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Cheesecake Paired with Allagash Curieux The Gingerman 99 Washington St South Norwalk, Ct www.gingermannorwalk.com Ingredients: Crust:
Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides. In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl. In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust. Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving. When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake. Toffee Bourbon Sauce Combine 2 cups of sugar and 1 cup of water. Melt sugar and continue cooking on low heat until mixture becomes golden. Take off the heat add 2 sticks of butter, 1 cup of heavy cream and ˝ cup of Jim Beam. Meanwhile on top of a double boiler melt down three of your favorite toffee bars. Once completely melted combine with bourbon sauce. Stir with a rubber spatula until incorporated and cool slightly. and could you add where it came from... |
RECIPES
Cheesecake Beer BBQ Sauce Coriander-crusted shrimp with stuffed pickled peppers and grilled scallion aioli Seared Maine Scallops with Wood Roasted Vegetables & Marjoram Dressing Steak Tartare with Root Chips Glazed Pork Belly with Barley Pilaf Allagash White Beer Sabayon |
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Beer BBQ Sauce Paired with Allagash Curieux 555 555 Congress Street Portland, ME 04101 www.Fivefifty-five.com 207-761-0555 Chef Stephen Corry Ingredients:
Coriander-crusted shrimp with stuffed pickled peppers and grilled scallion aioli Paired with Allagash White 555 555 Congress Street Portland, ME 04101 www.Fivefifty-five.com 207-761-0555 Chef Stephen Corry Ingredients:
Procedure: For the dredge and shrimp:
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Seared Maine Scallops with Wood Roasted Vegetables & Marjoram Dressing Paired with Allagash White The Kitchen Café 1039 PEARL STREET BOULDER CO 80302 PH:303-544-5973 Chef Dakota Soifer For 4 apps
Vinaigrette - Finely mince the shallot and pour the vinegar over them. Wait 5 – 10 minutes then add the olive oil. Dressing – Mash the garlic into a smooth paste with a mortar and pestle. Pick the leaves of marjoram off the stalks and mash with the garlic. Add olive oil until the consistency is like a thick dressing, season with salt & pepper. Veggies - Peel and chop your veggies keeping them separate. Toss them in a little olive oil, salt and pepper and lay tem out on a baking tray. Roast the vegetables (careful: as each vegetable has a different cooking time) until just soft. Scallops - Season the scallops with salt & pepper. Heat a large frying pan on high with just enough olive oil to coat the bottom until it stats to smoke. Add the scallops & sear until the have a nice caramel crisp, flip them and do the same to the other side. Finish – Toss the warm roasted veggies all together with a spoon full or two of the vinaigrette. Spread them out on four warm plates, place 3 scallops on the bed of veggies and drizzle the marjoram dressing. |
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Steak Tartare with Root Chips Paired with Allagash Victor The Reef Restaurant 2446 18th St. NW Washington, DC 20009 202-518-3800 Chef Ken Kaiser, Chef Ryan Smith Ingredients (serves 4):
Root Chips
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Glazed Pork Belly with Barley Pilaf Paired with Allagash Fluxus The Reef Restaurant 2446 18th St. NW Washington, DC 20009 202-518-3800 Chef Ken Kaiser, Chef Ryan Smith Ingredients (serves 4):
Cooking the Pork Belly
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Allagash White Beer Sabayon L’Espalier 774 Boylston Street Boston, MA 02199 617 262 3023 Sabayon, also known by its Italian name, Zabaglione, is a simple dessert. It can be served warm, cold, frozen or as a substitute for the custard filling of certain pies. Some people complement Sabayon with fruit; this recipe simply calls for whipped cream. Enjoy! Ingredients 1 cup Allagash White 1/3 cup egg yolks 2 and ½ oz sugar ½ tsp lemon zest ½ tsp lemon juice To finish ½ cup whipped cream Assembly Whisk in large mixing bowl on a double boiler until the sabayon thickens. Fold ½ cup whipped cream. |
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