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This is the third installment in a new pairing series/collaboration with the website They Draw and Cook (TDAC). TDAC is a truly inspiring website with hundreds if not thousands of illustrated recipes by artists from around the world. As you can imagine each recipe’s style and content is as unique as the artist who illustrated it. TDAC is a “veritable who’s who” of artistic styles and recipes as you will find painted, collaged, drawn, and digital renditions of scrumptious salads, mouthwatering main dishes, decadent desserts and so much more!
For this series, I have picked five recipes from a compilation book of recipes TDAC had published last year but you can also find them on TDAC.com. I have picked one breakfast-y recipe, one salad, one appetizer, one main dish and one dessert AND paired each recipe with one and sometimes two different beers!
For this series, I have picked five recipes from a compilation book of recipes TDAC had published last year but you can also find them on TDAC.com. I have picked one breakfast-y recipe, one salad, one appetizer, one main dish and one dessert AND paired each recipe with one and sometimes two different beers!
Classic Tiramisu by Laura Mayes
Click to illustration to see more recipes by Laura!
Pairing beer with desserts (before I get any hate mail...I know calling tiramisu a dessert is a disservice) are a lot fun and actually quite easy. The hop bitterness is natural counterbalances to a dessert's sweetness and vice versa. Also, many beers have a residual sweetness which helps create a binding base layer. Sweet malt flavors in beer can range from caramel to bitter chocolate, as is the case in this pairing.
This beer is a perfect pairing with tiramisu. First, the roasted barley used in this beer adds a wonderful bitter chocolate/coffee flavor that resonates with the coffee liqueur and cocoa powder. The beer's bitterness and dry finish also help balance the decadent cream and sweet ladyfingers. But, what makes this pairing so special is the "soft-smoke" flavor from the chicory. When the two combine, it is almost a perfect match for the New Orleans specialty coffee, cafe au lait. Although, I don't recommend you replace your morning coffee with this beer!-)
I found this great, one minute long beer description by Dogfish Head's brewmaster Sam Calagione. So instead of reading my longwinded interpretation of this beer, I am gonna let him explain HIS beer to you.
I found this great, one minute long beer description by Dogfish Head's brewmaster Sam Calagione. So instead of reading my longwinded interpretation of this beer, I am gonna let him explain HIS beer to you.
1. If you liked this pairing or love this recipe let the artist know and spread the love around. The artist and I would appreciate the extra publicity!
2. You can and should order this fabulous cookbook on TDAC.com.
3. These illustrations are copyrighted. You may not use them for any commercial reason without express written consent from the artist. You may, however, print them for your own use. Click the recipe which will take you to TDAC and from there you can download a high resolution copy or print a copy of this recipe.
2. You can and should order this fabulous cookbook on TDAC.com.
3. These illustrations are copyrighted. You may not use them for any commercial reason without express written consent from the artist. You may, however, print them for your own use. Click the recipe which will take you to TDAC and from there you can download a high resolution copy or print a copy of this recipe.
American Stout
Examples: Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout
Serving Temp: 45°- 50°
Glassware: Pint Glass, Mug
Aroma: Will be full of roasted malt, which gives it a coffee-like aroma. There may also be hints of chocolate or cocoa as well as American grown hops.
Appearance: The beer will pour jet black and opaque with garnet highlights around the edges with a thick and a long lasting tan head.
Flavor: You can expect a lot of roasted malt flavors of burnt coffee or bittersweet chocolate. The burnt flavors shouldn’t be unpleasant and are often quickly replaced by a much smoother and sweeter chocolate flavor. Citrus or resiny hop flavors can be present.
Mouthfeel: You can expect a well-carbonated, medium to full bodied beer with a dry and slightly astringent finish due to the roasted barley that was used in the brewing.
Food Pairings: Cuisine: Barbecue. Cheese: buttery, earthy. Dessert: chocolate. Meat: beef, shellfish, smoked, grilled, game.
HopHeadSaid: Beers in this beer style can span a wide range of body and flavors but this almost ensures you will find that perfect American stout to suit your tastes or food pairing. I suggest pairing your favorite stout with a chocolate dessert. The sweetness in the deserts will help balance the roasty flavors in the stout and the stout will keep the dessert from becoming to cloying. The coffee-like roastieness is often a pleasant layer with sweets, as well. If desserts aren’t your thang, then try breakfast foods! Consider replacing your morning coffee with a stout, it has a similar flavor profile as the coffee and its carbonation will help to scrub those savory or sweet flavors off the palate. I won’t even get into the slight warming sensation you get with the stout.
Examples: Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout
Serving Temp: 45°- 50°
Glassware: Pint Glass, Mug
Aroma: Will be full of roasted malt, which gives it a coffee-like aroma. There may also be hints of chocolate or cocoa as well as American grown hops.
Appearance: The beer will pour jet black and opaque with garnet highlights around the edges with a thick and a long lasting tan head.
Flavor: You can expect a lot of roasted malt flavors of burnt coffee or bittersweet chocolate. The burnt flavors shouldn’t be unpleasant and are often quickly replaced by a much smoother and sweeter chocolate flavor. Citrus or resiny hop flavors can be present.
Mouthfeel: You can expect a well-carbonated, medium to full bodied beer with a dry and slightly astringent finish due to the roasted barley that was used in the brewing.
Food Pairings: Cuisine: Barbecue. Cheese: buttery, earthy. Dessert: chocolate. Meat: beef, shellfish, smoked, grilled, game.
HopHeadSaid: Beers in this beer style can span a wide range of body and flavors but this almost ensures you will find that perfect American stout to suit your tastes or food pairing. I suggest pairing your favorite stout with a chocolate dessert. The sweetness in the deserts will help balance the roasty flavors in the stout and the stout will keep the dessert from becoming to cloying. The coffee-like roastieness is often a pleasant layer with sweets, as well. If desserts aren’t your thang, then try breakfast foods! Consider replacing your morning coffee with a stout, it has a similar flavor profile as the coffee and its carbonation will help to scrub those savory or sweet flavors off the palate. I won’t even get into the slight warming sensation you get with the stout.
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