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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!

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

Boom Island Thanksgiving Pairing No. 4: Thoprock & Cranberry Sauce

IMG_7993Nix the canned cranberry sauce this year and make this homemade sauce using our Thoprock IPA! IPAs can become even more bitter when boiled or reduced, so we added it at the end. This late addition allows the flowery, citrus flavor of West Coast hops to shine through. Please celebrate responsibly. We wouldn’t want you to get sauced on our account!

recipe crafted by Samantha Haddow
serves 6-8

Ingredients
• 1 – 12 oz package fresh or frozen whole cranberries
• ¾ cup water
• ¾ cup sugar
• 2 tsp orange zest
• ½ cup Thoprock

Preparation
• In a medium saucepan over medium-high heat combine the water and sugar. Bring to a boil, stirring until the sugar is dissolved.
• Add the cranberries and orange zest. Reduce heat to medium-low and simmer until the berries burst and the sauce is thickened, about 20 minutes.
• Remove from heat and stir in the Thoprock.
• Serve warm or chill until ready to serve.

 

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