Old Stock Ale is the perfect companion to holiday meals and desserts, but did you know you can also cook with the beer? This rich, malty brew offers a unique twist on classic holiday flavors, turning traditional desserts into something special. Today we have two delicious recipes that incorporate Old Stock Ale—candy cap bread pudding with a decadent Old Stock Ale reduction sauce, and pears poached in the brew for a festive, flavorful finish. Ideal for any winter celebration, these desserts will become a seasonal favorite to enjoy throughout the holidays and beyond!
Candy Cap Mushroom Bread Pudding with Old Stock Ale Reduction
Have you ever heard of a dessert mushroom? Candy Cap mushrooms grow around Mendocino County. They have a sweet flavor reminiscent of maple syrup, making them a great addition to many desserts. This recipe calls for dried candy cap mushrooms, which you can find for sale online.
Old Stock Reduction Sauce(make in advance)
Ingredients:
- 40 oz. Old Stock Ale
- 1 & 1/2 cups granulated sugar
- 4 whole cloves
- 2 star anise
- 2 cinnamon sticks
- 6 whole black peppercorns
Put all ingredients in a heavy bottom saucepan and bring to a boil. Reduce heat and simmer for 1 hour. Strain sauce to remove spices, put back in pan, keep heat low and reduce to syrup. This takes about 3 hours. The sauce up to a month in the refrigerator.
Candy Cap Mushroom Bread Pudding(Serves Four)
Ingredients:
- 1 loaf brioche
- 6 oz. white sugar
- 1/2 cup dried candy cap mushrooms
- 8 oz. heavy cream
- 2 oz. dark brown sugar
- 11 oz. milk
- 2 eggs plus 1 egg yolk
- 1/4 cup turbinado sugar for topping
Cut brioche into cubes and place in a buttered casserole dish or a 13” x 9” enamel or glass pan. Grind white sugar and dried mushrooms together in a food processor and set aside.
In a heavy saucepan, combine cream, the mixture of white sugar and mushrooms, the dark brown sugar, and 9 oz. of the milk and bring to a boil. In a large bowl, whisk eggs and remaining 2 oz. of milk. Slowly pour the cream mixture into the eggs, stirring constantly. Strain the egg/cream mixture through a fine mesh screen over the brioche. Let the bread absorb the mixture. Sprinkle the top with the turbinado sugar and bake in a 300° oven for 1 hour 10 minutes.
Serve on dessert plates swirled with Old Stock Ale reduction sauce and a glass of Old Stock Ale.
Poached Pears
Pears poached in wine are a beloved holiday classic, offering a warm, spiced sweetness that pairs beautifully with winter flavors. But have you ever considered poaching pears in beer? Using Old Stock Ale in this recipe adds a rich, malty depth that enhances the natural sweetness of the pears, creating a unique twist on a traditional favorite. This a simple yet elegant dessert will bring a new dimension to your holiday table.
Pears Poached in Old Stock Ale
Ingredients:
- 4 firm pears, such as Bosc, Anjou, or Bartlett
- 3 cups Old Stock Ale, or two 12oz bottles
- 1/2 cup sugar (adjust to taste)
- 1 cinnamon stick
- 1-2 cloves
- 1 strip orange peel
Peel the pears, leaving the stems intact. In a medium saucepan, combine the Old Stock Ale, sugar, cinnamon stick, cloves, and orange peel. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the pears to the saucepan, making sure the liquid covers most of the fruit. If the pears are not fully submerged, turn them periodically while poaching. Reduce the heat to low and let the pears simmer gently until they are tender when pierced with a fork (about 20 minutes).
Once the pears are cooked, remove them from the liquid and set aside. Increase the heat to medium-high and allow the poaching liquid to reduce by half, which will thicken and concentrate the flavors. Discard any remaining whole spices. Serve the poached pears drizzled with the reduced ale sauce. These pears are great on their own, but a scoop of vanilla ice cream or cinnamon baked pastry treat would be a nice accompaniment.
Happy Holidays!
From our table to yours, we hope these festive desserts bring warmth and joy to your holiday gatherings. Here’s to delicious moments, shared with loved ones, and to a bright, flavorful year ahead. Happy holidays!
