Desserts to Celebrate

Beer Crêpes
When was the last time you had a crêpe? Now why has it been so long?

Makes: about 16 8-inch round crêpes

Ingredients:
3 each large eggs, room temperature
1/2 cup Delirium Tremens beer
1 cup heavy cream
5 tbsp. unsalted butter, melted
1/4 tsp. sea salt
1 tsp. coriander, roasted and ground
3/4 cup all-purpose flour
1/2 cup barley malt flour (40˚L caramel malt, ground to a powder)

Directions:
In the pitcher of a blender, add eggs, beer, and cream, mixing to combine. Add butter, salt, coriander, and flours. Mix on high for 20 seconds to make a thin batter. This can be made ahead of time and refrigerated or used immediately.

To make the crêpes, use a nonstick sauté pan over medium heat. Add 1 teaspoon of butter; once melted, add 1 ounce of batter using a ladle. Rotate the pan off the heat to completely coat the bottom of the pan in a thin layer. Place the pan back on the heat and cook for 45–60 seconds, until the top of the crêpe is lightly dry and cooked. Flip the crêpe and cook for 15 seconds more. Repeat with remaining batter. Once cool, stack the crêpes and wrap in plastic wrap. Place in the refrigerator for 2–3 days or freeze for up to 2 months.

Filling Suggestions:

For a dessert, add 2 teaspoons of sugar to the recipe and try filling the crêpes with:

• Nutella, toasted hazelnuts and some Cherry Sauce (see below), dusted with powdered sugar
• Mascarpone cheese whipped with Tripel and some pomegranate seeds, drizzled with local honey
• A topping: To a sauté pan over medium heat, melt 1 stick of butter, add 2 strips of blood-orange zest, 6 ounces of Dogfish Head 120 Minute IPA and cook for 2 minutes. Pour sauce over warm crêpes that have been folded twice in half.

For an entrée, experiment with:

• Wit poached chicken, shredded and filled with grated Chimay Grand Cru cheese
• Beer-steamed asparagus, Alsatian ham and a béchamel sauce made with half milk and half La Chouffe

Cherry Sauce
This recipe can be used for a variety of dishes. Options include: a filling for a crêpe, a simple turnover, a Flemish-inspired trifle, or a sauce to garnish a panna cotta or a bowl of vanilla bean ice cream.

Makes: about 1 quart

Ingredients:
10 oz. black cherries, frozen and pitted
8 oz. Montmorency cherries, dried
24 oz. dark Morello cherries, in light syrup, drained
1/2 cup sugar, organic
11.2 oz. Rodenbach Grand Cru, other Flemish Red-style Ale or Kriek
4 tbsp. cornstarch, sifted
1/2 tsp. salt
1 tbsp. tangerine zest
1 each vanilla bean, split in half, seeds removed and added to mixture
1 pinch nutmeg, freshly ground
1/2 cup butter, unsalted

Directions:
In a large bowl, mix together the cherries, sugar, Grand Cru, cornstarch, salt, zest, vanilla bean and nutmeg. Mix well, until all the cherries are coated. Let rest for 2–3 hours to macerate the cherries and infuse the flavors, storing in the refrigerator.

To cook the sauce/filling, add the butter to a large pan or pot, over medium heat. Once melted, add cherry mixture and cook until it thickens, about 15–20 minutes.

Variations: If using this recipe for a filling, add an extra tablespoon of cornstarch to the ingredients.

Malted Barley Sponge Cake
A simple recipe that can be used for creating a layered cake or a trifle.

Makes: one half-sheet cake

Ingredients:
7 each egg yolks
1/3 cup sugar
3 tbsp. Chocolate Stout or Oatmeal Stout
7 each egg whites, room temperature
3/4 cup all-purpose flour
1/4 cup malted barley flour (use a mix of different malts, ground to a fine powder)
1/2 tsp. salt
2 tsp. baking soda
4 tbsp. unsalted butter, melted

Directions:
Preheat oven to 375°F. Lightly butter a half-sheet pan, then line with parchment paper and butter again.

In the bowl of an electric mixer, add egg yolks and beat on high until the color turns a lemony color, about 3 minutes. Gradually add sugar and beer, set aside. In another bowl, beat egg whites, starting on low speed, then slowly raising to high. Beat until the whites form a soft peak.

In a third bowl, mix together the flours, salt and baking soda. Add the dry ingredients to the yolk mixture, drizzling in the butter, then fold together with a spatula. Next, fold in 1/3 of the beaten whites; this will help loosen the batter. Once incorporated, carefully fold in the remaining whites. Spread the batter evenly onto the prepared pan.

Bake in the center of the oven for about 12 minutes. The cake will have lost its shine, and when touched lightly, will spring back. Remove the cake from the oven and let cool.

Chocolate Imperial Stout Custard
Perfect on its own, but amazing with the Cherry Sauce layered between the Malted Barley Sponge Cake.

Makes: 3 cups

Ingredients:
4 tbsp. cornstarch
1 pinch sea salt
2/3 cup sugar, organic
1 cup heavy cream
2 cup Brooklyn Brewery Black Chocolate Stout

Directions:
In a large bowl, mix cornstarch, sea salt and sugar with a whisk and place on top of a pot of boiling water. Slowly stir in cream and beer, mixing till combined. Stir occasionally until the mixture is thick and coats the back of a wooden spoon, about 12–15 minutes total.

Pour the pudding into either individual serving cups or a large serving dish. Refrigerate for at least 4 hours or until chilled.

Flemish-Inspired Trifle
This will make a sinful and very festive dessert.

Serves: 10–12

Ingredients:
1 recipe Malted Barley Sponge Cake, cut into cubes
1 recipe Cherry Sauce
1 recipe Chocolate Imperial Stout Custard
whipping cream
shaved dark chocolate (optional)
Imperial Stout or Cherry Beer

Directions:
Start by preparing all the recipes ahead of time. In a large, decorative, clear-glass bowl or individual beer goblets, alternately layer the pudding, then some of the cake cubes lightly tossed with some beer, then the cherry sauce, then the whipping cream and repeat until the container is full. Garnish with shaved chocolate.

Scandinavian Glugg
This Scandinavian beverage has been referred to as glugg or glogg—otherwise known as mulled wine or “Holiday Punch” made with lighter fluid. This version starts with a robust Porter and adds subtle flavors to enhance the base, making a great beverage that is perfect for even a crowd of mixed ages.

Serves: 6

Ingredients:
44 oz. robust Porter, such as Marin Brewing Co. Pt. Reyes Porter
4 oz. dried cherries
10 each whole cloves
6 each green cardamom pods
2 each cinnamon sticks
1 each vanilla bean, split in half
1 each tangerine, zest

Directions:
Combine all the ingredients into a Crock-Pot, cover with a lid and turn heat to a low setting. Let sit for 2–3 hours before guests arrive. Serve in small beer mugs.

Variations: Substitute the Porter for a Holiday Ale, mead, or hard cider. ■