Holiday Recipes From Samuel Adams and Euclid Beverage

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

  1. Mix the spices and coffee in a bowl. Rub the pork evenly with the spices and wrap tightly. Store in fridge overnight.
  2. Preheat oven to 425 degrees
  3. Heat a cast iron skillet or sauté 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.
  4. Pull tenderloin and let rest for 5 minutes.

FOR THE POLENTA

  1. 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.
  2. Bring heat to medium until the polenta starts to thicken. Add the cream and cheese and stir until well combined.
  3. Remove from heat.

FOR THE VEGETABLES

  1. Preheat oven to 425 degrees
  2. Toss shallots, carrots, and turnips in a bowl with a drizzle of olive oil, salt and pepper.
  3. 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

  1. Preheat the oven to 350 degrees
  2. Heat a large pot with the canola oil on high heat
  3. 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)
  4. Remove the short ribs from the pot and reduce the heat to medium.
  5. Add the onion, garlic, thyme, rosemary and bay leaves. Cook until the onions become tender with a little color. Add the lager and stock.
  6. 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

  1. 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.
  2. Place dough in fridge until later.

FOR THE VEGETABLES

  1. 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.
  2. Remove and wait to plate.

TO FINISH

  1. Place the pot of short ribs back on a burner at high heat.
  2. 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.
  3. Cook for roughly 5 minutes or until the dumplings have some buoyancy.
  4. Turn the heat off and place the vegetables and short ribs back into the liquid.
  5. Plate in a bowl everything and eat away!

Photo of Sugar Cookies

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

  1. In a countertop mixer fitted with a paddle whip attachment, mix the granulated sugar, brown sugar and Winter Lager on medium speed.
  2. Next, add butter and mix on medium-high speed until light and fluffy, about 3 to 4 minutes.
  3. Add corn syrup and continue to mix until combined.
  4. Turn the mixer speed to medium and add the egg.
  5. Meanwhile, in a separate bowl, combine the flour, nutmeg, baking powder, baking soda and salt.
  6. Mix dry ingredients until combined and then slowly add to the wet mixture in the mixing bowl.
  7. Remove cookie dough from the mixing bowl and wrap in plastic wrap. Refrigerate for 1 hour until firm.

TO BAKE

  1. Preheat oven to 350 degrees.
  2. Remove dough from the fridge and form into 1 ounce balls (about the size of a golf ball).
  3. Place on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until golden brown.
  4. 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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