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Nana Alden’s Molasses Cookies »

Joel Winn - New Belgium Missouri Beer Ranger
Nana Alden’s Molasses Cookies

As a child summer seemed to last forever.  Until it didn’t and it was time to go back to school.  One of the ways my mother would soften the blow of the end of summer was by making our Nana Alden’s Molasses Cookies and having them waiting for us warm out of the oven when we’d get home from school.  The rich, dark molasses combined with a myriad of spice in a soft, delicious, comforting cookie just seemed to make sense during those Indian summer afternoons.  Thirty years later summer doesn’t even pretend to last forever, but Nana Alden’s Molasses Cookies paired with our Peach Porch Lounger can certainly slow down time enough to give those Indian summer afternoons a whole new meaning.  The ginger, cinnamon, and cloves of the cookies make beautiful music with the peaches and lemon peel in the Peach Porch Lounger.  And the molasses in the cookies bring the rich molasses flavor hiding behind the fruit, spice, and brett funk of the beer, straight to the front row.  This pairing is enjoyed best on a warm, late autumn afternoon preferably on a front porch.  Cheers!

Recipe for Nana Alden’s Molasses Cookies:

  • ½ cup molasses
  • ¾ cup of Crisco
  • ½ cup sugar
  • Mix the following in ½ cup of boiling water: 1 tsp. salt, 1 tsp. Ginger, 1 tsp. Cinammon, ½ tsp Cloves, Baking soda.
  • Enough flour (about 3 cups) to make a soft dough
  • Make a small ball of dough and flatten in a saucer of white sugar.  Place on a greased cookie sheet.  Bake about 8-10 min. in a pre-heated 375 degree oven.
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Pan seared Tilefish with Peach salsa & Gouda-Jalapeno grit cake »

Adam Mundy - Our cherished outspoken Ranger
Pan seared Tilefish with Peach salsa & Gouda-Jalapeno grit cake

2 medium peaches diced
½ small red onion diced
5 jalapenos diced
1tablespoon chopped fresh cilantro
Juice of 1 orange
3 cups of cooked grits
1 cup of aged Gouda, grated
1tsp of butter
1 tablespoon vegetable stock
1 thinly sliced shallot
3oz Swiss chard
Tilefish (5.5oz per portion)
salt and pepper to taste

Peach salsa Combine the diced peaches, onion, cilantro and 2 of the diced jalapenos. Toss with orange juice.
Gouda-jalapeno grit cake Combine the grits with the grated Gouda, and the remaining jalapenos. Allow mixture to cool and shape into 3 ½ oz cakes. Sear in a nonstick pan over medium heat on one side until brown. Finish in the oven at 350 for 5 minutes until heated through.

TILEFISH: Lightly season the tilefish with salt and pepper. Sear in a nonstick pan over medium heat until lightly brown. Bake in the oven at 350 for 8 minutes until flaky. While baking, sauté the Swiss chard with the butter, vegetable stock and sliced shallot for 45seconds.

Place the tilefish on top of the grit cake with the Swiss chard. Top with peach salsa and enjoy with a New Belgium Lips of Faith Peach Porch Lounger!