Ottensmeyer serves the mash topped with a big hyperlink of the Complete-Hog Sausage from Pine Road Market in Decatur.
“It’s a traditional smoky sausage, and the mash has a little bit sweetness from the parsnips and carrots,” Ottensmeyer mentioned. “We added some horseradish to the mash, which provides it a little bit extra punch, and simply made it come collectively. The garnish for the dish is pickled mustard seeds.”
For the pairing, Ottensmeyer and the Brick Retailer group tried a lineup of Belgian beers, tasting from the lightest to the darkest, earlier than touchdown on Westmalle Dubbel — a darkish reddish-brown Trappist ale with complicated malty and fruity notes.
“In our tasting, it was sort of within the center,” Ottensmeyer mentioned. “We thought that basically made the dish sing.”
These cooks from three beer-oriented metro Atlanta eating places got here up with fall dishes and beers to match: govt chef Brian Crain from Good Phrase Brewing, govt chef Jeff Sellers from Leon’s Full Service, and govt chef Eric Ottensmeyer from Brick Retailer Pub. (Mia Yakel for The Atlanta Journal-Structure)
Credit score: Mia Yakel
Credit score: Mia Yakel
Jeff Sellers is the manager chef at Leon’s Full Service, the place he’s making what he calls “traditional American meals” with seasonal produce and proteins from native farms.
Just lately, Sellers created a pork loin dish with candy potato puree, roasted turnips and pink cabbage, bok choy, and a pistachio cranberry crumble.
The pairing for the pork is a wealthy amber Coconut Porter from Cherry Road Brewing in Cumming. It’s served on nitrogen at Leon’s, which creates a creamy carbonation, with notes of bittersweet chocolate.
Brian Crain is the executive chef at Good Word Brewing and Public House in Duluth, the place he oversees a menu pitched to the beers made on-premises by brewer Todd DiMatteo.
“We all the time need to have dishes on the menu which can be going to pair effectively with beer,” Crain mentioned. “We make plenty of English-style beers, so we attempt to do some approachable issues, as a result of individuals come to a brewpub and count on that.
“However we attempt to put as a lot method and thought behind it as we are able to. And we attempt to get as a lot native and farm-fresh seasonal greens as we are able to.”
With that, although, Crain provided up a decadent Chocolate Lava Cake as his fall function dish.
“We paired it with an English-style porter referred to as Quantum Immortality,” Crain mentioned. “It’s solely 4%, so it’s sort of a light-bodied porter. We did the Lava Cake with espresso whipped cream and candied walnuts. It’s one thing that rounds the beer out with a little bit creaminess. However chocolate and darker beers are a fairly commonplace pairing.”
RECIPES
These dishes from three Atlanta cooks discover the flavors of fall, pairing meals and beer for the season.
Brick Retailer Pub Root Vegetable Mash with sausage and pickled mustard seeds, paired with Westmalle Trappist Ale, may be made with any sort of sausage. (Mia Yakel for The Atlanta Journal-Structure)
Credit score: Mia Yakel
Credit score: Mia Yakel
Root Vegetable Mash (Stoemp)
Eric Ottensmeyer, the manager chef of Brick Retailer Pub, pairs this elemental root vegetable dish with a hefty native pork sausage topped with pickled mustard seeds. However you need to use any kind of sausage you want, together with vegetarian sausage.
Root Vegetable Mash (Stoemp)
- 1 tablespoon oil, equivalent to canola
- 1 leek, halved, rinsed effectively and sliced
- 1 cup saison beer
- 2 cups carrots, peeled, halved and sliced medium thick
- 2 cups parsnips, peeled, halved and sliced medium thick
- Chilly water
- 1 pound russet potatoes, peeled, chunked and held in chilly water
- 1 cup entire milk
- 1 stick butter
- 1/4 cup bitter cream
- 1/4 cup ready horseradish
- Kosher salt and floor black pepper
- In a heavy-bottomed pot, add oil and saute leeks till tender.
- Add the saison beer to deglaze the pan. Simmer to cut back for a couple of minutes.
