Thoprock paired with Kung Pao Tofu

© Heather Hanson Photography LLC
© Heather Hanson Photography LLC

This Asian inspired dish, crafted by Boom Island’s own Qiuxia Welch is sure to please! With a mild spice and savory flavor, this delicious tofu meal will delight traditional meat-eaters and vegetarians alike! Pair with our Thoprock IPA for the full flavor experience!

Kung Pao Tofu
2 Tbsp. white wine
2 Tbsp. soy sauce
2 Tbsp. sesame oil
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 oz. hot chili paste
1 tsp. rice wine vinegar
2 tsp. brown sugar
1 tsp. olive oil
1/2 cup chopped red bell pepper
1 clove garlic, minced
4 Tbsp. peanuts
16 oz. Diced firm tofu

  • In a small bowl, combine the wine, soy cause, sesame oil, cornstarch, chili paste, vinegar, and sugar and stir until well combined. Set aside.
  • In a sauté pan over medium heat, add the olive oil, then sauté the bell pepper and garlic until the pepper just begins to soften, about 3 minutes.
  • Add the sauce and heat until the mixture begins to thicken.
  • Add the tofu and continue to cook until all pieces are well coated with a thick sauce.
  • Serve with rice or noodles and top with peanuts.

Makes 4 servings

© Heather Hanson Photography LLC
© Heather Hanson Photography LLC

 – Blend wine, soy cause, sesame oil, cornstarch, chili paste, vinegar, and sugar-

© Heather Hanson Photography LLC
© Heather Hanson Photography LLC

-In a pan over medium heat, add the olive oil, then sauté the bell pepper & garlic-

© Heather Hanson Photography LLC
© Heather Hanson Photography LLC

-Dice tofu and green onion-

© Heather Hanson Photography LLC
© Heather Hanson Photography LLC

-Add the tofu and continue to cook until all pieces are well coated with a thick sauce-

© Heather Hanson Photography LLC
© Heather Hanson Photography LLC

– Add more olive oil and/or soy sauce to taste-

© Heather Hanson Photography LLC
© Heather Hanson Photography LLC

Serve with rice or noodles and top with peanuts-

Pair this tasty meal with Boom Island Brewing’s Thoprock IPA for a truly mouthwatering dish. Find Thoprock at a liquor store near you!

Vegetarian Dumplings with Silvius

In honor of Chinese New Year, Boom Island Brewing’s Co-Owner Qiuxia Welch shares an amazing recipe for Vegetarian Dumplings, paired beautifully with Sylvius.

Photos by Heather Hanson Photography LLC
Photos by Heather Hanson Photography LLC

Vegetarian Dumplings
Yield: 35 to 40 dumplings
Time: About 1½ hours

1 tablespoon sesame oil
¼ cup tablespoon canola or peanut oil
1 tablespoon minced fresh ginger
3 scallions, thinly sliced
3½ ounces shiitake mushrooms, trimmed and chopped
¼ large Savoy cabbage head (about 6 ounces), chopped

4 scrambled eggs
2 tablespoons soy sauce
35 to 40 wonton wraps

  • For the Dipping Sauce:
  • 1 teaspoon sesame oil
  • 4 teaspoons light soy sauce
  • 2 teaspoons rice vinegar
  • 1 scallion, sliced
  • Chilli oil to taste

1. Put the sesame oil and 1 tablespoon of the canola oil in a large skillet over medium heat. When the oil is hot, add the ginger, scallions, and mushrooms, and cook until the mushrooms release their liquid, 3 to 5 minutes. Add the cabbage and ¼ cup water and cook, stirring occasionally, until the cabbage is very soft, about 20 minutes. Add the soy sauce and cook until it reduces to a glaze, 2 to 3 minutes, then remove from the heat. Add scrambled eggs.

2. Fill a small bowl with water, and lay a wonton wrap on a clean work surface. Use your fingers to lightly wet two adjacent edges of the wonton wrap, then put a heaping teaspoon of the cabbage mixture in the center of the wrap. Fold the wrap over to form a triangle, and press to adhere the wet edges to the dry edges. Repeat with the remaining wonton wraps and filling.

Photos by Heather Hanson Photography LLC
Photos by Heather Hanson Photography LLC

3. Put the remaining 3 tablespoons canola oil in a large skillet over medium-high heat. When it’s hot, add a single layer of dumplings and cook until golden brown on the bottom, 2 to 3 minutes, then turn and cook until lightly browned on the other side, another 2 to 3 minutes. Drain on paper towels, and repeat with the remaining dumplings. Serve hot or warm.

Photos by Heather Hanson Photography LLC
Photos by Heather Hanson Photography LLC

For a slightly healthier alternative, you can boil the dumplings instead of pan frying them. Simply bring water to a boil and cook dumplings 2-3 minutes.

Photos by Heather Hanson Photography LLC
Photos by Heather Hanson Photography LLC

For the ultimate experience, serve with a pint of Boom Island Brewery’s Silvius Pale Ale!

