Hop usage outside of beer?
June 6, 2011 2:23 PM Subscribe
What sorts of non-beer foods/recipes might benefit from some hops?
I've a couple ounces of hops left over from my last batch of beer. They aren't types I typically use in my recipes so I don't want to stash them in the freezer just to forget about them. What are some good (non-beer) uses for 1 to 2 ounces of hops?
I've a couple ounces of hops left over from my last batch of beer. They aren't types I typically use in my recipes so I don't want to stash them in the freezer just to forget about them. What are some good (non-beer) uses for 1 to 2 ounces of hops?
Off the top of my head:
Infuse spirits with them. Make herby, hoppy cocktails.
Infuse a simple syrup with them to eat over fruit.
Steep them in cream or milk for ice cream—I think this could be really nice with honey as the sweetener, maybe a brown butter element.
Use them very sparingly as an herb accent for eggs.
Or in pan sauces for meat—I think a mustard/hop sauce for chicken or fish might be great, or a lemon/hop cream sauce.
posted by peachfuzz at 2:38 PM on June 6, 2011
Infuse spirits with them. Make herby, hoppy cocktails.
Infuse a simple syrup with them to eat over fruit.
Steep them in cream or milk for ice cream—I think this could be really nice with honey as the sweetener, maybe a brown butter element.
Use them very sparingly as an herb accent for eggs.
Or in pan sauces for meat—I think a mustard/hop sauce for chicken or fish might be great, or a lemon/hop cream sauce.
posted by peachfuzz at 2:38 PM on June 6, 2011
If you do use it with cream, I would suggest infusing the cream and not adding it directly to the sauce as it is very bitter and astringent. This way you can control the amount of hop flavor much better by controlling the amount of cream you add.
I agree that, in very small doses, it could pair well with chicken or pork. I don't see it going with fish very well.
It might go well with game meats like boar nicely.
posted by TheBones at 2:42 PM on June 6, 2011
I agree that, in very small doses, it could pair well with chicken or pork. I don't see it going with fish very well.
It might go well with game meats like boar nicely.
posted by TheBones at 2:42 PM on June 6, 2011
Perhaps you could infuse them in a mild oil for a few weeks, using the hopped oil to flavor bruschetta, salad dressings, and other uncooked oil applications.
posted by Blazecock Pileon at 2:43 PM on June 6, 2011
posted by Blazecock Pileon at 2:43 PM on June 6, 2011
You might find some recipes using hops here. Also, there's a hop fried chicken recipe here.
posted by bajema at 3:32 PM on June 6, 2011
posted by bajema at 3:32 PM on June 6, 2011
Bread dough. It'll be delicious.
posted by JesseBikman at 3:59 PM on June 6, 2011
posted by JesseBikman at 3:59 PM on June 6, 2011
Since I hear that hops are similar to the flavor of pot, this article might be of interest. I don't know if the substitution would be 1:1.
posted by sugarbomb at 10:02 PM on June 6, 2011
posted by sugarbomb at 10:02 PM on June 6, 2011
How would you get them into the bread dough -- infusing the water, or just throw some in?
posted by wenestvedt at 6:43 AM on June 7, 2011
posted by wenestvedt at 6:43 AM on June 7, 2011
@wenestvedt
Just mix in the mashed hops with the flour. You'll want to use more yeast, since the hops will make the dough heavier. This requires experimentation, but it will make a richer, sweeter bread.
posted by JesseBikman at 1:22 PM on June 10, 2011
Just mix in the mashed hops with the flour. You'll want to use more yeast, since the hops will make the dough heavier. This requires experimentation, but it will make a richer, sweeter bread.
posted by JesseBikman at 1:22 PM on June 10, 2011
This thread is closed to new comments.
posted by goethean at 2:34 PM on June 6, 2011