Bottoms Up

Beer and wine in the Bay Area and beyond

Prize-winning Beer Deserts

By William Brand
Wednesday, May 24th, 2006 at 8:42 am in Uncategorized.

I PROMISED TODAY IN MY COLUMN IN The Oakland Tribune, that I would print the recipes from an InBev Beer Dinner last week (May 18, 2006) at Sur la Table in San Francisco from Daniel Joly, the Belgian-born and trained chef, who owns Mirabelle in Beaver Creek, CO. That’s near Vail, if you were wondering.

But truth is – staring at the recipe cards, I realize I went too far. Hell, maybe I lied. Anyway, here’s the deal. There’s no way I’m going to sit here and type these very lengthy, very fancy recipes into this blog. If anyone wants them, email me at: whatsontap@sbcglobal.net with your snail-mail address and I’ll gladly photocopy them and send ‘em along or if you insist, I’ll scan the recipes as jpgs and email them.

Meanwhile, here are two desert recipes that look possible for the ordinary human. Both were stunning. I believe one could skip making the Frangipane and serve the Beer Sorbet with any almond-flavored puff pastry, adding the saute’ed bananas.

Frangipane with Beer Sorbet

Frangipane

2 sticks unsalted butter, softened
4 oz. sugar
3 eggs
4 oz. blanched almond flour
2 oz. pastry cream
4 sheets of puff pastry
1 cup of melted butter
1 banana, cut into small pieces (each was about 2-3 inches long, 1/4 – 1/2 inch thick)
2 oz. brown sugar

PREPARATION:
Mix the softened butter and the sugar in a paddle mixer. Add each egg, one at a time, add almond powder and pastry cream until smooth. Saute’ the banana with brown sugar and butter. Let cool
Brush each sheet of puff pastry with melted butter, be sure to brush the entire sheet. Spread an equal amount of Frangipane (paste) on each sheet. Add the saute’ed bananas, gently fold the pastry over the mixture and form “Bon-Bon” style.
Bake in a 375 degree oven for 3-4 minutes or until golden. Serve with Beer Sorbet.

Beer Sorbet

4 oz. Hoegaarden Wit (or other white beer)
4 oz. Stella Artois (this was an InBev dinner, but substitute any other minimally hopped pils.)
4 oz. Leffe Blonde. (Substitute any decent Belgian abbey beer, although quite honestly the Leffe house yeast imparts a distinct, earthy note.)
3 oz. glucose. (I’m guessing a liquid sugar would work).
11 oz. sugar.
20 oz. milk.

PREPARATION:

Mix all ingredients together. Churn in an ice cream maker following the manufacturer’s instructions. Freeze overnight.

Note from me: I’ve often made sorbet by whisking it with a food whisk, then freezing. It won’t come out as light and airy as it would in an ice cream machine, but it does work. Gonna’ try this one myself. I’ll let you know.

Belgium Chocolate Fondant

10 eggs
6 egg yokes
1 1/2 cups sugar
13 oz. melted chocolate
13 oz. melted butter
6 oz. all-purpose flour
2 Tbs cornstarch

PREPARATION:

Using a large bowl, whisk together in this order – eggs, egg yokes, sugar, melted chocolate, and butter. Graduatlly whisk in slowly the cornstarch and flour.
Pour batter into 2-inch ramekin,cook in the oven for 3-5 minutes at 350 degrees.

Serve with Hoegaarden (or other white beer).

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