Fruit Beer Recipes - Monarch Beverage

Page 2-Mousse:150 g Bing Cherries125 ml Heavy Cream (32% MF)38 g Sugar75 ml Fruit beer200 g Bittersweet Chocolate, chopped finely125 ml Heavy Cream (32% MF)Mousse Method:In a heavy bottomed saucepan, bring cherries, first amount of heavy cream, sugar and beer to rapid boil. Using a hand blender, pureemixture and strain into bowl. Add finely chopped chocolate and stir to melt chocolate completely. Allow to cool until mixture is roomtemperature. Set aside 6 tbsp of this “ganache” for garnishing the completed cakes.Whip second amount of cream to soft peak, and fold into chocolate ganache mixture.

CLASSIC POACHED PEARSSERVES 14Ripe pear halves are wonderful poached in an amber beer.7 ripe pears, peeled and halved and cored 71/2 cup granulated sugar 125 mL1 bottle 341 mL amber beer 12 cinnamon sticks 24 whole cloves 41. In a deep skillet arrange prepared pears. Add sugar, beer, cinnamon sticks and cloves.2. Cover and bring to a boil over high heat. Reduce heat and cook slowly for 25 minutes or until pearsare tender.3. Remove pears to serving platter. Return poaching liquid to a rolling boil on high heat; reduce heat andcook slowly until reduced by one-half. Pour over pears, allow to stand until cool before serving atroom temperature.

FRESH BERRIES W/ SABAYONQuantityIngredient#1 1 pint Blueberries#2. 1 pint Raspberries#3 1 pint Strawberries#4 See recipe SabayonProcedure:1. Place berries on a plate or in a bowl - whatever2. In a stainless steel Bowl mix #5,6,7 and 8 together.3. beat over a double boiler until thick (do not over cook ormixture will start looking like scrambled eggs4. spoon over berriesYield 6portionsSabayon#5 3 yolks#6 4 oz Fruit beer#7 1 oz orange juice#8 1 tbsp sugar

FRUIT BEER SORBETS(serves 4)200 g (7 oz) caster sugar85 ml (3 fl oz) fruit beer (framboise/raspberry, kriek/cherry or peche/peach)100 ml (3 ½ fl oz) fruit puree or juice (raspberry, cherry or peach)To serve150 ml (¼ pint) fruit pureeSprigs of mintPut the sugar in a saucepan with 200 ml (7 fl oz) water and bring to the boil. Boil for 2 minutes, then leave to cool.Mix the cold syrup with the beer and fruit puree and place it in an ice-cream maker to process. When the sorbet is firm, transfer it to a freezer containerand freeze until required.To serve, scoop two or three balls of sorbet into each serving bowl and serve with a few tablespoons of fruit puree and a sprig of mint.

FRUIT SALAD WITH RASPBERRY BEER(serves 4)1 apple1 pear400 ml (14 fl oz) framboise/raspberry beer150 g (5 oz) caster sugar8 mint leaves, shredded12 strawberries2 bananas175 g (6 oz) raspberriesIt is best to begin making this dish a day in advance. Peel the apple and pear and slice them thinly. Put them in a bowl with the beer, sugar and shreddedmint leaves, cover and leave in the refrigerator overnight.The following morning, slice the bananas into the bowl and add the raspberries and strawberries. Return to the refrigerator until ready to serve.Serve the fruit and juices in glass bowls or soup plates, with fresh cream if desired.

FRUIT BEER CHEESECAKEQuantityIngredientProcedure:#1 2 1/2 Graham cracker crumbs#2. 1/3 cup Brown sugar#3 ¾ cup (6 oz. vol.) Melted butter#4 1 ½ cup Semi sweet chocolate chips#5 1 cup (8 oz. vol.) Fruit beer#6 24 oz. wt. Cream cheese#7 ¾ cup (6 oz. vol.) Sugar#8 3 Eggs#9 2 Yolk#10 2 tsp Vanilla#11 5 tbsp Cornstarch#12 3 Cornstarch#13 1 cup Cherries#14 1 cup Fruit beer1. Preheat oven to 310 degrees F.2. In a bowl add the first three ingredients3. mix well together and press into thebottom of a spring form.4. Place in the oven for approx 30 minutesand let cool.5. heat chocolate and fruit beer together.6. In another bowl beat the cream cheese,sugar, eggs, vanilla and cornstarchtogether7. pour gently into spring form8. pour chocolate fruit beer mixture in aslow stream into cream cheese mixture.9. use a stick to swirl the chocolatemixture to create a marble affect.10. Place in an oven in a water bain marie -Approx ½” deep.11. heat #12, #13 and #14 together untilmixture boils let cool12. bake 1 ½ - 2 hours until mixture cookedYield: 10 – 12 portions

