Atomic Pumpkin Beer Pretzels with Savory Pumpkin Cheese Dip

Atomic Pumpkin Beer Pretzels with Savory Pumpkin Cheese Dip

INGREDIENTS

FOR THE PRETZEL DOUGH

½ cup warm water (heated to between 105 and 110°F.)

2 ¼ teaspoons active dry yeast (1packet)

1 ½ teaspoons brown sugar

1 cup Voodoo Ranger Atomic Pumpkin Beer

1 ½ teaspoons sea salt

2 tablespoons butter, melted + extra for brushing

4 cups unbleached, all purpose flour + extra for dusting

Coarse salt for sprinkling

FOR THE BAKING SODA BATH

½ cup baking soda

9 cups water

FOR THE CHEESE DIP

1 tablespoon unsalted butter

½ cup milk

4 ounces cream cheese

½ cup pumpkin puree

1 teaspoon paprika

¼ teaspoon ground black pepper

Dash of cayenne pepper, more to taste depending on desired heat level

½ cup Voodoo Ranger Atomic Pumpkin Beer

6 ounces sharp cheddar cheese, shredded

6 ounces pepper jack cheese, shredded

Coarse salt to taste

INSTRUCTIONS

FOR THE PRETZELS

Preheat oven to 400°F. Prepare two baking sheets each with a greased parchment paper.

Activate the yeast: whisk warm water, yeast, and brown sugar together in a large bowl or the bowl of a standing mixer. Cover with a towel and let rest for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.

Add melted butter, Voodoo Ranger Atomic Pumpkin Beer, and salt. Whisk until combined.

If using a standing mixer, fit it with the dough hook. Add flour 1 cup at a time up to 3 cups, stirring in between until combined. Add ½ cup of flour and stir until combined until dough is thick. If it is still sticky, add remaining flour ¼ cup at a time as needed.

Turn dough out onto a lightly floured surface. Knead for 4-5 minutes until dough is smooth. Cover with a towel and let rest for 10 minutes.

While the dough is resting, make the baking soda bath. In a large pot, bring water and baking soda to a boil.

Once dough is done resting, use a pizza cutter or a large knife to cut it into 12 equal sections (about ⅓ of a cup each). Roll each section into a long rope about 22 inches long and with a thickness of ½ inch or less.

Twist each rope into a pretzel shape: bring the ends of the rope together to form a circle.  Twist the ends and then bring them back down towards you to create the shape (see notes for photo*).

Dip each pretzel in the boiling baking soda bath for 25 seconds, no more than 30 seconds. Otherwise your pretzels will get an icky metallic taste to them. Remove from the bath with a slotted spoon, let water drip off for a few seconds, then place on the prepared baking sheet. Sprinkle with coarse salt as desired. Up to 6 pretzels per sheet.

Bake for 12-15 minutes until golden brown. Remove from heat, brush with extra melted butter and top with more coarse salt if desired.

FOR THE CHEESE DIP

Melt butter in a large, non-stick skillet over medium-low heat.

Whisk in pumpkin puree, cream cheese, and spices until thoroughly mixed.

Slowly pour in milk and Voodoo Ranger Atomic Pumpkin Beer and mix until completely combined.

Reduce heat to low. Gently stir in cheeses and mix until completely combined. Remove from heat.

Add salt to taste. Serve immediately.

Sam Adams Jack-O Double Pumpkin Beer Bread

Sam Adams Jack-O Double Pumpkin Beer Bread

Ingredient

1 ¾ cups whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon ground nutmeg

1 cup white sugar

⅓ cup canola oil

2 large eggs

1 egg white

⅓ cup Sam Adams Jack-O Pumpkin Ale

½ (15 ounce) can pumpkin puree

¼ cup chia seeds

¼ cup water

¼ cup chopped walnuts (Optional)

 

Directions

Step 1

Preheat an oven to 350 degrees. Spray a 9×5-inch loaf pan with cooking spray. Combine flour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg in a bowl; set aside.

 

Step 2

Beat the sugar, canola oil, whole eggs, egg white, Sam Adams Jack-O Pumpkin Ale, and pumpkin puree together in a large bowl until smooth. Combine chia seeds and water in a small bowl, then whisk in the chia seed mixture into the pumpkin mixture until smooth and well-blended. Gradually stir in the flour mixture into the pumpkin mixture. Mix until smooth. Pour batter into the prepared loaf pan, and layer the chopped walnuts on top.

 

Step 3

Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Angry Orchard Apple Fritters with Vanilla Maple Glaze

Angry Orchard Apple Fritters with Vanilla Maple Glaze

INGREDIENTS

 

For the Fritters:

1 ¼ cups flour

1 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon salt

2 tablespoons granulated sugar

2 tablespoons brown sugar

1 large Fuji or Honey Crisp apple peeled, cored and diced

2 large eggs room temperature

3 tablespoon olive oil

¼ cup  Angry Orchard Crisp Apple

Vegetable or canola oil (for frying)

 

For the Glaze:

1 ¼ cups powdered sugar

½ teaspoon vanilla

3 tablespoons maple syrup

1 to 3 tablespoons cold water

 

INSTRUCTIONS

Stir together the flour, baking powder, baking soda, cinnamon, salt, brown sugar, and white sugar.

