What to do with hops?

And they weren't under the impression that you would use them to make beer? With all due respect to your family, that is hilarious.

 

I was thinking mayonnaise or tartar sauce with a little hop flavor added would be interesting.

 

How about hop jelly?

 

I a thinking because it is so viscous that it would have a hard time picking up the aroma. You might could heat it up a small amount(not too hot) to thin it out and add some hops to it and stir it in before returning it to it's container. Other option would be to thin it out with a very small amount of water.

 

Getting rid of cancer comes to mind? http://arstechnica.com/science/2016/03/researchers-are-brewing-up-medicines-from-beer-hops/

Also, the candy thing is a viable option. Distillation will help create a less bitter candy.
http://hop-head-farms.myshopify.com/products/b-hoppy-the-original-hop-candy

 

Mayo is good, take one of the small bags and put it in a small mason jar and add some good quality extra virgin olive oil to it. Taste the olive oil before you add it. Every time you pass the jar during the day give it a good shake. Start tasting it after a week to see if you can pick up the flavor and it is to your liking. Here is a very simple mayo recipe that uses vegetable oil as a base and finishes with olive oil. Easy Mayo recipe. Use your hop olive oil to finish this off. If the oil ever gets too potent, you can always thin it back out

 

Have you made it using this recipe? I've had a spicy mayonnaise made with jalapeños using a very similar method. It makes for a much more complex flavor than simply mixing in chopped up peppers to the finished product.

 

I remember one time I was trying to make a herb mayo to baste a turkey with and got in a hurry, burned thru 2 batches because I kept rushing it, ended up saying F it and just used some out of the fridge. This recipe is somewhat hard to screw up, just make sure you are doing it in a jar/cylindrical container so it pulls down the oil when needed. Also what he points out is correct, the 2 failed back to back attempts cost me like 1/2 bottle of olive oil because it started to break down. My favorite homemade mayo is a combo lemon/garlic that I put on a BLT. Unbelievable. Finely mince the garlic, zest the lemon and after it is made following the base, you can add a little bit more lemon juice to it to get the lemon flavor/consistency that you want. FWIW, that site is great, one of the main recipe designers used to be editor at Cook's Illustrated.

 

I have vaporized hops with success, the result is a very spicy flavor similar to cinnamon or oregano oil.

 

Have always wanted to try this…

http://www.bertusbrewery.com/2013/03/dry-hopped-bud-light.html

 

Lemon garlic sounds really good. I have also had a homemade thousand island dressing using the same base that made the best reuben I've ever had. I highly recommend giving that a shot. Cheers sir.

 

that actually sounds pretty interesting!

 

I'd try hopping up a dry white wine. This would probably work really well with a Sauvignon Blanc.

 

Good idea, get a nice cider and dry hop it. My daughter was into ciders and there are quite a few now that are dry hopped

 

That looks a lot like the article that inspired me to try it.

 

I'm dying to know how this turns out.