Here’s what you’ll need for a meal that serves two (hungry people):
You can find the recipe below.
They came back with one better: a trifle that uses our Interlude in the sabayon—a light custard made from sugar, egg yolks and, traditionally, wine—and Allagash Black in their ginger cake. The short version: it blew our minds.
The recipe for this incredible dish is below.
It’s obligatory to show the finished product first.
The first step to making a pie is creating the dough. This is much easier than you may initially think, and while you can certainly use store-bought dough, it just tastes, and feels, better knowing you made it yourself.
When we learned we would have an opportunity to visit Chef Pierre Gignac of Ocean at the Cape Arundel Inn and Resort for a personal cooking class, and an opportunity to try a recipe he crafted with our Saison, we jumped at the chance and were inspired to repeat the recipe at home!