These recipes come to us courtesy of Chef Tyson Blake of O’Brien’s Pub (and formerly of San Diego Brewing Company). For more on Tyson, and for a delectable short ribs recipe that utilizes AleSmith’s Wee Heavy Scotch Ale, check out the “Plates & Pints” column in the July West Coaster.
Jerked Duck Confit Pâté with Le Freak Onion Jam
Paired with Green Flash Brewing Co. Le Freak
1 baguette, sliced into ½-inch thick slices
Olive oil
Salt and pepper to taste
4 ounces duck fat
1 small onion, diced
2 cloves garlic, minced
1 to 2 tablespoons jerk seasoning (depending on desired intensity)
1 Tbsp brown sugar
¼ cup Green Flash Le Freak
2 Tbsp mascarpone cheese
1 duck leg, confited with meat shredded, chopped and warmed (microwave for 30 seconds)
Heavy cream (optional)
Onion Jam (recipe follows)
Chives, finely chopped
Preheat oven to 400º F. Brush the baguette slices with olive oil, season with salt and pepper and bake until golden brown, 5 to 10 minutes.
Heat the duck fat in a sauté pan over medium-high heat. Add the onions and sauté for 5 minutes, stirring occasionally. Add the garlic and cook, stirring, for 1 minute. Stir in the jerk seasoning and brown sugar. Add the beer and let simmer until most of the liquid has evaporated, 3 to 5 minutes. Stir in the mascarpone. Remove from the heat and transfer the mixture to a food processor. Add the duck and process on high for 1 minute. Scrape down the sides of the bowl, taste and season with salt, pepper and additional jerk seasoning to your liking. If the mixture is not as loose as you would like, add a touch of cream. Process until all of the ingredients are fully incorporated. Let cool and set in fridge covered with plastic wrap pressed against pate so as to let as little air touching surface. Pate gets better after a day or two.
To serve, spread an even layer of the pâté on each baguette slice, top with onion jam, garnish with chives and arrange on a serving platter.
Onion JamYield: 1 cup
2 Tbsp bacon drippings (or olive oil to substitute)
1 Vidalia onion, thinly sliced
6 dried apricots, thinly sliced
2 cloves garlic, finely chopped
1 Tbsp honey
1 Tbsp red wine vinegar
2 Tbsp Green Flash Le Freak
Salt and pepper to taste
Heat the bacon drippings in a pan over medium-high heat. Add the onions, apricots, garlic, honey, vinegar and beer. Season with salt and pepper and cook, stirring occasionally, until the mixture thickens to a jam-like consistency and develops a deep caramel color, about 20 minutes. Remove from heat and set aside or store, refrigerated in an airtight container for up to 1 week.
Navigator Dopplebock Bread Pudding with Rum Raisin Caramel & Blue Cheese Whipped Cream
Paired with Ballast Point Brewing Co. Navigator Dopplebock
1½ cups heavy whipping cream
1 cup Ballast Point Navigator Dopplebock
1 cup milk
1 vanilla bean, cut in half lengthwise
1 cup granulated sugar
4 large eggs
3 large egg yolks
½ tsp salt
1 Tbsp cinnamon
2 tsp ginger powder
1 loaf Italian bread cut into 1-inch cubes and toasted lightly
Rum Raisin Sauce (recipe follows)
Blue Cheese Whipped Cream (recipe follows)
Mint leaves
Preheat oven to 375º F. Whisk together the cream, beer, milk, vanilla bean and ½ cup of the sugar in a saucepan over medium heat. Cook until the sugar has dissolved. Remove from the heat and let cool.
In a mixing bowl whisk together the eggs, egg yolks, salt, cinnamon, ginger and ½ cup of the sugar until all of the ingredients are completely incorporated. Add a bit of the warm mixture to the egg mixture while whisk the egg mixture. Add the rest of the warm beer mixture to the egg mixture. Add the bread to the liquid, submerging so that it is completely soak. Transfer the mixture to a 9-inch by 13-inch lightly buttered baking dish, making sure to form the bread into an equal layer. Place in the oven and bake, uncovered, until the pudding is puffed and set, about 45 minutes.
To serve, cut out a square of the bread pudding and place it on a plate. Drizzle as much rum raisin sauce as you like and spoon on a dollop of whipped cream. Garnish with mint and serve immediately.
Rum Raisin SauceYield: 1 cup
¾ cup Ballast Point Three Sheets Rum
1 cup raisins
2 cups granulated sugar
1 cup brown sugar
¾ cup Ballast Point Navigator Dopplebock
¼ cup unsalted butter, softened
¼ cup heavy whipping cream, cold
Heat the rum in a sauce pan. Place the raisins in a bowl then cover with the warm rum. Set aside and allow the raisins to plump for about 20 minutes.
Whisk the sugars and beer in a saucepan over medium heat. Bring the mixture to a boil, reduce to a simmer and cook until dark and thick, 10 to 15 minutes. Whisk in the butter until it is completely incorporated. Remove from the heat and stir in the cream. Stir in the raisins and set aside.
Blue Cheese Whipped CreamYield: 2 cups
2 cups heavy whipping cream
¾ cup quality blue cheese, crumbled
2 Tbsp confectioners (powdered) sugar
Warm 1 cup cream and the blue cheese in a sauce pan over medium heat, stirring constantly, for 3 to 5 minutes. Refrigerate and let the mixture cool completely.
Whip the remaining cream and confectioners sugar until stiff peaks form. Gently fold in the cooled blue cheese cream and serve.