I have the most exciting news for you, my beer and food loving friend!
Over the next few months, my good friend and mentor Chef Dan Higgins and I will be collaBREWating on some absolutely amazing recipes. Basically, he’ll teach, we’ll cook, and I’ll write and pair beers with Dan’s amazing dishes. This ridiculously good Irish Whiskey crème brûlée is the official beginning of the series and I couldn’t be more thrilled.
You might remember Dan from the mind blowing beer and food pairing dinner we did last year. It was seriously one of the best meals of my life. Though in all seriousness this Irish Whiskey Crème Brûlée may win most delicious dessert.
So much alliteration and deliciousness. You’re going to die. In a good way.
Ever since we brewed our RyePA a few weeks ago, my friend Sarah and I have been on kind of a spent grain recipe bender. This is a good thing, because as it turns out, when you brew a 15 gallon batch of beer you have a LOT of grain leftover. Continue reading Spent Grain Brown Butter Banana Bread→
These are dark chocolate, vanilla porter, BACON cupcakes (adapted from a recipe of someone who knows a lot more about baking than I – thanks Delly).
I’m really not much of a baker. My need to improvise/tinker just doesn’t correlate with meticulous measurement and actual recipe following. Plus I am WAY too impatient to properly measure most of the time. But, I did follow this recipe to the T, just subbed out a few key ingredients, with what else? Beer.
I just kept thinking to myself, if bacon and chocolate are a good pair, why not beer too? A nice smoky vanilla porter?? Um, yes. Yes. Yes. Yes.