The Foodie's Beer Book by Brooke Fedora

Author:Brooke Fedora
Language: eng
Format: mobi, epub
Publisher: Skyhorse Publishing
Published: 2014-01-01T08:00:00+00:00

PRALINE ALMOND CRUNCH

This is a crunchy, sweet almond treat that can be served on its own or as a garnish for desserts.

Makes 1 cup

1 cup slice almonds, lightly toasted

⅓ cup sugar

1 teaspoon water

4 teaspoons salted butter

1 teaspoon IPA beer

Lightly toast the almonds, set aside. Combine the sugar and water in a small sauté pan, cook the sugar until it becomes golden brown. Add the butter and IPA to the caramelized sugar, then add the nuts. Stir to coat all the nuts, pour onto a greased cookie sheet. Cool completely and cut into bite size pieces.

SOUR CHERRY COMPOTE

A great accompaniment to desserts, cheese, or ice cream. It can be stored in the refrigerator for up to 2 weeks.

Makes 1 cup

1 cup sour cherries, pitted

4 tablespoons sugar

1 teaspoon lemon juice

1 tablespoon IPA beer

Combine the sugar, lemon juice, and water in a small saucepan, bring to a boil and cook for about 5 minutes. Add the cherries and beer and simmer for another 5 minutes. Cool the compote and serve.

ALMOND MACAROONS

A fancy little cookie that is light and flavorful. This cookie is typically sandwiched with a butter cream filling and can be customized into almost any flavor. We have paired it with our burnt pineapple mousse dessert.

Makes 30 macaroons or 15 filled macaroons

1⅓ cups almond flour

1⅓ cups powdered sugar

½ cup egg whites

Pinch of cream of tartar

Pinch sea salt

⅓ cup superfine sugar

1 teaspoon vanilla

Preheat the oven on convection at 300 degrees. Combine the almond flour and powdered sugar in a food processor until it is a fine powder. Put the mix through a fine sifter to eliminate any extra lumps. Set aside.

In a mixing bowl add the egg whites, salt, and cream of tartar whisk on medium-high speed until the egg whites double in volume. Reduce the speed and slowly stream the ⅓ cup of sugar into the egg whites, whisk until the egg whites hold a stiff peak and are shiny. Gently fold the almond flour mix into the egg whites, sprinkle ½ the almond flour mix over the egg white, and gently fold the mix together. When almond flour is 80 percent incorporated, sprinkle the remaining almond flour on the mix and fold until the flour is completely incorporated and the mix resembles wide ribbons when the spatula is raised. Put the cookie mix into a piping bag with a round tip. We recommend a number 8 tip. Place a piece of parchment paper on a cookie sheet and pipe the batter onto the sheet into about 1 inch circles. Be sure to space the cookies 1 inch apart. Tap the cookie sheet on the counter to remove any peaks on the cookies. Let the cookies rest for 15 minutes. Bake the cookies for about 14–15 minutes. Let them cool completely before removing from the parchment paper. Cookies can be served as is or paired with mousse or ice cream or sandwich cookies together with butter cream, chocolate ganache, or jam.

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