Category: Baking with Beer (page 1 of 2)

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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Full Fathom Fairy Cakes

To celebrate North Brewing Co‘s win at The Publican Awards 2017, these miniature cakes were created, using Full Fathom 5 Coffee Coconut Porter.

Print Recipe
Full Fathom Fairy Cakes
Prep Time 40 minutes
Cook Time 10 minutes
Servings
Ingredients
For the icing
To decorate
Prep Time 40 minutes
Cook Time 10 minutes
Servings
Ingredients
For the icing
To decorate
Instructions
  1. Heat the Full Fathom 5 in a pan over a medium heat for 30-35 minutes, until the liquid has reduced to a 50ml syrup, then allow to cool
  2. Preheat oven to 170°C (Fan 150°) / gas mark 3
  3. Put 50 mini cake cases onto baking trays
  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 the cooled beer reduction and beat until well combined
  7. Gradually add in the flour + baking powder, and stir until all combined
  8. Spoon 1 tsp. of the mixture into each of the mini cake cases
  9. Bake for 10 minutes + allow to cool on a wire rack
  10. Mix all of the icing ingredients together, place in a piping bag and swirl onto the top of each cake
  11. Sprinkle each cake with desiccated coconut
  12. Allow to cool, then try not to scoff them all!
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

  • Brewery: North Brewing Co., Leeds
  • Beer: Full Fathom 5 (coffee coconut porter)
  • Abv: 6.5%
  • Description: This a full-bodied indulgent Porter. Toasted coconut was used at the end of the boil, and ‘dry coconuted’ in the fermenter. Single origin Rwandan coffee beans from North Star coffee roasters are used too.
  • Want to buy some? Amazon is your friend
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(Papa I’m a) Millionaire Shortbread

The second baking + beer blog post, and a great excuse to crack open a bottle of Wild Beer Co.’s  Millionaire!

Print Recipe
(Papa I’m a) Millionaire Shortbread
Prep Time 40 minutes
Cook Time 20 minutes
Servings
Ingredients
For the caramel
For the topping
Prep Time 40 minutes
Cook Time 20 minutes
Servings
Ingredients
For the caramel
For the topping
Instructions
  1. Preheat oven to 180°C (Fan 160°) / gas mark 4 Grease a 13cm x 19cm tin For the shortbread – mix sugar and butter, then add in the flour and vanilla extract Knead mixture until a dough is formed, then press into the greased tin Prick the shortbread all over with a fork, and bake for 20 mins, then allow to cool For the caramel – add all ingredients to a pan and gently heat until all of the sugar has dissolved, stirring continuously Increase the hear and stir until the mix thickens Pour over the shortbread and leave to cool Melt the chocolate and pour over the caramel, then leave to set (adding the chocolate buttons as decoration to the top when still a little tacky) Cut into 8 squares and enjoy!
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

  • Brewery: Wild Beer Co., Somerset
  • Beer: Millionaire (chocolate and salted caramel milk stout)
  • Abv: 6%
  • Description: Sweet and salty collide in this rich, balanced and smooth dessert stout. Lactose, caramel and high quality Valrhona cocoa nibs provide a chocolate and caramel backbone alongside the roasty malts whilst the Cornish Sea Salts gives a savoury salty kick, raising this beautiful beer above the norm.
  • Want to buy some? Head over to Wild Beer Co.’s webshop
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