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Put Some Hops in Your Spring With These Recipes

Apr 04, 2013 12:49PM ● By Scott Blackwell

Lobster Benedict With “Beer-Naise”

Serves Four
1 bottle Samuel Adams Alpine Spring
1 cup champagne vinegar
1 shallot, chopped
4 sprigs tarragon
4 egg yolks
¼ oz. Tettnang Tettnanger hop flowers (can
substitute U.S. Tettnang hops)
4 sticks melted butter
4 English muffins
4 lobsters (1lb. each) cooked and meat removed
8 eggs
2 T white vinegar
1 T lemon juice
Salt to taste

In a stainless steel pot, reduce beer, champagne vinegar, shallot, and 3 sprigs tarragon to ¼ of original volume, add hops and chill. This could be done one day in advance.

Once cold, add reduction to egg yolks. Whisk yolks over double boiler until eggs become thick, add lemon juice. Slowly whisk in melted butter until all is incorporated. Strain through fine strainer. Pick last sprig of tarragon and chop. Add tarragon to sauce, cover and keep warm.

Bring 4 qtrs. water to simmer with white vinegar and salt. Slowly crack eggs into water and poach to desired doneness. Toast English muffins and warm lobster meat while eggs are cooking.

Put split muffin on plate topped with half a lobster tail and egg on each half. Cover with sauce and serve.

Hops-Infused Churros

Serves Eight
2 cups milk
½ cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
6 T butter
1 t salt
1 cup all-purpose flour
3 large eggs

Bring milk and hops to heat/scald (about 180°F). Steep for about 10-15 minutes, then strain.

Take 1 cup of hops infused milk, butter, and salt. Bring to boil in a small saucepan over medium heat. Add flour, stir until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, let cool about 3 minutes.

Add eggs one at a time, and stir until batter is smooth. Put mixture into a pastry bag fitted with a large open-star pastry tip.
Set fryer temperature (or vegetable oil in a deep frying pan) to 330°F, hold pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen scissors.

Fry 6-8 churros at a time, turning once, until golden brown. Transfer to paper towel to absorb extra grease. Roll in cinnamon sugar when still warm.

– Chef, artist and inventor David Burke's unique use of ingredients and his approach to cooking has helped raise the esteem of beer in culinary circles. Over the past four years, brewer Samuel Adams has teamed up with Burke to demonstrate how craft beer can easily accompany, or even be used as an ingredient to create a gourmet meal. Burke's restaurants include David Burke Townhouse, Fishtail, and David Burke at Bloomingdale's in New York, David Burke Prime (Foxwoods Casino, CT), Primehouse (Chicago, IL), and Fromagerie (Rumson, NJ). Chef Burke is also the acclaimed author of two cookbooks, Cooking with David Burke and David Burke's New American Classics.