Witness Witbier Cookies paired with Witness Wit

If Witness were a cookie, this would be it. These are sure to add a bit of citrus-y joy to your holiday!

Witness Witbier Cookies paired with Witness Wit, photo by Heather Hanson
Witness Witbier Cookies paired with Witness Wit, photo by Heather Hanson Photography LLC

  Recipe adapted from Food Republic by Samantha Haddow Yields about 4 dozen cookies Ingredients for the cookies

  • 2 – 12 oz bottles of Witness Wit
  • 5 Tbsp honey
  • ¾ cup unsalted butter (1 ½ sticks), softened
  • 1 ¼ cup powdered sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 2 tsp orange zest
  • 2 tsp ground coriander
  • 2 cups all-purpose flour
  • ½ tsp baking soda

for the glaze

  • ½ tsp vanilla extract
  • 1 Tbsp orange zest
  • 1 Tbsp orange juice
  • 1 Tbsp heavy cream
  • 1 cup powdered sugar

  Preparation

  • Combine the Witness and honey in a medium-sized heavy-bottomed saucepan. Over medium heat, bring the beer to a gentle boil, skimming foam as needed. Cook until reduced to 1/3 cup (this may take up to an hour). Allow to cool slightly.
  • Preheat the oven to 350 degrees F. Prepare baking sheets by lining with parchment paper.
  • Cream together the butter and sugar until fluffy and well combine. Beat in the egg and vanilla extract. Add the coriander, orange zest and beer reduction, mixing until just combined.
  • Combine the flour and baking soda. Slowly mix the dry ingredients into the butter mixture.
  • Drop batter by heaping Tbsp onto the prepared baking sheets. Bake for 15-18 minutes, or until golden brown. Transfer to a wire rack to cool.
  • For the icing, whisk together the vanilla, zest, orange juice, cream and powdered sugar. Spoon a dollop onto each cookie and spread icing to the edges. Allow to set 15-20 minutes before serving.
  • ENJOY!

*Prepared by Samantha Haddow & Taste-tested by friends!

Figgy Yule Cookies paired with Yule

Now bring us some figgy pudding! We’re sure Yule love this holiday tradition in cookie form!

Figgy Yule Cookies paired with Yule, photo by Heather Hanson
Figgy Yule Cookies paired with Yule, photo by Heather Hanson

 

Recipe adpated from Food 52 by Samantha Haddow

Yields about 4 dozen cookies

Ingredients

For the cookies

  • 8-10 large dried Turkish figs, diced
  • 1 cup Yule
  • 1 ½ cups all purpose flour
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ¾ cup unsalted butter (1 ½ sticks) softened
  • ¾ cup powdered sugar
  • 1 egg
  • 1 Tbsp orange zest

For the icing

  • ¾ cup powdered sugar
  • 1 Tbsp Yule
  • 4 Tbsp unsalted butter, melted
  • ¼ tsp vanilla extract

Preparation

  • In a small saucepan, simmer the figs and Yule until the figs are soft, about 15 minutes. Strain figs and set aside.
  • Mix together the flour, salt, nutmeg and cinnamon. Set aside
  • Cream together the butter and sugar until fluffy. Beat in the egg until well combined.
  • Slowly add the flour mixture, mixing until just combined. Fold in the strained figs and orange zest.
  • Wrap the dough in plastic wrap and chill in the refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F. Prepare baking sheets by lining in parchment paper.
  • On a well floured surface, roll out the dough about 1/8” thick. Cut into 2” rounds. Arrange on baking sheets about 1” apart.
  • Bake for 10-12 minutes or until golden brown along the edges. Transfer to a wire rack to cool.
  • In a small saucepan over medium low heat, whisk together the powdered sugar, Yule, butter and vanilla extract. Simmer, stirring frequently, until smooth and well combined.
  • Drizzle icing onto cooled cookies
  • ENJOY!

*Prepared and Taste-Tested by Samantha Haddow

Chocolate Lace Sandwiches (Brussels) paired with Hoodoo Dubbel

Hoodoo & chocolate are a favorite pairing of ours, so when we came across this recipe, we were sure we had a treat on our hands. Do the cookies look familiar? They do bear a striking resemblance to a popular brand-name cookie named after the capital of Belgium. It seemed only fitting to pair them with a Belgian style beer!

