To help usher in the holiday season, our friends at Samuel Adams are sharing three delicious dishes to prepare and pair with Sam Adams Winter Lager. We wish you a happy and healthy holiday season!
Coffee rubbed pork loin with black pepper polenta and roasted fall vegetables
INGREDIENTS
- 1 two pound pork tenderloin
- 1 teaspoon ground coffee
- 1 tablespoon course salt
- 2 teaspoons brown sugar
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- Pinch of ground clove
- 1 cup ground cornmeal
- 2 cups vegetable/chicken stock
- 1/2 cup heavy cream
- 2 tablespoons cracked black pepper
- 1/4 cup pecorino cheese
- 2 tablespoons unsalted butter
- 1 bunch thin carrots scrubbed clean, tops removed
- 5-6 hakurei turnips halved, scrubbed clean, tops removed
- 2 whole shallots
FOR THE PORK
- Mix the spices and coffee in a bowl. Rub the pork evenly with the spices and wrap tightly. Store in fridge overnight.
- Preheat oven to 425 degrees
- Heat a cast iron skillet or sautรฉ pan on medium-high heat with 2 tablespoons canola oil. Place tenderloin in pan. Sear evenly until golden brown. Place pan with tenderloin in the oven for about 5 minutes.
- Pull tenderloin and let rest for 5 minutes.
FOR THE POLENTA
- Heat either chicken stock or vegetable stock (your preference) on high heat until boiling. Add the butter and black pepper. Whisk in vigorously cornmeal to avoid any clumps.
- Bring heat to medium until the polenta starts to thicken. Add the cream and cheese and stir until well combined.
- Remove from heat.
FOR THE VEGETABLES
- Preheat oven to 425 degrees
- Toss shallots, carrots, and turnips in a bowl with a drizzle of olive oil, salt and pepper.
- Place on greased baking sheet and cook for approximately 10-12 minutes until each vegetable is fork tender. Remove and serve immediately.
Lager braised short rib with rosemary dumplings, local mushrooms and parsnip
INGREDIENTS
- 3 each 4-6 ounce bone-in beef short ribs
- 1 tablespoon canola oil
- 1 cleaned white onion sliced 1/2 inch thick
- 10 cloves garlic sliced thinly
- 3 sprigs of thyme
- 3 bay leaves
- 2 sprigs of rosemary
- 2 cups all purpose flour
- 1 1/2 teaspoons kosher salt
- 1 tablespoon baking powder
- 1 tablespoon olive oil
- 1 cup warm water
- 1/2 cup finely chopped rosemary
- 16 ounce oyster/maitake mushroom
FOR THE SHORT RIB
- Preheat the oven to 350 degrees
- Heat a large pot with the canola oil on high heat
- Generously rub the short rib with salt and pepper. Sear the short ribs on all sides to a dark golden brown. (This gives the final product a much better flavor)
- Remove the short ribs from the pot and reduce the heat to medium.
- Add the onion, garlic, thyme, rosemary and bay leaves. Cook until the onions become tender with a little color. Add the lager and stock.
- Place the short ribs back into the pot and cover with a lid. Place in the oven for 3 1/2 hours or until the short rib pulls away from the bone with a fork.
FOR THE DUMPLINGS
- Mix the flour, salt, baking powder and rosemary in a mixing bowl. Add the olive oil and water and mix until a cohesive ball forms. Do not overmix or you will have bouncy, chewy dumplings.
- Place dough in fridge until later.
FOR THE VEGETABLES
- Cut the ends off the mushrooms. Toss the mushrooms and parsnips in a little canola oil, salt and pepper. Place on a lined baking sheet and put in the oven for 13-15 minutes.
- Remove and wait to plate.
TO FINISH
- Place the pot of short ribs back on a burner at high heat.
- Remove the short ribs and vegetables onto a plate. Once the braise is boiling, add 2 ounce balls of the dumpling dough into the braise.
- Cook for roughly 5 minutes or until the dumplings have some buoyancy.
- Turn the heat off and place the vegetables and short ribs back into the liquid.
- Plate in a bowl everything and eat away!
White Lager Sugar Cookies
INGREDIENTS (yields 36 cookies)
- 2/3 cup granulated sugar
- 1 cup brown sugar
- 2 tablespoons Sam Adams Winter Lager
- 6 ounces (12 T) unsalted butter and room temperature
- 2 tablespoons corn syrup
- 1 egg
- 2 cups all purpose flour
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
FOR THE DOUGH
- In a countertop mixer fitted with a paddle whip attachment, mix the granulated sugar, brown sugar and Winter Lager on medium speed.
- Next, add butter and mix on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Add corn syrup and continue to mix until combined.
- Turn the mixer speed to medium and add the egg.
- Meanwhile, in a separate bowl, combine the flour, nutmeg, baking powder, baking soda and salt.
- Mix dry ingredients until combined and then slowly add to the wet mixture in the mixing bowl.
- Remove cookie dough from the mixing bowl and wrap in plastic wrap. Refrigerate for 1 hour until firm.
TO BAKE
- Preheat oven to 350 degrees.
- Remove dough from the fridge and form into 1 ounce balls (about the size of a golf ball).
- Place on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until golden brown.
- Remove from oven and allow to cool on baking sheet for 2 minutes before moving to a wire rack to cool completely.







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