Chef D’s Holiday Signature Series Recipes 2022
For the holidays, our good friend and partner Chef D made three creative recipes using the beer found in our new Signature Series Winter Collection. Feel like trying something new over the holidays? Take a crack at these delicious creative recipes!
Baked Apple
Ingredients:
- 4 apples
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cardamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 cup oats
- 2 tbsp butter
- 2 tbsp brown sugar
- 1/2 cup raisins
- 1/2 cup maple syrup
- 1 can Waterloo Apple Crumble Porter
Directions:
- Slice and score apples
- Soak raisins in Waterloo Apple Crumble Porter overnight, or in the oven on low heat until raisins are plump
- In a bowl, crumble together butter, brown sugar, oats, cinnamon, ginger, cardamon, cloves, nutmeg, and a pinch of salt
- Stuff apple with raisins, pour a generous amount of maple syrup over and place crumble on top
- Cover and bake at 350 oven until soft, removing to check every 10 min or so and basting with the syrup
Roasted Vanilla and Expresso Dark Lager Bread Pudding
Serves 6
Ingredients:
- 2 tbsp brown sugar
- ¾ cup white sugar
- 1 loaf of white bread plus 2 croissants cut into ¾ inch squares
- 9 large egg yolks
- 4 tsp vanilla
- ¾ tsp salt
- 3 cups 10% cream
- 1 can Waterloo Roasted Vanilla Espresso Dark Lager
- 2 tbsp butter - melted
Directions:
- Adjust oven racks to middle position and heat to 325
- Spread bread and croissant cubes in single layer on two baking sheets, bake tossing occasionally, just until bread dries about 15 minutes
- Whisk together eggs, sugar, cream, Waterloo Roasted Vanilla Espresso Dark Lager, vanilla, and melted butter in a large bowl until well combined. Add bread a stir until bread is covered. Let sit for 15 minutes
- Place bread mixture in a greased large baking pan and bake in at 325 oven for 25-30 minutes
- Let cool and serve
- Garnish with drizzled chocolate, if desired
Pan Seared Scallops
Ingredients:
- 4-U10 Dry scallops
- 1 tbsp butter
- 1 cup 35% cream
- 1 can Waterloo Irish Cream Stout
- ¼ cup Irish cream (or whisky cream)
Directions:
- In a large saucepan combine cream, Waterloo Irish Cream Stout and Irish cream. Over medium high heat, bring sauce to a gentle boil, stirring constantly (be very careful the mixture can boil over easily). Reduce the mixture to a quarter
- In a thick bottom, non-stick pan over medium high heat, melt butter and place scallops in pan. Fry scallops two minutes on each side
- Place scallops on plate and drizzle sauce over scallops
- Garnish with fried Brussels Sprouts