Recipes from The Summit - Cincinnati News, FOX19-WXIX TV

Recipes from The Summit

White Cheddar Soup – Pretzels, Stout & Mustard

Serves 8

 

White Cheddar Soup

1# Yukon Gold Potatoes, washed

1.5C Heavy Cream, In a Saucepot ready to cook

3C Potato Cooking Water

Salt tt

8oz. White Cheddar, grated– (Grafton Village is our fav)

Salt tt

Sugar tt

  • Set up a blender. Cover your potatoes with water and cook until extremely tender but not bursting from their skins. Warm the cream with a pinch of salt. Work quickly to strain your potatoes out of the cooking water (save your water) and into the blender. Add 3C cooking water and 1.5C heavy cream to the blender with a pinch of salt and sugar. Cover the blender and jog the toggle switch to high speed. While the blender is running add the cheddar, season with salt and sugar. Taste and adjust with more cream, salt or sugar and strain.

 

Potato Crispies

1 Idaho Potato, baked, cooled

  • Preheat a fryer to 325F. Grate the potato on the largest setting of a box grater. Fry the shreds in a small basket strainer until golden and crispy. Drain on paper towels and season with salt.

 

Stout Ice Cream

1 oz. powdered milk

4 oz. sugar

2 t ice cream stabilizer

6 oz. liquid glucose

2 ½C milk

1C heavy cream

6 egg yolks

Salt tt

1C Stout-We prefer Samuel Adams Imperial Stout

  • Mix your powdered milk, sugar, and stabilizer in a bowl and reserve. Place your egg yolks in a large mixing bowl and reserve. In a sauce pot mix your glucose, milk, and heavy cream. Slowly whisk in your stabilizer mix. Bring the liquids to a boil to dissolve the dry mix. Whisk the yolks and slowly pour small amounts of the hot cream solution over to temper the yolks. Return the cream/yolk solution back to the sauce pot and slowly cook until the liquid reaches 185F or coats the back of a spoon without being runny. Blend the mixture on high speed until smooth and refrigerate. The next day when the mixture has thickened, whisk in your stout and taste to adjust your salt. Churn in an ice cream machine according to manufacturer's instructions.

 

 Stout Noodles

1 Samuel Adams Cream Stout

1T Water

1T Sugar

2.5t agar agar

Salt

  • Pour the stout and the water in a small saucepot. Mix the sugar and agar together to avoid clumping. Whisk the agar/sugar into the cold beer solution and bring to a boil for one minute and season with a small pinch of salt. Allow to set in a bowl in the refrigerator. Grate the gel lengthwise with a Ribbon Paddled Microplane and reserve.

 

Soft Pretzels

Dough:

1/2C 115F water

1 ¼ t active dry yeast

Pinch of Brown Sugar

1/4C buttermilk

2T packed light brown sugar

3/4 t granulated sugar

1 ½ t vegetable oil

2C bread flour

1 ½ t salt

  • Place the water in a medium sized mixing bowl and stir in the yeast with the sugar. Let the yeast activate, you will see small bubbles form at the top, about 6-8 minutes. Add the buttermilk, sugars, and vegetable oil and mix thoroughly. Mix the flour and salt in a food processor. With the motor running, add the yeast mixture and process for 2 minutes. Spray a large bowl with nonstick cooking spray. Scrape the dough into the bowl. Spray a sheet of plastic wrap and cover the bowl, sprayed side down. Refrigerate the dough until doubled in size, about 45 minutes.
  • Line two baking sheets with parchment, then spray parchment with nonstick cooking spray. Transfer the dough to a lightly floured surface. Divide the dough into 8 equal portions. Roll each portion into foot long ropes. Transfer the ropes to the prepared trays. Cover with plastic wrap that has been sprayed with cooking spray. Refrigerate until doubled, about 45 minutes.

 

While the pretzels are proofing finish the….

 

Poaching Liquid:

8C water

¼C Amber beer

¼C baking soda

¼C packed light brown sugar

3T vegetable oil

Pretzel salt

  • Preheat your oven to 450F. Place the racks in the oven at the very top and bottom. Bring 8 cups water, beer, baking soda, and brown sugar to a simmer in a large wide pot. The liquid should have a depth no more shallow than 1 ½ in.
  • Spray two baking sheets with nonstick spray. Poach the pretzels in the beer for 10 seconds, flip over and poach for another 10 seconds. Lift from the poaching liquid and transfer to the prepared sheets. Brush with vegetable oil and season with salt.
  • Bake the pretzels for 8 minutes. Rotate the trays and bake for another 7 minutes, until golden brown. Let the pretzels cool and cut into 1" pieces. Serve immediately.
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