Cooking with Beer - Pickled Pink Cauliflower (Spicy)

I grew up in an area was densely populated with the descendants of German immigrants commonly known as Pennsylvania Dutch. One of the Pennsylvania Dutch treats I totally enjoyed and often devoured was hot pickled cauliflower. It's something I can't get here in Connecticut. The closest thing to it is Italian Giardiniera and that's not even close to being the same - nor as spicy hot.

Hot pickled cauliflower is generally yellow-ish due the spices in the brine. Mine are pink. I pickled these with radishes and the red from the radish skins seeps into the beer brine and makes the cauliflower pink.





Pickled Pink Cauliflower
(Refrigerator Pickles)

2 Heads of Cauliflower
1 Lb Radishes, Halved
6 Hot Peppers, Halved
6 Garlic Cloves, Peeled
3 Tbsp Brown Mustard Seeds
3 Tbsp Whole Black Peppercorns
1 Tbsp Hot Pepper Flakes
8 Cups Distilled White Vinegar
1 Cup Water
2 12-Oz Bottles IPA or Pale Ale
1 cup Kosher Salt











Break the cauliflower into bite-size-ish flowerettes.

Bring the vinegar, beer, and water to a fast simmer.

Pack sterilized glass jars with cauliflower, hot pepper, garlic clove, mustard seed, pepper flakes, kosher salt, and black peppercorns. Top with the radishes. Distribute ingredients evenly between jars.

Fill jars with hot brine. Secure with a lid and place in the refrigerator for a week (good) or two (better).

Enjoy!



Note: I used 2 half gallon mason jars. But you can use quart sized.

Note: I used a combination of fresh and dried peppers - fresh jalapenos / dried habaneros. Use whatever you like depending on how hot you want the cauliflower.

Zinful Porter

As tradition dictates, we stopped in at Moat Mountain Smokehouse and Brewing for lunch, beer, and growler refills on our way home after vacation.

As always, the food was delish. But for me, it's all about the beer.

Many favorite Moat brews were available on tap, but there was a new-to-me on there, as well!

Suh-weeeeeet!

Zinful Porter (6.1% ABV) is a small batch version of Moat's regular smoked porter that is aged in Zinfandel barrels.

It was served in a 12 ounce snifter style glass. Zinful is deep and dark. The head was diminished by the time it arrived at our table, but what was left was dense and clingy. It left behind loose sporadic lacing.

The aroma was mildly roasty with of hints fruit and cocoa.

The taste is of roasty malt, cocoa, and coffee. There is a whisper of oak from the barrels but not much wine flavor comes through. The smoke from the porter is somewhat diminished; making this much different from its origins. The finish is fairly dry.

The mouth feel is smooth and slick with mellow effervescence.

Overall - good

Hobbs Tavern and Brewing

After a visit to Sap House Meadery to enjoy a sampling of their delicious offerings - including their new red wine, which is absolutely fabulous - we headed off to Hobbs Tavern and Brewing for a late lunch and brews.


Hobbs is partly owned by one of the founder/owners of Sap House Meadery. You'll see their products offered at Hobbs.








The restaurant has an amazing warm, rustic atmosphere. The staff is friendly and attentive.

The food was fantastic. The hot wings were crisp and flavorful - spicy without being brutal. The grilled cheese and soup was wicked good. The burger was cooked perfectly and generously sized. All good stuff. And quite satisfying.









A couple of seemingly minor things really impressed me.

One was the use of slates for beer boards. They are reusable and continue the philosophy of sustainability that Sap House Meadery promotes and that is so prominent in this area.

The second was the chalkboard strips used on the beer flights to label what each beer is. It made it very easy to identify which beer was which without having to refer to a separate list that may or not be in the correct order.

Minor, like I said, but great ideas well executed.

Black Sheep Cream Ale (5.3% ABV)  is a hazy golden ale with a fresh and inviting aroma. The taste is initially mildly sweet grains with a whisper of tangy citrus. A gently hoppy bitterness balances out the sweetness for a crisp finish. A nice, light, easy drinking beer.

