A special thank you to The Pourhouse, Sunrise Culinary School, and The Wapiti Colorado pub.
We know life is busy, and as Craft Beer week comes to a close we know you couldn’t get enough of the fun events and beer dinners. So this is our way to bring the dinner to you. Each recipe was created with a local chef to showcase fun things you can do at home with beer, besides drinking it while you “watch” the grill.
Your friends at Grimm.
The Appetizer is from Sunrise Ranch and was prepared using Marrow from the newly opened Boar and Bull on 4th street in Loveland. We love having both of these great businesses in our Community of Foodies.
Fearless Beer Bread
2.5 – 3 Cups self-rising flour
12 ounces of Fearless Youth
2 tablespoons bacon fat
2 tablespoon sugar
2 more tablespoons bacon fat
- Preheat oven to 375
- Start with 2.5 cups of flour
- Pour self-rising flour into a bowl
- Add the sugar and mix with a rubber spatula
- Slowly pour the beer into the flour mixture
- Add the two tablespoons of room temperature bacon
- Mix with the spatula until it starts to come together
- Keep mixing – the dough will be sticky.
- Once dough has pulled itself together, continue to mix with your hands, adding a bit of flour a little at a time until the dough holds shape but is still loose. The dough should also be sticky in texture but not actually seriously sticking to anything and leaving behind bits.
- With the remaining two tablespoons of bacon fat, grease your desired bread loaf pan. Place loaf into greased pan and smother the top of the bread with the fat as well. Bake at 375 degrees for about 40 minutes. Bread is done when top is golden brown and a toothpick comes out clean from the center. The dough will rise during baking so be sure to leave plenty of space above the bread when you place it in the oven.
- Let cool on the counter for 30 minutes prior to slicing.
Bone Marrow Butter
3-4 pounds bone marrow bones
1 pound of butter
½ tablespoon of fresh chopped rosemary
½ tablespoon of fresh chopped flat leaf parsley
½ tablespoon of fresh chopped thyme
- Preheat oven to 375 degrees
- Pull out 1 pound of butter to bring to room temp.
- In a roasting pan or sauté pan that’s large enough to hold the bones fat side up and laying down place your bones.
- Center in oven on the middle rack and roast until the fat has melted and the marrow is gelatinous. Around 30-45 minutes.
- Pull out bones and strain the fat into a bowl. Scoop out the marrow from the bones using a spoon.
- Mix the fat and marrow together.
- Let mixed fat & marrow come to room temp and solidify. Measure this with a measuring cup, and place back into the bowl.
- Scoop out the equal amount of butter and place with the marrow/fat.
- Throw in all your herbs and mix well.
- The marrow butter can be pulled out to become soft for spreads or you can cook with it while solid like you would normal butter.
Bacon Saute’ Kale
½ bunch of Dino (lacinato) Kale
4 ounces of cured pork belly or butcher cut/thick sliced bacon
- Wash your kale prior to tearing and cutting by running it under some cold water and then drying with a towel.
- Grab the root end/stalk of the kale and with the other hand slide your fingers from the root to the top, tearing the kale off of the stem. Discard the stem.
- With the torn kale leaf – arrange 3 or 4 leaves stacked on top of each other and roll like a cigarette.
- Hold the roll tightly and as thin as you can, make slices of the kale. Do the entire half bunch like this.
- Take your pork belly and cut into medium sized cubes (half the size of dice).
- If you’re using bacon instead of pork belly, stack the bacon slices on top of each other and slice against the length creating small strip of bacon.
- Put a large sauté pan, turn on the heat to high. Let the pan warm up for a few moments.
- Then add your bacon with a glug of Safflower oil.
- Turn down the heat to medium.
- Once the pork has turned started to turn brown – add the chopped kale to the pan and continue to stir until all the pork is cooked.
- Season with salt and pepper. Serve
Assemble all together
Do the bone marrow first. It helps to do the marrow recipe a day or two in advance. On the day you want to do the plate, pull the bone marrow butter out of the fridge and let soften at room temp.
Bake the bread.
While the bread is cooling – do the bacon sauté kale.
Once the bacon sauté kale is done slice your beer bread.
You can serve by slathering the bone marrow butter on the bread and topping with the bacon saute kale or you can slather a slice of bread with the bone marrow and place in a pan over medium heat to slightly fry the bread in the grease and then add the bacon sauté kale. (We prefer it that way)
The Pourhouse has long been a Grimm favorite, it was the first place to serve our beers and we continue with a great relationship today. Compliments of Adam Smith -Pourhouse
Candied Bacon Wrapped Chicken Breast with Caramelized Brussels Sprouts
¼ Cup Grimm Brothers Master Thief
½ Cup Brown Sugar
4 Chicken Breasts
8 thin slices Smoked Bacon
2 Cups Water
1 large (sliced) White Onion
2 pounds Brussels Sprouts
2 Tablespoon Extra Virgin Olive Oil
4 oz Gruyere Cheese
Salt and Pepper (To Taste)
Preheat Oven to 350° F
In a separate bowl whisk together the Master Thief and the brown sugar. Wrap each chicken breast with two pieces of bacon and place in a glass baking dish. Rub the beer-sugar mixture over the bacon.Cook the chicken for approximately 40 minutes until the bacon is brown and chicken breast reaches an internal temperature of 165° F. Meanwhile, Bring the water with healthy pinch of salt to a boil in a saucepot.
Thinly slice the onion and halve the brussels sprouts. Simmer the onions in the oil and salt over low heat in a saucepan until translucent. Add the brussels sprouts to the boiling water and cook for five minutes. Drain the water from the brussels sprouts and add them to onions. Cook on medium-high heat stirring frequently until brussels sprouts are dark brown and tender. Plate chicken and sprouts and grate cheese overtop to taste.
Dessert is brought to us compliments of The Wapiti Colorado Pub. Located right on Mariana Butte golf course its a favorite stop for good food and a great selection of Colorado Beers.
Buttermilk Panna Cotta with Snow Drop macerated blueberries
Buttermilk Panna Cotta
1 ½ teaspoon powdered gelatin
1 Tablespoon cold water
Sprinkle gelatin over water to dissolve
1 ¼ cup Heavy Cream
7 Tablespoons sugar
1 Tablespoon Vanilla
1 ¾ cups Buttermilk
Heat cream and sugar to a boil
Add gelatin mixture/stir until dissolved
Add vanilla and buttermilk
Strain with fine mesh strainer, in bowl
Portion into 4- 6 oz ramekins
Place in refrigerator for 1 hour
1 pint of fresh blueberries
4oz of Snow Drop
Juice of 1 Meyer Lemon
2 Tablespoons of sugar
Place all in to a steel sauce pan and bring to a simmer
Remove from heat and cool to room temp
Remove panna cotta from refrigerator and top with blueberries
Optional: add some whipped cream