The Shrimp Scampi That Changed My Mind

I've had a mental block against eating seafood since I was five years old.  It stems from eating Long John Silvers and my thought that I could actually see the fish's gills.  Apparently my young self was very, very good at setting up barriers to certain foods...because I didn't even try shrimp until recently.

Once I tried it, I realized shrimp weren't too bad.  I wasn't eager to eat a ton of it, but I might have a few pieces every once in awhile.  But, oh, I would never, ever cook seafood in my home because of the odor. I just hate that smell.  And I'm a super sniffer, sensitive to even the tiniest hint of seafood in the air.

But then...I broke down.  I bought a bag of frozen shrimp from Trader Joe's.  They're awfully good at getting me to try new things.  Plus I think I'd already lost all my willpower during that shopping trip, which seems to happen frequently at Trader Joe's.  In a good way, of course.

That bag of frozen shrimp languished in the depths of my apartment freezer for months, slowly creeping towards the back of the freezer where it would live out the rest of its days undisturbed.

Until I came across this recipe for shrimp scampi in a cookbook I'd become quite enamored with.  I'd tried several other recipes from this book, many of which brought new ingredients or new flavors into my life.  Most were resounding successes -- Soba Noodle Salad with Roasted Mushroom and Tofu Croutons, Roasted Parsnip and Leek Soup with Pumpernickel Croutons, Cumin Roasted Cauliflower with Yogurt and Lime, Baked Potatoes with Corned Beef and Dill...  It pulled me out of my winter doldrums and inspired a desire to Try New Things like never before.  Meaning I was going to make shrimp scampi with my lonely bag of frozen shrimp.

Oh, my...  So delicious.  So little time and effort.  So much sauce to savor!

Now that lonely bag of shrimp has a purpose.  And I have cooked seafood (admittedly not intensely fishy seafood) in my home. Two points to me!

Shrimp Scampi

from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make by Melissa Clark

Ingredients:

3 tbsp. unsalted butter

2 garlic cloves, minced

1/4 cup Pernod, absinthe, or an herbal (not floral!) gin (like Tanqueray original)*

1/4 cup dry white wine

1/2 - 3/4 tsp. salt (to your taste level)

Hearty pinch of red pepper flakes

1/2 lb. shelled and deveined shrimp (if using frozen, thaw to room temperature)**

2 tbsp. fresh fennel fronds (the delicate leafy green portion), minced

Juice of 1 lemon, freshly squeezed

*Pernod, absinthe, and herbal gins have an anise flavor similar to that of fennel.  Since the fennel fronds have a very minor anise taste, using these liquors will bring just a hint of that anise-fennel flavor to the party without overwhelming our tastes or textures. I'll personally vouch for that, since I'm not the biggest fan of in-your-face anise, like black licorice candy.

If you don't have these liquors or really dislike even the tiniest hint of anise, don't fear! Just swap in white wine, so you add 1/2 cup white wine in total.

**I keep a bag of frozen uncooked (but already shelled and deveined) wild shrimp in my freezer.  I just pull out a handful, seal them in a plastic bag, and let them hang out in a bowl of warm tap water, which I change frequently, until the shrimp are defrosted.  Trader Joe's has some delicious and very economical frozen shrimp, or, if you're not a seafood person (which I am very close to being), you could swap in some partially or fully cooked meat, like chicken.

Preparation:

Since shrimp cooks ever so quickly and overcooked shrimp is, well, not all that edible, prep all your ingredients before starting to cook.  Once you start cooking, this goes so fast!  Now is also a good time to get whatever else you might be serving with the shrimp scampi cooking (toast, rice, pasta, etc.).

Melt the butter in a large skillet over medium heat.  Add the garlic and saute until fragrant, but not yet browned, about 1 minute.  Add the liquor, wine, salt, and red pepper flakes and bring to a simmer. Simmer until the liquid is reduced by half, about 2 minutes.

Add the shrimp and stir frequently, until the shrimp are cooked through and pale pink, about 2-4 minutes, depending on the size of the shrimp.  This really does move quickly, so keep focused on your shrimp!

Stir in the minced fennel fronds and lemon juice. Cook for 30 seconds - 1 minute and immediately transfer your shrimp out of the pan to prevent additional cooking.  If you're using pasta or rice, now is the perfect time to toss the shrimp scampi with it.

Or you can do what I did and eat it straight out of a bowl, using toast to mop up every last ounce of the glorious garlic and butter sauce.  No shame, I promise!

Notes:

This recipe is so quick and easy to prepare, it's an easy weeknight meal.  Especially if you aren't thawing the shrimp, though that doesn't take too long either (less than 20 minutes).