West Ossipee Winter Warmer (5.7% ABV)  is a lightly spiced brown ale. It is malty and flavorful without being heavy. A tasty seasonal ale that is delightfully drinkable.

Something Went A-Rye (5.2% ABV)  a good IPA with a clever name. The rye is clearly identifiable complimented by just the right amount of hoppy bitterness. A balanced IPA that is tasty without violating your tastebuds.

Born To Be Mild (2.8% ABV) is a brown ale that, despite its low alcohol content, is incredibly malty and hearty. Mild indeed! I am truly impressed with this offering. Very well done.

Bearcamp Brown  (4.1% ABV) has a lovely sweet caramel flavor that compliments a solid malt backbone with a hint of smoke. Barely a whisper of bitterness yet still well balanced. Tasty.

Leaf Peeper Rauchbier is what a rauchbier is all about - smoke. Not my favorite style by a long shot and I honestly didn't care for it. That being said, hubby likes smoked beers and he liked this one. So, there you have it.  Not every beer is for everyone but there's a beer for every taste.







I really enjoyed my Hobbs experience. I was comfortable in the surroundings and the food was delicious and well presented.


But, I was there for the beer. I wasn't disappointed. There is really is a beer at Hobbs for every taste; including beer from other breweries. Yeah, I tasted those, too. Cuz that's the way I roll.

I'll be back for sure.  :)

One Bourbon, One Scotch - Two Beers

We’re back in the White Mountains for a long relaxing weekend. We got in early enough that our first stop before checking in to our favorite motel was dinner at one of our favorite eating spots in the area -  The Red Parka Pub.

As luck would have it, there were a couple new to me beers on tap. I ordered up a rack of ribs and a glass of brew. Time to relax after a long drive. Aaaah . . .

We went with what Pro Zac (the bartender) recommended - a bourbon ale and a Scotch ale ; hence, one bourbon, one Scotch, two beers.

Scottish Ale (6.30% ABV) Gritty McDuff's.

It pours a rich, clear amber with a floof of bright, white clingy foam.

The aroma is wonderful - malt and yeast and a whisper of caramel.

The taste starts out with the sweet flavors of caramel and butterscotch. A malty graininess levels out the sweetness and then the hops wash in with a gentle bitterness that balances out the brew.  The finish is a bit of lingering sweetness.

The mouth feel is medium a good carbonation.

Overall: very good

Kentucky Bourbon Barrel Ale (8.19% ABV) is a English Strong Ale brewed by Alltech's Lexington Brewing and Distilling.

It pours clear honey amber color with a thin head.

The aroma is bourbon, vanilla, and caramel.

The taste is pleasantly sweet with mild bourbon characteristics. A nice bittering effect balances out the sweetness.

This is a gentle drinking beer.  The bourbon is agreeable and not the least bit overwhelming. Enjoyable and tasty.

The mouth feel was medium and nicely carbonated.

Overall: very good.

Sweet Baby Jesus

Stouts and porters aren't my favorite style of beer. Nevertheless, Sweet Baby Jesus has been on my list of must-try beers for some time now. Sadly, I haven't been able to find it in Connecticut.

Recently, when hubby and I were visiting family in New Jersey, we decided to pop into the neighborhood beer store to look for local brews. DuClaw is not exactly local to NJ, but, when I spied a six pack of Sweet Baby Jesus that sucker went right into our cart.

It's been a couple weeks and I finally got the chance try my SBJ. Sweet lord in heaven it was so worth the wait and why in the hell did I wait so long to try this.

Sweet Baby Jesus is - without a doubt - one of the most excellent beers I've ever had the pleasure of imbibing. Wicked good! Or maybe I should say it's heavenly. Whatever.



Sweet Baby Jesus (6.2% ABV) brewed by DuClaw Brewing is a porter. A chocolate peanut butter porter. That's right! I said it! Chocolate peanut butter.

You might be thinking "ew". But this beer couldn't be any further away from "ew". I promise.

It pours a deep sable brown with ruby highlights. The head is a mass of thick mocha colored bubbles that leave behind lovely lacing.