Chocolate Lace Sandwiches (Brussels) paired with Hoodoo Dubbel, photo by Heather Hanson
Chocolate Lace Sandwiches (Brussels) paired with Hoodoo Dubbel, photo by Heather Hanson

 

Recipe adapted from Two Peas and Their Pod by Samantha Haddow

Yields 20 sandwich cookies

Ingredients

  • 1/3 cup melted butter
  • 2 Tbsp heavy cream
  • 2 Tbsp light corn syrup
  • 1 tsp vanilla extract
  • ½ cup granulated sugar
  • ½ cup flour
  • ½ cup old-fashioned oats
  • ½ tsp cinnamon
  • ¼ tsp baking powdered
  • pinch of salt
  • 2 oz dark chocolate, melted

 

Preparation

  • Preheat the oven to 375 degrees F
  • Line several baking sheets with parchment paper. Set aside.
  • Whisk together the butter, cream, corn syrup, and vanilla extract. Beat in the sugar until smooth.
  • In a separate bowl, combine the flour, oats, cinnamon, baking powder and salt. Slowly mix the flour mixture into the butter mixture until just combine.
  • Drop dough by the scant teaspoon onto the prepared baking sheets, leaving at least 3 inches between cookies. They will spread a lot as they bake. 10-12 cookies per sheet is ideal.
  • Bake for 8-10 minutes, checking after the 6 minute mark. Remove them when they are a deep amber on the edges and golden brown in the center. The cookies will begin to brown very quickly once they spread.
  • Allow to cool slightly on the baking sheets and then transfer cookies to a wire rack to cool completely. They will crisp up as they cool.
  • Pair up cookies of similar size and shape. Spread one cookie with a thin layer of melted chocolate. Top with the second cookie, gently pressing together. Repeat with remaining pairs.
  • ENJOY!

*Recipe Prepared & Taste-Tested by Samantha Haddow

Framboise Lemon Bars paired with Framboise

Lemon and raspberries may seem like more of a summer treat, but these bars will add a refreshing palette cleanser among all of those other holiday sweets. Framboise is available at the taproom only, but growlers are available. Act fast if you hope to have this wonderful beer at your holiday gathering! Limited quantities remain!

Framboise Lemon Bars paired with Framboise Photo by Heather Hanson
Framboise Lemon Bars paired with Framboise Photo by Heather Hanson

 

Recipe by Samantha Haddow

Yields 24-28 bars

Ingredients

For the crust

  • 2/3 cup powdered sugar
  • 2 cups all-purpose flour
  • pinch of salt
  • 1 cup (2 sticks) unsalted butter
  • ¼ cup Framboise

For the filling

  • 4 eggs
  • ¼ cup flour
  • juice and zest of 2 lemons
  • ¼ cup pureed raspberries
  • ½ cup Framboise
  • 1 ¼ cup granulated sugar
  • pinch of salt
  • powdered sugar for garnish
  • raspberries for garnish

 

Preparation

  • Preheat the oven to 350 degrees F
  • Whisk together the powdered sugar, flour, and salt. Cut in the butter until the mixture resembles course crumbs. Stir in the Framboise until just combined.
  • Press crust into an ungreased 9” x 13” baking dish. A pint glass works wonderfully to roll the surface into a smooth, even layer.
  • Bake the crust for 25-30 minutes, or until just beginning to brown. Allow to cool to room temperature.
  • Whisk together the eggs, flour, lemon juice, zest, raspberries, Framboise, sugar and salt. Pour the mixture on top of the cooled crust.
  • Bake lemon bars for 20-25 minutes for until the filling is set and just slightly jiggles in the center. Remove from oven and allow to cool slightly. Refrigerate for at least two hours., preferably overnight
  • Before serving, cut chilled bars into 24-28 pieces. Dust generously with powdered sugar. Top each bar with a fresh raspberry.
  • ENJOY!

*Recipe Prepared by Samantha Haddow & Taste-Tested by friends!

Cranberry Pistachio Biscotti Paired with Thoprock IPA

There is something about a citrusy IPA that works really well with cranberries. You could enjoy these festive red and green studded biscotti with your morning coffee, but why not live dangerously! ‘Tis the season, after all!

Cranberry Pistachio Biscotti paired with Thoprock IPA, Photo by Samantha Haddow
Cranberry Pistachio Biscotti paired with Thoprock IPA, Photo by Samantha Haddow

Recipe adapted from Kristen Jenkins’ recipe for Donna Hay Magazine by Samantha Haddow

Yields about 80 cookies

Ingredients

  • 2 c all-purpose flour
  • 1 ½ tsp baking soda
  • ¾ c sugar
  • 3 eggs, slightly beaten
  • 2 tsp vanilla extract
  • 1 Tbsp orange zest
  • 1 c dried cranberries
  • 1 c shelled, unsalted pistachios

 

Directions

  • Preheat the oven to 325 F
  • In a large bowl, combine the flour, baking soda and sugar. Add the eggs, vanilla and zest, beating until just combined. Fold in the cranberries and pistachios.
  • Turn the dough out onto a lightly floured surface and knead until smooth.
  • Divide the dough into two pieces. Roll each portion into a log, about 10 inches long. Flatten slightly. Transfer both loaves to a parchment baking sheet.  Bake for 30-35 minutes, or until firm.
  • Remove from oven and allow to cool completely. Once cool, cut each loaf into ¼ inch slices using a serrated knife. Arrange slices on baking sheets lined with parchment paper. Bake 8-0 minutes or until golden brown. Allow to cool completely on the baking sheets.

Recipe prepared and tested by Samantha Haddow