It is so easy to overcook shrimp, making them tough and chewy and entirely unappetizing.  Removing the shrimp from the pan immediately after adding the fennel fronds and lemon juice will remove the direct heat source (the stove and the hot pan) and limit any additional cooking to the heat contained within the shrimp (the carry over heat/cooking).  

This recipe provides a generous amount of scampi sauce, which would be divine tossed with spaghetti or angel hair pasta.  But it's also incredible when sopped up with toast.  You decide...or try both!

Since this recipe only uses the fennel fronds, it is perfect for those times when you use the fennel bulb and have no idea what to do with the fronds.  My favorite ways to enjoy fennel?  Thinly shaved with citrus segments or slowly roasted and braised until it slumps into a barely anise flavored submission. 

I am absolutely in love with this cookbook.  It's full of flavor combinations I've never tried, many rather healthy (but still delicious) recipes, and a full spectrum of savory and sweet.  Plus each recipe has a notes section where Melissa Clark offers ideas for substitutions or alternative cooking methods or what to serve it with.  And I just love her writing style.  

Pies and Pints | Sausage, Fontina, and Egg Pizza

Last summer and fall, my dear roommate and I made a tradition.  We went to a marvelous weekly event called Burgers and Beers at our local liquor store, The Party Source, where we'd enjoy a gourmet burger (new toppings each week!) with stunning array of beer samples (a new theme with new beers each week!).  It was very much a tradition because we only missed a handful of these weekly gatherings over the course of 3 months.  We eagerly anticipated every Thursday, even the perilous part of the short drive from work to The Party Source, when you're fighting to merge across two lanes of traffic to the exit while those two lanes are, perversely, trying to merge onto the highway, directly into you.  And all this happens on a very short bridge.  It makes you wonder how traffic planners could be so dense at times...but that's another thing entirely.  The important thing is we made and loved this tradition of Burgers and Beers.

Since Burgers and Beers doesn't happen during the winter, we decided to create another weekly tradition -- Pies and Pints!  Inspired by another event at The Party Source, Pies and Pints was a chance to try gourmet riffs on pizza pies paired with different beers (hence the pints part, though I'm not sure if the samples were a full pint...).  We've never been to a Pies and Pints at The Party Source, so we have the freedom to make it entirely our own.  Each week, we're going to make a different type of pizza and enjoy it with a different beer.

It's quickly become our new favorite tradition. Especially since it immediately follows our boxing class where we get to pound out the week's frustrations.

Cheers to our inaugural session of Pies and Pints!

This week's Pies and Pints selections....

• Pizza:  Sausage, Fontina, and Egg, inspired by a dish from a local restaurant, A Tavola
• Pizza Crust:  Rushed dough recipe from The Smitten Kitchen Cookbook
• Beer:  Mt. Caramel Brewery's Amber Ale - A Cincinnati local!

Rushed Pizza Dough

from The Smitten Kitchen Cookbook
Makes one 12oz. dough (approximately 1 medium/large pizza)
Requires 10-15 minutes prep + 30 minutes to rise

Dough Ingredients:

1/2 cup warm water (about 110 - 116 degrees Farenheit)
1 1/4 tsp. active dry yeast*
1 1/2 cups all-purpose or bread flour, plus more for the counter
1 tsp. table salt
Olive oil

Dough Preparation:

Turn your oven on to warm (about 200 - 225 degrees Farenheit) for 5 minutes; then turn it off.

If mixing the dough by hand...
Pour 1/2 cup warm water into a large mixing bowl, sprinkle the yeast over the water, and let it stand for 5 minutes.  Add the flour, then salt, and mix with a wooden spoon until a rough, craggy mass forms. Turn dough and any loose bits out onto a lightly floured counter, and knead for 5 minutes or until a smooth, elastic dough forms.

If mixing the dough with a mixer...
Pour 1/2 cup warm water into the bowl of your electric mixer, sprinkle the yeast over the water, and let it stand for 5 minutes.  Add the flour, then salt, and mix with your dough hook at a moderate speed until the mixture starts to form a craggy mass.  Reduce thes peed to low and mix for 5 minutes, letting the hook knead the mass into a smooth elastic dough.

For either method...
Coat inside of a heat-safe mixing bowl with olive oil, place the dough back into the bowl, and lightly coat the dough with olive oil (adding a drizzle more if you need).  Cover the bowl with plastic wrap and place in the previously warmed (but now off!) oven for 30 minutes or until doubled in size.  Remove dough from the oven, turn it out onto a floured counter to roll it out for your pizza!

Before rising...

After rising...