The aroma is roast, cocoa, pretzel, and gently peanut-buttery. Drool-worthy.

The taste is a delight. Much like the smell. The chocolate and peanut butter are well represented but not in the least bit overwhelming. Nor is this an overly sweet beer. This brew has an excellent balance of flavors that simply work perfectly together.

The mouthfeel is medium-ish and smooth. Light for the style but it works, so I'm not complaining.

I totally love this beer. It is truly awesome!

Overall: excellent



(Yes, I opened the beer with a .50 caliber bullet. Cuz, that's the way I roll.

The glass, by the way, is shaped like a .50 caliber bullet.

Meet the Brewer - Sean Lawson (Lawson's Finest Liquids)

Two Roads Brewery hosted the third of their "Meet the Brewers" events. This one featured the mastermind behind Lawson's Finest Liquids, Sean Lawson.

Two Roads brewery is contracted by Lawson's to brew two beers - Sip of Sunshine and Super Session #2.

It is wicked exciting to me to get the opportunity to be able to get my greedy little hands on some of that fine Lawson's beer without having to make the trek all the way up to Vermont.

I managed to work my way through the throngs of beer enthusiasts and to have a short conversation with Sean. He told me that he found in Two Roads a contract brewery that was true to his recipes and made his beer taste the way it would if he had made it himself. That's quite a compliment!

Sip of Sunshine (8% ABV), a double American style IPA, is a rich honey gold color with a big floof of clingy white foam.

The aroma is very hop-forward. Resin, citrus, and tropical fruit.

The taste is very hoppy. Again with the resin, citrus, and tropical fruit but with a dank quality that clings to the back of the palatte. Some malty sweetness seeps through the back end. The finish is crisp and mildly bitter.

The mouthfeel is on the full side of medium with tingly carbonation. Solid.

Super Session #2 (4.2% ABV), an American IPA, is a clear bright sunny color with a puffy tenacious head.

The aroma is big on citrus - lots of grapefruit - pine, and a hint of malt.

The taste is lovely tart grapefruit and resin. There is a deeper yet almost elusive fruitiness that could be tropical or sweeter citrus.  There is a nice malty character to balance out the hops. The finish is clean, dry, with a teasing linger of hops.

The mouthfeel is medium-ish with a smooth effervescence that makes this brew awesomely drinkable.

Cooking with Beer - Stout Beer Jelly

If you're handy in the kitchen and are looking for ideas for homemade holiday gifts, this is a tasty gift for beer lovers or someone who enjoys cooking.

This beer jelly is yummy on toast or grilled cheese or roasted veggies or baked brie or roasted meat or burgers.  You get the picture.

And, with only three basic ingredients and a bit of canning know-how, this is a pretty easy recipe to make.

Stout Beer Jelly

2 Cans Guinness Draught

1 Box Pectin

3 1/2 Cups Sugar

A word of warning - use the biggest pot you have. Trust me, on this. Otherwise you're going to end up with an expansive lava-esque foamy frothy mess all over the place.

Pour the beer and pectin into the largest pot you own. Stirring continuously, bring to a boil. Keep on stirring and boil for one minute. 

Then add the sugar. This is when all the voluminous foam-ulation occurs. Stir, stir, stir. Don't stop even when big, fat, spumous bubbles start belching molten syrup out of the pot. Keep stirring for two minutes.


If you didn't use an enormous pot, this is when you'll wish you had.

Remove the pot from the heat. The foam will settle a bit now.  

Prepare canner pot. Put enough water in canner to cover filled jars with at least one inch of water. Bring to a rolling boil.

Ladle the jelly into clean sterilized jelly jars. Fill to within a 1/4 inch of the lip of the jars. You may need to top off the jars as the foam settles. Wipe the rim. Center lid on jar. Apply band until fit is fingertip tight.

Process the jars for 10 minutes in a water bath. Remove the jars from the hot water bath and allow to sit undisturbed for at least 24 hours.

What's cool is that the jars look like little pints of Guinness. 

Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.

Now, store them in a cool, dark place and use them as needed or gift them. 

Cheers!

(Hot water bath canning basics)