Thursday, July 31, 2014

In a Recipe State of Mind - Dessert Recipe

Recipe Pairing Flavors:
An intensely flavored brew bursting with deep, darkly roasted coffee accompanied by notes of caramel, dark malts, char and hops.  Concludes in a long and lingering, bitter espresso-like finish that’s both powerful and mouth-filling.


Want the breakfast recipe?
Here’s a link back to the Breakfast Pane Macchiato.

Want the entrée recipe?
Follow this link to the Coffee Pepper Beef.

Want the snack recipe? 
You’ll find it in next Thursday’s post.


And now, passing along from main course to dessert, let me introduce you to a triple tricked out pie. 

Chocolate, coffee and beer. 

Now, I know, it's a mouthful, and I guess I should give you a moment to take that all in.  But it’s sure to put an exclamation point on my Mikkeller powered menu, for this pie is a smile deliverer whenever and wherever it goes.  As a thin slice right after dinner or as a late-night pick-me-up, it'll even produce grins in early morning risers.

But don't get me wrong, this isn't all about hammering, for the Mocha Stout serves up its power with a bit of finesse. 

And although it may sound a bit over the top, it reminds me of the nickname northern Italian wine lovers give their powerhouse red, Barolo, when they call it the “fist wrapped up in a velvet glove."

Well, for me that velvet glove is the pie’s sweetened chocolate within it, for it's the same chocolate that the Mayans and Aztecs knew as the "food of the gods."  And although we still worship it today, but with way less heart wrenching ceremony, its use is no longer restricted, thankfully, to the ruling classes and priests.

For then as it is today, the seeds of the cocoa tree are intently bitter, and they must be fermented to fully develop their flavors.  And after fermentation, they're first dried and then cleaned, before being sent on to be roasted.  And if this all is beginning to sound a little bit like coffee, I'd have to tell you that you're more than a little bit right.

So perhaps, that's why the two flavors, coffee and chocolate, happen to go so well together.  But ironically, although "mocha" has come to mean coffee flavored with chocolate, in the coffee world, "Mocha" is actually just a blend of two popular coffee varietals – Arabian Mocha from Yemen and the varietal, Java, from Indonesia.

But any way you want to say it, it doesn't change the richness of this Mocha’s flavors, which takes me back to northern Italy and that velvet wrapped fist.   

For what you'll discover on your first taste is a subtle progression of flavors – first, semisweet chocolate, then the coffee comes on, before it all finishes up with the Mikkeller’s richly toasted dark malt and bittering hops.

And this Beer Geek also works its recipe magic in more than one way – by not only adding a malty richness to the coffee, but also by dialing back the chocolate’s sweetness and transforming it into something robust and very dark.

So, here it is, my pie with a kick.
For why should you settle for only drinking a beer when, with a little imagination, you can eat it too?


Serves 8 – 12

4 tablespoons unsalted butter
⅛ teaspoon kosher salt
1 cup semi-sweet chocolate chips
¼ teaspoon coffee extract
3 large eggs
6 tablespoons Mikkeller Beer Geek BreAKfast

Preheat oven to 325°F and set rack to middle of oven.

Butter the sides and bottom of a 6 x 2 cake pan, then line the bottom with a buttered piece of wax paper.  Place atop a sheet pan or within a larger oven-proof container and set aside.

Melt the butter and salt in a small saucepan set over low heat.  Once melted, remove from heat and add the chocolate chips, stirring until completely melted.  Add the coffee extract and stir to combine before setting aside.  Warm the beer to room temperature.

In a separate bowl, whisk together the 3 eggs before adding the beer.  Once combined, pour in the chocolate and butter mixture, whisking well to thoroughly incorporate.

Pour the batter into the prepared cake pan, then slide both the pan and sheet pan into the oven.  Carefully pour boiling water into the sheet pan or larger oven-proof container to create a bain marie.

Bake for 60 minutes, until pie is firm and center, then allow to cool on a rack.

To unmold, place cake pan atop stove burner set to low heat for about a minute, then invert pan over a plate and tap bottom to loosen.  Peel wax paper off bottom of pie, then place another plate atop pie bottom and flip over to present the pie top side up.

Chill before cutting into thin slices with a long, thin knife.

And now, here's a peek at my final recipe in the series

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