- Add carrots, parsnips and sufficient chilly water to cowl. Deliver to a boil. Prepare dinner till greens are barely tender.
- Add potatoes and extra chilly water to cowl. Deliver to a boil and prepare dinner till all greens are tender, about 20 minutes.
- In a separate saucepan, whereas the greens prepare dinner, gently heat the milk and butter.
- Drain cooked greens utterly in a colander, and switch again to the sauce pot. Mash with potato masher to desired texture.
- Fold in bitter cream and horseradish, then fold in milk-butter combination.
- Season with kosher salt and floor black pepper, to style.
- Serve the mash with grilled sausage of your selection and garnish with pickled mustard seeds (recipe follows).
Serves 4.
Dietary info
Per serving: Per serving: 505 energy (p.c of energy from fats, 56), 7 grams protein, 49 grams carbohydrates, 7 grams fiber, 31 grams complete fats (17 grams saturated), 74 milligrams ldl cholesterol, 338 milligrams sodium.
Pickled Mustard Seeds
- 1/2 cup entire yellow mustard seeds
- 1/2 cup entire brown mustard seeds
- 1 cup apple cider vinegar
- 1 cup water
- 3/4 cup brown sugar
- 1 tablespoon kosher salt
- Place all substances in a big saucepan and produce to a boil. Cut back to a simmer and prepare dinner till mustard seeds attain desired consistency (related texture to whole-grain mustard). Let cool. Serve at room temperature.
Makes 2 cups.
Dietary info
Per serving: Per tablespoon: 29 energy (p.c of energy from fats, 33), 1 gram protein, 4 grams carbohydrates, hint fiber, 1 gram complete fats (hint saturated fats), no ldl cholesterol, 182 milligrams sodium.
Leon’s Full Service Pork Loin With Candy Potato Puree, Roasted Greens and Pistachio Cranberry Crumble is paired with Coconut Porter from Cherry Road Brewing. (Mia Yakel for The Atlanta Journal-Structure)
Credit score: Mia Yakel
Credit score: Mia Yakel
Pork Loin With Candy Potato Puree, Roasted Greens and Pistachio Cranberry Crumble
Jeff Sellers, the manager chef at Leon’s Full Service, provides plenty of flavorful touches to this brined pork loin recipe. You’ll be able to roast the pork within the oven or grill it. Both means, it’s a decadent fall dish.
Pork Loin With Candy Potato Puree, Roasted Greens and Pistachio Cranberry Crumble
- 1 quart water
- 1/2 cup salt, plus extra for seasoning
- 1/4 cup sugar
- 5 garlic cloves, divided
- 2 entire allspice
- 1 cinnamon stick
- 2 bay leaves
- 2 kilos pork loin
- 2 kilos of candy potatoes, peeled and reduce into chunks
- 1/2 yellow onion
- 1 quart heavy cream
- 1 quart vegetable inventory
- Black pepper, to style
- 2 turnips, quartered
- 1/2 head pink cabbage, reduce into small chunks
- Impartial oil, equivalent to canola oil
- 1/4 cup pistachios
- 1/4 cup dried cranberries
- 1 tablespoon butter
- 1 head of bok choy or child bok choy, reduce into chunks
- 1/4 cup white wine
- Brine the pork: In a sauce pot, mix water, salt, sugar, 2 garlic cloves, allspice, cinnamon stick and bay leaves and produce to boil. Don’t cut back. Take off warmth and funky. Whereas the brine cools, reduce the pork into 5-ounce parts. You’ll get higher portion sizes when you reduce the pork loin longways first, then reduce into parts. Place the pork parts in a big container, pour the cooled brine over the pork, cowl and go away within the fridge for twenty-four hours.
- Warmth the oven to 450 levels. Take away pork from the fridge, and pat dry.
- In a big sauce pot over medium warmth, add candy potatoes, onion, remaining 3 garlic cloves, heavy cream and vegetable inventory. Simmer till greens are comfortable. Allow them to cool a little bit bit, then puree in a blender till easy. Season with salt and pepper to style. Put aside.
