Lemon Hefeweizen Avocado & Goat Cheese Dip
Lemon and aromatic herbs are a natural accompaniment to Hefeweizen
- 1 French baguette
- 2 avocados
- 8 oz. goat cheese
- 2 Meyer lemons, juice and zest
- 8 oz. Pyramid Hefeweizen
- 1 clove garlic
- ½ bunch Italian parsley
- ¼ cup olive oil blend
- 1 teaspoon coarse sea salt
- 1. Cut baguette into 12 equal pieces on a bias.
- 2. Combine chopped parsley, garlic, Pyramid Hefeweizen, and olive oil in a bowl and then pour on a flat plate.
- 3. Drench one side of bias-cut baguette in the mixture and broil for 1 minute.
- 4. Combine small diced avocado, Meyer lemon juice, and crumbled goat cheese in a bowl, mix well.
- 5. Top each toasted baguette slice with avocado and cheese mixture.
- 6. Return to the broiler and cook until sides of bread are toasted to a light golden brown.
- 7. Top with lemon zest and coarse sea salt.
Apricot Ale Salad with Marinated Apricots
Peppery arugula creates a delicious contrast with sweet apricots.
- 8 oz. arugula
- 4 oz. baby spinach
- 2 bunches basil
- 1 bunch chives
- 1 pint heirloom baby tomatoes
- 1 cup toasted almond slivers
- 2 shallots, sliced thin
- 8 apricots
- 1 pint Pyramid Apricot Ale
- 1 orange, juice & zest
- 1 lemon, juice only
- 2 tablespoons balsamic vinegar
- 1. Cut apricots into quarters and remove pit, then place in a medium sized bowl with Pyramid Apricot Ale.
- 2. Chop chives and basil, then combine half of the herbs with the Pyramid Apricot Ale, and reserve the other half.
- 3. Marinate for one hour. Remove apricots from liquid and pat dry, set aside.
- 4. Place the remaining marinade in sauté pan and cook until reduced by half. Add honey, balsamic vinegar, orange and lemon juice to reduction and cook on medium heat for 20 minutes.
- 5. Cool, then slowly whisk in olive oil.
- 6. In a large mixing bowl combine dressing, arugula, baby spinach, other half of chopped herbs, baby tomatoes, shallots, and marinated apricots. Plate each salad and top with toasted almonds and lemon zest.
Snow Cap Braised Bone-In Pork Roast
Roasted caramel malts are intensified with slow braised pork
- 4-5 pound bone-in pork roast
- 8 oz. red cooking wine
- 2 pints Pyramid Snow Cap
- ¼ pound butter
- 4 oz. diced tomato, canned
- 2 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 oz. minced garlic
- 4 strips bacon, high fat content
- 2 tablespoons vegetable oil
- 1 tablespoon fresh cracked black pepper
- ½ yellow onion, diced
- 1. In a skillet, combine oil and bacon and render fat by cooking on low heat for 20 minutes.
- 2. Transfer rendered oil into a heavy bottom pan and turn on high.
- 3. Sear pork shanks, adding pepper to each side.
- 4. Lower heat to medium, add garlic, onions & tomatoes and cook without turning over for 10 minutes then add butter.
- 5. Remove stems from herbs, chop, then add to pan along with Pyramid Snow Cap and cooking wine.
- 6. Flip browned side up. Cover with foil and cook for 2 hours on very low heat and check to make sure shanks are tender (falling off the bone).
- 7. Serve with braising liquid, baby potatoes and your favorite winter vegetables.
Outburst Chocolate Coffee Cake
Chocolate & espresso stand up to this bold, hop-filled brew
- ¾ cup white sugar
- ½ cup buttermilk
- 2 whole eggs
- 2 oz. espresso
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- ¼ teaspoon cinnamon
Outburst Swirl Ingredients
- ½ cup cocoa powder
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 tablespoons buttermilk
- ½ cup Pyramid Outburst
- 1. Preheat oven to 350°F and grease a 9" cake pan.
- 2. Combine Outburst swirl ingredients in a sauté pan and cook for 10 minutes on low heat. Set aside and allow to cool.
- 3. Combine topping ingredients in a bowl and mix, making sure ingredients are well incorporated; keep in refrigerator until ready to use.
- 4. For the batter, combine flour, baking powder and salt in a bowl and mix. In a separate bowl, cream butter and sugar together with espresso and buttermilk then add the eggs one at a time. Combine ¼ cup of the batter with Outburst swirl.
- 5. Pour the large batter in the cake pan then the smaller batter is poured and swirled into the mixture, creating a marbled effect.
- 6. Bake for 20 minutes then remove from oven and add topping and quickly return to the oven for another 20 minutes or until toothpick inserted in the middle comes out clean.