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Your holiday menu

Believe it or not, it’s time to start thinking about your holiday meal. You’re gathering the family ‘round the fire, singing Christmas carols, decking the halls, and cracking open your bottle of Boughs of Barley… but what’s on the table?

We caught up with Head Chef JP Thomas — before he took off for the sunnier climes of Florida — to come up with three holiday dishes using one of our brews as an ingredient. All of these dishes on their own would be fantastic, but with a little bit of Cape May brew, they’ll push you right over the edge.

And, seriously, if you’re making any of these, let us know what time we should be there.

APPETIZER: BAKED BRIE WITH A SCUPPER BERRY COMPOTE

1 wheel of Brie cheese
1 sheet puff pastry
1 egg yolk

Directions

  1. Place wheel of brie in center of pastry sheet, wrap and place on sheet tray. Brush outside with egg yolk and bake in a 400° oven until golden brown, about 10 to 15 minutes.
  2. Allow to cool and top with berry sauce.

SCUPPER SAUCE

16oz Scupper
2 pints of mixed berries (blackberry, raspberry, blueberry, strawberry, etc.)
1/2 cup sugar
Juice of half a lemon

Directions:

  1. Combine all ingredients and simmer over medium heat for about 10 minutes. Reduce liquid until only about 3/4 of a cup remains.
  2. Strain and press berries to remove pulp and seeds.

ENTREE: BAKED HAM WITH MOP WATER GLAZE

1-10 to 12 pound Ham
Cloves
1 bottle Mop Water
6oz brown sugar

Directions

  1. Stud ham with cloves about an inch apart and rub with sugar.
  2. Place about half an inch of water in bottom of pan, cover with foil and place in a 375° oven.
  3. Every 20 minutes pour 3oz of Mop Waterover the ham and recover.
  4. Uncover for the last 20 minutes of cooking and allow to brown.

DESSERT: KING PORTER STOMP LAVA CAKE

3.5oz dark chocolate
10 tbs butter
1 tsp espresso powder
1.5 C powdered sugar
1/3 C cocoa powder
2 tbs chocolate chips
6oz King Porter Stomp
3 eggs
3 egg yolks

Directions

  1. Preheat oven to 425. Butter six soufflé dishes very well. The best way to do this is to soften butter (or use vegetable shortening or margarine) and a wadded up paper towel, smear a large amount inside each dish, making sure to get into the edges.
  2. In a saucepan over medium heat, add the chocolate and butter. Stir constantly until chocolate is melted, about 5 minutes. Remove from heat. Add King Porter Stomp and stir to combine.
  3. In a separate bowl, whisk the eggs, yolks and powdered sugar. Pour chocolate mixture over egg mixture, stir to combine. Sprinkle cocoa powder, espresso powder and flour over chocolate mixture, stir until just combined. Divide equally between souffle dishes, making sure not to fill more than 2/3 full. Press about 4 to 5 chocolate chips into the very center of each cake (can be made one day ahead, cover and chill).
  4. Bake at 425 until the outside is set, but the center is still liquid, about 9 minutes, no more than 13.
  5. Note: Glass baking dishes cook much faster than ceramic dishes. Take these out of the oven when it looks as if they “need a few more minutes,” you want a very runny center.
  6. Run a butter knife around the edge of the cake. Place a plate on top of each ramekin, turn upside down, lift ramekin to reveal cake. Serve immediately.

JP does it again! Three courses, three great brews: The Scupper, Mop Water, and King Porter Stomp. And, luckily, they’re all available in bottles! Any questions, let us know in the comments.

Swing down to the brewery to stock up on the brews for these delectable delights. We’re here noon through 8pm every day.