These 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 Trappist 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 dance across the nose in the aroma and flavor of this beer style. Using a Dubbel beer and followed by the Fall | Winter seasonal flavors when combined with mulling spices, vanilla beans and tangerine zest create a syrup. This spiced dubbel syrup could and should be served by itself, can be used in many different ways (think over Belgian waffles, pancakes, over ice cream, or used into a cocktail). Layering all these seasonal flavors as a foundation for dark orange yam slices to cook and caramelize in this spiced syrup, transform into candied. Yes, candied… in beer… This is why I cook with beer, to make recipes like Candied Garnet Yam in a Spiced Allagash Dubbel.
It wasn’t until I tasted this Candied Garnet Yam in a Spiced Allagash Dubbel recipe, that I realized how special it is to craft a recipe, using a beer style that is full of history and brewing tradition, layering it with respect and knowledge, using a culinary overlay, that would taste like this. This recipe almost defines Belgian Beer Cuisine with a single bite. Allagash Brewing Co. Dubbel makes a readily available Dubbel that is perfect for this recipe. The Belgian yeast flavors, the malt complexity, the undertones of dried fruit, the hint of clove, all combine with the garnett yam’s earthy, starchy goodness and elevate it, to a so much better than any canned yam experience!
2 1/2poundyams, garnetpeeled and sliced into 1 inch rings (about 3 each)
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.
Candied Garnet Yam in a Spiced Allagash Dubbel Recipe Variations:
To make this dish vegan, replace the honey with maple syrup.
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