Candied Garnet Yam in a Spiced Allagash Dubbel

Allagash Dubbel Candied YamsThese yams are not like the ones out of a can… I wanted to showcase the Dubbel style of beer, originating from the monasteries of Belgium.   This brew style is so complex and a great ingredient in this recipe.  Layers of caramel, spicy phenol’s and fruity esters, create a dried fruit element, sometimes date, fig or prune essence are present in the aroma and flavor of this beer style.  Combined with mulling spices, vanilla beans and tangerine zest create a syrup, that by itself, can be used many different ways (think over Belgian waffles, pancakes, over ice cream, or into a cocktail).  Then adding dark orange yam slices that cook in this syrup, become candied.  Yes, candied… in beer…

 

To learn more about Allagash Brewing Co. and their Dubbel style ale.

Allagash Brewing Co.

Makes: enough to feed 8 guests

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2011 | Issue #58

Check other recipe that will go with this yam recipe Thanksgiving Holiday Feast Menu or the Belgian Inspired Thanksgiving Menu

Candied Yam
Candied Garnet Yam in a Spiced Allagash Dubbel
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Rating: 0
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This could be the best yam recipe I've ever made and ever eat'en!
Servings Prep Time
8 guests 10 minute
Cook Time
30 minute
Servings Prep Time
8 guests 10 minute
Cook Time
30 minute
Candied Yam
Candied Garnet Yam in a Spiced Allagash Dubbel
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This could be the best yam recipe I've ever made and ever eat'en!
Servings Prep Time
8 guests 10 minute
Cook Time
30 minute
Servings Prep Time
8 guests 10 minute
Cook Time
30 minute
Ingredients
Dubbel Spiced Syrup Ingredients:
Yam Ingredients:
  • 2 1/2 pound yams, garnet peeled and sliced into 1 inch rings (about 3 each)
Servings: guests
Units:
Instructions
Dubbel Spiced Syrup Directions:
  • In a large pot or Dutch-oven, add the cinnamon sticks, cloves, star anise pod and place over medium heat. Let the pot warm, slowly toasting the spices and helping them release their essential oils. When the pot begins to have a wonderful aroma, add the citrus zest, then the honey. The honey will start to bubble, with the hot pot. Add the rock candy and nutmeg, then add the Dubbel, leaving behind any sediment, if present. Add the citrus juice and vanilla beans, then bring the syrup to a boil and cook for 8 minutes, stirring a few times, making sure all the sugar dissolves.
Candying the Yams Directions:
  • Add the prepared yams and cover the pot with a lid and turn the heat to low. Let the yams cook slowly, stirring a few times, preventing the bottom of the pan from burning. After 30-40 minutes the syrup should be thick, glossy and the yams fully cooked (fork tender). Transfer the candied yams to a serving dish and serve immediately or keep warm until ready to serve.
Recipe Notes

Recipe Variations:

To make this dish vegan, replace the honey with maple syrup.

 

Sean Paxton

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