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Allagash Trifle with Interlude Sabayon and Black Ginger Cake

Recently, we had an amazing beer dinner with our friends at Simon Pearce—turns out they’re just as masterful cooks as they are glassblowers. In fact, we had such a memorable time that we couldn’t help but ask them to create a recipe with our beer. The beer was Interlude, a tart, vinous beer that’s fermented with a blend of yeasts then aged in red wine barrels.

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.

ALLAGASH TRIFLE

With Interlude Sabayon and Black Ginger Cake

 

Part 1: Allagash Black Ginger Cake

1 cup Allagash Black

1 cup molasses

½ tsp baking soda

3 large eggs

½ cup granulated sugar

½ cup firmly packed dark brown sugar

¾ cup grapeseed or vegetable oil

2 cups all-purpose flour

2 Tbl ground ginger

1 ½ tsp baking powder

¾ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp freshly grated nutmeg

1/8 tsp ground cardamom

1 Tbl grated, peeled fresh ginger root

Process:

  1. Preheat oven to 350° F. Butter a 9 x 5 inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup bundt pan.
  1. In a large saucepan over high heat, combine the stout and molasses then bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
  1. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
  1. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
  1. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Then, add the fresh ginger and stir to combine.
  1. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer to a wire rack to cool.

Part 2: Interlude Sabayon (Yields 1 qt.)

6 Egg Yolks

8 oz. Sugar

8 oz. Allagash Interlude

8 oz. fresh berries

 

Process:

  1. In a stainless steel bowl beat the egg yolks until foamy.
  2. Beat in the sugar and Allagash.  Place over a hot water bath and continue beating in a figure-eight motion until thickened and registering 170 degrees.

Part 3: Assembling the Trifle

To assemble the trifle, spoon a layer of the sabayon into a large glass bowl or trifle bowl. Add a layer of cake, breaking the slices into pieces that fit. Then, add a layer of fruit over the cake. Repeat these steps to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of Sabayon. Add fruit and mint leaf to the top for garnish. Cover and refrigerate until ready to serve.

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