Beer Jelly – Beer Jam, Basic or Your Way
Marty Martindale

Beer jelly is fun, it’s sweet, it’s savory, it jiggles, it contrasts, it complements, it surprises, it glazes, it dresses and it borrows craft genius from some amazing brewers. No buzz, tho.

Also called beer jam, beer is usually one of only four ingredients: beer, sugar, pectin and lemon. The buzz may be gone, but the delicacy intended by its brewers comes through nicely – a purist’s joy of joys.

Food Republic in an article titled “Spreadable Beer Jelly Could Be The Next Big Thing,” Tiffany Do states,”Potlicker Kitchen makes a slew of different varieties of the stuff, including Black India Pale Ale, Hefeweizen with Orange, Oatmeal Stout and something called the Heady Jelly made with Alchemist Brewery’s Heady Topper. Each jar is made with a different beer and includes a suggested food pairing. We’re already thinking about trying out the Apricot Ale with some bacon sticky buns.”

For those who care to elaborate on “perfection,” they contrive savory concoctions by adding tomato, brown sugar, balsamic vinegar, shallots, Parmesan cheese grated, rosemary, olive oil or something you choose. For sweet experimentation some add vanilla bean, lemon, star anise, sugar, allspice, cloves, orange zest, or again, you think create! Continue reading

Brown Butter (on purpose!)
Marty Martindale

 

You have made, or many times almost made, unintentionally, France’s revered, warm gourmet sauce, Beurre Noisette, or brown butter as we call it in this country.

Serious brown butter is an art and one you can make on purpose to achieve a nutty, near-caramel, toasted, almost hazelnut-like flavored butter with countless uses. It is the careful cooking of unsalted butter just long enough to cook away the water found there, then medium-toasting the butter’s milk solids, which makes your highly-sought-after, delicious brown butter sauce.

There are three popular ways to process butter for different cooking needs. All butter is composed of fat, milk solids and water. The Indian culture uses a lot of Ghee-processed butter, and clarified butter is used frequently for seafood sauces by all cultures. These processes separate the water from the butter then strain the milk solids away from the butter. They are usually made in larger batches than brown butter.

How to make BROWN BUTTER
Total time about 5 to 7 minutes.

• 2 sticks (1/2 pound) unsalted butter cut into uniform, smaller chunks

• Choose a stainless-steel skillet or saucepan to show contrast between browning milk solids and the pan bottom. Continue reading