Baking and Beer Recipes

Posted on Thursday, December 7, 2017 by Christina Perozzi - Education

Hot off the presses!  Here are the recipes from last night’s ‘Baking with Goose Island Beer’ class. Now, even if you didn’t attend, you have the chance to make these treats at home. Try the delectable Rosemary Focaccia with Goose IPA, or a mouth-watering Raspberry and Brown Butter Tart with Lolita. Or if you are willing to give a little up instead of drinking it, try baking our Triple Chocolate Cheesecake Bars with Bourbon County Stout. Forget about it.

Our next class, ‘Fire, Cheese & Beer’ with our very own Certified Cheese Professional, Cara Condon, will be on January 10th, 2018. Tickets are going like hotcakes so grab them while you can here.

RECIPES

 Triple Chocolate Cheesecake Bars with Bourbon County Stout

 Crust:

4 whole graham crackers (two squares each)

1 cup pretzel sticks

3 tablespoons cocoa powder

3 tablespoons brown sugar

5 tablespoons unsalted butter, melted

 Stout Ganache:

3 ounces (1/2 c) semisweet chocolate chips

1 tablespoon butter

¼ c Bourbon County Stout

  1. Preheat the oven to 350° F. Line a 9” x 13” pan with parchment.
  2. For the crust, combine graham crackers, pretzels, cocoa, and brown sugar in a food processor, and process until ground to fine crumbs. Pour the melted butter in while the food processor is running, and process until evenly incorporated.
  3. Pour the crumb mixture into the prepared pan and pat down firmly in an even layer to cover the bottom.
  4. For the filling, place the chocolate chips and espresso powder in a small bowl. Heat the stout in a small saucepan until just beginning to boil, and immediately pour it over the chocolate. Allow to sit for 2 or 3 minutes, and then whisk until the chocolate is smooth. Cool slightly.
  5. Mix the cream cheese and granulated sugar with an electric mixture until smooth. Beat in the eggs one at a time. Mix in the chocolate mixture, followed by the flour and cocoa. Pour the batter over the crumb crust, and spread evenly.
  6. Bake for 35 to 40 minutes, until the top is puffy and beginning to have tiny cracks near the edges. Remove from the oven and allow to cool for 20 minutes or more.
  7. For the ganache, place the chocolate chips and butter in a small mixing bowl. Bring the stout to a boil in a small saucepan, and immediately pour over the chocolate. Allow to sit for a few minutes, and then whisk until smooth. Let the ganache cool for 10 minutes or more, and then transfer to a disposal pastry bag. Snip the tip of the bag off, and drizzle the ganache over the top of the cheesecake. Place in the refrigerator for 20 minutes to set the ganache.
  8. Cut the cheesecake into squares to serve. 

Rosemary Focaccia with Goose IPA

1 tablespoon active dry yeast

1 1/4 cups Goose Island IPA, room temperature

4 tablespoons extra virgin olive oil, divided

1 1/3 cups bread flour

1 1/3 cups all-purpose flour

1 teaspoon fine sea salt

1 tablespoon fresh rosemary, rough chopped

1 to 2 teaspoons flaked sea salt, such as Maldon

  1. Sprinkle the yeast on top of beer in the bowl of a stand mixer and stir gently until dissolved. Allow to proof until slightly foamy.
  2. Add 2 tablespoons of the olive oil, flours, salt, and rosemary. Mix on medium-low speed with a dough hook until the dough is smooth and elastic, 5 to 6 minutes. The dough will be very sticky, almost like a thick batter.
  3. Cover the bowl with plastic wrap, not touching the dough. Let the dough rise at room temperature until doubled, 60 to 75 minutes.
  4. Preheat the oven to 400° F. Use the remaining 2 tablespoons olive oil to generously oil a 9” x 13” pan.
  5. Turn the dough out into the pan, and use your oiled hands to spread it evenly to the edges. Leave uncovered to proof in a warm place for about 30 minutes, until slightly puffy.
  6. Oil your fingertips and use them to press deep dimples into the dough, all over. Sprinkle the top of the bread with the flaked sea salt.
  7. Bake for 25 minutes, until golden brown. Allow to cool in the pan.

 Raspberry Brown Butter Tart with Lolita

 Crust:

7 tablespoons unsalted butter, melted

1/3 cup granulated sugar

1/4 teaspoon vanilla extract

1 cup plus 1 tablespoon all-purpose flour

Pinch of salt

Filling:

1/2 cup granulated sugar

Pinch of salt

2 large eggs

¼ cup Lolita

1/3 cup all purpose flour

1/2 cup (1 stick) unsalted butter

6-ounce container fresh raspberries

  1. Preheat oven to 375° F.
  2. For the crust: Using a rubber spatula or fork, mix melted butter, sugar, and vanilla in a medium bowl. Add flour and salt, and stir until incorporated.
  3. Crumble the dough mixture into 9-inch tart pan with removable bottom. Using your fingertips, press the dough evenly onto the bottom of the pan and about ½ inch up the sides.
  4. For the filling: Whisk sugar, salt, eggs, and Lolita in a medium bowl to blend. Add flour and whisk until smooth.
  5. Cook 1 stick of butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into the sugar-egg mixture, whisking constantly as you pour; whisk until well blended.
  6. Arrange the raspberries pointed side up in the bottom of the crust. Carefully pour the browned-butter mixture evenly around the berries. Place the tart pan on a baking sheet. Bake the tart until filling is puffed and golden, about 40 minutes.
  7. Cool tart for 5 to 10 minutes before removing the sides of the pan. Cut into 8-10 wedges to serve. 

