Beer-scotti


Yes, oh, yes.  You read it right.  Why stick with the norm?  I love making biscotti, but when opportunity knocks, find the bottle opener!  I have my monthly supper club tomorrow and the theme is Texas.  I was debating what to make and after some deep thought I remembered that a beer I love is right out of that state.  The name — Shiner Bock.  So (I feel like Alton Brown here), time to get to the lab.  I’d made one beer-scotti before, but it’d been awhile, so I had to get the juices (aka beer) flowing.

I started by combining 12oz of Shiner (1 bottle) and about 1 cup of dried cranberries in a pot on the stove to have the cranberries get nice and drunk.  Oh, sorry, absorb all the liquid.  I kept it at medium heat for about 20 or so minutes.

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Once that was done, I let them cool for a bit (and sampled a few…very good!…keep away from children, unless you need them to fall asleep).

Next I was trying to decide what flavors to use as accents.  Do I want this to be savory or sweet?  I chose to do a bit of both.  I opted for rosemary and cinnamon.  So, here I go with all these ingredients, and of the the staples of my normal recipe…

Flour, sugar, baking powder & soda, salt, cinnamon, rosemary, egg yolk, vanilla, (more) Shiner, drunk cranberries, walnuts.

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Dough ready, make it into two logs, throw it into the over at 375 degrees for 25-30 minutes.

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When the first part is done, take it out and slice it.  I use a pizza cutter.  Makes it so easy.  Samples required at this point.  WOW!  WOW!   For the second baking, I just turn the oven off and throw it back in there. I don’t time it, I know it will work perfectly because I’m not picky on the crunchiness, softness, etc. of the biscotti.  If you are wondering, the recipe called for 10 minutes at 325 degrees.

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I am so excited to take this to supper club tomorrow.  So, to summarize…pass me another.  Make that a biscotti this time.

 

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