Samuel Adams Alpine Spring + Cooking with Hops (Recipes by Chef David Burke)

“Whether you choose to drink or eat your way past the winter doldrums, you can kick the winter blues with Samuel Adams Alpine Spring or these beer/hop-infused spring brunch recipes from Chef David Burke.

Samuel Adams Alpine Spring is a crisp, medium-bodied lager with bright floral and citrus notes – matching the sentiments of spring – making it one of the reasons it’s available to drinkers earlier in the year, offering them a refreshing change of pace and a hint of what’s to come.

Samuel Adams recently collaborated with Chef David Burke to develop the following brunch recipes inspired by Samuel Adams Alpine Spring and its star ingredient, Tettnang Tettnanger hops (US version avail at Amazon), a citrusy, herbal hop variety cultivated on 100-year-old vines in hop gardens at the foothills of the Alps – introducing foodies and craft beer fans alike to cooking with the “spice” of beer – hops.

• Alpine Spring Lobster Benedict with Hopped “Beer-naise” Sauce
• Hops-Infused Churros with Hoppy Hot Chocolate
• Alpine Spring Donut Ice Cream Sliders

Samuel Adams® Alpine Spring Lobster Benedict with Hopped “Beer-naise”

Recipe by Chef David Burke

Yield 4 servings

Ingredients:

1 bottle Samuel Adams Alpine Spring

1 cup champagne vinegar

1 shallot, chopped

4 sprigs tarragon

4 egg yolks

¼ oz. Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)

4 sticks melted butter

4 English muffins

4 lobsters (1lb. each) cooked and meat removed

8 eggs

2 tablespoons white vinegar

1 tablespoons lemon juice

Salt to taste

Method:

1.     In a stainless steel pot, reduce Alpine Spring, champagne vinegar, shallot, and 3 sprigs tarragon to ¼ of original volume, add hops and chill. This could be done one day in advance.

2.     Once cold, add reduction to egg yolks. Whisk yolks over double boiler until eggs become thick, add lemon juice.  Slowly whisk in melted butter until all is incorporated. Strain through fine strainer. Pick last sprig of tarragon and chop. Add tarragon to sauce, cover and keep warm.

3.     Bring 4 qtrs. water to simmer with white vinegar and salt. Slowly crack eggs into water and poach to desired doneness. Toast English muffins and warm lobster meat while eggs are cooking.

4.     To assemble, put split muffin on plate topped with half a lobster tail and egg on each half. Cover with sauce and serve.

 

Samuel Adams® Hops-Infused Churros with Hoppy Hot Chocolate

Recipe by Chef David Burke

Yields 8 servings

Samuel Adams Churros

Ingredients:

2 cups milk

½ cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)

6 tablespoons butter

1 teaspoon salt

1 cup all-purpose flour

3 large eggs

Method:

1.     Bring milk and hops to heat/scald (about 180°F). Steep for about 10-15 minutes, then strain.

2.     Take 1 cup of hops infused milk, butter, and salt. Bring to boil in a small saucepan over medium heat. Add flour, stir until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, let cool about 3 minutes.

3.     Add eggs one at a time, and stir until batter is smooth. Put mixture into a pastry bag fitted with a large open-star pastry tip.

4.     Set fryer temperature (or vegetable oil in a deep frying pan) to 330°F, hold pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen scissors.

5.     Fry 6-8 churros at a time, turning once, until golden brown. Transfer to paper towel to absorb extra grease. Roll in cinnamon sugar when still warm.

 

Samuel Adams Hoppy Hot Chocolate

Ingredients:

1 cup milk

3 cups heavy cream

½ cup water

¼ cup sugar

¼ cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)

1 cinnamon stick

1 vanilla bean

¼ teaspoon ground nutmeg

1 ¼ cups semi-sweet chocolate chips

Method:

1.     Bring milk, heavy cream, water, sugar, hops, cinnamon, vanilla bean, nutmeg to boil.

2.     Strain hot milk mixture over chocolate using a sieve. Blend well and serve in mugs.

 

Samuel Adams® Alpine Spring Donut Ice Cream Sliders

Recipe by Chef David Burke

Yields 5 large or 24 small servings

Samuel Adams Alpine Spring Donut

Ingredients:

2 eggs

2 oz. butter

3 oz. Samuel Adams Alpine Spring

¼ cup milk

1 cup all-purpose flour

½ cup sugar

1 teaspoon baking powder

¼ teaspoon salt

Strawberry jam (for serving – see assembly below)

Method:

1.     Melt butter and let cool a little (not hot).

2.     Sift flour, sugar, baking powder, and salt in a mixing bowl.

3.     In a separate bowl, whisk eggs, melted butter, and Samuel Adams Alpine Spring until well blended.

4.     Pour the liquid mixture into flour mixture, stir until just incorporated. NOTE: Do not over mix or dough will be tough.

5.     Set fryer temperature (or vegetable oil in a deep frying pan) to 375°F. Using an ice cream scoop, form donuts about a size of a golf ball. Fry until golden, about 2 minutes. Roll in cinnamon sugar, slice in half.

 

Samuel Adams Alpine Spring Orange Caramel Sauce

Ingredients:

2 cups sugar

½ cup water

½ cup heavy cream

Pinch salt

¾ cup Samuel Adams Alpine Spring

1 teaspoon orange blossom water (found in specialty markets)

Method:

1.     Combine sugar and water in a small high-sided saucepan. Without stirring, cook the mixture until dark amber in color.

2.     Reduce heat to low, carefully adding heavy cream into caramel (it may splash and form bubbles). Stir to combine.

3.     Remove pan from heat, add salt and Samuel Adams Alpine Spring

 

Samuel Adams Hops-Infused Ice Cream

Ingredients:

1 cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)

4 cups milk

2 cups heavy cream

2 cups sugar

10 large egg yolks

Method:

1.     In a saucepan, bring milk to heat. When it simmers, add hops, steep about 15 minutes. Strain milk, squeeze out as much liquid as possible.

2.     Put milk, half of sugar (1 cup) back to sauce pan. Bring to heat, just about to boil.

3.     In a mixing bowl, whisk together the rest of sugar (1 cup) and egg yolks until they lighten in color. Pour milk mixture into eggs by adding small amounts gradually, until about 1/3 of milk mixture has been added.

4.     Pour the egg mixture back to the saucepan, over low heat. Cook, stir frequently, until mixture thickens slightly to coat the back of a spoon or rubber spatula. Remove from heat, add heavy cream. Mix well.

5.     Strain the mixture and put in a container, let cool before placing it into refrigerator (to avoid condensation on the lid). Cover and store in refrigerator for 4 – 8 hours, or overnight.

6.     Pour chilled ice cream mixture into an ice cream maker and process according to the manufacturer’s directions.

To Assemble:

1)     Place half a Samuel Adams Donut on a dish (base). Spread a layer of strawberry jam onto the open side of the donut.

2)     Place a scoop of Samuel Adams Hops-Infused Ice Cream on top.

3)     Using a small squeeze bottle, drizzle a layer of Samuel Adams Alpine Spring Orange Caramel Sauce and top with the other half of the Samuel Adams Donut.

4)     Enjoy your Samuel Adams Alpine Spring Donut Ice Cream Slider!”