Get ready y’all! You’re about to learn something that will impress everyone sitting around the table this Christmas! A round of applause for Jackalope’s very own Grant Ferris who has whipped up a holiday recipe that pairs deliciously and perfectly with our Rompo Red Ale. Alright now – wash those hands, tie on an apron, and let’s get to cookin’!
Rompo Holiday Beer Bread
Dry Ingredients
3 cups all-purpose flour (sifted)
3 tsp. baking powder
3 tbsp. white sugar
1/2 tsp. kosher salt
1/2 tsp. cinnamon
zest of 1 orange
1/4 cup mini chocolate chips
1/4 cup dried cranberries
1/4 cup chopped pecans
1 tbsp. raw sugar (optional)
Wet Ingredients
1 can of Rompo red rye ale
1 stick of melted unsalted butter (divided in half)
How to Make it Edible:
Sift together the flour, baking powder, white sugar, kosher salt, and cinnamon and transfer into mixing bowl. Add orange zest, chocolate chips, dried cranberries, and chopped pecans to rest of dried ingredients and stir to combine. Create a well in center of dried mixture and add both the beer and half of the melted butter to the dried ingredients mixing until everything is just combined. Be careful not to over mix so as to not develop gluten in the dough. Then with the remaining melted butter, grease your bread loaf pan well, transfer dough into pan pushing it into the corners as best as you can, and top with remaining melted butter and optional raw sugar. Bake at 375°F for 1 hour. Removed bread from loaf pan and let cool on a wire rack for 30 min before cutting into it. Serve with orange honey butter and enjoy!
Orange Honey Butter
1 stick of room temperature unsalted butter
1 tbsp. fresh orange juice
1 tbsp. honey
2 tbsp. powdered sugar
pinch of salt
Mix ingredients well together and keep at room temperature until done serving.
Good food is essential during the holidays, and sharing it with loved ones makes it all the more special! So go on now, crack open a Rompo can and break some bread! Rompo is available in 6 packs at both the Den and the Ranch!