South Hollow Cooking

Recipes from South Hollow Road

Fist Jab Milk Stout October 29, 2008

Filed under: Brewing,Halloween,Uncategorized — chefstress @ 2:21 pm

Chris and I have been busy learning to brew beer since June, that definitely explains the lack of posts for Summer 08 from me.  This Friday, Halloween, we’re going to serve our first kegged beer, The Terrorist Fist Jab Milk Stout.  This beer was the fifth batch we brewed.  I really wanted to make a milk stout, in honor of my favorite Keegan Ales brew, Mother’s Milk.  We brewed this on 8/16/08.  On 8/23/08 we moved it to secondary.  The Milk Stout was kegged it on 8/30/08.

The bag of specialty grains used prior to steeping.

The OG reading – 1.060

Vigorous fermentation brought to us by Six Point Craft Ales!

Gravity reading on 8/21 – 1.022

Transferring to secondary on 8/23

Here’s the recipe:

8.5 lb Pale Liquid Extract

Specialty grains:
1.00 lb Chocolate Malt
0.75 lb Caramel/Crystal Malt
0.50 lb Roasted Barley
0.50 lb Cara-Pils/Dextrine

2.5 oz Goldings, NZ [4.1% aau] (60 min)
0.5 oz Goldings, NZ [4.1% aau] (40 min)
1.0 oz Fuggle, UK [4.3% aau] (40 min)
1.0 oz Fuggle, UK [4.3% aau] (20 min)

1.00 lb Milk Sugar (Lactose)  was added at end of boil

started with 2 gallons of water, and we steeped the specialty grains at 150F for 30 minutes before we started the boil.

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Spooky Halloween Cookies October 27, 2008

Filed under: dessert,Halloween — southhollow @ 12:40 am

Black Skulls

I know black cookies sound a little gross but I promise they taste just as good. They are just chocolate sugar cookies with 2 tbs black food coloring that you can get at any baking specialty store. I got my food coloring at New York Cake & baking Distributors at 56 W. 22nd St., just east of Sixth Avenue.


Chocolate Sugar Cookies:

2 3/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon backing powder

1 cup unsalted butter, room temperature

1 3/4 cups  granulated white sugar

2 eggs

2 teaspoons pure vanilla extract

2 tbsp black food coloring


Royal Icing:

2 large egg whites

2 tsp water

3 cups confectioners sugar

For Chocolate Sugar Cookies:

In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.
In the bowl of your electric mixer beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and food coloring and beat until combined. Add the flour mixture one cup at a time and beat after each addition until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees Fahrenheit and place rack in the center of the oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch.  Cut out desired spooky shapes.

Bake cookies for about 10  – 12 minutes or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing when cookies are completely cool.