Author: CBN (page 1 of 3)

Grievous Angel Baklava

To celebrate Odyssey Brew Co. venturing to Newcastle for the Meet the Brewer event at Coppers, it was time to try something new. The honey in the recipe complements the coffee, chocolate and orange of this beer, and it was an absolute delight to bake with!

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Grievous Angel Baklava
Prep Time 40 minutes
Cook Time 50 minutes
Servings
Ingredients
Prep Time 40 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 180°C (Fan 160°) / gas mark 4
  2. Grease a 23cm x 33cm dish. Add the cinnamon to the walnuts, mix well, and put to one side
  3. Unroll the filo pastry, and cut to fit the dish. Place 2 sheets of filo in the bottom of the dish, brushing the top layer with melted butter. Repeat 4 times (so there are 8 layers of filo)
  4. Sprinkle a thin layer of walnuts onto the top of the filo, then add another 2 sheets, brush with melted butter, and keep repeating (save 8 sheets of filo for the top)
  5. Cut the baklava into 24 squares using a sharp knife
  6. Bake for 50 minutes (the baklava should be crisp, and golden brown on the top)
  7. Whilst the baklava is baking, boil the sugar and water until the sugar is dissolved. Add the honey and orange peel, then the beer. Simmer for 20 minutes, until a sticky syrup has formed, then remove from the heat, remove the orange peel, and allow the syrup to cool
  8. As soon as the baklava has come out of the oven, pour the beer syrup over it and allow to cool. Leave uncovered (or it gets soggy)
  9. The baklava can be stored in an airtight container at room temperature, or refridgerated (which may make it more chewy).
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

  • Brewery: Odyssey Brew Co., Herefordshire
  • Beer: Grievous Angel Imperial Oatmeal Brown Ale
  • Abv: 9%
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Two by Two = 4 (Layer Cake)

Great to see so many bottle shops in the North East now! The Two by Two Coffee Milk Stout was purchased on the opening weekend of NORD Bottle Shop in Whitley Bay, and works really well in cake form.

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Two by Two = 4 (Layer Cake)
Prep Time 40 minutes
Cook Time 22 minutes
Servings
Ingredients
For the icing
Prep Time 40 minutes
Cook Time 22 minutes
Servings
Ingredients
For the icing
Instructions
  1. Heat the Coffee Milk Stout in a pan over a medium heat for 30-35 minutes, until the liquid has reduced to a 100ml syrup, then allow to cool
  2. Preheat oven to 170°C (Fan 150°) / gas mark 3
  3. Grease and line 4 x 20cm round cake tins
  4. Mix sugar + butter in a mixer until light and creamy
  5. Add the eggs one at a time, then the vanilla extract
  6. Add 50ml of the cooled beer reduction and beat until well combined
  7. Gradually add in the flour + baking powder, and stir until all combined
  8. Divide the mixture equally into the 4 cake tins
  9. Bake for 22 minutes, then cool all on a wire rack
  10. Mix all of the icing ingredients together and divide into 4 equal amounts
  11. Ice each layer (including the top)
  12. Sprinkle chocolate curls onto the top
  13. Allow the buttercream to set for 1 hour, then enjoy with some more of the Coffee Milk Stout
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

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Cocoa Shake It Off Flapjacks

Starting the day off with a 12.1% abv. beer isn’t always a sensible idea – but hey, it’s the weekend! This absolute beauty from Mikkeller was just crying out to be made into flapjack.

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Cocoa Shake It Off Flapjacks
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 150°C (Fan 130°)
  2. Put the sugar, butter and golden syrup into a saucepan and heat gently until the butter has melted
  3. Add the beer and stir for a further 10 minutes on a medium heat
  4. Take the pan off the heat and add in the oats and pitted dates, stirring thoroughly to mix together
  5. Pour all of the mixture into a lined and greased 20cm square tin, and press it evenly using a wooden spoon
  6. Bake the flapjack in the centre of the oven for 40 minutes
  7. Cool the flapjack in the tin for 15 minutes, then cut into squares
  8. Remove from the tin once the flapjacks are completely cooled, and enjoy!
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

  • Brewery: Mikkeller
  • Beer: Beer Geek Cocoa Shake (Imperial Stout)
  • Abv: 12.1%
  • Description: From the beer geek breakfast series – the beer that really put Mikkeller on the map – they decided to shake things up by adding a truck load of cocoa to the French press coffee trick, creating a whole new dimension to the beer that is loved by freaks and geeks worldwide!
  • Want to buy some? Time to pay Champion Bottles & Taps a visit, or head over to the Mikkeller webshop
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