- On a sheet pan, toss the turnips and cabbage in oil, salt and pepper and roast in oven at 450 levels for about 7 minutes. Let cool.
- In a meals processor, pulse collectively pistachios and cranberries and put aside for garnish.
- On a sheet pan, roast pork loin within the oven for about 10 minutes, then let relaxation for 3 minutes.
- Whereas resting the pork, warmth a saute pan on excessive, add roasted turnips and cabbage and glaze with butter. Add bok choy and white wine. Prepare dinner wine out, take away from warmth and season with salt and pepper.
- To serve: Plate the candy potato puree, then add the greens. Slice the pork loin and place on prime. Garnish with the pistachio cranberry crumble.
Serves 4.
Dietary info
Per serving: Per serving: 1,326 energy (p.c of energy from fats, 70), 58 grams protein, 42 grams carbohydrates, 5 grams fiber, 104 grams complete fats (60 grams saturated), 425 milligrams ldl cholesterol, 1,820 milligrams sodium.
Good Phrase Brewing Chocolate Lava Cake with Espresso Whipped Cream and Candied Walnuts is paired with Quantum Immortality English-Type Porter. (Mia Yakel for The Atlanta Journal-Structure)
Credit score: Mia Yakel
Credit score: Mia Yakel
Chocolate Lava Cake With Espresso Whipped Cream and Candied Walnuts
Brian Crain, the manager chef of Good Phrase Brewing and Public Home, created this gooey chocolate deal with to go along with the brewery’s English porters. And cheers, every cake is sufficient for 2.
Chocolate Lava Cake With Espresso Whipped Cream and Candied Walnuts
- For the cake:
- 3 entire eggs
- 1/2 cup sugar
- 6 tablespoons butter
- 1/2 cup bittersweet chocolate
- 1/4 cup flour
- 1 teaspoon cocoa powder
- 1 tablespoon milk
- For the whipped cream:
- 8 ounces heavy cream
- 2 tablespoons sturdy espresso or espresso
- 2 tablespoons powdered sugar
- 1 sprint vanilla extract
- For the walnuts:
- 3 tablespoons darkish brown sugar
- 1 tablespoon honey
- 2 tablespoons water
- Pinch of salt
- 1/2 cup toasted walnuts, roughly chopped
- For the cake: In a stand mixer or with a hand mixer, cream eggs and sugar collectively till pale yellow and sugar is included.
- Over a double boiler, soften butter and chocolate.
- Let chocolate combine cool barely, then add to the blending bowl with eggs and sugar. Combine on medium pace till absolutely included.
- Sift flour and cocoa powder into the blending bowl. Combine on medium pace till flour is included after which add milk.
- Warmth oven to 375 levels.
- Put together a baking sheet with parchment paper. Place 2 (4-inch) cake molds on the baking sheet and use cooking spray to coat the within of the mould. Pour 1/2 of batter into every mould and easy out towards the sides. Bake at 375 levels for 7 minutes till cake has simply begun to rise and type a crust on prime. Don’t overcook or you’ll lose the runny inside.
- Let relaxation for five minutes then fastidiously take away the molds from across the desserts and use a large spatula to switch to 2 plates. High with whipped cream and walnuts and serve heat.
- For the whipped cream: Put a metallic mixing bowl within the freezer till extraordinarily chilly. Add heavy cream, espresso, powdered sugar and vanilla, and whisk till stiff peaks are fashioned.
- For the walnuts: In a small saucepan over medium warmth, add sugar, honey, water and salt.
- As soon as the sugar has dissolved and combination begins to bubble across the edges, add the chopped walnuts. Toss the walnuts within the sugar combination to coat and take away from warmth. Put walnuts on a sprayed nonstick baking sheet or one lined with a silicone mat and bake at 325 levels for 7 minutes. This may be accomplished forward of time.
Makes 2 desserts (serves 4).
Dietary info
Per serving: Per serving: 977 energy (p.c of energy from fats, 67), 16 grams protein, 65 grams carbohydrates, 7 grams fiber, 75 grams complete fats (36 grams saturated), 250 milligrams ldl cholesterol, 438 milligrams sodium.
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