‘Tis the season for eating, drinking, and—well—being merry. This is the time of year when our calendars quickly fill with office parties, cookie exchanges, and neighborhood festivities. For those of you playing host or hostess this year, consider this our gift to you. Not only are we going to share three gourmet appetizers that will have your friends wondering whether you hired a caterer, but we’re also going to switch things up a little. That’s right. Forget the wine. We’re crackin’ open some cold ones and pairing these recipes… with beer! And not just any beer, our very own historic brews.
Executive Chef of the Williamsburg Lodge, Anthony Frank, admitted to me up front that cocktails really aren’t his “thing.” He’s more of a beer guy. And when he promised his brews would enhance the flavors in his dishes, I was honestly a bit of a skeptic. Let me go on record. I was wrong. Very, very wrong. All of his pairings are from AleWorks and are served throughout Williamsburg, including in our historic taverns and all of them made quite a culinary statement.
# 1 Apple and Rosemary Conserve, Goat Camembert Cheese & Crostini
We start with a homegrown recipe. From the wine to the honey to the cheese, Chef Anthony used ingredients from right here in Virginia. The Camembert Goat Cheese (think: really creamy brie) is one of the best I’ve tasted. It’s from a farm outside Richmond that doesn’t currently have a website but they do sell it at the Williamsburg Farmers Market. I double checked, and they’ll have a stand set up in Merchants Square tomorrow!
Pair With: Dear Old Mum
Now, take a minute to scroll through the ingredients. (Yes, it’s a long list). Chef included instructions for how to make your own brioche. But if you want to cheat and buy your bread from the store-go for it! This is totally a no judgement zone.
- ¼ cup or 4 Tbsp Golden apiary honey
- 1 Apple, diced
- ½ cup Sauvignon Blanc
- 1 sprig Rosemary
- 1 oz Dry yeast
- 2 Tbsp 100 degree F water
- 1½ Tbsp 100 degree F milk
- 2 Tbsp Sugar
- 2 tsp Kosher salt
- 1 lb Bread flour (more as needed to tighten)
- 1 lb Butter, unsalted and softened (cut into 1 inch cubes)
- 6 Large eggs
- ¼ lb
- In a sauce pot, combine honey, apples, rosemary sprig and wine. Simmer for 10 minutes.
- Strain, reserve the apples and remove the rosemary sprig
- Put liquid back in small pot. Simmer until a syrup consistency (do not allow to caramelize)
- Pour the syrup over the apples and let cool
- Cover and refrigerate until chilled
- In a mixing bowl, combine milk, water, yeast, and sugar
- Combine and sift salt and bread flour into mixing bowl
- On low speed, with a dough hook, add yeast mixture and eggs until fully incorporated
- Add butter slowly, ¼ at time, until fully incorporated and forms a large dough ball
- Bench and add extra flour to finish. Stretch into a loaf and proof for 1 hour
- Bake in 375 degree oven for 15-20 minutes
- Let cool. Slice in ¼ inch thick slices
- In a buttered sauté pan, sear both sides until golden brown
- Slice cheese (recommended Goats 'R Us Camembert Cheese) into generous triangular slices
- Generously spread the cheese on crostini
- Place some compote on top of the cheese
- Optional:Garnish with micro green
CHEF’S SECRETS: Don’t cut the skin off the apple; it adds color to your dish. Save the breathable parchment your cheese comes in. Wrap up any you don’t use so that the mold (the safe kind) will grow back over it and help to ripen the cheese further! Oh, and here’s a fun fact. Did you know the acid in the Sauvignon Blanc will keep your conserve from getting too mushy?
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#2 Bourbon-Molasses Bacon Griddle Bun With Sweet Potato Butter
If you want to serve this as an appetizer on Christmas Eve or maybe save it for New Year’s, start a week in advance. That’s because chef includes a great recipe for making your own bacon. The entire process takes about six days. But there are definitely perks. In addition to its intense flavor, this bacon won’t steam as much, meaning it won’t shrivel up when you cook it like the water-infused bacon you buy at the store. If the thought of making your own bacon seems too intense, check out his instructions for griddle buns and sweet potato butter (which is absolutely amazing!)
Pair With: Old Stitch Brown Ale
- ½ cup or 8 Tbsp Golden apiary honey
- 2 Sweet potatoes, diced
- 1 cup Sauvignon Blanc
- 1 cup Water (additional as needed)
- 3¾ cups Bread flour
- 2 tsp Dry yeast
- 1 tsp Sugar
- 2 tsp Kosher salt
- 2 tsp Extra virgin olive oil
- 1⅔ cups 100 degree F Water
- 2 lbs Fresh pork belly, skinless
- ¼ cup Bourbon
- ½ tsp Fresh thyme (minced)
- ¼ tsp Fresh garlic (minced)
- 4 Tbsp Kosher salt
- ½ tsp Fresh cracked black pepper
- 2 Tbsp Molasses
- 1 pinch Cure #1 (not necessary but preserves color)
- In a sauce pot, combine honey, sweet potatoes, water, and wine. Let simmer until sweet potatoes are soft (about 45 min) and down to a syrup
- Purée in blender and cool
- Refrigerate
- Combine warm water, yeast, and ½ teaspoon sugar in a mixing bowl. Let sit 10 minutes.
