Spring has sprung throughout most of the country (apologies to those areas that still have snow), meaning warmer temperatures and lighter spirits are on the way. And speaking of lighter spirits, we have one for you – Magic Hat #9. This sensational elixir is a pale ale brewed by Magic Hat Brewing Co., actually, they refer to it as “not quite pale ale.” And with its sharp blend of hops and apricot, it’s not only the perfect beverage to enjoy with a warm spring day, but it’s also the perfect ingredient for a savory and indulgent feast.
Within each bottle of this potent brew lies a great marinade for beef, chicken and pork, a starter for a delectable sauce and one of the best leavenings for breads. As such, we have compiled a few recipes that are sure to make your impress whoever gets their taste buds on them. No, seriously, they’ll swoon – just like magic.
1 ½ lb jumbo shrimp, peeled and de-veined
3 garlic cloves, peeled and minced
2 tbsp capers
¼ cup Panko crumbs
1 tsp Herbs de Provence
2 tbsp unsalted butter
¼ cup Magic Hat #9 Ale
salt and pepper to taste
Leaving the tails on the shrimp, carefully run the edge of a pairing knife down the center of the fatty end of the each shrimp, making sure you do not cut them completely in half. Run your finger through the slit and “butterfly” each of the shrimp. Place the shrimp into a large Ziploc bag. Zest half of the lemon into the bag, slice the lemon in half and squeeze the juice from the lemon in the bag as well. Add the capers and marinate overnight in the refrigerator.
Preheat oven to 350°F. Remove the shrimp from the bag and arrange on a greased baking dish. Cover with the marinade, garlic, butter, salt and pepper. Bake for 12-15 minutes, or until golden brown. Remove from the oven and sprinkle with Panko crumbs. Serve immediately.
With this dish, served as an appetizer, the presentation should be thought of when arranging the baking dish. It is best to serve the dish directly in the baking dish. As such, if you have a large ramekin or some pretty bake and serve platter – individual portions could even be baked in smaller ramekins for each person. Just make sure to use enough butter and marinade so that the shrimp are not stuck to the dish.
2 to 3 lb beef brisket
4 – 12 oz bottles Magic Hat #9 Ale
5 thick slices bacon, coarsely chopped
1 bag of pearl onions, peeled
1 bag baby carrots
1 head cauliflower, separated into florets
15-20 baby red potatoes
1 cup chopped celery
1 cup sugar snap peas
12 cloves garlic, peeled
2 tsp Albanian rubbed sage
¼ cup fresh parsley, finely minced
2 bay leaves
2 tbsp butter
2 tbsp all purpose flour
Preheat oven to 350 °F. Pat dry the brisket using paper towels and rub the brisket with sage and Kosher salt generously on all sides. In a large skillet, brown the bacon over medium heat. Remove bacon and dry on rack.
Turn heat up to medium-high. Carefully pan-sear the brisket on both sides, making sure not to press out any of the delicious juices. Once the brisket is seared, set it aside on a large platter. Pour all but two tbsp of the bacon grease into your drippings can or in a container to dispose of. Using a splash or two of the beer, blanche the skillet and deposit remaining jus into a large Dutch oven or Le Crueset.
Add the garlic cloves to the grease and roast in the oven until the garlic is a golden brown (about 3 minutes). Remove from the oven; add brisket with the beer and onions. Crumble the bacon into bits and add it to the mix. Cover and braise for 2 ½ hours.
Once again, remove from the oven. Add the remaining vegetables along with the bay leaves. Cover and braise for an additional hour or until the vegetables and brisket are tender and juicy. Remove the brisket, garlic cloves and vegetables and arrange on a serving platter, cover with aluminum foil to lock in heat. Dispose of the bay leaves.
In a small saucepan, melt the butter over low heat and slowly add the flour – constantly stirring to make a roux. Heat the mixture until it is a golden cream. Slowly add the roux to the pan juices creating gravy. Add salt and pepper to taste.
Pour the gravy over the brisket, sprinkle with parsley and serve immediately.
1 pkg yellow cake mix
1 pkg instant vanilla pudding mix
1 cup Magic Hat #9 Ale
¼ cup vegetable oil
1/3 cup unsalted butter
2 cups powdered sugar
2 tbsp Bacardi rum
2 cups of fresh raspberries
Preheat oven to 350°F. Combine the pudding and cake mixes in a food processor, lightly blend to combine the dry ingredients. Slowly add the beer and vegetable oil allowing the dry ingredients to soak up the moisture in levels. Next, add the eggs and mix the ingredients on high. Pour the mixture into a Bundt pan; bake for 35-45 minutes, or until the cake can pass the toothpick test. Let the pan completely cool and turn the cake over on a wire rack.
Melt the butter in a medium saucepan on low heat. Slowly whisk in the powdered sugar and rum. Once combined, add about 3-4 teaspoons of water – one teaspoon at a time until the mixture turns to syrup.
Drizzle the warm glaze over the cake and allow the glaze to solidify. Fill the hole of the cake with raspberries and top with powdered sugar. After slicing and plating, accent each slice with more fresh raspberries.