We have the guide to get you going on the best food pairings at this year’s Minnesota State Fair! Every day we will share a new fair food pairing to go along with each of our beers available on tap. So grab some great local beer and great food to finish out the summer right!
CARAMEL SUNDAE & HOODOO
Rich and complex dark malt flavors of our Hoodoo Dubbel harmonize with anything caramel. Pair this light roasted aroma with sweet flavor with a caramel sundae from the Dairy Building. This is one sweet treat you can’t leave the fair without!
Grab your Hoodoo at your favorite liquor store if you can’t find it at the #10kBeer Craft Beer Hall at the State Fair. Don’t know which liquor store carries our beer? Find it here: http://boomislandbrewing.com/find-beer
****We want to know: What #MNStateFair food are you pairing with the #BoomIslandBeer on tap? Share your selections using the hashtag “#WitnessTheFair ” August 27 – Septmebr 7 to win FREE BEER & PRIZES! Winner(s) announced September 8!
Grab a Witness, on tap at Giggles’ Campfire Grill, and more at the Craft Beer Hall, housed in the Agriculture/Horticulture Building to start your journey. Remember to share your own Boom Island Beer and food finds with “#WitnessTheFair” to win free beer and prizes!
Stay tuned for more pairings — new ones each day of the MN State Fair!
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!
Recipe adapted from Two Peas and Their Pod by Samantha Haddow
Yields 20 sandwich cookies
- 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
- 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.
*Recipe Prepared & Taste-Tested by Samantha Haddow
Our Third Thanksgiving pairing is Sweet Potatoes and Hoodoo Dubbel.
Forget the marshmallows and pecans. Serve up these mashed sweet potatoes with a surprising twist! Hoodoo’s subtle spice and banana notes will sing when served alongside this dish.
Recipe courtesy of Rachel Ray
• 3 lbs sweet potatoes, peeled and cut into chunks
• 4 Tbsp unsalted butter
• 1 overripe banana, sliced
• 1 orange, zested and juiced
• 1 cup Hoodoo (or stock)
• 1/2 cup brown sugar
• 1/2 tsp grated nutmeg
• Salt and pepper
• Place the potatoes in a large saucepan and cover with 1 to 2 inches of cold water. Bring to a boil over medium high heat and cook potatoes until tender. Drain potatoes and set aside.
• Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute.
• Add the potatoes to the pot along with the Hoodoo and brown sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste.
• Mash to combine spices and serve