The Menu Fa


Favorite Re


INGREDIENTS 3 1/2 cups flour 4 cups sugar


1 1/2 cups cocoa powder 1 Tbsp baking soda 1 Tbsp baking powder 2 tsp salt 4 eggs


2 cups milk 1 cup oil 2 cups Port Brewing Co Old Viscosity Strong Ale


METHOD Start off by pre-heating your oven to 350°F. Next line a 9x9 pan with parchment


e Recipees s PORT BREWING COMPANY "OLD VISCOSITY" CHOCOLATE CAKE


paper. In a medium size bowl, sift all dry ingredients. Next heat the Old Viscosity Beer to just before boiling. Using a KitchenAid, whisk together all wet ingredients except for the beer. Slowly combine the wet and the dry ingredients. Once smooth, slowly whisk in the hot beer. Pour into your baking pan lined with parchment paper. Bake at 350°F for 25 to 45 minutes. Use the tooth pick method to make sure cake is done. Tooth pick should come out clean.


[Chocolate Butter-Cream Frosting]


1/2 cup butter, soft 2 cups powder sugar 3/4 cup cocoa powder


INGREDIENTS In a mixing bowl, sift dry


ingredients. Using a KitchenAid, beat butter until smooth and pale yellow. Slowly add dry ingredients to butter; continue mixing until smooth. To assemble the cake, cut the cake into 2 layers. Frost layers with an offset spatula.


Garnish with your choice of fresh berries and walnuts. Serve at room temperature.


Chef de Cuisine Eric Manuel The Firefly Restaurant at the Dana on Mission Bay San Diego, CA


WHITE CHOCOLATE SORGHUM POT DE CRÈME


[Serves 10] INGREDIENTS


1 3/4 cups egg yolks 1/3 cup sorghum 2 tsp sea salt


3 1/2 cups heavy cream 1 cup half & half 11 oz white chocolate 1 1/2 Tbsp vanilla extract


METHOD


Whisk together egg yolks, sorghum and salt in a heavy bottom saucepan until thoroughly combined and yolks turn a pale yel- low color (about 30 sec- onds). Slowly whisk in cream and half & half. Place over medium to low heat, whisking con- stantly until temperature reaches 150°F. At that point, reduce heat to low and mix using a rubber spatula or wooden spoon only.


Heat until temperature 42


reaches 180°F to 200°F, or a consistency that is thick and coats the back of a spoon (stirring should leave a slight trail). Remove from heat and


pour through a chinois over the chocolate that has


been chopped. Let sit for a few minutes. Add vanilla extract or desired flavor- ings. Mix together using a small handheld mixer. If mixture is too thick, add more cream or half & half. Pour into desired


ramekins or bowls and let sit at room temperature for about 10 minutes. Refrig- erate overnight and serve.


INGREDIENTS [Bourbon Milk Panna Cotta]


1 Tbsp gelatin 3 Tbsp cold water 1/2 cup granulated sugar 3 1/2 cups milk 1/2 cup heavy cream 1/8 cup bourbon Pinch salt


METHOD


Place water in a bowl and sprinkle gelatin over the top, without stirring. Meanwhile warm the liq- uids with sugar and salt until just at a simmer. Pour warm liquid over the gelatin mixture and stir. If gelatin doesn’t all melt, warm gently over low heat until it does. Strain mixture through a


INGREDIENTS [Oat Streusel Topping] 1/4 lb butter 1/4 lb brown sugar 1/4 tsp cinnamon 1 to 2 cups AP Flour 1/4 cup oats


METHOD


Combine all ingredients in a bowl and work to- gether with a mixer or


PHOTO BY SARA KRAUS


chinois and place into containers that have been sprayed with non-stick coating. Let set up overnight in fridge


hands. Mixture should be crumbly. More flour can be added depending on how dry you want it to be.


INGREDIENTS [Bourbon Peach Sauce] 1 qt peaches, pitted & sliced


1/2 cup sugar


1/4 cup bourbon, pre- cook, reduce by 1/4 1/2 cup water


1 Tbsp vanilla extract METHOD


Place all ingredients in a pot and cook over


medium to low heat. Cook until peaches are very soft and immersed in juice, about 10 to 15 minutes. Blend in Vita-Prep blender until thoroughly blended. Pour sauce through a chinois. Allow to cool.


Executive Chef Dean Dupuis Pastry Chef


Lyndsay H. Pullem Picán


Oakland, CA Copyright 2010 Lyndsay H. Pullem


Culinary Trends | Mid Winter 2011


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