souther, Tier Pumpking. This has been on my list for a while, but being a West Coaster, it’s not available to me anywhere near my current longitude. It’s only because of This Girl and her new Husband that I was able to try it a few months ago in Boston. It’s fantastic. An epic example of Pumpkin Done Right. If you’re on the East Coast, it’s fairly mandatory that you pick one up.

2. Shipyard, Smashed Pumpkin. This is what you grab if you want to be punch in the mouth with some pumpkin, it’s not subtle, as Shipyard rarely is. It’s full force pumpkin in your face.

3. Elysian, Night Owl Pumpkin Ale. A nice, low ABV (I like the low alcohol beers, it means I can drink more) pumpkin pie tasting treat. More subtle than others, with a nice maltyness.

4. Avery, Rumpkin. This guy is a beast. If there was a Pumpkin Ale School Yard Bully, it’s this guy. Not only did Avery make a pumpkin ale that demands attention, they went and aged it in rum barrels (!!!!) to give you a monster ale with monster flavor and monster ABV. Be prepared to share, or at least call a cab.

5. Cigar City Brewing, Good Gourd Imperial Pumpkin Ale. This is what happens when your pumpkin beer takes a Caribbean vacation. Unique spices that come from Jamaica give you a new take, completely worth seeking out.

Pumpkin Ale Muffins with Graham Cracker Streusel Topping

Ingredients

For The Muffins

2 cups flour
1/2 cup brown sugar
1/4 cup white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
¼ tsp nutmeg
1/2 tsp ground allspice
¼ tsp ground ginger
¾ cup pumpkin puree
2/3 cup pumpkin ale
2 egg
1 tsp vanilla extract
¼ cup melted butter
¼ cup canola oil

For the Topping:

5 standard sized graham cracker sheets
2 tbs all purpose flour
1 tbs brown sugar
pinch salt
3 tbs melted butter

Directions

Preheat oven to 350.
In a large bowl sort together the flour, brown sugar, white sugar, baking soda, baking powder, salt cinnamon, nutmeg, allspice, and ginger.
In a small bowl stir together the pumpkin puree, pumpkin ale, eggs, vanilla extract, melted butter and canola oil.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spray 12 muffin tins with cooking spray.
Scoop the batter into the well of a muffin tin to about 2/3 full.
In a food processor, add the graham crackers and process until reduced to just crumbs.
Add the flour, brown sugar and salt, pulse to combine.
Add the melted butter and process until well combines.
Scoop about 1-2 tbs graham cracker mixture on top of the muffin batter.
Bake at 350 for 18-22 minutes or until top spring back when lightly touched.

Notes

Optional add in's (stir in the batter just before pouring into the muffin tins): 2/3 cup raisins, 2/3 cup chocolate chips, 2/3 cup dried cranberries or cherries, 1/2 cup chopped pecans

http://thebeeroness.com/2013/09/13/pumpkin-ale-muffins-with-graham-cracker-streusel-topping/

Pumpkin Ale Waffles & How To Roast A Pumpkin

Although most of you are in the giddy early stages of fall, here in Los Angeles it’s still over 90 degrees. So what the rest of the country is referring to as “Fall,” I am calling Pumpkin Season. And to curb my near constant urge to shove as much pumpkin into everything I consume, I have elected to only make pumpkin from scratch, no cans.

It’s only really helped a little. It’s pretty easy to roast a pumpkin and turn it into massive quantities of pumpkin treats.

If you haven’t roasted your own, don’t be intimidated, its pretty simple.

Start with a pie pumpkin. They go by various other names, but they are not Jack-o-Lantern pumpkins used for carving. They are small, about the size of a cantaloupe.

Preheat oven to 375.

Remove the stem by running a butter knife around the edges and then prying it off. The most stubborn one I removed by whacking it on the edge of the counter. Popped right off.

Cut the pumpkin in half, right through the hole left by the stem.

Scoop the seeds out with a spoon.

Line a baking sheet with aluminum foil. Place pumpkins on baking sheets, cover tightly with aluminum foil. Roast at 375 for 1 to 1 1/2 hours or until a fork can easily slide into the skin.

Allow to cool and sccop the flesh out.

For a smoother texture, process in a food processor for about 3 minutes.

See, that’s not so hard. You can totally do that.

Pumpkin Ale Waffles

Ingredients

2 1/2 cups flour
1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp cinnamon
4 eggs, divided
1/2 cup milk
2/3 cup pumpkin puree
1 stick melted butter
1 cup Pumpkin Ale

(Makes 6 to 8)

Directions

Preheat waffle iron.
Get out three bowls.
In the largest bowl, add the flour, sugar, baking power, baking soda, salt, ginger, nutmeg, and cinnamon, stir until well combined.
Divide the eggs between the last two bowls, egg whites in one, yolks in the other.
In the yolks bowl, add the milk and pumpkin puree, stir until well combined. Add the melted butter and stir.
Using a hand mixer, beat the egg whites until stiff peaks form, about 4 minutes.
Add the pumpkin mixture to the dry mixture and stir until just combined, don't over mix. Add the beer and stir until combined. Gently fold in the egg whites.
Spray waffle iron with butter flavored cooking spray. Cook waffles according to manufactures directions.

http://thebeeroness.com/2012/09/25/pumpkin-ale-waffles-how-to-roast-a-pumpkin/