Ok, so you know that we have been experimenting with BEER in our recipes to include in our St. Patty’s day dessert menu. A “wino” myself, I was uncertain of the outcome including this beverage in things such as cupcakes, caramel and curds, but WOW was I surprised at the outcome!
We assumed that mixing beer with chocolate and in caramel might be a good match, but the recipe that follows is one for “Orange Beer Curd”. It was the most surprising! You just get a hint of the pale ale which when combined with the fresh orange juice is absolutely amazing. We intend to fill our Madagasgar Bourbon Vanilla cupcakes with it and top them with fresh orange buttercream. This brings new meaning to getting “BAKED” at the beach.
Orange Beer Filling
- 1/2 C Capital Special Pilsner
- 1 1/2 T cornstarch
- 1/8 t salt
- 1/3 C sugar
- 2 t grated orange peel
- 1/3 C orange juice
- 1 egg yolk
- 2 t butter
In the top of a double boiler, combine sugar, cornstarch and salt. Stir in beer and orange juice. Cook over direct heat, stirring constantly, until thickened and clear. Add a little hot mixture to the egg yolk, return to double boiler top. Cook over hot water, stirring constantly, for 4-5 minutes. Stir in peel and butter. Cool before spreading on cake. Makes about 1 cup, enough to fill an 8- or 9-inch 2-layer cake.