Hopslam Passion Fruit Sorbet


That's right. Hopslam sorbet. I must say, this was a wonderful idea. Everyone loves this delicious Double IPA from Bell's for it's great hoppy aroma and taste. One of the main things I get from the nose is passion fruit. In fact, it smells almost exactly like it. I would know, I had some passion fruit puree and a bottle of Hopslam right next to each other. It's the same! I almost couldn't convince my family that there wasn't actually any passion fruit in the beer.

So I figured these two things together would make a great refreshing sorbet. Just some passion fruit puree, simple syrup, and Hopslam. Get the balance of acidity (from the passion fruit), sweetness (from the sugar), and bitterness (from the beer) just right and into the ice cream maker it goes. Delicious! Perfect for the hot weather we've been having lately. And if you have enough, you might even get a buzz from it ;) I think beer adds a nice little zest to sorbet that goes really well with icy cold fruit flavors. Oh and have I mentioned what an amazing fruit I think passion fruit is? It's so yummy! If I didn't drink beer, mixed passion fruit drinks would be my beverage of choice. That or bloody marys, but that's irrelevant. 


Maple Bacon Coffee Porter Ice Cream


The Funky Buddha's Maple Bacon Coffee Porter is currently the number one new beer in the country on beeradvocate.com. Look! How cool is that? Aren't you Floridians proud? In honor of all of their success, here's some ice cream made with their famous beer. So that makes this the number one new ice cream in the country, right? The delicious flavors of the porter work wonderfully for this. It's like an extra yummy coffee ice cream. And I couldn't resist adding some bacon that was cooked in brown sugar :)

Crispy Poached Egg on Creamed Spinach Paired with Dogfish Head Namaste


It may look a bit weird, but this is a really cool dish. I'm surprised I haven't really done a dish with eggs yet on here. I eat eggs constantly: fried, poached, scrambled, soft boiled, hard boiled, omelettes. I especially love anything with a runny yoke. So I was looking for inspiration for something different to put a poached egg on, and somehow came across some pictures of cripsy poached eggs. It sounded amazing: a crunchy exterior and a warm runny yoke inside. I knew immediately that I had to make it.

So then I had to decide what to serve it with. When I was growing up, one of my favorite dishes was something my mom would always make. It was a piece of toast with a fried egg on top and a creamy spinach puree on top of that. With some parmesan cheese. Don't know where it comes from but it is still one of my favorite dishes. So this is kind of a take on those flavors. The toast in the panko bread crumbs, the fried egg is now poached, and instead of spinach puree I have creamed spinach. How could this not taste good? And I was not disappointed. Seriously heavenly. Brian was pretty skeptical when I  first told him what I was making, but he was very pleasantly surprised. And don't even get me started on the pairing. That was almost the best part.

Namaste, a lovely witbier from Dogfish Head. It's made with lemongrass, orange peel, and coriander and is deliciously refreshing. It balanced the dish beautifully. You get the crunch from the poached egg, the salty egg yoke, the slightly bitter and creamy spinach, and some citrus and spice from the beer. So yummy!
                                                                            


So here is how it was made:

Ingredients:

  • panko bread crumbs
  • eggs
  • flour
  • oil
  • salt and pepper
  • vinegar


For the spinach:

  • 1 package frozen spinach, thawed
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1/4 cup chopped shallots
  • pinch of nutmeg
  • salt and pepper to taste
  • 1/2 cup half and half
  • 1/3 cup shredded parmesan cheese


For the spinach: Melt the butter in a small pot over medium heat. Add the garlic and shallots and cook until softened. Add the spinach and the rest of the ingredients. Adjust to taste.

For the crispy eggs:
The first step is poaching the egg. Bring a pot of water to a boil. Add a splash of vinegar to the water. Place the egg to be poached in a small bowl. Swirl the water in the pot around with a spoon and gently place the egg in the water. Let each egg cook for about 3 minutes or until the whites are hardened. Don't overcook because you will still be heating them when frying. Remove the poached egg with a slotted spoon and place into ice water to stop the cooking. Once all the eggs are poached, you can place them on paper towels to drain until you are ready for the next step.

For the frying of the egg you will need three containers. One with a beaten egg, one with flour, and one with the panko bread crumbs. Season the flour with salt and pepper. Gently take a poached egg and place it in the flour. Once coated, immerse it in the beaten egg, and then coat with the panko. Place a pan over high heat and add about 1/2 an inch of oil. Once hot, add the coated egg. Cook on both sides until golden brown. From here just place the eggs on the creamed spinach and serve with a delicious beer. Enjoy!


Salmon Burger Paired with a Pale Ale


So the other day I made a yummy little salmon burger and paired it with Victory Headwaters Pale Ale. I got the idea to make this when Brian and I went to a restaurant (which I will not name) and ordered a salmon burger that was pretty disappointing. I figured I had to be able to make something better. So I made some salmon patties, a lemony dill mayo, and toasted up some kaiser rolls. For the pairing, a pale ale was really nice. I normally would use something more subtle to pair with salmon but for the completed dish I thought a pale ale would work well. It was very refreshing and did not over power the burger. The beer cleansed your palate between each bite and kind of cut through the creamy sauce. I have to say, this was much more enjoyable than our experience at the restaurant, and I think this may be one of my new favorite pale ales.