Happy New Year everybody! It’s that time of year again…time to start anew. Time to put away the last of last year’s clutter and start with a clean slate. Around here, the first day of the year is reserved solely for recovery. Both for the house and for ourselves. Although this year, with the crazy stomach flu we’ve had, we didn’t get up to too much craziness on NYE.
The beginning of the year also marks a turn of the seasons, yes we are just (technically) heading into winter, but we are also seeing every day get longer. Before we know it, spring will be here again! But before I get carried away, let’e talk Winter Brews. As the seasons change, these popular brews will soon be unavailable again for another long year. Okay, so maybe it’s not the last chance but the stocks of the great winter brews will be dwindling quickly. So why not indulge in yet another big boisterous brew during the waning holiday season?
Just a little glimpse of our Christmas fun…
First, we should go over a bit of an educational moment here. Winter brews, called “Winter warmers” by some, are generally very malty in flavour, dark in colour and higher in alcohol content. These are not hard and fast rules of course, but as are many things in life, it is up for interpretation. Regional styles vary by huge amounts. For example, here in North America we enjoy adding spices and sometimes vanilla to our winter brews.
A simple Google search will bring up dozens of “Winter” brews. Locally we have the luxury of having over a dozen local breweries and brewpubs in a 100 km radius to provide us with over a dozen different local varieties. My favourites?
In no particular order:
I am in no way giving justice to the local brew scene with this small list. However, the local scene is just a small part of Guilty Kitchen’s readership.
So without further adieu, my winter brew list from North America:
Okay, so I haven’t tried a lot of out of town winter brews. Here is where I look to you dear reader to help us out! Name a winter brew you like! I will see if we can find some locally. I am willing to try anything once…
The one thing I haven’t mentioned yet, for fear of sounding snobby, is the fact that there are a large number of winter brews that are just plain bad. This can be pretty annoying once you bring a bottle home with a higher than normal price tag and have the privilege of choking it down for the rest of the evening doing that *mnnnnayy mnnnaaayy* face after every sip. We will prevail my fellow beer snobs! The cream will rise to the top and we won’t have to see this abomination again next year… I hope.
So get down to your local pub, tavern, liquor store or Safeway and buy that Winter brew you have been eyeing for weeks before it’s gone! I mean hell, you have to try vast amounts before you will find the ones you love, right?
What to pair with winter beers:
As for pairing your spicy and warming brew with something to nosh on? We like chocolate best. Not just any kind though. These rich and hearty brews are usually boldly flavoured and deserve an equally bold partner in the “nom” department. Pair winter beers with deep and intense dark chocolate desserts. We paired ours with a flourless chocolate hazelnut cake from Donna Hay. I’m not one to ever post other people’s recipes on my site. I pride myself in my “all original recipes” motto, but Donna Hays did everything right with this recipe. I made one little addition that I thought made the flavour even more intense (for us severe dark chocolate lovers) and I paired mine with a chantilly cream. You really can’t go wrong. Here I will give you the adapted recipe.
One year ago: Roasted Sunchokes
Two years ago: White Fish en Papillote
Chocolate Hazelnut Truffle Cake
Recipe adapted from Donna Hay
Yield: 16 servings
Prep Time: 12 minutes
Cooking Time: 40 minutes
350g dark chocolate (I used Rogers and TCHO), chopped
185g unsalted butted, chopped
1 tsp espresso powder or instant coffee
6 eggs
220g brown sugar
1/4 cup hazelnut liquor
100g finely ground hazelnuts (Grind them in a food processor in pulses)
kosher salt for sprinkling
dark cocoa and icing sugar for garnish1. Preheat oven to 340°F. Grease a 9″ springform pan, line the bottom of it with parchment paper and then grease that as well.
2. Place the butter, chocolate and coffee into a saucepan over low heat, stirring until just melted (about 6-7 minutes).
3. While the chocolate and butter is melting, mix up the rest of the ingredients. In a large bowl, whisk the eggs, sugar, liquor and hazelnuts together until smooth.
4. Pour the melted chocolate into the egg mixture and whisk until combined. (Use a spatula and completely clean out the saucepan. No wasting chocolate!)
5. Pour the mixture (scraping with a spatula) into the greased tin. Cover with aluminum foil and bake for 40 minutes.
6. Remove the cake from the oven, peel off the aluminum foil and cool the cake on a cooling rack in the tin for 30 minutes. Transfer to refrigerator to cool completely. Serve cold with chantilly cream (recipe follows), or just dust with a little kosher salt, cocoa and icing sugar. Will keep in refrigerator for up to two weeks or wrapped tightly, in the freezer for up to three months.Chantilly Cream
Yield: 2 cups whipped cream
Prep Time: 5 minutes1 cup whipping cream
1 vanilla bean pod or 1 tsp vanilla extract
2 tsp sugar1. Pour very well chilled cream into a cold bowl. Or if you have a stand mixer, into that bowl. Using hand beaters, a whisk or the whisk attachment turned to 8 (but start gradually from 2), begin beating your cream.
