Ingredients:

2 (1oz) scoops White Russian Ice Cream
3-4oz chilled Whynatte (what’s that, you ask?) or latte
1oz vodka
1oz chocolate syrup

Directions:

Drizzle bottom of glass with chocolate sauce. Drop 2 scoops White Russian Ice Cream in glass. Shake vodka and chilled Whynatte together in shaker. Pour over top Ice Cream. Serve immediately.

Ingredients:

1 oz Peach Lambic Ice Cream

.5oz Raspberry Liqueur (substitute with any berry liqueur)

4oz dry champagne or prosecco

Directions:

Pour raspberry liqueur into bottom of chilled flute glass. Pour champagne in halfway, letting bubbles settle. Drop in 1 scoop of Peach Lambic. Serve immediately (and watch the magic happen).

Ingredients:

Waffle:

2 cups self-rising flour

1 bottle (12oz) beer (we like Triple Karmeleit)

½ cup unsalted butter, melted

¼ cup milk

2 eggs, separated

1 tablespoon honey

1 teaspoon vanilla extract

Lindemans Framboise Lambic Sauce (from Merchantduvin.com):

2 pints fresh raspberries

0.25 cup sugar

1 tsp lemon juice

2 tsp Lindemans Framboise Lambic

1 pint Peach Lambic ice cream

Directions:

Begin with sauce. Combine raspberries and sugar in saucepan. Cook under low heat until raspberries are broken down – about 10 minutes. Remove from heat and add remaining ingredients. Strain to remove seeds. Set aside.

Preheat a waffle iron according to manufacturer’s instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.

Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp.

Cut waffles to desired size and place in a bowl. Drizzle 2-4oz Raspberry sauce over warm waffle. Scoop 1-2oz Peach Lambic ice cream on top. Serve immediately.

Ingredients:

1-1/2 cups sugar

3 tablespoons all-purpose flour

1-1/2 cups sliced fresh or frozen rhubarb, thawed and drained*

1-1/2 cups fresh or frozen cranberries, halved

1-1/2 cups chopped peeled tart apples

1/4 cup melted butter

Pastry for double-crust pie (9 inches)

1 pint Pumpkin Ale Ice Cream

Directions:

Preheat oven. In a large bowl, combine sugar and flour; stir in rhubarb, cranberries and apples. Line a 9-in. pie plate with bottom pastry; add filling evenly.

Cover with crust. A lattice crust is preferred. Seal and flute edges. Brush crust with melted butter. Bake at 450° for 10 minutes. Reduce heat to 350° bake 40 minutes longer or until filling is bubbly. Cover edges loosely with foil to prevent overbrowning if necessary.

Let cool uncovered for ~20 mins. Slice a portion of desired size, and top with 2-3oz of Pumpkin Ale Ice Cream. Serve immediately.

Note: If using frozen rhubarb, measure rhubarb while frozen, then thaw completely. Drain in a colander, but do not press liquid out before mixing in.

Caramel Apple Turnover with Honey IPA Ice Cream & Caramel Sauce

Pie Dough

2 ½ cups flour

2 sticks butter (cold and cubed)

2 teaspoons cinnamon

¼ to ½ cup cold IPA or Pale Ale (We love O’Dempsey’s Inukshuk IPA)

1 teaspoon salt

1 teaspoon sugar

Combine flour, cinnamon, salt and sugar in a large bowl and stir to combine. Cut in cold butter. Add enough beer to bring the dough together.  Form into a ball and chill for 2 hours.

Apple Filling:

5 Granny Smith Apples

4 tablespoons unsalted butter

1 ½  teaspoons cinnamon

½ cup IPA or pale ale (such as O’Dempsey’s Inukshuk IPA)

1 cup brown sugar

6 tablespoons of Happy Hour Confection’s Porter Caramel

Peel the apples and cut into small cubes. Put in a saucepan with the other ingredients and cook until the apples are softer but not mushy. Set aside to cool.

Heat oven to 350 degrees.

Allow dough to come back to room temperature and roll out to about 1/8 to 1/4 inch thick. Cut the dough into 3 inch squares. Spoon the apple mixture in the center and add one tablespoon of Porter Caramel. Fold the dough over to make a triangular turnover. Use a fork to crimp the edges.  Brush the top of the turnover with a beaten egg and sprinkle with a little bit of sugar. Bake on parchment paper for 35 minutes.

Best served warm on a plate with 1-3 scoops of Honey IPA ice cream, drizzled with caramel sauce.

Cheers!

Ingredients:

1 OZ Light Rum

4-6 OZ Mojito Sorbet (a generous scoop)

~8 OZ Club Soda

Lime Wedge

Directions:

Pour rum into chilled glass. Scoop Mojito Sorbet in. Pour club soda over until filled. Garnish with lime wedge and serve Immediately.

Strawberry Wheat Shortcake

2 ¼ cups flour
4 teaspoons baking powder
3/4 teaspoon salt
2 tablespoon sugar
4 tablespoons butter
1 cup Wheat Beer (Leinenkugel’s Summer Wheat recommended)
1 Pint of Frozen Pints Peach Lambic Ice Cream

Strawberries
2 cups strawberries
½ cup sugar
½ cup wheat beer

1 pint Peach Lambic

Directions

Cut the strawberries into bite sized pieces and put into a bowl with sugar and beer. Allow to marinate for at least 30 minutes.

Heat oven 450 degrees.

Mix flour, baking powder, salt and sugar together . Cut in cold butter (this can also be done in a food processor). Add the beer.

Roll out to about ½ inch thickness and cut with biscuit or cookie cutter (shape of your choice but no bigger than 3 inches) Place the cut dough on a cookie sheet and brush with a mixture of melted butter and beer. Sprinkle with a little bit of sugar and bake for 15 minutes or until golden brown.

Once cooled, cut the shortcakes in half and spoon over strawberries. Top with Frozen Pints Peach Lambic Ice Cream and a bit of the remaining juice from the strawberries.

Ingredients:

Pastry:
1 1/2 cup flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup plus 1 tablespoon butter, cubed and cold
2-4 tablespoons ice water

Filling:
1/2 cup ground almonds, lightly toasted
1 tablespoon flour
1/4 cup sugar plus more for dusting
1 1/2 pounds strawberries, hulled and halved

Topping:

1 pint Strawberry Sofie ice cream

Directions:

1. Begin with the pastry. Combine flour and salt in a large bowl. Add cubed butter and work it into the dough with a pastry cutter until it resembles breadcrumbs. Add the water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and form a disk. Let the disk rest for 30 minutes in the refrigerator. Preheat the oven to 400º.

2. Clean and halve the strawberries. Toast the ground almonds lightly in a dry pan (approx. 4 minutes). Add the flour and sugar to the almond meal.

3. Roll out the chilled pastry and set it on a sheet pan with parchment underneath. Spread the almond mixture on the pastry leaving a generous border. Toss the strawberries with a tablespoon of sugar and then lay them on top. Roll the strawberries around in the almonds to distribute the toasted flavor if desired.  Fold up the sides of the galette.

4. Bake at 400º for 25 minutes, or until crust is lightly golden.

5. Serve warm with a small scoop of Strawberry Sofie ice cream.

Ingredients:

2 2oz Scoops Malted Milk Chocolate Stout

6-8oz Guinness or your favorite Stout beer (we like Jailhouse’s Breakout Stout)

Directions:

Scoop ice cream into frosted mug. Slowly pour stout beer over. Serve immediately with a spoon and straw.

Happy St. Paddy’s!