Don’t forget that Beer 47 hosts The Session on Friday. The topic is “Beer Desserts.”
David Jensen writes “What beer desserts have you tried and liked? Disliked? What beer styles work well with dessert and which ones do not? Do you have any beer dessert recipes that you enjoyed and would like to share?”
All you have to do to participate is write a post and leave a comment so he knows you’re out there.
I’m likely going to miss this month’s gathering, but I promise to be thinking about the chocolate calzone from Vino’s in Little Rock, Arkansas.
Thanks for posting a reminder! If you can’t make it for the discussion on Friday, then post a comment now describing that chocolate calzone and I’ll be sure to mention it in the wrap-up.
Cheers!
Dave – Here is the recipe:
Courtesy of Vino’s brewpub in Little Rock, Ark.
You can use a premade pizza dough (enough for 1 16-inch crust) or pastry dough, or make the pizza dough below.
1 ball Pizza Dough (see recipe below), or your favorite pizza or pastry dough
1/4 cup sugar
3/4 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
Pinch cinnamon
2 teaspoons shredded coconut
1 cup ricotta cheese
Garnish: chocolate syrup, chopped pecans, powdered sugar
1. Preheat oven to 450ºF.
2. Place dough on a lightly floured surface. Press down and form into a circle. Using a floured rolling pin, roll dough into a 16-inch circle, about 1/8- to 1/4-inch thick. Sprinkle with a pinch of sugar and press it into dough. Cut circle in half.
3. Mix sugar, chocolate chips, vanilla, cinnamon, coconut, and ricotta cheese. Place half of mixture on each dough piece. Fold dough over filling. Cut edges of dough so that they are even (each piece will look like a crescent).
4. Seal edges well with the tines of a fork. Fold approximately 3/8-inch of the edge back over itself. Seal again with the fork, to be sure it’s sealed well (or you’ll have a real mess).
5. Place on lightly greased baking sheet, and bake until golden brown, approximately 8-10 minutes.
6. Place on plate, and drizzle chocolate syrup in zigzag pattern over calzone. Top with chopped pecans and powdered sugar.
Pizza Dough
1 cup warm water (110ºF-115ºF)
1/4-ounce package dry yeast
3 1/4 cups flour (approximately), plus 1/4 cup for work surface
1 teaspoon salt
1/4 cup olive oil (less 2 tablespoons measured out separately)
1. Place water in small bowl. Add yeast and stir — a beige mixture should form. Let stand until a light layer of foam forms, approximately 5 minutes.
2. Combine 3 cups flour with salt in large mixing bowl. Make a well in the center, and add yeast mixture and oil. Stir flour into the liquid until it is mixed well and a soft dough forms. Turn the dough onto a floured work surface and knead, slowly adding remaining 1/4 cup flour until the dough is no longer sticky. Knead just until the dough is smooth and elastic and all visible flour is incorporated. Shape the dough into a ball, and place into another bowl oiled with the 2 tablespoons remaining oil. Roll ball around to coat evenly.
3. Cover bowl with plastic wrap, place in a warm, draft-free location, and let rise until doubled in size. Punch down and knead another minute before using.
Yield: 4 servings