Best Christinas Beer And Onion Pancakes With Maple Walnut Beer Syrup Recipes

BEER PANCAKES

Steps:

• In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
• Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

CHOCOLATE MAPLE WALNUT PRALINE

Steps:

• Preheat the oven to 325 degrees.
• Toast the walnuts on a baking sheet in the preheated oven for 8 minutes. Remove from the oven and cool to room temperature.
• Heat the maple syrup in a 1 1/2-quart saucepan over medium-high heat. When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon. Remove the very hot syrup from the heat. Immediately add the walnuts to the syrup and stir to combine. Transfer the glazed walnuts to a baking sheet with sides. Use a metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside.
• Place the sugar and lemon juice in a 3-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes. Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve. Immediately and carefully pour the caramelized mixture over the walnuts, covering all the nuts. Allow to harden at room temperature for at least 30 minutes.
• Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting. Use a sharp serrated slicer to cut (use a sawing motion) the praline into desired size pieces. Store the pralines in a tightly sealed plastic container until ready to devour.

MAPLE WALNUT PANCAKES

Steps:

• In 2-quart saucepan, heat 1 cup maple syrup, 1 teaspoon vanilla and the salt to boiling over medium-high heat. Stir in toasted walnuts; heat about 3 minutes or until warmed through. Set aside.
• Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
• In medium bowl, stir Bisquick mix, cinnamon, milk, eggs, 3 tablespoons maple syrup and 1 teaspoon vanilla with whisk until blended.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
• Serve pancakes with butter and maple walnuts.

ARTICHOKE-SALAMI STROMBOLI

Steps:

• Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.
• Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tablespoon parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
• Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly.
• Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.

JANETTE'S BUCKWHEAT BLUEBERRY BEER PANCAKES WITH BLUEBERRY SYRUP

Steps:

• To make the syrup: Combine the blueberries, jam, brandy and maple syrup in a small saucepan. Place over medium heat and cook, stirring occasionally, until blueberries start to pop, about 10 minutes. Remove from heat and stir in lemon juice. Keep warm.
• To make the pancakes: In a mixing bowl, whisk the beer, egg white, honey, and vanilla. Stir in the pancake mix and blueberries.
• Heat a nonstick griddle or skillet over medium heat. Lightly spray the skillet with nonstick cooking spray. Working in batches, pour in about 1/4 cup of batter for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Serve immediately, with the syrup.

CARAMELIZED ONION-CHEDDAR RUGELACH

Steps:

• Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Melt the butter with 1 tablespoon water in a small skillet over medium heat. Add the onion, sugar and a pinch of salt; cook, stirring occasionally, until deep golden brown and very tender, 20 to 25 minutes. Stir in a few grinds of pepper and the thyme. Transfer the caramelized onion to a plate to cool.
• Unroll the pie dough on a work surface and scatter the caramelized onion all over. Top with the candied walnuts and cheese. Cut into 16 wedges (a pizza cutter works great here), then roll up each wedge starting at the wide end. Arrange on the baking sheet with the pointed tip face down. Lightly beat the egg yolk with 2 teaspoons water; brush on the dough.
• Bake until the rugelach are golden brown, 25 to 30 minutes. Let cool on the baking sheet. Serve warm or at room temperature.

GINGERBREAD PLATTER AND BOWL WITH CANDIED WALNUT MOUSSE AND CINNAMON SUGAR CHIPS

Steps:

• For the gingerbread platter and bowl:
• Preheat the oven to 350 degrees F. Lightly spray a large, oven-safe platter and oven-safe bowl with nonstick cooking spray.
• Mix the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt in a medium bowl. In a stand mixer with the paddle attachment, beat together the butter, brown sugar and granulated sugar. Mix in the molasses and egg, and then stir in the flour mixture. Wrap in plastic wrap and let chill in the fridge for at least 1 hour and up to 24 hours.
• Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Carefully cover the platter and bowl with the dough, trimming the excess. Chill in the freezer for 20 minutes.
• Place the platter and bowl on a sheet tray and bake until just golden at the edges, 18 to 20 minutes. Let cool completely.
• For the candied walnut maple mousse: Lower the oven to 325 degrees F. Toss the walnuts, egg whites, confectioners' sugar, cayenne, salt and 1/2 teaspoon Chinese five-spice powder in a bowl until evenly coated. Spread on a parchment-lined sheet tray and bake until crispy and brown, about 20 minutes. Place in a food processor and process until finely ground.
• Sprinkle the gelatin over 1/4 cup water in a small bowl. Set aside. Heat the maple syrup in a small saucepan with the remaining 1/2 teaspoon Chinese five-spice powder. Add the gelatin and whisk until dissolved. Remove from the heat and allow to cool to room temperature.
• In a stand mixer with the whisk attachment, whip the cream on medium speed until stiff peaks form. Slowly fold in the maple syrup mixture and ground walnuts, being careful not to deflate the whipped cream. Chill in the fridge until ready to serve.
• For the royal icing: Combine the confectioners' sugar and egg whites in the bowl of a stand mixer with the whisk attachment. Mix slowly until stiff enough to form peaks; keep beating until the icing is pure white, fluffy and shiny. Use a silicone spatula to transfer the icing to a pastry piping bag and hold it at room temperature until ready to decorate the gingerbread.
• For the cinnamon sugar tortilla chips: Preheat the oil in a deep fryer to 375 degrees F. Alternatively, heat 3 inches of oil to 375 degrees F in a heavy-bottomed Dutch oven or stockpot.
• Mix the sugar and cinnamon together in a large bowl. Cut the tortillas lengthwise and then widthwise, creating small chips.
• Carefully lower the tortillas into the hot oil and fry until golden brown, 3 to 5 minutes. Depending on the size of your fryer or pot, you maybe have to make 2 batches. Remove to a paper towel-lined sheet tray and then toss in the cinnamon-sugar mixture until coated.
• To assemble: Using a knife or small offset spatula, remove the gingerbread from the platter and bowl. Fill the bowl with the chilled candied walnut maple mousse and arrange the cinnamon sugar tortilla chips around the bowl. Cut the tip off the pastry piping bag of royal icing and pipe festive designs around the outside of the bowl and platter, adding candies as desired. Serve and enjoy!