Fruit beer Ice CreamQuantityIngredient#1 400 ml Fruit beer#2. 1 cup Raspberries#3 500 ml 35% Cream#4 12 Egg Yolks#5 6 oz. wt SugarProcedure:1. Blend fruit beer and fresh raspberries together, then strain2. Add Cream to mixture and heat until scalding,3. in a stainless steel bowl beat eggs and sugar together untillight and fluffy4. pour in 1/3 of scalded cream, beat and return mixture to pot5. gently heat until mixture thickens, but does not curdle.6. let cool then churn until frozenYield: aprox. 1 litre

Gingerbread and Blonde Ale Caketo be served with Vanilla Bean Ice CreamQuantity Ingredient#1 As needed Butter and flour for baking pan#2. 8 oz. wt. (1/2 lb.) unsalted butter at room temperature#3 2 ½ cups (20 oz. vol.) brown sugar#4 4 large eggs#5 8 oz. vol. (1 cup) molasses#6 2 cups Raisins#7 5 cups all purpose flour#8 4 tsp. baking soda#9 ½ tbsp. cinnamon#10 ½ tbsp. powdered ginger#11 1 teaspoon cloves#12 1 teaspoon salt#13 12 oz. vol. (1 ½ cup) Belgian Blonde Ale#14 icing sugar for garnishProcedure:1. Preheat the oven to 350° F.2. Butter and flour a 10” cake or Bundt pan.3. Using a mixer on high, beat the butter and sugar untilcreamed (light and fluffy).4. Incorporate the eggs, beating in one at a time.5. gently beat in the molasses (the batter could look alittle curdled - don't worry).6. Sift together raisins and all of the dry ingredients.7. Fold in the dry ingredients, one third at a time,scraping down the sides of the bowl often.8. Stir in the beer to the batter.9. Place the batter into the prepared pan and smooth thetop. Bake until a toothpick inserted into the centercomes out clean, approx. 50-60 minutes.10. Cool 10 minutes, then un-mold. Eat warm or cold11. Dust with icing sugar before serving.

HOT LEMON AND BEER MOUSSE WITH TOASTEDMARSHMALLOWS AND COFFEE ICE CREAM(serves 6)The intense flavour of this powerful lemon sherbet mousse originates from Hoegaarden brewery in Belgium. There the chefs who cook for the breweryhall have devised many ways of using their beers – in this case their awesome bottled Hoegaarden Grand Cru; as with wines, Grand Crus are the beerswith the greatest character and complexity, at an almost vinous strength. At the brewery they serve the mousse hot to accompany crisp, butter-fried sweetbread balls, but I think it should be the main event. It can be adapted to all sorts of desserts : poured into a pastry case and topped with whisked,sweetened egg whites then baked as a lemon meringue pie; as a thick, pouring mousse over a featherlight vanilla sponge; or poured into small ramekinsand chilled to set as a cold mousse, then topped with a blob of double cream and little slices of candied lemon. And married with rich coffee ice cream(Belgian for preference) and melting marshmallows it is irresistible.150 ml (¼ pint) Hoegaarden (Grand Cru)1 medium egg1 egg yolkJuice ½ lemon3 tbsps caster sugarBelgian coffee ice cream12 small white marshmallowsMix the Hoegaarden (Grand Cru) with egg, egg yolk, lemon juice and sugar and whisk together in a glass dish over a pan of simmering water until themixture thickens and forms peaks.Leave the dish over the pan to keep warm while you heat the grill to very hot and arrange the marshmallows on a heat-proof sheet.Put a scoop of coffee ice cream on each of 6 dessert plates, then thrust the marshmallows under the grill for a few seconds while the tops caramelize.Arrange 2 on each plate and spoon the hot lemon mousse around the ice cream.