Lagunitas Sucks Pineapple topped Camembert – Party Flavors #1
We had our big holiday party this last Friday and as usual it was very beercentric. With the homebrew club, some GALS (my women’s beer group) and brewery friends I had a great audience to try out some new party foods. In the end I made three. This one, Lagunitas Sucks Pineapple topped Camembert, Winter Warmer Compote stuffed Baked Brie and Tripple Shrimp Dip.
Lagunitas may claim they suck for not being able to make their holiday standard Brown Shugga, it is a shame, but as a hophead I’m in love with this replacement. The hearty hop profile is tropical in flavor and pineapple popped in my head as soon as the beer hit my tongue.
Here is the standard “cooking with hops” disclaimer. Don’t do it, despite what my blog may be called. When you heat up a hoppy beer the flavor concentrates leaving an unpleasant bitter flavor. That’s not to say you can’t make some amazing dishes with hoppy beers. I in fact, strive to come up with ways to use it whenever I can. This appetizer is a perfect example, NO COOKING REQUIRED, though toasting the coconut is suggested.
“LAGUNITAS SUCKS” Pineapple topped Camembert with Coconut
- 1/4 lb Dried Pineapple, chunks or rings cut up into pieces
- 12 oz Lagunitas Sucks Holiday Ale
- 1 round Camembert
- 1/2 cup Coconut flakes, toasted
In a 2 cup container with a lid add the pineapple and 1 12 oz bottle of the beer. Allow to sit 2 to 3 hours. When ready to serve place the round of Camembert on a pretty plate, top with the tipsy pineapple and sprinkle with coconut. Serve with crackers, bread or tart apple slices.
For another of my no cook hoppy recipe check out Hop Bomb Hummus http://ladiesocb.com/food-2/cooking-with-beer/hop-bomb-hummus/
Next up – Party Flavors #2 Winter Warmer Compote and a Baked Brie Stuffed with it.