Sausage, Fontina, and Egg Pizza

inspired by A Tavola restaurant in Cincinnati, Ohio

Ingredients:

Prepared pizza dough

Garlic, chopped

Extra-virgin olive oil

Italian sausage, casings removed and cooked

Fontina cheese, sliced thinly or shredded

Fresh sage leaves, washed and roughly chopped or torn

Eggs

Pizza Preparation:

Put your pizza stone (or a baking sheet with its bottom facing up) in the middle of your oven.  Then turn your oven on to 400-500 degrees Farenheit (or whatever the instructions for your particular pizza stone say).  This is absolutely critical -- pizza stone FIRST, oven turned on SECOND.  If you reverse the order, you can break your pizza stone.  So if you forget, forgo the pizza stone and use an upturned baking sheet.  Just preheat it in the oven too, so your crust gets extra crispy.

Saute the chopped garlic in a few tablespoons of extra-virgin olive oil over low/medium-low heat, until the garlic just barely turns golden-brown.  Remove from heat to stop cooking...or else you'll have some very burnt garlic!

Cook your sausage and convert it into pieces.  We poached the sausage in water (casings on) over medium-high heat until it was fully cooked.  We then removed the casings and cut thick slices of the sausage.

Work your pizza dough out into your preferred pizza shape - we just kinda went with oblong here.  Set up a pizza peel or another upside-down baking sheet as your assembly platform.  Dust it liberally with cornmeal.  Don't hold back, you need this for the dough to slide off the assembly platform and on to the pizza stone.  Brush the dough with your garlic + olive oil mixture, all the way to the edges to get a lovely golden-brown crust.  Top with cheese, sausage, and sage.

We also cracked an egg onto the center of the pizza before we began cooking...but....we're going to advise you to wait until your pizza is almost done before adding your egg.  Add your egg when you have 2-3 minutes remaining.

Dust your pizza stone liberally with cornmeal.  Don't be stingy, or else your pizza will be stuck on the stone!  (We don't recommend putting the cornmeal on the stone until this point, or else it burns quite a bit)  Transfer your pizza from the assembly platform to the pizza stone.  We use a spatula to help us guide the pizza as it slides (sometimes with a little shake of encouragment) off the assembly platform and onto the pizza stone.  Try to position the pizza on the stone during this transfer - it's not terribly easy to maneuver once it is on the stone, especially if your dough is thin, if you didn't use enough cornmeal, or if you have a lot of toppings.

Set your timer for 10 minutes.  When you check on your pizza, you can tailor its level of doneness to your preferences.  I like my crust deeply golden-brown and my cheese bubbling, so my pizza took about 14-15 minutes.  If you think your pizza is close to being done, add your whole egg in the center of the pizza, so it doesn't ooze off the crust.

Our thoughts on this week's selections...

• The pizza:
• A great combination of toppings.  Melty and mildly flavored cheese, spicy Italian sausage, the earthy flavor of sage and garlic, plus a delicious fried egg.  
• Sadly, our eggs were too far done to be the runny mess we were hoping for. Just imagine that velvety egg yolk oozing over the sausage and cheese....Mmmm!  Next time, we'll add the eggs a minute or two before the pizza is removed from the oven.
• The crust:
• Very quick and easy to make, thanks to warming the "room" where the dough rises.
• Good crunch on the exterior + good chew on the interior.  A winning combination in my book!
• The beer:
• Mt. Caramel's Amber Ale is my all-time favorite from this brewery.  It's a rich amber color with medium body and a great balance between roasted malt and hop flavors.  Perfect for pairing with foods, since it doesn't have any overly assertive flavors of its own but still tastes great.

Any suggestions for pizza combinations?  We're excited to try new ones!

Strawberry Rhubarb Banana Bourbon Bread

I'm officially done with winter.  The weatherman promises freezing rain and a few inches of snow tomorrow, which means all the Cincinnati drivers will flip out the instant they see or even hear about a snowflake.  It's bizarre and it happens.  They also turn into morons over rain, but that's a story for another day...

The story for today is this quickbread.  It's a banana bread, so it's super moist and flavorful, especially if you use bananas completely beyond ripe.  It's flavored with the spicy warmth of bourbon (or dark rum, if that's your thing) to fight the winter chill.  And it has jammy pockets of bright, summery strawberries and tart rhubarb to sing of summer to your sleepy tastebuds.

In other words, this quickbread is exactly what you need when you are at the end of your ability to deal with winter.  Or anytime you want something delicious and impossible to resist for your midday snack or your second breakfast.  I've made this bread too many times to count in the past two years, shortly after my addiction to reading blogs took off.  The source of this recipe, Sassy Radish, is a stellar blog with lovely writing and equally lovely recipes.  But this quickbread is by far my favorite recipe of hers.

If you, like me, were wondering what exactly is a quickbread, Wikipedia has our answer (of course) (yes, I'm getting a graduate degree and still turn to Wikipedia for quick answers.  It's usually spot on.).  A quickbread is any type of bread leavened with agents other than yeast.  This includes a wide array of our favorite baked goods, such as cakes, cookies, brownies, banana bread, biscuits, cornbread, muffins, pancakes, scones, and that darling of March, soda bread.

