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.
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.
Dough ready, make it into two logs, throw it into the over at 375 degrees for 25-30 minutes.
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.
I am so excited to take this to supper club tomorrow. So, to summarize…pass me another. Make that a biscotti this time.