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!

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

Viennese Pecan Crescents paired with Brimstone

Cookies and beer? The combination is not as odd as it sounds! The delicate, but incredibly buttery, nutty cookies work surprisingly well with our Brimstone Tripel.

Viennese Pecan Crescents paired with Brimstone photo by Samantha Haddow
Viennese Pecan Crescents paired with Brimstone photo by Samantha Haddow

 

Recipe adapted from Gale Gand (http://www.foodnetwork.com/recipes/viennese-crescents-recipe.html) by Samantha Haddow

Yields about 5 dozen cookies

Ingredients

  • 1 c unsalted butter, softened
  • ¾ c sugar
  • 1 tsp vanilla extract
  • 2 ½ c all-purpose flour
  • 1 c finely ground pecans
  • powdered sugar for coating

 

Directions

  • Cream together the butter, sugar, and vanilla and beat until fluffy. Gradually add the flour and nuts and mix until just combined. The dough with be very crumbly.
  • Shape the dough into tiny crescents using about 2 tsp of dough for each cookie. Place on an ungreased sheet pan in rows, leaving 1 inch in between. Chill the cookies for at least one hour.
  • Preheat oven to 350 degrees F.
  • Bake about 12 to 15 minutes, or until the edges begin to brown.
  • Allow cookies to cool slightly and then dredge in powdered sugar to coat.


Recipe prepared & taste-tested by Samantha Haddow

Speculaas (Belgian Spice Cookies) paired with Silvius Pale Ale

Prettig sinterklaasfeest! Happy St. Nicholas Day! Enjoy the fest with these traditional Belgian spice cookies. Usually folk enjoy them with a cuppa tea or coffee, but we felt Silvius was a little more festive.

Silvius Cookie Pairing
Silvius Cookie Pairing Photo by Samantha Haddow

 

Recipe adapted from NPR (http://www.npr.org/2012/12/12/166961539/belgian-sweets-not-just-for-sinterklaas) by Samantha Haddow

yields about 3 dozen small cookies

Ingredients

  • 1 c unsalted butter, softened
  • ¾ c sugar
  • ¾ c brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 3 c all purpose flour
  • ½ c almond meal*
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp ground allspice
  • ¼ tsp salt

* almond meal or almond flour is readily available at most grocery store. To make your own, pulse about ⅔ cup sliced or slivered almonds with 1 Tbsp flour in a blender or food processor until finely ground.

Directions

  • Cream together the butter and sugars until fluffy and well combined. Add the eggs, one at a time, beating until just combined.
  • In a second bowl, whisk together the flour, almond meal, baking soda, spices and salt.
  • Gradually beat the flour mixture into the butter mixture until just combined. Turn dough out onto a lightly floured surface and knead slightly.
  • Divide dough into 2 portions. Roll into a ball, wrap in plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 F
  • On a lightly floured surface, roll the dough out ¼ inch thick. Cut using cookie cutters. Arrange on a lightly greased cookie sheet, spacing the cookies at least an inch apart. Alternatively, press the dough into a cookie mold to shape.
  • 10 to 15 minutes, or until cookies are browned and slightly crisp.

Recipe Prepared & Taste-Tested by Samantha Haddow

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