Oh soda bread! Get ready, I'm coming for you...

Strawberry Rhubarb Banana Bourbon Bread
Barely adapted from Sassy Radish (get the original recipe here)
Makes 1 loaf

Ingredients:
1 cup (about 5 oz.) rhubarb*
1 cup (about 5 oz.) strawberries**
1 1/2 cups granulated sugar, divided into 1/2 cup and 1 cup portions
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. freshly grated nutmeg (Please, please, please just get whole nutmeg and grate it. It'll blow your mind)
3/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
3 very overripe bananas, mashed (about 1 1/2 cups)***
1/4 cup plain Greek yogurt or sour cream
1 tsp. vanilla extract
2 tbsp. bourbon or dark rum

*For the rhubarb, I typically use the frozen sliced rhubarb found in the grocery store.  Just thaw it to room temperature and chop smaller, if necessary.
**For the strawberries, I often use the frozen whole or sliced strawberries found in the grocery store.  Just thaw it to room temperature and chop (or, ahem, smash slightly with the masher to get smaller pieces of strawberries).
***For the bananas, I use frozen peeled bananas that I stockpile in the freezer.  When the banana is way too ripe for me to eat, I peel it and store it with other bananas in an airtight bag in the freezer.  A quick tip on that:  stack the bananas whole in a bag (quart size works best for me) so you can break an entire banana off when needed.  Again, just thaw to room temperature if using frozen bananas.

A handy note:
Feel free to use frozen rhubarb, frozen strawberries, frozen (but still very ripe) bananas here.  They work very well, especially in the dead of winter when produce is scarce and flavorless.  Speed up thawing by microwaving (usually 70% power for 45 second bursts) until just barely frozen.  Create smaller pieces of the fruits using a potato masher.  Just keep your mashing of the rhubarb and strawberries to a bare minimum - you want chunks of these in the bread.

Preparation:

If using frozen fruit, thaw to room temperature (feel free to use the microwave to speed things up, but keep your fruit slightly frozen/chilled).

Position a rack in the middle of the oven and preheat to 350 degrees Farenheit.  Generously butter a 9x5 loaf pan and line it with parchment paper.  I recommend forming a sling out of the parchement paper to help with removal later on.  To do this, cut a piece of paper to fit the pan...but leave extra paper on both sides, so the edges of the parchment paper extend higher than the sides of the pan.

In a medium bowl, stir together the rhubarb and strawberries with a 1/2 cup of sugar.  Set aside while you prepare the rest of the quickbread.

In a large bowl, whisk together the dry goods (flour, baking powder, baking soda, nutmeg, and salt) until well-combined and fluffy.

Use an electric or stand mixer to beat the butter and the remaining 1 cup of granulated sugar until light and creamy.  Add the eggs one at a time, beating well after each addition.  Scrape the sides of the bowl down, then add the bananas, sour cream, vanilla, and bourbon (or dark rum) and mix well.

Add the dry goods mixture to the wet goods in two parts, stirring until just barely combined after each addition.  Less mixing here = less gluten formed = more tender crumb. Gently fold the sugar-rhubarb-strawberry mixture in until evenly distributed.  Folding (instead of using the electric mixer) will help keep gluten formation to a minimum, maintaining the tender crumb you've been working towards.

Transfer the batter to your prepared loaf pan, smoothing the top with a spoon or spatula.  Bake for 70 minutes, or until the top is a deep golden brown and a toothpick inserted into the center comes out clean (no crumbs or wet batter).  If you tap the top of the bread, it will offer a bit of resistance...meaning it won't collapse under your touch.

Allow the bread to cool for 15 minutes in the pan, but remove it to a cooling rack immediately after that.  Running a knife around the edges of the loaf will help loosen it, and now is the time to deploy the parchment paper sling were you wise enough to use it.  

Store the bread loosely wrapped in a kitchen towel or wax paper to preserve your deep golden crust.  Wrapping it tightly in plastic wrap or safely storing inside an airtight container will create a gummy and thoroughly unappealing crust.  Eat within 3-5 days, though you shouldn't have any problem with that.

Notes:

--I just can't get enough of this bread in winter.  I'm not entirely sure why I make it in winter, but I suspect it has to do with the comfort factor and the remind-me-of-summer factor.  Plus it keeps my oven on for an hour, and there are times when that helps heat my apartment.  

--Anything cooked in a loaf pan seems to require a sixth sense in knowing whether it is done or not.  In my opinion, the variability in doneness is related to:  1) quality of your loaf pan and 2) the heat of your oven.  I use a heavy non-stick loaf pan made by Baker's Secret, which I found at Target.  When I switched over from the thin, flimy, aluminum loaf pan I had been using, I saw an immediate improvement in my breads.   Likewise, knowing whether your oven runs hotter or cooler than the set temperature will help you know when to check on your bread.  And check often!