Add the apples, eggs, oil, and Angry Orchard, stir until combined.

Heat the oil in a pot over medium-high heat. Clip a deep-fry thermometer on the side, adjust the heat to maintain 350°F.

Drop a spoonful of dough into the hot oil. Cook on both sides until golden brown and cooked through. About 2 minutes per side. Remove with a metal slotted spoon.

Allow to drain and dry on a stack of paper towels.

Stir together the glaze ingredients, thin with water until desired consistency.

Drizzle the glaze over the doughnuts.

 

 

 

A Beerness.com recipe.

Beer Pretzel Dogs

Beer Pretzel Dogs

Ingredients

1 bottle of room temperature Summit Extra Pale Ale Beer

1 tablespoon white sugar

2 teaspoons kosher salt

1 (.25 ounce) package active dry yeast

4 ½ cups bread flour

¼ cup unsalted butter, melted

1 large egg yolk

1 tablespoon water

10 cups water

⅔ cup baking soda

¼ cup kosher salt, divided – or to taste

18 hot dogs

 

Directions

  1. Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C).
  2. Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  3. Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle.
  4. Preheat an oven to 450 degrees F.
  5. Line 2 baking sheets with parchment paper or grease with vegetable oil.
  6. Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
  7. Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil.
  8. Turn the dough out onto a lightly-oiled surface, and roll into a 10×20-inch rectangle.
  9. Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
  10. Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
  11. Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
  12. Bake in the preheated oven until golden brown, about 15 minutes.

 

Cook’s Note: If using instant yeast, you can add all ingredients directly to your bread machine and begin. You only need to proof the yeast if you use active dry yeast.

Twisted Tea Mustard Brats

Twisted Tea Mustard Brats

INGREDIENTS

12 fl. oz. Twisted Tea Original

1/4 cup of Whole Grain Mustard

2 teaspoons of Garlic Powder

4 Bratwurst

 

DIRECTIONS

  1. Pour Twisted Tea into a saucepan on the edge of the grill.
  2. Whisk in mustard and garlic powder.
  3. Place bratwursts in broth and bring to a simmer; cook until heated through.
Lagunitas Fried Cheese Curds

Lagunitas Fried Cheese Curds

INGREDIENTS

2 quarts cooking oil for frying

1 to 2 lbs of fresh cheese curds, you will have leftover batter if you use 1 lb and just enough for 2 lbs

1 egg, beaten

3/4 cup flour + more to toss cheese curds prior to dipping them in the batter

1 tsp baking soda

1 tsp salt

1 1/4 cup Lagunitas Daytime

 

INSTRUCTIONS

Place the cheese curds in the freezer for about an hour just prior to frying them (optional step, but recommended).

Heat the oil in a heavy bottomed pot to 350 F (375 F if you chilled curds in the freezer).

Fill a small bowl with flour (depending on how many curds you have 1/2 to 1 cup).

In another bowl add the beaten egg, the flour, baking soda, salt and Lagunitas Daytime beer and beat with a fork until a thin-nish, smooth batter forms.

Working 6 to 8 curds at a time, toss them in flour, then dip them in the batter and fry until they turn golden. Remove with a slotted spoon and dry over paper towels.

Enjoy immediately.

1919 Root Beer Float Ice Pops

1919 Root Beer Float Ice Pops

Ingredients

2 cups 1919 Root Beer

2/3 cup whole milk

1/2 cup sweetened condensed milk (from 1 [14-oz.] can)

3 tablespoons evaporated milk (from 1 [5-oz.] can)

1 teaspoon vanilla extract

 

Directions

Pour 1919 Root Beer into a large glass measuring cup, and let stand, uncovered, in refrigerator 8 hours or up to overnight. (This is to let it go flat and to keep it chilled.)

Whisk together whole milk, condensed milk, evaporated milk, and vanilla in a glass measuring cup; chill until ready to use.

Carefully pour 1 1/2 ounces of flat root beer (about 3 tablespoons) into each of 10 (3-ounce) ice pop molds. Freeze molds 1 1/2 hours. Remove from freezer, and insert ice pop sticks into partially frozen root beer. Return to freezer, and freeze 1 hour.

Remove ice pop molds from freezer, and top root beer layer with milk mixture, filling almost to top of mold, leaving 1/4- to 1/8-inch at the top. (You may not use all the mixture; discard any remaining.) Return ice pops to freezer, and freeze until completely frozen, about 4 hours.

Gently run bottom of molds under hot water to remove ice pops.

