After putting up the tree today, I felt like doing some work in the kitchen.
I like baked brie, and my wife bought me a pottery bowl thing so I decided to give it a whirl.
The bowl was a bit smaller in diameter than the round of brie so I had to do a bit of “shaping” to get it in. 🙂
For a mix, I used
- 1/2 Cup of brown sugar,
- 1 T of a mixture of David Gulack’s amazing green jalapeño sauce, some yellow mustard, and a couple drops of Dave’s Hurtin’ Jalapeño Sauce
- 1/2 Cup of dry roasted sunflower seeds
The sweet and salt and spicy make a great flavor combination!
Getting in the mood, I even made some muffins. Beer muffins. Hey, when you’re a homebrewer and make a brew that doesn’t taste as good as you’d like, you’ve got to do something with all that beer!
The recipe was up at site called Group Recipes. These were almost as simple as the brie. Just mix:
- 4 cups baking mix
- 12 ounce bottle of beer
- 4 tablespoons sugar
Mix it and pour into muffin tins. Bake at 400 for 15 minutes. Voilà!
Easy muffins. Great brie. Settling in for the evening. 🙂
This is my latest ale. A tribute to my enjoyment of hops.
This is a great beer. (It’s called Tongue Splitter from NortherBrewer.)
This is hoppy and fruity. Sort of citrus-y. In a really yummy.
And only 3% ABV. So you can enjoy more. 🙂
It’s been a couple weeks since I bottled my new beer, a porter stout with coffee that I call “Mo Joe Porter.”
The coffee is so pronounced in this brew that I’m not sure if I should describe it as an ale with coffee, or a coffee with ale.
I realize now where I goofed. I boiled the coffee before adding it to the second fermentation.
Adding anything to the wort is risky, especially if it’s not sanitized. Not wanting to spoil 5 gallons of good beer, I chose to play it safe. But when you boil crushed coffee beans, you get…coffee!
So in effect, I added a small pot of coffee to the second fermentation. And boy does it make its presence known when you taste it!
I like it. Probably because I’m choosing to think of it as a spiked ice coffee. 🙂
I think I’ll focus on good old fashioned ales with my next few brews. Well, a red ale and then a stout. But no added spices or coffee!
My latest brew, the bock, is bottled. I can’t wait to taste it…but I’ll have to. It’ll be another four more weeks. *sigh*
In the interest of full disclosure, I did enjoy an early taste. Not all the bock made it in the bottle…
According to Wikipedia:
Bocks have a long history of being brewed and consumed by Roman Catholic monks in Germany. During the Spring religious season of Lent, monks were required to fast. High-gravity Bock beers are higher in food energy and nutrients than lighter lagers, thus providing sustenance during this period. Similar high-gravity Lenten beers of various styles were brewed by Monks in other lands as well. It was rumored that Martin Luther drank this beer during the Diet of Worms.
I had some incredible name ideas on my blog post Help name my Bock. These included:
- John Lawlor
Bock and Roll :}
- Rob Hatch
Taking cue from your new book, to name your new “Bock”. I offer this: “Cask Without Fear”.
- Larry Hehn
In honor of the classic Bill Cosby routine, we could call it “Bock Bock Number One”
If you make it again you could call it “Re-Bock”
For the Star Trek fans we could call it “Misters Bock”
Bock of Ages
- Malia Taylor
“Bock Off: Straight from the Pit(man) of Hell”
Would Luther have laughed or been offended? You decide.
- Jenn Phillips
How about BockFlip? Think of the tie-ins!
- Janice Murray
How about Bock-Mor
- Scott Maentz
Bock of Ages
I Knead a Bock
Butt Head Bock
Bock Me Up
Baby Got Bock
- James Sack
For a self-deprecating look, how about ‘Maine de Bock el’?
- Rich Gouette
considering the Germanic geographical reference:
- Cara Armstrong
Right Bock atcha
bock,bock, bock bock Bock (as in the Cadbury Bunny Style)
in the style of a Dire Straits tune from the 80’s “Bock of Life” (walk of life)
Bock Bock Goose
I’ve laughed out loud a number of times looking over this. Thanks for the chuckles.
As you can see by the image above, I’ve chosen “Bock of Ages.” I hope St. Martin would approve. (I think he would. And I’d be interested in learning about this Diet of Worms… *grin*)