As the seasons change, new beers begin to fill the shelves. Just as fresh produce infuses the flavors of fall into our meals and celebrations, so can seasonal beers.
As the seasons change, new beers begin to fill the shelves. Just as fresh produce infuses the flavors of fall into our meals and celebrations, so can seasonal beers. This month, I wanted to share how to design your own marshmallows. By incorporating all the flavors fall brings to our table—from pumpkin to sweet potato and fragrant spices—this simple marshmallow recipe can be transformed to create a multitude of dishes to share with friends and family. Happy Thanksgiving!
Pumpkin Ale Marshmallows
By now, pumpkin beers have been lining the shelves for weeks. Despite the style’s polarizing effect, it’s a great beer for cooking. Or, try swapping in another fall beer (suggestions follow) to create your own flavor profile. Makes: 9 or 12 marshmallows
INGREDIENTS
1 1/2 cup Pumpkin Ale, such as Dogfish Head Punkin or Hi-Wire Brewing Sour Pumpkin Ale 3 tbsp unflavored gelatin1/4 cup light brown sugar
3/4 cup organic sugar
1/2 cup Grade B maple syrup
1/2 cup light corn syrup
1/4 tsp kosher salt
1/2 cup pumpkin purée, canned (optional)
2 extra-large egg whites, at room temperature
2 cup powdered sugar, sifted, plus extra for dusting
DIRECTIONS
This story is from the #130 (November 2017) edition of BeerAdvocate magazine.
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This story is from the #130 (November 2017) edition of BeerAdvocate magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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