The Jealous Crumpet

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Tag Archives: Lily Plauché


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Celebrate National Beer Day with Craft Beer Ice Pops

Straight to Ale Ice Pops

 No longer do you have to choose to cool down with a beer or an ice pop, instead you can enjoy your beer in a refreshing, icy block on a stick.  straight2ale2

This recipe was created by the always-talented Lily Plauché for an article we did together for NoAla Magazine.  Some articles can be tiresome to work on, but whenever beer is involved it is always a pleasure and this one was no exception.  straighttoale

We both got to visit Straight to Ale, a great brewery in Huntsville, sample their delicious fares, and got the grand tour of the brewery.  As with every brewery I have ever visited the people were very accommodating and lovely.  Though I’m sure there out there, I have yet to meet a mean brewer.  straighttoale14

Despite using a pretty hoppy IPA, Monkeynaut, this recipe is light and refreshing, with a little kick of beer taste at the end.  Enjoy the recipe below and Happy National Beer Day!IPA Ice Pop

IPA Ice Pops

Lily Plauché

Beer: Monkeynaut

 Serves: 9

 1 cup sugar

½ cup water

1 cup finely chopped fresh strawberries

1 cup finely chopped fresh pineapple

3 tablespoons fresh orange juice

1 cup Straight to Ale Monkeynaut IPA beer

9 wooden craft sticks

1. In a medium pot, combine sugar, water, strawberries, and pineapple. Bring to a boil. Reduce heat and simmer 5 minutes. Let cool.

2. Place fruit mixture and beer in a food processor or blender. Process until smooth. Pour into ice pop molds, insert wooden craft stick into each, and freeze 8 hours or until firm.

These are a soft-frozen treat due to the high alcohol content. Dip the molds briefly into hot water to assist in removing from the pops the molds. You can also freeze them in small paper cups if you don’t have ice pop molds.straighttoale2

 


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Cooking with Craft Beer: Porter Braised Brisket Sandwich

Mmmmmm! Brisket is way better than Campbell's soup to stay warm.

Mmmmmm! Brisket is way better than Campbell’s soup to stay warm.

So this week every state in the US hit freezing level temperatures. Even Hawaii! Brrrrrr!

In southern states we are ill-equipped to deal with frigid weather, so people are pretty miserable.  Not Buffalo, New York, 7 feet of snow miserable, but still cold enough to complain loudly about it to whomever will listen.  To help us all get through what promises to be a chilly winter here is a recipe for a delicious and more importantly warm sandwich: the Porter Braised Brisket Sandwich.  It is made with craft beer, so you can sip on the leftovers and get toasty.

Singin' River Brewing Company

Singin’ River Brewing Company

This recipe was created by the super-talented Lily Plauché.  The recipe was originally posted in a craft beer article in NoAla magazine.

Singin' River Brewing Company

Singin’ River Brewing Company

The recipe features beer from Florence, Alabama brewery: Singin River Brewing.  The brewery was super fun, with excellent beer and super stylish decor.  It is an hour and a half drive for me, but well worth the trip.feature3

Porter Braised Brisket Sandwiches

Recipe by Lily Plauché

Serves: 8

The main purpose of the beer in this recipe is to tenderize the meat while providing another layer of flavor. Use the meat for these sandwiches, in quesadillas, or serve as a stew over potatoes or rice.

4 pounds beef brisket, trimmed, cut into 3-inch pieces

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

2 large carrots, peeled and chopped

2 celery ribs, chopped

1 medium onion, chopped

2 garlic cloves, smashed

1 cup Singin’ River Porter

1 tablespoon tomato paste

2 cups beef broth

8 sandwich buns

Slaw

1. Preheat oven to 300°F. Sprinkle brisket with salt and pepper. Heat oil in a large ovenproof Dutch oven over medium-high heat; add half of brisket, browning on all sides. Remove brisket and set aside. Brown remaining half of brisket in Dutch oven; remove and set aside.

2. Add carrots, celery, onion, and garlic to the pot; cook, stirring occasionally, 5 minutes or until lightly browned. Add beer, stirring to remove any browned bits from the bottom of the pot. Stir in tomato paste and broth. Return brisket to the pot, nestling it nicely into the liquid. Cover and bake until brisket is very tender and can easily be shredded with a fork, about 3 hours.

3. Shred brisket with 2 forks; serve the meat on buns topped with slaw.

Stay Warm!

Stay Warm with Beer!

Stay Warm with Beer!