We’ll have another craft beer and cheese tasting class at Fromagination in Madison, WI, on Wednesday, January 23, 2008. Class size is limited to 15, so sign up early. The theme? Winter warmers, of course. Happy holidays!
Here’s a goofy news item from mental floss…and it inspired some tinkering with a recipe for ale nog. That’s egg nog made with ale, proffered under various monikers over the millenia - posset, syllabub, flip, biersuppe, etc. I made this ale nog with a spiced winter warmer - the ale makes the texture lighter and dare I say, more drinkable. Use any leftover nog to make the base for custardy french toast.
Winter Ale Nog
1 cup white cane sugar
1 cup half-and-half
1/4 cup raw honey
1 teaspoon vanilla extract
6 whole eggs plus 1 egg white
2 cups heavy cream
12 ounces spiced or winter ale, at room temperature, decanted and whisked to remove carbonation
1/2 cup dark rum, or more to taste
1/4 cup Cognac, Calvados or Cointreau
1/2 teaspoon ground cinnamon
Pinch ground clove
Pinch ground mace
1/4 teaspoon ground allspice
Fresh grated nutmeg to taste
1. Mix sugar and half-and-half in heavy 2-quart saucepan over medium-high heat, stirring until sugar dissolves. Simmer 5 minutes, and stir in honey and vanilla. Stir until honey melts and bring the mixture back to a simmer. Place eggs in the bowl of a stand mixer fitted with the wire whip, and beat eggs until frothy and blended on MEDIUM speed. Slowly drizzle the hot half-and-half into the eggs, mixing constantly. Eggs will turn fluffy and thicken. Do not pour all the hot liquid in at once or the mixture will curdle.
2. Continue to mix on MEDIUM speed, and add remaining ingredients, one at a time. The ale will foam as it is mixed in. Taste and adjust spices as desired. Chill 6 hours or more. Makes 8 to 10 servings.
Rose Ann Finkel is an accomplished cook, tremendous supporter to small purveyors and specialty food producers, and a generous contributor of recipes to both “The Best of American Beer and Food” and my earlier cookbook, “Grilling with Beer.” Join us on Tuesday, December 11, at the Pike Pub and Brewery, from 5-8 PM. Here’s a note about it from the Seattle Post-Intelligencer.
Thanks to Rose Ann and Charles Finkel for hosting a terrific event, which included a tasting of the new bar menu devised by chef Gary Marx. Some of my favorites: organic radishes with fresh creamery butter and truffle salt, which is an earthy blend of pulverized dried black truffle with sea salt. Delicious with the Tandem ale…