2. Scrape the seeds from the vanilla pod into the cream and add the sugar as well.
3. Continue to whisk until stiff peaks are formed. Scoop onto cake and serve.
Similarly delicious recipes from other fabulous food blogs:
Dark Chocolate Truffles from My Man’s Belly
Dark Chocolate Cupcakes with Peanut Butter Frosting from Sweet Pea’s Kitchen
Dark Chocolate and Bacon Cupcakes from No Fear Entertaining
Winter Delight Dark Chocolate and Peppermint Cake from Camille Styles
Dark Chocolate Hazelnut Butter from The Healthy Foodie
FreaaaaaaaakkkkeeeeennnnYUM.
And yes, I’m ready for spring too. We have a LONG WAY TO GO.
Bev Weidner recently posted..Slow Cooker Thai Chicken Noodle Soup
Yes, yes we do.
We do but we can make it together Bev!
I shouldn’t have looked at this post! My stomach just started gurgling… it wants a slice!
Brian @ A Thought For Food recently posted..{Back to Basics: D.I.Y. Butter}
There’s a half a cake in the freezer still Brian! I had to put it away until after “the sickness”…
Sorry the stomach flu made the rounds at your home over the holidays. The photos of the kids are lovely and that cake looks decadent! Happy New Year!
Paula recently posted..Happy New Year!
And to you as well Paula!
Oh dear, this looks incredible. I’m all about rich chocolate flavor and coffee is the perfect flavor addition. Bravo!
Wow!! This one is a real showstopper…love the chantilly cream!
I don’t know if they export, but if you happen to see anything by Lost Abbey brewery, I highly recommend it. Their holiday brew is “Gift of the Magi”, the Judgment Day is really good too and its a year round beer. And Nutella in cake form? Sign me up.
Deanna recently posted..Braised Oxtails with Horseradish Cream
Ohh, I never thought to call it that. Damn, the SEO…;)
I knew the second I saw this photo on Tasteologie that it was YOUR gorgeous photo. And I love the beer pairings, not done as often as they should be. I’ve tried a few, but I’ll have to try the others before the spring brews start to be released! If you are ever back in LA I’l have to take you both to Eagle Rock Brewery, such a great place for tastings.
Jackie @ Domestic Fits recently posted..Food & Wine Pairing: Prosciutto Truffle Salad with Pepperwood Grove Pinot Noir
Don’t you worry Jackie….the next time we’re in LA, you’ll find it hard to get us off your couch…:) Ha!
that cake looks so rich and delicious, it’s like the perfect chocolate cake
beti recently posted..Hostess Cake Balls
Hands down BEST winter brew is Granville Island Winter Ale. It’s the only beer our friends and I drink come December. We even go as far as to stock up before its off the shelves and store it in our storage lockers!
I agree, I love GI’s, but some people would disagree! (fools!) Some of our friends find it too “vanilla-y”…huh.
Oh man, this truffle cake looks incredible! I bet it is so rich and delicious! 🙂
To compliment your great winter brews:
Local
VIB’s Hermannator Ice Bock & Dough Head Gingerbread Ale (only on tap this year)
Driftwood’s Blackstone Porter & Old Celler Dweller Barleywine
Good Imports (available locally):
Rogue Mogul Madness Ale
Deschutes Jubelale
Brooklyn Chocolate Stout (out year round but great!)
HUB Abominable _____ (can’t remember full name)
Innis & Gunn Winter Beer 2011
Chees
Hi Jeff!
I am not a huge fan of the Hermannotor to be honest. Dough Head was great! We dragged the kids out to Sauce in Victoria just to grab a pint before it was all gone. Driftwood’s Blackstone was awesome this year. I avoided the Celler Dweller this year due to last year’s raucous performance. I have heard from a couple people this years is pretty good. I’ll put it on my list to pick up before it’s gone.
Imports:
Mogul Madness… LOVED it.
Haven’t tried Deschutes or Brooklyn’s you have listed here yet. I will keep my eyes peeled!
I tried the HUB brew a couple times now and I feel like it has come up short.
Lastly, Innis and Gunn. I have tried this multiple times as well and I can’t get past the strong scotch like barrel taste. Some people can’t stand vanilla, cilantro or broccoli. Me I can’t get past that scotchy oaky taste.
Thanks for the additions!
This kind of cake is really delicious…I want to try to bake and share to my friend..
All the best to you and your wonderful family. Delicious cake!
norma recently posted..LOOK MA I MADE CAKE – BACARDI RUM CAKE FROM PUERTO RICO
Your cake is mouth watering..I want to learn how to bake..I’ll try baking like these.
Elizabeth, your friend Jackie is quite right about Eagle Rock Brewery providing some of the best selections in our town. Your cake looks devilish and decadent. Could you please let me know the specifics of the ground hazelnuts you used? Did you use blanched hazelnuts, toasted hazelnuts with the skins rubbed off, or just raw hazelnuts (skin and all)? Thank you so much for sharing!
I used Bob’s Red Mill Hazelnut meal. It was blanched and ground.
dumb question, but is it 100g of whole hazelnuts ground up, or you grind them up, then measure 100g? thanks!!
100g already ground up, otherwise it would say it like this: 100g whole hazelnuts, ground