--For an irresistible extra crunch, sprinkle granulated sugar or turbinado (raw) sugar on top of the loaf immediately before baking. 

Strawberry Coconut Spelt Muffins

I could tell you yet again about how easily I tire of the same old breakfasts.  The rotation of yogurt with assorted toppings, oatmeal with assorted toppings, and smoothies punctuated by the occasional meal of eggs and toast.

I could tell you of my overwhelming love of anything bread.  I used to work in a bread bakery during high school and I ate more than my fair share of our products.  I'm still a sucker for a muffin or quick bread, stealing pieces all day long to snack.

I could tell you I've been a coconut fiend the past year, consuming at least my body weight in shredded coconut, coconut water, coconut oil, and - my newest find - coconut butter.  Just skip the Malibu, please.  It doesn't count as coconut.

I could tell you I've been trying to continue eating somewhat healthy.  Let's not go overboard, I'm still eating some very unhealthy things.  But if I can make my breakfast a wee bit healthier while still keeping it delicious, why not do it?  Plus I'll feel so darn virtuous for eating a homemade and healthy muffin instead of a sugary monster muffin from the store.  And that's a lovely way to start my day.

But what I really want to tell you is that these muffins are awesome.  They're a cinch to make, they taste wonderful, and they are genuinely good for you.  Spelt flour, the health star in these muffins, is increasingly easy to find in well-stocked grocery stores and health food stores.  Once you try spelt muffins, I promise you'll be hooked on this ancient grain.

Strawberry Coconut Spelt Muffins

from Inspired Edibles (get the original recipe here)

Makes 12 muffins...which freeze rather well

Ingredients:

1 1/4 cups spelt flour

1 cup extra thick rolled oats (not quick cooking)

1 tsp. baking soda

1 tsp. baking powder

1/3 cup turbinado sugar

1 egg, lightly whisked

3 tbsp. extra virgin olive oil

1 tsp. vanilla extract

1 cup chopped strawberries (if using frozen, thaw)

1/4 cup orange juice

1/4 cup coconut milk (if it is from a carton, use unsweetened)

1/4 cup  + 2 tbsp. shredded coconut (unsweetened or sweetened, depending on your preferences)

Preparation:

Heat oven to 400 degrees Farenheit.

In a large bowl, combine the spelt flour, oats, baking soda, baking powder, sugar, and 2 tbsp. of shredded coconut, stirring well.

In a separate bowl, whisk together the egg, olive oil, vanilla, orange juice, and coconut milk.  Add the chopped strawberries, mixing gently to combine.

Add the wet ingredients to the dry ingredients, stirring just until combined.  Equally divide the batter among 12 paper-lined (or well-greased) muffin cups.  Sprinkle the remaining shredded coconut on top and cook for  15 minutes, until the muffins are lightly browned and spring back when touched.  Allow to cool for a few minutes in the muffin pan, then transfer to a rack until completely cool.  Alternately, if you don't have a cooling rack, you can balance the muffins on the top of the muffin pan, allowing as much air to reach the muffins as possible.  You don't want soggy bottomed muffins!  

If you'd like to freeze muffins, wrap individually in plastic wrap and store together in a freezer-quality plastic bag.  The night before eating, remove from the freezer and set on the counter to come to room temperature.  You can pop it in the microwave for 15 seconds or so remove any lingering chill.

Notes:

--Spelt is an ancient wheat species.  It has a lower gluten content than wheat, making it slightly easier for many people to digest.  It also has a higher protein content and a larger variety of nutrients compared to wheat.  Spelt has a mild natural sweetness, a slightly nutty flavor and creates a light, soft, and silky texture when used in baked goods.

--Because of its lower gluten content, you may not be able to swap wheat flour for spelt flour in some baked goods that require the structure and sturdiness created by gluten.  In these cases, try blending the two flours together 50%-50%.

--I found a small bag of spelt flour at my local health food store and at Whole Foods.  Check the healthy/whole/organic food section at a well-stocked grocery store, and there's a good chance you'll find it.

--These muffins have a tendency to mold quickly (about 3-5 days) in humidity or heat.  So eat quickly, share, or freeze.

--There are several other recipes for spelt muffins on the Inspired Edibles blog...

Fig, Apple and Oat Spelt Muffins - an unsual combo, though if fresh figs aren't available or aren't your thing, you could swap the fresh figs in the recipe with dried figs.  If you do so, rehydrate the dried figs in apple juice or cider.

