Archives for posts with tag: food pairing

With course 5, we move to the dessert portion of the beer tasting. The beer of choice is Fuller’s ESB (Extra Special Bitter) out of the UK.  It’s not as bitter as you would expect something that is called “Extra Special Bitter”, but it is very very malty, almost syrupy, with caramel and nutty.

With this beer, I decided to pair it with one of my favourite cakes to bake: the Chocolate Cake with Fleur De Sel Caramel Filling and roasted almonds. I have to admit I’m not a fan of dessert, usually because I don’t have a huge sweet tooth, and I prefer flavour over sweetness. However I LOVE making this cake. There are 4 layers of moist chocolate cake made with dutch pressed cocoa powder. Each layer is filled with a dark chocolate ganache, creamy salted caramel, and crushed salted almonds. Making it is a little bit like a construction project.  Since the caramel filling tends to pour over the edge of the cake, you can build up a dam using the dark chocolate ganache frosting to keep it from going over. Also you can place the crushed almonds smartly to even out the cake if your cake layers aren’t cut evenly. The cake is pretty tall due to 8 total layers of components, so you want to make sure as you build it up, it’s as flat and as even as possible.

 

I did not take a photo of the cake during the beer tasting, but because i’ve made the cake so many times before, I have included photos from previous documentations.
Chocolate Cake Recipe: http://www.bonappetit.com/recipes/2008/09/chocolate_cake_with_fleur_de_sel_caramel_filling

Fuller’s ESB from Beer Advocate: http://beeradvocate.com/beer/profile/71/219

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Spaten Optimator is not a beer I would drink normally.  It’s very dark and heavy with undertones of bread, malt, and brown sugar.  Although I myself prefer lighter beer, I love this combination of the Optimator and the Byggybeef Sandwich.

Dewey Dufresne is the father of NYC chef Wylie Dufresne, who was probably one of the first people to really make “Molecular Gastronomy” popular. Dewey has plans to open a sandwich shop called BYGGZ in 2012 in NYC, and one of the featured sandwiches is the Byggybeef. A few weeks before the beer tasting, I came across a NYMAG.com article deconstructing the Byggybeef. Since I was looking for a braised short rib recipe for the beer tasting, I thought that this would be an excellent choice for the pairing. Now the NYMAG.com article only describes the ingredients that goes into the Byggybeef, without giving out recipes to each of the ingredients. So I guesstimate and made my own versions of what I think goes into each component of the sandwich.  Read the rest of this entry »

For the second course, we wanted to showcase the Belgium beer, Leffe Blonde, which is actually one of my boyfriends all time favourite beers. I actually had this beer for the first time on our first date! Read the rest of this entry »