Refrigerator Spicy Beer Pickles

Refrigerator Spicy Beer Pickles

Ingredients

 

Pickling Spice

1 tablespoon whole peppercorns

1/4 teaspoon yellow mustard seeds

1/4 teaspoon brown mustard seeds

2 teaspoons minced garlic (fresh or dried)

1 teaspoon dill seed

1 teaspoon crushed red pepper flakes

1 teaspoon dill

Pickling Liquid

12 ounces Miller Light

1/4 cup water

2 cups red wine vinegar

1 cup sugar

1/2 tablespoon salt

 

Beer Pickles

1 pound mini cucumbers (sliced)

2 Serrano peppers (sliced thin)

 

 

Instructions

slice the cucumbers and the Serrano peppers

prepare the pickling spice by mixing all the ingredients for the spice mix in a bowl.

Sprinkle 1 teaspoon of the pickling spice into the bottom of your two jars.

Prepare the pickling liquid.

Combine the vinegar, salt, and sugar in a pot and bring to a simmer to dissolve the sugar.

Remove the pot from the heat and add the water and the beer.

Layer the sliced cucumbers and peppers in the jars, alternating and adding another teaspoon of spice in between the layers until it is all used.

Carefully pour the pickling liquid into the jars filling them up but leaving a 1/4 inch head space at the top.

Jiggle the jars slightly to dislodge any trapped air bubbles.

Cover loosely until the jars are completely cool.

Screw the tops on tight and invert the jars a few times to mix everything up.

Store in the refrigerator, inverting the jars every 24 hours until you eat them all.

Enjoy with hamburgers, hot dogs, or anything you eat pickles on!

Chocolate Stout S’Mores Bars

Chocolate Stout S’Mores Bars

Ingredients

  • 10 graham crackers
  • 3 tbs butter, melted
  • 2 tbs brown sugar
  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup dark chocolate chips
  • 1 stick butter
  • 1 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup flour
  • 2/3 cup Deschutes Obsidian Stout
  • 3 cups standard size marshmallows

 

 

Directions

  1. Preheat oven to 350.
  2. In a food processor, add the graham crackers and the brown sugar. Process until nothing is left but crumbs. Remove the stopper from the food processor lid. While the food processor is on, slowly add the 3 tbs melted butter and process until it resembles wet sand.
  3. Add to a 9 x 13 pan. Distribute evenly along the bottom, pressing firmly into place.
  4. In a bowl, beat the eggs and both sugars on high until well combined, about 3 minutes.
  5. In a microwave safe bowl, add the chocolate chips and the butter. Microwave on high for 30 seconds, stir and repeat until melted and well combined. Add the chocolate to the egg/sugar mixture and beat until well combined.
  6. In a separate bowl, mix the cocoa powder, salt and the flour until well combined. Add to the wet ingredients and stir until just combined. Add the Deschutes Obsidian Stout and stir until just combined.
  7. Pour the batter over the crust.
  8. Place marshmallows in even rows across the top, leaving a 1/2 inch boarder along the edge.
  9. Bake at 350 for 22 minutes or until the marshmallows are golden brown.
  10. You still want the bars to be soft, don’t over bake, they will continue to set as they cool.
Vanilla Beer Cake Bites with Blueberry Filling

Vanilla Beer Cake Bites with Blueberry Filling

 

Yield: 12-18

Ingredients

Cake

  • ½ cup unsalted butter, softened
  • 1 cups white sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbs canola oil
  • ¼ cup heavy cream
  • ½ cup Grain Belt
  • 1 ¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt

Filling:

  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup white sugar
  • 2 tbs corn starch
  • ¼ cup Grain Belt Blueberry Lager
  • ¾ cup heavy cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla

 

Instructions

  1. Preheat oven to 325.
  2. Add the butter and both kinds of sugar to a stand mixer. Mix on high until well creamed, about 3 minutes.
  3. Add the eggs and vanilla, stopping several times to scrape the bottom to insure everything is well combined.
  4. Add the oil, cream and Grain Belt, mixing until well combined.
  5. Stop the mixer, sprinkle with flour, baking powder and salt, stir until just combined.
  6. Pour into a 9X13 baking pan that has been greased and floured.
  7. Bake until the top is golden brown and springs back when lightly touched, 23-26 minutes.
  8. While the cake bakes, make the blueberry filling. In a pot over medium high heat add the blueberries, sugar, cornstarch and Grain Belt Blueberry Lager. Bring to a boil, stirring frequently, until thickened. About 8 minutes. Allow to cool completely.
  9. Allow cake to cool completely, transfer to a flat surface. Using a 1 to 2 inch cookie cutter, cut out 12-18 shapes.
  10. IN a stand mixer add the heavy cream, vanilla and powdered sugar. Beat on high until medium peaks form.
  11. Slice the shapes in half, like splitting a hamburger bun (alternately you can use one shape for the top and another for the bottom).
  12. Fill the shapes with blueberry filling and whipped cream. Chill until ready to serve.