IHOP Pairs with Brewery to Craft Pumpkin Pancake Stout

Behold! The most wonderful (or most dreaded depending on your flavor preferences) time of the year is upon us: Pumpkin Spice Season. From the classic PSL to some more obscure spiced treats, restaurants and companies take full advantage of this fall sensation full of cinnamon and nutmeg — and rarely any pumpkin.

IHOP is one of those restaurants known to subscribe to the seasonal trend, releasing pumpkin and cinnamon swirl pancakes for a limited time each Autumn. The pancake haven has taken the trend a step farther this year to give fans a chance to drink their pumpkin spice in the form of a pumpkin stout.

The brew, named cleverly as IHOPS, perfect for when you’re sick of chewing your pumpkin spice, was made in collaboration with New York brewery Keegan Ales.

Founder of the brewery,Tommy Keegan, said of the mashup, “We’re excited to partner with IHOP on this first-of-its kind brew and bring fans a unique craft beer that blends the deep, roasted flavors of our stout with hints of pumpkin, vanilla and IHOP’s iconic pancake batter.”

Yum! Who doesn’t love when a beer tastes like pancake batter?

It will be debuted on Saturday, September 29th at the Bacon and Beer Classic Festival in Flushing Meadows, New York. Unfortunately, you won’t be able to sip on the pancakey stout while munching on a stack at IHOP – bottles will only be available in the Northeast at select beer festivals and some bars.

But if you’re always on the hunt for the next big Pumpkin Spice trend, make sure you check out IHOPS, where breakfast and beer collide.

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Amaretto Peach Ice Cream

Ingredients

  • 1 1/2 pounds peaches, peeled, pitted, sliced
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup crumbled amaretti cookies
  • 3 tablespoons Amaretto
  • 6 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 cups well−chilled heavy cream

Directions

  1. In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain
    mixture and purée peaches in a food processor.
  2. In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.
  3. In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.
  4. In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla extract, peach purée, cookie mixture and cream. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.

Parmesan Spinach Cakes

Ingredients

  • 12 ounces fresh spinach, (see Note)
  • ½ cup part-skim ricotta cheese, or low-fat cottage cheese
  • ½ cup finely shredded Parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Directions

  1. Preheat oven to 400°F.
  2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
  3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
  4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Marmalade Chicken

Ingredients

  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons orange marmalade
  • 1 teaspoon Dijon mustard
  • 1 teaspoon cornstarch
  • 1 pound chicken tenders, (see Note)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 6 teaspoons extra-virgin olive oil, divided
  • 2 large shallots, minced
  • 1 teaspoon freshly grated orange zest

Directions

  1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
  2. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
  3. Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

Tips: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Watermelon Cucumber Basil Seltzer

Ingredients

  • ½ cup diced watermelon
  • ½ cup diced cucumber
  • 6-8 fresh basil leaves
  • Juice of ½ lime
  • 2 cup water
  • 1 cup sugar or honey
  • 3 cups seltzer water

Directions

  1. To make fruit concentrate: place watermelon, cucumber, basil, and lime in a pitcher or large jar and smash with a wooden spoon to release their juices. Stir in water. Let the mixture infuse in the fridge overnight, then strain.
  2. To make simple syrup: combine water and sugar (or honey) in a small saucepan over medium heat. Simmer, stirring occasionally, until completely dissolved. Let cool.
  3. To make soda: for each serving of soda, combine ¼ cup fruit concentrate, 1 tsp. simple syrup and ¾ cup seltzer water in a glass. Serve with ice if desired

Kale–and–Brussels Sprout Caesar Salad

Ingredients

CRUMBLE:
  • 1/2 cup raw almonds
  • 1/4 cup hulled hemp seeds
  • 2 tablespoons nutritional yeast (see Note)
  • 2 teaspoons sweet paprika
  • Fine Himalayan pink salt
DRESSING:
  • 1/2 small Hass avocado, pitted and peeled
  • 1 small garlic clove
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon nutritional yeast
  • 1 1/2 teaspoons hulled hemp seeds
  • 1 1/2 teaspoons chia seeds
  • 1/2 teaspoon dulse granules (see Note)
  • Fine Himalayan pink salt Pepper
SALAD:
  • 2 pounds brussels sprouts, trimmed and thinly sliced
  • 1/3 cup extra-virgin olive oil
  • Fine Himalayan pink salt Pepper
  • One 5-ounce container baby
  • Lemon wedges, for serving

Almond Ice Cream

Ingredients

  • 1/4 cup blanched almonds
  • 2 cups whole milk
  • 3/4 cup heavy cream
  • 3 egg yolks
  • 1/2 cup superfine sugar
  • 1 teaspoon kirsch

Directions

  1. Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.
  2. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.