Triple Chocolate Cheesecake Bars with Bourbon County Stout

Crust:

4 whole graham crackers (two squares each)

1 cup pretzel sticks

3 tablespoons cocoa powder

3 tablespoons brown sugar

5 tablespoons unsalted butter, melted 

Stout Ganache:

3 ounces (1/2 c) semisweet chocolate chips

1 tablespoon butter

¼ c Bourbon County Stout 

  1. Preheat the oven to 350° F. Line a 9” x 13” pan with parchment.
  2. For the crust, combine graham crackers, pretzels, cocoa, and brown sugar in a food processor, and process until ground to fine crumbs. Pour the melted butter in while the food processor is running, and process until evenly incorporated.
  3. Pour the crumb mixture into the prepared pan and pat down firmly in an even layer to cover the bottom.
  4. For the filling, place the chocolate chips and espresso powder in a small bowl. Heat the stout in a small saucepan until just beginning to boil, and immediately pour it over the chocolate. Allow to sit for 2 or 3 minutes, and then whisk until the chocolate is smooth. Cool slightly.
  5. Mix the cream cheese and granulated sugar with an electric mixture until smooth. Beat in the eggs one at a time. Mix in the chocolate mixture, followed by the flour and cocoa. Pour the batter over the crumb crust, and spread evenly.
  6. Bake for 35 to 40 minutes, until the top is puffy and beginning to have tiny cracks near the edges. Remove from the oven and allow to cool for 20 minutes or more.
  7. For the ganache, place the chocolate chips and butter in a small mixing bowl. Bring the stout to a boil in a small saucepan, and immediately pour over the chocolate. Allow to sit for a few minutes, and then whisk until smooth. Let the ganache cool for 10 minutes or more, and then transfer to a disposal pastry bag. Snip the tip of the bag off, and drizzle the ganache over the top of the cheesecake. Place in the refrigerator for 20 minutes to set the ganache.
  8. Cut the cheesecake into squares to serve. 

Rosemary Focaccia with Goose IPA

1 tablespoon active dry yeast

1 1/4 cups Goose Island IPA, room temperature

4 tablespoons extra virgin olive oil, divided

1 1/3 cups bread flour

1 1/3 cups all-purpose flour

1 teaspoon fine sea salt

1 tablespoon fresh rosemary, rough chopped

1 to 2 teaspoons flaked sea salt, such as Maldon 

  1. Sprinkle the yeast on top of beer in the bowl of a stand mixer and stir gently until dissolved. Allow to proof until slightly foamy.
  2. Add 2 tablespoons of the olive oil, flours, salt, and rosemary. Mix on medium-low speed with a dough hook until the dough is smooth and elastic, 5 to 6 minutes. The dough will be very sticky, almost like a thick batter.
  3. Cover the bowl with plastic wrap, not touching the dough. Let the dough rise at room temperature until doubled, 60 to 75 minutes.
  4. Preheat the oven to 400° F. Use the remaining 2 tablespoons olive oil to generously oil a 9” x 13” pan.
  5. Turn the dough out into the pan, and use your oiled hands to spread it evenly to the edges. Leave uncovered to proof in a warm place for about 30 minutes, until slightly puffy.
  6. Oil your fingertips and use them to press deep dimples into the dough, all over. Sprinkle the top of the bread with the flaked sea salt.
  7. Bake for 25 minutes, until golden brown. Allow to cool in the pan. 

Raspberry Brown Butter Tart with Lolita 

Crust:

7 tablespoons unsalted butter, melted

1/3 cup granulated sugar

1/4 teaspoon vanilla extract

1 cup plus 1 tablespoon all-purpose flour

Pinch of salt 

Filling:

1/2 cup granulated sugar

Pinch of salt

2 large eggs

¼ cup Lolita

1/3 cup all purpose flour

1/2 cup (1 stick) unsalted butter

6-ounce container fresh raspberries 

  1. Preheat oven to 375° F.
  2. For the crust: Using a rubber spatula or fork, mix melted butter, sugar, and vanilla in a medium bowl. Add flour and salt, and stir until incorporated.
  3. Crumble the dough mixture into 9-inch tart pan with removable bottom. Using your fingertips, press the dough evenly onto the bottom of the pan and about ½ inch up the sides.
  4. For the filling: Whisk sugar, salt, eggs, and Lolita in a medium bowl to blend. Add flour and whisk until smooth.
  5. Cook 1 stick of butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into the sugar-egg mixture, whisking constantly as you pour; whisk until well blended.
  6. Arrange the raspberries pointed side up in the bottom of the crust. Carefully pour the browned-butter mixture evenly around the berries. Place the tart pan on a baking sheet. Bake the tart until filling is puffed and golden, about 40 minutes.
  7. Cool tart for 5 to 10 minutes before removing the sides of the pan. Cut into 8-10 wedges to serve.