Valentine’s Day: Beer for Dessert

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It’s hard to believe that Valentine’s Day is only a few days away and that it is already time to celebrate this love filled holiday. It’s funny, at the beginning of my husband and I’s relationship, I would get all dolled up and we would head out to a fancy dinner on Valentine’s Day but in the past few years we have realized that it’s about something more than an expensive dinner. This holiday is about celebrating your relationship, your love for one another and making sure you show one another how much you care. Casey and I’s Valentine’s Day tradition (and my all time favorite date night) is going to Chipotle, seeing a good movie and then coming home to have dessert that I prepared. We exchange cards, have our dessert and enjoy a beer or a glass of wine together.

Since this Valentine’s Day I will be in NYC attending Fashion Week, Casey and I decided to celebrate a bit early and I wanted to share the dessert that I made, that we both cant stop talking about. May I introduce you to the Peanut Butter & Mascarpone Pie with DuClaw Naked Fish Beer & Coconut Sauce. It is decadent, super easy to make and a real treat for all the craft beer lovers out there. I hope you are able to try this recipe out to share with your love and make sure you buy a few extra beers to drink with it. So leave the heart-shaped box of chocolates at Rite Aid and try a taking a different route this holiday, I promise your Valentine will be beyond impressed.

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Combine all the pie ingredients in a mixer except the beer, and mix on medium speed until thoroughly incorporated. Continue mixing on low and add the beer slowly until it’s all incorporated. Pour mixture into a silicone cake mold or other mini molds until all the mix is used, should yield 1 (9”) pie, or 3 smaller molds. (NOTE: A regular cake pan can be used as well! Just see extra step later in the recipe) Cover with plastic wrap and freeze until solid.

While the pies are cooling, place the sauce beer amount in a small pot and the chile pepper, bring to a boil and then reduce by half. Add in the Coco Lopez and reduce heat to a simmer and cook for about 5 minutes until it thickens slightly. Pull from the stove and cool for 5 minutes, then put into a food processor to blend up the pepper and incorporate into the sauce. The sauce can be stored at room temperature. Un-mold the pie(s) and slice or place onto plates. NOTE: If using a regular cake pan, dip it in a hot water bath for 10-15 seconds to let it come loose from the pan and make it easier to cut. Or, you can also cut it in the pan. Add sauce and garnish and enjoy!

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 Product was provided by DuClaw Brewing Company

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DuClaw Brewing Company is a leading craft brewery founded in 1996, and is based in Baltimore, Maryland. The company has released more than 65 unique beers and countless variations and blends, and is available in select liquor stores, restaurants and bars throughout Maryland, DC, New Jersey, Delaware, Virginia and Pennsylvania. DuClaw’s state-of-the-art, 60,000 square foot brewing facility produces over 25,000 barrels per year to keep pace with an ever-expanding lineup of specialty brews. DuClaw also operates brewpub restaurants in Arundel Mills, Bel Air, Bowie and Baltimore Washington International Airport that serve its award-winning craft beers on tap. For more information on DuClaw Brewing Company visit www.duclaw.com.

xoxo

Sarah

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