- Combine the remaining sugar, sifted flour, and salt in a separate bowl
- Pour the warm water mixture into that bowl and thoroughly mix
- Knead the dough until one big, smooth ball. Then cut into eight 5 oz pieces and roll into smaller balls
- Allow to rise at room temperature for one hour
- Flatten to ½ inch thick and cut with desired size ring cutter (or use the bottom of a small drink glass)
- Let proof again for 30 minutes
- Griddle both sides in a lightly oiled pan until golden
- Place in 350 degree oven for 5 minutes
- In a small sauce pot, bring your bourbon, thyme, and garlic to a simmer and reduce by ⅔
- In a bowl, combine the salt, molasses, and black pepper
- Add to your reduction, mix well, and cool
- In a baking pan, place a long strip of plastic wrap. Put the pork belly on it and rub half of the cure into the top of the belly
- Flip the belly and rub the second half into the bottom of the belly and then wrap tightly
- Place in refrigerator for one day. Remove from wrap and rinse off the cure
- Place on a rack and let air dry for five days
- Place in a smoker at 190 degrees for one hour
- Let cool, then wrap in plastic to reserve for later use
- Generously spread the sweet potato butter on the bottom and top halves of the buns
- Place the bacon on the bottom and top with the other half
- Warm slightly before serving
CHEF’S TIPS: You don’t need a smoker to make your own bacon. If you have a gas grill, buy the wood chunks (not chips), soak them in water, then wrap them in aluminum foil. Poke holes into the pouch and place it next to the flames. Don’t let it catch fire. It’s the heat that generates the steam. Put your bacon strips on the grill for 45 to 60 minutes. Also, if you have trouble finding skinless pork belly—check Harris Teeter! One more tip: coat your measuring spoon with olive oil before dipping it in the molasses to help it release!
#3 Carolina Brown Shrimp & Vegetables on Rosemary Focaccia
This is an appetizer you can prep ahead of time (at least the vegetables) but you’ll want to serve it right away as it’s best hot. The key is the type of shrimp. Carolina Brown Shrimp migrate from the bay to the ocean so they have an intense saltiness.
Pair With: Raleigh Tavern Wmsb Pale Ale
- 1 lb Whole butter
- 1 tsp Parsley, wash and mince
- 1 tsp Thyme, wash and mince
- ¼ tsp Rosemary, wash and mince
- Kosher Salt & pepper (to taste)
- 18 16/20 Carolina brown shrimp
- 1 Orange carrot washed, peeled, and diced
- 1 Red Dragon carrot, washed, peeled, and diced
- 1 Yellow carrot, washed, peeled, and diced
- 1 Hayman's sweet potato, washed peeled and diced
- 2 cups Garden kale, cut into ribbons
- 1 Leek, washed and diced
- 1 tsp Garlic (minced)
- 1 tsp Shallot (minced)
- 2 Tbsp Vegetable oil
- ¼ cup White wine
- ½ cup Heavy cream
- 2 oz Parmesan cheese
- 2 oz Herb butter
- 1 Tbsp Fresh herbs, minced
- Salt & Pepper (to taste)
- 1 Loaf
- Mix thoroughly into the butter and season to taste
- In a pot of salted water, blanch carrots and sweet potatoes separately and shock in ice water. Set aside to saute later
- Lay shrimp on sheet pan and season lightly with salt and black pepper
- In a hot saute pan, sear seasoned shrimp in 1 Tablespoon of oil until bronzed on each side
- Add leeks, garlic, and shallot. Saute 1-2 minutes. Deglaze with white wine
- Add carrots, sweet potatoes, kale, and cream. Simmer for 3-4 minutes
- Finish with cheese and herb butter. Taste and adjust seasoning
- Cut fresh focaccia into 1 inch by 3 inch slices (if the bread is day old, griddle in butter)
- Place the focaccia in the center of the plate and place the shrimp on the bread
- Top with vegetable ragout and auce
Chef’s Tips: Blanche your vegetables beforehand to cut down the cooking time of your actual dish—from 25 minutes to just five! Also, line your shrimp on the outside of your pot and cook your vegetables in the middle. Don’t let it get too hot or the butter will break in your pan.
BONUS BREW: We leave you with one last beer that we sampled during our cooking demo. It’s a Bourbon Barrel Porter, also brewed by Alewerks. Warning: it’s strong but goooood. Chef says it’s best paired with ice cream or our any of our American Heritage Chocolate recipes!
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