Cooking with Beer Recipes

Beer Bitty

Nut Brown Apple Cinnamon Muffins

03.07.13

Did I mention one of my recipes was published? No?? Okay, well..

Just over a year ago I moved back to San Diego after 7 years elsewhere. To be completely honest, I dreaded it. The San Diego I remembered was one as an underage scene kid who knew nothing more than all ages venues and late night coffee shops. But at least I had a great job waiting for me! Or so I thought. A cubicle in a windowless sea of cubicles is not the route to happiness. Dang.

Then I received an email from Chef’s Press. They wanted to publish one of my recipes, Quad Braised Osso Buco, as “Dr. Bill’s favorite” in a new book about “beer inspired food” from Chefs and Brewers in San Diego. I was thrilled – so much so that I called in sick to attend the Stone Job Fair the following week (Because the email was a sign, right? Okay, maybe not, but it was a great motivator!). The turnout was unlike anything I could have prepped myself for, but good gosh am I glad I went. The experience confirmed what I already knew, but wasn’t previously ready to embrace – I needed to find a job in the craft beer industry.

A bizarre series of events later and I found myself where I am now: Production Planning at Green Flash Brewing Company. I can honestly say that I’ve never loved a job so much. To anyone thinking about making the leap into craft beer: go for it! I’ve never worked with such extraordinarily passionate people. Shift pints don’t hurt, either..  San Diego life is certainly on the up and up. It’s funny how a job can change your outlook, but then again, don’t we spend more time with our coworkers than our loved ones? Now I can’t imagine living anywhere else.

A mid-March walk on the beach with Adeline the Basset Hound. And it was totally 80F. In the middle of freaking Winter. How is that possible?? Yeah, I can get used to this. (Warning: Instagram’d cuteness below.)
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So here’s a recipe from that book I mentioned, Brew Food, that turned out ah-maze-ing. The muffin tops don’t rise and spill over the cups, but the end result is a tender, moist crumb packed with cinnamon apple deliciousness that’ll leave you licking your fingers.

Recipe adapted from Rachel King’s Apple & Ale Muffins in Brew Food.

Ingredients

  • 1/2 cup + 3 tbs. unsalted butter
  • 3 Granny Smith apples; peeled, cored, and cut into medium dice
  • 1 cup light brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. + a pinch ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. salt
  • 1 cup Nut Brown Ale (preferred: Alesmith Nautical Nut Brown)IMG_4899

Steps

  1. Preheat oven to 325F. Line a muffin pan with paper cups or thoroughly grease with your choice of fat.
  2. Melt 3 tbs. butter in a large pan over medium heat. Add apples with a pinch of salt and a couple of pinches of cinnamon. Saute until soft, about 10 to 15 minutes. Remove from heat and set aside.
  3. Using a standup mixer, or using a bit of elbow grease, cream together 1/2 cup butter and brown sugar until light and fluffy. Add the egg and mix until combined.
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  4. Whisk (or sift) dry ingredients together (including all those yummy spices).
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  5. Add to the butter mixture and mix until there are no lumps. Slowly add the beer and mix until just combined then fold in the apples.
  6. Fill muffin tins 3/4 of the way and bake for 12 to 15 minutes; they’re done when a toothpick inserted into the center comes out with just a few crumbs.
  7. Place on a wire rack and allow to cool completely before serving.
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  8. Beer with breakfast, anyone?
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