“Do you smell it? Today at the Belmont, a potential Triple Crown in the air. Well personally, I’m feeling a bit tuckered out. So it’s naptime for this blogster and for you it’s time for a Guest Post. My talented sister has offered up some exotic goodies for today’s post, so sit back, root for Justify, and enjoy!” – Dave
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SPENT GRAIN
Today’s Triple Crown Guest Post from my super duper talented sister, Kathy Carlin.
“When you think of the Kentucky Derby, you think of beautifully graceful yet powerful animals, large hats with lots of flair, and a frosty glass of mint julep with a generous pour of bourbon. Here in the Carlin household, however, “My Old Kentucky Home” was far from my husband’s mind on Derby weekend. No he couldn’t be bothered with watching the televised festivities of the event – celebrities entering Churchill Downs, track reports, constantly changing betting odds, and gripping rags to riches stories. Rather, he was busy toiling away with the rest of his brew club buddies creating a Scottish ale.
The particular recipe they had chosen called for an incredible 6 different types of grain. For those unfamiliar with the beer-making process, it’s helpful to know that once the grain has been boiled, it is strained, and the liquid is further refined into what eventually becomes beer. The boiled grain that was strained out (“spent grain” in brewers’ parlance) is generally tossed out. This seemed exceptionally wasteful to my husband, who asked me if I could use any of it. A quick Google search turned up not only a tasty French bread recipe, but also an interesting Kahlua cookie using spent grain. So I agreed to take some off their hands.
‘How much do you need,’ he asked. I estimated about 6 cups would make several loaves and a double batch of cookies. ‘Oh,’ was his response, ‘They have a whole trailer load here.’ Now as much as I love cookies, I wasn’t about to spend the rest of the weekend making them, but I couldn’t stand the thought of good ‘food’ going to waste either. Then, just as I watched the Kentucky thoroughbreds loading into their gates, I thought of George.
George is my friend’s 27-year-old horse who patiently carted my rather portly physique over hill and dale on a recent trail ride. At one point during the ride, thinking that he had expended more than his fair share of horsey calories, I took pity on poor George and let him grab a mouthful of tasty long grass. We were both promptly reprimanded. No snacks on that trail ride!
Yes, George and his three stablemates would love the extra grain. So we loaded up the car with some freshly baked cookies, bread, and the rest of the spent grain and headed to the farm. George was suspicious of the yummy smelling grain at first, sniffing and smacking his lips, but after a quick nibble he nodded his head in approval. One taste of these cookies and I think you would too.”
Snack time for our friend George.
SPENT GRAIN COOKIES
1/2 cup Melted Butter
1/2 cup Kahlua
3/4 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla Extract
1 1/2 cup Spent Grain
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Semi-Sweet Chocolate Chips
Preheat oven to 425 degrees.
Mix together the melted butter, Kahlua, brown sugar, eggs, and vanilla extract.
Mix in the spent grain.
Mix in the flour, baking powder, and salt.
Mix in the chocolate chips.
Drop Tablespoon sized balls of dough onto parchment paper lined baking sheets.
Bake for 8 minutes.
Makes about 36 cookies.
Revised Source: craftbeering.com
SPENT GRAIN BREAD
1 cup, plus 2 Tablespoons, Water
2 1/4 teaspoons Active Dry Yeast
1 teaspoon Sugar
2 Tablespoons Honey
1 Tablespoon Olive Oil
3 cups Flour
1 teaspoon Salt
1 1/2 cups Spent Grain
Combine water, yeast, and sugar.
Let sit for 5 minutes or until foamy.
Stir yeast mixture into remaining ingredients and knead for 10 minutes.
Cover with a towel and let dough double in size, about one hour.
On a floured surface, knead dough to remove air bubbles.
Shape dough into loaves.
Oil loaf pans and insert dough.
Cover with a towel and allow to rise again for one hour.
Preheat oven to 350 degrees.
Brush dough with olive oil and bake for about one hour or until lightly browned and an inserted knife comes out clean.
Serves about 12.
Revised Source: “Spent Grain Honey French Bread” recipe at spoonuniversity.com.
Yes they look yummy, but where oh where will the rest of us find spent grain???
I’ll let you know next time he brews 🙂
:0)