These salty-sweet beer puffs are perfect for your next get-together. Megan, the blogger behind these beer puffs, says they can be served hot or cold and the IPA adds an amazing dimension to the recipe.
Prep Time: 20 minutes | filling should sit overnight | Yield: asdf
Ingredients
Beer Puffs
1 cup India Pale Ale
1 cup King Arthur All-Purpose Flour
1 stick unsalted butter
1/2 tsp salt
1/2 tsp sugar
4 large eggs
Deviled Ham Filling
1 8-ounce package cream cheese, softened
2 4.5-ounce cans deviled ham
1/2 cup Cabot Extra Sharp Cheddar, shredded
1/2 cup strawberries, chopped
1 tsp horseradish
2 tsp apple cider vinegar
3 Tbsp chives
1/2 tsp sugar
1/4 tsp salt
Directions
Beer Puffs
Preheat oven to 425°F. In a medium saucepan, bring beer and butter to a boil over medium-high heat. Cut heat back to medium and stir in flour, salt and sugar.
Keep mixing until dough forms a ball. Remove from heat and add eggs, one at a time, beating after each addition.
Drop tablespoons of dough onto a Silpat lined cookie sheet. Bake for 18 minutes. Remove from oven and allow to cool.
Deviled Ham Filling
Combine all ingredients in a small bowl. Refrigerate overnight.
Assemble Puffs
Slice puffs crosswise. Fill puffs with tablespoon of ham mixture.
If serving hot, preheat oven to 350°F. Place puffs on a lined cookie sheet and bake for 6 minutes.
The Fort Collins Brewery shares their recipe for pecan pie made with their Big Shot Brown Ale. served to perfection warm with a scoop of vanilla ice cream on top.
Leche Molé, a mocha Mexican milk stout brewed with vanilla beans, cocoa nibs, coffee and Ancho chilies is the perfect addition to these rich brownies made with cinnamon and cayenne.
Share Post