As you can see from many articles on this site, we LOVE Rave Review Culinary Spirits! These spirits cook well, taste great, and add that little bit of “booze” that’s needed in many recipes. Since St. Patrick’s Day is right around the corner, there’s plenty of time to pick up some cooking spirits and wow your dinner guests with these amazing recipes! Try these Hops infused recipes for your Irish feast on the 17th!
Irish Hops Stew: (recipe courtesy of The Occasional Chef)
4 Carrots, peeled and cut into 2-inch chunks
4 Celery Stalks, cut into 2-inch chunks
4 Potatoes, peeled and cubed
1 Can Cream of Mushroom soup
1 Can Tomato Soup
¾ cup Rave Review™ Original Culinary Hops™
½ cup water
TT Salt and Pepper
Preheat oven to 350 degrees. Add cooking spray to Dutch oven and brown beef. Cover beef with tomato soup, vegetables, mushroom soup, Culinary Hops and water. Next, season with salt and pepper, then cover with foil or casserole lid and bake 2 hours.
PAIRING: This stew deserves a nice wine, so try a J.Lohr Merlot, its smooth, sexy, and so meant for a stew like this!
Hops Corned Beef & Cabbage
2-3LB Corned Beef (packaged ones in stores work just fine)
2C Rave Review Original Culinary Hops™
1 Head Cabbage, chopped into edible slices
1 White Onion diced
4-6 White Potatoes cut into quarters
Put meat, cabbage, and onions into the crockpot. Cover with water just so the meat and vegetables are covered enough. Add the Hops and let cook in crockpot for 8 hours. Flip corned beef after a few hours and let settle. 20 Minutes before removing the beef, boil the white potatoes until fork tender. Simply coat with some butter, salt, and pepper to taste.
PAIRING: DMZ South African Cabernet Rosé, this wine holds it own when paired with the meat and potatoes. The saltiness of the food combined with the fruit forward notes of the wine makes for one wonderful pairing!
Quick Irish Beer Bread:
If you want something a little different this year, this recipe will be sure to please everyone at the table!
1 ½ cups Rave Review Original Culinary Hops™
2 tbsp. sugar
Preheat oven to 375 degrees. Stir all ingredients by hand until mixed (do not beat). Pour into a greased loaf pan. Bake for 45 minutes.
PAIRING: a nice cold Guinness… this always does the trick!
NO CROCKPOT…NO PROBLEM!!
Hops Corned Beef & Cabbage
3 cups Rave Review!™ Original Culinary Hops™
2 tbsp. dark brown sugar
3 ½ lb. brisket, rinsed well and patted dry
1 tbsp. pickling spice
1 head garlic, halved
1 head cabbage, cut into 8 wedges
2 tbsp. vegetable oil
4 carrots, cut into ¾-inch chunks
1 lb. red potatoes, cut into ¾-inch chunks
2 tbsp. minced fresh parsley
Preheat oven to 300 degrees. In a large pot, whisk together the Culinary Hops and the brown sugar. Add the brisket, it should almost be completely covered by liquid. Add the pickling spice, onion and the garlic. Bring to a simmer, uncovered. Cover and place in oven to roast for 4-6 hours or until internal temperature reaches 145 degrees, turning once halfway. Remove from oven. Spoon out 2 cups of the braising liquid. In a separate large pot, heat oil on medium-high heat, coating the pan evenly. Add the cabbage, carrots and potatoes and brown, about 3-4 minutes per side. Add the reserved braising liquid, bring to a simmer and cover. Turn the heat to low and let cook for 10-15 minutes. Use tongs to carefully remove the cabbage and reserve. Continue cooking the carrots and potatoes another 5 minutes or until cooked through. Sprinkle with parsley and plate out with the cabbage. Slice the corned beef and serve with the cabbage and vegetables. Pour a bit of the remaining braising liquid over the corned beef just before serving.