Blueberry Banana Spelt Muffins - the classic blueberry muffin gets even more healthy with banana (a natural sweetener) and spelt flour.  I added a pinch of ground cardamom for some extra flavor.  These were a huge hit with my coworkers.

Pumpkin Beer Review

Last fall, I informed you of my intent to conduct a survey of pumpkin beers.  I was in search of The Perfect Pumpkin Beer, the one that captures fall in a bottle of brewed delight.

Well, I conducted this survey.  A quite extensive one, I'll admit.  I'm still drinking a few of those six packs now, trying to clear space for new brews.  If you'll forgive me the delay, here is my report on the Official Pumpkin Beer Survey 2012...

(I profusely apologize for taking so darn long to tell you about these beers. You may not be able to find them in stores at this time.  I took that long. Sorry!!!)

Let's start with big bottles...


Chatoe Rogue (or Rogue Farms)
First Growth Pumpkin Patch Ale
Rogue Brewery

Contains pumpkin, ginger, cloves, vanilla bean, cinnamon, cardamom, and nutmeg.

Obviously, I was attracted to the bright orange bottle like a moth to flame.  The fact that its made by Rogue, one heck of a delicious brewery out of Oregon, clinched my decision to buy a bottle. The label states the pumpkins were grown and picked from Rogue's farms and immediately processed into the brew.  It definitely had a POW-in-your-face flavor...but I'm not too sure that flavor was distinctly pumpkin and/or spice.  This might not be for everyone, but I still loved the brew and will be sure to enjoy a bottle (or two) next year.

Pumking
Southern Tier

Flavor notes from the brewery:  malty sweetness, vanilla, clove, allspice, cinnamon, nutmeg, pie crust.

You've heard about Pumking from me many times before. It's my reigning favorite pumpkin beer, with a distinct pumpkin taste and a wallop of spices.  If I'm drinking a pumpkin beer, I want to know it's pumpkin and not some indeterminate lager that could be an Oktoberfest if I didn't read the label.

Pumking is not too heavy in the mouth or the stomach, but with more heft than a summery pilsner or lager. Perfect for fall.

I liked it so much, I went from the large bottle (which is the only way its sold) to the growler. Yes, indeed.

La Parcela No. 1 Pumpkin Ale
Jolly Pumpkin Artisan Ales 

The label reads: "packed with real pumpkin, hints of spice, and a gentle kiss of cocoa to liven the soul.

A pumpkin ale from Jolly Pumpkin? It has to be good, right? Plus it has cocoa flavor, and I love the combination of chocolate + pumpkin.  Alas, I was sorely disappointed.  Not much flavor of anything, despite the beautiful coppery orange color.  This probably won't make the list of contenders again. Bummer.

Fat Jack
Samuel Adams

A double pumpkin ale (28 lbs. of pumpkin per barrel) with classic pumpkin pie spices (cinnamon, nutmeg, and allspice).  These flavors are deepened by an undercurrent of roasted malts.

Twice the pumpkin sounded awfully enticing.  While delicious, I didn't pick up a distinctly pumpkin flavor from Fat Jack.  At least no distinct in-your-face pumpkin flavor like Pumking.  So I'd drink Fat Jack again, but it isn't the champion pumpkin brew due to its lack of distinct pumpkin flavor.  Also, I'm loving this more specialty/seasonal/limited batch production by Samuel Adams as an alternative to their mass produced beers.   To be clear, I enjoy both, so I'm not a beer snob or hipster.

Let's move on to the six packs....

Harvest Pumpkin Ale
Samuel Adams

Contains roasted pumpkin (17 lbs. per barrel), deep roasted malts (including a smoked malt to add a distinctive smoked flavor), and traditional pumpkin pie spices.

Solid, but not distinctly pumpkin or spice.  Unlike many other pumpkin ales, this Sam Adams offering isn't too much spice.  It seems, to use the wise words of Goldilocks, just right.  It's not the champion pumpkin ale in my book, but it's one I may return to if pickings get slim in future searches.

Pumpkin Ale
Smuttynose Brewing Company

Contains pumpkin puree, cinnamon, nutmeg, and cloves.  Described by a review in the Wall Street Journal as "more spicy than spiced...Less aromatic than most, with more noticeable hops, it is not an obvious pumpkin beer, but not quite anything else."

I've become a huge fan of Smuttynose Brewing Company after trying their Old Brown Dog Ale and their Winter Ale.  So their pumpkin ale seemed like it'd be a serious contender.  Alas, it had no true pumpkin flavor, though I'd disagree with the Wall Street Journal review and say the hops weren't a strong flavor either.  Overall, a solid autumnal beer with a moderate amount of hops and some spices.  I'd drink it again, but it won't be in the running for pumpkin ale champion.

