![]() ![]() In a large mixing bowl, add ¼ cup of sugar to canned pumpkin and combine. Set the beer syrup aside and allow to cool.įor the candied pumpkin seeds, toast pumpkin seeds in a sauté pan until crunchy then add ¼ cup of sugar and mix until caramelized. In a large saucepan, bring the pumpkin beer to a boil, lowering to a simmer and reduce until about ½ cup, approximately 5 minutes and of syrupy texture. Embrace the gray weather with a pint of pumpkin beer, a slice of semifreddo and a date in your calendar for the returning GPBF this October.ġ cup candied pumpkin seeds (recipe follows) This recipe takes about 24 hours for the semifreddo to set and freeze so plan ahead of time when pumpkin cravings hit. Naturally, he recommends the Night Owl as the pairing for his Pumpkin Ale Semifreddo, noting the ale offers a “contrast great with the sweetness of the dessert.” Not to sweet and great spice as well, a golden color once reduced.” “I think Night Owl is great with the semifreddo. “Depending on your application, adds depth of flavor and color, like in this semifreddo recipe,” Gribas says. But the granddaddy of them all, the Night Owl pumpkin ale takes the cake - er, semifreddo - as the featured ingredient in this recipe from Chef Andrew Gribas of Elysian Bar in Downtown Seattle.įor Gribas, cooking with beer, specifically pumpkin ale, can enhance the dish in a number of ways. 8 in CenturyLink Field’s North Lot outside of Elysian Fields, Elysian made roughly 20 of its own for the category, including house brews and collaborations. Elysian Brewing‘s Great Pumpkin Beer Festival (GPBF) is the nation’s largest and longest running all-pumpkin beer celebration, a staunch commemoration of the squash-ale hybrid that brings in more than 80 pumpkin beers from across the globe. When you are arguably the most devoted brewery to pumpkin beers in the country, you get to throw a party for the genre.
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