By: Julia Falk, Digital Marketing Published:
Our Russian Imperial Stout, Harpoon Czernobog, is a tribute to the hardy English stouts brewed to endure the journey across the frigid Baltic to the Russian Imperial Court. It’s dark as the night, full bodied, and delicious. Luckily, my trek home for the holidays doesn’t involve the frigid Baltic, but I’ll no doubt be bringing this home for my family and friends to enjoy.
There’s just something about this beer, with its powerful notes of roasted coffee, dark fruit, and molasses that makes it not only a great choice for cold nights, but a great addition while baking. You only need 4 ounces for this brownie batter which is great news – you’ll have the rest of the bottle to enjoy and a batch of dense brownies to bring home for the holidays!
Harpoon Czernobog Brownies
Adapted from The Kitchy Kichen
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 3 1/2 ounces semisweet chocolate, coarsely chopped
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup Harpoon Czernobog
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour a 9 x 13-inch baking pan. Set aside.
- In a medium bowl, sift together flour, cocoa powder, and salt.
- Melt the chocolate in a heatproof bowl over a pot of boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown, about 5 minutes. Pour the brown butter into the chocolate and stir until combined. Remove the bowl from the heat and stir in the ½ cup of Harpoon Czernobog.
- In a separate medium bowl, whisk together eggs, sugars, and vanilla until thick, about 2 minutes. Add the chocolate mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir until all of the ingredients are well combined. Fold in the chocolate chips.
- Pour into the prepared pan and bake for 35 to 40 minutes or until the edges are firm and the center is set.
- Remove from the oven and allow to cool completely in the pan before slicing. Enjoy!
By: Jordan McMillan, Digital Marketing Published:
An apple a day is easier said than done, but when you add our Craft Cider into the mix, it’s a little more achievable. With the holidays around the corner we decided to add a little twist to an old classic. It might not keep the doctor away, but it will keep your friends coming back for more. Check out the recipe, and be sure to wash it down with a Harpoon Cider!
Mini Apple Cider Pies:
5 – 6 Apples
1 cup sugar
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
2 – 3 Bottles of Harpoon Craft Cider
Pre-Made Pie Dough
1 1/2 cup flour
3/4 cup light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted (1 stick)
- Pre-heat the oven to 350 degrees
- Peel your apples and cup them into small chunks.
- Place the apple chunks into a bowl and pour in your bottles of Craft Cider until the apples are fully submerged in the cider, set aside
- Cut your pie dough into small circles and line each muffin hole with dough
- Make your crumb topping by combining all of the dry ingredients and slowly mix in the butter until you get a crumbly mixture
- After your apples have been soaking for at least 30 minutes, drain the cider from the apples (we don’t blame you if you drain it into glasses and drink it)
- Put the apples back in the bowl and combine the sugar, brown sugar, cinnamon, nutmeg and salt
- Fill each muffin tin with a heaping pile of apples
- Cover each muffin with crumb topping
- Place in the oven and bake for 18-22 minutes, or until the crumb topping is golden brown
- Cool in the muffin tin, and when you’re ready to enjoy, crack another Harpoon Craft Cider to pair it with!