Suggested Beer Pairing: McMenamins Kris Kringle
Recipe Provided by: Sherry Mohr
1 cup shortening
1 cup sugar
1 cup light molasses
1 T vinegar
1 tsp cinnamon
1 T ginger
2 eggs, beaten
6 cups flour
1 T baking soda
½ tsp salt
1 T ground cloves
1 T allspice
1. Bring first four ingredients to boil. Cool.
2. Add other ingredients. Chill.
3. Fun for kids: roll out the chilled dough in a snake shape and cut into 1-inch pieces.
4. Bake on greased cookie sheet at 350 degrees F for 12-15 minutes.
Beer Pairing Notes:
Pfeffernusse has been a family tradition of ours as long as I can remember. We have noticed wide variations among different recipes so it will be interesting to see how yours compares to ours. Although I have never tried it, I think that the McMenamins Kris Kringle holiday ale may be a viable pairing. It is a robust winter warmer made with small additions of cinnamon and ginger which might work well with the cookies. --- From Tom Johnson, of McMenamins
Averna Stout Flip
With: Ninkasi Oatis
Recipe: Jacob Grier of Hop & Vine
2 oz Averna
1 oz rich stout
2 dashes Agnostura bitters
1 whole egg
Shake hard with ice, then strain into a wine glass. Garnish with freshly grated nutmeg.
Suggested Beer Pairing: Ninkasi Sleigh’R Dark Double Alt
Recipe Provided by: Ninkasi
1 Cup finely chopped walnuts
1 Cup chopped pecans
1 Cup powdered sugar
2 T cocoa powder
1 ½ T agave nectar
12 oz Sleigh’R reduction
1. In a medium saucepan, cook 12 ounces of Sleigh’R over low heat until it reduces to a syrup -- usually takes 15 to 20 minutes. Stir occasionally to avoid burning. If it begins to foam, remove foam with spoon and discard. Allow reduction to cool to room temperature.
2. Mix dry ingredients together. In seperate bowl, mix liquid ingredients together, and then add to dry.
3. Roll by hand into small balls and the roll in powdered sugar
Beer Pairing Notes:
This dessert pairs well with Sleigh’r which draws out the tannins in the walnuts and pecans, creating a flavorful pairing that complements each other’s dry finish. The bitterness of the cocoa is balanced by the maltiness of the beer and offers a slightly sweet toffee flavor. Dusted with extra sweetness from the powdered sugar, this dessert is easy to whip up and isn’t too rich when it comes to holiday treats. --- Jamie Floyd
Monthly recipes and pairings from your favorite brewpubs around Oregon.