Pumpkin Ale
Kennebunkport Brewing Company

Described as a pale ale with hints of pumpkin, cinnamon, and nutmeg...crisp and refreshing.

A late entry from the beer section at Trader Joe's, this pumpkin ale was just alright.  It seemed...lighter? less substantial? nearly identical to KBC's blueberry wheat beer from the summer (just a bit less fruit-sour)?  Even though I can't find the right word to describe it, I just wasn't impressed. There was no discernible pumpkin or spice taste, and it seemed muddled in flavor.  Not likely to revisit in the future, like most other KBC beers.  So sad...

Burgers and Beers:  The Great Pumpkin
A pumpkin beer sampling at The Party Source.  I'll keep it short here, we're almost done...

Post Road 
Brooklyn Brewery
Meh. Not much flavor here, either of pumpkin or spice. I'll pass.
(but they served it with a dollop of orange liquor infused whipped cream...and that was tasty!)

Ichabod
New Holland Brewing Company
A decent amount of flavor, but lacking in the distinctive pumpkin flavor.  Okay, but not a favorite.



Pumpkin Ale
St Ambroise

I flipped out over this pumpkin ale from a Canadian brewery about 4-5 years ago when it was at AleFest.  This year, I didn't so much as flip out as say "Okay. Maybe even good. But not noteworthy."  Has more of a pumpkin flavor than most, but it doesn't come through the spices and hops cleanly.

Pumpkin Beer

O'Fallon Brewery

Solid. Good pumpkin flavor (136 lbs of it, according to their website), an appropriate dose of spice, crisp...good work.  It didn't win top spot, but I'd happily drink it any fall.

Pumpkin Ale

Schlafly 

Introducing the runner-up in my unofficial (yet incredibly official) pumpkin beer survey 2012....Schlafly's Pumpkin Ale!  It has distinct flavors of pumpkin and spice (cinnamon, nutmeg, cloves) balanced against each other.  Maybe a little extra pumpkin, to ensure those obsessed with pumpkin (ahem, me) would be happy.  A great fall brew to be enjoyed, and one I'll certainly be drinking as soon as I can get my paws on it.

And you've heard my opinion on Southern Tier's Pumking...(winner! pow-pumpkin-in-your-face!).

So that concludes my survey results.  Obviously, I love pumpkin beer.  Some more than others.  And I hope it's equally obvious that I'll be back in 2013 with a fresh review.  Any suggestions for what to try???

Chocolate Stout and Valentine's

With Valentine's day fast approaching, you're likely being bombarded with recipes, advertisements for jewelry and flowers, and pink and red heart-shaped decor in all directions.  Don't get me wrong! I love Valentine's day.  Even in high school, my best friend and I would go bonkers making each other Valentine's and baked goods.  To us, it's all about showing and sharing your love for others, whether it's family, friends, or a significant other.

But here's my humble idea...  If you want to do something a little different for Valentine's day and your fellow celebrants enjoy beer, why not bring chocolate stout or porter to the table this year?  It's delicious to drink, it's versatile in cooking and baking (check out The Beeroness' blog for inspiration!), it can be served with a scoop of vanilla or coffee ice cream for a chic and easy dessert, and it mixes with champagne for a Black Velvet cocktail.  Plus you're still bringing chocolates, a Valentine's day staple!

To aid in your decision, my roommate and I had a taste-off between two chocolate stouts.  Their labels lured us in with irresistible descriptions of chocolate and velvety taste.  We're obviously suckers for anything packaged well.  We tasted, we decided - Southern Tier Brewing Company's Imperial Choklat Stout is the best chocolate stout for your loved one(s).  Provided you share.  Thankfully these come in large bottles, so sharing is easy.

Upland Brewing Company's Teddy Bear Kisses

vs.

Southern Tier Brewing Company's Imperial Choklat Stout

Imperial Choklat Stout
from Southern Tier Brewing Company

About Choklat:
10% ABV
Opaque, very dark brown color
Lightly carbonated, heavier + creamy body
Brewed with ale yeast, two types of hops, four types of malts, and bittersweet Belgian chocolate.
Flavors noted by the brewery include chocolate, dark cherries, lightly woody and bittersweet.

Ahhhmazing. Seriously, you need to try this.  It's richly, distinctly chocolate, but it is incredibly smooth and drinkable.  The flavor is perfectly balanced, rich chocolate without any unappealing hints of hoppy bitterness or cloying sweetness.  Unlike several other dark beers, Choklat does not sit heavy in your stomach, inviting both food pairings (flavored chocolates, delicate and creamy cheeses, angel food cake, fresh berries) and drinking it solo.  It's also excellent for cooking, such as brownies or cupcakes or - dare I say it? - an ice cream float, adults-only style.  Upon first taste, my roommate and I fell in love and it's going to be a long-term relationship with Choklat.

