Baking with beer: Chocolate Covered Strawberries Infused With Founders Cerise

How is your sumer to-do list coming? Have you played in a sprinkler yet? Made popsicles? Had a summer fling? Have you found any beer infused recipes to tackle? Was that even on your list? Well it should be.

My weekend was spent crossing things off that list, and we’re going to consider Thursday night as the beginning of the weekend. Thursday I went bowling for the first time since high school, and sang karaoke for the very first time (TLC “No Scrubs,” in case you were wondering). Then Sunday I spent the day with great people out at our local reservoir, playing in the water, laying under the sun, jumping off docks. There were sunny times had by all. And then there was chocolate covered fruit.

We’re going to soak almost ripe strawberries in Founders Cerise, a beer brewed with cherries, and dip them in melted semi-sweet chocolate. The beer is going to take your still-crisp strawberries, deepen and fill out a full, rich flavor. That richness is also then going to balance out the semi-sweet chocolate so that you have the perfect semi-sweet strawberry. And then we’re going to eat them all.

Before the recipe, though, I have to tip my hat to the Beeroness, whose Beer Soaked Chocolate Covered Cherries inspired this experiment. This girl knows her stuff.

Chocolate Covered Strawberries infused with Founders Cerise

1 pint fresh strawberries, just barely ripe
1 bottle Founders Cerise*
6 ounces semi-sweet chocolate

1. Use a fork to poke holes two – three times in each strawberry.

2. Layer the strawberries in a small bundt pan and cover with Cerise. I used a bundt pan because the strawberries fit perfectly in the roundness of the pan. *If you have to use another pan that is more level, you’ll need another bottle of Cerise to cover the fruit.

3. Let soak for twenty minutes, rotate the strawberries, then soak for another twenty minutes.

4. Drain the beer, and pat dry on paper towels. Let air dry for one hour, or until the strawberries are just a little sticky to the touch. You may need to pat dry every so often to help the process along.

5. Melt and preferably temper your chocolate over a double boiler, dip strawberries and place on a cookie sheet lined with wax paper. If you have not tempered the chocolate, store in the refrigerator for up to one day.

If you can manage, share these with others…you’ll get a lot of smiles.

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