|By chefkramer on Monday, September 11, 2000 - 04:04 am: Edit|
Hi, I have a guest who wants a special pastry created with beer as a main ingredience....
Can anybody think of a good idea???
Thanks , I would be soooo happy to get lots of replies ....greeting from Austria-Europe
|By momoreg on Monday, September 11, 2000 - 08:57 am: Edit|
How about apple fritters in a beer batter, with powdered sugar?
|By Chefrick (Chefrick) on Monday, September 11, 2000 - 06:36 pm: Edit|
How about a rasberry/pear tart with a sauce using a pale ale,flavored with honey and orange liqure
|By W.DeBord on Monday, September 11, 2000 - 06:59 pm: Edit|
I'm not a fan of beer, but the one thing that comes to mind is a sabayon. I'm not sure what I would pair that with with-out taste testing some combinations.
Off the top of my head...how about a sweet/salty pretzel salad with beer sabayon? Or a spanish peanut tart accented with a beer sabayon? If your going for beer I'd have fun and play it up...maybe a chocolate cigar (like one of the chocolatier books had).
|By chefkramer on Tuesday, September 12, 2000 - 04:04 am: Edit|
Thanks for your fast replies to all of you .
I got till the end of this week to make up my mind, ...I was thinking of filling truffle shells , but they have no shelflife, as the hole must be covered with marzipan or similar...
|By W.DeBord on Tuesday, September 12, 2000 - 08:25 am: Edit|
You lost me chefkramer...fill truffles with beer? Explain?
|By chefkramer on Tuesday, September 12, 2000 - 02:16 pm: Edit|
Truffleshells are chocolate shells sold by swiss manufacturs that are usually filled with créme de paris and then coated with temperatured couverture ......
but----these leak easyly
|By Panini (Panini) on Tuesday, September 12, 2000 - 04:49 pm: Edit|
How about poaching those pears in a very heavy stout with a molassas flavor?
|By Chefrick (Chefrick) on Tuesday, September 12, 2000 - 05:31 pm: Edit|
interesting,but wouldn't the mild flavor of the pear be lost in the mix?
|By Panini (Panini) on Tuesday, September 12, 2000 - 10:35 pm: Edit|
I don't know if I would poach it all the way, and I would probably stuff the bottom with some kind of cheese and salted nuts. I'm kind of thinking along the same lines as red or white wine poached pears.
|By Chefrick (Chefrick) on Tuesday, September 12, 2000 - 11:35 pm: Edit|
Try them poached with a sweet Marsala,with a splash of orange blossom simple syrup,it's to die for!
|By chefkramer on Wednesday, September 13, 2000 - 10:27 am: Edit|
Thanks to all of you
probably i`ll try out paninis stout pears with heineken sabayon,
But I need the beer as a MAIN ingredience , not just to go along with something .....
|By Vincent on Thursday, September 14, 2000 - 08:47 am: Edit|
It's kitschy, but have you ever had a ice cream float with a guiness? Good stuff!
|By Panini (Panini) on Thursday, September 14, 2000 - 04:08 pm: Edit|
I may have to do some investigation into that, maybe some R&D. What type of ice cream? I wonder if you could pipe soft serve on guiness.
|By Vincent on Thursday, September 21, 2000 - 09:35 am: Edit|
We did a vanillia ice cream over the top, there is also a local brewpub here in colorado that does something similar with their inhouse stout and (i think) a molasses ice cream.
|By Chrose (Chrose) on Sunday, September 24, 2000 - 10:45 am: Edit|
Start off with a Beer and Cheese Soup. Move on to A Duck Confit salad made with a bock beer vinaigrette. Entree, Pork Loin braised in Beer with beer infused Saurkraut w/ caraway and apple, serve it with spaetzle using beer instead of water or milk as the liquid. For dessert serve Belgian raspberry beer sorbet w/tuiles and raspberry beer truffles.
Simple solution, problem solved.
|By Chrose (Chrose) on Sunday, September 24, 2000 - 10:56 am: Edit|
Alright now that I reread the original post, I'm embarrassed. Ignore the first part and stick to the dessert part.If he still wants it as a pastry combine some of the above suggestions. Like poach the pears in spiced stout or again, belgian raspberry beer, then cut into portions and deep fry them in a beer batter with the sabayon.
Or - BeerJelly with mixed fruits. Beer infused apple crepes. Beer Fools, whatever, just get them drunk throughout the course and tell them that there's beer in it.
|By Mikeh (Mikeh) on Sunday, September 24, 2000 - 02:56 pm: Edit|
Speaking of Beer and Cheese soups...does anybody have a good recipe that they can share?