Winter is finally getting the hint and getting the heck outta Dodge…and to celebrate, it’s once again time for Samuel Adams Summer Ale. This warm-weather favorite is the bright summer sunshine we’ve been longing for ~ in liquid form. Brewed with lemon zest and grains of paradise (an ancient, exotic African pepper), Sam’s Summer Ale is refreshing with a citrusy finish and is perfect for beach parties, backyard BBQs, and everything in between.
Now, you know how good Summer Ale is right from the bottle or chilled mug, but did you know how delicious it is when used as a cooking ingredient? Here are three Summer-Ale infused recipes, each of which pairs perfectly with the warm, sunny days ahead! And please visit www.samueladams.com for more recipes and pairings!
Grilled Summer Vegetable with Samuel Adams Summer Ale Vinaigrette
1 bunch asparagus
8-10 peeled baby carrots
1 red pepper
1 yellow pepper
1 medium zucchini cut into 1/3 inch slices
1 large red onion cut in ½ inch slices
1 cup extra virgin olive oil
Salt and pepper
1 tsp. fresh thyme
1 tsp fresh oregano
1 tsp chopped fresh chives
1 tsp minced shallots
1 tsp Dijon mustard
1 tbsp white balsamic vinegar
1 cup canola oil
2 cups extra virgin olive oil
2 tbsp Dijon mustard
½ cup white balsamic vinegar
2 tbsp Samuel Adams Summer Ale
2 tbsp chopped fresh herbs (think chives, tarragon, parsley)
Separately blanch asparagus and carrots in boiling salted water. Cut carrots in half lengthwise. Whisk together all ingredients for marinade and coat zucchini, yellow squash, and red onion. Lightly coat peppers in olive oil and season with salt and pepper. Grill, turning frequently, until pepper is charred all around. Wrap each pepper in paper towel and set aside. Season veggies with salt and pepper and grill on both sides until warmed through. Once peppers cool slightly, remove paper and carefully remove stems and seeds. Using the back of a paring knife, carefully remove skin. Whisk together all vinaigrette ingredients and lightly dress vegetables.
4 tbsp olive oil
Zest of 1 lemon
2 tbsp ground cumin
2 cloves of garlic, minced
2 tsp fresh ground pepper
½ cup Samuel Adams Summer Ale
Six 8-10 oz. swordfish steaks
Combine olive oil, lemon zest, cumin, garlic, pepper, and Samuel Adams Summer Ale. Generously coat swordfish and let marinate for at least one hour. Preheat grill to medium heat. Remove excess marinade from swordfish. Place fish on grill and cook 3-5 minutes on each side until fish becomes opaque but not dry. Dollop fish with 2 tbsp (or more, according to taste) of avocado butter and let it melt into the fish. Serve immediately.
2 ripe avocados, skinned and pitted
2 tbsp salted butter
2 tsp ground cumin
2 tsp ground coriander
2 tsp freshly ground pepper
Sprigs of fresh coriander for garnish (optional)
In a blender, puree avocados and butter. Add cumin, coriander, and salt and pepper.
Samuel Adams Summer Ale Fresh Berry Sherbet
1 cup Samuel Adams Summer Ale
1 cup sugar
1 cinnamon stick
1 tbsp finely minced lemon zest
1 ½ cups pureed blackberries, strained
1 ½ cups pureed raspberries, strained
2/3 cup heavy whipping cream
1 tbsp lemon or lime juice
In a small pan, combine Summer Ale, sugar, cinnamon stick, and lemon zest. Heat slowly, stirring until sugar is completely dissolved. Cover and bring to a slow boil for 1 minute. Remove lid and continue to slowly boil for 3 minutes. Remove from heat, strain, and cool to room temperature. Add remaining ingredients and chill. Pour into an ice cream maker and proceed with factory directions.
ENJOY and HAVE A WONDERFUL SUMMER!