Recipe: TR McCrystal, Chef
Serve with: Deschutes Black Butte Porter
2 racks of baby back ribs
2 T Kosher Salt
2 T Sugar
2 T Brown Sugar
2 T Cumin
2 T Chili Powder
2 T Black Pepper
2 T Ground Sage
1 T Cayenne Pepper
4 T Paprika (smoked if not smoking the ribs)
Combine all ingredients except ribs. Rub ribs liberally with rib rub.. Place ribs in a roasting pan. Cover the roasting pan and cook in the oven at 350 degrees for about 3 hours or until tender.
* T = tablespoon
* tsp = teaspoon
Stout Cheesecake Lollipops
Recipe: Annie Garcia, Pastry Chef
Serve with: Deschutes The AbyssIngredients:
3 dozen cheesecake balls
1 batch ganache
1 cup crushed chocolate cookies (or nuts)
Stout Cheesecake Batter:
1 cup Obsidian Stout
1/4 cup molasses
2 1/2 lbs cream cheese
1/4 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon vanilla
2 egg yolks
2 tablespoons sour cream
3 dozen lollipop sticks
8 ounces semisweet chocolate
3/4 cup whipping cream
2 tablespoons butter
1/2 tablespoon corn syrup
Cheesecake -- Preheat oven to 325 F. Pour stout into a small sauce pot. Over medium heat reduce to 1/3 cup. Stir in molasses and cool. Cut cream cheese into 2” cubes. Place cream cheese in food processor. Add sugar and flour. Mix until smooth. Add vanilla. Add eggs one at a time, mixing between each addition. Add sour cream. Pour into an 8x8 baking pan. Place in a water bath. Place into preheated oven. Bake for approximately 45 minutes, until center is firm. Remove from water bath and cool at room temperature for 20 minutes.
Place in refrigerator and cool through. Once cool, scoop with a one-ounce scoop. Place balls onto wax paper or oiled parchment paper-lined sheet tray. Shape the round scoops.
When finished shaping place a lollipop stick into the center of each ball. Place tray into freezer and freeze until firm.
Ganache -- Chop chocolate and place in a heat-proof bowl.Combine cream, butter and corn syrup in a small sauce pot. Bring to a boil. Pour hot mixture over chocolate. Cover and let sit for one minute. Remove cover and stir until creamy.
Assemble Lollipops -- Dip lollipops into ganache to fully cover. Gently shake off excess. Dip base into crushed cookies (or crushed nuts). Place on wax paper or oiled parchment lined sheet tray. Store in freezer. Remove from freezer 20 minutes prior to serving.
From the January 2013 Edition of the Oregon Beer Growler
Monthly recipes and pairings from your favorite brewpubs around Oregon.