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!

Boom Island Thanksgiving Pairing No. 5: Witness & Witness Honey Rolls

IMG_8009It wouldn’t be Thanksgiving dinner without a side of Rolls to go with your fabulous Turkey. Our recipe combines the citrus flavors of Witness Wit with the light, fluffy texture of a great roll.

recipe adapted from Jackie at TheBeeroness.com by Samantha Haddow
yields 18 rolls

Ingredients for the rolls
• 1/2 cup heavy cream
• 1 Tbsp dry active yeast
• 5 cups bread flour
• ¼ cup dry milk powder
• ¼ tsp salt
• 2/3 cup Witness Wit
• 4 eggs
• 4 Tbsp honey
• 4 Tbsp unsalted butter, softened for the tops of the rolls
• 4 Tbsp unsalted butter, melted
• 1 tsp honey
• ½ tsp coarse salt
• ½ tsp orange zest
• pinch of ground coriander

Preparation
In a small saucepan over low heat, warm the cream to about 110°F. Add the yeast and set aside until foamy, about 5 minutes

In a medium bowl sift together the flour, salt and dry milk powder. Add the cream and the Witness, mix until just combined. Add the eggs one at a time, mixing thoroughly between additions. Add the honey and butter and stir until combined. Turn the dough out onto a clean work surface and knead for 10-12 minutes or until the dough is smooth and elastic and no longer sticky.

Coat the inside of large bowl with oil. Form the dough into a ball place in the bowl. Cover the bowl tightly with plastic wrap and allow to rise in a warm room until doubled in size.

Turn out the down onto a clean work surface and knead lightly for about 1 minute.

Cut the dough in half, then into thirds to form 6 equal sized pieces. Cut each piece into third again to create 18 equally sized pieces.

Gently roll each piece of dough, forming a smooth ball. Using two 9 x 9 inch baking dishes, arrange the rolls leaving a bit of space between each. Cover and allow to rise until about doubled in size.

Heat oven to 400 (the perfect time is right after the turkey has been removed to rest)

Combine the melted butter and honey. Brush the top of the rolls with honey butter mixture, sprinkle with salt, zest and coriander.

Bake at 400 for 12-15 minutes until golden brown.

 

*Recipe tried & tasted by Samantha Haddow
*Photo by Heather Hanson Photography LLC