Sweet garlic and English summer Ale soup - Serve 4

2-3 tbsp. olive oil
1/2 cup garlic cloves, sliced and blanched
1  onion, peeled and sliced
1/3 tsp.  sea salt
1/3 tsp.  crushed black pepper
2 slices lemon peels
1 small potato, peeled and sliced
1 cup. Dandy Summer Ale
1 cup. chicken stock
½ cup.  10% coffee cream
1 tbsp. fresh butter
1 tsp. chives, chopped

1.     In a soup pot, cook the blanched garlic with the onion in the olive oil with salt and pepper until just soft.

2.     Add the lemon peels and the Summer Ale. Bring to a quick simmer, then add the chicken stock and sliced potatoes.

3.     Cover and simmer until potatoes are just tender. Remove from the heat and purée the soup.

4.     Place the soup back on the heat and add the coffee cream; bring to a quick simmer and remove from the heat.

5.     Add the tbsp. of fresh butter and the chopped chives. Serve immediately.

Underworld Stout brined roast turkey breast
with Belgium endive and coffee sauce - Serve 2-3

 Making the Stout Brine

1  star anise
1 tsp. fennel seeds
1” cinnamon stick
1 bay leaf
1  clove
40gr coarse salt
200ml water

1.     Bring the above ingredients to a quick simmer (do not reduce).

2.     As soon as the coarse salt is dissolved, remove from the heat and cool.

3.     Add 125ml Dandy Brewery Underworld Stout when brined has cooled.

Preparing the turkey

1  Turkey breast, trimmed (about 400gr)
1 recipe of Stout brine
1 tbsp. butter
1 tbsp. olive oil
1 tbsp. honey
¼ cup. sunflower seeds, toasted and chopped

1.     Pre-heat the oven to 350°F.

2.     Place the trimmed turkey breast in the brine for about 20 to 30 minutes. Remove and pad dry. Set aside.

3.     Place the tbsp of butter and olive oil into a frying pan large enough to hold the turkey breast and place on medium high heat until the butter start foaming.

4.     Season the turkey with some fresh cracked pepper and place it in the hot pan.

5.     Sear the meat on both sides to a light golden-brown color. Remove from the heat and brush the meat with the honey, then sprinkle evenly with toasted sunflower seeds.

6.     Place in the pre-heated oven for about 15 to 20 minutes or until the meat reach an inside temperature of 65°F (or when pressing on the meat it should bounce back with a little firmness.). Remove and set aside, covered with a piece of tin foil.

Endive and coffee sauce

1 tbsp. butter
2  Belgium endive, cored and tiny sliced
TT salt & pepper
½ tsp. ground cardamom
1 tsp. ground coriander
1 splash Dandy Stout beer
125ml cream
3 tsp.instant coffee

1.     In a saucepan, heat up the butter and add the sliced endive with salt and pepper.

2.     Cook on low heat until just soft (about 2-3 minutes).

3.     Add the spices and the beer.

4.     Add the cream and the instant coffee. Bring to a simmer and cook for 2 minutes.

5.     Remove from the heat and wish in a spoon of fresh butter (optional).

Barley Risotto - Serve 4-5

3-4 cup. chicken broth
2  onions, peeled and chopped
50 gr smoked bacon, cubed
TT  salt and pepper
2  cloves garlic, chopped
2 sage leaves, finely sliced
½ cup Summer ale beer
1 cup. barley, pearl
2 tbsp. butter, unsalted

1.     In one pot heat the broth to just warm.

2.     In another pot cook the onion, bacon and the sage leaves with a pinch of salt and pepper until just soft.

3.     Add the pearl barley and stir until well coated and shiny.

4.     Add the Summer Ale, mix well and bring to a quick simmer.

5.     Add 1 cup of the hot chicken broth (or just enough to cover the barley) and mix briefly.

6.     Allow to cook on gentle heat (simmering) without stirring until the stock is fully absorbed. Add more broth, 1 ladle-full at a time, letting it absorb fully (still without stirring) before adding the next ladle. (Always check the remaining liquid while cooking by creating a little well in the centre of the pot with a wooden spoon. If almost dry, add more stock.

7.     Continue simmering until the barley is tender.

8.     Adjust seasoning if needed and add a tbsp. of fresh butter. Remove from the heat and keep warm until needed.

Untitled Mārzen beer French toast - Serving 2-3

6 pcs  Sidewalk Citizen Bakery sourdough bread, ½ inch sliced
1 cup. Dandy Brewery Untitled Mārzen Beer
½ cup half & half or 10% coffee cream
2  eggs, beaten
1 good pinch cinnamon, ground
1 small pinch mace, ground (or nutmeg)
1/2 tsp. vanilla extract, pure
1 tbsp. butter, unsalted

1.     In a bowl, combine the beer, with the cream, beaten eggs and spices. Mix well and strain through a fine sieve.

2.     Place the sliced bread on a baking sheet beer mixture over; allow the bread to soak for 30 seconds and flip the bread over.

3.     In the meantime, place a frying pan large enough to hold the slices of brioche on medium heat and add the butter. When the butter is melted, and using a pair of tongs, remove the soaked bread from the beer mixture and place on foaming butter.

4.     Allow cooking on one side for 1-2 minutes or until just browned, then flipping the toast over and cook for another 1-2 minutes.

5.     Remove the French toasts from the pan and place on a platter.

6.     Top the toast with rhubarb & beer compote and place a quenelle of lemon Chantilly on top.

 
Rhubarb & Beer Compote

1 cup. rhubarb sliced
1 cup. Dandy Brewery Untitled Mārzen Beer
1 lemon, juiced and zested
¼ cup.  sugar
½ tsp. black pepper
½ tbsp.  tarragon leaves, dried (Or 1 tbsp. fresh tarragon leaves)

1.     In a saucepan or a small soup pot, combine all the ingredients together and bring to a gentle simmer.

2.     Cook on medium heat, stirring occasionally, for about 30 minutes or until it get a jammy consistency.

3.     Remove and transfer into a glass jar. Refrigerate until needed.