Teddy Bear Kisses
from Upland Brewing Company

About Teddy Bear Kisses:
10.2% ABV
Opaque, very dark brown color
Lightly carbonated, medium + creamy body
Brewed with high alpha hops and an abundance of dark malts.  Aged on cocoa nibs to provide additional bitterness and chocolate flavor.
Flavors noted by the brewery include a velvety malt character, balanced bitter intensity, and soothing chocolate notes.

"Teddy Bear Kisses will make you feel warm and happy inside, but it's definitely not your childhood cuddle toy." (Upland)

It looks like motor oil...but it tastes better.  However, Teddy Bear Kisses isn't quite what I had imagined from its description on the bottle.  Belying its looks, this brew had medium body, so it wasn't as heavy in the stomach as expected.  The malts didn't provide a thoroughly rich and roasty flavor, but instead a burnt malt and slightly chocolate flavor.  The hops + cocoa nibs provided bitterness, which was thankfully not the typical hoppy bitter flavor.  Instead, the bitterness had a hit of chocolate and espresso.  The chocolate flavor I'd hoped for was much milder in Teddy Bear Kisses, perhaps drowned out by the other flavors.  Rats.  There is a possibility, though, that we didn't experience the best this brew has to offer.  According to other reviews, this beer shines when served on tap instead of from the bottle.  Overall, Teddy Bear Kisses was just okay.  We won't be asking it to be our Valentine, especially when Choklat is there to sweep us off our feet.


This Valentine's day, Eric and I are continuing the tradition of cooking dinner together and sharing a bottle of champagne.  I'm making him Plain Old Brownies, which are our compromise (he wants box mix brownies, I want to make them from scratch to show my love) on brownies.  My coworkers are receiving a bunch of Monster Cookies (from Baked:  New Frontiers in Baking by Matt Lewis and Renato Poliafito), which are thoroughly addictive cookies of oats, peanut butter, M&M's, and chocolate chips. I may shove a bit too much batter in my face while making them. Oops.  And my roommate and I are celebrating early with raspberry lambic - vanilla Greek frozen yogurt floats (inspired by Bianca at Confessions of a Chocoholic).


What are your plans for Valentine's?

Good Things - Early Winter

Good things from the past few weeks...


The return of fondue dinners with my roommate.
We bust out an electric fondue pot for the Trader Joe's fondue mix and assemble an assortment of dipping vehicles.  This time, we've got toasted bread cubes (pumpernickel and sourdough), raw broccoli, and roasted brussels sprouts.  Unsurprisingly, melted cheese made my initial taste of raw broccoli delicious. Cheese works its magic yet again.

Don't worry, the bunny isn't for dipping. He's supervising our fondue feast, spread across the coffee table that functions as our storage device/dining room table. Yup, we're heathens. But happy ones, at least!

Southern Tier Imperial Choklat Stout.
"A stout brewed with chocolate" is on its label. It's amazing. I must get another bottle (or four) very soon. Rich without being heavy, flavorful without being an in-your-face brew, I couldn't get enough of it.  It's also easy and delicious to use in baked goods, like bread puddings or brownies or cupcakes.

More Apple Cheddar Scones.

I told you, they're thoroughly addictive.  I can't have them enough, fresh out of the oven or for breakfast the following morning. 

Cardamom Ice Cream.

As much as I am a loyal fan of Jeni's Splendid Ice Creams (who makes a fantastic lime cardamom frozen yogurt, by the way), I've been loving this intensely cardamom ice cream from Three Twins.  Equally cozy with chocolate or caramel sauce as it is with roasted fruit (especially roasted plums).

Pumpkin, Maple, Bacon, Pecan Oatmeal.

Yeah, I did it. I put bacon in my morning oats. And it was delicious. A salty-smoky-sweet flavor bomb.  Just cook your favorite package of instant oatmeal with a mixture of pumpkin puree and milk, then top with cooked bacon, pecans, and a generous drizzle of real maple syrup. Wintry luxury that's good for you!

Spaghetti Squash, Black Bean, and Cotija Cheese Tacos.

From The Smitten Kitchen Cookbook.

Holy cow, I've never been more in love with a vegetable filled taco than I am for this. It's incredibly easy to make - just one night's prep offered 4 dinners' worth of food.  And it's a welcome change from my usual spaghetti squash meal, where I top the squash with tomato sauce and pretend it's spaghetti.  

Roast your spaghetti squash with chile powder and cayenne powder.  Assemble your tacos (or, if you're me, on a giant sized chile tortilla from Trader Joe's. So good.) with roasted spaghetti squash, black beans from a can, cotija cheese, extra hot sauce (because you can never have too much), and lime juice.  Make a hot mess over your plate and call it a night. Bonus points for a cold beer to wash it down.