Ginseng and.. Beer?

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With the International Wisconsin Ginseng Festival quickly approaching, local ginseng companies in Marathon County are gearing up for a weekend of celebrating the historic plant that heavily contributes to Wisconsin’s economy and export market. That means we should be seeing some interesting creations as growers are pairing up with other local venues. Some rumors indulge the idea of a vodka fused with ginseng, others have ice cream with ginseng, but we can assert that one of those rumors to be true right now — ginseng and beer.

iWGF

The International Wisconsin Ginseng Festival (IWGF) is the first event of its kind and will attract thousands of visitors from around the world. Hotels and travel accommodations are filling fast.

Hsu’s is partnering with Bull Falls Brewery, located near Wausau’s downtown and Riverfront districts, to engineer a special ginseng brew for the festival. The new brew will be a limited-time run for both companies as the fresh ginseng from the Hsu farm is only available for a few months out of the year. While this isn’t the first time a brewery took on ginseng as a constituent, this particular brew is the birthright of two Wausau, Wisconsin-based companies. Two (of many) things that Wisconsin knows best: beer, and ginseng.

Will it be a lager, an ale, a stout, a wheat, bock, pilsner, or even a malt? Stay tuned for more as we will follow up on this story again this summer.

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花旗參養生鬆餅

2012年許氏花旗參創意食譜大賽得獎作品 佳作

作者:Weilin Ho (W. Lebanon, NH)

 

[材料]
花旗參片8-10片    龍眼肉 半杯
養樂多 2瓶           核桃仁 半杯
藍莓 半杯             雞蛋4粒
紅糖 ¾杯             香菇4朵
低筋麵粉1杯         Baking powder 1小勺
Baking soda ¼勺

[調味料]
鹽,橄欖油4大勺及水5大勺

[做法]

  1. 將參片與龍眼肉一並泡入養樂多中至軟,撈出瀝乾,參片切成細末,龍眼肉切成大丁
  2. 核桃仁入烤箱350度烤五分鐘,放涼切粒
  3. 雞蛋打至起泡,將紅糖分兩次加入
  4. 將低筋麵粉,Baking powder, baking soda及鹽混和過篩後加入3中,並再加入浸過參片的養樂多,參片末,龍眼肉丁,藍莓,橄欖油及水拌勻
  5. 將面糊倒入鬆餅(muffin)模具中,八分滿,烤箱預熱至420度後烤15-20分鐘

花旗參鱷梨球

2012年許氏花旗參創意食譜大賽得獎作品 佳作

田廣義 (Houston, TX)

 

[材料]

花旗參 2支
鱷梨 1個
老豆腐 半塊
黑木耳 4朵
胡蘿卜 1支
雞蛋 1枚

[調味料]

蔥薑蒜,米酒,雞粉,太白粉,胡椒

[做法]

  1. 先將花旗參蒸軟(或直接使用新鮮參),黑木耳和胡蘿卜切成米丁
  2. 鱷梨去核留果肉
  3. 老豆腐用布包起擠碎出水
  4. 將1-3材料加入蛋清及二匙太白粉以同一方向攪拌至黏稠狀
  5. 煎鍋加油燒熱,將4擠成丸子只煎一面3分鐘後轉小火蓋燜3分鐘後起鍋置入盤中
  6. 另起油鍋爆香蔥薑蒜,加入米酒,雞粉,胡椒及適量水煮沸後用太白粉勾芡,淋在每個球上即可